I love all of the recipes that can be created from using a rotisserie chicken. For this post on my downsized cooking feature, I want to share a few of those ideas using 1 chicken
These rotissere chickens are not only convenient, they are inexpensive. I buy mine at Sam’s and they cost $4.99. I only use the breast meat and this usually nets about 4 cups of meat. My husband likes to eat the legs. I bought this last weekend and made 4 different meals that were enough to feed 2 people. If you prefer more meat in any of the dishes, you can still make 3 of the 4 dishes.
I serve these meals with a salad or vegetable.
When I go to Sam’s, I usually buy 2 of these chickens. We eat part of it for supper that night and then I make another dish from the remaining meat. I cut the meat off of the second one and put it in smaller freezer bags for future use. I like to make chicken salad from the rotisserie chicken but when I do this, I make it while the meat is still warm so that the flavors blend better. The possibilities of recipes are endless but I want to share some of the comfort foods that I made last weekend.
CREAMED CHICKEN AND BISCUITS
Creamed Chicken and Biscuits
- 2 frozen biscuits, baked
- 2 Tablespoons butter
- 2 Tablespoons flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse black pepper
- 1 1/2 cups chicken broth
- 1/2 cup half and half (or whole milk)
- 1/2 can cream of chicken soup
- 2-3 drops yellow food coloring
- 1 cup rotisserie chicken breast, shredded or cubed
- 1 cup prepared mashed potatoes
- Melt butter in medium sized saucepan or dutch oven over a medium heat. Add the flour, salt and pepper, whisk together until smooth.
- Slowly whisk in the chicken broth, half and half, soup and food coloring. (Start with 1 drop and add desired amount). Stir in the chicken. Reduce heat and simmer over a low heat until mixture thickens, stirring frequently.
- Remove from the heat. Serve with hot biscuits and mashed potatoes.
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CREAMY CHICKEN SPAGHETTI
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As we get older so many couples decide to “Downsize” their homes. I was thinking that another area we seem to “Downsize” in is our cooking and baking.
So many life changing events cause this to happen. Our children grow up and leave home, we lose a spouse, there could be health issues that cause physical or dietary limitations, or there may even be financial changes that mean the food budget is reduced. These are reasons that lead to the need for downsized cooking/baking.
The first ten years of our marriage, my husband and I were raising 7 children so I always cooked big meals and baked a lot. Over the years, as we became the empty nesters it has been hard for me to downsize our meals. I am making progress on this and having a lot less food to throw out each day. I still love when I can cook big for our family get-togethers.
I am going to be adding a weekly feature to my blog on “Downsized Cooking/Baking”. Each Thursday I am going to do a blog post with shopping tips, meal planning, ideas, and recipes dedicated to cooking for 1 or 2. Hopefully, this will help me to make the adjustment also. I am looking forward to getting ideas from others who have been in this situation and have it mastered.
In 2006 I started entering recipe contests and one that was always a challenge to me was “Taste of Home’s Cooking For 2”. It was so hard for me to create recipes on such a small scale. In 2007, I won the Grand Prize of $500 in one of their Mini Cake Contests. I remember that every day for one week after I got home from work, I baked a cake testing the recipe I had created. After making 7 cakes that did not seem perfect, I just entered my best recipe. I thought it tasted good but I just could not get the size scaled down. I was quite shocked that my entry won. The cake recipe was Coconut Cream Dream Cake.
This is a picture from the Cooking for 2 magazine.
Continue reading DOWNSIZED COOKING AND BAKING