One of the puzzles I've been having fun trying to solve is what to do with all the chicken meat created when I make my weekly whole chicken stock. It's completely unseasoned, and thus very versatile. Tonight we went super quick with a mixed greens, chicken, and kalamata olive salad, topped with pumpkin seeds, balsamic vinegar, olive oil, and croutons (optional; skip if you're low-FODMAP.) The result was super fast, easy, nutritious, and light but filling. We'll be making variations on this a lot in the future.
FACTS AND FIGURES
Prep time: 5 min. Assembly.
Servings: 2
Agony rating: 1/10.
Taste and stuff: 7/10.
Servings: 2
Agony rating: 1/10.
Taste and stuff: 7/10.
*COSTS OF STUFF I HAD TO BUY SPECIAL*
This one is basically made from odds and ends and leftovers, so let's just say mixed greens: $3.99.
Tonight, I'm cooking this giant butternut squash in the slow cooker with a few tablespoons of beef broth for good measure. I set it for six hours on low, since it's been in the fridge. Here it is:
Yeah, I thought it looked pretty funny, too.
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