Saving money, time, and my sanity are always high on my list of priorities.
But saving money and time while making meals that aren’t totally full of crappy food can be a challenge.
Here is one thing I do every week or two to try to meet that challenge.
I belong to Costco.
They have rotisserie chickens there that are really good.
And they’re big.
$4.99 for a 3 pound chicken.
That’s already cooked.
You can’t really beat that.
So here is what I do:
Usually on a Sunday, I go to Costco and I buy 2 chickens, a big bag of broccoli, tortillas, shredded mexican cheese, and some sandwich rolls.
I also buy a big bag of brown rice there, but it lasts me for a couple months, so I don’t get that every week.
Here is how I use that to make several meals:
On Sunday I make an assload of rice. Like 10 cups.
- roast chicken
- steamed broccoli
- brown rice
The kids love it.
I have a bunch of rice, chicken, and uncooked broccoli left over.
On Monday and Tuesday, I use the chicken and the rolls to make sandwiches for the kids’ lunches.
Oh, I also save all the plastic bags that cereal, crackers, etc. come in.
I use those in the kids lunches too. They work great for sandwiches. Just like wax paper.
Reduce, reuse, recycle 🙂
- chicken enchiladas (using the chicken, cheese, and tortillas)
Since the chicken is already cooked, I just have to mix the filling together, roll them up, and bake.
And a crowd pleaser.
- chicken and broccoli stir fry
The chicken and rice are already cooked, so I just throw some broccoli in the frying pan, cook for about 5-10 minutes, and then add the chicken, rice and a little low sodium soy sauce.
So easy, and the kids love it.
Cheap Chinese food.
- chicken & cheese quesadillas
I use the rest of the chicken, some of the cheese, and the tortillas to make some quick quesadillas in the toaster oven for after school snack.
Those are also a crowd pleaser.
One last thing.
I use the chicken carcasses to make chicken stock.
That crap is expensive.
I’ll get at least a gallon out of those two chickens.
You can put it into ziploc bags, lay it flat in the freezer and freeze it.
I usually use about half of it when I make the big ass batch of brown rice.
Oh, and a trick I learned on some cooking show…
If you put the stock in the refrigerator overnight, any grease in it rises to the top and kind of hardens. The next day it’s really easy to skim it right off the top.
So that takes care of about half of my week.
And minimal prep time.
A good option if you know you are going to have a crazy week.
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