Often a recipe will call for using only part of a can of broth. When that happens, rather than throw away the rest of the broth I add it to the cooking water for my next boiled or braised dish. This works especially well for starches, like rice, potatoes or pasta.
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I keep canned chicken in pantry for emergencies. I drain the broth from can into a jar that I keep in the freezer before using the chicken. When a recipe calls for chicken broth, I have some waiting in the freezer without purchasing more containers of chicken broth.
I love my stick blender and make quite a few easy soups just by saute'ing veggies in olive oil, adding canned chicken broth. The stick blender makes is so easy to turn all the veggies into a thick or thin broth.
I've also used it to add veggie puree to muffins and breads and even beef gravy.
Staying on track was always easier when I turned to soup ( just watch the sodium if you are using canned) ESP good in winter , it can be a hearty lunch or stand in for supper when paired with salad or healthy sandwich /fruitbowl dessert!
Years ago I went to WW (Before the points PLUS) and they just basically had you make your own soup from veggies you like, low sodium LITE chicken broth and some canned tomato and spices ( DELISH!) You could make a lge pot for a few days or freeze some.
If you're not inspired, there are lots of smart, healthy choices nowadays and the beaity is that they are always there in a pinch .. an EZ " go to " food with chicken or turkey on LITE WW bread ( No mayo!) . ( Just skip crackers or white bread and you'll be fine!)
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