Just how many meals can you get from one recipe? No, this is not a Food Network challenge but a real life, “how am I going to make it through the week and provide my family with some healthy, fast, and flavorful meals?” scenario. I am a working mother to three and wife who fits daily exercise into her life. I strive to, at some point over the weekend, make a one dish meal and turn it into two or three meals for the early part of the week or for “fall back freezer meals.”
Today let's take a look at one recipe, my Homemade Chicken Noodle Soup, then see how this versatile, healthy and filling dish can be stretched for a few meals. The soup itself makes 12 servings, plus an extra quart of broth, so there are plenty of possibilities!
Stock the Freezer: One batch of chicken soup will yield an additional quart of chicken broth. Cool and freeze as is, or for freezer storage space, reduce the one quart to one pint by simmering on the stove over moderate low heat for 40-50 minutes. When ready to use, add back one pint of water.
Make Ahead Meals: Add a second 3-pound chicken to the stock pot. Prepare recipe as is, but do not add the meat from the second chicken to the chicken soup. Divide meat in half and use in the following recipes:
Keep Those Meals Interesting
Eating the same thing for several meals can seem downright boring to some people. Here are some tips for recycling ingredients and keeping your taste buds interested.
Do you have any tips for using leftover chicken? How do you stretch one meal into many? Check out the rest of my recipes by clicking here.
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