Recipes and ideas for healthy meals, cost-saving tips, lower fat breakfast dishes, desserts and more.
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After you bake a chicken, let it cool slightly.
Skin and de-bone it, then chop meat into bite sized pieces.
Divide meat into meal sized portions and place in quart-sized ziplocks.
Freeze for a quick and economical meat addition to soups, enchiladas or other recipe calling for cooked, chopped meat. |
Ingredients:
whole chicken (skin chicken if desired– then brush with 1–2 tablespoons olive or canola oil)
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon ground pepper
1–2 tablespoons dried minced onion
 Rinse whole chicken and pat dry. Place breast side up on a rack in shallow roasting pan. Sprinkle with herb, onion, salt and pepper. Roast uncovered in 375 oven for 1-1/4 to 1 1/2 hours. (or until drumsticks twist easily in sockets)
Serve with baked potatoes, green salad and carrot sticks. |
Ingredients:
Pizza dough recipe on this site
1–1/2 cups cooked hashbrowned potatoes
1/2 cup shredded cheese
one green onion diced
3 eggs (or 6 egg whites)
2–4 tablespoons milk
salt and pepper to taste
Make pizza dough. When dough has raised, punch down and divide in half. Press one half of the dough into a 9x13 glass baking dish sprayed with no stick cooking spray. Press other half into a pizza pan and freeze for future use.
Spread cooked hashbrowned potatoes onto crust. Sprinkle with cheese and onions. In a small bowl beat eggs and milk along with salt and pepper to taste. Pour egg mixture over crust making sure egg covers edges of the crust.
Bake in 400 degree oven for 25 minutes. |
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