Your Kind of Salad is now The hANNEmaiden – same goofy content, new name and look – thanks for staying with me!
We’re back to talk more about how 1, 5 lb roast chicken made 3 full healthy and satisfying meals. I love the efficiency. Since you’ve carved the meat and made the stock, it’s time to make the dinners.
What we’re making:
Herby Chicken & Broccoli Bake
Chicken & Kale Soup
Peanut Chicken with Sweet Potato Noodles
Herby Chicken Broccoli Bake is easy, makes 6 servings and is comforting on these grey days. We keep this healthy with brown rice and non-dairy milk. You’ll find yourself digging a spoon into this directly in the fridge (just me?)
Herby Chicken Broccoli Bake
Serves: 6-8 – Time: 75 minutes
1.5 c. dry brown rice
2 c. cooked white meat chicken
2.5 c. frozen broccoli, thawed
2 tsp garlic powder
3 tbs frozen basil*
2 tbs frozen or dried parsley
2 tbs butter
2 tbs flour
4 c. unsweetened almond milk or dairy milk of your choosing
8 oz Dill Havarti cheese (or other herby hard cheese), shredded
Salt & Pepper
1 c. mixed Parmesan cheese/ Panko Bread Crumbs (optional)
* I like Dorot herbs for dishes like this. Since we’re baking this, I think frozen or dried stands up better than fresh.
Cook brown rice according to package instructions (should take 45-55 minutes).
Preheat oven to 350. Spray a 9×13″ baking dish with cooking spray.
Dice chicken into 1″ pieces. Add to a large bowl. Chop thawed broccoli into 1″ pieces as well; add to bowl. Once rice is cooked, add to bowl; combine well. Season with garlic powder, basil, parsley, salt and pepper. In a deep saucepan over medium heat, melt butter, whisk in flour to make a roux. Slowly add milk, whisking steadily so flour is incorporated fully. Once white sauce has thickened, add in cheese, stirring constantly. Taste here; season with salt and pepper. Slowly add cheese sauce to chicken/veg/rice mix, add until casserole is soupy but not soup**. Pour casserole mix into greased baking dish. Sprinkle on Parmesan/Panko if you like a crunchy top. Bake for 35 minutes or until top is golden brown and casserole is set. Serves 6-8.
**You may have sauce leftover. Add to cooked pasta for a quick mac and cheese, pour over baked potatoes in place of sour cream or stir in roasted Brussels Sprouts for a creamy side dish.
(Literally only 1/3 of the chicken I used)
One dish down and we’ve fed 6 people, pretty cool, right?
Chicken & Kale Soup is similar to my beloved Italian Wedding soup, except we’re adding beautiful bites of delicious dark meat chicken instead of meatballs to lighten up the caloric load and add tons of flavor.
Chicken & Kale Soup
Serves: 6 Time: 55 minutes
2 tbs olive oil
2 garlic cloves, peeled and diced
1 large yellow onion, peeled and diced
3 cups kale, cleaned, trimmed and chopped (1″ pieces)
2 c. cooked dark and white chicken (chopped 1″ pieces)
2 quarts of homemade Chicken stock
1.5 c. short dry pasta (a great way to use up leftover bits as I did)
Sea Salt, Black Pepper
Smoked Paprika, Red Chili Flakes, Garlic Powder, Parsley
In a deep stockpot, heat oil. Saute garlic and onions until soft (about 5-7 minutes). Sprinkle with salt & pepper. Add cooked chicken and kale. Sprinkle on a bit more salt and pepper to help the kale wilt (it will look like way too much; it’s not). Once chicken and kale are coated, slowly add the chicken stock, bring to boil then reduce to a simmer. Allow to simmer for about 15 minutes. Add pasta and cook for another 15 minutes. At this point, taste and season as you like. I like adding a smokey flavor so I go crazy with the smoked paprika, but you could add salt/pepper, more garlic powder fresh parsley, whatever flavor you want to impart. Let the flavors marry for another 5 minutes or so and you’re ready. Like most soups, this is even better the next day. Makes 2 quarts, serves 6.
So now we’ve fed 6 people, made 2 quarts of soup and still have chicken to use. I KNOW. It’s chicken-mazing.
Peanut chicken is one of my favorite fast dinners. I love all manner of coconut stews and this is no different. I love the crunch from the water chestnuts and the kick from the sriracha. YES.
Peanut Chicken over Sweet Potatoes Noodles
Serves: 4 Time: 30 minutes
1 tbs coconut oil
2″ piece ginger, peeled & diced
2 garlic cloves, peeled & diced
1 yellow onion, peeled & diced
1 small can, water chestnuts, drained and sliced
1 tomato, diced
1/2 c. broccoli florets, trimmed to 1″ pieces
1 carrot, peeled & diced
1-2 tbs lite soy sauce
1 tbs Sriracha (or other hot chile sauce)
2 c. cooked white and dark meat chicken (or whatever you prefer)
1 can (14.5oz) lite coconut milk
4 tbs peanut sauce (I like Whole Foods 365 Brand)
1-2 large sweet potatoes, peeled
1/2 tbs toasted sesame oil
In a large saucepan, heat coconut oil. Saute ginger, garlic, water chestnuts, tomato, broccoli and carrots until crisp-tender. Season with soy sauce and sriracha. Toss together until veggies have a little color; about 4-5 minutes. Add chicken, toss to coat. Add coconut milk and peanut sauce, stir and allow to simmer for 20 minutes on low. Meanwhile, either use a Vegetti or spiralizer to make long noodles out of the sweet potatoes. No spiralizer? Using a sharp knife, create long match sticks. Bring a small saucepan of water to boil. Boil sweet potato spirals until tender (about 5-7 minutes). Drain, toss with sesame oil. Spoon peanut chicken over sweet potato noodles. Top with scallions, peanuts or more sriracha. Serves 4.
So we’ve made 16 servings of wholly nutritious, savory and hearty dinners for a mere $8 and 1 roasted chicken. You’re welcome.