Busy, Busy, Busy

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I know sometimes you’re way too busy to read this blog, and now you have the opportunity to unsubscribe to the weekly BlogLetter if you’d like, however I hope you stick around. This week I’m going to help you save time at the dinner hour (or dinner 10 minutes in some cases.) Believe me, I don’t cook dinner every night for my family. Don’t get me wrong. I adore cooking, and I love to food shop, and there’s no better feeling than hearing, “Mom, this tastes really good.” But for many of us, this time of year gets crazy. Between Mother’s Day, Father’s Day, graduations, charity events, communions and mitzvahs, and a whole lot of other fun occasions, dinner isn’t put on the back burner—it’s on no burner at all.

Here’s my solution…

Rotisserie chicken to the rescue.

A pre-cooked, roasted chicken that I pick up at the market has been my go-to poultry pal for years. Not only is it a quick way to get dinner on the table, and healthy (assuming you avoid eating the skin…good luck with that!), it’s also economical.

This plan will make 2 dinners for 2 people, and 1 lunch with our chicken. That’s 5 meals. Now watch the birdie!!

STEP  1:  Purchase a rotisserie chicken of your choice.

I usually buy my rotisserie chickens from Whole Foods, but I happened to be at Costco the other day, so I thought I’d give their chicken a whirl. You know what? It wasn’t bad at all, and gluten-free, too.

STEP 2:  Make a plan of the meals you can have with the leftovers.

Monday:  Dinner for 2                                                                                                                                                                            Sliced chicken (use 1 ½ breasts that night.) Add a vegetable side dish made from the crudité platter, and a salad.

(See blog post Crudite and the Coat Closet as a reminder, November 2011)


I took the cucumbers, tomatoes, and endive from the platter: chopped them up, and put in a bowl with rice wine vinegar, a little sea salt, and a few torn basil leaves.

For the salad, I topped mâche lettuce leaves with a bit of extra virgin olive oil, lemon juice and a sprinkling of sea salt. Mix.

Tuesday:  Lunch for 1

Because I exercise most mornings, by lunchtime I always feel like eating a hearty sandwich on gluten-free bread. I used the half chicken breast from the night before and added some raw veggies from the crudité platter.  Instead of mayo or mustard, I cut open an avocado and spread half on one slice of the bread. You get the creaminess that you would have gotten from the mayo, but more nutrition because of the good fats in the avocado.

Tuesday:  Dinner for 2                 Option – Americana or Mexicana

Americana: Remove and shred the meat from the remaining thighs and legs of your chicken.

Place in a small pot with some chopped raw veggies from the crudité platter. Add a bit of barbeque sauce to moisten, and heat over medium.

When hot, place on a sandwich roll, and top with slices of cheese and a bit of store-bought coleslaw.

Mexicana: Remove and shred the meat from the remaining thighs and legs of your chicken.

Place it in a small pot with some canned beans that have been drained and rinsed.  Add some raw veggies, chopped, from the crudité platter.

Pour in a bit of salsa and stir to combine. Heat through. Place heated chicken mixture on a corn or flour tortilla, or a pile of chips. Top with shredded cheese, guacamole, sour cream and olives.

So remember, my busy, busy brethren and sistren (not a real word): when you don’t have the time, energy, or desire to cook dinner, simply pick up a rotisserie chicken and add some veggies for a quick and healthy meal.  You, your family, and your doctor will be so happy that the drive-thru is not on the menu again.

Until Next time,

Be Well,

Suzy 😉

 

 

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