Feed a family of 4 on $5

Feed a family of 4 on $5

Three meals from one rotisserie chicken (you can also use leftover turkey with any of these recipes!) A rotisserie chicken is so cheap and versatile, you can either roast your own or grab one from the deli for around $5, the beauty is you can make three meals for less than $5 out of a whole chicken. Take the chicken and shred the whole thing, do NOT throw out the bones they are great to make chicken stock!

Chicken and Broccoli Rice Casserole

1 ½ cups shredded chicken

1 cup of broccoli (chopped or frozen)

1 can cream of chicken soup

¼ onion sautéed in one pat of butter (add mushrooms, optional)

1 chicken bouillon cube

1 cup shredded cheese.

1 ½ cups dry rice

Spray a 8X10 casserole dish (or even a cast-iron skillet will do).

Cook rice according to directions on package. 3 cups of boiling water with one bouillon cube, add rice, cook for about 20 minutes.

Sautee onion in butter, add broccoli, add more butter if you want or just a bit of water to heat the vegetables. Mix soup with ½ can of water and ½ can of milk. Pour into the skillet with vegetables, add shredded chicken, mix it all up put some cheese on top and pop in a 350 degree, preheated oven for about 20 minutes. (Takes 1/2 breast, thigh and leg)



Spinach & Chicken Pizza

2 cups of shredded chicken

1 Pizza Crust (you can also use flour tortillas for a thin crust)

2 tablespoons Olive Oil

1 teaspoon Italian Seasoning

1/2 cup Grape Tomatoes (or any tomatoes you have handy)

1 cup Spinach Leaves

2 cups shredded Mozzarella Cheese

Brush prepared pizza crust or dough with olive oil and sprinkle Italian seasoning on top. Distribute half cup of shredded chicken evenly on top of the dough. Cut grape tomatoes in half, then place them and the spinach leaves evenly on top of the dough.Sprinkle mozzarella cheese over the pizza and bake according to your chosen crust directions. (Takes: One thigh, ½ breast and leg).

Crock Pot Chicken Stock:

Bones, giblets, skin (the rest of the chicken)

1 -2 stalk celery & leaves

1 onion, quartered

1 carrot, in chunks

1 garlic clove (optional)

Cover with cold water

Directions:

After eating the cooked chickens for the original chicken dinners pick all meat from bones and reserve for other purposes.Break the bones apart so that they’ll fit better into the crock pot.

Put bones, skin, and fat from the chickens and the giblets, if available, into a 6qt crock pot.

Add vegetables.

Add cold water until crock pot is full to 1 1/2 inches below the rim.

Cook on high 4 hours and then on low for another 6-8 hours.

Strain the stock through a colander or cheesecloth and chill to solidify the fat for easy removal.

Portion out and freeze stock in whatever quantities suit your needs.

Easy and Quick Chicken and Dumplings

Nothin’ spells comfort like chicken and dumplin’s

left-over shredded chicken

2 cans of cream of celery soup

2 cans of homemade chicken stock

1 can of refrigerated biscuit dough (or two cans if you want more dumplings)

Mix the two cans of celery and two cans of chicken stock in a 6 quart soup pot, add shredded chicken or any left over chicken. heat to almost boil and drop in biscuit dough Cut your biscuit dough in half or quarters depending on how big you like your dumplings. (Takes wings and the rest).