Good recipe for leftover chicken

About 2-3 times a month, I buy a rotisserie chicken from the
supermarket. After the meal, there is a lot of chicken left over. I
make sandwiches with it, but would like a little variety.

Can anyone suggest a good recipe to use the leftover chicken in? I am
thinking about a simple casserole or a sauce to pour over rice or
noodles.

My mom used to make a sauce with leftover chicken and either Cream of
Chicken of Cream of Mushroom soup or both. I think she added butter,
too. It was very good, but probably not so healthy.

Any similar, but healthier, alternatives?

Thanks

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Cut it up in chunks and saute it with 1 Tbsp of Olive Oil, Red, Green &
yellow bell peppers, and purple onions. After you dip it out on your plate
keeping it bunched together put a slice of Low Fat Monterey Jack cheese over
it and microwave for about 20 seconds. Serve a spinach leaf salad and FF
dressing. You got lots of veggies, protein and calcium, and only one pan to
clean.

Lori

--
9/1/05 224 10/1/05 217.5 10/07/05 213 10/14/05 212
1st mini goal 199


Message posted via WeightAdviser.com
http://www.weightadviser.com/Uwe/For.../diet/200510/1

In article ,
LurfysMa wrote:

About 2-3 times a month, I buy a rotisserie chicken from the
supermarket. After the meal, there is a lot of chicken left over. I
make sandwiches with it, but would like a little variety.

Can anyone suggest a good recipe to use the leftover chicken in? I am
thinking about a simple casserole or a sauce to pour over rice or
noodles.

My mom used to make a sauce with leftover chicken and either Cream of
Chicken of Cream of Mushroom soup or both. I think she added butter,
too. It was very good, but probably not so healthy.

Any similar, but healthier, alternatives?

Thanks

Chunk it up for chicken salad: add low fat mayo, diced onions, celery,
apples, and grapes, serve on lettuce leaves.

Make soup: throw the entire carcass and leftover meat in a pot, cover
with water, simmer (along with some onion, celery, and carrots) until
meat is falling off the bone. Discard bones. Adjust flavor of broth, add
more vegies, rice, or noodles.

Make a stir fry: Stir fry vegies, throw the leftover chicken meat in,
add your sauce, eat.

Amy

On Tue, 18 Oct 2005 09:31:27 -0400, A Ross
wrote:

In article ,
LurfysMa wrote:

About 2-3 times a month, I buy a rotisserie chicken from the
supermarket. After the meal, there is a lot of chicken left over. I
make sandwiches with it, but would like a little variety.

Can anyone suggest a good recipe to use the leftover chicken in? I am
thinking about a simple casserole or a sauce to pour over rice or
noodles.

My mom used to make a sauce with leftover chicken and either Cream of
Chicken of Cream of Mushroom soup or both. I think she added butter,
too. It was very good, but probably not so healthy.

Any similar, but healthier, alternatives?

Thanks

Chunk it up for chicken salad: add low fat mayo, diced onions, celery,
apples, and grapes, serve on lettuce leaves.

Do you have a recipe? At least some general guidelines. I never seem
to do well just winging it.

Make soup: throw the entire carcass and leftover meat in a pot, cover
with water, simmer (along with some onion, celery, and carrots) until
meat is falling off the bone. Discard bones. Adjust flavor of broth, add
more vegies, rice, or noodles.

What a great idea -- especially now that winter is coming. Again, do
you have a recipe? I would have no idea how much water or anything
else.

Make a stir fry: Stir fry vegies, throw the leftover chicken meat in,
add your sauce, eat.

Amy


--
For email, use

In article ,
LurfysMa wrote:


Chunk it up for chicken salad: add low fat mayo, diced onions, celery,
apples, and grapes, serve on lettuce leaves.

Do you have a recipe? At least some general guidelines. I never seem
to do well just winging it.

Make soup: throw the entire carcass and leftover meat in a pot, cover
with water, simmer (along with some onion, celery, and carrots) until
meat is falling off the bone. Discard bones. Adjust flavor of broth, add
more vegies, rice, or noodles.

What a great idea -- especially now that winter is coming. Again, do
you have a recipe? I would have no idea how much water or anything
else.


Actually, most of my cooking is winging it--the only time I adhere to a
recipe is when I'm baking, and even then I feel that there's plenty of
room for experimentation.

For chicken salad, dice the chicken, halve the grapes, dice the apples,
celery, and onions. You could start out with amounts like 2 cups
chicken, 1 cup grapes, 1 apple, and a 1/4 to 1/2 cup of celery and
onions, depending on your taste. Add enough mayo to wet the ingredients,
but not drown them--try adding a couple of tablespoons at a time. Add
salt and pepper to taste. I also add a dash of poultry seasoning and a
splash of soy sauce--but that's optional.

To make stock, throw your carcass in a pot with a chopped onion, a
couple of stalks of chopped celery (leaves and all), a couple of chopped
carrots. Cover with water--about an inch higher than the carcass. Simmer
over low heat for a good hour--since the chicken was already cooked
once, it won't take very long to get to the point where the meat is
falling off the bones. Remove and pick/separate the bones from the meat.
Taste the broth--if it needs more chicken flavor, add some chicken base
or a couple of bullion cubes (sodium alert!). Throw the meat back in.
Add your noodles, cook until they're done.

Good luck!

Amy
(winging it)

On Wed, 19 Oct 2005 08:55:36 -0400, A Ross
wrote:

In article ,
LurfysMa wrote:


Chunk it up for chicken salad: add low fat mayo, diced onions, celery,
apples, and grapes, serve on lettuce leaves.

Do you have a recipe? At least some general guidelines. I never seem
to do well just winging it.

Make soup: throw the entire carcass and leftover meat in a pot, cover
with water, simmer (along with some onion, celery, and carrots) until
meat is falling off the bone. Discard bones. Adjust flavor of broth, add
more vegies, rice, or noodles.

What a great idea -- especially now that winter is coming. Again, do
you have a recipe? I would have no idea how much water or anything
else.


Actually, most of my cooking is winging it--the only time I adhere to a
recipe is when I'm baking, and even then I feel that there's plenty of
room for experimentation.

For chicken salad, dice the chicken, halve the grapes, dice the apples,
celery, and onions. You could start out with amounts like 2 cups
chicken, 1 cup grapes, 1 apple, and a 1/4 to 1/2 cup of celery and
onions, depending on your taste. Add enough mayo to wet the ingredients,
but not drown them--try adding a couple of tablespoons at a time. Add
salt and pepper to taste. I also add a dash of poultry seasoning and a
splash of soy sauce--but that's optional.

To make stock, throw your carcass in a pot with a chopped onion, a
couple of stalks of chopped celery (leaves and all), a couple of chopped
carrots. Cover with water--about an inch higher than the carcass. Simmer
over low heat for a good hour--since the chicken was already cooked
once, it won't take very long to get to the point where the meat is
falling off the bones. Remove and pick/separate the bones from the meat.
Taste the broth--if it needs more chicken flavor, add some chicken base
or a couple of bullion cubes (sodium alert!). Throw the meat back in.
Add your noodles, cook until they're done.

Amy,

I am going to try your "recipe" for chiken soup the next time we have
chicken. But right now, I have about 3/4 pound of leftover flank steak
from a BBQ. Do you have a similar recipe for beef stew/soup with lots
of veggies and a tomato base?

Thanks

--
For email, use

I don't think I ever had leftover chicken.

doug

On Fri, 21 Oct 2005 16:33:04 -0700, LurfysMa
wrote:

On Wed, 19 Oct 2005 08:55:36 -0400, A Ross
wrote:

In article ,
LurfysMa wrote:


Chunk it up for chicken salad: add low fat mayo, diced onions, celery,
apples, and grapes, serve on lettuce leaves.

Do you have a recipe? At least some general guidelines. I never seem
to do well just winging it.

Make soup: throw the entire carcass and leftover meat in a pot, cover
with water, simmer (along with some onion, celery, and carrots) until
meat is falling off the bone. Discard bones. Adjust flavor of broth, add
more vegies, rice, or noodles.

What a great idea -- especially now that winter is coming. Again, do
you have a recipe? I would have no idea how much water or anything
else.


Actually, most of my cooking is winging it--the only time I adhere to a
recipe is when I'm baking, and even then I feel that there's plenty of
room for experimentation.

For chicken salad, dice the chicken, halve the grapes, dice the apples,
celery, and onions. You could start out with amounts like 2 cups
chicken, 1 cup grapes, 1 apple, and a 1/4 to 1/2 cup of celery and
onions, depending on your taste. Add enough mayo to wet the ingredients,
but not drown them--try adding a couple of tablespoons at a time. Add
salt and pepper to taste. I also add a dash of poultry seasoning and a
splash of soy sauce--but that's optional.

To make stock, throw your carcass in a pot with a chopped onion, a
couple of stalks of chopped celery (leaves and all), a couple of chopped
carrots. Cover with water--about an inch higher than the carcass. Simmer
over low heat for a good hour--since the chicken was already cooked
once, it won't take very long to get to the point where the meat is
falling off the bones. Remove and pick/separate the bones from the meat.
Taste the broth--if it needs more chicken flavor, add some chicken base
or a couple of bullion cubes (sodium alert!). Throw the meat back in.
Add your noodles, cook until they're done.

Amy,

I am going to try your "recipe" for chiken soup the next time we have
chicken. But right now, I have about 3/4 pound of leftover flank steak
from a BBQ. Do you have a similar recipe for beef stew/soup with lots
of veggies and a tomato base?

PS: Especially using lentils or black beans. Can I just toss them in,
or do I need to boil them first?

--
For email, use

In article ,
LurfysMa wrote:

I am going to try your "recipe" for chiken soup the next time we have
chicken. But right now, I have about 3/4 pound of leftover flank steak
from a BBQ. Do you have a similar recipe for beef stew/soup with lots
of veggies and a tomato base?

Thanks

Re-cooked steak can either be tough or fall apart into little
strands--neither is appetizing. When I have leftover steak, I usually
bias slice it and throw it on top of my salad, or I'll saute mushrooms,
peppers, and onions until they're tender, then throw the sliced steak in
and saute til the steak is just warmed through. Roll it up in a wrap or
tortilla, maybe with a little cheese.

Amy

"LurfysMa" wrote in message
...
About 2-3 times a month, I buy a rotisserie chicken from the
supermarket. After the meal, there is a lot of chicken left over. I
make sandwiches with it, but would like a little variety.

Can anyone suggest a good recipe to use the leftover chicken in? I am
thinking about a simple casserole or a sauce to pour over rice or
noodles.

My mom used to make a sauce with leftover chicken and either Cream of
Chicken of Cream of Mushroom soup or both. I think she added butter,
too. It was very good, but probably not so healthy.

Any similar, but healthier, alternatives?

Thanks

--
For email, use

Slice an onion and lightly fry, add a spoon of generic curry powder and
pieces of cold chicken, pour a tin of cocunut milk over and let it reduce to
a thick sauce. Instant creamy chicken curry, serve with boiled rice and a
naan. Takes about 15 mins from start to finish including the rice.