3 Quick Meals From a Rotisserie (Free Range) Chicken
On Sunday, we ate a grand meal with family & friends. I sauteed some asparagus. It was one of those times when I managed to cook it just the right amount of time; everyone thought so! I made so much that I took a substantial amount home to eat later. So, when Monday turned out to be ridiculously busy, I picked up a rotisserie chicken, cooked up a bit of millet, & warmed the asparagus. I had a selection of cultured veggies in the fridge, & we each had a serving with our meal. Delicious!
With over 1/2 of the chicken left, My husband threw together a couple of burritos yesterday, while I simply made a green smoothie for dinner. (We were the only ones home.) Today, I made a spectacular “white” chili. So easy!
The first step was to chop the veggies & saute them in a heavy-bottomed pan, using a little butter. I seasoned them with a little cumin, salt, & pepper.
Next, I dumped everything else (plus a little water, to make the right consistency) into the pan (covered), threw it in a 300 degree oven, & went to pick up my daughter from school.
When we returned home, the chili had been in the oven for about half an hour. I stirred it up, & served it with organic corn chips. Everyone approved!
After dinner, the pan was empty, so it was time to get the last meal from the rotisserie chicken. I put it in the pan with some veggie scraps, salt, & herbs, filled the pan with water to near the top, & brought it to a low boil on the stove top. Then, I covered it & placed it in a 275 degree oven. I’ll let it stay for about 24 hours. Tomorrow, I can make an enchilada casserole, or some really great quinoa, or another type of soup with a delicious & nutritious stock. I hope this gives you some ideas for quick, gluten-free meals. Also, each one of these meals was really economical. Even though these good quality ingredients are a bit more expensive, the meals themselves were much less expensive than going out would have been, & nearly as fast!