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!

Not quite from scratch, I used canned organic beans, organic cream of chicken soup, green salsa (half the jar), onion, yellow pepper, & tomatillos, plus the leftover chicken.

Not quite from scratch, I used canned organic beans, organic cream of chicken soup, green salsa (half the jar), onion, yellow pepper, & tomatillos, plus the leftover chicken.

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.

You could add spicy peppers; but the key items here are the onion & tomatillos.

You could add spicy peppers; but the key items here are the onion & tomatillos.

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.

Read for the oven...

Read for the oven…

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!

Chicken Chili & Chips.

Chicken Chili & Chips.

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!

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2 Comments

  1. Oh my gosh that chili and the chips look so good! I am away from my house right now, but I can’t wait to get home and try it. Lucky for me, I have some leftover chicken to try it with. YUM!

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