The first meal is rotisserie chicken, corn on the cob and oven roasted ranch potatoes:
Potatoes... dice them up and toss with a packet of ranch seasoning and 1/4 cup Extra Virgin Olive oil. Toss to coat and bake at 400 about 30 -40 min until fork tender.
Second meal is using the 2nd chicken...
Mexican Lasagna
adapted from Robin Miller
- Cooking spray
- 12 ounces cooked chicken (about 3 cups)
- 1 cup sour cream (regular
or low-fat)
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded Cheddar (regular or low-fat), divided
- 1/2 cup mild, medium or hot salsa
- 1 (4-ounce) can chopped green chiles
- 2 tablespoons chopped fresh cilantro leaves
- 1 teaspoon ground chili powder
- 1/4 teaspoon cayenne pepper, or to taste
- 8 (6-inch) corn tortillas, cut into 6 wedges
Directions
Preheat oven to 350 degrees F.
Coat an 11 by 7-inch baking pan with cooking spray.
In a large bowl, combine chicken, sour cream, 3/4 cup of the Monterey Jack cheese, 3/4 cup of the Cheddar, salsa, chiles, cilantro, chili powder, and cayenne pepper. Mix well and set aside.
Arrange half of the tortilla pieces in the bottom of prepared pan, overlapping pieces slightly to cover the surface. Top with half of the chicken mixture and smooth over with the back of a spoon to even the top. Layer remaining tortillas over top, and spoon over remaining chicken mixture. Top with remaining 1/4 cup each of Monterey Jack and cheddar cheeses.
Cover with foil and bake 30 minutes. Uncover and bake 30 more minutes, until top is golden and bubbly. Let stand 5 minutes before serving.
The third meal from the leftover chicken is a classic for lunch or dinner and is fast and easy!
Chicken Salad
bliss n tell
2 cups of chicken shredded
3/4 cup mayonnaise
1 celery stalk chopped
1/4 cup slivered almonds
salt and pepper
* sometimes I add red grapes and currants depending on my mood:)
* add more or less mayo to your taste
Serve on a croissant with a side salad of mixed greens
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