My poor family is starting off this week with a head cold so we’re sticking with some easy and healing foods and, of course, Green Chile Stew! Appetites are low so I’m going to make some bone broth that we can sip on. Then I’m gambling that we’ll feel well enough later this week to enjoy tacos one night and salmon and sautéed veggies another night.
To keep things simple, I’m going to roast a couple of chickens.
I’ll serve one chicken for a couple meals this week then freeze the other chicken to replenish my freezer stash. Then I’ll use the bones to make our bone broth. To store my chicken, I shred all the meat off the bones, roughly chop it and portion it into 1.5 – 2 cup portions, then freeze. It makes it so easy to pull out exactly what I need for a quick meal later on.
I like to roast my chickens with some onions which soak up all the yummy herbs and flavor. Then whatever onions I don’t use that week I freeze in 1/2 to 1 cup portions and add them into soups or other dishes later. They add SO MUCH FLAVOR it’s ridiculous. I used them in some chicken noodle soup I made a few weeks ago and it was hands down the best chicken noodle EVER.
Hope you are in good health and enjoy some delicious food this week!
Update: My gamble did not pay off and we pretty much lived on the various soups I threw together or got from the store. Oh well!
Breakfast
I like to mix in 1 Tbsp ground flaxseed, 1 Tbsp chia seeds and a sprinkling of chopped nuts too!
Image and recipe from Budget Bytes
Cereal
Biscuits and Sausage Gravy – I use homemade cashew milk instead of dairy milk.
Lunch
Leftovers
Sandwiches
Dinner
Jess’s Green Chile Stew w/ Cornbread
Roasted Chicken and Onions w/ Kale Salad
Vegan Tacos w/ Pinto Beans and Spanish Rice
Garlic Butter Baked Salmon w/ Green Beans, Zucchini and Herbed Wild Rice
Snacks
Crackers and Hummus
Toast w/ Peanut Butter and Banana