Succulent Roast Chicken ( I do this in the crockpot and double it.)
Make broth with bones overnight!
Chicken pot pie
Add some leftover chicken to a 9x13 pan. Make gravy with broth, flour and margarine roux, salt and pepper. Add to pan with frozen peas and carrots and whatever veggies are in season. Top with a pie crust or and bisquick crust. Bake at 350 for 25-30 minutes until crust is golden brown.
Pasta Carbonara (I 3x this recipe)
From Better Homes New CookBook
1 tbsp milk (I use rice milk)
1 tbsp margarine
4 slices bacon chopped up
4 oz spaghetti
1/4 cup parm cheese (I omit)
Cook bacon until crisp. Combine egg, milk, butter. Cook noodles until al dente. Drain pasta and add sauce. Stir until creamy. Add bacon, salt and pepper to taste, and cheese if desired.
Add homemade broth, leftover chicken, whatever veggies you have and cook until veggies are soft. Add noodles. Season with salt and pepper. Serve with bread.
Add leftover chicken to some spaghetti sauce. Add a green pepper, 1/2 an onion, 2 cloves garlic minced. Serve over pasta.
Place one large brisket into a crockpot, fat side up. Coat meat with onion powder and one palmful of dried onion flakes. Coat with salt and cook overnight, about 12 hours. In the morning shred meat and remove fat. Serve with mashed potatoes and set aside extra for later dinners.
Add brisket to 9x13 pan with broth from brisket. Add veggies, we use frozen peas and carrots, sometimes cabbage and onion. Cover with leftover mashed potatoes. Bake at 350 until heated through. Add cheese on top if desired.
Oven Baked Chicken
Coat Leg and thigh pieces with:
1 tsp garlic powder
1 tsp onion powder
1 tsp mustard powder
1 tsp paprika
1 tsp oregano
1/2 tsp thyme
1/2 tsp salt
1/2 tsp pepper
Bake at 400* for 1.5 hours or until cooked through.
add chicken, cabbage, peas and carrrots, onion to pan. Add leftover rice and cook over high heat until hot and browning. Add 1 egg and then add this sauce...1/2 cup soy sauce, 2 cloves garlic, 2 tsp honey, 1 tbsp spicy brown mustard, 2 tbsp oil, 1/2 tsp ginger. Cook until hot.
Split pea soup
1 bag split peas
2 cloves garlic
2 large carrots
1/2 lb ham or bacon-browned
Add to soup pot and cover with water. Cook until thick. Add salt and pepper to taste. Serve with bread.