Ways to Use Rotisserie Chicken
A rotisserie chicken can provide many quick meals for a week. Serve with a baked potato and tossed salad then try the leftovers in some of these ways:
- Colorful chicken salad (chopped celery, onion, grapes or apple with mayo or plain Greek yogurt)
- Chicken tacos with cheese, lettuce, tomatoes, avocado, salsa
- Chicken and wild rice soup
- Add to pasta with sauce (marinara, pesto, white sauce)
Dinner in Advance
These freezable dinners will meet adult daily requirements for protein. Cook double quantities to allow for lunch-time leftovers:
- Spaghetti, lasagna, or other pasta
- Chili
- Vegetarian casseroles (beans and rice; bean burritos; tofu and veggies)
- Soup or stew without potatoes (potatoes don’t freeze well unless they’re mashed or blended with other ingredients)
- Ground turkey or hamburger dishes
Vegetables in the Bag
It’s easier than ever to get in your vegetables every day. Buy bagged spinach or kale to use in a quick tossed salad, soup or stir fry. Frozen vegetables are an easy way to add taste and nutrition to soups, stews and casseroles. Fresh or frozen vegetables can be oven roasted and eaten cold, re-warmed in the microwave, or added to salads or other dishes.
- Use frozen Italian vegetables, canned broth and beans for a quick minestrone soup
- Add frozen peas to tuna casserole, or frozen corn to chili
- Stir-fry pre-cut broccoli and cauliflower with some chicken or beef
A Week of Sandwiches
You can save time by fixing and freezing sandwiches for an entire week. Remove the sandwiches from the freezer each morning and they’ll be defrosted by lunch. Use a variety of whole grain breads, including pita bread, wraps, tortillas, buns or rolls, and freezable fillings, such as:
- Peanut butter
- Lunch meats (low-fat ham, chicken, turkey breast, and lean roast beef)
- Tuna with plain Greek yogurt or low-fat salad dressing (mayo doesn’t freeze well)
- Refried or mashed beans
- Cheese
This article originally appeared in the spring 2019 liveWELL newsletter.