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1 Chicken = 3 Meals (Introducing Foodily Menus)

February 5, 2011 at 10:00 am 2 Comments  

Whole Roasted ChickenI’m so thrilled to be a brand ambassador for Foodily—I’ve been playing with the site for awhile now, and it is pretty much awesome!

Cooking at home is a great way to save money. Not only can you steer clear of restaurants & drive-thrus, but you can plan meals around the sale items for even greater savings.

One of my favorite ways to really stretch the grocery budget is investment cooking—one main meal with leftovers to use in additional menu planning all week. Thanksgiving turkey, leftover Easter ham, pork loin and a whole chicken can be stretched through several meals.

I will frequently prepare a whole, roasted chicken for dinner, then follow it up by using the broth in a favorite soup and the leftovers for chicken salad later in the week. Soups, stews, casseroles & salads are all great ways to use what’s left of the chicken after your first dinner. The cool thing with Foodily is that I can create a menu to save all my favorite leftover chicken recipes.
Search for recipes from across the web at Foodily.com
Use Foodily menus to piece together appetizers, entrees & desserts, plan a weekly menu or create a menu for entertaining. I used it to maintain a list of recipes that use the same basic ingredient. Cook once—make several meals throughout the week. Build & save your own menus, then share them with friends on Facebook.

And, don’t forget to share them with me! I’m always looking for new recipes—which is why I <3 Foodily. With recipes culled from some of my favorite sites & blogs, I can find all the foods I love in one place. Speaking of recipes, here are the instructions for the basic roasted chicken we started the week with—enjoy!

Simple, Bundt Pan Chicken

whole chicken
salt & pepper
potatoes
carrots

Position chicken over the center of the bundt pan. Salt & pepper all sides, to taste. (A pretty liberal sprinkling would be great!

Cut potatoes, lengthwise, into quarters. Arrange around the pan. Salt, if desired.

Arrange baby carrots or carrot sticks between chicken & potatoes.

Bake at 375° for 1 hour per pound, until chicken is golden & cooked to an internal temperature of 180°.

Whole Roasted Chicken

gluten free


I was selected to be a Foodily Brand Ambassador by Clever Girls Collective, which endorses Blog With Integrity. This is a compensated program, but all of the opinions I share are my own.

Filed Under: Cooking Tagged With: Foodily, Menu Planning, sponsored post

About Heather Sokol

Heather Sokol is the founder of Inexpensively. She has been married to Spencer for many, many years. Together, they have five kids, fourteen pets, seven fish, and a web development company. What they lack is sanity.

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Comments

  1. Susan with Permanent Posies says

    February 8, 2011 at 11:38 pm

    I make roasted a chicken quite often and use every morsel of it too. I have never used my bundt pan though. What a great idea! Thanks for sharing it.

    Reply

Trackbacks

  1. Five Ingredients, A Week’s worth of Recipes | Foodily Blog says:
    February 16, 2011 at 8:21 pm

    […] It’s how we recently enjoyed Chicken Week – seven nights of dinner from only five ingredients. A few nights were lighter fare, where I would add a sandwich or salad (whichever I could create from what’s in my fridge), but no one really tired of the meals, since each one had such a unique flavor – even though we had three meals from one chicken. […]

    Reply

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