Ways To Use Your Roasted Chicken
Summer is over, the kids are back in school, and it’s back to busy life as usual. Already cooked chicken is a perfect way to save time in the kitchen. Here are some great ways to use roasted chicken for easy weeknight dinners.
Salads: Add to mixed greens, chopped tomatoes, chopped cucumbers, shredded carrots, and sliced red onions. Toss with your favorite low-fat or fat-free dressing.
Lettuce Wraps: Add 2 cups of chopped chicken to shredded carrots, green onions, and bean sprouts. Toss with teriyaki sauce. Spoon onto lettuce leaves and sprinkle with almonds. Fold sides of lettuce over filling and roll up.
Sandwiches & Wraps: Make a chicken salad filling with crunchy celery and apples. Use plain low-fat yogurt and add a touch of curry powder or cumin for dressing. Stuff into a pita pocket or spoon into a wrap and roll up.
Soups: Add 2 cups chopped chicken, your favorite chopped vegetables and 1 cup of uncooked rice or noodles to 6 cups of fat-free chicken broth.
Quesadillas: Combine shredded chicken with a pinch of cumin. Spoon on one half of a flour tortilla. Sprinkle with cheese and fold tortilla in half. Cook on a nonstick skillet for 3 minutes on both sides.
Burritos, Enchiladas, Fajitas & Tacos: Add shredded chicken to salsa, beans, sour cream and cheese. Or combine with sautéed onions & sweet peppers, shredded lettuce & chopped tomatoes, or mix with green chiles, spices, green onions and enchilada sauce. Serve on flour or corn tortillas.
Pasta Dishes: Use shredded chicken instead of ground beef in your favorite lasagna recipe.
Skillet Meals: Add 1 1/2 cups of chopped chicken to sautéed onions, broccoli, mushrooms, and rice. Cook in low-fat broth. Sprinkle on Parmesan cheese before serving.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved
There are those foods that can be rather difficult to figure out how to eat without looking like you were born in a cave. Here are some useful tips for properly eating perplexing foodstuffs.
Pluck off artichoke leaves and scrape the tender part (not the prickly point) between your teeth (preferably after dipping in melted butter). Work your way to the delicate inner leaves, and then use a knife to cut off the remaining small leaves and feathery innards. Cut the artichoke “heart” into bite-sized pieces and eat with a fork.
Eat asparagus with your fingers if served raw as crudités. Eat with a fork and knife if served with dinner.
Break bread into bite-sized pieces, and butter it or dip it into olive oil just one piece at a time.
Eat entire crab, including shell, either in sandwich form or using a fork and knife. Remove inedible pieces from your mouth with a fork.
Place meats, vegetables, and other fillings on a flat tortilla. Roll up and use your fingers to eat fajitas from one end.
Spear bread, vegetables, or fruit with a fondue spear and dip into cheese or sauce. Remove food from spear using a dinner fork, and eat from a plate. DO NOT double dip. Spear uncooked meat cubes and place spear into fondue broth or sauce. When cooked, transfer meat to a plate using a dinner fork and cut into smaller pieces to eat.
Wear a lobster bib to avoid fishy splatters, Crack shells with shellfish crackers and extract meat with a small fork or pick. Cut larger pieces with a knife, and eat with a fork after dipping in melted butter. Clean your hands by dipping fingers into finger bowls, and use lemon (if provided) to cut extra grease. Dry your hands with your napkin.
Use a knife to push peas onto a fork. Do not mash peas before eating, or eat peas from a knife.
Use a small fork to extract mussels, clams, or oysters from the half-shell. Season with fresh lemon or cocktail sauce. In informal settings, you may quietly slurp shellfish from shells.
Using a soup spoon, spoon soup away from your body and then quietly sip from side of spoon. Tilt bowl away from you to spoon up remaining drops.
Twirl pasta with fork tines into bite-sized portions, and allow any dangling pieces to fall back onto your fork. You may also rest fork tines against the bowl of a spoon while you twirl pasta.
Extract clam from shell using a small fork, and use a fork and knife to remove inedible neck. In informal settings, it is permissible to use fingers.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen