If you were not at my cooking class at New Leaf Market last Wednesday night, you really missed a lot of fun. It was such a hit, I’ve decided to let you in on some time & money-saving Menu Planning! You won’t want to miss the next Menu Planning Class on Thursday June 14th from 6pm-8:30pm Sign up now at New Leaf.com. $35 includes dinner.
Plan your week ahead to save time and money by menu planning. I photocopy the recipes I will make and then go through my kitchen and cross off the ingredients I have. Then, I go buy the remaining ingredients.
If you want to Bake/Roast 3 Whole Chickens on the weekend for the rest of the week you can. I would recommend for the freshest that you Buy or Bake one at the beginning of the week and again mid-week to be safe and not give yourself food poisoning.
Buy 2 Roasted Rotisserie Organic Chickens-I prefer the Smart Chickens or Mary’s Chicken at New Leaf Market or you local health food store. Be sure that it is not coated with any flour or soy sauce which are gluten. Most importantly make sure they do not contain Hormones or Antibiotics!
Cut the Chicken’s up into pieces. Dice the breast meat into bite sized pieces and use for Chicken Salad and Pot Pie. Shred all dark meat for Enchiladas and Nachos and Turkey Pot Pie. Save the carcass to make Broth for Soup.
1. Roasted Chicken with Veggies-Cut up Chicken and Roast Veggie from No Wheat No Dairy No Problem Cookbook
2. Enchiladas-2 thighs/leg meat
Heat Organic Corn Tortillas in a little Grapeseed Oil for a few minutes on each side over medium heat, & set aside on a plate lined with paper towels. Place a line of chicken & Mozzarella Daiya Cheese Alternative in the middle of the corn tortilla and roll up and set into a 9×9 Pyrex dish. Pour canned Enchilada Sauce to cover the Tortillas. Sprinkle with remaining Daiya. Bake at 350 degrees for 15 minutes or until hot and Daiya is melted. Serve with Beans.
3. Nachos-2 thighs/leg meat
Lay out a single layer of Organic Blue Corn Chips(NON-GMO always) onto a baking sheet. Heat 1 can Organic Refried Beans and spoon over the Corn Chips. Top with shredded Chicken. Sprinkle Mozzarella Daiya Cheese Alternative over the top. Top with sliced black olives if you wish. Broil with door cracked open and do NOT look away or they will burn quickly. Broil until the Daiya is just melted. This will only take a few minutes. Put onto plates or a serving platter and serve with Guacamole and Salsa. Note: Daiya is best when hot. It will only keep in refrigerator for 7 days once opened so, I freeze it for up to 6 months. Serve these with a big green salad and a Vinaigrette(Use Lime juice and Cilantro) from No Wheat No Dairy No Problem Cookbook.
4. Curry Chicken Salad-1 1/2 Breasts
Put a 1/2 cup of Grapeseed Veganaise or your favorite Mayonnaise (no preservatives please) into a mixing bowl. Whisk in 1 TBSP Curry powder + 1 TBSP Mango Chutney. Stir in Chicken. Top with chopped peanuts, tomatoes, and any Curry toppings from No Wheat No Dairy No Problem Cookbook. Serve over a big bed of mixed Organic Baby Greens or Organic Romaine or you can make Lettuce wraps with Organic Butter Lettuce.
5. Pesto Chicken Salad-1 1/2 Breasts
You can either add 2 TBSP Pesto from No Wheat No Dairy No Problem Cookbook or put 1/2 bunch Organic Basil leaves into a food processor with 1/2 cup of Grapeseed Veganaise or your favorite Mayonnaise (no preservatives please) and blend until Basil is very finely mixed in. Put Chicken and Pesto Veganaise into a bowl and mix. Top with chopped Walnuts or Pecans. Enjoy over a big bed of Organic Arugula tossed in a Vinaigrette made with Lemon juice from No Wheat No Dairy No Problem Cookbook. If you must, you can put this on a Gluten-free(Hamburger Bun or Bread or Foccacia) with Arugula.
6. Soup-Dark and white meat & B diced Breast meat
7. Chicken Pot Pie-recipe in No Wheat No Dairy No Problem!
Put Carcass in a very large Stock Pot & cover with cold water. Add 2 Bay Leaves, 2 Stalks Organic Celery, 2 Organic Carrots, 1 lg. Organic Onion, quartered, 1 tsp. sea salt, 1/2 tsp. black or white pepper. Bring to a boil and then turn down to low and simmer 45 minutes-1 1/2 hours if you have time. Strain and add fresh organic sliced carrots, celery, onions and simmer until they are fork tender(about 10 minutes). Add in shredded and diced Chicken. Serve immediately. You can also top with fresh chopped Parsley, Basil or Cilantro. I freeze a glass jar of this, 3/4 filled only, for when I get the flu or a cold! Serve with a Salad or Gluten-free Sandwich.
7. Leftovers-if there are any leftovers you can just finish them.
Hope you have an easy, healthy and delicious week of dinners! You can also use the Chicken Salads for lunches. Be sure to join me for our next Menu Planning Cooking Class June 14th at New Leaf Market, Westside Santa Cruz. Sign up at http://www.NewLeaf.com
Be Well, Lauren Hoover-West