Now that I am away from home during the weekdays, I have to find creative ways to make easy dinners. It’s either that or a belly overload of our usual (albeit delicious) takeout places. I’ve been making some of our favorite meals that take a little bit longer to cook during the weekends and then refreshing them into new meals during the week. I am not one to eat the same exact meal repeatedly. Roasted chicken on a bed of vegetables is beyond easy, but it takes about an hour to cook in the oven, so make it when you have the time.
It is healthy and delicious! Serve it the first night with a grain like couscous.
When you’re ready to transform it into a completely new meal, think about making soup! Bring 1 to 2 quarts of chicken stock to a simmer. Chop up your leftover vegetables, shred your leftover chicken, and add them to the soup. Drop in some fresh tortellini or another pasta to cook along with it. When the pasta is done, season the soup with salt and pepper, ladle it into bowls, and grate over some parmesan cheese. Don’t forget to add a slice of bread to soak up all of the flavorful broth! Enjoy this quick and tasty weeknight meal!
- Chicken- 1 cut into 8 pieces
- Roasting vegetables of your choice
- Cayenne Pepper
- Chicken stock- 1 to 2 quarts
- Fresh tortellini