I am very frugal, well in some situations anyway.
My husband and I had spent Thanksgiving with Mr. & Mrs. DF’s in Northern Arizona and drove ‘back down the hill’ later on Black Friday. What to make for dinner then?
I rummaged through the pantry and found Trader Joe’s Mini Ravioli (they’re dried, cheese filled pasta), okay. I also spied Trader Joe’s Marinara, yup. In the `fridge there was half of a jar of Trader Joe’s Basil Pesto. Yeah, now you’re talkin’, I’m not a big fan of Red Sauce. A Protein then, how about some poached boneless-skinless Chicken Thighs, cooled and then shredded.
You got yourself dinner in no time, but WAIT!
Don’t throw out that poaching liquor. I always add aromatics to the pot, like the tail ends of onions, celery, carrots, parsley stems and such (I save all of those in a zip-top bag in the freezer). Add a Bay Leaf or two, some smashed Garlic cloves and Black Pepper Corns; maybe even some dried Sage, Rosemary and Thyme (it’s that a song?). Chicken Broth is used in so many different recipes. Divide it up in, oh I don’t know, maybe cup size containers and freeze it for later use.
So, here’s the third way I STRETCHED those four Chicken Thighs, because we didn’t eat all of it.
Chicken Salad for lunch the next day! Add some diced celery, onions, parsley, s&p, granulated garlic, a touch of cayenne pepper and then just a hint of mayonnaise. Any combination of flavors that your household likes. Serve it as a sandwich, on a Green Salad, or how about as a spread for Crackers?