Comfort food was in order. So I simmered noodles in almond milk until tender, stirred in two pats of garlic & herb goat cheese, and a sprinkle of salt. Yum and done.
In the early days of Dinner with David, I spent a fair number of nights boiling chicken to make enough shredded, juicy meat for several dinners. Nutritious and satisfying, it was about as exciting as, well, boiled chicken.
So, with a generous bunch of green onions in the fridge, and inspiration from Pinterest, I took some liberties with two nights of leftovers.
Soba Noodles Cooked in Chicken Broth, with Peas and Green Onions
Simply boil leftover broth along with two cups of water. Add 1 tbsp each of soy sauce and fish sauce, and green onions. Add soba noodles and cook until nearly tender; then add leftover chicken and frozen peas, and stir until peas are cooked through.
Shredded Chicken with Spanish Rice, Topped with Green Onions
This attempt was a little more dicy. Inspired by Pinterest, I decided to give the ol’ rice cooker a try at making Spanish rice. Add one can of diced tomatoes (I used tomato sauce), 1 1/2 cups water, 1 1/2 cups of rice and 2 tbsp of taco seasoning to the rice cooker. Be prepared to force your rice cooker’s handle to stay in the on position like I did (mine wanted to stop a couple of minutes in). But, unlike me, don’t let it cook so long it chars the bottom of the pot. 🙂 Serve with leftover chicken, broth and green onions.
I’ve been ordering grocery deliveries from Safeway for almost 10 years. It’s ideal for shopping anytime from your couch, rather than spending an hour of precious evening or weekend time pushing your cart through the crowded aisles.
Over the years, Safeway has expanded their line of organic products and healthy options. Their (unprocessed) frozen meals can’t be beat, price wise.
This delectable “Five Grain Beef and Vegetables” dish is $2. Hardly anything costs $2 these days! And for only 290 calories, it actually fills me up.