User:Michael/Meal Plans/Chicken Week

From McGough's Recipes

Meal 1

Costco Rotisserie Chicken








Overnight Chicken Stock

Prep Cook Total Makes
10 Min 10 Hrs 10 Hrs 5 - 6 Qts Depends
on size of slow cooker

Ingredients

  • Chicken
  • 2 to 3 large sprigs of fresh Rosemary
  • 4 cloves garlic, smashed
  • 2 to 3 large sprigs fresh thyme
  • 1 medium onion, quartered
  • 2 stalks celery, cut in half
  • 1 bay leaf
  • 1/2 tablespoon black peppercorns

INSTRUCTIONS

  1. After removing all edible meat from the chicken put/leave the bones, skin, cooking juices, etc. in the crock pot. If you are using the chicken carcass from the The Best Whole Chicken in the Crock Pot recipe just leave every single thing that’s leftover (except the good meat of course) in the crock pot, including the original onion and spices you used when making the chicken.
  2. Add the onion, celery, carrot and spices on top of the bones and fill the crock pot almost to the top with tap water (leaving about 1/2” at the top).
  3. Turn the slow cooker onto “low” after dinner and cook all night long or alternatively you could start it in the morning and cook on “low” for 8 – 10 hours during the day.
  4. After the stock is done cooking turn off the heat and, using a soup ladle, pass the stock through a fine sieve to remove all herbs/bones/etc.
  5. Either refrigerate or freeze the stock for future use. I usually freeze some in both 1 and 2-cup portions, and I also sometimes freeze stock in ice cube trays just in case I just “need a little” for making sauce or rice.

Link to recipe

Meal 2

Chicken Enchilada Ring

Prep Cook Total Serves
35 Min 25 Min 1 Hr 4 - 5

Ingredients

  • 2 cups coarsely chopped cooked chicken (about 12 ounces)
  • 1/4 cup chopped pitted ripe olives[1]
  • 1 cup (4 ounces) shedded cheddar and monterrey jack cheese blend
  • 1 can (4 ounces) chopped green chilies, undrained
  • 1/2 cup mayonnaise
  • 1 tablespoon Pantry Southwestern Season Mix
  • 2 plum tomatoes[2]
  • 1 lime
  • 2/3 cup finely crushed corn tortilla chips, divided
  • 2 packages (8 ounces each) refrigerated crescent rolls
  • 1 cup salsa
  • 1 cup sour cream

Directions

  1. Preheat oven to 375°F.
  2. Chop chicken and olives[1] using food chopper; place in classic batter bowl. Add cheese, green chilies, mayonnaise and seasoning mix.
  3. Seed and chop 1 tomato. Slice lime in half. using juicer, juice one half of lime to measure 1 teaspoon juice. Reserve remaining lime for garnish.
  4. Add chopped tomato[2] and lime juice to chicken mixture.
  5. Reserve 2 tablespoons crushed chips; add remaining chips to chicken mixture and mix well.
  6. Sprinkle reserved crushed chips over flat side of large grooved cutting board. Unroll crecent roll dough.
  7. Place dough, sitcky side down, onto crushed chips; press down lightly so chips adhere to dough. Separate douch into triangles. Arrange triangles, chips side down, in a circle round stoneware with wide ends overlaping in the center and points towards ourside. (there should be a 5-inch diamater opening in the center.)
  8. Using medium scoop, scoop chicken mixture evenly onto widest end of each triangle.
  9. Bring points up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completly covered.)
  10. Bake 20-25minutes or until golden brown.
  11. For garnish, cut remaining tomato 8 wedges. Cut remaining half of lime into 4 slices; cut in half. Arrange between opeings of ring. Serve with salsa and sour cream.

Family Tweaks

  1. ↑ 1.0 1.1 Skip the olives
  2. ↑ 2.0 2.1 Skip the tomato’s

Meal 3

Chipotle Chicken And Corn Chowder

Prep Time Cook Time Total Time Servings
15 Mins 45 Mins 1 Hr 6-8 Servings

A thick and hearty soup full of chicken, corn, cheese, peppers and just the right amount of spice.

INGREDIENTS:

  • 1 can chipotle chiles in adobo sauce, save remaining adobo sauce [1]
  • 2 table spoons unsalted butter
  • 1 poblano pepper(seeded and finely chopped)[2]
  • 1 red bell pepper(seeded and finely chopped)
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 6 cloves garlic(minced)
  • 2 tablespoons all-purpose flour
  • 3 cups whole milk
  • 2 cups chicken stock
  • 6 small red potatoes(peeled and diced small)
  • 4 ounces Monterey Jack cheese(shredded (about 1 cup))
  • 4 ounces Cheddar cheese(shredded (about 1 cup)) [3]
  • 2 cups diced(cooked chicken)
  • 30 ounces canned sweet corn, drained
  • 15 ounces canned cream-style corn
  • 1 cup crushed tortilla chips
  • Juice from 1 lime (about 2 tablespoons)
  • Chopped cilantro (to garnish (optional))

[4] [5]

DIRECTIONS:

  1. Remove one[1] chile from the can of chiles and mince it. Remove 1 teaspoon[6] of the adobo sauce and set it aside to be used later. You can save the remaining chiles and sauce for another use.
  2. Melt the butter in a large Dutch oven or stock pot over medium heat. Add the poblano pepper[2], red bell pepper, the chile from the can, cumin, thyme and oregano, and sauté for 5 to 7 minutes, or until the peppers become soft[4]. Add the garlic, stir and cook for an additional 30 seconds, or until fragrant.
  3. Stir in the flour with a wooden spoon and cook for 1 minute, or until there is no longer any visible raw flour. Slowly stir in the milk and chicken broth, scraping up any bits from the bottom of the pan as you stir.
  4. Add the potatoes, bring the mixture to a boil, then reduce the heat to low and simmer for 10 to 15 minutes, or until the potatoes are tender and can be easily pierced with a knife.
  5. Add the shredded cheeses [3] a handful at a time, stirring after each addition until the cheese is completely melted.
  6. Finally, stir in the chicken, both cans of corn, the tortilla chips, lime juice and the reserved 1 teaspoon of adobo sauce.[6] Cover and cook for an additional 10 minutes, or until the soup is completely heated through[5]. Serve immediately.

NOTES:

  • If you have leftovers that have been refrigerated and reheated, you may need to thin out the soup with some extra chicken stock, as it may thicken up in the refrigerator.

Family Tweaks

  1. ↑ 1.0 1.1 3 - 4 Chipotle pepper
  2. ↑ 2.0 2.1 2 Poblano pepper
  3. ↑ 3.0 3.1 2 - 3 Cups Cheddar cheese
  4. ↑ 4.0 4.1 1 Jalapeño pepper
  5. ↑ 5.0 5.1 Black pepper
  6. ↑ 6.0 6.1 2± tablespoon of Adobo sauce

Link to recipe

Meal 4

BBQ Chicken Flatbread

Header text Cook Total
10 Min 20 Min 30 Min

Ingredients

  • 1 Lavash Bread (Joseph's Brand)
  • 1 Cooked Chicken Breast
  • 8 Tbsp Sugar Free BBQ Sauce
  • 1oz Fat Free Mozzarella Cheese
  • Red Onions
  • Cilantro

Instructions

  1. In an oven at 350 degrees, bake the lavash bread for about 5-7 minutes or until crispy.
  2. Spread about 8 Tbsp of BBQ sauce onto the bread.
  3. Dice one chicken breast and put it on top of the BBQ sauce. You can also use rotisserie chicken.
  4. Top the flatbread with red onions and fat free mozzarella.
  5. Bake at 350 degrees for another 5-10 minutes and top with cilantro.


Original Recipe

Meal 5

Mexican Street Corn Chicken Enchiladas

Prep Cook Total Serves
10 Min 25 Min 35 Min 8

Ingredients

For the Enchiladas Filling

  • 1 lb. chicken breasts, cooked and shredded
  • 8 flour tortillas
  • 15 oz. can organic kernel corn
  • 3/4 cup freshly shredded monterey jack
  • 15 oz. green enchilada sauce [1]
  • 4 oz. green chiles
  • 1/4 cup crumbled cotija cheese
  • 1/4 red onion, finely diced

For the Street Corn Sauce

  • 1/2 cup avocado oil mayo
  • 2 tbsp plain, nonfat Greek yogurt
  • 1 lime, juiced
  • 1/2 tbsp hot sauce
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1/2 tsp fine sea salt
  • 1/4 tsp pepper

Toppings (optional)

  • Red onion
  • Cilantro
  • Cotija cheese

Directions

  1. Preheat your oven to 375°F. Spray a 9×13 in glass baking dish with avocado oil.
  2. Roast corn in a skillet over medium heat, until the corn kernels are roasted, about 5 to 8 minutes.
  3. In a small bowl, mix together the street corn sauce ingredients. Set aside.
  4. In a large bowl, mix together the shredded chicken, corn, homemade street corn sauce, green chiles, 3/4 of the enchilada sauce, 3/4 of the Monterey Jack, and cotija cheese.
  5. Divide the filling among the tortillas and tightly roll.
  6. Line the rolled tortillas in your baking dish. Top the tortillas with the remaining enchilada sauce & Monterey Jack that you reserved.
  7. Bake for 25 minutes. Top off the enchiladas with some cilantro, red onion, and cotija cheese if desired. Enjoy!!

Steps For Meal Prep

Prep Cook Total
Prep Day 10 Min None 10 Min
Cook Day 10 Min 25 Min 35 Min

Directions

Meal Prep Day

  1. Roast corn in a skillet over medium heat, until the corn kernels are roasted, about 5 to 8 minutes.
  2. In a small bowl, mix together the street corn sauce ingredients. Set aside.
  3. In a large bowl, mix together the shredded chicken, corn, homemade street corn sauce, green chiles, 3/4 of the enchilada sauce, 3/4 of the Monterey Jack, and cotija cheese.
  4. Divide the filling among the tortillas and tightly roll.
  5. Store in fridge until ready to make.

Dinner Day

  1. Preheat your oven to 375°F. Spray a 9×13 in glass baking dish with avocado oil.
  2. Line the rolled tortillas in your baking dish. Top the tortillas with the remaining enchilada sauce & Monterey Jack that you reserved.
  3. Bake for 25 minutes. Top off the enchiladas with some cilantro, red onion, and cotija cheese if desired. Enjoy!!


Link to recipe

  1. ↑ Siete is the best brand to get for the enchilada sauce.



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