“Use what you got to make what you want“ was the inspiration for this mid-week meal.
I usually buy Ground Turkey but this week purchased Perdue Ground Chicken, and using ingredients that I already had on hand I jazzed up an ordinary loaf.
Mixed Ground Chicken, an egg, leftover salsa, Taco Seasoning and bread crumbs to form loaf
Top with slices of onion and peppers (cheddar cheese optional)
Placed in loaf pan and baked for 40 minutes @ 350~
Served with Tortilla Strips and mild pepper rings.
Another easy breezy recipe- leftovers can be used to make a Taco Salad when added to lettuce, tomatoes, Avocado and dressing.
In our house a store bought Rotisserie Chicken is always a two day meal. The leftover chicken is usually cut up, covered with a cream soup and mushrooms then served over rice. Today a co-worker gave me a recipe that added a twist and it was an easy, breezy dinner that the family enjoyed.
Rotisserie Chicken ~ Package of Frozen Broccoli ~ Can of Cream of Mushroom/Chicken soup ~ 3 tablespoons of mayo ~ 3 tablespoons of lemon or lime juice ~ shredded cheese
I didn’t have lemon juice so I used lime
Added 3 tablespoons of mayo to a can of cream of chicken soup
Added 3 tablespoons of lime juice
Steamed the broccoli according to package then layered in casserole dish
Cut up leftover chicken over top of broccoli
Poured mayo mixture over chicken and broccoli
I grated Pepper Jack cheese because I didn’t have a bag of shredded cheddar cheese
Placed in a pre-heated oven set on 350~ and cooked for 30 mins. Last 5 mins turned oven to broil to give it a crispy top
Served over Jasmine rice
Dinner is served