Day 2- Leftover Roast Chicken

After meal 1 of roast chicken, fresh from the oven. I shred the leftover chicken from the bones and put in a lidded pyrex container in the fridge. There it's accessible for an easy sandwich or tacos or whatever else you want to do with it. Here's a few new ideas you can try.


Easy Vietnamese-influenced sandwich - Nothing beats a real Bhan-mi, a sandwich of pate, pork, pickled veggies and spices on a baguette. I don't tend to have pate or baguettes handy, which I suppose is a travesty, but I manage.

2 pieces of bread - any bread will do. My favorite is Oregon local Dave's Killer Bread.
Mayonaise (low-fat if you want)
Suriacha sauce
Pickled Veggies (I do carrots, cabbage and raddishes)
Shredded Chicken

Spread mayo, squirt some suriacha sauce over it (you'll have to experiment w/ amount), put down the veggies, top w/ chicken and you're done. I can make it in about 3 minutes. B loves them. I don't eat sandwiches (one of my quirks) but according to all the people I've made these for, I am an excellent sandwich maker.



Chicken, Broccoli & Quinoa or Couscous - Quinoa, how's that for healthy! It's actually pretty rib-sticking good too and as easy to make as a pot of spaghetti. Couscous will also work with this if quinoa just isn't your cup of tea. With both, a little goes a long way, so 1/2 cup will easily feed 2+ people.

1 cup chopped broccoli, stems too
3/4 cup chopped mushrooms
1 leek
1/2 cup couscous or quinoa
3/4 cup shredded chicken
1 T butter
1/2 cup chicken broth
1T olivie oil
1 T dry sherry or lemon juice
salt & pepper to taste

Melt butter in saute pan, add broccoli, leek and mushrooms. Saute about 5 min, cover and cook for about 5 min more or until broccoli can be easily pierced with a fork and mushrooms have softened and shrunk. Meanwhile bring 1/2 cup broth to a boil, add olive oil, if quinoa, add, cover and simmer approximately 10 minutes until fluffy. If couscous, add, cover and remove from heat. Remove cover from broccoli & mushrooms and add chicken just to heat it up. Add sherry or lemon juice, salt and pepper and stir. If veggies are stuck to the pan you can add 1 T of water. Mix veggies and chicken with quinoa or couscous. Serve immediately.



Lime Chicken Enchiladas - I use yogurt instead of sour cream, but you don't have to. These are actually made without cheese and still taste awesome. You can add cojita cheese if you want to the top before you add the yogurt. You're call.



Serves 2

4 corn tortillas (or small 8-inch flour, whichever you prefer)
1 Tveggie oil
juice of one lime, + 2t lime zest
juice of 1 orange
1/2 cup yogurt
1t cumin
1/2-1t cayanne pepper
1/2 t chili powder
1 cup shredded chicken

Preheat oven to 350. Mix orange juice and lime juice together, pour 2 T over shredded chicken and toss. Add cumin, cayanne, chili powder, yogurt and lime zest to remaining juice and mix thoroughly. If using corn tortillas, heat veggie oil in a non-stick pan until barely smoking. Add tortilla and fry, about 30-secs per side. Place on paper towel. Fry remaining tortillas placing a paper towel between each one to remove excess oil. Lighty grease baking pan. Place 1/4 cup chicken on each tortilla and roll tightly, placing in pan, edge-side down. Top with yogurt mixture. Bake for about 20 minutes, until yogurt mixture is bubbling slightly.

Serve with Mexican confetti Rice: http://www.epicurious.com/recipes/food/views/Mexican-Confetti-Rice-3091 I make this with Mexican tomoato sauce instead of regular to give it a good kick. If you don't want a kick, try adding some oregano or cumin along with regular tomato sauce.