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Meal plan – Chicken and eggs, using up leftovers

This week’s meal plan is centered on two key ingredients. The chicken and the egg. I have a whole chicken and a dozen eggs that I am planning to get lots of healthy, delicious meals out of!

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My aim with this meal plan is to show you how we use as much as we can from every ingredient so as to avoid waste, meaning we save money. Also, I’ve not been very well this weekend so haven’t wanted to go out and do a big shop so we are using what’s in the cupboards.

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We cooked the chicken yesterday for a delicious roast dinner.  We then took as much meat as we could off the chicken and put it in the fridge for later on in the week.

We put the bones and everything else that was left in the slow cooker with boiling water on low overnight to make chicken stock.  Using the slow cooker meant that we didn’t have to rush to let the stock cool for the fridge/freezer before we went to bed.  It could simmer all night and take on lots of flavour.  The stock that we have made will go into soups, casseroles, rissotto…  Any recipe that uses chicken stock really!

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So here is our meal plan for the week, celebrating the delicious leftovers from our family roast dinner.

Meal Plan

I have put links to the recipes at the bottom of this page for you!

Monday

  • Chicken, avocado and tomato wraps
  • Cod fishcakes and homemade chips.

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Tuesday

  • Chilli chickpea and lentil soup.
  • Chicken and egg fried rice.

The soup is so easy to make and full of flavour.  It is syn free for any fellow Slimming World lovers out there and so cheap to make!  The chicken stock is leftovers, lentils and chickpeas are so healthy and cheap to buy! Plus the soup can be made in large batches and frozen to be used another day!

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Wednesday

  • Mini veggie omlettes
  • Chicken curry

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Thursday

  • Curried chickpea patties and vegetables
  • Chicken and vegetable casserole

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Friday

  • Sandwiches
  • Chicken and sweetcorn tortilla pizza and sweet potato wedges

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Saturday

  • Scrambled egg on toast
  • Spaghetti and meatballs

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Sunday

Flexi day

 

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Throughout the week we will also be making muffins and pancakes with the eggs.

What would you make from your roast dinner leftovers?  Please share your ideas in the comments! I’d love to hear them!

Recipe links

Chilli chickpea and lentil soup

 

Salmon fishcakes

Curried Chickpea Patties

Mini Veggie Omlettes

Spaghetti and Meatballs

 

 

 

 

 

 

2 thoughts on “Meal plan – Chicken and eggs, using up leftovers”

  1. great idea about making the stock 🙂 – usually these go in the trash!! do you add any herbs? and how much water do you put it in?

    For chicken leftovers one idea could be individual pot pies. They use already cooked chicken and each person is served their own, so no worries for leftovers. This recipe lists ingredients but we also substitute different vegetables to use them up.

    For 4 ramekins…
    Melt 3 TBSP unsalted butter in large saucepan. Add 1 each diced onion, celery stalk and carrot, cooking about 4 min. Add 5 TBSP A/P flour and cook stirring, gradually add 2 C chicken broth. bring to the boil. Reduce heat and simmer 5 mins. Stir in 150g cut green beans, 2 cups diced cooked chicken and a twist of pepper.
    Divide between ramekins, top with a cut-out disc of puff pastry. Cut a small X for venting in the top. Brush with egg and bake 180C approx 30-40 min.

    Credit to Martha Stewart for this one 🙂

    1. Those pies sound amazing! Will have to give them a try, thanks!
      I don’t add any herbs as I add them later depending on what I’m cooking with the stock. I just add enough water to completely cover the bones. I’m never very specific with it lol

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