Cook Once - Eat Twice : Chicken Edition

I am a huge fan of cutting corners with dinner but still have a great and healthy meal. If you want to do the same....read on!

We eat a lot of chicken in our house. So, I like to cook a large chicken and make multiple meals from that same chicken. Sunday night works great for this. You get a fabulous Sunday night chicken dinner and unlimited options for the next meal. Not a chicken family? Stay with me. I've got some pork for you!

Sunday Night Chicken Dinner

·        5 to 6 lb roasting chicken

·        Kosher salt

·        Freshly ground black pepper

·        Small bunch fresh thyme (dry will work fine too)

·        2 lemons

·        3 heads garlic, cut in 1/2 crosswise (or 1 tablespoon minced in jar)

·        3 tablespoons olive oil

Directions

Preheat the oven to 425 degrees F.

Remove the chicken giblets. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic. Brush the outside of the chicken with the olive oil and sprinkle again with salt and pepper. Squeeze half a lemon over the chicken. Sprinkle some thyme of the chicken.

Cook the chicken for 1 1/2 hours or until the internal temperature reaches 180 for thighs (taking the reading in the thickest part).

Monday Night Chicken Enchilada Dinner

·        1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup

·        1 (8 ounce) container sour cream

·        1 cup Pace® Picante Sauce

·        2 teaspoons chili powder 

·        2 cups chopped cooked chicken

·        1 cup shredded Monterey Jack cheese

·        10 Fajita Size Flour Tortillas, warmed

·        1 medium tomato, chopped

·        1 green onion, sliced

Directions

Mix soup, sour cream, picante sauce and chili powder. Mix 1 cup picante sauce mixture, chicken and cheese. Spread about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in 3-quart shallow baking dish. Pour remaining picante sauce mixture over enchiladas. Cover. Bake at 350 degrees for 40 minutes or until hot. Top with tomato and onion.