Shannon, Chicken, and a Kitchen

Two little chickens go a long way. About a week ago, in an attempt to be resourceful, I rounded up a roasted chicken recipe to stretch into three dishes and enjoy over an extended period of time. Living alone, it's easy to fall into a rut of cereal, sandwiches, soups, and frozen meals, so I decided to prepare some home-cooked meals, freeze some portions, and enjoy them periodically!

Step one was to roast the chickens...while not my favorite, I wrestled two chickens into their respective dishes and stuffed those suckers with lemons, herbs, then topped with a homemade marinade.

Recipe one was a homemade chicken pot pie with cornbread crust. Less fat and calories than using a pastry crust and oh sooo good! The cornbread goes perfectly with the pot pie filling...just like eating soup and cornbread, practically.

Recipe two. One of my all time favorites that nobody does quite like my mom, but I gave it my best! I crave chicken and dressing casserole at least 80% of the year, so I doubled the recipe to be sure I had many leftovers!

Lastly, I made a dish of low fat/low cal chicken and bean enchiladas because I can never get my fix of Mexican food!

One of my new favorite recipes this season came from my vegetarian cookbook and I refined it this go-around and it tasted even better. It's a pumpkin ginger cake and you could realistically eat it all day and never tire of it! I plan to make it at mom's for Thanksgiving, so maybe we'll all get a taste!