Roasted chicken and vegetables became
Chicken Noodle Soup became
Leftover chicken noodle soup and homemade white bread became
French toast for brunch
Ok, well maybe that’s only four degrees of separation. Last week we cooked at home a bunch and I feel like I had an epiphany. One that said I can turn leftovers from a previous meal into something else. Really? No more wasted food sitting in the fridge and pantry? Whoooaahhh! =)
My favorite was the chicken noodle soup. A touch too much pepper gave it a little kick that C seemed to like. And it tasted great with the all the cold snowy ice mess we’ve been having in the Northwest. All in all, everything that we fixed was excellent with exception to the white bread, but that just became french toast this morning anyway. Problem solved!Chopped onions, carrots and celery Homemade white bread using Cuisinart Food Processor
I don’t have pictures of the Roasted Chicken but I promise it was wonderful and more than easy. I threw some red potatoes, carrots, and onions in the roasting pan while cooking the chicken. The French Toast recipe came from “What to Cook and How to Cook It” by Jane Hornby. Here are the resources I used to make the “four degrees” of food.
Aunt P’s Roasted Chicken Recipe:
1 5lb roaster chicken
1 tablespoon tuscan seasoning
2 tablespoons mayonaisse
Clean chicken. With your hands, gently pull skin away from meat. Mix seasoning and mayo. Spread over and under skin of chicken. Cook at 350 degrees for 1 1/2 hours.