CALIFORNIA — Bringing home a rotisserie chicken is an easy, cost-effective way to get dinner on the table. Add a couple of sides and you have a beautiful meal.
The leftovers are a smart way to get a nutritious meal on the table in a hurry. I purchase four rotisserie chickens at a time, remove the meat from the bone, and freeze each chicken in five sandwich-size zip-style bags —two labeled breast, two labeled leg/thigh, and the final one is named Oscar for my chicken-loving dog.
I typically use the leg/thigh packages in soups or stews and the breast in other recipes.
My family enjoys Mexican food. Here are five recipes to try for your family.
This recipe has just a handful of ingredients and is fast — dinner will be on the table in 25 minutes.
Here is another super easy recipe with just 5 main ingredients, plus optional toppings. Ten minutes of prep time, then 20 minutes in the oven for a total of 30 minutes from start to finish.
If you love nachos piled high with toppings, this sheet pan recipe for you. Plan ahead to have all of the ingredients on hand.
Sauté onion, jalapeño and garlic until fragrant, dump in the other ingredients and bring to a boil. That’s just about it. Prep your toppings and you have restaurant-style soup on the table in just 30 minutes.
This hearty chili is loaded with onion, peppers, beans and other delights. Five minutes of prep time and 15 minutes of cooking means that dinner is on the table in 20 minutes.