One $5 Chicken. Seven Days of Meals.

Ingredients

• 1 whole Costco Rotisserie Chicken (about 2.5 lb, meat removed, bones saved for stock)
• 2 medium Carrot (peeled and chopped for stock)
• 2 stalks Celery (chopped for stock)
• 1 large Onion (quartered for stock; also used fresh in several dishes)
• 4 cloves Garlic (peeled; some for stock, some for other dishes)
• 1 inch Fresh Ginger (sliced for stock and stir‑fry)
• 1 Bay Leaf (for stock)
• 1 small handful Black Peppercorns (for stock)
• 1/2 cup Butter (unsalted, divided for gravy, peas, potatoes, pasta, etc.)
• 1/4 cup All-Purpose Flour (for gravy roux)
• 1 cup Frozen Peas (for side with chicken dinner)
• 1 Lemon (zest and juice for peas)
• 1/4 cup Heavy Cream (for mashed potatoes and pasta sauce)
• 2 tablespoons Soy Sauce (adds umami to gravy and stir‑fry)
• 2 cups Chicken Broth (store‑bought or homemade from stock)
• 1 tablespoon Creole Seasoning (for pasta sauce)
• 1/4 cup Parmesan Cheese (freshly grated for pasta)
• 2 cups Fresh Spinach (added at end of pasta)
• 8 oz Pasta (any shape; fettuccine works well)
• 8 oz Mushrooms (sliced for pasta)
• 2 cups Rice (cooked, for dumpling bowl and burrito)
• 1 can Black Beans (undrained, for burrito)
• 1 teaspoon Chipotle Chili Powder (for burrito seasoning)
• 1 teaspoon Cumin (for burrito seasoning)
• 4 Large Flour Tortillas (for burritos)
• 4 oz Monterey Jack Cheese (shredded for melt sandwich and hash)
• 4 slices American Cheese (for melt sandwich)
• 2 tablespoons Mayonnaise (for melt sandwich)
• 1 tablespoon Chili Crunch (for melt sandwich and burrito)
• 1/4 cup Pickles (sliced, for melt sandwich)
• 1 tablespoon Fresh Dill (optional garnish for melt sandwich)
• 1 cup Fritos Corn Chips (served with melt sandwich)
• 2 medium Potatoes (diced for breakfast hash)
• 1 Red Bell Pepper (diced for hash)
• 1 small Yellow Onion (diced for hash)
• 1 teaspoon Smoked Paprika (for hash seasoning)
• 2 Eggs (fried on top of hash)
• 2 Green Onions (chopped for garnish on multiple dishes)
• 8 oz Wide Egg Noodles (for final chicken noodle soup)
• 1 tablespoon Chicken Base (adds depth to soup)

Instructions

1. Make Chicken Stock

   Place chicken carcass, skin, neck, and any leftover bones in a large stock pot. Add cold water to cover by about 1 inch. Add chopped carrot, celery, onion, garlic cloves, sliced ginger, bay leaf, and a small handful of black peppercorns.

   Time: PT15M

2. Simmer Stock

   Bring to a gentle simmer over medium heat, then reduce to low and let simmer for 2 hours, occasionally skimming fat.

   Time: PT2H

3. Strain Stock

   After 2 hours, strain the stock through a fine mesh strainer into a clean pot. Discard solids. Season with kosher salt, pepper, a splash of soy sauce, and 1 tbsp chicken base.

   Time: PT10M

4. Prepare Mashed Potatoes

   Reheat leftover mashed potatoes in a saucepan. Stir in 2 tbsp heavy cream and 1 tbsp butter until smooth and creamy.

   Time: PT5M

   Temperature: medium

5. Make Chicken Gravy

   In a skillet, melt 1 tbsp butter, whisk in 1/4 cup flour to form a roux. Cook 2 minutes. Slowly whisk in 1 cup chicken broth, stirring until smooth. Simmer 5 minutes, season with salt, pepper, and a dash of soy sauce.

   Time: PT10M

   Temperature: medium

6. Heat Peas

   In another skillet, melt 1 tbsp butter, add 1 tbsp diced shallot (or onion) and sauté 3 minutes. Add frozen peas, cook 5 minutes, then stir in lemon zest, lemon juice, and plenty of black pepper.

   Time: PT8M

   Temperature: medium

7. Slice Chicken Breast

   Remove breast meat from the rotisserie chicken, keep skin on. Slice into bite‑size pieces.

   Time: PT5M

8. Assemble Dinner #1

   Plate a scoop of mashed potatoes, top with chicken slices, add a side of peas, and drizzle with chicken gravy. Finish with a pinch of pepper.

   Time: PT2M

9. Crispy Chicken Melt – Prep

   Shred remaining chicken meat. Pat dry with paper towels.

   Time: PT3M

10. Crispy Chicken Melt – Cook Chicken

    Heat 1 tbsp oil in a skillet over medium‑high. Add shredded chicken, season with salt and pepper, and cook until edges are crispy, about 5 minutes.

    Time: PT5M

    Temperature: medium-high

11. Crispy Chicken Melt – Toast Bread

    Lightly oil two slices of bread and toast on a flat top or skillet until golden on both sides.

    Time: PT2M

    Temperature: medium

12. Crispy Chicken Melt – Assemble

    Spread a thin layer of mayo on each slice, add a drizzle of chili crunch, layer the crispy chicken, top with Monterey Jack and American cheese, add pickles and dill, then close sandwich. Optionally press briefly to melt cheese.

    Time: PT3M

13. Serve Melt with Fritos

    Serve the sandwich with a side of Fritos chips.

    Time: PT1M

14. Chicken Dumpling Bowl – Prep

    Thinly slice 1 cup cabbage, mince a small piece of ginger and 1 garlic clove.

    Time: PT5M

15. Chicken Dumpling Bowl – Cook

    Heat 1 tbsp oil in a skillet over medium. Add cabbage, stir‑fry 2 minutes. Add ginger and garlic, cook 30 seconds. Add shredded chicken, stir‑fry 2 minutes. Add 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, and a pinch of sugar. Toss, then serve over cooked rice. Garnish with sliced green onions.

    Time: PT10M

    Temperature: medium

16. Creole Chicken Pasta – Prep

    Slice 8 oz mushrooms, dice 1 small onion, and shred 1 cup fresh spinach.

    Time: PT5M

17. Creole Chicken Pasta – Cook

    In a large skillet, melt 1 tbsp butter with 1 tsp oil. Sauté mushrooms 3 minutes, then add onion and cook until softened, 3 minutes. Add thigh meat (cut into bite‑size pieces) and cook until lightly browned, 4 minutes. Add minced garlic 30 seconds. Pour in 1/2 cup heavy cream, stir, then add 1 tbsp Creole seasoning, 1/4 cup grated Parmesan, and the spinach. Cook until spinach wilts, 2 minutes. Meanwhile, cook pasta according to package, drain, and toss into the sauce. Finish with a pinch of red‑pepper flakes.

    Time: PT15M

    Temperature: medium

18. Chicken Burrito – Prep

    Mix shredded chicken with 1 tsp chipotle chili powder, 1 tsp cumin, and a splash of soy sauce.

    Time: PT3M

19. Chicken Burrito – Cook Filling

    Heat 1 tsp oil in a skillet, add seasoned chicken, warm 2 minutes. Add undrained black beans and cooked rice, stir, and heat through 3 minutes. If dry, add a splash of water.

    Time: PT5M

    Temperature: medium

20. Chicken Burrito – Assemble

    Warm a tortilla, spread a thin layer of sour cream, add the chicken‑rice‑bean mixture, sprinkle shredded Monterey Jack, roll tightly. Place seam side down on the flat top, press lightly, and crisp each side 2 minutes.

    Time: PT5M

    Temperature: medium

21. Breakfast Chicken Hash – Prep

    Dice potatoes into 1‑inch cubes, dice yellow onion and red bell pepper, and shred any remaining chicken.

    Time: PT5M

22. Breakfast Chicken Hash – Cook Potatoes

    Heat 2 tbsp oil in a large skillet over medium‑high. Add potatoes in a single layer, let sit without stirring for 7 minutes to develop color, then flip and continue until tender, about 5 more minutes.

    Time: PT12M

    Temperature: medium-high

23. Breakfast Chicken Hash – Add Veggies & Chicken

    Add diced onion, bell pepper, and a pinch of smoked paprika. Cook 4 minutes until softened. Stir in shredded chicken, season with salt, pepper, and a little more smoked paprika. Cook 2 minutes.

    Time: PT6M

    Temperature: medium

24. Breakfast Chicken Hash – Finish with Cheese & Eggs

    Sprinkle shredded Monterey Jack over the hash, let melt 1 minute. In a cleared spot, crack 2 eggs, fry to desired doneness (runny yolk recommended). Top hash with the eggs and garnish with chopped green onions.

    Time: PT5M

    Temperature: medium

25. Final Chicken Noodle Soup – Cook

    Bring the seasoned stock from step 3 to a gentle boil. Add 8 oz wide egg noodles and cook 7 minutes. Add any leftover vegetables from the stock (carrot, celery) if desired, and simmer 5 more minutes. Adjust seasoning with salt, pepper, soy sauce, and a pinch of chicken base.

    Time: PT12M

    Temperature: medium

26. Serve Soup

    Ladle soup into bowls, garnish with sliced green onions if desired.

    Time: PT2M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

45 g

Fat

30 g

Fiber

5 g