If you have followed my page you know all about the Cheepah Chicken. If not, just click the link. It shows how to create a number of meals from one chicken, and of course broth for your cooking needs. Get them on sale when you can and just do up a lot of stock ahead of time to freeze if possible. I freeze in 2 cup increments for my family size, but use what works for your cooking style and family size. The first recipe tastes better with broth rather than water, so that is why I am starting with this. If you do use water, consider using more seasonings to your liking to make up for the lack of depth. Or a little soy will often help round out the flavor a bit.
Ground Beef Soup
I easily feed four with this recipe with left overs, so it will likely feed six.
1 pound ground beef
2 stalks celery (chopped)
And other frozen vegetable that you like, green beans, cauliflower or nothing at all. Use up leftovers too, it doesn't have to be frozen)
Garlic powder (if you have real garlic, mince and cook with the vegetables)
Another note, if you don't have a cutter and don't want to use a glass, you can always just pat it out into a square or rectangle and cut out square pieces. Just keep them around the same size to ensure even cooking.
I usually get breakfast sausage when they are on sale for a buck or less a box and use that, but any leftover will do and will determine if this is a savory or sweet dish.
8 oz cooked meat (or cooked sausage links) You can also mix in vegetables, but be careful with the ratio, too much won't allow the popover to "pop"
2 eggs, beaten
1 cup milk
1 Tablespoon oil
1 cup flour
1/4 tsp salt
Grease an 8 inch pan (I use a square). Heat oven to 400 F
Beat together all ingredients except the meat/vegetables, until smooth.
Pour into pan and sprinkle the meat/vegetables over the top.
Bake 35 minutes. The top should be puffy.
Serve with condiments as suits the fillings. Ketchup for savory is one idea and syrup if going for sweet, as I usually do with the sausage. Sides of fruit or vegetable would also be appropriate. This only serves four with a side. If doubling, use two 8 inch pans if possible, otherwise the puff might not happen and the center may not cook thoroughly.
If you have some foods from a pantry and some chicken, you might be able to make this chicken dish. Breast meat is best for this one, but if you are taking apart chickens you should have some. 1/2 of a large breast half will easily feed one person, so the four should feed 8 with regular appetites.
Tropical Chicken with Fruit Sauce
4 tablespoons butter (margarine will work. a mild oil may also work)
4 skinless, boneless breast halves, sliced in strips
1/2 teaspoon garlic powder
2 Tablespoons flour
1 cup applesauce (chunky, regular, even cinnamon will work use what you have)
1 can pineapple chunks, halved and undrained
1 large banana, sliced
3/4 cups seedless grapes, any color, halved. Now, this is how the recipe goes, but lets face it, grapes are often pricey, so use some canned mixed fruit! Believe me, it will work.
2 Tablespoons brown sugar
1 teaspoon cinnamon (you may want to cut back if your applesauce is prespiced)
In a deep skillet, heat 2 tablespoons butter. Add chicken and sprinkle with garlic powder. Cook until done and lightly browned.
Remove chicken to a plate. Do not clean the pan.
Add chicken, heat through and serve on nice plate of rice.
Back to the chicken! Since I tend to cut up whole chickens, I also have legs and thighs left over to use. One way I use them is to bake them sprinkled with a bit of salt and pepper in a 350 degree oven until done and the fat on the skin has rendered. (alternately, I sometimes take the skin off entirely). When cooked, throw on some BBQ sauce (which I likely bought on a good sale over the summer) and cook 15 minutes more. Served with rice, or potato salad and some vegetables. Very tasty, and can be very cheap.
Another recipe I use with the thighs and legs is Oven "Fried" Chicken. Delicious with a crunchy outer layer.
This is a typical main dish and can be served with whatever starches and vegetables you have on hand.
You want to make vegetables a little special? Drain cooked vegetables and put in a pan on medium high heat. Toss a bit to dry them out, ESPECIALLY if you are using frozen. Do not used canned vegetables for this. Add some oil and dry breadcrumbs and salt and pepper to taste. Toss until bread crumbs stick to the vegetables.
You have canned vegetables? Try a seasoning mix sprinkled over them. We have used all kinds and it really makes the vegetables something a little more special. You can do the seasoning trick with any cooked vegetable.