When school starts we all need to make a meal and reuse it for another. September is a month of contrasts. One day you feel cool breezes and a premonition of autumn while the next day summer returns and the kitchen becomes an oven even with air-conditioning.
Our first recipe answers the question “Is there something really different I can do with leftover chicken on one of those hot days?” The answer is yes. To tell the truth, we like this meal so much that we poach a few chicken breasts in the microwave in the morning and then get our meal ready just before we are ready to dine. Add some fresh melon with lime juice and you have a meal that makes you forget you’re eating last night’s roasted chicken.
Another favorite use of leftover chicken is to make enchiladas. Pace has come out with a superb enchilada sauce in a jar. All you need to do is cut up your leftover chicken, shred some cheese (or do as we do and buy it already shredded), chop a red onion, and mince some cilantro. In about 10 minutes your enchiladas are bubbling away, giving you just enough time to fix a tossed salad and cut up a fresh pineapple for dessert.
Our third make a new meal out of leftovers, requires that you have served roast beef sometime earlier in the week (maybe for Sunday dinner), and shred about 2 cups of the leftover roast. With some fall vegetables and a gentle simmer for 30 minutes, you’ll have a delicious hearty soup that will appeal to the whole family. Team this with some crusty bread and some crisp fall apples or pears and dinner is done in a flash.