My goal in feeding my family is not to serve the exact same meal twice in a row and to think ahead to the meals for the next few days. What can I cook today that I can use tomorrow? Whenever I cook a meal with meat as a main ingredient, I like to cook a little extra to use it a second night in a different way.
One day this week, I baked some chicken legs and thighs in the oven, First, I cooked them all together in one large roasting pan and seasoned them with my favorite seasonings: Lawry's salt, garlic powder and basil.
At the same time, I washed some sweet potatoes, sprayed a roasting pan with Pam and put them in the oven to bake. I did not do anything except put them in the pan. We will come back to those another time.
After I cooked the chicken almost all the way through, I removed all the skin with my tongs and separated the legs and thighs into two pans. I put some of both kinds of chicken in each pan, spread barbecue sauce on the chicken in one pan and put it back in the oven. The other pan I just covered and continued cooking. We ate the barbecue chicken for dinner that night, and I put the remainder of the chicken in the refrigerator for a meal the next day. I also poured the chicken drippings into a glass measuring cup for another meal as well.
For the rest of this meal, I made some potstickers that I had in the freezer. I basically followed the directions on the bag and served them with the barbecue chicken. I only took a picture of the bag not the cooking process. Here is what we had. They were enjoyed by all!
Stay tuned! In my next blog, I will tell what I did with the leftover chicken.
