Slide Meals

5-day slide meal plan · Protein: whole chicken

Days: 5
Protein: whole chicken
Budget:

$$—
Difficulty:

🍳🍳🍳–

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Explore comfort classics with a whole chicken, sliding leftovers into new delightful dinners each day.

Slide Chain

• Day 1: Roast Chicken with Vegetables

• Day 2: Chicken Noodle Soup

• Day 3: Chicken Pot Pie

• Day 4: Chicken and Rice Casserole

• Day 5: Chicken Stir Fry

• Combined Shopping List

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Day 1: Roast Chicken with Vegetables

Ingredients

Main

• 1 whole chicken

• 1 lb carrots, chopped

• 2 onions, quartered

• 2 cloves garlic, minced

• 2 tbsp olive oil

• Salt and pepper to taste

Directions

1. Preheat oven to 375°F. Rub chicken with olive oil, salt, and pepper.

2. Place chicken in roasting pan with carrots, onions, and garlic.

3. Roast for 1.5 hours or until chicken is cooked through.

4. Reserve half the chicken meat for tomorrow’s dish.

Cook’s Notes:

Serve with roasted vegetables. Hold back half the chicken for Day 2.

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Day 2: Chicken Noodle Soup

Ingredients

Main

• Reserved chicken meat

• 2 carrots, sliced

• 2 celery stalks, chopped

• 1 onion, diced

• 2 cloves garlic, minced

• 8 cups chicken broth

• 1 lb egg noodles

• Salt and pepper to taste

Directions

1. In a large pot, sauté onion, garlic, carrots, and celery until soft.

2. Add chicken broth and bring to a boil.

3. Add noodles and reserved chicken, simmer for 10 minutes.

4. Season with salt and pepper to taste.

Cook’s Notes:

A comforting classic made with leftover chicken.

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Day 3: Chicken Pot Pie

Ingredients

Main

• Leftover chicken noodle soup

• 1 cup frozen peas

• 1 cup heavy cream

• 1/4 cup flour

• 1/2 cup butter

• Salt and pepper to taste

• 1 loaf bread

Directions

1. Preheat oven to 400°F. Melt butter in a saucepan, stir in flour to form a roux.

2. Add cream, stirring until thickened.

3. Combine with leftover soup and peas, pour into baking dish.

4. Top with bread slices, bake until golden brown.

Cook’s Notes:

Transform the soup into a creamy pot pie.

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Day 4: Chicken and Rice Casserole

Ingredients

Main

• Leftover chicken pot pie filling

• 2 cups rice

• 4 cups chicken broth

• 1 bell pepper, diced

• 1 cup cheddar cheese, shredded

Directions

1. Preheat oven to 375°F. Cook rice in chicken broth.

2. Mix cooked rice with pot pie filling and bell pepper.

3. Transfer to casserole dish, top with cheese.

4. Bake for 25 minutes or until cheese is melted and bubbly.

Cook’s Notes:

A hearty casserole using leftover pot pie filling.

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Day 5: Chicken Stir Fry

Ingredients

Main

• 2 chicken breasts, diced

• 1 lb green beans, trimmed

• 1 bell pepper, sliced

• 1 onion, sliced

• 2 tbsp soy sauce

• 2 tbsp olive oil

• Salt and pepper to taste

Directions

1. In a pan, heat olive oil over medium heat, add chicken and cook until browned.

2. Add vegetables, stir-fry for 5 minutes.

3. Add soy sauce, cook for another 3 minutes.

4. Season with salt and pepper, serve immediately.

Cook’s Notes:

Use fresh chicken for a flavorful stir fry.

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Combined Shopping List

Quantities shown are totals for the whole plan.

• whole chicken — 2 (about 4 lbs each)

• carrots — 5 lbs

• celery — 2 bunches

• onions — 4 large

• garlic — 2 heads

• potatoes — 5 lbs

• green beans — 2 lbs

• bell peppers — 4

• lemons — 3

• butter — 2 lbs

• heavy cream — 1 pint

• cheddar cheese — 1 lb

• parmesan cheese — 8 oz

• bread — 1 loaf

• egg noodles — 1 lb

• rice — 2 lbs

• chicken broth — 4 quarts

• canned tomatoes — 2 cans (28 oz each)

• flour — 2 lbs

• olive oil — 1 quart

• salt — 1 box

• black pepper — 1 tin

• thyme — 1 jar

• rosemary — 1 jar

• bay leaves — 1 jar

• paprika — 1 jar

• soy sauce — 1 bottle

• frozen peas — 1 lb

• frozen corn — 1 lb

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Final Notes

Enjoy a week of delicious and comforting meals using a whole chicken in creative ways.