LEFTOVERS can sometimes be the best bit about a roast dinner.
With just a little bit of imagination, you can turn those odds and ends of chicken into something tasty, even magical.
And what’s more, it means you are making one meal go further . . . avoiding waste and saving money at the same time.
Chicken quesadillas – £1 per serving
(Serves two)
Preparation time: 20 minutes
Cooking time: 10 minutes
YOU NEED:
- ½tbsp extra-virgin olive oil
- ½ red pepper, cut into chunks
- ¼ red onion, diced
- 1 chicken breast and 1 thigh, torn into strips
- 50g of sweetcorn, tinned or frozen and defrosted
- ¼tsp each of chilli powder, ground cumin and dried oregano
- 2 flour tortillas
- 200g grated cheddar
- ½ avocado, sliced
- 2 spring onions, thinly sliced
- 2tbsp salsa, for serving
- Salt and pepper, to taste
METHOD: Heat a large, non-stick frying pan over a medium heat.
Add the olive oil, peppers and onions and fry until soft.
After 5 minutes, add in the chicken, chilli powder, cumin, oregano and sweetcorn. Heat for another 5 minutes and then transfer to a plate.
Wipe out the pan with kitchen roll.
Add 1 tortilla to the pan and top with the chicken mixture, the cheese, a few slices of avocado and spring onion.
Put the other tortilla on top of the mixture and gently press down.
Turn the heat down and allow the tortilla to gently cook for about 2-3 minutes.
Then gently slide the tortilla on to a plate and then flip back into the pan with the uncooked side on the bottom.
Cook for another couple of minutes.
Slide on to a chopping board and cut into segments of 8 using a pizza cutter or a sharp knife. Serve with the salsa.
- TIP: Serve with guacamole, lime wedges and sour cream on the side.
Chicken and mushroom tagliatelle – £1.10 per serving
(Serves two)
Preparation time: 5 minutes
Cooking time: 12 minutes
YOU NEED:
- 150g dried tagliatelle
- 1tbsp olive oil
- ½ white onion, finely chopped
- 8 chestnut mushrooms, sliced
- 1 breast and 1 leg of roasted chicken, torn into chunks
- ½ lemon zest and juice
- Salt and pepper, to taste
METHOD: Put a large pan of water on to boil.
Add a teaspoon of salt and cook the pasta per the packet instructions, retaining a ladle-full of the water.
Meanwhile, in a large frying pan, add the olive oil and gently saute the onion and mushrooms for 5 minutes until soft but not brown.
Then add in the chicken with the lemon zest and juice and cook for a further 5 minutes.
Add in the water from the pasta to create a sauce.
Then tip the tagliatelle into the pan and combine.
Stir together for a minute and then serve.
- TIP: Serve with fresh herbs of your choice and Parmesan cheese.
Egg fried rice – £1.35 per serving
(Serves four)
Preparation time: 10 minutes
Cooking time: 10 minutes
YOU NEED:
- 2tbsp vegetable oil
- 2 eggs, lightly beaten
- 1 pinch ground white pepper
- ¼ red pepper, diced into 1cm chunks
- 2 cloves garlic, peeled and finely chopped
- 4 spring onions, finely sliced
- 100g frozen peas
- 1 leftover chicken breast, cut into 1cm chunks
- 400g long-grain rice, cooked and cooled
- 2tbsp soy sauce
- 1 drizzle sesame oil, to taste
METHOD: Heat half the oil in a wok until smoking.
Season the eggs with the white pepper and add them to the wok.
Cook for 1-2 minutes, stirring constantly, until the eggs are cooked and lightly browned. Remove from the pan and set aside.
Wipe the pan clean with a paper towel and return to the heat with the remaining oil.
When smoking hot, add the red pepper and garlic and cook for 1-2 minutes.
Add the spring onions, peas and chicken.
Cook for a further minute then add the rice and cook for another 2-3 minutes until the rice is piping hot.
Add the scrambled eggs back into the pan along with the soy sauce and sesame oil.
Stir-fry for another minute then serve immediately.
- TIP: Add some mild curry powder to the chicken for even more flavour.
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