Every time we eat chicken, we save the leftovers, bones, skin and roasting juices in containers that I keep in the freezer. I do the same with leftover or end bits of vegetables like onions, carrots and celery. When I’ve filled up two or three containers I dump it all into my slow cooker and add enough water to fill the pot at least 3/4 full. The cooker runs all day on low, and by sundown I’ve got a crock pot full of tasty homemade stock. This cuts down my grocery costs as well as food waste, and leaves us with better chicken stock than I could ever buy in a box. Since the components used to make the stock are all byproducts of food items that we already use (and otherwise end up in the trash), the only thing it costs us to make homemade chicken stock is a little bit of time. I use this frugal stock to make soups, cook rice or quinoa, or even braising veggies. Chicken soup is on the menu plan this week, so I’ll be cooking up a big batch of stock tomorrow.
Breakfasts: oatmeal, eggs & toast, fresh fruit, homemade yogurt, waffles
Lunches: peanut butter and jelly sandwiches, grilled cheese sandwiches, pasta, leftovers, fresh fruit and veggies
Snacks: fresh fruit and veggies, popcorn, yogurt, jello, hard boiled eggs, graham crackers with peanut butter, roasted chickpeas, spinach & fruit smoothies
- vegetarian chili
- cornbread or tortilla chips?
- vegetable fried rice
- chicken soup
- homemade rolls
- tuna melts on english muffins
- baked ziti
- green beans