Sample issue

Hi there,

This week's stretch: one chicken, three dinners

A whole chicken usually costs less per pound than parts, and it can do a lot of work:

1. Sunday: roast it with potatoes and carrots.
2. Tuesday: shred the leftover meat into quesadillas or fried rice.
3. Thursday: simmer the bones with onion, carrot and celery scraps for broth, then make a pot of soup with noodles or rice.

Refrigerate the cooked chicken within two hours and use it within three to four days, or freeze it. More ideas in Turn leftovers into new meals.

Shelf tag trick

Look at the small "unit price" on the shelf tag, not the big price. The bigger box isn't always cheaper per ounce, especially when the smaller one is on sale. No unit price shown? Use our unit price calculator.

Reader question

"How do I get my teenagers to eat leftovers?" Make them a different meal. Chili on Monday, chili-topped baked potatoes on Wednesday. Same pot, new dinner.

Happy cooking,
The Nickels Budget