I've made a few changes in my life. I've started regular exercise and changed what I eat. I have borrowed a heap of Leslie Sansone Walk at home dvd's from the library, and am an I Quit Sugar (Sarah Wilson) convert. Consequently in the last 3 or 4 months I have lost 6 kgs, a total of 8kg over the last 12 months.
I recently bought Sarah Wilson's Simplicious cook book and love it so much it lives permanently on my kitchen bench, never making it to the shelf where the other cook books are kept. She has a fantastic website, the link to her website I Quit Sugar is under my Recommended Blogs. Scroll down the page and you'll see it on the left hand side. In the book is a recipe for Chicken Pot Au Feu. I made this the other night and the shredded chicken from it was delicious. One of the things I love about her cook book is her suggestions on what you can use the leftovers for. After making this chicken dish, here are the things I have made with the leftovers.
Four Ingredient Green Chook shred up Abundance Bowl - from the recipe book.
I discovered the stock/liquid makes a lovely thin soup or chicken stock. Freeze the excess in the ice cube tray for later use in other dishes.
I blended the left over vegies and made the following two dishes. Both have been big hits with my children, who usually veer away from vegies. There are no measurements (sorry), I just keep adding ingredients until the mix looked right.
"Yorkshire" style pudding:
Blended vegies, two eggs, gluten free self raising flour. Pre-heat oven to 200C/400F and place a little oil in the bottom of each cup in a muffin tray. If using a silicone muffin tray, omit oil. Mix all ingredients together until a thin batter has formed. Pour into muffin tray until 2/3 full. Place in oven and cook about 15mins.
Vegie muffins: Blended vegies, 1 egg, self raising flour (gluten free or normal), grated cheddar cheese. Preheat oven to 180C/350F. Beat all ingredients together until you have a cake mixture consistency. Pour into muffin tray. Cook until golden brown on top (approx 15-20 mins).
I've now used up all the chicken meat and vegies, but still have some of the stock left. This has been a very economical way to get so many dishes out of one meal. Thank you Sarah Wilson and the I Quit Sugar team! And to top it off, I used the offcuts from the vegies to make Sarah's vegie stock in my slow cooker. Nothing was wasted! Once I had finished with the vegie scraps after making the stock, they went into my compost heap. The only thing to make it to the bin was the plastic the chicken (free range) was wrapped in.
