Nicky wrote:
On Tue, 8 Apr 2008 12:48:01 -0400, "Evelyn Ruut"
wrote:


I have another little trick. I roast the chicken and serve it the first
night with gravy and veggies etc. After dinner I remove all the meat from
the bones, and place it into the remaining gravy.


I make stock with the bones. It's so easy; I cover the carcass with
water, add in a carrot or two, some celery, an onion, some peppercorns
and some bay leaves, and simmer for a couple of hours. Strain - and
there's soup base for a week. Yum : )

Nicky.
T2 dx 05/04 + underactive thyroid
D&E, 100ug thyroxine
Last A1c 5.6% BMI 25

Sounds as if you are just like me! Hubby LOVES soup; so I invariably
have some leftovers that will turn into a soup, or stoup, if it is thick.

We had fajitas the other night, and there was excess meat and peppers.
Also a little bit of refried beans ( a treat for him,). I added some
Edens Black Soy Beans, some RoTel mexican tomatoes, a can of beef broth,
and whatever veggies I had lying around zucchini, summer squash,
pre-packaged cole slaw (no sauce ) etc.

That will give him a lovely lunch for a couple of days or more; I
probably will heat up a low-carb tortilla for him to dunk in it.

I ALWAYS simmer up the chicken carcase!!

Gillian