Chicken and Summer Vegetables Week
Grocery list: 1 whole chicken, 1 pound or more of ham, 1 lb brown rice or other grain, 1 lb split peas, 2 pounds or more of carrots, 1 bunch of celery, 6 or more medium onions, dill (dried), 1 head of garlic (or granular garlic), soy sauce, 6 or more tortillas, Monterrey jack cheese, 3 tomatoes, 1 head of lettuce, butter, 1 loaf of sandwich bread, ½ gallon of milk.
Saturday: Cook the rice using the Boiled Grains recipe (6.01). Cook Baked Chicken (9.02) and pull all the meat from the bones. Refrigerate the carcass as well as the meat and the rice. Dinner: Stir-Fried Anything! (5.04) with cooked chicken, onion, carrots, and celery with soy sauce and garlic; serve over rice.
Sunday: Use the chicken carcass plus onion, celery, and carrot to make Chicken Stock (9.03). Refrigerate the stock. Dinner: Chicken Salad (13.05) with celery, onion, and dill, served with salad greens, tomato, and grated carrot. Dress salad with Basic Oil-and-Vinegar Salad Dressing (13.04).
Monday: Make Quesadillas (10.07) with chicken meat and Monterrey jack cheese, topped with Salsa (13.10) made from a chopped tomato, onion, and garlic. Use diced ham if the chicken is running low.
Tuesday: Make Quick Soup (10.02) with cooked chicken, chicken stock, rice, carrot, celery, onion, milk, dill, and garlic. Use diced ham if the chicken is running low. Make enough to have leftovers.
Wednesday: Make Southern Breakfast Gravy (15.05) and cook some ham and carrots in it. Serve over brown rice reheated using the Reheated Grains recipe (6.02). If any rice remains, freeze it.
Thursday: Cook Grilled Cheese (3.06) with sliced tomato and serve with leftover soup.
Friday: Make a pot of Split Pea Soup (7.10) soup with diced ham, tomato, garlic, and frozen rice, if any is left. Dice and freeze the remaining ham, if any is left.
At week's end, your pantry will have dill, garlic, butter, and soy sauce.