I have been focusing on one of my resolutions: Frugality.
Last week, I shared a savings plan that I am challenging myself to stick to for the year and so far (it's only week 3) I'm doing okay with that plan.
In addition to making small deposits to our savings account, I'm trying to get the most of our meals. I'm back to preparing whole chickens in the crock pot instead of picking up rotisserie chickens from the supermarket. Keeping homemade broth and shredded chicken on-hand for easy and frugal meals.
Earlier this month, I shared an easy soup recipe using a bunch of leftovers from the fridge. The soup was so tasty and incredibly easy to prepare that I promised myself that I would save leftovers specifically for this meal. I now have a bowl of assorted leftovers in the freezer for when I need something quick and easy for dinner! All I have to do is thaw it slightly, add it to some chicken broth, season to taste and serve! So simple!
This week, I stumbled across another easy clean-out-the-fridge type soup recipe. I was so excited to try another easy soup recipe that I skipped the meal that was already planned for that night.
Creamy Potato Chicken Chowder
adapted from Wheatless Foodie
- 2-3 cups leftover mashed potatoes
- 3 cups chicken broth, homemade or canned
- 1 cup peas
- 1 cup cut green beans
- 2 cups corn
- 1 cup diced chicken
- 1 cup shredded cheese
- ground black pepper, to taste
- combine mashed potatoes and chicken broth in a soup pot, stirring until heated through.
- Add the vegetables, stirring to combine. Heat through.
- Next, add in the diced chicken and season with black pepper, to taste.
- Stir in the shredded cheese and heat until thick and bubbly.
See? So simple! I had the mashed potatoes, homemade broth and diced chicken in the fridge. I used frozen veggies that I thawed for this meal, which was easy enough, but LOVE that it can be made so much quicker using vegetables leftover from another night's meal!
I've linked this recipe to the following blog carnivals and linky parties: