I made chicken enchiladas this afternoon so I could send a pan with my parents who are going to see my brother and his family tomorrow (I actually made two pans so Chris is eating some tonight while David and I go out on our *date night*). It was his birthday yesterday and he loves his sister’s enchiladas. There are several ways I could have cooked the chicken breasts for this dish but today I decided to boil them along with some celery tops I had saved, the last of a package of baby carrots and part of an onion I had used earlier this week. Not only did this flavor the chicken a little bit but it allowed me to put three jars of broth in the freezer, plus provided some veggies for the chicken and the dogs. In fact, I added a couple of other leftover items from this past week and that will provide the dogs’ dinner tonight (along with a bit of dry) instead of their usual canned food.
I now have several jars of homemade broth in the freezer rather than the rather expensive organic broth I usually buy.
I also picked up four large red bell peppers at the store today which were on sale for 67 cents a piece…an excellent price. I’ll be planning meals to use these in the next few days and will probably chop one or two to put in the freezer.