Menu Monday + Cook Once, Eat Twice: Blackened Chicken {8.29.22}

Have you heard of the “cook once, eat twice” method? It’s the idea of managing your time in the kitchen so that you cook one main dish and then use it for a couple different meals.

I did that with the blackened chicken recipe I love. I use this one from Skinny Taste – the recipe is for a chicken salad, but I just follow the directions pertaining to the chicken. It results in the most flavorful (not spicy), juicy chicken that is perfect for lots of recipes.

For this menu I made enough chicken to use on salads, in quesadillas and in chicken alfredo. That made it a “cook once, eat three times” effort. Win!

I also like to freeze the cooked blackened chicken to use later. My favorite way to freeze leftover chicken is to prep quesadillas (tortilla + chicken + cheese) and freeze them individually, wrapped in foil and stored in freezer bags.

They are perfect to pull out in the morning for quick lunches. 10 minutes in the toaster oven and you have a quick and delicious lunch.

Here’s another “cook once eat twice” meal idea that I posted back in 2015: Pasta Edition!

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On The Menu

Breakfast:

• Breakfast Burritos
• Cereal with Fresh Peaches

Lunch:

• Blackened Chicken Quesadillas
• Blackened Chicken Salads

Supper:

• Spaghetti Pie/Caesar Salad/Garlic Bread
• Blackened Chicken Salads
• Chicken Alfredo/Garlic Green Beans
• Panko Parmesan Baked Pork Chops/Mashed Potatoes/Cucumber, Tomato and Onion Salad
• Leftovers x2
• Supper Out

Need more easy recipes? Visit my Pinterest boards for all kinds of meal inspiration.

I’m taking a few days off from blogging for Labor Day, but my September email newsletter will go out on the 7th. Make sure you’re subscribed because I have a new freebie I’m sharing in September and I don’t want you to miss it!