Meals With Monet: Weekly Meal Plan #7

“Just get a rotisserie chicken and we can go.”

Whenever I get tired of cooking or making dinner, I just grab a rotisserie chicken. That being said, I can’t eat rotisserie chicken every night…that is, not without any doctoring. So here are some ways to dress up your rotisserie chicken this week (and other pantry staples you might have).

Grocery List

Monday: Sausage French Bread Pizza

Thanks to Taste of Home for this recipe!

Ingredients

• 1 loaf of unsliced French bread

• 1 + ⅓ cups of prepared Alfredo sauce

• 3 cooked Italian sausage links (chopped)

• 1 can of sliced ripe olives (drained)

• 1 small sweet red pepper (chopped)

• 1 small onion (chopped)

• ½ cup of fresh broccoli (chopped)

• ½ cup of fresh cauliflowers

• 2 + ¼ cups of sliced fresh mushrooms

• 1 + ½ cups of shredded pizza cheese blend

Directions

1. Cut the bread in half horizontally and place it on a baking sheet. Spread the sides with Alfredo sauce and sprinkle it with the rest of the ingredients. 

2. Bake at 350°F until the pizza is heated through, about 15-20 minutes. Cut into serving-size pieces.

Tuesday: Chicken Potpie Empanadas

Thanks to Real Simple for this recipe!

Ingredients 

• 1 Tbsp of unsalted butter

• ½ of a yellow onion (diced)

• 1 Tbsp of flour

• ¾ cup of low-sodium chicken broth

• 1 10-ounce box of frozen peas and carrots

• 1 3-4 pound store-bought rotisserie chicken (shredded)

• Kosher salt and black pepper

• 2 refrigerated 9-inch pie crusts

Directions

1. Heat the oven to 400°F. Melt the butter in a saucepan over medium heat. Add the onion and cook for 3 minutes. 

2. Add the flour and cook, stirring constantly for 1 minute.

3. Slowly stir in the broth and cook until the mixture has thickened, about 3 minutes. Add the peas and carrots, chicken, and ¼ tsp each of salt and pepper. Remove from heat.

4. Cut each pie crust in half. Spoon the chicken mixture over one side of each half-circle, leaving a ½-inch border. Using your fingers, wet the border with water. Fold the crust over the chicken, press to seal, then make three 1-inch slits at the top of each. 

5. Transfer the empanadas to a baking sheet. Bake until golden, 15-18 minutes.

Wednesday: Greek Lemon Soup with Chicken 

Thanks to Real Simple for this recipe!

Ingredients 

• 6 cups of low-sodium chicken broth

• ⅓ cup of orzo

• 6 large egg yolks

• 1 + ½ cups of shredded rotisserie chicken

• ¼ cup of fresh lemon juice

• Kosher salt and black pepper

Directions

1. In a large saucepan, bring the broth to a boil and add the pasta. Boil it until it’s tender, about 8-9 minutes. 

2. In a large bowl, beat the egg yolks. Gradually whisk in 1 cup of the hot broth. Add the egg mixture to the saucepan, reduce heat to medium, and cook, stirring, until thickened, about 5-7 minutes. 

3. Add the chicken and lemon juice to the saucepan. Season with ½ teaspoon of salt and ¼ teaspoon of pepper.

Thursday: Mexican Baked Eggs

Thanks to Domestic Superhero for this recipe!

Ingredients

• ½ large jalapeno (diced)

• 1 small onion (finely diced)

• 1 tsp of olive oil

• ½ tsp of ground cumin

• ¼ tsp of pepper

• 1 can of fire-roasted diced tomatoes (with juice)

• 1 can of black beans (rinsed and drained well)

• 1 – 4 oz can  of diced green chiles

• 6 large eggs

• 2 ounces of Colby jack cheese (shredded)

• 4 tortillas 

• Chopped cilantro or chives (for serving)

• Sour cream (for serving)

Directions

1. Preheat the oven to 450°F.

2. Heat the olive oil in a pan with deep sides and sauté the onions and jalapenos for 2 minutes. Add the ground cumin and cayenne pepper and sauté for 2-3 more minutes. Add the diced tomatoes with the juice, black beans, and diced green chiles. Cook on a very low simmer for 15-20 minutes.

3. Use the back of a spoon to make an indent in the mixture and crack an egg into the pocket. Repeat around the pan with all the eggs. Spoon the rest of the mixture around the eggs, but avoid the yolks. 

4. Place the skillet in the oven for about 5 minutes or until the eggs start to set. Remove the pan and switch the oven to broil. 

5. Sprinkle the cheese over the top and broil for 1-3 minutes. 

6. Serve while hot and use the tortillas to dip into the egg. Top with salsa or sour cream!

Friday: Chicken Salad

Thanks to Simple Joy for this recipe!

Ingredients

• 3 cups of shredded rotisserie chicken (I use both white and dark meat)

• 1 cup of red grapes (cut in half)

• ½ small red onion (diced)

• 2 stalks of celery (diced)

• ½ cup of mayonnaise 

• 1 Tbsp of lemon juice

• ½ tsp of salt

• ½ tsp of garlic powder 

• ½ tsp of onion powder

• ¼ tsp of black pepper

Directions

1. In a large bowl, combine the cooked chicken, red grapes, red onion, and celery. 

2. In a small bowl, whisk the mayonnaise, lemon juice, salt, garlic powder, onion powder, and black pepper to taste. 

3. Stir the dressing into the main ingredients.

4. Serve right away or store in an airtight container in the refrigerator for 3-5 days.

Which recipe is your favorite? Do you have any suggestions for next week’s theme? Comment below!

For More Meals With Monet, Check Out These:

Meals With Monet: Weekly Meal Plan #6

Meals With Monet: Weekly Meal Plan #5