I had a mini cooking session on Tuesday afternoon as I had the following things that needed to be used up:
3 chicken breasts, bone-in
3 chicken breast bones (had already taken the main breast of meat off it and used it)
2 bunches broccoli
1 tub ricotta cheese
1 lb mushrooms
1 head cauliflower
I took two chicken breasts and took the breast meat off and put that aside. The bones along with the remaining chicken breast and the other three chicken breast bones, I put in a pan of boiling water with seasonings and cooked them for around 30 minutes.
I drained the liquid into another pan, added some onions and mushrooms that I sweated down and what ever meat was remaining on the chicken bones, other than the one remaining breast, I put that to one side for another recipe.
I added a cup of rice to the onions, mushrooms, chicken and the cooking liquid to a pan and boiled for a half hour. I then added some broccoli, frozen peas and corn, cooked for a few more minutes and I then had a big pan of chicken and rice stew/soup.
The next thing I prepared were chicken lasagna roll ups. I don't have exact quantities here, but you'll get the idea. I cooked 8 pieces of lasagna. When cooked I laid them on my glass chopping board that I had sprayed with oil so they didn't stick and let them cool down a bit.
In a bowl I added the rest of the onions and mushrooms that I had sweated down, along with the one chicken breast that I had cooked; chop the chicken finely. I added some very small pieces of broccoli and around 3/4 cup of ricotta cheese, and mixed it together. You can add any seasonings you like at this point.
Divide the mixture up between all the lasagna strips and roll them up. I used a nine inch square baking dish, which I had greased to place my lasagna roll ups in.
Top with some Alfredo sauce or a savory white sauce. I used a packet mix which made around a cup and a half (3/4 pint). You could add more or less.
Top with grated cheese, I chose mozzarella and Parmesan. Cook in a 375 oF oven for around 30 minutes, until it is all warmed through.
With the remaining two chicken breasts that I took off the bone, I flattened them with a rolling pin, so they were all equal thickness throughout. I placed some baby spinach on the breast, then a heaping tablespoon of ricotta cheese. Rolled them up and wrapped bacon around them. Cook them in a 375 oF oven for a good 30 minutes or so. They are so moist and yummy.
Two or three lasagna rolls per person is filling.
I cooked both chicken dishes in the oven at the same time to be more frugal.
I steamed both the broccoli and cauliflower, and will use them as veggie sides with the meals this week.