2 For 1

I am still trying to figure out exactly how I want to write my blog. Do I write something daily, a couple times a week, once a week or a couple times a month?  I guess I will write as topics or ideas come and see where that goes.

So here's another idea I had and I am calling this entry 2 for 1 because this is a recipe I was able to stretch into two dinners. I came across this chicken recipe and I think someone had called it Cilantro Lime Chicken, but I have put my own twist on it, of course!!

Crock Pot Cilantro Lime Chicken

1 Whole Chicken (buy when they are under $1/pound)
Fresh Cilantro Sprigs
2 Whole Limes
Minced Garlic or whole garlic cloves
Salt & Pepper
Paprika or Smoked Paprika
1/4 Onion, sliced

Take the whole chicken and rinse, remove any neck & giblets from cavity.
Place in Crock Pot.
Place minced or whole garlic cloves in cavity (about 4-5 cloves or 2 tsp minced)
Pierce 1 lime and place in cavity.
Stuff with some of the Cilantro sprigs.
Take 2nd lime and squeeze the juice over chicken.
Sprinkle chicken with salt, pepper and paprika to taste, then place onion and more cilantro around chicken.
Cook in crock pot for 6-8 hours on low.

When it's done, I take the skin off and the meat falls off the bone. I serve this with black beans and rice or Spanish rice. 
The reason I call this a 2 for 1 is because I use the leftover meat from this chicken in Chicken Enchiladas or another chicken dish.  
I have made a variation of this chicken with lemon and Rosemary sprigs, so play around with this recipe. I used the leftover lemon chicken in a penne pasta with pesto dish a few days later or you can make homemade pizzas using the leftover chicken meat.
I love picking these whole chickens up when they are on sale, so I can get a chicken for about $5, which is a great deal. But then to make 2 meals out of it is awesome!!
My friend Marianne had told me about picking up a Rotisserie chicken from the local supermarket deli, honestly I had completely forgotten about that.  You can do the same thing with that, and then stretch your chicken even further to make chicken stock out of the carcass. Just add an onion, garlic, celery, salt & pepper and maybe even some white wine.  Then freeze that for another time.

That is my idea for the day! Enjoy!!