Ingredients

Day One: Roasted Chicken and Gravy with Roasted Potatoes and Veggies

• 3 3-4-pound whole chickens, remove and discard gizzard bag
• Salt and freshly ground black pepper
• 2 tablespoons extra virgin olive oil (EVOO), plus additional for drizzling
• 2 large onions, thickly sliced
• 7-8 parsnips, peeled and cut lengthwise into 8 pieces
• 2 small bags carrots (about 2 1/2 pounds each), peeled and cut in half lengthwise
• 1 head garlic, peeled
• 3 pounds small Yukon Gold or red-skinnned potatoes, halved or quartered, little ones left whole
• 6 cups chicken stock, divided
• 1/4 cup flour

Day Two: Roasted Chicken Shepherd’s Pie

• 4 pounds Idaho potatoes, peeled and quartered
• 1 stick butter
• 1/2 cup milk
• Salt and freshly ground black pepper
• 1/4 of the cooked roasted chicken, shredded (about 2 cups)
• 1/3 of the cooked roasted vegetables, chopped into bite-size pieces (about 2 cups)
• 2 cups reserved gravy
• 1 package frozen peas
• 10-15 chives, chopped (optional)

Day Three: Tomatillo Chicken Corn Enchiladas

• 1 jar store-bought tomatillo salsa (16 ounces), divided
• 1 package frozen corn, defrosted
• 1/4 of the cooked roasted chicken, shredded (about 2 cups)
• 8 flour tortillas
• 1 pound pepper Jack cheese, grated, divided
• 1 cup reserved gravy

Day Four: Chicken and Veggie Pasta

• 1 pound rigatoni or pasta of your choice
• 5 tablespoons extra virgin olive oil (EVOO), plus additional for drizzling
• 2 tablespoons butter
• 2 medium size zucchini, cut in half lengthwise, then sliced into half moons
• 3 tablespoons all-purpose flour
• 2 cups chicken stock
• 1 cup heavy cream (you can also use milk or half-and-half)
• Salt and freshly ground black pepper
• Freshly grated nutmeg
• 1 cup Parmigiano Reggiano cheese
• 1/4 of the cooked roasted chicken, shredded (about 2 cups)
• 1/3 of the cooked roasted veggies, chopped into bite-size pieces (about 2 cups)

Day Five: Italian Chicken Salad

• 4 thick slices crusty bread
• 1 garlic clove, crushed
• 2 tablespoons Dijon mustard
• 3 tablespoons red wine vinegar
• Salt and freshly ground black pepper
• 1/3 cup extra virgin olive oil (EVOO)
• 1/4 of the cooked roasted chicken, shredded (about 2 cups)
• 1/3 of the cooked roasted veggies (about 2 cups)
• 1/2 small red onion, thinly sliced
• 3 hearts of romaine lettuce, torn or chopped into bite-size pieces
• 2 tablespoons capers, drained
• 1/4 pound Parmigiano Reggiano cheese, grated
• 10 leaves basil, chopped
• 1 small jar marinated artichokes, drained
• 1/4 cup pitted kalamata olives (a handful)

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