2 Whole Roasted Chicken: 4 Recipes and 28 Servings
Today I am sharing a 21 Day Sugar Detox Recap, and also how I made great use of 2 roasted chickens.
All of these photos were taken with my cell phone so please excuse the lack of quality
The 21 Day sugar detox was once again an awesome experience. I feel fantastic! My mood and energy levels have had such positive change that I really realize I should not be eating sugar. Maybe I have some sort of intolerance, or maybe everyone eating a low sugar diet feels this good?! I strongly recommend you try this diet, especially if you are someone like myself who seems to have hormonal fluxes throughout the month…I am typically at the mercy of my mood from day to day and without sugar all of those issues are gone! I also lost 10lbs!
I wanted to share with you a few of the things I ate. Including how I turned 2 roasted chickens into 4 different recipes and 28 servings. We ate for days! I cooked these meals over 2 days, but you could easily do it all in one day if you had the time.
On the first day, I roasted the 2 chickens (typical size) in the oven at 400F for about 1.5 hours or until their internal temperature reached 175F. I then allowed them to cool, pulled off all of the meat and put it in a sealed container in the fridge. I then took all of the bones and proceeded to make some bone broth. Letting it cook over night.
On the second day, I set out and made several meals for the week, including;
Buffalo Chicken Egg Muffins
I made a double batch of these Buffalo Chicken Egg Muffins from Balanced Bites. My Husband and I ate these for lunch all week. They were amazing! Made 6 Servings. I froze 4 to keep fresh for later in the week. They reheated perfectly.
Chicken Zoodle Soup
I also had 2 litre jars of bone broth left over for the freezer!
Chicken Pot Pie
For this recipe I used my Winter Vegetable Chicken Pot Pie Recipe (paleo version using 3 cups pureed cauliflower to thicken) I also left out all of the unapproved veggies (like Potatoes), only using 5 carrots chopped, 4 celery stalks chopped and several kale leaves. I topped the filling with the Coconut Muffin recipe from the 21 Day Sugar Detox e-guide . I subbed a 1/4 cup pumpkin puree for 1 of the eggs. It was amazing, a hit with my whole family. We managed to get 10 servings. We ate it for dinner and packed into lunches the next days.
I also used the Coconut Muffin Recipe from the e-guide to create croutons for an amazing Caesar Salad. (No Chicken in this Recipe)
I cooked 8 shrimp and used my Egg-Free Caesar Dressing . I baked the coconut muffins from the 21 Day Sugar Detox E-Guide . Once cooled, I broke them apart, tossed them in a bit of olive oil, sea salt and onion powder. I put them on a baking sheet and baked at 350F for a few minutes until they toasted up a bit. It really added a comforting touch to this salad. For a Raw Egg Caesar Dressing you could also use this one.