Posted by: A. C. Cockerill | February 21, 2015

Foodie Corner – 2015 – Post #3 – Two for One

My motto used to be “If it didn’t get done in the microwave, it didn’t get done.” I’ve since learned to use my electric oven and its four-burner cooktop. But …

Foodie Corner – 2015 – Post #3 – Two for One

What is your favorite two-for-one recipe?

My two cents, but please share yours:

I like to make a double batch of chicken salad (cooked and diced chicken, mayonnaise, diced celery), chill one half to use in sandwiches, use the other half as the sauce base for chicken tetrazzini. Just thin out the sauce with a little chicken broth, add in a bunch of grated parmesan, and stir in precooked spaghetti. Cover and nuke until hot and bubbly, usually 3-5 minutes. Enjoy.

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Responses

  1. Hmmm this sounds interesting. I’d have to find something other than pasta but I think I could handle it. I like to grab whole chickens on sale to bake and munch off for a few days then save the meaty carcasses until I have enough to stuff into the slow cooker for various recipes

    • Hi Mona, Instead of pasta, you could substitute, rice, quinoa, or even cauliflower that’s been chopped to a rice-like consistency. Ooh, substituting spaghetti squash or zucchini ribbons would work, too. 🙂 Cheers, Ashley


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