I work Mon, Wed and Fri. I cook bigger meals on my off days so that we can eat leftovers on my work days. I rarely get home before 6:00, so leftovers make a quick supper on those days. There are 4 people in the house so all recipes are adapted for that. Here's my adaptation of a new recipe that's going to be added to the repertoire.
2 Tbsp salad oil
6 chicken breasts, butterflied
1 can condensed cream of celery soup
2 Tbsp lemon juice
1/2 tsp paprika
1/4 tsp lemon-pepper seasoning
sage
Cook chicken in hot oil until browned on both sides. Stir in remaining ingredients. Heat to boiling. Reduce to low. Cover and simmer 30-40 minutes or until chicken is tender.
My Notes: You can also use lemon slices for garnish but I omitted that. Also, I almost never measure out any spices. I just sprinkle it on until it looks right. I usually end up using twice the spice that any recipe calls for. The measures above are what the recipe called for. I made gravy with the soup drippings to pour over boiled potatoes.
To make leftovers with this, we'll cut the chicken into bite sized pieces and cut the potatoes up small. Add the gravy (with a bit of butter/margarine if there isn't enough gravy) and leftover veggies. Fry it all up and serve with a salad. Taste-wise, this is my favouritest (that's a word, right? lol) leftover. This is also a great stretcher when there isn't really enough of any one thing to make separate plates for everyone.
I forgot to get a photo of tonight's meal. Shame on me!
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