Scoop those pennies together after you break the piggy bank and go to your local supermarket where they make rotisserie chickens. Grab a lemon pepper one and plunk down your 5 or 6 bucks. Head home while it’s hot and add some baked beans and french bread to make a great summer meal. Add a salad and you have stretched your budget even more. Remember that 3-4 ounces of meat per meal per person is sufficient protein. (You big eaters hate that, but THEY say it is a healthy amount.)

Immediately refrigerate the remaining chicken to save untile the next day. Use the bulk of the remaining chicken to make your deliciou chicken salad adding your favorite ingredients like eggs, celery, apple, nuts and any other chicken salad ingredient you like. Serve this meal with a cold hunk of watermelon or fresh garden tomatoes, cukes and warm toasty rolls. A tall glass of lemon tea will finish off the dinner.

Now you are down to bones remaining. Chicken bones added to 11/2 gallon of water will cook up in no time. Add chicken bullion, onion powder, and dried celery flakes. Bring to a boil in the MW or on the stove top. Simmer for about 25-45 minutes and remove the bones. Continue simmering with carrot strips and wild rice for about 40 minutes more. Check to make sure the rice is tender.

Cool the soup after readding the diced chicken meat that remained on the bones and adjust the flavor with more bouillon. Freeze the soup for a rainy day or Sunday dinner. Serve that chicken soup with crackers and cheese as you watch golf or football on the TV.

You have made three delicious chicken dinners from one rotisserie chicken. What a way to stretch you food budget. Glue the piggy bank back together and save up those coins for another three in one meals.

Now you are fine!