Costco Chicken Week

Old School Chicken & Mash

Mash

1. Put the potatoes in a pot, cover with cold water,and salt it so it tastes like the ocean. Bring to a boil, then simmer untilfork-tender, about 12–15 minutes.
2. Drain well, then let them sit in the pot for aminute so excess moisture cooks off.
3. Add the butter and start mashing. Once mostlysmooth, add the milk a little at a time until you get the texture you like.
4. Season with salt and pepper

Gravy

1. Melt the butter in a small pan over medium heat.Add the flour and cook, stirring, for about 1–2 minutes until it smells alittle nutty but not browned.
2. Slowly pour in the chicken broth while whisking soyou don’t get lumps.
3. Let it simmer gently for a few minutes until itthickens to a smooth, pourable gravy.
4. Season with salt and pepper. Add soy

Peas

1. Melt the butter in a small pan over medium heat.Add the shallot and a pinch of salt, and cook 2–3 minutes until soft andslightly sweet, not browned.
2. Add the frozen peas (no need to thaw) and cook,tossing, until heated through, about 3–4 minutes.
3. Turn off the heat and add the lemon juice and alittle zest. Toss to coat.
4. Finish with black pepper and taste

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Crispy Chicken Melt

1. Heat a pan over medium-high with a little oil orbutter. Add the shredded chicken and leave it alone for a couple minutes so itcan get crispy in spots. Stir, let it go another minute, and season lightly with salt and pepper.
2. Drop the cheese right onto the chicken in the panand let it melt into it.
3. Meanwhile, spread butter or mayo on one side ofeach slice of bread. Put two slices, buttered side down, into another pan (ormove the chicken aside and use the same one).
4. Pile the cheesy chicken onto the bread, top withthe remaining slices (buttered side up), and cook until golden and crisp, about2 to 3 minutes per side. Press lightly so everything melts together
5. Add pickles
6. Mix mayo with chili sauce and spread inside before closing

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Chicken Dumpling Bowl

1. Heat a large pan over medium-high and add the oil. Add the cabbage and let it cook a couple minutes until it starts to soften and get a little color.
2. Add garlic and ginger, cook about 30 seconds until fragrant.
3. Add the chicken and toss everything together. Letit sit a minute so some bits get a little crispy.
4. Add soy, sesame oil, vinegar, and sugar - toss well and cook another 1–2 minutes until everything is hot and slightly glossy.
5. Turn off heat and stir in most of the green onions

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Creole Chicken Pasta

1. Cook the pasta in well-salted water until just shyof done. Save about 1/4 cup of the pasta water before draining.
2. In a pan over medium-high, add a little oil andhalf the butter. Drop in the mushrooms and leave them alone so they brown.Stir, then add the onions and cook until soft and slightly golden.
3. Push everything aside, add the rest of the butterand the chicken. Let it sit to get some crispy edges, then stir. Add the garlicand cook about 30 seconds.
4. Pour in the cream and sprinkle in about 1 teaspoonof the Creole seasoning. Let it gently bubble a couple minutes.
5. Add the parmesan and stir until smooth. Toss inthe spinach and let it wilt.
6. Add the pasta and a splash of pasta water. Tossuntil glossy and coated. Add more water if it needs loosening.
7. Taste and adjust with a little more Creoleseasoning if needed. Finish with a squeeze of lemon if you want it brighter.

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Chicken Burritos

1. Heat a pan over medium-high with the oil. Add thechicken, chili powder, cumin, and salt. Toss and let it get a little color inspots.
2. Add the beans and rice, stir until everything’shot and combined. If it feels dry, add a splash of water or broth.
3. Warm the tortillas so they’re flexible.
4. Divide the filling between them, add cheese, andany extras like salsa or sour cream and roll up
5. Put the burritos seam-side down in a dry pan andtoast until golden and crisp.

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Chicken Breakfast Hash

1. Heat a large skillet over medium-high with 1tablespoon oil. Add the potatoes in an even layer and let them cook undisturbedfor a few minutes so they start to brown. Stir occasionally and cook untilgolden and tender, about 8–10 minutes.
2. Add the onion and bell pepper, plus the remainingoil. Cook until softened and starting to get a little color, about 3–4 minutes.
3. Add the chicken, salt, pepper, and paprika. Tosseverything together, then press it back into a flat layer and let it sit for acouple minutes so you get some crispy bits.
4. Cook the eggs to your liking and add to the hash
5. Add hot sauce, green onions, or cheese if you want.

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Chicken Noodle Soup

1. Throw everything into a pot. Cover with water.
2. Bring it to a boil, then immediately turn it downto a gentle simmer.
3. Let it go at least 1 hour, ideally 1 1/2 to 2.
4. Skim anything weird off the top if you want, butdon’t obsess.
5. Strain it. That liquid is gold - but keep the veggies
6. Put the strained broth back in the pot.
7. Add the soy & bouillon, and mix in well
8. Then add the noodles, and simmer until softened, 6 - 7 minutes
9. Add a handful of whatever chicken you’ve got left and some of the veggies

Old School Chicken & Mash

Yukon Gold potatoes (1.25 lb): $1.50

Milk: $0.50

Chicken broth: $0.75

Frozen peas: $1.25

Shallot: $0.75

Lemon: $0.50

Total: $5.25

Crispy Chicken Melt

Bread (4 slices): $1.00

Cheese slices: $1.50

Mayo + chili sauce: $0.50

Pickles: $0.50

Chips: $1.50

Total: $5.00

Dumpling Bowl

Cabbage: $2.00

Green onions: $1.00

Garlic + ginger: $1.00

Soy, vinegar, sesame oil: $0.75

Rice: $0.50

Total: $5.25

Creamy Chicken Pasta

Pasta: $1.50

Onion: $0.75

Mushrooms: $2.50

Garlic: $0.50

Cream: $2.00

Parmesan: $2.00

Spinach: $2.00

Total: $11.25

Chicken Burritos

Rice: $0.50

Beans: $1.00

Cheese: $1.50

Tortillas: $2.00

Salsa, hot sauce, sour cream $2.00

Total: $7.50

Chicken Hash

Potatoes: $1.50

Onion: $0.50

Bell pepper: $1.50

Eggs (4): $1.50

Green onions: $1.00

Total: $6.00

Chicken Noodle Soup

Carrots: $1.00

Celery: $1.50

Onion: $0.50

Garlic: $0.50

Noodles: $1.50

Total: $5.00

GRAND TOTAL

Ingredients (excluding pantry staples):

Day 1: $5.25

Day 2: $5.00

Day 3: $5.25

Day 4: $11.25

Day 5: $7.50

Day 6: $6.00

Day 7: $5.00

Food total: $45.25

Chicken: $5.00

$50.25 total for the week

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