09/24/2026
I think one of the most useful kitchen skills right now has nothing to do with making fancy food.
It’s knowing how to look at what you have and make it stretch.
Groceries are expensive. And when money is tight, standing in the kitchen at 5:00 trying to figure out what to feed everybody can feel incredibly overwhelming.
So here’s a really simple example:
Buy one whole chicken. 🐔
Night one: Roast it with potatoes, carrots and onions. Nothing fancy. Salt, pepper, whatever seasonings you have, and let the oven do most of the work.
But when dinner is over — don’t throw that chicken away.
Pull every bit of meat you can from the bones.
That leftover chicken can become chicken and rice, quesadillas, chicken pot pie, soup, pasta, or sandwiches the next day. 🍲
Then take the bones, skin, little pieces of vegetables and scraps that are left and put them in a pot with water.
Now you’re making broth.
That broth can become another pot of soup, cook your rice, flavor beans, or go into the freezer for another week.
One chicken suddenly isn’t just one dinner.
It’s dinner tonight, the beginning of tomorrow night’s meal, and something useful tucked away for later.
And THAT is the kind of kitchen skill I want to share more of here — simple ways to stretch what we already have, waste less, and make the grocery dollar go a little further. 🤍
