Lose the Left Overs!

One of my New Years Resolutions for 2013 was to be less wasteful with food to help manage my grocery budget. I’m becoming a huge fan of throwing left overs from the fridge and pantry together in different combinations–and hoping it turns out edible. Tonight, I think I scored a home run with Chicken Chowder with Avacado–a take on Chicken and Rice which I based off a recipe from ClubFit. {Surprise} I of course found this awesome fitness site on Pinterest.

Earlier this week I grilled chicken on my George Foreman Grill to make Chicken Pot Pie Cupcakes (more to come on these–freakin’ DELISH). The left over chicken was sitting in the fridge along with tons of veggies I had bought for the week, without a real recipe I was planning on using them for. In my pantry I had a couple of cans of cream of mushroom from the time I accidentally bought them instead of cream of chicken I really needed [and had to had back to the store to get…] The only thing I didn’t have in the pantry was a box of wild rice, so I stopped at the grocery store on my way home for that.

First step was to prepare the rice according to the package. Then I chopped up all the veggies I could find that I thought would go together. I used mushrooms, carrots, celery, onions, corn, and a tiny bit of peas and green beans that had been in a pack of frozen mixed veggies. I sauteed those and set them aside.


Next, I put the cooked chicken breast in the pan with some chopped garlic just to brown the sides and get it nice and hot. I squeezed some lemon juice in for flavor and added a bunch of fresh cracked pepper. Then I tossed in a big handful of spinach. {Side note: I love how you can put spinach in just about anything and even though it’s great for you, you don’t notice it once it’s all cooked in!}


Once the rice was cooked, I added a can of cream of mushroom soup and a cup of skim milk to make a soup-like mixture. I heated that through, and then mixed everything together.


That was it! I scooped it into bowls and topped with avacado and cilantro. It turned out awesome! I can’t wait to have the left over left overs in their new combination!


Chicken Chowder with Avacado

2 cooked chicken breasts, cut in strips

1 package wild and long grain rice (I used Rice A Roni brand)

1 can cream of mushroom soup

1 cup skim milk

1 tsp minced garlic

1 tablespoon lemon juice

1 bag frozen vegetables (any variety) or mixture of fresh vegetables

1 handful fresh spinach

1 avacado


Salt and pepper to taste

Prepare rice according to the package. While the rice is cooking, prepare vegetables and cut chicken breast. If using frozen veggies, cook according to the package. If using fresh veggies, saute in a pan and set aside. In a new saute pan, heat up chicken with garlic and lemon juice, and season with pepper. Add in spinach and saute.

Once the rice is cooked, add cream of mushroom soup and milk to make a creamy sauce. Mix together and heat through. Add chicken and vegetables and stir.

Serve in a bowl and top with avacado and cilantro.


I have to say I’ve been a Pinterest-inspired cooking maniac lately, and have more planned for later this week. Stay tuned for more of my favorites!

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