Chef and cookbook author Jason Goldstein is sharing several money-saving recipes to try in your own kitchen.
Goldstein, who runs the food and recipe blog Chop Happy and its related social media pages, joined "Good Morning America" on Saturday to share how to turn one whole rotisserie chicken into four family-sized meals, all for under $30.
Check out the full recipes below.
Ingredients (broth)
Chicken bones from rotisserie chicken
Vegetable scraps (onion ends, carrot peels, celery tops)
2 teaspoons salt
Bay leaf (optional)
Water (enough to cover)
Broth instructions
Place chicken bones and vegetable scraps into a large pot. Cover with water and add salt and bay leaf if using.
Bring to a boil, then reduce to a simmer for 2-3 hours or all day in the slow cooker.
Strain broth and discard solids. Set broth aside.
Ingredients (soup)
4 to 6 cups homemade chicken broth
1 yellow onion, diced
2 carrots, sliced
2 celery stalks, sliced
1/2 cup orzo pasta
1 to 1 1/2 cups shredded rotisserie chicken
Juice of 1 to 2 lemons
2 teaspoons salt
2 teaspoons black pepper
2 teaspoons garlic powder
2 teaspoons red pepper flakes
2 teaspoons dried thyme
Soup instructions
Bring homemade broth to a boil.
Add onion, carrots, and celery. Simmer for 10 minutes.
Add orzo and cook for 8 to 10 minutes until tender.
Stir in chicken, lemon juice, and seasonings.
Simmer for 2 to 3 minutes and serve.
Tips and hacks
- Make this soup first so you have homemade stock for pasta and other meals.
- The soup can be made in a slow cooker and cooked all day.
- Save veggie scraps in a freezer bag and make stock when full. Swap in any vegetables that are on sale.
Ingredients
1 cup shredded rotisserie chicken
1 cup canned black or pinto beans, drained and rinsed
3/4 to 1 cup shredded Mexican-blend or leftover cheese
1/2 cup salsa or canned green chiles
8 to 10 small tortillas
2 teaspoons garlic powder
2 teaspoons cumin
2 teaspoons onion powder
2 teaspoons salt
2 teaspoons black pepper
Instructions
Mix chicken, beans, cheese, salsa, and seasonings in a bowl.
Spoon filling onto tortillas and roll tightly. Place seam-side down in an air fryer basket.
Air fry at 375 F for 6 to 8 minutes, flipping once.
Serve with salsa or plain yogurt if desired.
Tips and hacks
- Use any leftover cheese to save money and use any beans you already have in the pantry.
- Bulk up with beans and salsa to save chicken for other meals.
- Use meat from wings and smaller chicken pieces.
- Freeze leftovers up to 6 months; reheat in an air fryer 3 to 4 minutes.
- Skip cheese and mix plain yogurt into filling if desired.
Ingredients
1 1/2 cups shredded rotisserie chicken
8 ounces spaghetti
1 pint cherry tomatoes, halved
1/2 yellow onion, diced
2 to 3 cloves garlic or 2 teaspoons garlic powder
Zest and juice of 1 lemon
3 to 3 1/2 cups homemade chicken stock
1/4 cup grated Parmesan cheese
2 teaspoons salt
2 teaspoons black pepper
2 teaspoons red pepper flakes
Instructions
Add spaghetti, tomatoes, onion, garlic, seasonings, lemon zest, and stock to a pot.
Bring to a boil, cover, and cook for 6 minutes. Uncover, stir, and cook two to three minutes more.
Stir in chicken and lemon juice. Remove from heat, add Parmesan, and serve.
Tips and hacks
- Use any pasta you have to save money and add leftover vegetables if available.
- Add chicken after pasta cooks so it does not overcook.
Ingredients
1 1/2 cups shredded rotisserie chicken
1 bag coleslaw mix
1/2 yellow onion, thinly sliced
1 celery stalk, thinly sliced
2 to 3 cloves garlic or 2 teaspoons garlic powder
2 tablespoons soy sauce or coconut aminos
2 teaspoons ginger
2 teaspoons black pepper
2 teaspoons red pepper flakes
Instructions
Add coleslaw mix, onion, celery, and garlic to a skillet with 2 to 3 tablespoons of water or stock.
Cook over medium heat for five to seven minutes until softened. Add chicken, soy sauce, ginger, and seasonings.
Cook for 3 to 5 minutes until heated through. Serve hot.
Tips and hacks
- Add any extra veggies you have on hand, and serve as is or over rice.
- Keeps 3 to 4 days in the fridge and reheats well. Freezes up to 3 months.
'GMA' kitchen picks
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