The Leftover Gal, I mean, Chick.

Chicken with lemon, stuffing, sweet & gold potatoes, carrots, small boiling onion, topped with a parsley/caper salsa verde and baked lemon garnish.

I always try to think about how to turn one meal into two.. not just because I'm economical (cheap) but really it just takes a load off having to come up with clever meals every night.
I will be feeding 4 mouths (one being a one year old for the next month so I really want to up my creative cooking game.

Night one:   Whole cooked chicken with assorted veg.     I cut up a sweet potato and some other regular potatoes I have in stock, plenty of carrots, a roughly chopped onion, tomato, (and I like to throw in the small white boiling tomatoes because it looks nice on the plate).    I season my chicken in an olive oil rub that has all the spices in my cupboard.. salts and peppers,  herbs, turmeric, mustard, ... lots of fresh minced garlic and then also some fresh parsley or whatever I have.  Rosemary,etc...
Bake at 425 degrees for about 1.5hours (depending on size, I was cooking a chicky that was just under 5lbs I think...) ..you want the inside breast/thighs to hit 165 degrees.   Plated as above picture.  The sauce on top was a Salsa Verde which I elaborate on in a previous post A Tale of Two Verdes

Before and After... because, why not.

Night Two:   The Aussie's would call this 'bubble and squeak'  ..its when you just stir up a chopped up leftover!   ... I added a little red wine vinaigrette salad with some garlic bread.

..there was still enough leftover for lunch too!