My latest find is Real Simple magazine has great recipes in the back and a shoppinglist page that you can tear out and bring to the market with you--I haven't made anything from them that hasn't been great.
This one called
Chicken Curry in a Hurry
my son 17mos, daughter 3yrs, and my husband (a professional chef)all love- I have done it with chicken breast (cut up in chuncks, and sauted)but i'm sure the rotisserie is great and faster.
1 1/2 tablespoons olive oil
1 small yellow onion, thinly sliced
2 teaspoons curry powder
1/2 cup plain yogurt (whole milk with cream on top if available)
3/4 cup heavy cream
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 14.5-ounce can diced tomatoes, drained
1 rotisserie chicken
2 cups cooked white rice or enriched pasta
1/4 cup fresh cilantro leaves, roughly chopped
Heat the oil in a large skillet over medium-low heat. Add the onion and cook, stirring occasionally, for 7 minutes. Sprinkle with the curry powder and cook, stirring, for 1 minute. Add the yogurt and cream and simmer gently for 3 minutes. Stir in the salt, pepper, and tomatoes (if using). Remove from heat.
Slice or shred the chicken, discarding the skin and bones. Divide the rice (if using) and chicken among individual bowls, spoon the sauce over the top, and sprinkle with the cilantro.
Yield: Makes 4 to 8 servings
NUTRITION PER SERVING
CALORIES 180(60% from fat); FAT 12g (sat 6g); SUGAR 1g; PROTEIN 2g; CHOLESTEROL 33mg; SODIUM 136mg; FIBER 0g; CARBOHYDRATE 16g
Kate Merker
Another thing that I do is I buy a big economy pack of chicken breast and I wash and cut it all up then I portion it into freezer bags, poor Kraft balsamic vinegrette over it and put the bags in the freezer to defrost and cook up whenever I need- the dressing is a really good marinade.
Same with meatloaf- i always make two and freeze one in case of emergency:)
hope this was helpful!--S.