DescriptionFull description
Cook it once and eat it three ways? Yes! This hands-on class will help guide weekly meal planning to utilize that once-cooked bird into many dishes to last throughout the week. You'll learn to elevate the original flavor, combine and add new ingredients for new leftovers and how to take the pressure off creating meals in a tasty snap. Please note: ingredients will be gluten-free but the kitchen environment and tools have had contact with gluten.
Menu: Spicy Roasted Chicken and Bibb Lettuce Wraps; Braised Chicken Florentine and Creamy Polenta; Green Chile Chicken Stew.
