The beauty of making slow-cooked chicken is that it’s an excellent source of protein, it can be frozen and kept for weeks, and it can be applied to a number of recipes. Eat it whole as part of a meal, shred it for use as a topping for salad, make tacos, or toss it into a chicken salad. The possibilities are endless.

It’s perhaps our most controversial suggestion, but hear us out. A batch of shakshuka red sauce can be used for the traditional dish and also be saved for use on pasta. It’ll be spicier than your nonna’s spaghetti, but after days of being cooped up at home, we bet the extra kick will be appreciated.

Lastly, a tried and true stew. They go the distance on their own. Easy to freeze, easy to reheat, and comforting to eat, this is a dish that’ll last you a while and be tasty. You’re encouraged to play with spices, add in leafy greens to wilt for extra texture, or add to a grain bowl for a more substantial meal.

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