Count the Ways: Rotisserie Chicken

Rotisserie Chicken Recipes

Our holiday break has ended. It was one for the books. We took a family trip to Disney World with the kids’ Nana and PawPaw, watched so many Christmas movies by the twinkling lights of the tree, took D to see The Grinch (his first movie in theaters), and in general, tried to cram as much holiday fun into the month as possible.

It’s the second week back at school for my little guy (preschool) and the hubby (professor). Things are off to a great start. D loves his teachers and was so excited to see his school friends again…and slide down the playground slide as many times as humanly possible each day. I recently read the Magic Art of Tidying Up and am in full-on purge, declutter and organize mode. I’ve been trying to take on one organization project a day, be it a single drawer or the whole pantry. As long as we’re moving forward and making progress, I’m happy and calling it a win.

Everything is back in motion and the family is trying to settle into this semester’s routine. It’s now just me and baby girl at home during the days again. She’s one and a half now, and at some point, I know that I will need to stop calling her my baby, but I’m going to hold out as long as I can. I am loving the chance to have some sweet one on one time with her again, but I can already tell that it’s going to be challenging to juggle mommy duties, my part-time remote job, Moore Cookin, and keeping the house in order. Going to take things one day at a time, while stepping up my meal planning and home organization game stat.

One of my best not-so-secret tricks for simplifying weeknight dinners that I plan to take advantage of is to utilize the Costco rotisserie chicken to the fullest. Really, any grocery store rotisserie chicken will do the job, but Costco’s $5 rotisserie chicken just can’t be beat for the price.

Here are just a few ways that we like to use rotisserie chicken:

Lunch/Lighter Meals

  • Lettuce Wraps
  • Greek or Chicken Caesar Pita Wraps
  • Ciabatta Sandwiches
  • Chicken Pesto Panini
  • Quesadillas

Enchiladas & Tex Mex

Rice Bowls

  • Chicken Fried Rice or Stir-Fry
  • Chicken Burrito Bowls
  • Chicken, Broccoli & Cheese Rice Casserole


  • Chicken Alfredo Pasta
  • Roasted Red Pepper Pasta with Chicken
  • Risotto


  • Chicken Tortilla Soup
  • Lemon Chicken Orzo Soup
  • Chicken Noodle Soup

With endless possibilities, I’m sure that I’ll be coming back to update this list, so be sure to check back! And let me know in the comments what your favorite recipes using rotisserie chicken are.

Strawberry Banana Bread

Strawberry Banana Bread

As summer comes to a close it’s time to take advantage of the last of those Summer berries. Many of our local grocery stores have had strawberries and blueberries on sale for the last few weeks, so we’re stocking up! Both of our kids go through blueberries like their lives depend on it (I promise we feed them!), and strawberries with a few chocolate chips have been a favorite after-dinner treat this Summer.

We’re big fans of using up those extra ripe bananas by making banana bread, but with all the extra berries on hand, we decided to try a fun twist on the classic banana bread. This strawberry banana bread was easy to throw together and really took our banana bread to the next level. You have to try it!

I think I’ll go buy more strawberries so we can make a few more batches before the pumpkin spice season is officially upon us.


  • 1 stick butter (or 1/2 cup), softened
  • 1 cup granulated sugar
  • 2 large eggs, beaten
  • 3 ripe bananas, mashed
  • 1½ cups fresh strawberries chopped
    • mix with a spoonful of flour to prevent the strawberries from sinking to the bottom of the loaf
  • 2 cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Strawberry Banana Bread Recipe


  1. Preheat oven to 375F degrees.
  2. Lightly coat two loaf pans with nonstick cooking spray.
  3. In a large bowl, (I use my stand mixer), cream butter and sugar together until light and fluffy.
  4. Add beaten eggs to sugar mixture and mix until incorporated.
  5. Add mashed bananas to the mixture and stir to combine.
  6. In a separate bowl, mix flour, baking soda, and salt.
  7. Slowly add dry ingredients to wet mixture and stir until flour is just combined. Be careful not to overmix.
  8. Pour batter into prepared loaf pans and bake at 375 F for 15 minutes.
  9. Lower oven temp to 350 F and bake for an additional 25-30 minutes until slightly golden and cooked through.
  10. Let stand and cool before removing from pans.

Recipe from Recipe Critic

Coconut Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate & Coconut Cookies

It’s been a few months since we’ve made a batch of homemade cookies. Maybe since Christmas? Craziness. That has to be a record for us. I live in a house with a bunch of sweet tooths (sweet teeth?), but I tend to crave more savory or salty foods myself. Out of nowhere last week, I decided that we just had to make some cookies. I wanted to make chocolate chip cookies (my son’s favorite), but I was craving warm summers…and coconut. A quick look through a few Pinterest recipes and I settled on an oatmeal chocolate chip cookie recipe, and I decided to throw in a little coconut for me.

These were SO good! They were the perfect consistency and had all of us going back for more. Warning: these bad boys are dangerous. I had originally justified making such a large batch by planning to take a few to each of our neighbors, but they somehow disappeared before I had the chance. I wonder how that happened…


  • 1 cup butter, room temp
  • 1 cup brown sugar
  • 1 cup sugar
  • 2 large eggs, room temp (if possible)
  • 2 tbsp milk
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 1/2 cups rolled oats (not instant)
  • 1 1/2 – 2 cups chocolate chips
  • 1/3 cup coconut chips or unsweetened shredded coconut


  1. Preheat oven to 350F.  Prepare a baking sheet with a nonstick mat (I use a Silpat) or parchment paper.
  2. Mix together the butter and the sugars until mixture is creamy and well blended.
  3. Beat in the eggs one at a time.
  4. Add the milk and the vanilla extract and continue to mix.
  5. In a separate bowl, combine the dry ingredients (flour, baking soda, baking powder, and salt). With the mixer on low speed, mix in the dry ingredients about half a cup at a time until just incorporated.
  6. Stir in the oats, chocolate chips, and coconut by hand.
  7. Drop 1-inch balls of dough onto the cookie sheet, placing about 1 1/2 inches apart so they have room to spread.
  8. Refrigerate dough for 30 minutes.
  9. Bake at 350F for 10-12 minutes, until golden brown at the edges. The center will look uncooked but will continue to bake as they cool.
  10. Let cool on a baking sheet for about 5 minutes before transferring to a wire rack to finish.


Recipe Adapted from Baking Bites