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On today's menu, we had drunken bbq chicken breasts, corn bread and celery stuffing, organic greens with a light raspberry vinaigerette, and chocolate ice cream for dessert. I love this time of year, gearing toward the holiday cooking.

We started out with two whole chickens, which we roasted. We used the breasts and made a delicous bbq sauce with a shot of high end liqour to enchance the flavors of the sauce. Baked the chicken and sauce together, and voila, drunken chicken.

With the left over chicken we made broth with scallions, salt, and pepper.

Made a pan of corn bread with a generous amount of honey, took half of the pan and set it aside, took the corn bread and made corn bread stuffing with herbs, onions, celery, and chicken broth.

Set the chicken and broth to cool.

Tomorrow, it shall become chicken salad and the broth will be a key ingredient in risotto or soup. With cutting back on expenses, nutrition should not be something that gets put on the back burner. We recommend planning your meals to make two if not three things out of. Rethink left overs.

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