When their daddy was on a business trip, I just wanted something easy to make and good for lunch and dinner. A big pot of slow cooker chicken stock that I can cook overnight just pop up. Just so happen that we had some leftover rotisserie chicken breast and some fresh romaine lettuce and mushroom in the refrigerator, the meal was planned.
For dinner, instead of tofu shirataki, we had some whole wheat thin spaghetti as noodle and also par-boiled spinach as the vegetable.
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