<p>This was dinner tonight: buy a cooked rotisserie chicken and grape tomatoes, boil pasta in microwave (big bowl, cover pasta completely with water, 5-10 mins. depending on quantity and power of microwave), drain cooked pasta, add small quantity of prepared pesto (I made my own in a food processor attachment to my immersion blender [Amazon.com:</a> KitchenAid KHB300OB Hand Blender, Onyx Black: Kitchen & Dining](<a href=“http://www.amazon.com/KitchenAid-KHB300OB-Hand-Blender-Black/dp/B00008GSAC/ref=pd_sim_k_5]Amazon.com:”>http://www.amazon.com/KitchenAid-KHB300OB-Hand-Blender-Black/dp/B00008GSAC/ref=pd_sim_k_5) out of a handful of basil (grown on my deck from plants I paid a quarter each for at a local farmstand), a garlic clove, 2 tablespoons olive oil, 2 tablespoons parmesan cheese, chicken broth 'til right consistency. There are lots of prepared pestos that are decent, but higher in fat content.) Toss pasta and pesto, pull desired amount of breast meat from chicken and slice tomatoes in halves, mix and eat. Portion out the rest of the chicken into freezer bags (or sandwich bags if you’ll be using it in the next week or so) and freeze (or refrigerate for up to four days). Use remaining chicken in tacos, quesadillas, soups, casseroles, sandwiches, salads. The chicken cost me $5.49; pasta, tortillas and bread are pretty cheap.</p>