How a chef turns Costco's $5 rotisserie chicken into a week of easy meals at home

I'm still on the baked-feta-pasta trend from a few years ago.

I prefer using a block of Lifeway Farmer soft cheese instead of feta because it's got a milder flavor and softer texture. It also gets even meltier and creamier in the oven.

I cook the cheese in a 400-degree Fahrenheit oven in a small baking dish with fresh cherry tomatoes or whole canned tomatoes.

The tomatoes burst and become sweet and saucy. When the cheese is just turning golden on top, I toss in cooked pasta and my diced or shredded rotisserie chicken.

There's nothing like a build-you-own-bowl dinner for a low-lift meal that makes everyone happy.

First, I'll make a batch of rice or another grain. If I'm short on time, I'll heat a packet of Somos Mexican street-corn rice in the microwave.

Then, I toss diced rotisserie chicken in salsa to dress it up and lay out assorted toppings. Everyone can add their own beans, guacamole, cheese, veggies, and cilantro for a Chipotle-style burrito-bowl experience right at home.

The white meat from the Costco rotisserie chicken breast is easy to chop into cubes for a classic creamy chicken salad.

I toss the meat with mayo or plain Greek yogurt and add any salty or crunchy bits I have in the fridge, such as diced pickles or pepperoncini, celery, or bell peppers. I also like to add something sweet, like sliced grapes or chopped dried fruit.

For lunch, I serve the salad on toasted sandwich bread, crackers, or sturdy romaine-lettuce cups.

A quesadilla is one of my favorite three-ingredient lunches: tortilla, cheese, and hot sauce. Sometimes, I use bread instead of tortillas and make a grilled cheese.

When I have a rotisserie chicken on hand, I'll dice it up and add it as a filling for extra protein.

A loaded baked potato is super easy to make and it's cheap.

I stick a potato (or sweet potato) in a 400 F oven for 40 minutes to an hour until it's easy to pierce with a fork.

Then I slice it down the center, fluff up the insides, and season it with softened butter, salt, and pepper.

From there, I add my favorite toppings. Usually, I'll add diced rotisserie chicken, sour cream, hot sauce, and any herbs I have in the fridge.

If you're in a pinch, you can skip the oven and put the potato in the microwave for a few minutes — just be sure to pierce it all over with a fork beforehand.

At the end of the week, don't toss the chicken bones and skin — make broth.

Place the chicken carcass in a large pot with a halved onion, a few carrots, and celery stalks.

Cover everything with water and simmer for about four hours. Strain the bits out, and you have delicious broth to sip or turn into soup.