Studies have shown a great many home refrigerators' temperature are way off. Too warm. I wonder if that's not a large part of it, plus the coating mix. I don't really love chicken but I do roast one about every 6 weeks, primarily for stock, and I don't find that it tastes much different the next day or two. But I also don't like white meat, so that often goes into a chicken curry salad or something. But I have to say that even when I was on Dr. Pat's diet for a while, I broiled the chicken breasts for four days at a time, and they were just about the same on day four as on day 1, even if I got lazy and micro-ed them. My fridge is stuck at 34º, so maybe that helps, and I store in glasslock. I do usually buy Murray's chicken, for whatever that's worth.

I've lived in Taiwan, Hong Kong and South Korea. Fried rice in those places don't any sauce - oyster, fish or soy sauce. Most of the time there is pork and onion. Cook your rice al dente, and spread it out on a cookie sheet to cool and dry a bit. Day-old rice is great. Get a wok with vegetable or peanut oil screaming hot, add minced onion until translucent, add chopped leftover pork or Chinese pork sausage (my fave for fried rice is cha-siu style pork), add the rice and stir, stir, stir until all is mixed and hot. The amount of soy sauce is up to your taste -- or skip it and add at the table. If you skip it, add salt to the wok ingredients. Add black pepper. I like it fried until just about to get crisp. I also like chopped scrambled egg in mine. Add any vegetables you would like. Leftovers are great for this. Koreans and Japanese have a fusion dish called "Om-rice" short for omelette rice. Spread beaten egg in a large skillet as if you were making a plain omelet. When cooked, slide it out in one round piece on a plate. Put one portion of fried rice in the middle of the egg and roll the egg around the rice until covered (put the edges on the bottom so what you see is just the omelette part). Served with ketchup! They also put ketchup on French toast! Your mileage may vary!

I make several of the things listed here, but I also make the following: Chicken & black bean burritos: Preheat oven to 350°. Mix together: - 1 c. cooked chicken, pulled apart - 1 can black beans, drained - 1 c. sweet corn (I use frozen) - canned salsa to moisten everything - about 1/2 t. cumin and 1 t. chili powder Lay out six flour tortillas, and split the chicken/bean mixture equally among them, laying it in a stripe down the middle of each tortilla. Sprinkle shredded cheese on top of the chicken/bean mixture, then roll up and put side-by-side on a cookie sheet. Spread some more salsa and shredded cheese on the tops of the burritos, then bake for about 30 minutes, until hot. My other use for cooked chicken is stir-fry: Cut up about 1 cup chicken in cubes or smallish pieces. Then cut up whatever vegetables you have on hand, raw or cooked, into approximately even-sized pieces. I always use an onion to start, and will often use carrot, celery, broccoli, sweet red peppers, zucchini, whatever. Heat a wok or big frypan over high heat, and add about 2 T. oil. While this is heating, mix up a simple sauce of about 1/2 c. cold water, 1 heaping T. cornstarch, and some ground ginger and soy sauce. I mix it in a Tupperware container with a tight-fitting top so I can shake the mixture. Now, when the oil is hot, start adding vegetables. Start with the onions, cook until soft but not done, then begin adding other vegetables. Add the ones that need to cook longer first, and the ones that don't take long later. Add the chicken near the end, as you just have to heat it. Keep everything moving, using a spoon or spatula. When everything is cooked, turn down the heat to medium-low and add the sauce mixture. Cook for a minute or two, until it's hot and thickened. Serve over rice.

Ellen, I've seen some sandwich wraps that use collards, but haven't tried that. A light steaming makes them easily "wrappable" for rolls, though, so I don't see any reason why that wouldn't work. I've got a row of them in the garden that I still need to deal with, so maybe I'll find time to give that a try. Madonna, I had the same problem when it was just me, I'd often default to an egg or a bowl of Raisin Bran instead of planning ahead. That doesn't suit Elery at all, he wants something more like an actual meal, LOL, so on busy days it's good to have a jar of something on the shelf, ready to open, heat and eat. I was pleased with this, it turned out better than I expected, just be careful to keep it more "soupy" or there's nothing for the rice to soak up. PM, I grew some Napa this year for the first time, and it did well but I found that the cabbage loopers just LOVE the stuff, even if the deer pass it up in favor of the conventional cabbage. Somehow, no matter what I plant, some creature wants to eat it before I can! Annie