Healthy-eating advocate and cooking instructor April Hamilton presents a plate of Asian chicken lettuce cups and alphabet soup, both made from chicken left over from her family's Sunday supper.

The meat from a simple roasted chicken provides for three healthy meals: roasted chicken, soup and Asian chicken/lettuce cups.

Hamilton scoops a filling of shredded chicken, brown rice, carrots, green onions and basil into fresh lettuce leaves to make Asian lettuce cups.

The leftover chicken carcass and vegetable peelings, both often thrown away by most cooks, onions, carrots and celery meld into a rich stock when cooked slowly.

Chicken stock made from chicken bones and vegetables simmers with pasta, vegetables and chick peas into a flavorful, nutritious soup.

Hamilton smashes a can on a head of garlic to loosen the cloves for easy peeling and separation. She uses fresh garlic in soup and lettuce cups.

Green onions add zing to the Asian chicken filling for lettuce cups.