Schloppy Joe, Schlop, Schlop, Schloppy Joe

We needed some comfort food on this cold and dreary night, so I decided on a healthier version of a school cafeteria favorite - Sloppy Joes.

Sloppy Joes
1 carrot, finely diced
1 celery stalk, finely diced
1/2 medium sweet onion, diced
1/2 medium red bell pepper, diced
1 lb ground turkey
1 chipotle, diced and 1 tsp adobo sauce
1/2 tsp ground cumin
salt to taste
1 - 8 oz can tomato sauce
4 Tbsp smokey barbeque sauce

Coat a cast iron skillet with cooking spray over medium heat. When pan is hot, add carrot and celery, saute for 2 minutes. Add onion and bell pepper and saute 4 minutes longer. Add ground turkey and cook, stirring to crumble meat, until browned. Add chipotle and adobo sauce, cook an additional 2 minutes. Add spices and sauces, cook until sauce reduces, about 15 minutes.

Serve on a bun with cole slaw on the side.

Curried Chicken Salad

This is a super easy way to make chicken salad with a little kick. I start with a pre-cooked rotisserie chicken, which cuts down on prep time. I also think the rotisserie chicken is moister and has more flavor than the chicken breasts I used to use. This recipe, as listed, doesn't call for the whole chicken, so you will have plenty left for other dishes.

Curried Chicken Salad
1/2 C mayonnaise
1 tsp curry powder
2 tsp water
1 C shredded chicken store bought, pre-cooked, rotisserie chicken
1 small Pink Lady apple, diced (skin on or off according to your preference)
1/3 C diced celery
1/3 C dried cranberries
Freshly ground salt & black pepper, to taste

Stir together mayonnaise, curry powder, and water in a medium sized bowl. Add chicken, apple, celery, and cranberries. Mix to combine. Season with salt and pepper.

*Recipe adapted from Cooking Light

Herb Grilled Chicken

Have I mentioned that Stonewall Kitchen, Harvest, Celebrating the Bounty of the Seasons, cookbook is one of my absolute favorite places to find recipes? If not, I apologize for holding out on you! Everything, and I mean everything, I've made from this cookbook has been absolutely fabulous. I love that the cookbook takes into account seasonal items and combines them in the most delicious ways. I also appreciate that most of the ingredients are items I usually have on hand or can easily get from my own garden or local farmer's market. The chicken recipe I've listed below and the corn fritters I've posted here are two of the recipes I've made and truly enjoyed. I also highly recommend the Pancetta-Wrapped Scallops on Creamy Basil Risotto, Pumpkin Soup with Fried Sage Leaves, Swiss Chard Tart with Potato Crust, Parmesan Potato Gratin, Flourless Chocolate Cake with Orange Chocolate Ganache, and the Peach and Mango Muffins - seriously, there isn't a recipe I haven't liked from this book!

Grilled Marinated Chicken with Herbs
One 3 1/2 lb chicken, cut into 8 pieces (or substitute chicken breasts)
1/2 C dry white wine
3 garlic cloves, finely chopped
1 1/2 Tbsp soy sauce
1 Tbsp chopped fresh thyme
1 Tbsp chopped fresh basil
Dash of Tabasco, or other hot pepper sauce (I use Cholula)

Put the chicken in a plastic bag or bowl and add the wine, garlic, soay sauce, thyme, basil and hot pepper sauce. Coat the pieces well on all sides. Cover and refrigerate for at least 2 hours.

Preheat charcoal or gas grill until red-hot, about 350° to 400°F. Remove the chicken from the marinade and pour the marinade into a small saucepan. Boil for 2 minutes.


Place chicken pieces on the hot grill, cover, and cook for 8 minutes. Brush with the cooked marinade. Gently flip the chicken over and cook for another 10-15 minutes or until the juices run clear, and not pink, when pierced with a small, sharp knife. The cooking time will depend on the heat of the grill. Continue basting the chicken every five minutes. The chicken can also be broiled. Place the chicken on the broiler pan or oven proof skilet and broil on high for about 8 minutes on each side, brushing with marinade once or twice. Remove and serve hot or at room temperature.


Serve with Cilantro-Cashew Pesto.


2/3 C fresh cilantro
1/2 C salted cashews
1 small clove garlic
1/2 C olive oil
Freshly ground black pepper to taste


in a food processor, puree cilantro, cashews, and garlic. Slowly add the oil and blend until almost smooth. Season with pepper. Cover and refrigerate until ready to use. The pesto will keep for at least a day or two. Serve at room temperature.

Goat Cheese and Spinach Stuffed Chicken Breasts

Goat Cheese and Spinach Stuffed Chicken Breasts

2 skinless chicken breasts
4 oz. goat cheese
1 cup spinach (thawed frozen spinach is fine)
1/2 tsp salt
1/2 tsp pepper
1 Tbsp olive oil
1 14-oz can artichoke hearts, quartered
5 sundried tomatoes, chopped
1 large roasted red pepper, chopped
1 Tbsp French white wine vinegar
1/2 C chicken broth

Preheat oven 400 degrees.

Butterfly chicken. Combine cheese with chopped spinach and divide the mixture between the 2 chicken breasts. Season with salt/pepper. Fold each breast tight and secure with toothpicks.

Heat olive oil in a skillet and brown breasts evenly for 5 mins on each side. Add the artichokes, red pepper, sun dried tomatoes, and vinegar; cook for 2 mins. Add the chicken broth. Transfer the chicken mixture to a glass baking dish and cover tightly with foil. Bake for 12 minutes.

Thai Chicken Stir-Fry Salad

This has been a week of sampling from various cookbooks. The recipe below is adapted from the Marshall Field's cookbook. I had to make some changes based on the ingredients I had on-hand, but the outcome was just as good as the original. This salad is good served either warm or cold.

Thai Sauce
1/2 C sugar
3 tsp sesame seeds
1 C reduced sodium soy sauce
2 tsp sesame seed oil
3 Tbsp minced garlic
2 Tbsp Thai garlic chili sauce
1 C thinly sliced green onion

Combine sugar, sesame seeds, soy, sesame oil, garlic, and chili sauce in a small saucepan and bring to a boil over high heat. Remove from heat and immediately stir in green onion. Can refridgerate for up to 5 days.

Thai Peanut Dressing
1 Tbsp chopped cilantro
3 Tbsp peanut butter
1/4 C rice wine vinegar
1/4 C vegetable oil

Combine 1/4 C of the sauce cilantro, peanut butter, and vinegar in a bowl. Whisk until combined. Whisking constantly, add oil. Slowly make an emulsion.

Stir Fry
3/4 C broccoli florets
1/4 C vegetable oil
4 boneless skinless chicken breasts, cut into 1/4 inch strips
3/4 C asparagus, cut into 2 inch lengths
3/4 C julienned carrots
1/2 C julienned red bell pepper (I used yellow)
3 C cooked brown rice
Salt and pepper to taste

Bring small saucepan of water to a boil. Submerge the broccoli in the boiling water for 1 minute, until it turns bright green. Drain the broccoli and place in ice water.

Heat wok and add oil. When the oil is hot, add the chicken and cook for 5 minutes, until almost done. Add the broccoli, asparagus, carrots, and bell pepper, and cook 3-4 minutes until chicken is cooked through. Add the rice and 1/2 cup of the Thai sauce and stir until thoroughly heated. Season with salt and pepper.

Serve with dressing drizzled over the top and garnish with green onion.

Indian Chicken Curry

From

The Williams-Sonoma Cookbook: The Essential Recipe Collection For Today's Home Cook
Ingredients:
2 tsp coriander seeds
2 tsp cumin seeds
1 tsp ground tumeric
Salt & freshly ground black pepper
1/8 tsp cayenne pepper
2 Tbsp canola oil
1 lb boneless, skinless chicken thighs
1/4 C unsalted cashews
1 lg yellow onion
2 small tomatoes
2 Tbsp clarified butter or canola oil
3 cloves garlic, minced
1 Tbsp minced fresh ginger
1 tsp seeded and minced green jalapeno chile
2 bay leaves
2 star anise
1/2 C coconut milk
1 Tbsp fresh lemon juice
1 Tbsp chopped fresh cilantro

Directions:

Toast and grind the coriander and cumin seeds. In a bowl, stir together the toasted seeds, turmeric, 1/2 tsp salt, 1/2 tsp black pepper, the cayenne pepper, and oil until well mixed.

Cut the chicken into 1-inch cubes. Add to the bowl with the spice paste and stir to coat evenly. Cover and refrigerate for at least 1 hour or up to overnight.

Toast the cashews and then chop coarsley. Set aside.

Thinly slice the onion. Cut the tomatoes in half crosswise and remove the seeds, then chop the flesh. In a saute pan over high heat, heat the clarified butter or canola oil. Add the onion and saute until it begins to soften, 3-4 minutes. Add the garlic, ginger, chile, bay leaves, and star anise and continue to saute until the onion is light golden brown, 5-7 minutes. Add the chicken and saute just until the meat turns opaque, about 5 minutes. Add the tomatoes and cook, stirring occasionally, until they soften, about 2 minutes.

Stir in the coconut milk and 1/2 tsp salt and bring to gentle boil. Reduce the heat to low, cover, and simmer until chicken is tender, about 20 minutes. Stir in lemon juice and simmer for 5 minutes longer.

Transfer to a warmed bowl, garnish with the cashews and cilantro, and serve at once.

Serving tip: Offer basmati rice to accompany the chicken and its curry sauce.

Jambalaya

Ingredients:

2 Tbsp olive oil
1 medium red onion, chopped or 4 green onions, chopped
1 each medium green and orange bell pepper, chopped
1/2 C diced celery, greens included
2 small garlic cloves, chopped
1 can (14 1/2 oz) fire roasted diced tomatoes, undrained
3 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
3/4 cup rice
3 cups chicken stock
1 package (12 ounces) andouille sausage, cut into 1/4-inch slices
1 lb boneless skinless chicken thighs (or breasts) cubed, seasoned (see below)

Directions:

Season Chicken:

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Mix above ingredients together in a bowl and combine with chicken. Work in seasoning well.

Jambalaya Directions:

In a large deep cast iron skillet heat oil over high heat. Add onion, pepper and celery, cook 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauce.

Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and additional chicken seasoning.

Creamy Chicken and Wild Rice Soup

We've had a cold snap recently, like most of the country, so I have been in the mood for some comfort food. I've never made chicken and rice soup, but it sounded like it would hit the spot. I consulted a few recipes, took what I liked from each, left what I didn't, and came up with the recipe below. I was very pleased with the results (see the notes below if you prefer a thinner soup). Serve with Mom's Beer Bread - delish!

Ingredients:

4 C chicken broth (I used turkey stock I made & kept in the freezer after Thanksgiving)
1 C water
3 boneless chicken breast halves
1 (4.5 oz) pkg Uncle Ben's Long Grain and Wild Rice Original with seasoning packet
1 medium carrot, chopped
1 stalk celery, chopped
1/2 medium onion, diced
2 small cloves garlic, minced
1/2 tsp salt
1/2 tsp pepper
1/2 C all-purpose flour
5 Tbsp butter
2 C 2% milk


In a large pot over medium heat, bring broth to a boil. Add chicken and reduce to a simmer. Cook until chicken is no longer pink in the center, about 15 minutes. Remove chicken from broth, reserve broth, and shred the chicken into bite sized pieces.

Return the chicken to the broth and add water. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.

In a small bowl, combine salt, pepper and flour.

In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet and veggies until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in milk, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.

Stir milk mixture into broth and rice. Cook over medium heat until heated through, 10to 15 minutes.

*The soup was very thick, almost like porridge. If you like a thinner soup add more water or stock. You could also substitute lower fat milk to make it lighter and to create a thinner base.

Chicken Tortilla Soup

The weather turned cool here this weekend, so I'm on a soup kick again. I was going to make a nice pot of chili, but based on the ingredients I had on-hand I decided tortilla soup would be a better option. So, I pulled out the old google machine and stumbled upon a version of the recipe below. Of course, I made some adjustments based on my taste preferences and the items I had available. The results were yum-o!

Soup Ingredients
2 Tbsp vegetable oil
1 med. onion, chopped
2 cloves garlic, sliced
2 chipotles in adobo sauce, minced
1 Tbsp chili powder
2 tsp kosher salt
6 C chicken broth, low-sodium canned
1 C corn kernels, fresh or frozen and thawed
1 C black beans
1 ripe tomato, chopped
1 med. green pepper, chopped
3 C shredded cooked chicken
1 C cilantro leaves
1/4 C freshly squeezed lime juice

Chicken Ingredients
3 chicken breast halves
Cooking spray
1 tsp cumin
1 tsp chili powder
1/2 tsp garlic salt
2 Tbsp adobo sauce from chipotle peppers

Directions

Preheat oven to 375. Spray 9x9 glass baking dish with cooking spray. Season chicken breasts with cumin, chili powder, garlic salt and adobo sauce. Bake for 20-25 minutes, until no longer pink in the middle. Remove from oven and cool slightly. Shred chicken into bite sized pieces.

Next, heat the oil in a medium saucepan over medium heat. Add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 5 minutes. Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. Add the corn, black beans, and green pepper and cook for 5 minutes more.

Pull the saucepan from the heat and stir in the tomato, chicken, cilantro, and lime juice. Stir to combine.

Serve with crushed tortilla chips, sour cream, and/or shredded chihuanhua cheese. Garnish with fresh sliced avocado or a lime wedge.

Asian Inspired Barbeque

It seems that Fall is quickly approaching so I decided it would be un-American not to take on last stab at the summer barbeque, but sadly I wasn't in the mood for traditional barbequed foods. So, I whipped out the handy google machine and found this recipe for Asian Barbeque Chicken. I modified it slightly, substituting ginger for the recommended curry powder and using chicken breasts instead of thighs, but wow was it moist and flavorful!

As an aside, does anyone know why barbeque is sometimes spelled barbecue? I recently visited Texas and even noticed the variabilty there. I prefer the q, myself.

Asian Barbeque Chicken
Adapted from Cooking Light

1/4 C packed brown sugar
1/4 C low-sodium soy sauce
1 Tbsp fresh lime juice
1/2 tsp crushed red pepper
1/2 tsp ginger powder
3 garlic cloves, minced
3 boneless, skinless chicken breasts
Lime wedges (optional)
Cooking spray

Combine first 6 ingredients in a large zip-top plastic bag; add chicken. Seal and marinate in refrigerator 4 hours, turning occasionally.

Prepare grill.

Remove chicken from bag, reserving marinade. Place marinade in a small saucepan. Bring to a boil; cook 1 minute.

Place chicken on grill rack coated with cooking spray; grill 20 minutes or until done, turning and basting frequently with the marinade. Garnish with lime wedges, if desired.

Stuffed Chicken Breast with Mediterranean Tomato Sauce

I just made this last night for dinner and it was delicious! The quinoa was so good on its own you could easily have it as a side dish, but using it as a stuffing made this dish an almost complete meal. Serve it with some sauted veggies or a salad and you're all set.

Mediterranean Tomato Sauce

2 Tbsp olive oil
3 Tbsp chopped leeks
3 Tbsp chopped garlic
2 lbs tomatoes, coarsely chopped or a 28-ounce can Italian plum tomatoes
1/2 tsp dried red pepper flakes

1/2 tsp cumin
ground sea salt

Heat the olive oil in a medium saucepan. Add the leeks and garlic and sauté about 2 to 3 minutes. Add the tomatoes and seasonings including salt. Simmer for about 15 minutes or until thickened. Cool for about 5 minutes. Purée in a blender until smooth.

Stuffed Chicken Breasts

1/2 C quinoa
2 Tbsp olive oil
ground sea salt
1 C water
2 Tbsp minced leeks
1 Tbsp minced garlic
1/2 pound eggplant, cut into 1/4 -inch cubes
1 small red pepper, seeded, cored, roasted and diced
1/2 tsp ground cumin
2 oz goat cheese, cut into 1/4-inch cubes
freshly ground black pepper
4 -8-oz boneless, skinless chicken breasts

Bring 1 cup of salted water to a boil. Add the quinoa, bring back to a boil, and remove from the heat. Cover and steep for 5 minutes or until water has been absorbed. Uncover, fluff with a fork to separate the grains.

Heat 1 Tbsp of the olive oil in a medium sauté pan, add the leek and garlic and sauté for about 1 minute. Add the eggplant and cook, stirring, for about 5 minutes or until soft. Add the red pepper and cumin and sauté for about 1 more minute. Remove from the heat, mix with the couscous, cilantro and goat cheese. Taste and adjust the seasoning.

Preheat the oven to 375º F.

Divide the stuffing into 4 portions. Cut a pocket in the side of each chicken breast, the whole length of the chicken breast, and stuff it with about half of each portion of stuffing. Brush the breast with the remaining oil and season to taste with salt and pepper.

Roast the chicken breast for 25 to 35 minutes or until cooked through and nicely browned. Remove from the oven, cover with aluminum foil to keep warm and let rest for 2 to 3 minutes before serving.

Assembly: Pool some of the Moroccan Tomato Sauce on 4 dinner-size plates. Slice each chicken breast into 4 or 5 pieces and use a spatula to transfer them to the plates.

NOTE: The stuffing keeps these chicken breasts moist while they are cooking and they look beautiful when sliced.

Michigan Cherries - Yum!

My family has vacationed in Michigan for as long as I can remember and each of my Michigan memories involves sweet, juicy summer fruits. Some of the best apples, peaches, blueberries and raspberries I have ever eaten were enjoyed on the walkway along the side of our cottage. It was until I was in college, however, that I discovered plump, tart, succulent dried Michigan cherries. They are my favorite "candy." As an adult no trip up North is complete without a stash of dried cherries to take home. Having just returned from my annual trip I have been savoring these candies, eating them by the handful and in some of my favorite dishes. Here's one of my more successful attempts at incorporating them in a meal.

Chicken Wrap with Blue Cheese, Dried Cherries and Walnuts

1 chicken breast, seasoned with salt and pepper
1 Tbsp balsamic vinegar
Salt and Pepper
2 Tbsp walnut pieces, chopped
2 Tbsp low fat blue cheese crumbles
3 Tbsp roughly chopped dried Michigan cherries
1 Tbsp Maple Grove Farms Strawberry Balsamic dressing
1/4 C baby spinach leaves, tightly packed
1 whole wheat tortilla

Place chicken breast in a grill pan and season with balsamic vinegar and salt and pepper. Cook over medium heat until juices run clear. Remove chicken to a cutting board to cool slightly.

Chop chicken breast into bite sized pieces and place in a bowl along with the walnuts, blue cheese crumbles, and cherries. Add dressing; toss to coat.

Arrange spinach leaves down center of tortilla and top with chicken mixture. Roll tortilla like a burrito and enjoy!

Fajita Fiesta

Both of my sisters have Birthdays this month, so we had a Birthday Fiesta yesterday. Our menu included guacamole, salsa, fajitas, black bean and corn salad, and sangria.

Beef Fajita Marinade
1/3 C tequila
1/4 C fresh lime juice
2 Tbsp vegetable oil
2 cloves garlic, minced
1/2 tsp salt, plus salt to taste
1/2 tsp red pepper flakes
1/2 tsp cumin
1/2 tsp chili powder
1/4 C chopped fresh cilantro

In a small bowl, whisk together the marinade ingredients. Pour over beef (skirt or flank steak) and marinate overnight.

Chicken Fajita Marinade
1/3 C tequila
1/4 C fresh lime juice
2 Tbsp Worcestershire
2 Tbsp vegetable oil
1/2 tsp cumin
1/2 tsp chili powder
1 tsp sugar
1/4 C chopped fresh cilantro
salt & pepper to taste

In a small bowl, whisk together the marinade ingredients. Pour over chicken breasts (thin sliced) and marinate overnight.

Grill meats and slice.

Vegetables
4 bell peppers (assorted colors), sliced
1 red onion, sliced
1 lg tomato, sliced into wedges

Preheat oven to 425. Arrange peppers and onion on a baking sheet and roast for 15 minutes, stirring occassionally. Add tomato and roast another 7 minutes.

Serve meats and vegetables with tortillas, cheese, sour cream, guacamole, and salsa.

Homemade Salsa
2 cans stewed tomatoes
1 can orignial Rotel
1 medium red or sweet onion, diced
1/4 tsp cumin
2 Tbsp fresh cilantro, chopped
1 can chilis
Garlic salt to taste
Salt & pepper to taste

Drain tomatoes and Rotel. Put all ingredients in bowl of food processor and pulse. Salsa should be slightly chunky.

Black Bean & Corn Salsa
2 C corn kernals (5-6 ears, or 1 can)
2 C black beans (or 1 can)
1 red pepper, diced
6-7 green onions, sliced
1 clove garlic, minced
1/2 C fresh cilantro, chopped
Juice of 1 lime
1 tsp salt
1/2 tsp freshly ground pepper
4 Tbsp olive oil
4 Tbsp red wine vinegar

In a 3 quart bowl combine all ingredients. Chill for 24 hours. Taste before serving and adjust seasonings, if necessary.

Avocados...more than just guacamole

Don't get me wrong, I love guacamole (even posted my recipe below, which is the best I've had - not that I'm biased!), but sometimes an avocado is worth more than a tasty dip. Thus, I set out on a trek to find alternate uses for this creamy fruit, and was pleasantly surprised by what I came across.

If these recipes don't strike your fancy check out the California Avocado Commission for additional recipes. Also, Women's Health Magazine has a great article on the best fitness foods for women and guess what's number one on the list....avocado!

Grilled Chicken with Avocado Corn Salsa

Salsa:
1 ear corn, roasted (or 2 cups canned)
1 large avocado, diced
1/4 cup minced red onion
1/4 cup minced red or orange bell pepper
1/2 teaspoon minced garlic
2 dashes hot pepper sauce
1 teaspoon ground cumin
1/4 teaspoon chili powder
3 tablespoons fresh chopped cilantro
1 tablespoon lime juice

Cut the kernels off the cob and mix together with all the remaining ingredients. Keep covered and refrigerated. I put the avocado pit in the salsa to keep it from turning brown.

Chicken:
4 boneless chicken breasts
1 cup lemon juice
Olive oil as needed
Salt and pepper

Preheat grill or a grill pan.
Season chicken with olive oil, salt and pepper. Brush with lemon juice. Grill 10 to 15 minutes total on a hot grill, turning 3 times. Top with Avocado Corn Salsa.

I served this with steamed white rice and black beans with some fresh cilantro mixed in.

Recipe courtsey of Food Network.

Guacamole
3 ripe Avocados, peeled & pitted
1 medium sweet onion, finely chopped
1 medium tomato, seeded & finely chopped
1 Tbsp lemon juice
1 tsp salt
1/2 tsp pepper
Garlic salt to taste

Mash avocado, add onions, lemon juice, salt and pepper. Beat until creamy. Gently fold in tomato. Add garlic salt to taste. Cover and refrigerate until served.

4 Ways to Eat a Chicken

Last weekend I purchased a whole, uncooked, chicken from my grocer thinking I'd roast it for dinner and use the leftovers to make sandwiches for our lunches. Good thing creativity struck! Using items from the garden and pantry we ended up with 4 distinct meals.

Meal 1:

Herbed Roast Chicken
1 chicken, 4-4 1/2 lb
1 Tbsp chopped fresh rosemary
1 Tbsp chopped fresh taragon
3 cloves garlic, minced
1/4 c fresh squeezed lemon juice
2 Tbsp butter, room temperature
pinch of cayenne pepper
pinch of paprika
salt & pepper, ground
whole fresh rosemary and taragon sprigs
1/2 of a small apple

Preheat the over to 425 F. In a small mixing bowl combine the fresh chopped herbs, garlic, lemon juice, butter and spices. Coat the outside of the chicken, all over, with this mixture. Place the chicken, breast side up, in a stoneware baker. or on an oiled rack in roasting pan (if using roasting pan add 1 cup water into the pan to prevent the drippings from burning). Place the apple half and the whole fresh herbs in the body cavity. Roast the chicken, basting several times with the pan juices until golden brown, about 50-65 minutes. An instant read thermometer in the thickest part of the thigh should register at least 170 F. Remove chicken from the oven and let stand for 10 minutes before carving.

*In order to make the remaining meals, pull as much chicken from the carcass as possible and shredd it into bite-sized pieces. Put the carcass in a pot of boiling water for at least 45 minutes or until the remaining meat falls from the bones. Discard skin, bones and cartilage, saving the pieces of meat that have fallen from the bone. Cool the chicken stock and freeze in glass jars or small plastic containers for later use.

Meal 2:

Dried Fruit Chicken Salad
2 c shredded cooked chicken (or turkey), chilled
1/4 c pine nuts
1/4 c assorted dried fruits, chopped

Dressing:
2 Tbsp light sour cream
2 Tbsp light mayonnaise
1 tsp Dijon mustard
1 1/2 Tbsp rice wine vinegar
salt and pepper to taste

Combine dressing ingredients in a large bowl and mix well. Add chicken, nuts and dried fruits, stir to combine. Cover and refrigerate for at least 1 hour or up to overnight before serving. Serve over bibb lettuce as a salad or in whole wheat toritillas with lettuce as a sandwich.

Meal 3:

Baked Chicken, Vegetable and Rice Casserole
1 c white rice
1 c shredded chicken
1/2 c chopped zuchinni
1/2 c chopped summer squash
1/2 Tbsp chopped fresh rosemary
1/2 Tbsp chopped fresh taragon
1 c chicken stock or water
1/2 c light mayonnaise
1/2 c shredded cheddar cheese
1 egg, lightly beaten
1/2 c chopped fresh or frozen broccoli
1/4 c plain bread crumbs
salt & pepper to taste

Preheat oven to 350 F. Spray a 9x9 baking dish with nonstick cooking spray. Add the rice and stock (or water). Sprinkle the top with the chopped fresh herbs. Cover with aluminum foil and bake for 20 minutes. Remove dish fromt he oven and sprinkle the top with the chicken and squashes. Cover and cook another 20 minutes or until all of the liquid has been absorbed by the rice. While that is cooking, mix the mayonnaise, cheddar cheese and egg together. After the 20 minutes has elapsed, remove the dish from the oven; add salt and pepper to taste and stir so the meat and vegetables are evenly distributed. Evenly arrange the broccoli on the top of the rice mixture. Pour the mayonnaise, egg and cheddar mixture over the top and lightly coat with the bread crumbs. Return the dish to the oven, uncovered, and cook for another 15 minutes or until the cheese begins to brown.

Meal 4:

Chicken Nachos with Creamy Barbeque Cilantro Dipping Sauce
1/4 bag of tortilla chips (I like Hint of Lime for this dish)
1 c shredded cooked chicken
1/2 c bbq sauce (recipe to follow, or store bought)
1 can black beans or chili beans
1/2 Tbsp chopped fresh cilantro
1/2 of a small tomato, chopped
1/4 of a medium sweet onion, chopped
1/2 c chopped Romaine lettuce

Preheat oven to 350 F. Heat a skillet over medium heat, add cooked chicken and half of the barbeque sauce. Continue cooking until chicken is thoroughly coated with sauce, adding more sauce as necessary. Spread tortilla chips on a baking sheet, overlapping them so there are no gaps. Spread the chicken, beans, cilantro, and cheese on top of the chips; bake until cheese is melted about 10 minutes. When cheese is melted remove baking sheet from oven and top with tomato, onion and lettuce. Serve with Barbeque Cilantro Dipping Sauce.

Simple Barbeque Sauce
2 c ketchup
1/4 c distilled white vinegar
1/4 c molasses
1 Tbsp dry mustard
1 Tbsp chili powder
1 tsp ground cumin
dried oregano and freshly ground pepper to taste
2 Tbsp bourbon (optional)

In a saucepan over low heat whisk all ingredients together. Simmer for 20-30 minutes, stirring often. Makes about 2 1/2 cups.

Creamy Barbeque Cilantro Dipping Sauce
1/3 c light sour cream
1/4 c light Hidden Valley Ranch Dressing
1/4 c barbeque sauce
2 Tbsp chopped fresh cilantro

Stir all ingredients together in a small bowl. Taste and adjust flavors to your liking.