Roasted Chicken

Prep Time: 15 minutes
Total Time: 1 hr 45 minutes

Ingredients
1 whole chicken (about 5 lbs.)
2 lemons, sliced into wedges
1 small onion, sliced into wedges
10 cloves of garlic, 5 minced, the other 5 whole
3 Tbsp. canola oil
2 Tbsp. chopped fresh parsley
1 Tbsp. Italian seasoning
Salt and pepper

Directions

Preheat oven to 450 F. Clean out the inside of the chicken and stuff with onions, lemons and whole cloves of garlic.

Pat chicken dry with paper towel. Combine parsley, Italian seasoning, remaining garlic, Canola oil, salt and pepper.

Rub mixture over all sides of chicken.

Place chicken breast side up and bake for 1 hr-1 hr 30 minutes, until chicken reaches an internal temperature of 165 F. 

Discard items from inside chicken.
Enjoy!

This is a great way to save money, it is so much cheaper to buy and roast the whole chicken than to buy pieces.

Recipe adapted from thepioneerwoman.com

Spicy Italian Sausage Soup

Total time: 20 minutes
Serves: 4

Ingredients
1 lb. spicy Italian chicken sausage (can use turkey)
4 cups chicken broth
1 (14.5 oz.) can Italian style diced tomatoes
1 cup uncooked small shell pasta
2 cups fresh spinach leaves
2 Tbsp. fresh grated Parmesan
2 Tbsp. chopped fresh basil

Directions

Heat a Dutch oven over medium heat. Remove casings from sausage. Cook sausage 5 minutes, stirring to crumble. Drain and return to pan.

Add broth, tomatoes, and pasta, bring to a boil over high heat. Cover, reduce heat and simmer 10 minutes.

Remove from heat, stir in spinach. Sprinkle each serving with Parmesan and basil. Enjoy!

Delicious and easy! My kind of meal.

Recipe adapted from "The Best of Cooking Light"

Chicken Paprikash-Topped Potatoes

Total Time: 45 minutes
Serves: 4

Ingredients
4 baking potatoes, washed
4 boneless, skinless chick thighs, cut into bite sized pieces
2 Tbsp. flour
2 tsp. paprika
3/4 tsp. salt
1/4 tsp. ground pepper
1 Tbsp. butter (or margarine)
1/2 cup chopped onion
1 (8 oz.) package sliced mushrooms
2 garlic cloves, minced
1/2 cup chicken broth
1/4 cup fat free sour cream
2 Tbsp. chopped fresh parsley, or 2 tsp. dried parsley

Directions

Pierce potatoes with a fork and place on a paper towel, microwave for 16 minutes, turning once halfway through. Wrap each potato in foil and let stand 5 minutes. 

Combine chicken, flour, paprika, salt and pepper in a large zip-lock bag. Seal and shake to coat. 

Melt butter in a large nonstick pan over medium-high heat. Add chicken, onion, mushrooms and garlic, saute 5 minutes. 

Add broth, bring to a boil, cook 6 minutes, until chicken is done and sauce thickens, stirring. 

Remove from heat, add sour cream.

Remove foil from potatoes, split open and fluff insides with a fork. Divide chicken mixture among potatoes and sprinkle with parsley.

Enjoy!

This is a very hearty dish, super filling.

Recipe adapted from "The Best of Cooking Light"

Yakitori

Prep Time: 10 minutes
Total Time: 1 hr 20 minutes
Serves: 4

Ingredients
1/4 cup sake (rice wine)
1/4 cup low-sodium soy sauce
3 Tbsp. sugar
2 Tbsp. grated peeled fresh ginger
1/4 tsp crushed red pepper
2 cloves of garlic minced
1 lb. boneless skinless chicken thighs cut into bite sized pieces
5 green onion cut into 2-inch pieces

Directions

Combine first 6 ingredients in a small saucepan. Bring to a boil, cook until reduced to 1/4 cup. Remove from heat, cool. Combine soy sauce mixture and chicken in a zip lock bag. Seal and marinate in fridge for 1 hour. Heat the grill to medium-high. Thread chicken and green onions onto skewers. (Don't forget to soak skewers for at least 30 minutes in water if using an outdoor grill). Brush kebabs with soy sauce mixture. Grill 4 minutes on each side until browned and chicken is cooked through.

Enjoy!

My sister and husband made this dish, which is why there aren't many pictures, but this dish was so amazing served with rice and edamame. 

Recipe adapted from "The Best of Cooking Light"

Grilled Chicken Parmigiana

Total Time: 30 minutes
Serves: 4

Ingredients
2 lbs. chicken breast tenderloins (or cutlets)
Salt and pepper
Extra virgin olive oil
3-4 minced garlic cloves
1 tsp. crushed red pepper flakes
1 small yellow onion finely chopped
1 (28 oz.) can fire-roasted diced tomatoes
20 fresh basil leaves, shredded or torn
1/2 cup fresh grated Parmesan
1/2 lb. mozzarella

Directions

Can use an outdoor grill to grill the chicken, but I used a grill pan. Heat grill pan to high. Season chicken with salt and pepper and drizzle with a little bit of olive oil to keep chicken from sticking to pan. Cook for 3-4 minutes on each side. 

While the chicken is cooking, start making the sauce.

Heat a medium-sized pot on medium. Add 2 Tbsp. olive oil, garlic, red pepper flakes, and onion. Cook for 10 minutes, stirring frequently.

Add the tomatoes and heat through, 2 minutes. Add basil and season with salt and pepper.

Preheat broiler to high. Layer chicken with the sauce in a casserole dish.

Top the casserole with Parmesan and mozzarella. 

Brown the casserole under the broiler for 3 minutes.

Serve and Enjoy!

This dish is actually better the second day because the chicken has a chance to absorb all the juices and flavors.

Recipe adapted from "Rachel Ray 30-Minutes Get Real Meals"

Shredded Pork Tacos

Prep Time: 10 minutes
Total Time: 6 hours
Serves: 4

Ingredients
1/2 cup chopped onion
1/2 cup water (recipe says you can use beer)
2 Tbsp. tomato paste
1 lb. pork tenderloin
1 (1.25 oz.) package taco seasoning
1 jalapeno pepper seeded and chopped
2 Tbsp. chopped fresh cilantro
1 can of black beans, drained and rinsed
8 corn tortillas
2 cups shredded iceberg lettuce
1/2 cup reduced fat shredded cheddar cheese
1/4 cup finely chopped onion (I used green onion instead)
1/4 cup reduced fat (or fat free) sour cream

Directions

Combine first 6 ingredients in crock pot.

Cover and cook on low for 6 hours. Shred with two forks.

Stir in cilantro and black beans.

Prepare tacos with desired toppings. Enjoy!

Very simple and very tasty!

Recipe adapted from "The Best of Cooking Light".