Try this delicious recipe for Braised
Chicken and Vegetables in a Slow Cooker -- serve with a fabulous
green sauce that is also excellent on grilled fish or meat or even
sliced tomatoes.
Ingredients:
4 large potatoes, peeled and sliced ¼-inch thick
2 large carrots, peeled and sliced ¼-inch thick
2 cups 1-inch-cubed butternut squash
1 large onion, sliced
¼ tsp each salt and freshly ground pepper, or to taste
1 whole chicken, about 4 lb
½ lemon
4 garlic cloves, peeled
1 (3-inch) rosemary spring
Green Sauce:
2 slices (½-inch thick) Italian or French bread, crusts removed
2 cups packed fresh flat-leaf parsley leaves
1 garlic clove, peeled
4 anchovy fillets
¾ cup olive oil
2 Tbsp lemon juice
¼ tsp each salt and freshly ground pepper, or to taste
Directions:
1. Scatter potatoes, carrots,
squash and onion in a 5- or 6-quart
slow-cooker. Sprinkle with salt and pepper.
2. Remove the neck and giblets
from the chicken cavity and reserve them for another use; trim away any
excess fat.
3. Sprinkle the chicken inside
and out with a pinch each of salt and pepper; place on top of the
vegetables. Squeeze the lemon half over the chicken. Place the lemon
half, garlic cloves and rosemary in the cavity.
4. Cover and cook on low for 5
to 6 hours or until the chicken registers 160ºF on an instant-read
thermometer and the vegetables are tender.
5. Meanwhile, make Green Sauce: Soak the bread in warm
water for 5 minutes. Drain and squeeze out liquid.
6. In food processor, combine
the parsley, garlic and anchovies; process until finely chopped. Add the
soaked bread. With the machine running, drizzle in the oil and lemon
juice. Add salt and pepper. (Makes 1 cup.)
7. Cut chicken into serving
pieces and serve with the vegetables. Pass green sauce at the table.
(Makes 6 servings.)
Nutrients per serving: Calories
836, Protein 37g, Carbohydrates 56g, Dietary Fiber 6g, Fat 53g
(Saturated
Fat 11g), Cholesterol 124mg, Sodium 529mg.
Cooking once and making two meals is a smart and economical thing to do. There's a recipe for a "2-For-1 Turkey Meat Loaf" in the March 3, 2010 issue of Woman's Day magazine. Use ground turkey to make two meat loaves and serve 1½ loaves for Meal 1 and prepare wraps with leftover turkey loaf for Meal 2.For Meal 1 -- Slice 1½ of the turkey loaves and serve for dinner. Sautéed peppers, zucchini and onions make a great side. Wrap remaining half loaf and refrigerate up to 3 days. (Makes 6 servings.)
Ingredients:
2 eggs1 cup salsa, divided
2 Tbsp salt-free chili powder
¾ tsp salt
2 lb ground turkey
1 cup crushed tortilla chips
1 cup sliced scallions
1 cup shredded reduced-fat Cheddar cheese
½ cup chopped cilantro
Directions:
1. Heat oven to 425ºF. You'll need a rimmed baking sheet lined with nonstick foil.
2. Whisk eggs, ¾ cup salsa, chili powder and salt in bowl. Add turkey, tortilla chips, scallions, Cheddar cheese and cilantro; mix with your hands to blend.
3. Form on pan into two 9x3-inch loaves. Brush tops with remaining ¼ cup salsa. Bake 35 to 40 minutes until meat thermometer inserted in centers registers 160ºF.
Meal 2 -- For a break from boring lunch, spread whole-grain tortillas with a mixture of equal parts salsa and reduced-fat mayonnaise. Top with lettuce and crumbled remaining meat loaf; roll up. (Makes 4 servings.)
I found some wonderful recipe cards in the March 3, 2010 issue of the Woman's Day magazine. These four recipes are printed on a page of cardstock that can be conveniently cut out and placed in your recipe file. I have copied them here to entice you. Do try this version of a Cuban sandwich for a quick and easy meal. What could be better than a hot, grilled sandwich!
I found some wonderful recipe cards in the March 3, 2010 issue of the Woman's Day magazine. These four recipes are printed on a page of cardstock that can be conveniently cut out and placed in your recipe file. I have copied them here to entice you. Do try this version of a grilled cheese sandwich for a quick and easy meal. What could be better than a hot, grilled sandwich!