3 Rotisserie Chickens= Dinners for all Week!

If you were not at my cooking class at New Leaf Market last Wednesday night, you really missed a lot of fun. It was such a hit, I’ve decided to let you in on some time & money-saving Menu Planning! You won’t want to miss the next Menu Planning Class on Thursday June 14th from 6pm-8:30pm Sign up now at New Leaf.com. $35 includes dinner.

Plan your week ahead to save time and money by menu planning. I photocopy the recipes I will make and then go through my kitchen and cross off the ingredients I have. Then, I go buy the remaining ingredients.

If you want to Bake/Roast 3 Whole Chickens on the weekend for the rest of the week you can. I would recommend for the freshest that you Buy or Bake one at the beginning of the week and again mid-week to be safe and not give yourself food poisoning.

Buy 2 Roasted Rotisserie Organic Chickens-I prefer the Smart Chickens or Mary’s Chicken at New Leaf Market or you local health food store. Be sure that it is not coated with any flour or soy sauce which are gluten. Most importantly make sure they do not contain Hormones or Antibiotics!

Cut the Chicken’s up into pieces. Dice the breast meat into bite sized pieces and use for Chicken Salad and Pot Pie. Shred all dark meat for Enchiladas and Nachos and Turkey Pot Pie. Save the carcass to make Broth for Soup.

Menu:

1. Roasted Chicken with Veggies-Cut up Chicken and Roast Veggie from No Wheat No Dairy No Problem Cookbook

2. Enchiladas-2 thighs/leg meat

Heat Organic Corn Tortillas in a little Grapeseed Oil for a few minutes on each side over medium heat, & set aside on a plate lined with paper towels. Place a line of chicken & Mozzarella Daiya Cheese Alternative in the middle of the corn tortilla and roll up and set into a 9×9 Pyrex dish. Pour canned Enchilada Sauce to cover the Tortillas. Sprinkle with remaining Daiya. Bake at 350 degrees for 15 minutes or until hot and Daiya is melted. Serve with Beans.

3. Nachos-2 thighs/leg meat

Lay out a single layer of Organic Blue Corn Chips(NON-GMO always) onto a baking sheet. Heat 1 can Organic Refried Beans and spoon over the Corn Chips. Top with shredded Chicken. Sprinkle Mozzarella Daiya Cheese Alternative over the top. Top with sliced black olives if you wish. Broil with door cracked open and do NOT look away or they will burn quickly. Broil until the Daiya is just melted. This will only take a few minutes.  Put onto plates or a serving platter and serve with Guacamole and Salsa. Note: Daiya is best when hot. It will only keep in refrigerator for 7 days once opened so, I freeze it for up to 6 months. Serve these with a big green salad and a Vinaigrette(Use Lime juice and Cilantro) from No Wheat No Dairy No Problem Cookbook.

4. Curry Chicken Salad-1 1/2  Breasts

Put a 1/2 cup of Grapeseed Veganaise or your favorite Mayonnaise (no preservatives please) into a mixing bowl. Whisk in 1 TBSP Curry powder + 1 TBSP Mango Chutney. Stir in Chicken. Top with chopped peanuts, tomatoes, and any Curry toppings from No Wheat No Dairy No Problem Cookbook. Serve over a big bed of mixed Organic Baby Greens or Organic Romaine or you can make Lettuce wraps with Organic Butter Lettuce.

5. Pesto Chicken Salad-1  1/2 Breasts

You can either add 2 TBSP Pesto from No Wheat No Dairy No Problem Cookbook or put 1/2 bunch Organic Basil leaves into a food processor with 1/2 cup of Grapeseed Veganaise or your favorite Mayonnaise (no preservatives please) and blend until Basil is very finely mixed in. Put Chicken and Pesto Veganaise into a bowl and mix. Top with chopped Walnuts or Pecans. Enjoy over a big bed of Organic Arugula tossed in a Vinaigrette made with Lemon juice from No Wheat No Dairy No Problem Cookbook. If you must, you can put this on a Gluten-free(Hamburger Bun or Bread or Foccacia) with Arugula.

6. Soup-Dark and white meat & B diced Breast meat

7. Chicken Pot Pie-recipe in No Wheat No Dairy No Problem!

Put Carcass in a very large Stock Pot & cover with cold water. Add 2 Bay Leaves, 2 Stalks Organic Celery, 2 Organic Carrots, 1 lg. Organic Onion, quartered, 1 tsp. sea salt, 1/2 tsp. black or white pepper. Bring to a boil and then turn down to low and simmer 45 minutes-1 1/2 hours if you have time. Strain and add fresh organic sliced carrots, celery, onions and simmer until they are fork tender(about 10 minutes). Add in shredded and diced Chicken. Serve immediately. You can also top with fresh chopped Parsley, Basil or Cilantro. I freeze a glass jar of this, 3/4 filled only, for when I get the flu or a cold! Serve with a Salad or Gluten-free Sandwich.

7. Leftovers-if there are any leftovers you can just finish them.

Hope you have an easy, healthy and delicious week of dinners! You can also use the Chicken Salads for lunches. Be sure to join me for our next Menu Planning Cooking Class June 14th at New Leaf Market, Westside Santa Cruz. Sign up at www.NewLeaf.com

Be Well, Lauren Hoover-West

Menu of the Week-Chicken 8 ways!

When I was cooking for one, I had to get creative so I did not have to eat the same Roasted Chicken all week! Here are some meals I came up with. Hope you love these and can see how many meals can come from Chicken. Please, please be sure to spend a little extra and buy Kosher or Organic, Cage Free with NO HORMONES/ANTIBIOTICS(at the least). Rent the film Food Inc. with Michael Pollin(Author)

Roasted Chicken-store bought or homemade-Roast or buy 2 chickens for a family or 1 for a single/couple.

Start with a Kosher or Organic Chicken and soak in brine(pg.105) if you have time-will be the juiciest ever. I like to soak it for 24-48 hours in the refrigerator in a large stock/soup pot with a plate on top to weight it down.

Remove chicken from brine and pat dry with paper towels. Stuff with a whole head of garlic, 1 whole citrus (lemon, orange, lime, grapefruit) cut in half and one bunch of your favorite fresh herbs(rosemary, thyme, tarragon, cilantro etc..(rosemary is my favorite). Tie the legs together with butchers string. Rub a thin layer of olive or grapeseed oil over chicken-just to coat. Sprinkle with salt and pepper. Put in preheated oven and bake.

Roast Chicken at 375 degrees, cook until thermometer in the thigh/leg reaches 165-170 degrees (1hour-1 hour 15 min.) Remove chicken from pan and place on a cutting board, cover with aluminum foil and rest it for 10 minutes for the juices to be absorbed and finish cooking-VERY IMPORTANT-don’t skip this step.

3 Meals from one Chicken! You choose what 3-4 meals.

1. Roasted Chicken with Roasted Parsnips and Carrots(pg.72) or Roasted Rutabaga/Turnips(pg.82), sautéed Spinach/Chard/Kale(pg.86-88). Roasted root vegetables are so delicious-here is your chance to find a new favorite!

2. Chicken Pot Pie (pg.26) Use shredded leftover Chicken. Serve with leftover green veggies or green salad(pg.127). Use leftover roasted vegetables in pot pie. Recipe calls for meat of 1 whole chicken-buy extra or use 1/2 if using veggies too.

3. Chicken Tacos-fry organic corn tortillas in grapeseed oil, pat dry with paper towels. Put shredded Chicken into tortillas, top with baby greens(arugula, mache, micro greens, mixed baby lettuce) cherry tomatoes(halved), guacamole and salsa.

4. Chicken Enchiladas-Pour 1/2 can /bottle of Enchilada Sauce such as Frontera into an 8×8 glass/ceramic baking dish. Fry corn tortillas in grapeseed oil until soft, and drain on paper towels. Roll up shredded chicken in tortilla. Place fold side down in baking dish. Fill dish and pour remaining Enchilada sauce to cover tortillas. Bake in preheated oven until bubbling (about 15 minutes)-don’t overcook or it will be dry. Put on plates and top with guacamole! Serve with Refried or whole beans(pinto, black) and Spanish rice.

5. Chicken Soup-heat Chicken stock and add any vegetables you like and simmer over low heat until fork tender-not mushy! Add shredded Chicken and chopped fresh herbs(parsley, cilantro, basil etc…). Serve with green salad(pg. 127)

6. Chicken Salad-shredded Chicken, Organic Mayo, chopped celery, diced apple, raisins, chopped nuts, salt/pepper. Serve over green salad(pg. 127)

7. Chicken Caesar Salad (pg. 125) with a cup of Pureed Vegetable soup (pg.123)

8. Chicken Curry (pg.35) This is my absolute favorite, and I have it every year on my birthday-along with Chocolate Cake(pg.177) and Chocolate Ganache Frosting (pg.185)

DESSERT:

Gingerbread Molasses Cake(pg.218) with Vanilla Ice “Cream”(pg.282), Shhh-OMG, I eat this for breakfast! Delicious with Chai(pg.148)!

Apple Pie(pg.116) with Vanilla Ice “Cream”(pg.282)

LOW FAT DESSERT:

Applesauce(pg.94) with 1-2 Tablespoons of  Ice “Cream”(pg.282)-tastes like Apple Pie à la mode without the calories!

Be Well and Bon Appetit! Lauren