Courtesy of the Spruce

Serves: 6

Ingredients:

  • 1 – 3-1/2 pound whole chicken
  • ¼ cup olive oil
  • 2 teaspoons paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper
  • Vegetables such as onions, carrots, zucchini, garlic cloves

Directions:

Place chicken in a roasting pan.

In a small bowl, mix oil and spices. Rub on chicken and refrigerate for at least one hour or overnight.

Preheat oven to 375 degrees.

Wash and cut vegetables into large pieces. Put vegetables around chicken. Rub the vegetables and the chicken with the marinade.

Roast chicken, covered, at 375 degrees for one hour. Uncover and cook for another 20-30 minutes, until the chicken is browned on top and cooked through.

A take on Food & Wine’s recipe.

Serves: 4

Ingredients:

  • 1-1/2 pounds shelled and deveined shrimp
  • Kosher salt
  • ¼ cup thin-sliced garlic (add more if you love garlic)
  • 1 cup extra virgin olive oil
  • 3 tablespoons butter
  • 1/3 cup minced parsley
  • 2 tablespoons sherry
  • 1 teaspoon finely grated lemon zest
  • Crusty Bread

Directions:

In a large bowl, toss the shrimp with one teaspoon of salt and let stand for 10 minutes.

In a 9” skillet (cast iron is best), combine the garlic, olive oil and

As seen in Woman’s Day Magazine…

 

Serves 6:

Ingredients:

  • 2 large eggs
  • 2 tablespoons olive oil
  • 1 15-ounce can lentils, rinsed
  • 1 small red onion, finely chopped
  • 2 cups baby spinach, chopped (about 2 ounces)
  • 1 jar roasted red peppers, cut into 1/2in. pieces
  • 2 ounces feta cheese, crumbled
  • 1 6-ounce package falafel mix

Directions:

Heat oven to 375 degrees. Line a rimmed baking sheet with foil.

In a large bowl, whisk together the eggs, oil and two tablespoons water. Add the

I tried this recipe from the magazine, Cooking Light. It was delish!

Serves: 4

Ingredients:

  • 2 (8 ounce) boneless, skinless chicken breasts, trimmed
  • ¼ cup extra virgin olive oil, divided
  • ¾ teaspoon kosher salt, divided
  • ½ teaspoon black pepper, divided
  • Cooking Spray (for grill)
  • 2 teaspoon white balsamic vinegar
  • 1-1/2 teaspoons honey
  • 1-1/2 teaspoons Dijon mustard
  • 4 cups packed baby arugula (about 4 ounces)
  • 3 ounces fresh basil stems removed and large leaves torn in half (about 2

 A take on: Courtesy of The Cookie Rookie

 Serves: 2

Ingredients

  • 2 boneless skinless chicken breasts
  • 1 (10.5-ounce) can French Onion Soup (not packaged)
  • 1 cup croutons
  • 2 tablespoons olive oil
  • 4 slices Gruyere Cheese (you can substitute Swiss)

 Instructions

Heat olive oil in a large skillet over medium heat.

Add chicken to the pan and season to taste with salt and pepper. Cook each side for 3-4 minutes until browned.

Add the French onion soup to the skillet and allow the chicken

 Serves: 6

Tried something different; bought prepackaged Italian meatballs (no sauce).  A little of this, a little of that.

Ingredients:

  • 1 whole chicken cut up
  • 1 package of frozen meatballs (no sauce)
  • 1 medium onion, diced
  • 1 package sliced portobello mushrooms
  • 2 cups chicken broth
  • ½ cup white wine
  • 1 jar (7 ounces) sun-dried tomatoes, drained
  • 4 cloves of garlic, diced
  • 1 teaspoon smoked paprika
  • ½ teaspoon thyme
  • ½ teaspoon parsley
  • ½ teaspoon rosemary
  • ½ teaspoon sage
  • ½ teaspoon

 Comfort food in summer … Looking for EASY!  This also tastes like chicken pot pie!

Serves: 6

Ingredients:

  • Olive Oil Spray
  • 8 boneless, skinless chicken thighs
  • ½ large onion, sliced thin
  • 2 cans cream of chicken soup
  • 1 cup water
  • **1-2 packages (10 count) Pillsbury Grands Jr. Biscuits
  • Flour

Directions:

Spray slow cooker with oil. Combine all ingredients except biscuits and flour in the oiled cooker and fill with enough water to cover (should take one cup).

Cover and cook for five

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