Roasted Lemon Pepper Rosemary Chicken

In life I have roasted maybe 4 whole chickens. Not because I don't love roasted chicken, but because I felt like they often turned out dry in some parts and the skin never did the beautiful golden crispy thing like I wanted. I figured I was just destined to be that person who picked up the "cheater" chicken at the grocery store, pre cooked, delicious and ready to go near the checkout lanes. Well a few weeks ago I was at the grocery store, our fridge was painfully empty and it appeared the grocery store had not had a restock recently! In the chicken section there were two lonely whole chickens and a container of wings. I figured it was Sunday, I had time, lets give this whole chicken roasting another shot. After all my ham turned out delicious, maybe I will have luck 2 times in a row!



Roasted Lemon Pepper Rosemary Chicken: 4+

Large Chicken (mine was almost 7#)
Olive Oil
Lemon Pepper Seasoning
Crushed Dried Rosemary
1 Large Roaster Chicken
3-4C Chicken Stock

First take your chicken out of its packaging, next reach in the cavity of the chicken and removed the innards (they should be bagged) discard or if you know something tasty to do with them, by all means set to the side and use how you would like. Next rinse your bird all over and inside the cavity with cold water, then pat dry with some paper towels. Place on a rack in a 13x9 pan (breasts up!) (I used a smaller broiler pan that had holes in it), take some olive oil and pour it over the bird and with your hand rub it all over the skin, next sprinkle liberally with the Lemon Pepper & Rosemary - Note: I did not use salt and pepper at all because the lemon pepper has enough of both for me! Make sure to also season the cavity. Next pour the chicken stock into the 13x9 pan. Place in a 350° oven and plan to bake for approximately 18-20 minutes per pound. I cheated - my bird came with one of those handy dandy pop up when done buttons.... I recommend using one of these!

Bake the chicken in the oven, but every 20 minutes quickly remove it from the oven and with a baster or a spoon, pour the juice in the bottom of the pan all over the chicken and be sure to also pour some juice in the cavity and put it back in the oven. I had never done this before and I think it made a world of difference in the quality of my dinner. The bird was so juicy, the skin so crispy. Seriously it was heaven. And the juices in the bottom of the pan turned a deep dark brown which made making gravy easy peasy. Cook the bird until the little button pops or it reaches the recommended internal temperature (which it should say on the birds packaging! Perdue Chicken says you want an internal temp of 180° in the thickest part of the bird if you are using a thermometer.

Once the bird is finished cooking remove it from the oven and the pan (I set on my cutting board) and LEAVE IT ALONE for at least 15-20 minutes. This lets all those juices stay in the bird instead of running all over your cutting board. While the bird is resting you can rescue the juices from the bottom of the pan. If there are any baked on bits take a metal whisk and scrape them up. Pour into a sauce pot and feel free to add another cup or two of chicken stock if you don't have a lot of juices left to make gravy. In a small cup mix together 1/2C Cold Chicken Stock and 2TB Corn Starch and set to the side. Bring the sauce in the pot up to a boil and then whisk in the stock / corn starch mixture and continue to whisk. Once it comes back up to a boil it will thicken very quickly. Once thick remove from the heat.

Okay gravy done, bird rested, get to carving! I was impressed that I actually made it through the carving process properly. Feel free to check out the internet for tips on the best ways to get the meat off nicely! I tend to slice the breasts off, then go after the legs and wings. Serve & Enjoy!!


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WW: For this recipe I'm not giving exact points, it depends if you actually eat the skin, what part of the chicken you eat, etc. Keep in mind the following: Chicken Breast w/o the skin is approximately 1PP per ounce cooked. Chicken Thighs w/o skin run 1PP/1oz, 3PP/2oz, 5PP/3oz, 7PP/4oz. So dark meat is more "costly" then light, and adding in the skin you also need to account for the amount of olive oil used which can vary depending how big your bird is and how heavy handed you were with it.

Traditional Baked Ham

Merry Christmas! Oh wait...its February. Well in my family we always celebrate Christmas with my Dad's side of the family on a different day to best fit everyone's busy schedules. This year I was hosting and I decided to make a baked ham, I have never done this before and I was extremely pleased with the quality and deliciousness of this ham. I have always wanted to have the beautiful ham with pineapple rings with cherries in the middle and this year I got it. I know for sure I will be making this again as it was a big hit with my family.

I apologize as I wasn't thinking and never got a picture of it before it went in the oven, when it came out, or when I was eating the leftovers!! This picture is actually from my sister who hadn't devoured her leftovers quite as quickly as we did :) But imagine the Christmas commercials with the pineapple rings with the perfect maraschino cherry in the center on a beautiful ham on a table!



Traditional Baked Ham:

12# Half Shank Fully Cooked Ham
1 Can Pineapple Rings - In Pineapple Juice
1 Jar Maraschino Cherries
Whole Cloves
20oz Sprite
1/2C Brown Sugar
Toothpicks

First take your ham and slice diamonds into it - approximately 1" in size but don't worry if it isn't perfect, if they become more like 2" it isn't a big deal. Set the ham with the pointy end up in a large baking dish. Next take the whole cloves and push into the skin of the ham all over (I often made a small slit with a knife in the center of the diamonds and pushed it in this way) You do want to make sure to evenly space these as you will need to pick them all out when it is finished cooking and if you know where to expect one it is easier to spot it! Next take the pineapples and pour the juice into a mixing bowl, then put the pineapple rings all over the ham securing in place with the toothpicks. Add a cherry to the center of each ring with another toothpick. Now mix together the pineapple juice, brown sugar, soda and a splash of the cherry juice and pour over the ham. Place in a 325° oven for approximately 4-5 hours (internal temp should be 140° when finished). Every 30-45 minutes remove from the oven and ladle the juice over the top of the ham and put back in the oven.

Once the ham has finished cooking remove it from the oven and let it sit for a good 30 minutes before slicing so all the juices stay in the ham and don't go running onto your cutting board! I just put the ham on the counter and covered loosely in foil and believe me it was plenty hot when we went to eat.

Remove the pineapple, cherries and cloves, discard the cooking liquid, and start slicing away as thin or as thick as you want, serve and enjoy!

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WW: 6 Points Plus / 4oz cooked ham

Lightened Up Chicken Pot Pie

A while ago I posted a recipe for Chicken Pot Pie and have since revamped it to be even tastier and lighter! Even my boyfriend who is a self proclaimed veggie hater asked for seconds of this dish so I consider it a winner!



Lightened Up Chicken Pot Pie: Serves 4

1/2lbs Chicken Breast - Cubed
1 Onion - Diced
3 Carrots - Diced
2 Celery Stalks - Sliced
1C Corn
2tsp Olive Oil
1tsp Crushed Rosemary
1tsp Ground Thyme
Salt & Pepper
1C Chicken Stock - Fat Free
1/2C Milk
2TB Cornstarch
1 Pie Crust (I use Pillsbury Pie Crust - they come 2 in a box and you just unroll them over the top of the dish!)



In a large skillet place half the olive oil over medium heat and once the pan is hot add the chicken with half of the rosemary and thyme and some salt and pepper. Cook the chicken flipping once after 3-4 minutes until the chicken is cooked through - approximately 6-8 minutes. Remove the chicken to a bowl on the side and add the remaining olive oil to the pan with the onions, carrots and celery with the remaining rosemary and thyme and some salt and pepper. Saute the veggies for 5-6 minutes until they start to soften. Mix together the cornstarch and milk and add to the pan along with the chicken stock. Add in the corn and chicken and bring up to a boil, stirring constantly. Once the sauce has thickened remove from the heat and pour into a pie pan. Unroll a pie crust over the top and crimp the edges to the pan, cut 3-4 large slits in the top of the crust to let steam escape during the baking process.

Place the dish in a 350° oven (I suggest placing a large piece of foil under the pan as mine still bubbled over despite the steam slits!!) and bake for approximately 30-40 minutes until the pie is nice and golden brown. Remove from the oven and let it sit for a good 5-10 minutes, slice, scoop and enjoy!!

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WW: 9 Points Plus

Sausage & Summer Veggie Pasta

Well its the heart of January, there was a forecast of 8" of snow for tomorrow and I am making a summer veggie pasta dish. Why you ask? Because my boyfriend saw a commercial for pasta which had sausage and tomato in it and made the passing comment "that looked good". You know me, I rewound it, looked at what they were making and said "I can do that!" I added zucchini and onions to my portions and it was a delicious spicy and sweet dish and the plain sausage and tomato portion got a two thumbs up review as well!



Sausage & Summer Veggie Pasta: Serves 4

8oz Pasta
4 Sweet Italian Turkey Sausage (approx 4oz each) - removed from casings
1 Pint Cherry Tomatoes
1/4tsp Garlic Powder
Salt & Pepper
2tsp Olive Oil
1 Zucchini - Sliced
1 Onion - Thinly Sliced
1/4C Chicken Stock - Fat Free

Bring a large pot of salted water to a boil, add the pasta and cook to al dente. Drain and return to the pot and set to the side. While the pasta is cooking add a teaspoon of oil to a large skillet pan over medium heat and add the sausage to the pan, break up with a spatula and cook for 2-3 minutes then add the cherry tomatoes to the pan with some salt, pepper and the garlic powder. Continue to brown the sausage and cook the tomatoes until the tomatoes start to burst open, take the spatula and push down gently on the tomatoes to break them open and cook for another minute. Remove the sausage and tomatoes to a bowl and set to the side.

Return the pan to the heat, add the remaining oil with the zucchini and onions and some salt and pepper. Saute for 4-5 minutes until the onions are sauteed and the zucchini are starting to soften. Add the veggies and sausage mixture to the drained pasta with the chicken stock and heat over medium low heat, stirring, for a minute or two. Serve and enjoy!

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WW: 10 Points Plus / Serving