Poultry

Rotisserie Chicken with Bacon, Tomatoes & Kale

Rotisserie chickens are ubiquitous. You can buy them anywhere at varying prices (Costco’s are an almost unbelievable $4.99, Whole Food’s are $8.99 with $2.00 off on Wednesdays).  Let’s be honest — these birds are usually overcooked and over seasoned, but that hasn’t stopped rotisserie chickens from becoming one of the most oft-purchased and convenient choices for a […]

Share
Read the full article →

Happy Valentine’s Day

 If you are lucky enough unfortunate enough to get chocolate for Valentine’s Day, here’s a simple remedy: serve lean chicken cutlets topped with a combination of roasted cherry tomatoes, red onions and garlic. Not only is this a delicious way to serve usually boring boneless, skinless chicken breasts, the cheery red tomatoes lend a colorful Valentine air […]

Share
Read the full article →

Chicken and Pepper Stew

I often seek out recipes from Martha Rose Shulman, food columnist at the New York Times, because she is an expert at adapting traditional recipes into more healthy fare.  Here she offers a pepper-packed classic French dish, poulet Basquaise, aka chicken and pepper stew. Chicken thighs are simmered in a “pipérade,” which is French for a combination of onion, bell peppers and tomatoes. […]

Share
Read the full article →

Lemon Chicken and Broccoli

  It’s January and I need to lose the few pounds I gained last month eating … you name it.  What we could all use right now is a dinner entree that won’t make us feel like we’re dieting (Perish the thought!) Enter this time-honored Weight Watcher recipe that’s been an online favorite for years. Lemon Chicken […]

Share
Read the full article →

Turkey Meatloaf

It’s December, the month of sugar plums. I always thought that sugar plums were plums coated in sugar, but Google proved me wrong. A sugar plum isn’t actually a plum at all. It’s a small hard candy made from flavored boiled sugar. They were immortalized by the dance of the Sugar Plum Fairy in Tchaikovsky’s “The Nutcracker” and in Clement Clark Moore’s “T’was the […]

Share
Read the full article →