Chicken Extravaganza

On Tuesday I picked up a whole chicken to roast off with the intent of getting 3 very different meals out of the meat. I didn’t plan any of these meals I was just Hell bent on getting 3 meals at a decent price with really only 1 night of work. Here’s what I decided on:
Meal  #1- Roasted Chicken with Roasted Red Potatoes and Apples
This was the meal that took the most work, only because it was the night I actually roasted the chicken, but all in all after 2 hours of “work” it was well worth it.
To Make You’ll Need:
-1 whole chicken for roasting ( I snagged a Perdue ready roaster complete with roasting bag and seasoning for $10)
-3 medium sized red apples sliced into chunks
-3  to 4 medium sized red potatoes sliced into chunks
-Extra Virgin Olive Oil
-Mrs. Dash Table Blend seasoning
Follow directions given on chicken to cook appropriately, allow chicken to rest before slicing.
For roasted apples and potatoes, place cut veggies/fruit into baking dish coated with cooking spray. Drizzle everything with EVOO and mix well ensuring everything is coated, sprinkle Mrs. Dash over the apples and potatoes ensuring everything is seasoned. Place in pre heated 325 oven and roast for 25 minutes, stir well and put back in for additional 15-20 minutes or until golden and crispy. Make take longer according to oven. Serve alongside slices of roasted chicken.
Meal #2 BBQ Chicken Flatbread Sammich
This was sooooooooo good and so easy!
To Make You’ll Need:
-1 piece of flatbread or naan bread
-1/2 cup roasted chicken shredded
-2 tablespoons BBQ sauce
-1/4 cup of cheese
Mix your chicken and BBQ sauce together in a bowl making sure all of the chicken is coated. Spoon BBQ chicken onto flatbread and spread out, top with cheese. Place flatbread into pre heated 350 oven, directly on the rack, and allow flatbread to toast and cheese to melt. Fold flat bread in half, slice and serve warm. I washed mine down with a delightfully delicious new favorite beer, Shock Top End of the World Midnight Wheat.
Meal #3 is tonight’s meal and it’s going to be sliced roasted chicken and sliced apples over mixed field greens!!! Maybe I’ll sprinkle some pistachios over the top for crunch!!
Now onto dessert, as I promised via Facebook. This is my FAVORITE dessert that I make….. I could eat the entire 9×13 pan alone with no problem. Set it out during the Holidays and I guarantee no one will even know it’s made with sugar free fat free anything or skim milk!!!
Girl Gone Healthy Four Layer Delight:
1 c. wheat flour
1 stick butter, melted ( I use the I Can’t Believe It’s Not Butter sticks for baking)
1/2-1 c. chopped pecans
1 lg. container Fat Free or Sugar Free Cool Whip
1 c. instant fat free vanilla pudding powder (you’ll need 2 boxes to measure out 1 cup)
1 (8 oz.) pkg. fat free cream cheese
1 (3 oz.) pkg. instant fat free chocolate pudding
1 (3 oz.) pkg. instant fat free French vanilla pudding


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Mix ingredients for crust together and spread into a 9 1/2 x 13 inch pan. Bake 20 minutes at 350 degrees. Cool. Make sure to cool!!

In a bowl, mix 1 cup Cool Whip, 1 cup vanilla pudding powder and cream cheese; spread over cool crust. Mix chocolate and French Vanilla pudding mixes in separate bowls according to package directions allow puddings to set for a few minutes. Carefully spread the chocolate pudding over the cream cheese layer, next carefully spread the French vanilla pudding over the top of the chocolate trying not to swirl them together. Lastly, top everything off with remaining Cool Whip. (GGH Note- when making your puddings use Skim Milk. Also making this the night before and allowing to sit in fridge over night makes it taste 10 times better!)

I hope you enjoyed my little Chicken Extravaganza!!

Healthy Wishes, T


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