What can I make with a Rotisserie Chicken?

Rotisserie Chicken Salad with Grapes and Apple
Serves 4 to 6
(Adapted from Whole Foods Market Recipe and I found on Snacking in the Kitchen Blog - her stuff is sooooo good and is featured in Fitness magazine a lot!!!)

This is beyond good. I will be making this over and over again!

Dressing
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon apple cider vinegar
1 tablespoon honey
1 tablespoon lemon juice
2 teaspoons poppy seeds
Salt and freshly ground pepper to taste


Salad
1 rotisserie chicken
2 cups red seedless grapes
1 green apple, cored and diced
3 stalks celery, peeled and finely diced
3/4 cup almonds, chopped and toasted
1/4 cup sliced green onions


1. Whisk together mayonnaise, sour cream, vinegar, honey, lemon juice, poppy seeds, salt and pepper.

2. Remove the skin from the chicken and pull meat off the bones. Roughly chop the chicken into bite-size pieces. Combine chicken, grapes, apple, celery and dressing. Refrigerate for several hours.

3. Once refrigerated, add almonds and onion. Serve.

Karl's reaction: "Oh. My. God. This is so good. This is in my top five for sure. Is this healthy? What's the white stuff? God, this is good. Are there kiwis in here? No? Good. I love this. Mmmmmmmmmmmm. Awesome."

My reaction: I loved this. Like loved it. It's easy to make and I can see this being a hit at a BBQ or party. SO GOOD!

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Cheesy Stuffed Shells

Pasta time!

Cheesy Stuffed Shells
serves 5 to 6
(recipe found on www.kraftrecipes.com)

Cheesy stuffed shells made a great Italian dinner!

1 container (16 oz) 2% Milkfat Low Fat Cottage Cheese
1 pkg. (10 oz) frozen chopped spinach, thawed, well drained
1 cup Kraft 2% milk shredded mozzarella cheese, divided
1/4 cup Kraft grated Parmesan cheese
1 tsp. Italian seasoning
20 jumbo pasta shells, cooked, drained
1 jar (26 oz) spaghetti sauce
1 large tomato
I also added Italian meat since Karl needs his meat!

1. Heat oven to 400 degrees. Mix cottage cheese, spinach, 1/2 cup mozzarella, Parmesan and seasoning; spoon into shells. I mixed in the ground meat too and stuffed into shells.

2. Mix sauce and tomatoes; spoon half into 13x9 -inch baking dish. Add filled shells; top with remaining sauce. Cover.

3. Bake 25 minutes or until heated through. Top with remaining mozzarella; bake uncovered, 2 min. or until melted.

Cheesy Stuffed Shells - Oh, so good!

Karl's reaction: "You know, I decided I don't like grape tomatoes. They remind me of biting into a nest with little seeds. I eat this and it's all good and saucy and then I get a grape tomato and it pops in my mouth and throws off my palette. But this is very good. I like it."

My take: I like this a lot. Everything about it screams yum!

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Ravioli-Vegetable Stacks

A summer lasagna

Ravioli-Vegetable Stacks
serves four
(recipe found in Better Homes and Garden online - www.bhg.com/recipes)

Layers of ravioli, cheese, tomatoes, basil and zucchini - YUM!

1 lb. frozen sausage-or meat-filled ravioli (I used cheese filled)
2 small zucchini
4 plum tomatoes, thinly sliced
3 TBS olive oil
1/2 cup small fresh basil leaves
1 8-ounce pkg. shredded Italian-blend cheese (2 cups)

1. Preheat over to 425 degrees. Cook ravioli to package directions. Trim and lengthwise slice zucchini. Add zucchini to ravioli during the last 3 minutes of cooking time. Drain, but do not rinse.

2. In 2-quart square baking dish layer half the tomato slices. Drizzle 1 tablespoon of the oil. Sprinkle half the basil. Using tongs, layer half the ravioli and sprinkle have the cheese. Layer zucchini slices; drizzle 1 TBS oil. Layer remaining ravioli, basil, cheese, and tomato; drizzle remaining oil. Season with salt and ground black pepper.

3. Bake, uncovered, 9 to 10 minutes or until cheese is melted and begins to brown. To serve, cut in squares; sprinkle with fresh basil. Makes 4 servings.

Ravioli-vegetable stack in a square baking dish

Karl's reaction: "This is pretty good, babe! At first it seems average but the more I eat it the more I like it."

My take - We have lots of tomatoes and basil growing on our deck. If there is a way I can cook with them, I'm happy. And this meal is really, really refreshing and full of flavor. I will be making this again!

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