It is so hard to keep up with this type of blog when you are always on the road. Hawaii was beautiful and I loved the food there. Then last weekend I was in Troy. Before I left for Troy, I finally took the roasting chicken out of the freezer to thaw, and today, I roasted it in my crockpot. I made it as simple as you could imagine. I rinsed the chicken inside and out, dried it with paper towels, placed it in the crockpot and lightly seasoned with salt and pepper. After covering, I cooked the chicken on HIGH for an hour, then reduced the heat to LOW and let it cook for 9 hours. Believe me, there is nothing better than returning from home to an apartment that smells like cooking! Here's how the chicken turned out:
I had a drumstick for dinner and it literally just fell off the bird. There is definitely something to free-range chickens because this was the tastiest chicken I have had in years despite the limited seasoning!
To use up some of the remaining chicken, I am going to make Pad Thai.
Chicken Pad Thai
2 packages rice noodles
4 cups shredded chicken
1 lg carrot, julliened
1 1/2 cup Pad Thai Sauce
Cook rice noodles according to package directions. In the meantime, cook the carrots in a microwave steamer for 4 minutes (I cannot have raw carrots due to allergies). Drain the noodles, return to pan, add chicken and carrots. Then pour sauce over noodles and mix well. Serving size 1 1/2 cups. If available, garnish with chopped peanuts (not included in WW points).
Weight Watchers PlusPoints Value: 11
If I have more chicken leftover, I will just shred it, add some of my leftover BBQ sauce (that I made several weeks ago for the pork shoulder) and make sandwiches. I am thinking this will make a great lunch!
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