I made Crock Pot "Rotisserie Chicken" a few nights ago. I found the recipe at the site below, it was really good. It was so moist and tender and just fell off the bone. If you like crock pot cooking I encourage you to check out the site. Karen
Karen, Florida, USA, Central time *Co-leader of Feeling Fit Friends team. Phil 4:13 "I can do everything through Him who gives me strength" Quotes I like: "Energy and persistence conquer all things" - Benjamin Franklin "Shut out all of your past except that which will help you weather your tomorrows" -William Osler
Fitness Minutes: (320) Posts: 218 7/25/11 8:33 A
We have chicken even when it's ground and whatever--at least most of the time. I bought a huge bag of quarters, so we'll have several varieties in the next few days.
Last night, I did one of those gluten free chicken fried rice box things, with some of the chicken cut off the bone, and for sure I'll cook some of it down for chicken salad. Love chicken salad but not the high fat that usually comes w/ the store bought variety!
Linda C Oklahoma (CST)
"Food is essential to life; Therefore, make it good." --S. Truett Cathy (Chick-Fil-A)
I eat chicken probably 5 nights a week so I am really interested in this thread.. look forward to all the new ideas. my favorite is simply cooked chicken with whatever seasoning you like add lots of onion and celery and serve hot chicken sandwiches..
I'm making a chicken and broccoli alfredo with mushrooms. Dreamfields penne pasta, frozen broccoli, fresh cooked chicken breast, white button mushrooms, lots of fresh minced parsley all in a parm, mozz, milk, garlic sauce. Fresh fieldgreens and red pepper/red onion salad on the side.
Chicken Taco salad cook the chicken then add the chicken taco seasoning & cook as directed put that on top of your choice of lettuce & every vege you like along with pinto or black beans use salsa as dressing YUMMY
My name is Rebecca, I live in Southern California.
GOD is AWESOME all the time!
current weight: 168.0
Fitness Minutes: (38,506) Posts: 1,905 10/13/10 1:51 P
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