Roasted Brussels Sprouts

Goes well with chicken :)

Clean Brussels Sprouts, remove first layer of outer leaves, and slice off stem end. Toss with 3 Tbs olive oil, granulated garlic, salt and pepper. Cook in glass dish in preheated oven at 350 degrees for 30 minutes until leaves are golden and crispy.

Super num num!

Roasted Whole Chicken

A Sunday go-to.

Whole chicken, giblets and extra fat removed. Pull the skin up and separate it from the breast and drumsticks.

Stuff the cavity with while garlic cloves, apple slices and chopped red onion.

In a small bowl, combine 1-2 Tbs of the following: dried or fresh thyme, minced garlic, chipotle powder, 1 tsp salt. Rub under the skin and all around the chicken.

Put in a preheated oven at 325 degrees for 15 minutes per pound or until the thigh reaches 180 degrees. Do not cover.

When done, let it sit for 10-15 minutes before carving.

Leftover Chicken Salad!
Clean the carcass of all meat and remove the onion, garlic and apple from the cavity. Chop and mix with plain nonfat yogurt, mayonnaise and Dijon until it reaches desired consistency. Serve on lettuce, pita or bread.