52. Gourmet Chicken Salad

A nice roasted chicken for Sunday supper is an American classic. Unless you've planned the meal perfectly, however, leftover chicken is certainly going to be on your menu later in the week. I like to make a nice chicken salad with the leftover white meat, and use the bones and dark meat for stock and/or soup.

This chicken salad recipe is fresh and easy and and can be served over a plain salad for a light lunch, stuffed in pita bread, made into a chicken salad wrap or served on any bread or roll.

Ingredients:
2 cups diced cooked white meat chicken or turkey
1 cup diced green peppers
2 plum tomatoes,diced
1 small onion, diced
1/4 tsp dried tarragon
salt & pepper to taste
1/4 cup nonfat mayonnaise
1/4 cup lowfat yogurt

Make Ahead Prep:
In a large bowl, toss all of the ingredients except the mayonnaise and yogurt. Add the mayonnaise and yogurt and mix well. Place into an airtight container and refrigerate up to 3 days.

Note: Do not freeze this recipe as mayonnaise tends to separate when frozen.

Get more make-ahead sandwich recipes.

50. Make Ahead Turkey Meatloaf

This recipe uses ground turkey to put a healthy spin on an old comfort food favorite -- meatloaf. Ground turkey is a wonderfully healthy substitute for ground beef, but because it is so lean, you have to make adjustments in the prepping and cooking or you'll wind up with a very dry final product. Here we use bacon wrapped around the meatloaf to keep it nice and moist.

Make Ahead Turkey Meatloaf

1-1/4 lbs ground turkey
1 large green bell pepper, chopped
1 medium yellow onion, chopped
1 clove garlic, minced
1-1/2 tsp rosemary
3/4 cup unflavored bread crumbs
1 eggs, lightly beaten
2 tbs worcestershire sauce
8 slices bacon, cut in half

Make Ahead Preparation

In a large bowl, add the ground turkey, garlic, rosemary, worcestershire, bread crumbs and egg. Use your hands to mix together lightly until well combined. Add in the green pepper and onion and combine.

Divide mixture into four servings. Shape each into a mini-loaf shape. Wrap in plastic wrap and/or tin foil. Freeze for up to one month.

Last Minute Preparation

Allow meatloaves to defrost overnight in the refrigerator.

Preheat oven to 375 degrees. Using four of the bacon pieces for each meatloaf, wrap the bacon tightly around the top of each loaf. Place loaves on lightly oiled baking sheet and cook for 25 to 30 minutes, or until internal temperature reaches 160 degrees.

44. Crockpot Chicken Cacciatore

You'll feel like you're in Italy when you taste this heavenly Chicken Cacciatore. Forgot slaving over a hot stove, though, since it all gets tossed in the crockpot!

Ingredients:

4 chicken thighs
2 chicken breasts with skin and backbone, halved crosswise
2 tsp. salt, plus more to taste
1 tsp. freshly ground black pepper, plus more to taste
3 tablespoons olive oil
1 large red bell pepper, seeded and sliced
1 onion, cut into slices
3 garlic cloves, finely chopped
3/4 cup dry white wine
1 (28-ounce) can diced tomatoes with juice (San Marzano if available)
3/4 cup reduced-sodium chicken broth
3 tablespoons drained capers
1 1/2 teaspoons dried oregano leaves
1/4 cup coarsely chopped fresh basil leaves
1/2 cup sliced black olives (optional)

Make-Ahead Preparation:

Heat the olive oil in a large skillet. Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. When the oil is shimmering, place the chicken in the skillet and cook just until the outside is browned and slightly crispy, about 5 minutes per side. Remove from skillet.

Place onion slices in bottom of crockpot. Top with the chicken. Add the peppers on top of the chicken.

Mix all remaining ingredients and pour over the ingredients in the crockpot. Cook on low heat for 7 to 9 hours, or high heat for 3 to 4 hours.

Last Minute Preparation:

Remove the chicken from the crockpot and keep warm. Turn heat to high. Leave cover off and let simmer until the sauce thickens slightly, skimming any fat off of the surface as it rises.

Serve chicken over cooked pasta and top with extra sauce.

40. Honey-Sesame Chicken Skewers

Not just any chicken. this recipe gets its full flavors from the combination of cumin, paprika, termeric and cayenne pepper. Grill some up ahead of time and you can have an indoor barbecue any time of the year.

Ingredients:

1 cup honey
1/4 cup sesame seeds
3 tbsp. fresh lime juice
2 tbsp. olive oil
1 tsp. ground ginger
1 tsp. ground cinnamon
1 tsp. ground cumin
1/4 tsp. cayenne pepper
1 tsp. paprika
1/2 tsp. turmeric
Salt and freshly ground black pepper to taste
12 boneless, skinless chicken thighs, trimmed of excess fat

Make-Ahead Preparation:

Combine honey, sesame seeds, lime juice, olive oil, ginger, cinnamon, cumin, cayenne, paprika and turmeric in a medium bowl. Season to taste with salt and pepper.

Cut chicken into strips approx. 1" wide or into 1" chunks. Place chicken in ziploc bag and pour honey-sesame mixture over. (You can freeze the chicken before or after grilling. Choose which method you would like below.)

If freezing uncooked chicken:

Place the bag with the chicken and marinade in the freezer. Freeze up to two months.

Allow chicken to thaw in the marinade overnight in the refrigerator. Thread onto wooden skewers that have been soaked in warm water so that they do not burn. Discard any leftover marinade.

Preheat grill or broiler. Grill or broil on high approximately 6 to 8 minutes each side.

If freezing pre-cooked chicken:

Place bag with chicken and marinade in refrigerator and allow to sit at least overnight.

Preheat grill or broiler. Thread chicken onto wooden skewers that havae been soaked in warm water so that they do not burn. Discard any leftover marinade.

Grill or broil on high approximately 6 to 8 minutes each side. Remove from grill or broiler and allow to cool completely.

Wrap cooled chicken in foil (either on or off the skewers) in tin foil and place in freezer bag. Freeze for up to 3 months.

Allow chicken to thaw overnight in the refrigerator. Reheat in a preheated 350 degrees for 25 minutes.

32. Turkey Burgers a la Greece

Low on fat but big on flavor, these Greek-inspired freeze-ahead turkey burgers will please even the pickest of palates.

Ingredients:

1 lb. ground turkey
1 cup feta cheese, crumbled
1/2 cup chopped Kalamata olives
2 tsp dried Italian seasoning
1/4 cup finely minced onion
1/4 cup chopped fresh flat-leaf parsley
1 clove garlic, finely minced
freshly ground black pepper to taste

Make-Ahead Preparation:

In a large bowl, combine all ingredients thoroughly, being careful not to overwork.

Separate into four equal parts and shape into patties. Stack patties in twos, separating each patty with a sheet of waxed paper. Put into ziploc bag removing all extra air and freeze for up to 3 months.

Last-Minute Preparation:

Remove turkey burgers from freezer and place in refrigerator to defrost, generally 24hours but not more than two days ahead.

Oil grates of grill with a little olive oil and preheat. Grill turkey burgers until cooked through, approx. 4 minutes per side.

Serve on buns, rolls or pita bread with sliced tomato, some fresh Romaine lettuce and a drizzle of Greek dressing.


Greek Salad Dressing

1/3 cup plus 1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
3/4 teaspoon pepper
3/4 teaspoon salt
3/4 teaspoon onion powder
3/4 teaspoon Dijon-style mustard
1/2 cup plus 2 teaspoons red wine vinegar

Combine all ingredients except the oil. Drizzle in the oil while whisking vigorously, or add the add, cover container tightly and shake well until combined. Store covered at room temperature.

Tastes good with:

• Marinated Green Bean Salad
• Make-Ahead Cole Slaw

31. Easy Spanish Chicken and Rice

This tasty take on Spanish Chicken and Rice is not only simple and quick to prepare, but it freezes beautifully as well.

Ingredients:

1 lb. boneless, skinless chicken breasts, cut into 1" cubes
1/2 lb. hot Italian sausage or chorizo, cut in 1/2" slices
1 8 oz. pkg Goya yellow rice mix
3 tbs olive oil
medium yellow onion, chopped
1 clove garlic, minced
2 cups hot water
1 cup frozen peas
1/2 cup chopped Spanish or Manzanilla olives
hot sauce, to taste
salt & pepper to taste

Make-Ahead Preparation:

In a large skillet, heat the olive oil over medium-high heat. Generously season the chicken cubes with salt and pepper and add to skillet with the sausage slices. Cook for just a few minutes, stirring, until the chicken is nicely browned but not cooked through.

Turn heat to medium. Add the onion and garlic to the pan and saute for approx. five minutes or until onion is translucent. Be careful not to brown the garlic or it will get bitter.

Add the water, rice mix and seasonings to the skillet. Add hot sauce to taste. Stir well to combine ingredients. As soon as mixture starts to bubble, cover, turn heat to low and let simmer for 20 minutes.

Remove pan from heat. Stir in the peas and the olives. Turn mixture into a 2-1/2 quart glass or ceramic baking dish. Let cool. Cover tightly with tin foil and freeze.

Last Minute Preparation:

To defrost, remove baking dish from freezer and put into refrigerator for no less than 24 hours and no more than two days.

Preheat conventional oven to 350 degrees. Bake for 45 minutes to 1 hour, or until heated through.

Note: Do not reheat casserole in microwave. It tends to heat it unevenly and you chance making the rice get very mushy.

26. Slow Roasted Chicken with Honey-Ginger Glaze

Although this recipe is designed for a whole chicken, you can use bone-in chicken breasts, thighs, etc. Simply adjust the time in the crockpot accordingly.

Ingredients:

2 tbs honey
2 tbs soy sauce
1 tsp grated gingerroot
1 (4 to 6 lb) whole roasting chicken
2 garlic cloves, quartered
1 orange, sliced
1 tbs cornstarch
2 tbs dry sherry or orange juice

Make Ahead Preparation:

In a small bowl, combine soy sauce, honey and gingerroot; mix well.

Discard chicken neck and giblets. Rinse chicken well. Pat dry with paper towels. Place the garlic and two of the orange slices in the chicken cavity.

Spray 4 to 6 quart crockpot with nonstick cooking spray. Place chicken in crockpot, breast side up. Brush chicken with honey mixture.

Cover. Cook on low 6 to 8 hours or until chicken is fork-tender and juices run clear.

Last Minute Assembly:

Remove chicken from crockpot and place on serving platter. Cover with foil.

In small saucepan, combine cornstarch and sherry; blend well. Add juices from crockpot; mix well. Cook over medium heat until mixture comes to a boil, stirring occasionally.

Brush sauce over chicken. Garnish with remaining orange slices and serve.

7. Chicken Taco Salad

Not only can all of the components of this dish be prepped a few days ahead of time, but it's good for you as well. This is a favorite in my house as a summertime meal.

Ingredients:

1 head iceberg lettuce, shredded

4 boneless, skinless chicken breasts

1 package taco seasoning

2 small, vine-ripened tomatoes

1 small can sliced black olives

1 small can chopped green chilies

Shredded cheddar or Monterey Jack cheese

French or Catalina salad dressing

Fritos or edible taco salad shells

Sour cream for garnish (optional)

Make Ahead Preparation:

Preheat the oven to 375 degrees. Coat the chicken breasts with taco seasoning and place on rimmed baking sheets. Cook for 20 minutes or until chicken is cooked through and no longer pink.

Allow chicken to cool and place in ziploc storage bags. Freeze or refrigerate until ready to use.

Last Minute Preparation:

If chicken has been frozen, remove from freezer and defrost. Chicken can be used cold or heated in a 375 oven for 5 to 10 minutes. Slice each chicken breasts on the diagonal in 1/2" slices.

In a large bowl, toss the salad, tomatoes, chilies, and olives with dressing to taste.

If using taco shells, pile lettuce mixture in the shells. Top with sliced chicken and cheese and a dollop of sour cream if desired.

If not using taco shells, pile some of the lettuce mixture on a plate. Surround with Fritos. Top with sliced chicken, cheese and a dollop of sour cream (if desired).

5. American-Style Chicken and Rice

This dish is fabulous in its simplicity and is sure to please even the fussiest eater.

Ingredients:

4 boneless, skinless chicken breasts
4 cans or jars of pre-made chicken gravy (or 4 cups homemade chicken gravy)
1 box frozen peas
2 to 3 bags boil-in-bag white rice
salt & pepper

Make Ahead Preparation:

In a large pot of boiling water, add the chicken breasts with some salt and pepper and boil for 10 minutes or until cooked through.

In a small strainer, run cold water over the peas until they are almost defrosted. Drain off excess water. When chicken is cool enough to handle, cut into bite-sized chunks.

In medium saucepan over medium heat, add chicken gravy, peas, chicken and salt & pepper to taste and cook, stirring frequently, until heated through.

At this stage, you can cool the chicken/gravy mixture and refrigerate for several days or freeze for up to 3 weeks.

Last Minute Assembly:

In large pot, add bagged rice and cook according to package directions. Drain and empty rice into serving dish. Heat chicken and gravy mixture in the microwave or stovetop until heated through. Top the rice with chicken gravy mixture and serve with some biscuits and a side salad.

2. Slow-cooked Chicken Adobo

Chicken Adobo is a staple in every Filippino household, and this slow-cooked, make-ahead version certainly rivals the original.

You'll need 3 to 4 lbs of bone-in chicken for this recipe. You can use what you have in the freezer or whatever is on sale at the grocery store: whole chicken, whole chicken cut-up, leg quarters, thighs, wings, drumsticks...or a combination of all of them!

You can try substituting red wine vinegar for the white vinegar or adding one sweet onion sliced into rings. You can also experiment with adding peppercorns and/or bay leaves.


Ingredients:

3 to 4 lbs bone-in chicken (see above)
10 whole garlic cloves, slightly crushed
3/4 cup soy sauce
1/2 cup white vinegar

Make Ahead Preparation:

Add the chicken (whole or pieces) to the crockpot. Sprinkle the garlic cloves over the chicken.

In a small bowl, mix the soy sauce and vinegar and pour over the chicken.

Cover and cook on low for 6 to 8 hours.

Remove the chicken from the crockpot. Strain and reserve the juices from the bottom of the crockpot. If using a whole chicken, use two forks to pull into bite-sized pieces.

This dish is best served immediately, but it can be refrigerated for several days.

Last Minute Assembly:

Reheat chicken in its juices. Serve chicken over white rice with plenty of the reserved juices poured over it!