Roasted Whole Chicken with Apples and Sausage

Year Round Fresh pg 194 8 servings
2 (5 oz) links Italian turkey sausage
1/4 c chopped fresh flat-leaf parsley
1 T fresh thyme leaves, chopped
2 garlic cloves, minced
1 t salt
3/4 t black pepper
1 (3 1/2 lb) whole chicken
4 apples, quartered
1 lg red onion, cut through root end into 8 wedges
1 1/2 c apple cider

1. Preheat oven to 425. Spray large roasting pan with nonstick spray.
2. Prick sausage all over with fork and transfer to medium skillet. Add enough cold water to cover and bring to boil. Reduce heat and simmer until sausage is firm, about 5 minutes. Drain, cool slightly, and cut into 1/2" slices.
3. Combine parsley, thyme, garlic, garlic, 3/4 t salt, and 1/2 t pepper in small bowl. Place chicken breast side down on cutting board. Using kitchen shears or knife, cut through ribs on each side of backbone and discard. Turn chicken over and use your hands to flatten chicken. Gently lift skin from chicken and spread herb mixture evenly under skin. Place chicken in center of prepared pan. Tuck wing tips under chicken.
4. Scatter apples, onion, ad sausage around chicken. Sprinkle apple mixture with remaining 1/4 salt and 1/4 t pepper. Lightly spray with nonstick spray. Roast until instant-read thermometer inserted into thigh reads 165, 50-55 minutes, stirring apple mixture once halfway through roasting time.
5. Transfer chicken and apple mixture to platter and cover to keep warm, Strain pan juices into measuring cup. Add cider to roasting pan and set over 2 burners. Bring to boil over high hear, scraping browned bits from bottom of pan. Cook, stirring occasionally, until cider is reduced by half, about 6 minutes. Strain cider mixture into measuring cup and skim off visible fat. Carve chicken into 8 pieces and serve with apple mixture and sauce. Remove skin before eating chicken. 1 piece chicken with 1/2 c apple mixture and about 2 T sauce.

Sheet Pan Balsamic-Herb Chicken and Vegetables

WW 3 points                                                  
16 ounces boneless, skinless chicken breasts, halved
    1 tbsp balsamic vinegar
    1/2 tbsp extra-virgin olive oil
    2 cloves crushed garlic
    2 teaspoons chopped basil
    1 teaspoon chopped parsley
    3/4 teaspoon kosher salt

Balsamic Veggies:
    olive oil spray
    1 large red bell pepper, cored and cut into 1-inch pieces
    1 medium (7-ounce) zucchini, quartered lengthwise and cut into 1-inch cubes
    1 cup asparagus, cut into 1-inch pieces
    1 medium red onion, cut into 1-inch pieces, layers separated
    1 cup cauliflower florets
    2 tbsp balsamic vinegar
    1 1/2 tbsp extra-virgin olive oil
    1 teaspoon kosher salt
    freshly ground black pepper
    2 teaspoons chopped basil
    1 teaspoon chopped parsley
 Preheat the oven to 450 degrees F. Line a large sheet pan with parchment, if desired.
    Season chicken with 1 tablespoon balsamic, 1/2 tablespoon olive oil, garlic, 2 teaspoons dried basil, 1 teaspoon dried parsley and 3/4 teaspoon salt.
    Marinate while you prep the vegetables, the longer the better.
    In a large bowl toss the vegetables with 2 tablespoon balsamic, 1 1/2 tablespoons olive oil, 3/4 teaspoon salt, black pepper, 2 teaspoon basil and 1 teaspoon parsley.
    Spread out onto the sheet pan.Nestle the chicken in with the vegetables and roast until tender in the lower rack of the oven, about 20 minutes until the chicken is cooked through.
    Serve right away.

Tequila Lime Sheet Pan Chicken Nachos

                                                                                                  
32(ish) Tequila Lime Baked Tortilla Chips (recipe HERE ) (you can also use your favorite tortilla chips instead)
6 boneless skinless chicken tenders, cut into small strips
1 (1 ounce) packet taco seasoning (I'm partial to Old El Paso )
1 tablespoon olive oil
1 tablespoon tequila
1 tablespoon lime juice
1/2 cup chopped onion
1/4 cup White Queso (store-bought or recipe HERE )
2 cups shredded Mexican blend cheese
1 cup prepared pico de gallo
1/4 cup fresh chopped cilantro (optional)
Optional additional toppings: black beans, mexi-corn, jalapeños, refried beans, olives, or anything you love!
Garnish ideas: sour cream, avocado, guacamole, salsa, the list goes on and on!
 Preheat your oven to 350F
    In a large skillet, heat your oil over medium/high heat
    Add the chicken into the skillet and toss in the tequila, taco seasoning, and lime juice, Stir to combine. Cook the chicken until fully cooked; about 4-5 minutes. Set aside.
    Lay the chips on a large sheet pan/cookie sheet sprayed with nonstick spray. Lay them pretty much in a single layer, only slightly overlapping. (I hate when chips get caught underneath and don't get any toppings!)
    Arrange the chicken and onion over the chips.
    Drizzle the chips and chicken with the white queso, a little goes a long way. You don't want everything to get soggy.
    Sprinkle everything with the shredded cheese
    Top with the pico and cilantro.
    Bake for approximately 10-15 minutes, rotating halfway through. You want the cheese fully melted and the chips starting to turn brown on the edges.
    Remove from the oven and top with all your favorites: sour cream, guac, salsa, the works!
    Enjoy!

SHEET PAN DINNER: Lemon Parmesan Garlic Chicken & Veggies

The chicken is 3 points. This meal is 7.
   
For The Chicken:
    1 large egg
    2 tablespoons lemon juice (or juice of 1/2 a lemon)
    2 teaspoons minced garlic
    1/2 tablespoon fresh chopped parsley
    1/2 teaspoon each salt and pepper , to season
    1/2 cup breadcrumbs
    1/3 cup fresh grated parmesan cheese
    4 skinless , boneless chicken breasts (or thighs)
For The Veggies:
    8-10 (1 pound | 500 g) baby potatoes, quartered
    1/2 cup I Can't Believe It's NOT butter , melted
    2 teaspoons minced garlic
    salt to taste
    1 pound | 500 g green beans , cut into thirds
    Preheat oven to 200°C | 400°F. Lightly grease a baking tray / sheet with cooking oil spray, or a light coating of oil. Set aside.
  Lemon Parmesan Garlic Chicken & Veggies                       In a large bowl, whisk together the egg, lemon juice, 2 teaspoons garlic, parsley, salt and pepper.
    Dip chicken into egg mixture, cover and allow to marinade in the refrigerator for 30 minutes to an hour (if time allows).*
    In another bowl, combine the breadcrumbs with the parmesan cheese.
    Dredge the egg coated chicken in the breadcrumb/parmesan mixture, lightly pressing to evenly coat.
    Place chicken onto the baking sheet / tray and lightly spray with cooking oil spray. Arrange the potatoes around the chicken in a single layer. Mix together the butter, 2 teaspoons garlic and salt to taste, and pour half of the butter mixture over the potatoes. Toss to evenly coat.
    Bake in preheated oven for 15 minutes.

    Remove baking tray from the oven and carefully flip each chicken breast. Move the potatoes to one side and place the green beans around the chicken on the other side of the baking sheet. Pour over the remaining garlic butter and return to the oven to broil (or grill) on medium-high heat for a further 10 minutes, or until chicken is golden and crisp, and potatoes are cooked through.
    Sprinkle with fresh chopped parsley (optional), and serve immediately. 

Ranch Pork Chops and Potatoes Sheet Pan Dinner

         ONE PAN                                                                                                             
    3 tbsp olive oil
    1 oz ranch seasoning
    1 tsp smoked paprika
    1 tbsp dried oregano
    1 tsp ground black pepper
    6 pork chops (either boneless or bone-in will work)
    2 lb baby potatoes
    1 tbsp fresh parsley, chopped
    Preheat your oven to 400 F degrees. Spray a baking sheet with cooking spray.
    Drizzle the olive oil over the pork chops and potatoes and toss well.
    In a small bowl mix together the ranch seasoning, smoked paprika, oregano and black pepper. Rub the seasoning over the pork chops and the potatoes. I didn't find the need for additional salt, but feel free to season with salt to taste.
    Place the baking sheet in the oven and roast for about 35 to 40 minutes or until the pork chops are cooked through and the potatoes are fork tender. Garnish with chopped parsley then serve immediately.
Nutrition Information