It's called "Fifty Things to Do With Leftover Chicken" and you can find it at: www.ilunchbox.com/articles/fifty-things-to-do-with-leftover-chicken.php
And here's what we came up with for the week. Great chicken recipes and cantaloupe, too. Enjoy!
Whole Chicken Crock Pot Recipe
4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken
1 cup onion, chopped (optional)
1. In a small bowl, combine the spices.
2. Remove any giblets from chicken and clean chicken.
3. Rub spice mixture onto the chicken.
4. Place in resealable plastic bag and refrigerate overnight. (I usually skip this step because I'm always in a hurry).
5. When ready to cook, put chopped onion in bottom of crock pot.
6. Add chicken. No liquid is needed, the chicken will make it's own juices.
7. Cook on low 4-8 hours.
Orange-Onion Burst Roasted Chicken Recipe
1/4 cup seasoned breadcrumbs, dry
2 tablespoons chopped green onion (scallions)
1 tablespoon chopped red onion
1 tablespoon fresh, minced chives
1/4 cup extra virgin olive oil
3 tablespoons orange juice
2 tablespoons soy sauce
1 teaspoon fresh, minced rosemary
1/2 teaspoon fresh, minced parsley
1/2 teaspoon ground cumin
1 cleaned roasting chicken, about 4 1/2 lbs
Salt and pepper
1/2 medium orange, quartered
Preheat oven to 400 degrees.
Pour the breadcrumbs, green onion, red onions, chives, oil, orange juice, soy sauce, rosemary, parsley and cumin into a high-powered blender or food processor. Blend until mixture is smooth. Set aside.
Clean, wash and dry your chicken. Place the chicken on a roasting rack in a large roasting pan. Lightly salt and pepper the chicken, inside and out. Baste entire chicken, inside and out, generously with the onion mixture.
Pour half of the remaining onion mixture into the chicken cavity. Add the well-washed, quartered orange half to the chicken cavity.
Place chicken in oven and roast for 1 hour and 20 minutes. Baste the chicken once with the remaining onion mixture after 40 minutes of cooking. The chicken is done when juices run clear and a meat thermometer reads 180 degrees. Remove chicken from oven, and let cool for 10 minutes. Carve and serve.
Yield: 4-6 servings
1 broiler/fryer chicken (3 to 4 pounds), cut up
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
1/2 cup diced onion
1/2 cup diced celery
1 can (16 ounces) whole-berry cranberry sauce
1 cup bottled barbecue sauce
Sprinkle chicken with salt and pepper; brown in a skillet in butter. Remove the chicken to a greased 13-in. x 9-in. baking pan. In the drippings, saute onion and celery until tender. Add cranberry sauce and barbecue sauce; mix well. Pour over chicken. Bake, uncovered, at 350° for 1-1/2 hours, basting every 15 minutes.
Grilled Citrus Chicken Under a Brick
1 cup fresh orange juice
1/3 cup fresh lime juice
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 tablespoon finely chopped fresh oregano
3 teaspoons salt, divided
2 teaspoons finely chopped fresh rosemary
1 garlic clove, chopped
1 whole chicken (about 3 3/4 pounds), neck and giblets removed, butterflied
1 teaspoon Hungarian sweet paprika
1 teaspoon black pepper
Nonstick vegetable oil spray
1 1/2 oranges
2 foil-wrapped bricks or 1 cast-iron skillet
Whisk juices, olive oil, oregano, 1 teaspoon salt, rosemary, and garlic in glass baking dish. Add chicken to marinade. Turn to coat; chill 2 hours, turning occasionally. DO AHEAD: Can be made 1 day ahead. Keep chilled.
Mix remaining 2 teaspoons salt, paprika, and pepper in small bowl.
Spray grill rack with nonstick spray. Prepare barbecue (medium heat). Slice 1/2 orange into 1/4- to 1/8-inch-thick slices. Remove chicken from marinade; pat dry. Loosen skin from chicken breast and slide 1 to 2 orange slices between skin and breast. Loosen skin from thighs and slide 1 to 2 orange slices between skin and thighs. Rub paprika mixture over both sides of chicken. Place chicken, skin side down, on grill. Place foil-wrapped bricks or cast-iron skillet atop chicken (if using bricks, position 1 brick over top half of chicken and 1 brick over bottom half). Cover and grill until skin is crispy and brown, about 15 minutes. Remove bricks or skillet. Using tongs or 2 large spatulas, turn chicken. Replace bricks or skillet and cook, covered, until chicken is cooked through, about 20 minutes longer. Let chicken rest 10 minutes.
Meanwhile, place whole orange on grill and cook until slightly charred, turning often, about 1 minute. Cut into wedges and serve alongside for squeezing over chicken.
3 pounds chicken; 1 whole or 2 large chicken breasts, cooked, and torn into long slim pieces
2 cans cream of chicken soup
8 ounces sour cream
1/2 can chopped green chilies (more or less according to taste)
1 package 10-inch flour tortillas
3 cups shredded cheddar cheese
Preheat oven to 350º F.
In a saucepan over medium heat, combine the soup, sour cream, and green chilies.
Place cooked chicken onto flour tortillas, distributing it evenly among the tortillas.
Using one half of the soup mixture, pour an even amount onto each chicken topped tortilla. Sprinkle each with cheddar cheese; then roll up the tortillas, and place them in a 9"x13" baking dish. Top with remaining soup mixture and sprinkle with cheddar cheese.
Bake for 30 minutes, or until cheese has melted.
1/2 ripe cantaloupe, peeled, seeded, and cut into chunks
1 cup skim milk
1 cup vanilla fat-free yogurt
1 cup crushed ice
2 tablespoons sugar, or to taste
Combine all ingredients in a blender and process until smooth. Makes about 4 cups.
Cantaloupe Chicken-Orzo Salad
From www.tasteofhome.com' target
1/2 cup uncooked orzo pasta
1 snack-size cup (4 ounces) pineapple tidbits
1/2 cup fat-free mayonnaise
1/3 cup fat-free plain yogurt
4 teaspoons lemon juice
1 teaspoon minced fresh mint
1 teaspoon grated lemon peel
1 teaspoon honey
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups cubed cooked chicken breast
1/2 cup chopped celery
1/3 cup chopped sweet red pepper
1/4 cup chopped green onions
1 small cantaloupe, quartered and seeded
1/4 cup unsalted cashews
Cook pasta according to package directions. Meanwhile, drain pineapple, reserving juice; set pineapple aside. In a small bowl, whisk the mayonnaise, yogurt, lemon juice, mint, lemon peel, honey, salt, pepper and pineapple juice until smooth.
Drain pasta and rinse in cold water. Place in a large bowl; add the chicken, celery, red pepper, onions and pineapple. Add mayonnaise mixture and toss to coat. Serve on cantaloupe wedges. Sprinkle with cashews.
Fresh Cantaloupe with Prosciutto
1 ripe cantaloupe or honeydew melon
16 very thin slices of Prosciutto di Parma or Prosciutto di San Daniele (approx. 1/2 pound)
Cut top and bottom off of melon, then stand it upright on one of the cut ends.
With your knife, peel off rind from top of melon to bottom. When melon is completely peeled, slice it in half. Scoop out seeds using a spoon, then discard.
Cut each half into 8 crescent-shaped wedges, lengthwise.
Wrap middle of each wedge of melon with a slice of prosciutto. Fan out on a platter and serve.