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Tag Archives: Rotisserie Chicken
Rotisserie is a style of roasting where meat is skewered on a spit a long solid Supermarkets commonly mass-produce rotisserie chickens.… Rotisserie Chicken – Good Sausage – Potato Recipe This has been a favorite for the last year! I have made some changes to the recipe and since I just made it last night and took pictures, I decided to post the recipe again with the modifications. You can read the original recipe here: Original GF DF SF CF Potato Chicken Sausage Healthy Recipe. The first major change is the chicken. I used to add plain chicken breast cut up into small bite size pieces. Now I use Rotisserie Chicken cooked earlier in the week. This chicken tastes better! The first time I used it because I didn’t have any chicken in the freezer. Every one complemented me on the meal and said how much they liked the chicken! It was easier for me and they all loved it – no brainer… easy peezy! Here the recipe for my Rotisserie Chicken. The next change has been in the types of potatoes I use. I love using sweet potatoes but they aren’t always available at Costco. The second choice is the small red potatoes, which Costco usually carries. However, they were soft and I didn’t want to try to use them up in a week so I went with the Idaho baking potatoes. They were huge! Not our favorite in this dish but ok. (My favorite is a mix of sweet potatoes and red potatoes.) Here is the recipe for the dressing: Dressing – olive oil, red wine vinegar, oregano, basil, salt, lemon juice, dijon mustard. (I use about twice the oil as the vinegar; so if I double the dish, it would be 1 cup oil to 1/2 cup vinegar; approx 2 T mustard; 2-4 T lemon juice; 4-5 heaping teaspoons of garlic;the rest to taste. ) NOTE: I now add a couple of teaspoons of diced hot peppers which gives it a little kick! Go ahead and try this! It tastes great right out of the oven or cold! Let me know what you think… [[For more info on Rotisserie Chicken: Rotisserie – Rotisserie is a style of roasting where meat is skewered on a spit a long solid Supermarkets commonly mass-produce rotisserie chickens.…]] How to make rotisserie chicken here. See the fast and easy tools you can use.
Rotisserie Chicken Can Be Healthy! My friend Nancy always chuckles when she asks “What’s in the crockpot today?” There is a 35% chance that the answer will be “rotisserie chicken.” It depends on the menu selection for the week, but I usually cook 2-4 rotisserie chickens a week! I am not talking about the prepared rotisserie chicken that you pick up in the grocery store or at COSCTCO. I have nothing against them except, if you have any food sensitivities, it is highly likely that you will have some reaction. The problem: they can tell you exactly what was in the vat when they prepped the chicken. For most Americans, this is not an issue but for those that have issue, it is a big problem! I have looked at rotisserie’s that you purchase. (Just take a look in the right sidebar and you will see a couple of my favorites.) I have reviewed countless number of recipes and methods but I keep coming back to one recipe: Healthy Crockpot Rotisserie Chicken. This is the easiest, simplest, healthiest, moistest, cost efficient rotisserie chicken! First the crockpot is set and forget! ( I love that!) Second, it takes me about 10 minutes in the morning to cut up some onion, celery and garlic and make the spice mix and prep the chickens. Third, in about 4-6 hours I have tender, tasty meat to eat as it or make a chicken dish. Fourth, I have enough leftovers to make dinner at least once if not two nights. Fifth, I reuse the crockpot that same night and make chicken broth. I know that everything I add can be eaten by food sensitive members of the family. You can view this healthy diet recipe at Healthy Crockpot Rotisserie Chicken. For more healthy diet recipes, go to Healthy Recipes page. After you try this recipe, please let me know what you think. Linda Relevant Searchhealthy rotisserie chicken recipes
Healthy Rotisserie Chicken in a Crockpot! Our experiment putting a whole chicken in the crockpot was a success! Now, it may not technically be rotisserie chicken but it was very, very close! The meat fell off the bones and was tender and moist. It was delicious! If you remember from the recipe, Healthy Rotisserie Chicken in a Crockpot, I didn’t add any water to the crockpot. I just rubbed in spices all over and added a few veggies inside. The chicken produced its own juices! After we picked off most of the meat I saved the carcass for soup. (I’ll post that recipe soon.) If you haven’t tried this, I wholeheartedly recommend cooking your next chicken in the crockpot for a healthy rotisserie chicken!
Healthy Rotisserie Chicken in a Crockpot Actually the verdict has not been reached! As you know, we have written a lot about rotisserie chicken and whether or not it is healthy. Overall, it is generally healthy but if you have any food sensitivities, beware. These chickens are treated with a mixture of spices and stuff before they are sent to the stores. Chicken broth is one of the ingredients used in this process. One the surface, chicken broth sounds fine. The problem is that they don’t tell you what went in to the making of the chicken broth. As we found out the hard way, there was either gluten or corn starch in the last rotisserie chicken we picked up at a grocery store. I read somewhere that COSTCO rotisserie chickens were gluten free. I checked the ingredients last night and they too use that vague ingredient: chicken broth. So I am on a quest to make rotisserie chicken from scratch. The problem: I don’t have a rotisserie do-hicky. I have looked at them online and may end up purchasing one but for the mean time I will improvise. I found a recipe that I have modified and am trying in the crockpot! Our nutritionist told us about Coleman chickens and that we could purchase them at COSTCO. So last night on our weekly COSTCO food run I picked up a couple of whole chickens. Now you have to realize that I think I have purchase a whole chicken maybe 5 times in the past 25 years! I mean really, frozen chicken fingers used to be my preferred way of purchasing chicken from the store. I graduated to chicken breasts but now need to stretch myself to the whole chicken. Since we are trying to eat “healthy” chicken – no antibiotics, no hormones, no preservatives, etc – you are talking about more expensive chicken. Therefore buying a whole chicken is a cheaper way to go. Here is what I did: Put on surgical gloves (You know those thin plastic gloves your throw away when finished. I’m sorry but I don’t like handling chicken with my bare hands.) Remove the plastic wrap and may sure there was nothing hiding in the cavity of the bird. Optional: remove the skin (for this experiment, I removed the skin; not all of if but a major portion) Mix up some herbs and seasonings (NOTE to SELF: Do this first so I don’t have to go through two pairs of gloves.) Salt Basil Oregano Paprika Onion salt Cayenne pepper Chili pepper Garlic Thyme Dry Mustard Some where between 1/2 teaspoon to heaping teaspoon, depending on your preferences. (Remember – we can’t have pepper – which I love.) Cut up some onion, garlic and celery – stuff these in the cavity. (I have around 3-5 garlic cloves, 1/2 a red onion and one celery stock and it was about right.) Get those gloves out and start rubbing the spice mixture all over the bird. Stuff the … Continue reading