Simple Meal Ideas with 1 chicken

These tips & recipes were highlighted on Fox 19 earlier today: CLICK HERE for TipsIf you're a working parent of just someone that doesn't want to spend a lot of time in the kitchen but enjoys tasty food, this is for you! I am a huge fan of my crock pot because it's convenient and reduces the stress of cooking after a long day.When cooking a chicken, it's cheaper to buy a whole fryer versus the "parts", though you will have more skin and bones to deal with. If you're looking to eat cleaner this season, go for an organic chicken. Organic chicken contains no added ingredients (like saline), is antibiotic free and raised without hormones. Actually, by law, the hormones cannot be used on chicken, turkey or pork. So ALL chicken is raised and sold without added hormones.To cook the chicken, remove it from the bag and remove the giblets (in the cavity). Dust the cavity and outside of the chicken with about a teaspoon of seasoned salt. The beauty of seasoned salt is that is contains HALF the sodium of table salt! It also adds a savory flavor to the meat. REMEMBER- Do NOT rinse your chicken! Research has shown this actually spreads more germs in your kitchen sink. Place the chicken in the crock pot (no liquid needed) and set it on low for 5-6 hours. Voila! Chicken can be cut up and used in a variety of recipes. Here are two!Chicken Vegetable Soup:Ingredients6 cups low sodium chicken broth2 cups cooked chicken (about 1 lb chicken breast)1 frozen bag mirepoix1 box frozen spinach1 clove garlic, minced½ cup uncooked brown riceDirectionsPlace all ingredients except rice in a medium stock pot and simmer on medium heat for approximately 40 minutes until vegetables are soft. Add brown rice and simmer on low for 30 minutes. Serve with freshly ground pepper.Makes 8 servings. Nutrition Facts per serving: 162 calories, 2.2 grams fat, 14.4 grams carbohydrate, 20 grams protein, 2 grams fiber, 44 mg cholesterol, 140 mg sodiumPesto Chicken & BroccoliIngredients2 cups cooked pasta, cut into chunks4 oz. jarred pesto2 Tbsp. olive oil, divided1 clove garlic, minced1 lb fresh or frozen broccoli1 lb whole wheat penne or other ‘tubular’ pasta½ cup Parmesan cheeseDirections1. Cook pasta according to directions and set aside.2. Steam broccoli for 4 minutes in microwave and set aside.3. Sautee garlic in 1 tsp. olive oil.4. Add chicken, pesto and broccoli and remaining olive oil and simmer for 2 minutes.5. Add pasta to chicken and pesto mixture and blend. Serve with 1 tsp. Parmesan cheeseMakes 8 servings. Nutrition Facts per serving: 343 calories, 12.6 grams fat, 46.8 grams carbohydrate, 12.2 grams protein, 6.7 grams fiber, 8 mg cholesterol, 181 mg sodium.