Rotisserie chicken from the deli, along with potatoes and a vegetable make a simply delicious meal. The moist chicken may also be used as a versatile protein ingredient for favorite recipes.
Sweet potato contrasts the smokey flavor of barbeque sauce and gouda cheese in this easy-to-prepare weeknight dinner.
Sweet Potatoes Stuffed with Barbeque Chicken
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- ½ red bell pepper, chopped
- 1 cup barbecue sauce, plus more for serving
- 2 cups chopped spinach, coarsely chopped
- 2 cups shredded rotisserie chicken
- Freshly ground black pepper
- 1 small jalapeno, thinly sliced (optional)
- 1 cup shredded smoked gouda cheese
Sauté ½ red bell pepper in oil and then add 1 cup BBQ sauce and heat through. Add 2 cups coarsely chopped spinach, chicken and pepper and heat through.
Top with gouda and jalapeno and return to oven to bake 10 minutes or so, until cheese is melted. Serves 4
While I enjoy crunchy hard taco shells, this easy-to-prepare taco meat also tastes delicious in soft corn or flour tortillas.
Rotisserie Chicken Tacos with Guacamole
- 1 tablespoon vegetable oil
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper
- 10 ounce can enchilada sauce
- 3 cups cooked chicken, shredded
- 1 tablespoon smoked paprika
- 1 teaspoon cumin
- 6 hard tacos
- 1 large avocado, chopped
- 1 small tomato, chopped
- 2 green onions, sliced
- Juice from 1/2 lime
- 1 tablespoon chopped cilantro
- salt and pepper
- Cheddar cheese, shredded
Preheat oven to 325° and place tacos on a sheet pan to crisp up for 6 minutes.
To make a guacamole topping, combine avocado, tomato, green onions, cilantro, lime juice, salt and pepper to taste.
Put taco together with meat first, then shredded cheese and top with guacamole. Makes 6 tacos
Margie Mansure is an extension agent with N.C. Cooperative Extension. As a registered dietitian/nutritionist chef, she offers nutrition and cooking classes to community members.
