These chicken legs come out nice and crispy by baking them in the oven at a high temperature. Serve as is, or during the last few minutes of cooking brush them with your favorite sauce like buffalo or barbecue.

This easy to prepare salad is loaded with fresh and vibrant flavors that you’re guaranteed to love.

1 medium onion, chopped
3 carrots, peeled and chopped
3 stalks celery, chopped
2 garlic cloves, finely chopped
1 parsnip, peeled and chopped
1 turnip, peeled and chopped
1/4 cup uncooked wild rice, rinsed and drained
3/4 cup Trader Joes Brown Rice Medley (long grain brown rice, black barley, daikon radish seeds)
2 bay leaves
1/2 teaspoon dried thyme
Salt and black pepper, to taste
4 boneless skinless chicken breasts (about 2 pounds)
10 cups low-sodium chicken broth
1/4 cup chopped fresh parsley

In a 6 quart slow cooker, combine onion, carrots, celery, turnip, parsnip, garlic, wild rice, bay leaves, thyme, salt, and pepper. Top with chicken breast halves. Add the chicken broth.

Place the lid on the slow cooker and cook on low heat setting for 6 to 6 1/2 hours or on high-heat setting about 3 1/2 hours. Carefully remove chicken and shred with two forks. Return to the slow cooker and stir. Remove the bay leaves. Add the parsley and season with additional salt and pepper, to taste.

Serves 8

3 skinless boneless chicken breast – about 2 pounds – trimmed and cut into 1 inch cubes
1 large onion – diced
4 carrots, pealed and diced
2 celery stalks diced
4-5 potatoes, pealed and cut into 3/4 to 1 inch cubes
8 oz. mushrooms, cleaned and halved
2 – 14 oz cans chicken broth
1 – 14 oz can diced tomatoes, drained
1 tsp celery salt
1 tsp dry thyme
1 bay leaf
1/2 tsp black pepper
salt, to taste
16 oz package frozen mixed vegetables

Prepare vegetables.

Clean, trim and then cube chicken.

Place all ingredients in crock pot except for the frozen vegetables.

Cook on low for 8 hours or high for 4 hours.

Add frozen vegetables 20-30 minutes before serving.  Taste and season with salt and black pepper if needed.

Serves 6-8

These chicken Parmesan meatballs is a wonderful dish that is full of flavor.  Serve them over pasta, with bread, or you can make chicken parm meatball sliders.

For the meatballs:

1 lb ground chicken
¼ cup dried Italian seasoned breadcrumbs
3 tbsp grated onion
1 tbsp dried parsley
1 tbsp chopped fresh basil
½ cup grated Parmesan cheese
¾ tsp salt
¼ tsp black pepper
2 garlic cloves, minced
1 large egg, beaten
pinch of red pepper flakes
2 tbsp olive oil

For baking:

12 oz marinara sauce
8 oz mozzarella cheese
2 tbsp Parmesan cheese

To make the meatballs:

Preheat oven to 400° F. Add all of the meatball ingredients to a large bowl and combine gently using a fork.

Use a 2-inch ice cream scoop to portion out the meatball mixture, shape each into a ball with your hands.

Heat the olive oil in a large cast iron skillet and brown the meatballs on all sides.

Add the sauce to the pan, divide the cheeses between the meatballs, topping each with a fair amount of cheese.

Bake for 15 minutes. Place under the broiler for the last minute to lightly brown the cheese.

Serve over pasta or with crusty bread.

Serves 4-6