Slow-Roasted Rosemary-and-Garlic Chicken
10 garlic cloves, minced
2 Tbsps chopped fresh rosemary
1 (5- to 6-pound) roasting chicken
5 garlic cloves
4 (3-inch) rosemary sprigs
1/4 cup orange juice
1 Tbsp balsamic vinegar

(You'll need at least at 4-quart slow cooker to cook the whole bird. It also cooks nicely in the larger, oval-shaped cooker.)

Combine minced garlic and chopped rosemary. Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub garlic mixture under loosened skin over breast and drumsticks. Place 5 garlic cloves and rosemary sprigs into the body cavity. Place chicken, breast side down, in an electric slow cooker. Cover with lid; cook on high heat for 1 hour. Reduce heat setting to low; cook 7 hours. Remove chicken from slow cooker, reserving drippings. Discard skin from chicken.
Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a small saucepan, stopping before fat layer reaches opening; discard fat. Add orange juice and vinegar to saucepan; bring to a boil. Reduce heat; simmer 10 minutes.

Yield: 6 servings (serving size: 3 ounces chicken and 1/3 cup sauce)

CALORIES 175 (33% from fat); FAT 6.4g (sat 1.7g,mono 2.3g,poly 1.5g); PROTEIN 25g; CHOLESTEROL 76mg; CALCIUM 27mg; SODIUM 74mg; FIBER 0.2g; IRON 1.3mg; CARBOHYDRATE 3g

My notes: This recipe needed "something". We couldn't quite figure out what, though. I added salt and some cornstarch/water to the sauce to thicken it up a bit, but there was still something missing. The chicken fell right off the bone when I tried to take it out of the crock pot, very tender. The trick with the drippings was a great way to separate the fat off without using a special gadget or having to wait for it to solidify in the frig. I found a similar recipe here that I think I'd try next time instead, since neither of us are big fans of dark meat.

Tilapia Parmesan
2 lbs tilapia fillets (orange roughy, cod or red snapper can be substituted)
Lemon juice
1/2 cup grated parmesan cheese
2 Tbsps butter, room temperature (I used Brummel & Brown)
3 Tbsps mayonnaise (I used the Light stuff)
1/2 tsp onion powder
1/4 tsp seasoning salt (or Old Bay seasoning)
1/4 tsp dried basil

Preheat oven to 350. Lay fillets in single layer in greased 13-by-9-inch baking dish or jellyroll pan. Brush top with juice. Bake fish in preheated oven 10 to 20 minutes or until fish just starts to flake. In bowl combine cheese, butter, mayonnaise, onions and seasonings. Mix well with fork. Spread with cheese mixture and bake until golden brown, about 5 minutes. Baking time will depend on the thickness of the fish you use. (Watch fish closely so that it does not overcook.)

Note: This fish can also be made in a broiler. Broil 3 to 4 minutes or until almost done. Add cheese and broil another 2 to 3 minutes or until browned.
Makes 4 servings.

My notes: The original recipe is here. I tweeked it a bit. At first I wasn't really sure of fish and cheese together, but it came out quite tasty. I'd definitely try it again.

Apple Crisp
4 medium Granny Smith apples, peeled & sliced (4 cups)
3/4 cup packed brown sugar
1/2 cup flour
1/2 cup quick-cooking or old-fashioned oats
1/3 cup butter or margarine, softened
3/4 tsp cinnamon
3/4 tsp nutmeg
Cream or Ice cream, if desired

Heat oven to 375ºF. Grease bottom and sides of 8-inch square pan with shortening.
Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples. Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream.

CALORIES 320; FAT 11g (sat. 5g, trans.1g) ; PROTEIN 2g; CHOLESTEROL 25mg; SODIUM 80mg; FIBER 3g; CARBOHYDRATE 52g

Maple-Garlic Marinated Pork Tenderloin
2 tablespoons Dijon mustard
1 teaspoon sesame oil
3 cloves garlic, minced
fresh ground black pepper to taste
1 cup maple syrup
1 1/2 pounds pork tenderloin
DIRECTIONS
Combine mustard, sesame oil, garlic, pepper, and maple syrup. Place pork in a shallow dish and coat thoroughly with marinade. Cover, then chill in the refrigerator at least eight hours, or overnight. Preheat grill for medium-low heat.
Remove pork from marinade, and set aside. Transfer remaining marinade to a small saucepan, and cook on the stove over medium-low heat for 5 minutes. Brush grate with oil, and place meat on grate. Grill pork, basting with reserved marinade, for approximately 15 to 25 minutes, or until interior is no longer pink. Avoid using high temperatures as marinade will burn.

CALORIES 307; FAT 7.5g; PROTEIN 23.7g; CHOLESTEROL 75mg; SODIUM 187mg; FIBER 0.1g; CARBOHYDRATE 36.3g

My notes: This has become kind of the "company meal" in our house. Seth really likes it and has asked me to make it a few times when we've had people over (and actually eaten in!). The hours of watching the Food Network paid off and I figured out how to cook this inside, so neither of us have to stand out in the cold by the grill! Just sear the tenderloin in a pan and transfer to a 9 x 13 pan. Cook in the oven at 350 until the meat thermometer reads 135-140 F. Remove from oven and cover with foil; let rest for 10 minutes before slicing.

Chinese-Style Glazed Chicken Breasts
1/4 cup chicken broth
2 Tbsps hoisin sauce
1 Tbsp apricot preserves or fruit spread
4 skinless, boneless chicken breast halves
1/2 tsp salt
1/8 tsp black pepper
1 Tbsp vegetable oil

Combine first 3 ingredients in a small bowl; set aside.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle chicken with salt and pepper. Heat vegetable oil in a large skillet over medium-high heat. Add chicken, and sauté for 3 minutes on each side. Remove chicken from pan. Reduce heat; carefully stir in broth mixture. Return chicken to pan; cook 3 minutes or until done, turning to coat.

Yield: 4 servings (serving size: 1 chicken breast half and 1 tablespoon sauce)

CALORIES 186(25% from fat); FAT 5.1g (sat 0.9g,mono 1.3g,poly 2.5g); PROTEIN 26.7g; CHOLESTEROL 66mg; CALCIUM 17mg; SODIUM 526mg; FIBER 0.3g; IRON 0.9mg; CARBOHYDRATE 6.9g

My notes: I had defrosted some chicken and wanted to make something that I already had the ingredients for...so I found this recipe. It was good, but Seth and I both agreed that it needed something else. He suggested some sesame seeds and possibly something to add some heat, maybe some red pepper flakes or some of that mustard they give you with Chinese take out. Next time I make it I'll definitely add some onion or garlic powder. It's needs something to cut the sweetness a bit and make it more savory. I made some roasted asparagus to go with it. I stuck some frozen asparagus on a foil covered cookie sheet. Sprayed the spears with some olive oil spray and sprinkled them with salt, pepper and onion powder, then placed the sheet under the broiler. When they were finished cooking I sprinkled them with some parmesan cheese.