Loco for my Cocorico

I am not one to be a product pusher, but if you want to invest in one item that will make your roast chicken/turkey experience unbelievable, you MUST invest in a Cocorico. The Cocorico makes roasting poultry so easy and so delicious. I got mine two years ago through the napastyle.com website. The above pictured turkey is from our 2008 Thanksgiving feast. Just season your chicken/poultry, seat it on the Cocorico cone, toss in your favorite veggies, and you will have a healthy meal in 1-2 hours. Two things you need to remember with the Cocorico:

1) If you get a ceramic Cocorico, you have to soak it for 15-30 minutes before you use it, or it will crack.
2) For the perfect roast, rotate the Cocorico ever so often while the chicken/turkey is cooking.

Easy Cocorico Chicken
1 oven roaster chicken
3 carrots, pealed and quartered
2 stalks of celery, quartered
2 onions, quartered
4 red potatoes, scrubbed and quartered
1/4 cup chicken broth

-Heat oven 350.
-Season your chicken with salt and pepper (to spice it up, I use Mrs. Dash--yummy, plus no calories).
-After soaking your Cocorico, spray with PAM and seat chicken on the cone with the legs facing up.
-Evenly distribute the veggies around the bird. Pour broth over veggies.
-Place Cocorico on bottom rack of your pre-heated oven.
-Every 15-20 minutes, turn the Cocorico a 1/4 turn to ensure an even roast. When you rotate the bird, also toss the veggies to make sure they don't stick.
-Chicken should be done in 1 hour. Let rest for 15 minutes prior to carving.

Chicken comes out to 1 point per ounce. Veggies have about 50 calories per 1/2 cup.

Healthy meals to nourish your mind.

A new twist on a garden favorite--Zucchini and Feta Quesadillas

I came across this recipe in a cooking magazine when I was trying to find up ways to use left over zucchini. I modified it to make it a quick and easy meal that you can make in no time. The combination of flavors surprised me at first, but both hubby and I agree that it is quiet tasty!

Zucchini and Feta Quesadillas--4 points per quesadilla
1 onion, chopped
3 small zucchini, shredded and squeezed dry
1 tsp garlic powder
1 tsp oregano
salt/pepper to taste
2 small tomatoes, or one large, cored, seeds removed, and diced
1/2 cup kalamata olives, sliced
1/2 cup reduced fat feta cheese
1 cup part-skim shredded mozzarella
8 whole wheat 8-inch tortillas

Over medium high heat, saute onions and zucchini together until soft. Season with garlic, oregano, salt and pepper. Allow to cool.
In a large bowl, mix together tomatoes, olives, cheeses, and zucchini mixture. Place 1/8 of mixture on each tortilla and fold in half.
Spray frying pan with PAM. Brown each quesadilla for 3-4 minutes a side, or until crispy.

Serve with Corn and black bean salsa (recipe below)

1 can sweet yellow corn, drained and rinsed
1 can black beans, drained and rinsed
1/4 red onion, finely diced
2 tbs balsamic vinegar
1 tbs cilantro
salt/pepper to taste

Mix all ingredients together. Let sit over night for added flavor.
12 points in entire recipe.

Healthy meals to nourish your mind.