Kale, White Bean, and Butternut Squash Soup

(Courtesy of Woman’sDay)

Ingredients:

• 1 rotisserie chicken
• 2 tbsp. olive oil
• 1 large onion
• Kosher salt
• Pepper
• 2 stalk celery
• 3 clove garlic
• 6 sprig fresh thyme
• 2 tbsp. tomato paste
• 1 medium Butternut Squash
• 1 bunch kale
• 1 can low-sodium white beans

Directions:

1. Remove and discard the skin from the rotisserie chicken. Shred the meat into a bowl and set aside. Place the carcass and bones in a medium pot. Add 8 cups water, cover and bring to a boil. Reduce heat and simmer for 15 minutes.
2. Meanwhile, heat the oil in a large pot over medium heat. Add the onion, season with 3/4 teaspoon salt and 1/2 teaspoon pepper and cook, covered, stirring occasionally, for 8 minutes. Add the celery, garlic, and thyme and cook, stirring occasionally, until the onion is lightly golden brown around the edges, 4 to 6 minutes. Add the tomato paste and cook, stirring, for 1 minute.
3. Strain the chicken mixture into the vegetable mixture and discard the bones. Add the squash and bring to a boil. Reduce the heat and simmer until the squash is just tender, 5 to 7 minutes. Stir in the kale, beans, and shredded chicken. Cook, stirring, until the kale is just tender, about 3 minutes. Discard the thyme sprigs before serving.

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Grilled Chicken Caprese

(Courtesy of Woman’sDay)

Ingredients:

• 1 tbsp. red wine vinegar
• 3 tbsp. plus 2 tsp. olive oil
• kosher salt
• black pepper
• 1 small shallot, finely chopped
• 1 c. corn kernels (from 1 large ear, or frozen and thawed)
• 1 pt. mixed-color grape or cherry tomatoes, halved
• 4 6-oz. boneless, skinless, chicken breasts
• 2 lb. mixed-color medium and large tomatoes, sliced
• 1/4 c. small fresh basil leaves

Directions:

1. Heat grill to medium-high. Clean the grill and lightly oil. In a medium bowl, whisk together the vinegar, 3 tablespoon oil and 1/2 teaspoon each salt and pepper; stir in the shallot. Add the corn and grape tomatoes and toss to combine; set aside.
2. Rub the chicken with the remaining 2 teaspoon olive oil, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and grill until just cooked through, 4 to 6 minutes per side.
3. Arrange the chicken, sliced tomatoes and mozzarella on a platter. Spoon the corn mixture and any juices from the bowl over the top, then sprinkle with the basil.

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Asian Chicken Salad Lettuce Cups

(Courtesy of Woman’sDay)

Ingredients:

• 1 deli rotisserie chicken
• 2 medium carrots
• 1 can sliced water chestnuts
• 6 scallions
• ¼ c. plain Greek yogurt
• ¼ c. Asian sesame salad dressing
• 1 head Boston lettuce
• Garnish: hot pepper flakes (optional)

Directions:

1. Remove and discard chicken skin and pull meat off bones. Tear or cut meat into bite-size pieces. Place in a large bowl with carrots, water chestnuts and scallions.
2. In a small bowl, whisk yogurt with salad dressing; toss with chicken mixture.
3. Spoon into lettuce leaves. Sprinkle with hot pepper flakes, if using.

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