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As we enter summer and the heat begins to hit the last thing I feel like doing is turning on my oven or sweating over the stove top! So I’ve been working on some easy crock-pot and BBQ alternatives.

The following recipes are easy on your checkbook and you get two dinners for the work of one – Serve Herbed Crock-Pot Chicken on Sunday and then turn the left-over chicken into a fresh and light Chicken Cabbage Salad for Monday!

Herbed Crock-Pot Chicken

• Remove the insides of the chicken, rinse and pat dry
• Place in the crock pot and baste with Meyer Lemon Infused Oil
• Sprinkle with your favorite seasoning (I like Garlic, Garlic and/or Dried Tomato & Garlic Pesto)
• Cook on low for 4-5 hours or high for 6-8 hours, until it begins to “fall apart”

(Look for whole chickens on sale at your local store and buy a few extra to stick in the freezer!)

Chicken Cabbage Salad

Ingredients: Left-over chicken from Herbed Crock-pot Chicken, 1 Head Napa Cabbage (or a bag of a prepared Cole Slaw), ¾ cup Green Onion, 1 cup Slivered Almonds, ½ cup Sesame Seeds, 1 package Chicken Top Ramen Noodles

• Shred chicken
• Wash and chop Napa cabbage and green onions
• Toast almonds and sesame seeds in your toaster oven until light brown, stirring once
• Place Ramen Noodles in small zip-lock and crush with the bottom of a glass
• Combine all ingredients in a large bowl and toss

Dressing: Chicken Seasoning packet (from Top Ramen), 6 Tbs. White Vinegar, ½ cup Meyer Lemon Infused Oil, ¼ Olive Oil, ½ sugar (or lighten it up by using ¼ cup Splenda).

• Mix well and pour over salad just before serving

This will be part one to several Summer Cooking posts as I come up with more ideas. Please share your “beat the heat” recipes or tips – I’d love to hear from you!