Chicken Baked with Cabbage and Apple Cider
Pineapple Chicken Tenders
Turkey Croquettes

Chicken Baked with Cabbage and Apple Cider 

4 bone-in skinless chicken legs 

1 large granny smith apple 

½ medium head red cabbage 

½ Tbsp. olive oil 

1 ¼ cups apple cider 

¼ cup apple cider vinegar 

4 cloves garlic, chopped 

3 Tbsp .Dijon mustard 

4 springs fresh thyme 

1 ½ Tbsp. fresh rosemary, chopped 

1 teas. salt 

Black pepper to taste

Core the cabbage and slice into 8 wedges.  Peel and core the apple and slice into 8 wedges.  Place the chicken, olive oil, apple cider, apple cider vinegar, salt, pepper, thyme, rosemary and garlic in a large plastic bag with a ziplock.  Mix well and refrigerate for 4 hours or overnight.  Preheat oven to 400 degrees F.  Spray a 9×13-inch baking dish with cooking spray.  Place the chicken and its marinade in the prepared baking dish and place the cabbage and apples around the chicken.  Place the baking dish in the preheated oven and bake for 30 minutes.  Remove the pan from the oven and turn the chicken over.  Brush the mustard over the top of the chicken.  Return pan to oven and bake until the chicken is cooked through and the apples are tender, about 35 minutes.  Recipe makes 4 servings 

Pineapple Chicken Tenders 

2 lbs. chicken breast strips or tenderloins 

1 cup pineapple juice 

½ cup packed brown sugar 

½ cup light soy sauce 


 Place a small saucepan over medium hear and add the pineapple juice, brown sugar and soy sauce.  Stir and heat this mixture until just to the boiling point (do not boil) and remove the pan from the heat.  Place the chicken strips in a medium bowl and pour the pineapple mixture over the chicken.  Cover the bowl and refrigerate for at least 30 minutes.  Preheat the grill for medium heat.  Thread the chicken strips lengthwise onto the skewers.  Lightly oil the grill grate.  Grill the chicken tender for 5 minutes per side or until the chicken juices rum clear.  These will cook quickly so they need to be carefully watched.  Recipe makes 10 servings 

Turkey Croquettes 

12 oz. cooked turkey, chopped fine 

3 medium potatoes, peeled and cooked  

¾ cup low-sodium chicken broth 

½ cup seasoned breadcrumbs 

1 egg, whisked 

1 medium onion, chopped 

1 teas. olive oil 

3 cloves garlic, minced 

½ cup fresh parsley, chopped 

salt and pepper to taste 

Place the potatoes in a large bowl and mash them with ¼ cup of the chicken broth.  Add salt and pepper to taste.  Set aside.  Place a skillet over low heat and add 1 teaspoon of the olive oil.  Add the garlic and onions and sauté then add the parsley and some salt and pepper and cook for 2-3 minutes until the onions are soft.  Add the turkey, remaining broth and mix well.  Turn off the heat.  Add the turkey mixture to the mashed potatoes and mix well.  Adjust salt and pepper if necessary.  Preheat oven to 450 degrees F.  Line a cookie sheet with parchment paper and spray generously with cooking spray.  Use about one-quarter cup of the turkey mixture to shape into a croquette.  Place the formed croquette on waxed paper and continue making croquettes with the remaining mixture.  Dip each croquette first into the egg and then into the breadcrumbs.  Place croquettes on prepared cookie sheet and place cookie sheet in preheated oven.  Bake croquettes until golden, about 15 minutes.  Recipe makes 6 servings