INSIDE: Put your slow cooker to work for rosemary chicken,

These easy tasty options are perfect for a busy week

SLOW-COOKER ROSEMARY CHICKEN

FAMILY DINNER: Plan ahead and serve slow-cooker rosemary chicken, and you’ll have more time with the family. Serve the meal with a spinach salad and bread. Make or buy bread pudding for dessert. Plan ahead: Save enough chicken for another meal (see Round 2: Heat and Eat, Page 3).

Ingredients

6 medium red potatoes, halved

3 medium carrots, sliced 2 medium onions, cut into wedges

1/2 teaspoon coarse salt 1/4 teaspoon pepper

2 to 4 sprigs fresh rosemary

1 (3 to 3 1/2-pound) whole chicken

1/2 cup unsalted chicken broth

Servings: makes 4 servings

Preparation time: 15 minutes

Cooking time: 7 to 9 hours on low; 3 1/2 to 5 hours on high

Combine potatoes, carrots, onions, salt and pepper in a 4- or 5-quart slow cooker.; mix well. Tuck rosemary sprigs under breast skin of chicken. Place in cooker. Pour chicken broth over top. Cover and cook on low for 7 to 9 hours or on high 3 1/2 to 5 hours. (If you cook on high, use 1 cup broth.) Remove vegetables and chicken to a large serving platter. Discard skin and serve.

Per serving (without chicken skin): 328 calories, 39 grams protein, 5 grams fat (14 percent calories from fat), 1.2 grams saturated fat, 31 grams carbohydrate, 113 milligrams cholesterol, 432 milligrams sodium, 6 grams fiber.

Carb count: 2.