WNBA legend Lisa Leslie teamed up with Boston Market to offer us cooking beauties a few shortcuts in the kitchen. As a wife to her husband Michael Lockwood, mother to her beautiful kids Lauren Jolie Lockwood and Michael Joseph Lockwood II and talk show host (CBS Sports’ “We Need To Talk”), author, sports analyst, motivational speaker and entrepreneur, Leslie’s often left with limited time to get it all done. So like any other modern woman, Lisa finds comfort in short cuts.
Boston Market is the best and healthiest option for fast food and Lisa likes to remix their signature favorites with some of her own home cooking. Check out these time-saving recipes, but first–watch Lisa talk about her love of Boston Market!
Baked Chicken Ziti
1 Boston Market Rotisserie chicken, picked
8 ounces uncooked ziti (short tube-shaped pasta)
1/2 cup hot water
1 (12-ounce) jar roasted red bell peppers, drained
1 (8-ounce) block fat-free cream cheese, softened
1 tablespoon olive oil
1/8 teaspoon salt
4 garlic cloves, minced
1 tablespoon chopped fresh parsley
3/4 cup (3 ounces) shredded sharp provolone cheese
Preheat oven to 400°.
Cook pasta according to the package directions, omitting salt and oil. Drain well.
Combine hot water, roasted red bell peppers, and cream cheese in a food processor; process until smooth, scraping sides.
Heat the oil in a Dutch oven over medium-high heat. Add chicken, and garlic and season with salt; sauté 2 minutes. Add pepper mixture to pan; bring to a simmer. Reduce heat; cook 2 minutes, stirring frequently. Add pasta and parsley to chicken mixture, tossing well to combine. Spoon pasta mixture into an 8-inch square baking dish lightly coated with cooking spray, and sprinkle evenly with cheese. Bake at 400° for 20 minutes or until cheese melts; remove from oven.
Return dish to oven; broil 2 minutes or until cheese begins to brown. Remove from heat; let stand 10 minutes before serving.
Chicken and Grilled Vegetable Lasagna
1 Boston Market Rotisserie chicken, picked
1 zucchini cut lengthwise three times
1 yellow squash cut lengthwise three times
1 green bell pepper cut in half remove stem and seeds
1 red onion peeled sliced ¼ inch slices
2 tablespoons fresh basil chopped
1 tablespoon fresh oregano chopped
2 tablespoons fresh garlic chopped
1 tablespoon salt
1 tablespoon pepper
1 oz. olive oil
3 cups tomato-basil pasta sauce
6 oven ready lasagna noodles
1 (15-ounce) container ricotta cheese
2 1/2 cups (10 ounces) shredded mozzarella cheese
Place vegetables in a bowl and add oil, herbs, salt and pepper; toss to cover vegetables.
Grill off vegetables on your grill; grill just long enough to place a light grill mark on both sides of the vegetables. Remove vegetables. Chill and rough chop. Set aside.
Heat large skillet over medium heat, add chicken and stir in pasta sauce.
Lightly grease an 11 x 7 inch baking dish.
In prepared baking dish, spread 1/2 of the chicken sauce followed by 1/2 of the chopped grilled vegetables, 3 noodles and half each of ricotta cheese and mozzarella cheese. (The ricotta cheese layers will be thin.) Repeat layers finishing with a layer of cheese. Slowly pour 1/4 cup hot water around inside edge of dish. (Adding water will help create moisture in the final dish.) Tightly cover baking dish with 2 layers of heavy-duty aluminum foil.
Bake at 375° for 45 minutes; uncover and bake 10 more minutes. Let stand 20 minutes before serving. Serves 6-8.
Waldorf Chicken Salad
1 Boston Market Rotisserie chicken, picked and diced
½ cup apples diced
½ cup celery diced
¼ cup grapes cut in thirds
¼ cup walnuts chopped
1/3 cup mayonnaise
Salt and pepper to taste
Combine all ingredients in a bowl, chill and serve on bread, croissant or on a bed of lettuce. Serves 5-6.
This recipe calls for 1 whole Boston Market Rotisserie chicken but if you want all white meat buy 2 whole chickens and use dark meat in another recipe.
Chicken Lettuce Wraps
1 whole Boston Market Rotisserie Chicken, picked and diced in small pieces
2 tablespoons canola oil
8 oz. can water chestnuts, drained and chopped
1/2 cup carrots, diced in small pieces
4 green onions, thinly sliced
1/4 cup roasted peanuts chopped in half
1 head Greenleaf or Iceberg lettuce, separated into whole leaves
1 – 8 oz. pouch or 1 cup of your favorite Hoisin Sauce
Heat oil over high heat in large frying pan or wok
Add chicken, all vegetables and half of the peanuts, stir fry for 2 minutes
Add 3/4 pouch of Asian sauce, bring to a simmer, add green onions and remaining peanuts
Scoop the mixture into a lettuce leaf cup
Drizzle the remaining sauce on top