July 27, 2010 Healthy Firehouse Meals

Yesterday was my turn to cook yet again. For lunch my crew and I shredded the meat of two rotisserie chickens, mixed it with pesto sauce and parmesan cheese, topped it with tomatoes and fresh spinach, and then toasted provolone cheese on ciabatta bread. This is a quick and easy meal that's pretty much always a crowd pleaser.

For dinner we had Chipotle Macaroni and Cheese

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=671466


Marinated grilled chicken


Garlicky sauteed kale

http://www.chefmd.com/recipe_display.php?id=118


and Watermelon, Pine nut and Feta Salad with fresh Mint

http://www.chefmd.com/recipe_display.php?id=30


I like to add corn, olives and occasionally black beans into the mac and cheese. One station I worked at loved this recipe so much that they requested it every time I cooked. The kale went well with the mac and cheese. The mint did a great job of accenting the flavor of the watermelon. This was made for a very crisp and refreshing summer salad. All in all it took about two hours to prepare this for ten people.