Root Beer Can Chicken

This recipe is from the June 2010 issue of Cooking Light...

1 1/2 teaspoons Hungarian sweet paprika
1 teaspoon brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground red pepper
1/2 teaspoon chili powder
1/4 teaspoon ground allspice
3/4 teaspoon kosher salt, divided
2 (12-ounce) cans root beer, divided
2 tablespoons chilled unsalted butter, cut into pieces
2 teaspoons cider vinegar
1 (3 1/2-pound) whole chicken, skinned


1. Prepare grill for indirect grilling, heating one side to medium.

2. Combine first 7 ingredients and 1/2 teaspoon salt in a small bowl.

3. Open both root beer cans; pour 18 ounces into a small saucepan. Set remaining root beer aside (in the can). Bring 18 ounces root beer to a boil. Cook until reduced to 1/3 cup (about 20 minutes). Remove from heat. Add remaining 1/4 teaspoon salt, butter, and vinegar, stirring until smooth.

4. Rub paprika mixture evenly over chicken. Holding chicken upright with the cavity facing down, insert reserved opened root beer can into cavity. Place chicken on unheated side of grill. Spread legs out to form a tripod to support the chicken. Cover and grill for 1 hour and 30 minutes or until a meat thermometer inserted into meaty portion of thigh registers 160°, basting chicken every 20 minutes with sauce.

5. Lift chicken slightly using tongs; place spatula under can. Carefully remove chicken and can from grill; place on a cutting board. Let stand 10 minutes. Gently lift chicken using tongs or insulated rubber gloves; carefully twist can and remove from cavity. Discard can. Carve chicken.


Nutritional Information
Calories: 371
Fat: 15.1g (sat 6.2g,mono 5g,poly 2.4g)
Protein: 35.6g
Carbohydrate: 21.4g
Fiber: 0.2g
Sodium: 502mg
Calcium: 32mg

Spinach Tart

I made this recipe last night and it was a hit. I like using the 5x8 tart pan as the phyllo dough fits nicely into it. It counts as 5 WW points per serving. Of course, I had two servings last night. Should have made a salad to go with it.

Serves 6
(makes one 10-inch round tart or one 5x8 rectangular tart)
(adapted/modified from recipe posted by Tartelette)

4 eggs, beaten

2/3 cup whole milk (or half-and-half)

1/2 tsp salt

1/2 tsp pepper

pinch of nutmeg

1-2 tbsp olive oil

3-4 thin slices from a red onion
6-8 stems of asparagus, cut into 1-inch pieces
8 ounces fresh mushrooms, sliced
3-4 cups of fresh spinach (loosely packed)
6-8 sheets of Phyllo dough
Olive Oil Cooking Spray
4 ounces prosciutto (or thinly sliced ham or crisp, crumbled bacon), optional
6 ounces crumbled feta cheese (reduced fat)

Preheat oven to 375.

In a large measureing cup combine the eggs, milk, salt, pepper and nutmeg, mixing thoroughly. Set aside.

Heat the olive oil in a large skillet. Add the onion, mushrooms and asparagus and let them sweat on medium-low heat until the mushrooms are golden brown and the asparagus is tender. Add the spinach to the skillet and cover with a lid, turning heat off. Let sit until spinach is wilted. Place the spinach, onion, mushroom and asparagus mixture in a large strainer and allow it to drain well, pressing lightly as needed to remove excess moisture.


Carefully prepare the crust using phyllo dough. Take one sheet of phyllo and spray it with Olive Oil spray. Continue with 5-7 more sheets of phyllo and cooking spray. Place the crust in the tart pan (preferably one with a removable bottom so it can be easily served on a dish or tray.)

Place the tart pan on a baking sheet lined with aluminum foil for easy cleanup from any leaks or spills.

Spread the spinach/mushroom/asparagus/onion mixture on the crust, making sure all the ingredients are well-distributed. Tear pieces of prosciutto and place on top of the spinach mixture. Pour the egg mixture into the tart pan until it almost reaches the top of the crust. Sprinkle the feta cheese on top of the filled tart.

Bake at 375 for 30 minutes or until the tart is golden brown. Let cool at least 5 minutes before releasing it from the pan to a serving plate.