3 Simple dinner-to-lunch recipes

Make a roast chicken for dinner and have enough left over for one or two great lunches. To roast two 4-pound chickens at once, use a cookie cooling sheet as a flat rack on top of a large low-sided baking sheet (such as a jelly roll pan). Be sure to leave space between the birds and rotate them as they cook for even browning.

ROAST CHICKEN

6 cloves garlic

2 tablespoons fresh rosemary leaves

1 teaspoon salt (plus more for seasoning the surface)

1 (6-pound) roasting chicken

1. Preheat oven to 400 degrees. Coat a roasting pan and rack with cooking spray.

2. Chop garlic and rosemary together by hand or in a food processor; combine with salt.

3. Remove giblets and neck from inside chicken and rinse out cavity; pat dry and trim excess fat. Gently loosen skin from the meat using your fingers. Spread garlic mixture under the skin over entire bird. Tuck tips of the wings under the back and tie the drumsticks together with kitchen twine. Sprinkle the entire bird with additional salt and pepper.

4. Place the bird on a roasting pan rack, breast side up, and place in center of oven. Roast until a meat thermometer inserted into thickest part of the thigh, but not touching the bone, registers 170 degrees, about 1 hour and 45 minutes. Remove from the oven and let stand 10 minutes before carving. Makes pproximately 8 servings.

Nutritional analysis for each serving: 397 calories, 42 g protein, 1 g carbohydrates, 0 g fiber, 24 g fat, 7 g saturated fat, 420 mg sodium

ROSEMARY-GRAPE CHICKEN SALAD

1/4 cup plain nonfat Greek yogurt

1/4 cup light mayonnaise

1 teaspoon country Dijon mustard

1/2 teaspoon chopped fresh rosemary

2 cups chopped skinless roasted chicken breast (about 8 ounces)

1/4 cup chopped scallion

1/4 cup chopped celery

1/2 cup quartered red grapes

3 burrito-size (8-inch) flour tortillas

1. Combine the yogurt, mayonnaise, mustard and rosemary. Stir in the chicken, scallions, celery and grapes.

2. Place one-third of the salad in a log shape down the center of each tortilla, leaving a 1-inch border clear at the bottom. Fold bottom inch over filling, and roll sides of tortilla in to enclose.

Makes 3 servings

Nutritional analysis for each serving: 356 calories, 34 g protein, 25 g carbohydrates, 2 g fiber, 13 g fat, 2 g saturated fat, 645 mg sodium

BARBECUE PULLED-CHICKEN SANDWICHES

1/4 cup bottled barbecue sauce

3 tablespoons light mayonnaise

2 cups shredded roast chicken

1 cup shredded cabbage (or lettuce)

3 hamburger rolls, split

3 lettuce leaves

1. Combine the barbecue sauce and mayonnaise; stir in the chicken and cabbage.

2. Top each roll bottom with a lettuce leaf and one-third of chicken salad; close sandwiches. Makes 3 servings.

Nutritional analysis for each serving: 365 calories, 34 g protein, 32 g carbohydrates, 2 g fiber, 11 g fat, 3 g saturated fat, 674 mg sodium