It's OK to be chicken

I didn't want to cook. I had just spent a whirlwind weekend in Cincinnati with family, driven 3+ hours in a hot car and still had to grocery shop and pick up Denali from the kennel. That was enough for a day. Or two.

Instead of picking up a pizza, which was very tempting, or buying a slew of frozen entrees at the grocery, I picked up one of my favorite ready-to-go meals: the rotisserie chicken. My grocery always has them hot and waiting for me near the checkout lanes. While they have several flavors, I like to stick with good ol' plain. It makes it that much easier to dress it up.

(Get it ... the chicken's dressed up! OK, I'm lame.)

Without further ado, the many faces ... or meals ... of the rotisserie chicken.

Monday: Chicken breast slices (about half of breast) with a microwaved sweet potato and grilled summer squash. (With the holiday and all, I forgot that I was supposed to go meatless.)

Tuesday: Wrap with chicken breast, raw summer squash, tomato, red onion and a wedge of the new sun-dried tomato Laughing Cow.

Wednesday: Chicken thigh quarter, broccoli and a sweet potato mashed with Silk Almond Milk, pumpkin pie spice and Truvia.

BBQ Chicken Wrap

Thursday: Wrap with chicken breast (on to breast No. 2), 1/2 T barbecue sauce, 1/2 T light ranch, shredded cheddar and red onion. Grilled until it was all warm and melty.

Friday: Quesadilla with chicken, salsa and homemade creamy avocado sauce. Wait. What is homemade avocado sauce? I took a 1/4 avocado and 1/4 cup 0% Fage, and I mashed it with a splash of lime juice and dashes of cumin, salt, pepper and garlic powder. By the way, this meal scores extra points because I served it with a 1/2 cup fat-free refried beans. Beans that were in a can, which was in my pantry. Operation: Clean Out the Pantry, full steam ahead!

How do you dress up chicken?