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Grilled Mozzarella, Tomato and Pesto Sandwich from Zagleft

A few of the recipes this week are centered around leftovers.  On Monday, you’ll notice a recipe for a perfectly roasted chicken.  Don’t be intimidated by the thought of roasting a whole chicken.  It’s easier than you think and once you know how, you can buy whole chickens when they are on sale and structure your weekly menu around them.  This recipe will give you the juiciest, most tender chicken you’ll ever taste.

You can use the remaining chicken a very tasty Chicken Caesar Salad Pizza recipe and a flavorful Chicken, Black Bean, and Corn Soft Tortilla recipe.

Have a great week!


Perfectly Roasted Chicken

Perfectly Roasted Chicken from Zagleft


1 4-6 pound roasting chicken

1 1/2 teaspoons salt

1/2 teaspoon pepper

1 teaspoon dried thyme

1 lemon, halved

2 cloves garlic, cut in half

1 tablespoon butter

4 carrots cut into 2-inch chunks

1 tablespoon olive oil


Preheat the oven to 425 degrees F.

Unwrap the chicken and remove the giblets from the inside cavity.  Thoroughly rinse the inside and outside of the chicken and pat dry with a paper towel.

Sprinkle 1 teaspoon of salt and 1/2 teaspoon pepper inside the chicken.  Stuff the cavity of the chicken with both halves of the lemon, the garlic, and the thyme.

Scatter the carrots around the baking pan and place the chicken in the center of the pan on top of the carrots.

Pour the melted butter over the chicken.  Sprinkle the chicken and carrots with 1/2 teaspoon salt and 1/4 teaspoon pepper and drizzle the olive oil over everything.

Mix the carrots well so they are evenly coated.

Roast the chicken in the oven for 1 1/2 hours, or until the juices run clear when you cut between a leg and a thigh.  Remove the chicken and carrots to a large plate and cover with aluminum foil for about 15 minutes.

Slice the chicken and serve with the carrots and cooked rice.


Caesar Salad Pizza


1 (12-inch) prepared pizza crust

2 1/2 cups shredded mozzarella cheese, divided

1 cup cooked, chopped chicken

2 cups shredded romaine lettuce

1/2 cup Caesar dressing ( or your favorite dressing)


Preheat oven to 400 degrees F.

Top pizza crust with 2 cups mozzarella cheese and bake for 8 minutes or until cheese melts.

Combine the chicken, lettuce, and remaining cheese with the dressing in a bowl.  Top the hot pizza with salad and cut into wedges.


Chicken, Black Bean, and Corn Soft Tortillas


2 flour tortillas

1/2 cup canned black beans, rinsed and drained

1/2 cup canned whole kernel corn, rinsed and drained

1 cup cooked chicken, chopped

1 tablespoon sour cream

a sprinkling of shredded cheddar cheese


Heat the flour tortillas in the microwave, 2 to 3 minutes.  Divide the beans between the two tortillas.  Spread the corn and the chicken over the beans.  Top with the sour cream and shredded cheddar cheese.  Roll and enjoy.


Grilled Mozzarella, Tomato and Pesto Sandwich 

Grilled Mozzarella, Tomato and Pesto Sandwich from Zagleft

Ingredients (Makes 2 sandwiches)

4 slices of bread

1 tablespoon butter

prepared pesto

4 thick slices of tomato

several slices of mozzarella cheese

Click here for directions.


Easy Macaroni and Cheese


1 cup macaroni

1/4 cup (1/2 stick) butter, sliced

1 1/2 cups shredded cheddar cheese or Velveeta

2/3 cup milk


Preheat oven to 350 degrees.

Cook macaroni according to package directions and drain.  Stir in butter and mix to melt.

Mix cheese, milk, and a pinch of salt and pepper in a bowl and stir into macaroni.  Place in a buttered baking dish.

Bake until brown on top.

*Velveeta is processed food and not as healthy as other cheeses.  It melts better than most other cheeses.  If you choose to eat it, use moderation.

Week of Easy College Meals Featuring Baked Macaroni & Cheese

Prep: 30 minutes
Cook: 30 minutes
Total: 1 hour
Servings: 5 dinners plus leftovers for lunch
This week features an easy Roasted Chicken recipe, Chicken Caesar Pizza and easy Macaroni & Cheese.


  • 4-6 lb roasting chicken
  • prepared pizza crust
  • mozzarella cheese
  • cheddar cheese , shredded
  • 1 small can black beans
  • 1 small can whole kernel corn
  • sour cream
  • bread
  • flour tortillas
  • small jar pesto
  • macaroni
  • milk
  • salt
  • pepper
  • dried thyme
  • butter
  • olive oil
  • Caesar dressing
  • 1 lemon
  • garlic
  • carrots
  • lettuce
  • tomato


Remember to check your pantry and refrigerator for items you may already have before you go grocery shopping
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Tip of the week:  Motivate yourself to eat healthily!  Make healthy food choices not only because you think you should, do it because you truly want to.  You want to feel good, think clearly, and have all the energy you need to pursue your passions and interests at all times.  Pay attention to what you eat.  Notice how you feel if you grab a greasy fast-food burger and fries when you’re out.

We all like to enjoy a little something sweet every once in a while and here’s a fantastic recipe for No-Bake Chocolate Peanut Butter Cookie Bars that will satisfy any sweet tooth.  It can be made in minutes and keeps well in the fridge to enjoy throughout the week.

No Bake Chocolate Peanut Butter Cookie Bars

Click here for the recipe.

Related Posts:

Meals For College Students – Week of February 18, 2013

Meals For College Students – Vegetarian Recipes

Meals For College Students – Bubble Pizza and Fettuccine Alfredo Week

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Hi, I’m Joanie and welcome to ZagLeft where we share favorite recipes as well as exciting travel experiences that we’ve enjoyed while always trying to take the road less traveled.

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