Ingredients
1 (3 1/2-pound) whole chicken
1 teaspoon seasoned salt
1 lemon
2 tablespoons fresh rosemary (about 3 sprigs)
1/4 cup light mayonnaise
1 tablespoon dehydrated chopped onion


Steps
1. Preheat oven to 375°F.
2. Remove giblets from chicken and reserve for later use or discard. Wash chicken and pat dry. Place chicken in baking dish. Season inside cavity and outside of chicken with seasoned salt. Wash hands.
3. Wash lemon and rosemary. Using kitchen shears, finely snip rosemary leaves only and measure. Sprinkle 1 tablespoon rosemary inside chicken. Cut lemon in half and place both lemon halves inside chicken.
4. Coat outside of chicken with mayonnaise. Wash hands.
5. Sprinkle with remaining rosemary and onions. Bake 1 hour and 20 minutes, or until internal temperature of the thickest part of meat is 180°F.
6. Carve chicken and serve.

Ingredients
2 (14-ounce) cans chicken broth
2 teaspoons ham base
2 pounds fresh cut green beans
1/2 teaspoon salt
1/4 teaspoon black pepper


Steps
1. Rinse beans and remove any discolored beans.
2. Place large saucepan on high. Place broth and ham base in saucepan. Stir to dissolve ham base.
3. Add beans, salt and pepper. Cover and bring to boil.
4. Reduce heat to medium and cook 20-25 minutes, or until beans are tender, stirring occasionally. Drain beans and serve. (Makes 8 servings.)

Ingredients
3 large sweet potatoes
1 (14-ounce) can chicken broth
1 tablespoon olive oil
salt and pepper, to taste
1 tablespoon cinnamon sugar (optional)


Steps
1. Wash and peel sweet potatoes. Slice into quarters lengthwise, then cut into 1-inch chunks.
2. Pour broth and oil into large sauté pan. Add potatoes, salt and pepper. Cover and bring to boil on high heat.
3. Reduce heat to medium-high and boil 12-15 minutes, or until tender, stirring occasionally.
4. Drain potatoes and return to pan. Sprinkle with cinnamon sugar and serve.