I'm sendng you one of the easiest and they can do with the chicken whatever they'd like.
I (we) at work just called this 'Good Sh*t' and it was the seasoning I always used on poultry to precook it for whatever.
You might call it this when you give it to them........
EVERYDAY SEASONING
a Chef's Journey
2 parts salt
1 part granulated garlic
1 part white pepper
MIX TOGETHER AND USE FOR EVERYTHING!!
This is what I use whenever I'm cooking a chicken that I want to use for different dishes or just have an oven-roasted chicken. Loosen the skin and rub the mixture uder the skin - I usually do 1/2 chicken at a time as it gives me plenty of meat for the two of us for 2 or 3 dishes/meals. Rub the outer skin with a little olive/vege oil and sprinkle with a little more of the seasoning. Bake at 350°F., uncovered for 30 minutes; then start temping it and pull it at 160°F if temping the white meat; 170° for dark meat (thigh/leg). So easy and so very tasty.
The chicken can also be done skinless.
ONe of the best grilled or oven-roasted salmon dishes for us is the Tarragon-Brown Sugar Salmon which is in the Journey....Home book. The amount of brown sugar is miniscule (2 T. for 3 lbs. fish)
I would also recommend the two books:
Don't Eat Your Heart Out
Choices for A Healthy Heart
Both are by Joseph C. PIscatella - they are aimed at heart folks, but all the food is so healthy that the dishes can be used by just about anyone for a healthy regime. My son who is a diabetic also, uses a lot of them.
I won't add anymore even tho I do have a lot of them, but Maryann, you are so up with the healthy regime, that I don't think you'll have any trouble recommending dishes to them.