February 21, recipe, OVEN-ROASTED GREEK CHICKEN

February 21, recipe
OVEN-ROASTED GREEK CHICKEN (4 servings)

Ingredients
4 thighs and 4 drumsticks
1 medium egg plant cut in 1 1/2 inch chunks
2 red bell peppers, each cut in 12 strips
8 closve sgarlic
2 Tbsp oil
2 Tbsp fresh lemon juice
1 Tbsp bottled greek seasoning
1/2 tsp each sat and pepper
garnish fresh mint


Directions
heat oven to 450 F. Line 2 rimmed baking sheets with nonstick foil.

Divide chicken, vegetables and garlic evenly between baking sheets. Drizzle with oil; sprinkle with lemon juice, Greek seasoning, salt and pepper. Turn with a rubber spatula to mix and coat. Spread into a single layer.

Roast side by side on middle oven rack, turning chicken and vegetables once, 25 to 30 minutes, until an instant-read thermometer inserted in thickest part of thigh, not touching bone, registers 170 F and vegetables are browned at the edges and tender. Remove to serving platter, add mint, if desired, and serve.

calories 427, fiber 3 grams

February 12, recipe, THAI BEEF & NOODLE SALAD

February 12, recipe
THAI BEEF & NOODLE SALAD (4 servings)

Ingredients
1 package (3.75 oz) cellophane noodles
3/4 cup halved snow peas
4 cups boiling water
1/4 cup white vinagar
2 Tbsp sugar
1 tsp grated giner
1/2 tsp kosher salt
8 oz thickly sliced deli roast beef, cut in strips
1 1/2 cups sliced seedless cucumber
1/2 cup sliced fresh mint
1/4 cup chopped peanuts (optional)

Directions
Put noodles and snow peas in a large bowl. Pour in boiling water and let sit 10 minutes until noodles are tender. Drain; rinse under cold running water and drain again. Shake colander to remove excess water, than return to bowl.

Combine vinegar, sugar, ginger and salt in a jar; shake to dissolve sugar.

Pour dressing over noodles and snow peas; add remaining ingredients (except peanuts) and toss to coat. Sprinkle each serving with peanuts if desired.

calories 200, fiber 2 grams