CURRY ROAST CHICKEN & VEGGIES March 7

Delicious!!!

CURRY ROAST CHICKEN & VEGGIES March 7, 4 servings, 449 calories, 8 grams fiber,
TESTED 3/3 and 3/4, wonderful, although probably takes about 40 minutes from beginning to end, I had this for supper and then packed up the rest for lunch the next day. YUMMY!

INGREDIENTS
1 head cauliflower, cut into florets
2 medium sweet potatoes (1 lb), cut into 8 wedges, then halved crosswise
1 large gala apple, cored, cut into 12 wedges
4 small whole chicken legs (2 lb), cut to separate thighs and drumsticks, I used 5 drumsticks instead of the whole chicken leg as you can see
4 tsp oil, I don't believe this is necessary, there is enough oil in the chicken itself
1 Tbsp curry powder
garnish parsley leaves (optional), oops forgot!!!!

DIRECTIONS
Position oven racks to divide oven into thirds. Heat oven to 450 F. Line two rimmed baking pans with foil (absolutely necessary, if you place them all in one pan they won't crisp up).

Place half the vegetables, apple wedges and chicken on each of the two pans. Drizzle 2 tsp oil over each, then sprinkle each with 1 1/2 tsp curry powder. Toss to coat evenly.

Roast 15 minutes, toss, then roast 15 go 20 minutes more until chicken is cooked through and vegetables are tender. Sprinkle with parsley leaves, if desired.

Barbecued pork with Sweet Potatoes & Apples March 5

on Hegland pottery

plated with scallions

RECIPE Barbecued pork with Sweet Potatoes & Apples March 5 serves 4, 308 calories, tested March 8

INGREDIENTS

garlic flavor nonstick spray (forget it)
2 tbsp barbecue sauce
2 Tbsp chopped mango chutney or orange marmalade, or peaches
2 tsp soy sauce
one 12 oz pork tenderloin, or any meat (chicken, etc, even fish)
2 royal gala or other red apples, quartered, cored and cut in 3/4 inch wedges
3/4 tsp curry powder
1/2 tsp salt
1 medium sweet potatoes (about 1 lb) peeled, cut in half crosswise, then thinly sliced lengthwise 8 scallions ends trimmed

another option,
small portions for snack

DIRECTIONS

Heat oven to 500 F. Line 2 rimmed baking sheets with foil; coat foil with garlic spray

Mix barbecue sauce, chutney and soy sauce; spread over pork. Place pork on one side of one lined pan, apples on other side. Coat apples with garlic spray, sprinkle with 1/4 tsp curry powder and 1/8 tsp salt.

Spread sweet potatoes in other pan; coat with garlic spray, then sprinkle with remaining curry powder and salt.

Roast 12 minutes or until potatoes are tender. Remove potatoes to a serving platter; cover to keep warm. Put scallions in pan with pork; coat with garlic spray. Roast 5 minutes or until meat thermometer inserted in thickest part of pork registers 160 F and scallions and apples are tender.

Slice pork; add to platter along with apples and scallions.