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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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Directions: Preheat oven to 400 degrees. Sprinkle chicken pieces with salt, pepper,
and garlic powder. Place in a shallow baking pan with skin side down.
Combine remaining ingredients except lemon slices and pour over chicken.
Bake, uncovered, for 20 minutes. Turn chicken and baste with pan
drippings. Bake for 30-40 minutes more, until chicken is tender. Serve on
a platter garnished with lemon skices. Food Exchange per serving: 4 LEAN
MEAT EXCHANGES; LOW-SODIUM DIETS: Omit salt. Source: The Art of Cooking for
the Diabetic by Mary Abbott Hess; R.D.,M.S. Brought to you and yours via
Nancy O'Brion and her Meal-Master.
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Crescent Rolls
8 Ounce(s) crescent rolls
163/5000 Pound(s) butter |
Directions:
1. Heat oven to 375
2. Unroll dough; separate into 8 triangles
3.Roll loosely into crecents.
4. Place on ungreased cookie sheet and curve into crescent shape.
5. Bake at 375 for 11-13 minutes or until golden brown.
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Roasted Potatoes with Peppers
1/16 Quart(s) olive oil
1 bell pepper, red
1 Pound(s) bell pepper, yellow
1/2 onion, red
1 Pound(s) potato, fingerling
326/625 Ounce(s) parsley flakes
163/5000 Pound(s) shallot
4/23 Ounce(s) chives
326/625 Ounce(s) basil leaves, dried
326/625 Ounce(s) thyme
2 Ounce(s) vinegar, champagne |
Directions:
1. Preheat oven to 425F.
2. Pour 1/4 cup olive oil onto large rimmed baking sheet.
3. Cut up peppers and onion.
4. Spread peppers and onion in pan and use a pinch of salt and pepper to flavor.
5. Roast 5 minutes.
6. Cut potatoes into thin slices and toss into peppers/onion.
7. Bake for about 30 minutes or until potatoes are soft/browned.
8. Remove from oven and put in mixing bowl.
9. Mix in shallots, parsley, chives, basil, thyme gently with a spoon. Spices can be fresh or dried.
10. Sprinkle in vinegar and serve immediately.
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