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Week of 3/20/2000
Roasted
Chicken, New Potatoes, and Asparagus
Nothing says spring like fresh asparagus and new potatoes!
1 1/2 lbs. new potatoes, halved, or boiling potatoes,
cut into 3/4 inch pieces
10 cloves garlic
3 1/2 Tbls. cooking oil
Salt
4 bone-in chicken breasts (about 2 1/4 lb.)
1 Tbls. lemon juice
Fresh ground black pepper
1 Tbls. butter, cut into 4 pieces
1 lb. asparagus, tough ends snapped off and discarded,
spears cut diagonally into 1 inch pieces
1/2 tsp. grated lemon zest (from about 1/2 lemon)
Heat the oven to 425 degrees. In a large roasting pan, toss the potatoes
and garlic with 1 1/2 Tbls. of the oil and 1/2 tsp. salt. Put the pan
in the upper third of the oven and cook, stirring once, for 15 minutes.
Meanwhile, coat the chicken with 1 Tbls. of the oil; arrange the pieces,
skin-side up, in a smaller roasting pan. Sprinkle the chicken with the
lemon juice, 1/4 tsp. salt, and 1/4 tsp. pepper. Top each piece of chicken
with a piece of the butter.
Stir the potatoes. Put the chicken in the oven with the potatoes and
cook for 10 minutes. Add the asparagus, the remaining 1 Tbls. oil, and
1/8 tsp. each salt and pepper to the potatoes. Stir and continue cooking
until the chicken, potatoes, and asparagus are done, 10 to 15 minutes
longer. Remove both pans from the oven. Toss the potatoes and asparagus
with the lemon zest. Serve with the chicken breasts. Serves 4.
Egg,
Mushroom, and Roasted Red-Pepper Burritos
Low fat and quick!
1/4 tsp. salt
3 large egg whites
1 large egg
1/2 tsp. butter
1 1/2 cups sliced mushrooms
1/2 cup chopped bottled roasted red bell peppers
1/4 cup (1 oz.) diced sharp cheddar cheese
4 (8 in.) flour tortillas
1/2 cup bottled salsa
Combine first 3 ingredients in a bowl. Melt butter in a large nonstick
skillet over medium heat. Add mushrooms; saute 10 minutes. Add peppers;
saute 1 minute. Pour egg mixture into pan; cook until bottom begins
to set, stirring to scramble. Remove from heat; stir in cheese.
Warm tortillas according to package directions. Spoon one-fourth of
egg mixture down center of each tortilla; roll up. Serve with salsa.
Serves 4 burritos.
Butterscotch
Bars
Only 4 grams of fat for this sweet treat...
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup butter, softened
2 large egg whites
1 tsp. vanilla extract
1 1/4 c. all purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
Cooking spray
1/2 cup butterscotch morsels
Preheat oven to 350 degrees. Beat sugars and butter at medium speed
of a mixer until well-blended (about 4 minutes). Add egg whites and
vanilla; beat well. Lightly spoon the flour into dry measuring cups,
and level with a knife. Combine flour baking powder, and salt; stir
well with a whisk. Add flour mixture to sugar mixture; beat at low speed
just until blended.
Spread batter evenly into an 8 inch square baking pan coated with cooking
spray; sprinkle evenly with morsels. Bake at 350 degrees for 28 minutes
or until a wooden pick inserted in center comes out clean. Cool in pan
on wire rack. Yield: 16 servings (serving size: 1 bar).
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