Roasted Chicken with Lemons and Thyme

I found this in the Melaleuca magazine November 2010 p.49

"Paprika, lemon and thyme lend this simple roast chicken traditional Sephardic flavor. Substitute oregano for thyme, if desired. Garnish with fresh lemon slices or roasted lemon wedges. To roast, add lemons to the roasting rack during the last 20 minutes of cooking time.

You'll need:
6 pound roasting chicken
2 tsp Hungarian paprika
2 tbsp chopped fresh thyme
1 tsp salt
1 tsp pepper
2 lemons
cooking spray
1 tsp olive oil
2 tbsp all purpose flour
1/2 cup dry white wine (such as sauvignon blanc)
1 cup fat free, less-sodium chicken broth
1 tsbp fresh lemon juice
2 tsp sugar
lemon slices (optional)
Thyme sprigs (optional)

Preheat oven to 425
Remove and discard giblets and neck from chicken. Trim excess fat. Starting at the neck loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.

Combine paprika, 1 tablespoon thyme, 1/2 tsp salt, 1/4 tsp pepper, rub under loosened skin
Thinly slice 1 lemon, arrange slices under skin. Cut remaining lemon into quarters, place lemon quarters inside chicken cavity. Add remaining thyme to chicken cavity.

Place chicken on the rack of a broiler pan or roasting pan coated with cooking spray. Brush oil over skin. cover with aluminum foil. Back 425 for 30 minutes.

uncover and bake 50 minutes or until thermometer read 165


Transfer chicken to cutting board. Cover with foil and let stand 15 minutes before carving.

GRAVY
Place a plastic bag in a 2 cup glass measure. Pour drippings into bag let stand 10 minutes. Fat will rise to the top.  Seal bag, snip off corner of bag. Drain drippings into measuring cup stopping before fat layer reaches opening. Discard fat.

Place drippings on stove top over medium heat. Sprinkle flour into pan.  Add wine bring to boil.  Stir constantly with whisk.  Add drippings, broth juice, sugar, pepper, salt to pan. stir constantly with whisk until thickened. remove from heat.

Remove skin and lemon slices from chicken. remove lemon wedges from cavity - discard.  Carve chicken, arrange on serving platter. Serve with gravy.

Roasted Butternut Squash and Shallot Soup

I found this recipe in the Melaleuca Leadership in Action magazine November 2010


"Spicy fresh ginger complements the sweet roasted winter squash and shallots in this easy recipe. Serve with a grilled cheese sandwich for a simple supper."

Makes 6 servings

You'll need:
4 cups cubed peeled butternut squash
1 tbsp olive oil
1/4 tsp salt
4 large shallots, peeled and halved
1 piece peeled fresh ginger, thinly sliced
2 1/2 cups fat free low-sodium broth
2 tbsp fresh chives


Preheat oven to 375

Combine first 5 ingredients in a roasting pan, toss well. Bake for 50 minutes, stirring occasionally. Cool for 10 minutes.

Place half of squash mixture and half of broth in a blender. Remove center piece of blender lid (to allow steam to escape) secure blender lid. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into saucepan.

OR

I just put in a pot with the broth, on medium heat and start squishing it with a potato masher - that's if you don't mind a few lumps.

Cook on medium heat for 5 minutes or until heated. Top with chives, if desired.

This would also be tasty topped with sour cream - a tip I got from Carrie Nowlin fellow Motivated Mom.

Vegetarian Penne

I found this one on All Recipes

 I added extra firm tofu to mine...no squash or mushrooms (didn't have any)

I also used fresh parsley instead of dried and used that as a garnish as well.

Ingredients

• 2 cups uncooked penne or medium tube pasta
• 1/3 cup finely chopped onion
• 1 small yellow summer squash, sliced
• 1 small zucchini, sliced
• 1/2 cup sliced fresh mushrooms
• 1 teaspoon minced garlic
• 3 tablespoons butter
• 1 tablespoon all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon dried parsley flakes
• 1/4 teaspoon dried thyme
• 1/4 teaspoon pepper
• 1/4 cup heavy whipping cream

Directions

1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute the onion, summer squash, zucchini, mushrooms and garlic in butter until tender.
2. In a bowl, whisk the flour, seasonings and cream until smooth; add to the skillet. Cook for 2-3 minutes or until thickened. Drain pasta and add to vegetable mixture. Cook for 2-3 minutes or until heated through.

Chunky Chicken Chili

I made this dish on Sunday and it was delicious.  It was pretty quick for a chili as well, only took about 30 minutes.  You can however let it simmer and even sit in the fridge overnight in order to get the full flavour of the spices.

You'll need:
Oil
1 onion - Chopped
2 sweet peppers, chopped
2 cloves garlic, minced
1 lb skinless, boneless chicken cut into 1" chunks (or you can use leftover chicken)
Can diced tomatoes (I used fresh tomatoes chopped up)
1 can black kidney beans - drained & rinsed well (I didn't have any so didn't use this)
1 tbsp chili powder (I like more so I put 2 Tbsp)
2 tsp dried oregano (again I like more so I put 3 tsp)
1 tsp ground cumin (you get the idea I put 2 tsp)
1/2 tsp salt (I left this out)
pinch cayenne pepper (again I added 2 pinches)
2 bay leaves (I forgot to get these so I didn't use them but VERY good idea)
1/3 cup chopped cilantro (I didn't use this either)


I added some potatoes to mine. boiled and cut into chunks.

1. Heat oil in a pot - add onions, peppers and garlic.  Cook for about 5 minutes.  Add chicken, cook until no longer pink.


2. Add tomatoes, beans, seasonings and potato. Stir and bring to boil then reduce heat and simmer COVERED (cover is important it keeps the juices and flavours in). Simmer for at least 15 minutes.  UNCOVER and keep simmering for 10 minutes (this will thicken it)

3. Stir in cilantro and serve.


I found this recipe in Today's Parent magazine November 2010