* Exported from MasterCook *

                   Mediterranean Chicken and Vegetables

Recipe By     :

Serving Size  : 6     Preparation Time :0:00

Categories    : All-In-One

 Marinade

1/2 cup  lemon juice

1/2 cup  apple juice

  3 tablespoons  olive oil

  2 teaspoons  Spices -- Greek

1/2 teaspoon  salt

1/4 teaspoon  pepper

  2  teaspoons  garlic -- chopped

  1  teaspoon  chicken bouillon

                        Chicken

  6 pieces  chicken thigh

  2 large  Potato -- cut in 1" pieces

  2 medium  zucchini -- cut 1" thick pices

  1 whole  bell pepper -- cut 1/2" thick pieces

  1 medium  onion -- cut into 1/2" pieces

In a small container, mix ingredents for Marinade In a large resealable storage bag, place chicken thighs, in another bag, add potatoes, veggies and onion. pour half of the marinade in each bag. seal both bags, and mix the bags around to cover all items in the bag with the mariade. (I mixed it all in a bowl, I also pealed most of the veggies, my mother isn't fond of them so I was trying to hide them.)

Heat the oven to 400F and line a large cassarole dish with foil. place chicken thighs, skin side up on one side of the pan, and vegetables on the other side. pour any remaining marinade over the chicken and vegetables

bake for 35-45 mintues or until juice of the chicken is clear and the thickest part is 180F. spooning juice in pan over chicken & vegetables half way through the bake time.

Cuisine:

 "Mediterranean"

Source:

 "Pillsbury: Money Saving Meals"

Tweaked by Me :)

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Per Serving (excluding unknown items): 328 Calories; 21g Fat (57.8% calories from fat); 18g Protein; 17g Carbohydrate; 2g Dietary Fiber; 79mg Cholesterol; 261mg Sodium.  Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 3 Fat.

Mediterranean Salad

This is a great salad for the summer. It came across to me from one of the many mailing lists I am on. Sounds super Yummy!

 

18 C. torn romaine (about 2 large bunches)
1 medium cucumber sliced
1 C. crumbled feta cheese
1 C. cherry tomatoes, quartered
1 small red onion thinly sliced
1/2 C. julienned roasted sweet red peppers
1/2 C. pitted Greek olives halved

Dressing:
2/3 C. olive oil
1/4 C. red wine vinegar
1 garlic clove minced
1 t. Italian seasoning or Greek Seasonings.
1/4 t. salt
1/4 t. pepper

In a very large salad bowl combine the first 7 ingredients.  In a jar with a tight fitting lid, combine the remaining ingredients; shake well.  Drizzle over salad and toss to coat.  Serve immediately.

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Strawberry Spring Salad

Was making a post to my other blog and saw this blog, and some of the recipes just looked so yummy, I had to post. I can’t wait to try this. Now if my strawberry plant would produce strawberries!

 

The Power of Family Meals� - Recipes - Strawberry Spring Salad: "Strawberry Spring Salad

Prep Time: 10 min Makes: 6

Ingredients

1/2 cup Smucker's Strawberry Fruit Syrup (Or other strawberry syrup  or Jam)
2 tablespoons Crisco Pure Canola Oil
2 tablespoons white vinegar
1 (5 oz.) package spring salad greens or other salad greens mix
4 green onions, thinly sliced
1 tangerine or small orange, peeled, seeded, cut into bite-size pieces
12 strawberries, sliced vertically
1/4 cup sunflower kernels
1/4 cup blue cheese, crumbled
Preparation Directions

1.COMBINE fruit syrup, oil and vinegar to make vinaigrette. Whisk until blended.
2.PLACE salad greens, green onion, orange pieces, strawberries and sunflower kernels in a large salad bowl.
3.ADD vinaigrette. Toss lightly. Crumble blue cheese over top. Serve immediately."

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ZUCCHINI PARMESAN

ZUCCHINI PARMESAN

4 cups of thinly sliced zucchini
1 tablespoon of water
1 teaspoon of salt
3 tablespoons of grated parmesan cheese
1 small. onion, chopped
2 tablespoons of margarine
Freshly ground pepper

Put all ingredients except cheese in skillet. Cover and cook 1
minute. Uncover and continue cooking and turning with wide spatula
until just tender. About 5 minutes. Sprinkle with cheese. Toss.