Roasted Red Potatoes

4 Quarts cubed potatoes (1/4 or 1/8, depending on size)
1/2 Cup Fresh Lemon Juice
1/2 Cup Canola Oil
1/4 Cup Olive Oil
1 Tbsp & 1 tsp Salt
1 1/2 tsp Pepper
1 Tbsp Oregano
1/4 Cup Garlic, minced
2 Cups Water


Pre-heat Oven to 475.

Combine all ingredients in baking pan (lined with tin foil), stir to mix.  Bake uncovered about 1 1/2 hours, stirring thoroughly (scrape sides and re-coat potatoes - will burn otherwise) every 20 minutes.

Recipe from Gil McDougald.

Chicken, Spinach, & Artichoke Pasta Bake

Source: Adapted From The Love Life Cooks, originally from MyRecipes.com

8 oz whole wheat penne pasta
1 (10 oz) package of frozen chopped spinach, thawed and drained
1 15 oz can artichoke hearts, chopped
2 cups cubed cooked chicken
1 8oz container of chive and onion cream cheese
salt and pepper to taste
1 teaspoon Italian seasoning
2 cups shredded mozzarella cheese

Preheat oven to 375 degrees. Cook pasta according to package directions, drain and set aside.
Sprinkle chicken with salt and pepper, and saute over medium heat until lightly browned on both sides. Cut into bite sized pieces.

In a large bowl, combine cooked pasta, cubed cooked chicken, chopped artichoke hearts, drained spinach, and cream cheese. Stir well. Season with Italian seasoning, and salt/pepper to taste.

Transfer to a greased 9×13 in pan. Top with shredded mozzarella. Bake for 25-30 minutes, or until heated through.

Asian Glazed Drumsticks

 
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 2 drumsticks • Old Points: 5 pts • Points+: 5 pts
Calories: 213 • Fat: 4.7 g • Protein: 27.5 g • Carb: 12.7 g • Fiber: 0.4 g  

• 8 medium chicken drumsticks, skin removed**
• olive oil spray (I used my Misto)
• 1 cup water
• 1 tbsp Sriracha hot sauce (more or less to taste)
• 1/2 cup balsamic vinegar
• 1/2 cup soy sauce
• 4 tsp agave nectar (or sugar)
• 3 cloves garlic, crushed
• 1 tsp ginger, grated
• 2 tbsp chives or scallions, chopped
• 1 tsp sesame seeds

In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil. Add water, balsamic, soy sauce, agave, garlic, ginger, hot sauce and cook on high until liquid comes to a boil. Reduce heat to low and simmer, covered for about 20 minutes. Remove cover and bring heat to high, allowing sauce to reduce down, about 8-10 minutes, until it becomes a thick glaze, turning chicken occasionally. (Keep an eye on glaze, you don't want it to burn when it start becoming thick) Transfer chicken to a platter and pour glaze on top. Top with chives and sesame seeds and serve.

**Thighs would also work great in this recipe, but chicken breast would get too tough. If you must, remove chicken breast after 15 minutes, then allow the sauce to reduce down.

Recipe from Gina's Skinny Recipes.

Lion House Tomato Bisque

Ingredients
12-15 Roma tomatoes
4 cans (10 1/2 ounces each) tomato soup
2 cups chicken stock
1 cup beef stock or canned beef consomme
1 bunch fresh basil or 2 tablespoons dry basil
1 cup sugar
2 to 3 cups cream
Salt and pepper

Roast tomatoes in oven at 350 degrees until tops begin to blacken. In a large pot, combine tomato soup, chicken stock and beef stock. Place roasted tomatoes and basil in blender and puree until smooth. (Cover blender with the lid and a towel to avoid splashing when hot tomatoes puree.)
Add puree to pot and let simmer. Add sugar until mixture is slightly sweet (don't skimp on the sugar — it may take more or less, depending on the tomatoes), then add cream. Season to taste with salt and pepper.

Note: The soup should not taste like marinara sauce but should have a slightly sweet creamy flavor.

Recipe from Lion House Classics.