|
|
|
Meal #1 |
|
|
|
Roasted Lemon Herb Chicken |
|
|
|
 |
|
|
Ingredients:
- One 3-lb. whole chicken
- 2 Tsp. Italian seasoning
- ½ Tsp seasoned salt
- ½ Tsp. dried mustard powder
- ½ Tsp. ground black pepper
- 2 lemons
- 2 Tbsp. olive oil
|
|
|
|
Preheat oven to 325 F. Combine the seasoning, salt, mustard powder, and black pepper, set aside. Rinse the chicken thoroughly and remove the giblets. Place chicken in a
9ins. x 13ins. baking dish. Sprinkle 1-1/2 Tsp. of the spice mixture inside the chicken. Rub the remaining mixture on the outside of the chicken. Squeeze the juice of the two lemons into a small bowl or cup, and mix with the olive oil. Drizzle this oil/juice mixture over the chicken. Bake in the preheated oven for 30-45 minutes, until juices run clear, basting several times with the remaining oil mixture.
|
|
|
|
Tangy Green Beans |
|
|
|
Ingredients:
- 1-1/2 lbs. fresh green beans, trimmed
- 1/3 cups red bell pepper, chopped
- 4-1/2 Tsp. Oil
- 4-/12 Tsp. Water
- 1-1/2 Tsp. White wine vinegar or cider vinegar
- 1-1/2 Tsp. Spicy Dijon mustard
- ¾ Tsp. Salt
- ¼ Tsp. Pepper
- 1/8 Tsp. Garlic powder
|
|
|
|
Place beans and red pepper in a basket over 1 in. of boiling water in a saucepan. Cover and steam for 7-8 minutes or until tender/crisp. Meanwhile, in a bowl, whisk together the remaining ingredients. Transfer bean mixture to a serving bowl, add vinaigrette and stir to coat. |
|
|
|
Lemon Ice |
|
|
|
Ingredients:
- 1-1/4 cups water
- ½ cup sugar
- 1/3 cup lemon juice
|
|
|
|
In a small saucepan, combine all of the ingredients. Bring to a boil. Reduce heat; cook and stir over medium heat until sugar is dissolved, about two minutes. Cool. Pour mixture into a 13 in. x 9 in. baking dish; cover and freeze for 45 minutes or until edges start to firm. Stir and return to freezer. Repeat every twenty minutes until slushy, about one hour. |
|
|
|
 |
|
|
|
Meal # 2 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
