Sunday, November 3, 2013

Tootsie Pop Turkey

Imitation leaf
Brown Tootsie Pop
"Kissy candy" (Hershey's Kiss)
two black beads for the eyes
orange felt triangle for the beak
red felt for "whatever that gobbly thing is."

All glued together. 

Taken from:
Tippy Toes & Tantrums

Tuesday, October 22, 2013

Roasted Garlic Kabocha

Roasted Garlic Kabocha
Prep time
Cook time
Total time
The easiest and most delicious way to roast kabocha!
Serves: 6
  • 1 medium kabocha pumpkin
  • 3 cloves garlic, diced
  • 2 tbsp olive oil
  • salt and pepper
  1. Preheat the oven to 400 degrees.
  2. Flex your biceps and prepare for a workout. Grab a sturdy knife and cut the kabocha in two, removing the seeds and pulp from the center.
  3. Cut the pumpkin into one inch slices. Drizzle with olive oil and mix in the diced garlic and salt and pepper.
  4. Put the slices on a baking sheet in a single layer and roast for 20-25 minutes, flipping halfway through the cooking time until the middle is tender and the outside is slightly crispy.
There’s no need to peel the pumpkin, the skin softens right up and is absolutely delicious!
*nutrition calculated with a 3.5 lb kabocha squash
Nutrition Information
Serving size: ⅙th recipe Calories: 148 Fat: 4.5g Saturated fat: 0.6g Carbohydrates: 19gSugar: 8g Fiber: 2.7g Protein: 2.7g Cholesterol: 0mg

Sunday, October 20, 2013

Shortbread Cookies

2 cups butter 
1 cup sugar
2 tsp vanilla (feel free to use REAL vanilla if you'd like ... lol)
4 cups flour

Mix butter and sugar until creamy. Add vanilla. Slowly add flour. 
Put through cookie press. Bake at 350 for 10-12 minutes.

Wednesday, October 2, 2013

Pizza Chicken

Pizza Chicken
Servings: 6 small portions
  • 1 egg, beaten
  • 1 cup part skim ricotta cheese
  • 1/2 cup sliced pepperoni, cut in half
  • 1/2 cup parmesan cheese, grated or shaved, divided
  • 1 teaspoon minced garlic
  • 2 tablespoons fresh Italian parsley, chopped, divided
  • 1/2 teaspoon salt
  • Fresh ground pepper, to taste
  • 3 thick or 6 thin boneless, skinless chicken breasts
  • 1 cup prepared marinara sauce
  • 1/2 cup mozzarella cheese, shredded
Preheat oven to 350 degrees. Coat a 13″ x 9″ pan with cooking spray.
If using thick chicken breasts, slice into each breast at it’s thickest point and continue the cut all the way through, creating two evenly sized rectangular pieces. Repeat with remaining pieces of chicken. Set aside.
In a medium bowl combine egg, ricotta, 1/4 cup grated or shaved Parmesan, garlic, pepperoni, salt, pepper to taste, and 1 tablespoon chopped Italian parsley. Mix well.
Place about 2 tablespoons of the ricotta filling on the short end of a chicken breast. Gently roll the chicken over the filling and place it, seam side down, in the prepared pan. Repeat with remaining chicken breasts. Pour the marinara sauce evenly over each piece of stuffed chicken. Top with mozzarella, 1/4 cup Parmesan, and remaining 1 tablespoon of chopped Italian parsley.
Cover pan with foil and bake for 35 minutes. Remove foil and bake another 10 minutes or until no pink remains when you cut into chicken. 

Breakfast Muffin Surprise!

  • 1 C all purpose flour
  • 1 t sugar
  • 1/2 t baking powder
  • 1/2 t salt
  • 1/2 t pepper
  • 1 C cottage cheese
  • 1/4 C sour cream
  • 4 T unsalted butter, melted and cool
  • 1 large egg
  • 4 soft boiled eggs, peeled (recommend a 5 to 6 minute easy boil)
  • 1 scallion, minced
  • 1/4 C diced ham
1. Adjust oven rack to middle position and heat oven to 400. Lightly grease a 6-cup muffin tin. We used a tin that makes larger than usual muffins.
2. Whisk flour, sugar, baking powder, salt and pepper together in large bowl. In separate bowl whisk cottage cheese, sour cream, melted butter, eggs, scallions and ham together. Gently fold wet mixture into dry until just combined (do not overmix).
3. Fill muffin tin halfway with batter and then lay the peeled soft-boiled eggs in and cover with remaining batter to cover. Bake until golden brown, about 25 to 35 minutes, rotating the tin halfway through.
4. Let them cool in the tin for about 5 minutes and then remove from the tin and serve.

Friday, September 20, 2013

Decoding Labels: Chef Boyardee Beef Ravioli


Have any of you noticed that our definition of “junk food” has narrowed over the course of the last few decades? The average young parent these days will tell you that they don’t feed junk food to their child, but they’ll still drive them through a fast-food joint once a week.
They’ll tell you that they don’t feed their children junk food, but they’ll still give their kiddos macaroni and cheese and corn dogs for dinner.
They assume that junk food is only stuff like candy or sugar-sweetened snacks. Fried chicken, pizza, hamburgers, mac & cheese — none of these are considered junk food anymore. Because of that, they’ll happily open a can of Chef Boyardee Beef Ravioli for their kiddos and be proud of the fact that it’s well-balanced. It’s a serving of vegetables, meats, and grains all wrapped up in an easy package.
And, it’s the world’s #1 selling pre-cooked pasta.

Here’s what the manufacturer claims:

“It’s a full serving of vegetables with no preservatives.”

Chef Boyardee Beef Ravioli: Ingredients

  • Tomatoes (Tomato Puree, Water),
  • Water,
  • Enriched Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamine Mononitrate [Vitamin B1], Riboflavin [Vitamin B2] And Folic Acid),
  • Beef,
  • Crackermeal (Bleached Wheat Flour, Niacin, Iron, Thiamine Mononitrate (Vitamin B1), Riboflavin (Vitamin B2), Folic Acid),
  • High Fructose Corn Syrup,
  • Soybean Oil,
  • Salt,
  • Textured Vegetable Protein (Soy Flour, Soy Protein Concentrate, Caramel Color),
  • Carrots,
  • Onions,
  • Modified Corn Starch,
  • Caramel Coloring,
  • Citric Acid,
  • Enzyme Modified Cheese (Cheddar Cheese [Pasteurized Milk, Cultures, Salt, Enzymes],Cream, Water, Salt, Sodium Phosphate, Xanthan Gum,Carotenal [Color]),
  • Flavorings.

Chef Boyardee Beef Ravioli: DECODED

Tomatoes & Water are the first ingredients. Given that this is a canned pasta in sauce, that’s actually pretty good. Are the tomatoes organic? No. Were they likely grown in nutrient-depleted sand rather than actually fertile soil? Yes.
Enriched Wheat Flour and Cracker Meal make up the bulk of this food, and are likely the primary ingredients of the pasta itself. Unfortunately, these are refined flour. So, not only are they not whole grains, but they’re also not traditionally prepared. (For more on traditional grain preparation techniques and why they’re superior, read How to Eat Grains).
Beef is the next ingredient. Unfortunately, this is beef that’s been finished in feedlots. Animals finished in Confined Animal Feeding Operations are a sad example of animal husbandry. Not only are the CAFOs themselves destructive to the environment, but the animal foods they produce are far less healthy for you. Rather than derail this post, may I suggest that those of you interested in a discussion of how to eat HEALTHY, humanely-raised animal foods read my post Healthy Meats: What to Buy?
High Fructose Corn Syrup needs little introduction. It is almost certainly from genetically-modified corn. It’s also been shown to make you stupidand gain weight.
Soybean Oil is almost certainly from genetically-modified soybeans. It’s marketed as a healthy oil, but it simply isn’t. That’s because it’s new.
You see, prior to the industrial revolution, making seed-based cooking oils was far too labor intensive and (in many cases) downright impossible. All the ancient cooking oils (like coconut oil, palm oil, olive oil, etc.) are easily pressed out of the plant without needing extremely high-pressure or high-temperature extraction.
After the industrial revolution, we had the technology necessary to create modern seed-based cooking oils. So, we did.
But the process of making and refining these oils translates into one thing: rancid polyunsaturated fatty acids (PUFAs). PUFAs don’t hold up well to heat or pressure. Soybean oil is roughly 58% polyunsaturated fatty acids — nearly twice that of canola! So, in the process of being extracted from the seed, these oils oxidize and many of them plasticize (turn into trans fats). The end result is stinky and unappetizing, so the oil is further “cleaned” using bleach or alternative chemicals to deodorize it.
Salt is the next ingredient, and it isn’t the real sea salt that your body flourishes on. Rather, it’s the standard table salt that’s been refined so that it’s other trace minerals are absent. This highly isolated form of sodium chloride is what’s linked to increased risk of heart disease, and there’s a surprising amount of it in this food.
Textured Vegetable Protein is a cheap meat-substitute made out of soy. Unfortunately, this kind of processed soy is extremely unhealthy. For more on this, see Dangers of Soy.
Carrots and Onions are rather self-explanatory, so that brings us to Modified Corn Starch. Like the corn-derived high fructose corn syrup, this almost certainly comes from genetically-modified corn. Yet perhaps the greater hidden danger is that it’s a source of processed free glutamic acids — otherwise known as MSG. (Read more about why MSG is dangerous.)
This, combined with the ever-ambiguous Flavorings, does not bode well. That’s because Flavoringsc can hide MSG!
Unfortunately, it’s perfectly legal for a company to say their food product has “No added MSG” so long as they don’t add an ingredient called “monosodium glutamate” to their food. MSG, however, hides in more than 40 commonly used ingredients in industrial food — ingredients like flavoring. This means MSG can sneak up on you in a whole host of foods that don’t technically have a single ingredient called monosodium glutamate listed on their label. (source)
Enzyme Modified Cheese is just what it sounds like — “modified” cheese. The cheese obviously isn’t from grass-fed cows, which means that it comes from an industrial dairy where cows can be routinely treated with hormones and often have persistent, low-grade mastitis (resulting in a lot of PUS in the milk). For more on this, read Healthy Milk: What to Buy. It’s also been modified with thickeners, emulsifiers, and colorants.
And finally, that Caramel Coloring and Citric Acid is most likely derived from genetically-modified corn.

Chef Boyardee Beef Ravioli: THE VERDICT

This is a no brainer!

What should I eat instead?

There is no easy way around this. If you want ravioli without any compromises at all, you have to make it yourself. My absolute favorite recipe isKelly the Kitchen Kop‘s Butternut Squash Ravioli. It’s dreamy.
For a good pasta dough recipe, along with a fantastic visual tutorial for how to make and stuff ravioli, I like Food Loves Writing‘s Homemade Einkorn Ravioli.
And for a gluten-free pasta dough recipe, I enjoy Tasty Yummy’s Homemade Gluten-Free Ravioli.
Yet making your own pasta can take a long time. If that’s the case, and you’re looking for a convenient, store-bought ravioli, then there are a lot of options. You just have to weigh what compromises your family is willing to make.
Want something absolutely wheat-free? Then buy a gluten-free ravioli like this one.
Don’t care about the wheat so much, but want to ensure the eggs used are free-range and the cheese used is from cows raised without hormones? Then you’re more likely to pick up an all-natural ravioli like this one.

Want Your Labels Decoded?

In this series on Decoding Labels, I’m highlighting deceptive labeling practices, hidden ingredients, and more! If you’ve got a particular label pet-peeve you’d like me to share, please feel free to email me with your idea. It may just turn into a blog post!

Page 2 of 2

Wednesday, September 18, 2013

Cheesy Garlic Baked Chicken


4 - boneless skinless chicken breasts -thin
4 - garlic cloves, minced
4 - tablespoons brown sugar
3 - teaspoons olive oil
1 - teaspoon salt
1 - cup of cheese


1 - Preheat oven to 375°F and line a casserole dish with tin foil this will help with the clean up afterwards lightly grease it.
2 - In small sauté pan, sauté garlic with the oil until tender.
3 - Remove from heat and stir in brown sugar & a teaspoon of salt
4 - Place chicken breasts in a prepared baking dish and cover with 3/4 of the garlic and brown sugar mixture.
5 - Add salt and pepper to taste.
6 - Bake uncovered for 30 minutes.

Within the last 10 minutes before removing it out of the oven put your cheese on top then put the remaining brown sugar and garlic mixture on top of the cheese and let bake 10 minutes or until cheese is fully melted.

Friday, September 13, 2013

Healthy Skillet Lasagna

A quick, healthy, and delicious skillet lasagna!

Author: Christine Skari
Serves: 6


1 tbsp olive oil
1 onion, chopped
3 cloves garlic, diced
salt and pepper
½ tsp red pepper flakes
1lb lean ground beef (93% lean)
8 lasagna noodles, broken
1 8oz can tomato sauce
1 28 oz can diced tomatoes
⅓ cup water
6 oz part skim mozzarella cheese
1 cup 1% cottage cheese
optional: parmesan cheese

 1.) Heat the olive oil in a large skillet over medium-high heat. Add in the chopped onion and cook until translucent (4-5 minutes). Stir in the garlic and ½ tsp salt, pepper, and red pepper flakes.

 2.) Add in the ground beef, breaking the meat into pieces and cooking until no longer pink.

 3.) Layer the lasagna noodles over the meat and pour the tomato sauces and water over the pasta. Cover and bring the dish to a simmer, then lower the heat to medium and cook, stirring occasionally, for about 20 minutes or until the pasta is done. Season the lasagna well with more salt and pepper to taste.

 4.) Take the lasagna off the heat and roughly stir in the cottage cheese. Top with big chunks of mozzarella and let sit covered for 5 minutes or until cheese it melted.

If desired, I recommend it, top with parmesan and basil.

Nutrition Information Serving size: ⅙th recipe Calories: 385 Fat: 12.6g Saturated fat: 5.4g Carbohydrates: 33g Sugar: 4.1g Fiber: 3g Protein: 32.5g Cholesterol: 61mg

Sunday, September 8, 2013

Cowboy Caviar


1 (15 ounce) can seasoned black-eyed peas, drained
1 (15 ounce) can seasoned or plain black beans, drained

3/4 cup frozen sweet corn, thawed
3 green onions, chopped
1/2 cup chopped green bell pepper
2 to 3 tomatoes, diced
10 jarred jalapeno pepper slices, diced
1/3 cup cilantro, chopped

1 ripe avocado, chopped
Tortilla chips


1 tablespoon olive oil
1 tablespoon white wine vinegar
1/2 lime, juiced
1/2 teaspoon Dijon mustard
Salt and pepper to taste


Combine black eyed peas, beans, corn, green onion, bell pepper, tomatoes, jalapenos, and cilantro in a medium bowl. In a small bowl whisk together the olive oil, vinegar, lime juice, Dijon mustard, and salt and pepper. Pour over bean mixture. Cover and refrigerate until ready to serve.

Just before serving, add avocado and gently stir to combine. Serve with tortilla chips.

Thursday, September 5, 2013




2  cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 tablespoons minced fresh parsley
1 jalapeno pepper, seeded and chopped
4-1/2 teaspoons minced fresh cilantro
1 garlic clove, minced

1/4 cup reduced-fat sour cream
1-1/2 teaspoons lemon juice
1-1/2 teaspoons lime juice
1/4 teaspoon ground cumin
1/4 teaspoon seasoned salt

Baked tortilla chip scoops

In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat.

Serve immediately with chips. Yield: 2-1/2 cups.

Nutrition Facts: 1/4 cup (calculated without chips) equals: 16 calories, 1 g fat (trace saturated fat), 2 mg cholesterol, 44 mg sodium, 2 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: Free food.

Tuesday, September 3, 2013

Ooopsies "Bread"

This recipe is great for diabetics, people with gluten allergies or people just trying to cut out carbs.

Do  you have a hard time living without bread? Ooopsies are a good option. It’s a “bread” without carbs and can be eaten in a variety of ways.

3 eggs
3.5 ounces of cream cheese
Pinch of salt
1 teaspoon baking powder or cream of tarter (can be excluded)

Separate the eggs, with the egg whites in one bowl and the egg yolks in another. Whip the egg whites together with the salt until very stiff. You should be able to turn the bowl over without the egg whites moving.

 Mix the egg yolks and the cream cheese well.

If you choose, add 1-tsp of cream of tarter or baking powder (this makes the Ooopsie more bread-like).

 Gently fold the egg whites into the egg yolk mix – try to keep the air in the egg whites.

 Put 6 large or 8 smaller Ooopsies on a baking tray.

Bake in the middle of the oven at 150° C (300° F) for about 25 minutes – until they turn golden.

 You can eat Ooopsies as bread or use them as a bun for a hotdog or hamburger. You can also put different kinds of seeds on them before baking them, for instance poppy, sesame or sunflower seeds.


Friday, August 23, 2013

Friday Fill-ins! we go! Replace my bold words with YOUR words!

  1. Right now I'm coughing, coughing, coughing.

  2. Tardiness is my well known quirk.

  3. Are you following my blog?

  4. Salt first, then pepper!

  5. That's why I'm cool like that.

  6. Parenthood is one of my favorite tv shows ever!

  7. And as for the weekend, tonight I'm looking forward to sleeping better, tomorrow my plans include a birthday dinner and Sunday, I want to chillax at our AFA picnic!
You can get your 'Friday Fill-In' clicking on the title above or using the button in the left ♥FAVORITE SITES column. *or re-post in a comment below!*

Tri-Tip with Pomegranate BBQ Sauce and Caramelized Onions

The key to caramelizing onions is patience! Cook them slowly until they are browned (this takes about 25 minutes) then drizzle with balsamic reduction, sometimes called balsamic glaze.
The recipe: Serves 8
Pomegranate Barbecue Sauce: can be made a day or two ahead
1 tablespoon olive oil
2 garlic cloves, minced
1/2 teaspoon ground cumin
1/4 teaspoon ground chipotle chili pepper powder (available in the spice aisle)
1/3 cup pomegranate juice
1/2 cup organic ketchup
1 tablespoon apple cider vinegar
1 tablespoon honey
1 tablespoon soy sauce,
 if you avoid soy use Bragg’s liquid aminos

1/8 teaspoon liquid smoke (available in supermarkets)
Heat olive oil in heavy medium saucepan over medium heat. Add garlic, cumin, and chipotle chile powder; stir 1 minute. Add pom juice and simmer 2 minutes. Gently whisk in ketchup, soy sauce (or Bragg’s liquid aminos), and liquid smoke; simmer 2 minutes longer. Take off heat, stir in honey and apple cider vinegar. Refrigerate until use.
Caramelized Red Onions
3 tablespoons butter
4 med red onions, halved, thinly sliced
2 T Balsamic Glaze

2 pinches sea salt
1/2 teaspoon freshly ground black pepper
Melt butter in large pan over medium heat. Add onions and cook until deep golden brown, stirring occasionally. The caramelizing process should take about 25-30 minutes. When onions are nice a brown, sprinkle with a couple pinches of sea salt and a few turns of fresh pepper. Remove from heat and drizzle with balsamic glaze. Stir. Place atop tri-tip.
Garlic powder
Sea salt
Freshly ground pepper
2 1 3/4  pound beef loin tri-tip roasts, trimmed of all but 1/4 inch of fat (preferably grass fed)
Pomegranate Barbecue Sauce (recipe above)
Caramelized Onions (recipe above)
Chives, chopped for garnish
For tri-tip: Prepare barbecue (medium-high heat). Sprinkle tri-tip lightly with garlic-powder, salt and pepper. Grill tri-tips (lid closed) 5 minutes per side (no sauce) on medium high heat so you get those nice grill marks. Reduce heat to medium-low (375 degrees). Brush both sides of tri-tip with sauce and flip every 7-8 minutes till done, about 30 minutes for medium rare (If using grass fed beef take off about 7-9 minutes). Remember, the tri-tips will keep cooking after they are removed from the grill! So always take them off when they are rarer than what you want! Transfer tri-tips to work surface; cover and let stand 8 minutes (allows juices to redistribute). Slice and place on platter. Top with caramelized onions and chives, serve.

Sunday, August 18, 2013

Candy Sleighs

Save and keep this ideal for all the Christmas parties at work, school, etc.!

Candy Sleighs: 
Hot glue gun, 
1 standard Kit Kat bar, 
2 candy canes, 
10 Hershey bars (stacked 4, 3, 2, 1), 
ribbon & a bow on top! 

Thursday, August 15, 2013

Crockpot Cashew Chicken

2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders
1/4 cup all purpose flour
1/2 tsp black pepper
1 Tbsp canola oil
1/4 cup soy sauce
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 Tbsp brown sugar
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews

Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice. Makes 4-6 servings.

*If you'd like extra sauce to pour over the chicken and rice, double the sauce ingredients.

Monday, August 12, 2013

SINGLE Chocolate Chip Cookie!


1 tbsp butter melted 
1 tbsp white sugar 
1 tbsp brown sugar 
3 drops of vanilla 

Add to cup; Mix well then stir in;

1 egg yolk, stir, then stir in;

1/4 cup flour
Pinch of salt  
2 tbsp chocolate chips

MICROWAVE 40-60 SEC IN A CUP (or bowl)
Single serving deep dish chocolate chip cookie!

Friday, July 26, 2013

Reese's Overload Cake

Cake portion:

2 sticks butter
1 cup of SKIPPY peanut butter
6 eggs
2 tsp. vanilla
3 cups sugar
2 cups flour 
2 teaspoons baking powder

Melt butter and Skippy peanut butter in microwave. Put in mixer and add sugar and mix well. Add eggs and vanilla and continue to blend. Then mix in flour and baking powder. Divide into 2 pans. Bake approx 35 mins. Cool completely. I like to freeze the cooled layers for easier frosting.

Crustless Cheesecake portion:

1 stick softened butter
1/2 cup granulated sugar
2- 8 oz packages cream cheese, softened
1 1/2 oz. package cook and serve vanilla pudding
2 eggs
1 teaspoons baking powder
2 melted Hershey Bars
1/2 cup melted Ghirardelli bittersweet chips, melted

Preheat oven to 325 degrees. Grease ONE 9" pan with shortening, line the pan with parchment and then grease the parchment. Lightly butter the pan and Set aside.

Cream butter and sugar. Add cream cheese a little at a time until smooth. Scrape bowl down and beat again on medium speed, adding eggs one at a time. Add remaining ingredients. Mix again until smooth. Pour in pan. Smooth batter with offset spatula and bake for 50-55 mins. Cheesecake will puff up during baking, then it will deflate when taken out of the oven. Do not turn out cheesecake when finished baking. Put directly in the freezer, and leave until frozen solid. Remove for assembly.

Peanut Butter Frosting

4 cups confectioner's sugar
1 cup SKIPPY peanut butter
2 tablespoons soft butter
1 teaspoon vanilla
few tablespoons of milk

Beat peanut butter, butter, vanilla and 2 cups of powdered sugar. SLOWLY add rest of sugar and then the milk until the desired consistency to spread on. Add milk slowly. Beat on high till fluffy!

Chocolate frosting:

1/2 cup + 6 tablespoons cocoa powder 
3/4 cup confectioners' sugar 
1/2 cup heavy cream 
1/2 cup unsalted butter, very soft 
dash salt 
1 cups confectioners' sugar 
1 teaspoon vanilla 

Heat cream in microwave and pour in mixer with cocoa powder and 3/4 cup confectioners. Mix well. Add butter, salt, 1 cup confectioners, vanilla and whip on high. Set aside.

Split chocolate frosting between one peanut butter blondie top and the top of the chocolate cheesecake. Layer it: pb blondie/choc frosting, chocolate cheesecake/frosting/pb blondie. Frost entire cake in pb frosting. Push peanut butter chip and dark chocolate chips into the sides and top with 8 chopped peanut butter cups. keep chilled!!!



6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small red potatoes, quartered
4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)


Preheat oven to 400°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.

In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.

Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.