Sunday, September 28, 2014

Chicken Chill-Out

Enjoying the harvest bounty and eating on the deck this beautiful fall evening.  Chili Chicken with Butternut Squash & Garbanzos, Hot Applesauce and Apple-Oat Cookies with WVU Apples.  What a feast!

The recipe for the Entree and Vegetables was inspired by Food Network Magazine.   Here's my version:

Chili chicken with Butternut Squash & Garbanzos
(Serves 3)

1 Whole Chicken Breast
1 Medium Butternut Squash, peeled, seeds removed and sliced
2/3 cup Garbanzo Beans cooked (I use the Hanover brand frozen cooked without added salt)
1 Red Pepper, diced
2 Tbsp. Fresh Cilantro
Arrange chicken and vegetables in baking pan.  Pour sauce (below) over).

2 tsp. Chili Powder
1 tsp. Ground Cumin
1/4 tsp. Cinnamon
1/2 Lemon, squeezed and zest
1/2 Orange, squeezed and 2 Tbsp. of zest 

Roast at 450 degrees 25 minutes or until internal temperature of chicken reaches 165 degrees.

The Apple-Oat Cookies was also inspired by Food Network Magazine, one of several apple recipes I'm trying this season.  We made these at work this week and they turned out great.
 I modify the amount of sugar, fat and salt in all my recipes and here's my finished version:

Apple-Oat Cookies
(Makes 26)

2 Eggs
1/4 cup Brown Sugar
1/4 cup Granulated Sugar
Beat with electric mixer.  Add:
1/4 cup Earth Balance Buttery Spread, melted
1/2 cup Unsweetened Applesauce 
Stir in:
1 1/3 Grated Unpeeled Apples
2 tsp. Vanilla 

Mix together dry ingredients:
1 cup Whole Wheat Pastry Flour
1 1/4 cup All Purpose Flour
1 cup Oats
1 tsp. Cinnamon
3/4 tsp. Baking Powder
1/2 tsp. Baking Soda
Stir into batter.  Drop by Tablespoon scoop onto baking sheet.  Bake at 350 degrees for 12 minutes.  Cool on rack.  

Glaze when cool.
2 Tbsp. Evaporated Skim Milk
1/2 cup Confectioners Sugar

My homemade applesauce is simply diced unpeeled apples, cinnamon and nutmeg, cooked in the slow cooker on low for 3-4 hours.  I'll enjoy the applesauce on my morning oatmeal and leftover chicken with vegetables for lunch tomorrow!

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