Recipes!

Pomegranate chicken with walnuts

5 skinless, boneless thighs (about 1 lb.) cut into quarters

Salt and pepper

1/4 C. EVOO

1 large onion, halved and sliced

1 clove of garlic

3/4 C. Chopped walnuts

1 teaspoon ground cinnamon

1 1/2 C. cranberry-pomegranate juice

2 Tablespoon chopped flat leaf parsley

1. Season the chicken with salt and pepper. In a large nonstick skillet, heat oil over med-high heat. Add the chicken and cook, turning once, until browned, about 7 min; transfer to plat. Add onion,garlic and walnuts to the skillet and cook, stirring often, until the onion is tender, about 5 min. Stir in the cinnamon, scraping up any browned bits. Return the chicken and any juices to the pan, add the cranberry-pomegranate juice and simmer until the chicken is cooked through, 3 to 4 min; transfer the chicken to a serving platter.

2. Cook the sauce, stirring occasionally until thickened slightly, about 3 min; stir in the parsley and pour over the chicken.

Serve on top of white rice:)

Sweet potato wedges

1 large Sweet potato

1 Tablespoon EVOO

1/4 teaspoon garlic salt

1/4 teaspoon paprika

Heat oven to 500 degrees.

Cut sweet potato into wedges and put on a baking tray.

Mix above ingredients together and toss onto wedges. Bake for 18 to 20 min.

Baked stuffed apples

Apples

Brown sugar

Cinnamon

Raisin's

nuts (optional)

Butter

Heat over to 350.

Cut out core of apple leaving just a bit behind so that the apple has a bottom to it. Peel off the apple peel only to about half way from the bottom. Place about 1/2 tablespoon of butter into each apple.

Mix together desired amount of ingredients together and stuff into the apple. Place in a baking dish and bake for 45 min covered. Then another 30 min uncovered. Serve with vanilla ice cream or cool whip!

I don't the exact measurements because I just eye ball it!