Remove chicken and onions to a separate platter. Remove garlic, bay leaves, and herb sprigs and discard. Add mushrooms to the remaining liquid and turn heat to high. Boil quickly until liquid is reduced by three-quarters and somewhat thickened. Lower the heat and stir in the butter.

Return the chicken and onions to the pan to reheat and coat with sauce.

Garnish with parsley and serve.

Oven Roasted
Rosemary New Potatoes

I love this oven-roasted method because the potatoes come out so nice and crispy!

Prep Time: 5 minutes

Cook Time: 45 minutes

Servings: 4

2 pounds new potatoes, halved

4 sprigs fresh rosemary

sea salt

freshly ground black pepper

olive oil

Heat oven to 400 degrees. Place potatoes on a baking sheet. Roughly tear the rosemary and scatter it over the potatoes. Season with salt and pepper and drizzle with olive oil. Toss the
potatoes well to mix all the flavors and put them in the oven. Remove after 30 minutes and toss again. Continue to roast until potatoes are browned and cooked through, about 15 minutes.

Serve immediately.

Apple Crisp

Chock full of antioxidants, apples are the perfect

Prep Time: 30 minutes

Bake Time: 30 minutes

Servings: 8

¼ cup instant oatmeal

¼ cup all-purpose flour

⅓ cup firmly packed light brown sugar

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1½ tablespoons butter

4 Granny Smith apples

2 cups vanilla nonfat
frozen yogurt

Preheat oven to 375 degrees. Spray an 8” x 8” baking pan with cooking spray.

In a bowl, thoroughly combine the oatmeal, flour, brown sugar, cinnamon, nutmeg, and butter.

Peel, core, and thinly slice the
apples. Spread the apple slices evenly over the surface of the baking pan. Sprinkle the oatmeal-flour mixture over the apples. Bake for 30 minutes or until the apples are tender and the
topping is golden brown.

Serve warm, topping each serving with ¼ cup frozen yogurt.