Tomato vinaigrette baked chicken

from Walters/Cami

Notes: Easy, can prepare ahead, Daniel and I both really liked the tomatoes on top.

Ingredients (serves 4):
1 small red onion, thinly sliced (used small yellow and was great)
4 small chicken breast halves
1 can (14.5 oz) diced tomatoes, drained
1/4 C balsamic vinaigrette dressing
1/4 t garlic powder
1/4 C parmesan cheese (used shredded mozarella and was great)

Directions:
1. Preheat oven to 425.

2. Place onions in bottom of baking dish and then place chicken on top.

3. Combine tomatoes, dressing, and garlic powder then pour over chicken.

4. Sprinkle with cheese and Bake 30 minutes or until chicken is done.

Calories: 200, Fat: 6 g, Fiber 1 g

Sweet Aromatic Chicken

from Fix it p. 185

Notes: Served with rice and steamed broccoli and was a good combo. Reminded me of Rumbi Rice alot. Think I will try using it as an easy go to recipe for chicken rice bowls and veggies next time as had that with the leftovers and was great.)

Ingredients: (4 servings)
1/2 C Coconut milk
1/2 C water
8 chicken thighs, skinned (just used 4 small chicken breasts)
1/2 C brown sugar
2 T soy sauce
1/8 tsp ground cloves
2 garlic cloves, minced

Directions:
1. Combine coconut milk and water. Pour into greased slow cooker.
2. Add remaining ingredients in order listed.
3. Cover. Cook on Low 5-6 hours.

Homemade Maple Syrup

from Mels

Notes:Would omit the honey in the future as had a strong taste and don't think necessary. Halved it and still made 4 1/2 of my small jars worth. Liked it but just started to try making my own syrup. Put it in the fridge to cool more quickly and seemed fine.

  
Homemade Maple Syrup

Yield: Makes about 10 cups (2 1/2 quarts) of syrup

Note: I like to use pure maple extract because the additives are minimal (I think it has caramel coloring in it and that’s it) but if you can’t find it, you can use the artificial Mapleine extract from the store with similar results.

Ingredients

• 8 cups granulated sugar
• 1 cup packed light or dark brown sugar
• 1/2 cup honey
• 4 cups water
• 2 teaspoons pure maple extract
• 2 teaspoons pure vanilla extract

Directions

1. In a large 5-6 quart pot, combine the sugars, honey and water. Bring the mixture to a boil and reduce the heat to low so the mixture gently simmers. Cover the pot and simmer the mixture for 15 minutes. Remove the pot from the heat and let it cool for 20 minutes before stirring in the maple and vanilla extracts. Let the syrup cool in the pot for another 40 minutes, or so, stirring occasionally, before filling jars/containers. Once the containers are filled, let them cool to room temperature uncovered.
2. Store covered in jars or other containers in the refrigerator. It will keep for up to 2 months in the refrigerator. Gently reheat before serving, if desired.