fo o d
GOOD AND HEALTHY
ROASTED
CRANBERRY CHICKEN
PREP: 25 MIN. BAKE: 20 MIN.
OVEN:375cF
8
small chicken thighs
(2
to
2
'/4
lb.), skinned
34
cup low-calorie
cranberryjuice
34
cup fresh cranberries
2
sprigs fresh thyme
4
tsp. packed brown sugar
Fresh thyme leaves
1. Preheat oven to 375°F. Coat
extra-large ovenproof skillet with
nonstick cooking spray.
Heat over
medium-high heat. Sprinkle
lA
tsp. each
salt
and
pepper
on
chicken. In hot skillet cook, meaty
sides down, 5 minutes, turning
once, until well-browned on both
sides. Transfer skillet to oven.
Roast, uncovered, 20 minutes, until
chicken is no longer pink (180°F).
2
.
Meanwhile, in saucepan combine
juice, berries, thyme sprigs, brown
sugar, and
V
a
tsp
.salt.
Bring to
boiling. Simmer, uncovered, 15 to
2 0
minutes, until slightly thickened.
Discard thyme sprigs. Serve chicken
with sauce. Sprinkle thyme leaves.
MAKES 4 SERVINGS.
EACH SERVING
187cal, 5gfat (lgsat.
fat), 107 mgchol, 383 mg sodium,
9gcarbo, 1 gfiber, 26 gpro. Daily
Values: 2% vit. A, 28% vit. C,
2
% calcium,
8
% iron.
CRANBERRY-ORANGE
CHEESECAKE
PREP: 25 MIN. BAKE: 35 MIN.
COOL: 2 HR. CHILL: 4 HR. OVEN:375°F
2/3
cup crushed chocolate
wafer cookies
(12
to
13
cookies)
1
V
2
tsp. finely shredded orange
peel, divided
2
Tbsp. butter, melted
3
8
-oz.pkgs. reduced-fat
cream cheese (Neufchatel),
softened
34
cup sugar
2
Tbsp.all-purposeflour
3
eggs, lightly beaten
V3
cup snipped dried
cranberries
14
cup low-calorie cranberry
juice or fat-free milk
' / 2
cup fresh cranberries,
coarsely chopped
1
.
Preheat oven to 375°F. For crust,
in bowl combine crushed cookies
and
1
teaspoon of the orange peel.
Stir in butter. Press crust in bottom
of 9-inch springform pan; set aside.
2
.
In mixing bowl beat cream
cheese, sugar, and flour with
electric mixer on medium speed
for 5 minutes. Mix in eggs and
remaining
V
2
tsp. orange peel
until combined. Fold in dried
cranberries and juice. Pour into
crust-lined pan. Sprinkle with
fresh cranberries.
3
.
Bake 35 to 40 minutes or until
a
2
Vi-inch area around edges
appears set when gently shaken.
Cool on wire rack 15 minutes.
Using a small sharp knife, loosen
edges from sides of pan. Cool for
30 minutes. Remove sides of pan.
Cool completely. Cover and
refrigerate at least 4 hours before
serving.
MAKES
12
T 0 16 SERVINGS.
EACH SERVING
275
cal, 17gfat (10g
sat. fat), 101 mgchol, 293 mg sodium,
23gcarbo, 1 gfiber,
8
gpro. Daily
Values: 15% vit. A, 4% vit. C,
5% calcium, 4% iron.
1
7
GRAMS FAT
ADDING
THEM TO
YOUR DIET
Fresh cranberries
are available
October through
December. Some
are packaged and
frozen, which does
not affect quality.
At home, freeze
them in the bag
up to
6
months.
■ To make barbecue
sauce for pulled
pork, burgers, or
chicken, combine
and simmer
cranberries,
ketchup, a touch
of mustard, and
maple syrup or
brown sugar.
■ In place of
raisins, stir dried
cranberries in
snack mixes,
oatmeal, and
cookie, pancake,
and muffin batter.
■ For a match made
in heaven, combine
chocolate and
cranberries. For
example, stir them
into brownie batter.
■ Use cranberry
juice as a base for
cocktails or party
punch, with or
without alcohol.
■ For color and
tartness, add dried
cranberries to an
apple pie or crisp.
228
NOVEMBER
2008
BETTER HOMES AND GARDENS
