Lime Marinated Chicken
½ cup fresh cilantro leaves
¼ cup vegetable oil
2 tablespoons honey
1 to 2 jalapeño peppers, trimmed and sliced
2 teaspoons tomato paste
4 cloves garlic, chopped
For marinade, finely grate the zest and squeeze the juice from limes. In a blender, combine zest and juice with remaining marinade ingredients; puree until smooth. Pour marinade over the chicken and toss to coat. Cover with plastic wrap; refrigerate overnight.
Source: The Deen Brothers Cookbook: Recipes from the Road
1/2 lb.whole button or crimini mushrooms 1/2 lb.baby carrots
1 medium onion, peeled, cut into
1 large red, green or yellow bell pepper, cut into 8 strips
1/3 cup Italian Reduced Fat Dressing
1/3 cup Grated Parmesan Cheese, divided
Preheat oven to 450°F. Line 15x10x1-inch baking pan with foil; spray with cooking spray. Set aside.
Toss vegetables with dressing and 1/4 cup of the cheese; spread into prepared pan.
Bake 28 to 30 min. or until vegetables are tender, stirring after 15 min. Sprinkle with remaining cheese.