November 19, 2010
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Roman Chicken
bone-in, skinless chicken breast simmered with peppers, garlic,
tomatoes, capers, low sodium chicken broth, white wine,
fresh oregano, thyme, parsley, salt, and pepper
Roasted Butternut Squash
with olive oil, rosemary, salt, and pepper
Romaine Salad
with tomatoes, peppers, celery, tomatoes, and feta
with white balsamic vinaigrette
Baked Apples
with cinnamon and brown sugar
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