Mediterranean Chicken Thighs with Lemon, Olives, and Fresh Herbs

When they eat chicken, most people prefer chicken breasts. But the real flavor is in the dark meat.

Mediterranean Chicken Thighs with Lemon, Olives, and Fresh Herbs is an inexpensive meal that’s packed with flavors.

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Mediterranean Chicken Thighs with Lemon, Olives, and Fresh Herbs


Mediterranean Chicken Thighs with Lemon, Olives, and Fresh Herbs

  • 6 boneless, skinless chicken thighs
  • 1/4 cup extra virgin olive oil
  • 2 garlic cloves, minced
  • zest from 1 lemon
  • juice from 2 lemons
  • 1 sprig fresh rosemary, leaves only, chopped
  • 6 sprigs fresh thyme, leaves only (no stems)
  • 6 sprigs fresh parsley, chopped
  • Sea salt and freshly ground pepper
  • 1 cup black kalamata olives
  • 1 cup green olives
  • 1 cup cherry tomatoes
  • freshly cooked pasta

Combine oil, garlic, lemon zest and juice, and fresh herbs in large mixing bowl. Add in chicken thighs and stir to cover. Marinate for 30 minutes.

Preheat oven to 375°.

Transfer thighs to greased baking pan. Arrange olives and tomatoes around thighs. Pour any remaining marinade over thighs, olives, and tomatoes. Bake 30 minutes, and then increase temperature to 425°. Bake for another 10 minutes, browning chicken.
Serve thighs over freshly cooked pasta, spooning sauce over chicken.
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Thai Yellow Curry Shrimp with Pineapple & Mango

It’s Friday in Lent, which for us means seafood. Because it’s getting warmer outside, we opted for a light, tropical-type dinner.

We had this healthy one-dish meal over jasmine rice, but it’s so full of fruit and veggies, that it would be just as good on its own.

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Thai Yellow Curry Shrimp with Pineapple & Mango

  • 1½ pounds peeled shrimp
  • 2 Tbsp vegetable oil
  • ½ yellow onion, sliced thinly
  • 2 cloves garlic, minced
  • 1 red bell pepper, sliced thinly
  • 1 yellow bell pepper, sliced thinly
  • 5 carrots, peeled and sliced [or frozen or canned sliced carrots, drained]
  • 1½ Tbsp Mae Ploy Thai Yellow Curry Paste
  • 1 Tbsp brown sugar
  • 1 Tbsp fish sauce
  • 2 Tbsp cornstarch dissolved in ½ cup cold water
  • 1 14-ounce can coconut milk
  • fresh pineapple, peeled, sliced, and cubed [or canned pineapple chunks, drained]
  • fresh mango, peeled and cubed

Heat vegetable oil in a wok. Add onion and garlic and sauté for 3 minutes. Add bell peppers and carrots and sauté until veggies are just starting to get tender.

Add yellow curry paste and mix well, coating the onions and peppers. Mix in brown sugar and fish sauce; stir well. Turn heat up a little and add in cornstarch mixture, stirring to blend, being careful not to burn the cornstarch. Add in coconut milk and stir well.

Bring mixture to slight boil and add shrimp, stirring to blend. When shrimp are beginning to turn pink, add pineapple and mango, return to slight boil, and cook 3 minutes.

Serve as it is or over hot, cooked jasmine rice.

Heart-Healthy Hearty Pancakes

My kids love pancakes for breakfast on Saturday mornings. They’ll eat them plain, with chocolate chips, with bananas and pecans – any way I fix them.

Here’s a recipe for a healthier pancake, made with a variety of grains, seeds, and fruit. You can vary it each time with what you have on hand. Because of the added ingredients, these Heart-Healthy Hearty Pancakes are extra filling.

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Heart-Healthy Hearty Pancakes

  • 1/3 cup Cream of Wheat or instant grits
  • 1/3 cup flaxseed
  • 1 Tbsp Chia seeds
  • 1 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1-½ tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup sugar or honey
  • 2 cups milk, soy milk, or almond milk
  • 2 eggs
  • fruit of your choice, such as two chopped apples or 2 mashed bananas or 3 chopped apricots, etc. (I don’t peel the fruit.)
  • 1/2 cup chopped pecans

In a large bowl, mix all dry ingredients together. In a small bowl, combine milk and eggs (and honey, if using instead of sugar). Make a well in the dry ingredients and add the wet ingredients. Let batter sit for a few minutes while griddle heats.

Grease heated griddle or skillet. Pour about ⅓ cup batter onto griddle, forming pancakes; turn pancakes when bubbly. Remove from griddle, top with butter if desired, and serve hot with maple syrup or fruit preserves.