http://www.jennsylvania.com/. I'll let you know how it is.
My Weight Watcher's journal is out on the counter and I'm ready to get serious. Because of other commitments, I'll do it on my own (READ: get a head start) this week and attend my first (well, not my first first, my first THIS time) meeting next Tuesday. It's a new leader; I hope she's as good as the one I had last time. That one only works on Saturdays and that just didn't work. In honor of my recommitment to a healthy lifestyle, today I'll share one of my favorite chicken recipes. You may have noted that I'm a real fan of this bird. I'll add the photo tonight, so you know I'm really doing this.
1/3 cup hoisin sauce*
1/4 cup white wine or cooking sherry
2 tsp grated, peeled fresh ginger
2 garlic cloves, crushed
2 lbs. skinless chicken legs (or thighs, if you prefer)
In a zip lock bag, combine the hoisin sauce, wine, ginger, and garlic, then add the chicken. Squeeze out the air, seal the bag, and refrigerate. Turn the bag a few times while this marinates. I prefer overnight, but a few hours will do. HINT: put bag in a bowl, just in case it leaks!
Preheat the oven to hot (425 degrees should do). Line a baking sheet with foil or use a disposable one. Spray the foil with nonstick spray. Place the chicken legs in a single layer on the baking sheet and roast until the legs are browned--about 25 minutes.
OPTIONAL, if you like crunchy stuff: sprinkle the legs with 2 tsp of toasted sesame seeds before serving.
*Hoisin sauce-if you haven't used this, you're in for a treat and will think of lots of other recipes it will enhance. Hoisin sauce is sweet and spicy at the same time. You need to refrigerate it once it's opened. It's readily available in the Chinese section of your supermarket.