back by popular demand... recipes again!

[Guest guest]

MMMmmmmmm this is making my mouth water - thanks a. Leaner.

[Guest guest]

Okay here's one that takes a little more time to prepare, but is well worth it. One of my favorites.

Moroccan Game Hens and veges.

2 Tbsp. Honey (If you are concerned about the honey, you can omit it if you want or cut it down, I don't worry about it in this)

2 Tbsp. fresh lemon juice

1 Tbsp. Paprika

2 tsp. ground cumin

1 tsp. ground ginger

3/4 tsp. ground cinnamon

1 1/4 tsp. salt

1/2 tsp. black pepper

1/4 tsp. cayenne pepper

2 med. zucchini, halved and cut into 1 1/2 inch chunks

2 turnips, peeled and cut into 1 1/2 inch chunks

1 small buttternut squash, peeled seeded, and cut into 1 1/2 inch chunks

2 cloves garlic,minced

2 cornish game hens (can also use chicken breast halves if no game hens)

1 14.5 oz. can diced tomatoes, undrained,

1/2 cup chicken broth

1 tbsp. chopped fresh parsley

1 tbsp. chopped fresh cilantro

Preheat oven to 425. In a bowl, whisk honey, lemon juice, paprika, cumin, ginger, cinnamon, salt, pepper and cayenne. Combine all the veges, onion and garlic, and toss with 3 Tbsp of the spice mixture.

Cut the Hens in half lengthwise, from breast through backbone. Pull the skin off the whole thing. Rub the skinless hens with the rest of the spice mix.

Lightly spray a 10x14 roasting pan with nonstick. Spread the veges in the pan, toss with tomatoes and juice. Nestle the hens into the veges, bone side down. Add some chicken broth to the pan. Cover tightly with foil. Bake all for 45 minutes, then uncover and roast,until hens are no longer pink inside, and veges are tender, 15 to 20 minutes more.Serve!

Serving would be about half hen per person or whatever you fist size of meat is, and then veges fist size, the zucchini hardly has any carb, but the squash and turnip do! This will serve about 4 people generously... Protein: 34-40g depending on serving size, Carb: 30,( per about 3/4 cup veges) Fat: 7 grams.