Rainbow Chicken, 5/6 pp

Ingredients:
SPICE RUB

• 2 teaspoons sweet or smoked paprika
• 1 teaspoons cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon white wine vinegar
• 1 teaspoon olive oil
• 2 cloves garlic, minced

• 1-1/4 pound chicken thighs or legs, bone-in, skins off or on
• 1 potato, skin on, diced small (turnip works too)
• 1 sweet potato, peeled, diced small
• 1 medium onion, cut into lengths
• 1 bell pepper, cut into lengths
• 1 zucchini, cut into chunks
• 2 carrots, peeled and cut into chunks
• 1 lemon, sliced thin cross-wise (don’t skip)

Directions:

1. Mix the spice rub ingredients in a large bowl.
2. Rinse the chicken pieces under running water, pat dry with paper towels, then drop into the Spice Rub and turn to coat.
3. Arrange the chicken in a single layer in an oven-safe skillet or casserole dish with a lid.
4. Drop the vegetables into the remaining spice rub (there won’t be a lot, but it’s just enough), give it all a stir and then scatter over the chicken.
5. Top with lemon slices.
6. Cover and bake for 45 minutes (and up to 20 minutes longer if using a baking dish covered with foil) or until no pink remains in the chicken pieces.
7. Let rest for 5 minutes, serve and savor!

Turkey, Zucchini and Quinoa Meatloaves, serves 6, 5 pp

Ingredients

	2 item(s) egg white(s)
	1/2 cup(s) chili sauce
	1/2 medium uncooked, onion(s), chopped, finely
	1/2 cup(s) uncooked quinoa, rinsed
	1 medium uncooked zucchini, coarsely shredded
	1 Tbsp fresh sage, chopped
	1/2 tsp table salt
	1/2 tsp black pepper
	1 pound(s) uncooked 93% lean ground turkey
	1 tsp Heinz Spicy Brown Mustard Instructions Cook quinoa according to package directions. Fluff with fork and let cool slightly. Preheat oven to 425F. Line large rimmed baking pan with foil; spray foil with nonstick cooking spray. Squeeze zucchini dry and place in large bowl with egg whites, 1/4 chili sauce, onion, sage, salt and pepper. Add turkey and quinoa and stir well to mix. Shape into 6 (2-1/2" x 4") oval loaves. Place ovals on baking pan. Stir together remaining 1/4 cup chili sauce and mustard in small bowl; spread evenly over loaves. Bake until instead read thermometer registers 165F, 30-35 minutes. Let stand 5 minutes before serving.