Tonight I decided to try a recipe that has been popping up on WC quite often, Cooking Light’s Spicy Honey Brushed Chicken Thighs. I used breasts instead of thighs and broiled a little longer – maybe a little too long, I think they would have been fine with a minute less on each side. But they were still very tasty! Easy and quick too. I usually like to saute green beans, but I figured since I was already using the oven, I might as well try roasting. I seasoned them with some Chinese 5-spice powder and sprayed with some evoo. They were ok – a little crunchier than I like them. Maybe they needed more time? Finally, I decided to try quinoa. I had never made this before, but I read that this grain is kosher for Passover! It’s quite like couscous. I toasted some almonds in a dry pan, added a little evoo and chopped garlic, cooked for a minute, then added the quinoa and toasted that up. Then I chicken broth (2:1 ratio with the grain), brought to a boil, covered, and simmered for about 15 minutes. I then fluffed it up and added some salt, pepper, and fresh chopped parsely. Pretty yummy!