Arthritis-friendly recipes from Sandra Lee
Celebrity chef Sandra Lee created these recipes for “I can with RA in my Kitchen.” A program sponsored by Bristol-Myers Squibb and the Arthritis Foundation. Each recipe takes only 10 minutes to prepare – a boon when painful joints limit your time in the kitchen.
Lemon Rosemary Chicken
Time: Prep 10 minutes, bake 20 minutes
Four 6-oz. boneless, skinless chicken breast halves
2 teaspoons extra-virgin olive oil
1 teaspoon salt-free lemon-pepper seasoning
1 teaspoon salt-free citrus-herb seasoning, Spice Islands® Salt (optional)
3 organic lemons, thinly sliced
Fresh rosemary sprigs
1 ¼ cup organic chicken broth
½ tsp. crushed garlic
Preheat oven to 375 degrees F. Brush both sides of chicken pieces with olive oil and sprinkle with lemon-pepper seasoning, citrus-herb seasoning and salt (optional); set aside.
In a baking dish, arrange 2 to 3 slices of lemon and a sprig of rosemary for each chicken piece. Place chicken, smooth sides up, on lemon and rosemary. Top each chicken piece with another sprig of rosemary and 2 to 3 slices of lemon.
Bake in preheated oven for 20 to 25 minutes or until chicken is no longer pink (165 degrees F). Remove chicken to platter and cover with aluminum foil to keep warm.
In a small saucepan, combine half of the rosemary from the baking dish and any browned bits from baking dish. Add chicken broth and garlic. Bring to a boil over medium-high heat; cook until mixture is reduced by half. Using a fine-mesh strainer, strain mixture. Discard solids. Serve mixture with chicken. Garnish with additional lemon slices and rosemary sprigs. Servings: 4
Mediterranean Vegetables
Time: 10 minutes
1 package (16-oz.) loose-pack frozen mixed vegetables (broccoli, cauliflower, carrots)
1 can (14.5-oz.) diced tomatoes with basil, garlic, and oregano
1 tablespoon capers, drained
In a microwave-safe bowl, combine frozen mixed vegetables, tomatoes and drained capers. Cover with plastic wrap; microwave on high setting for 6 to 8 minutes, stirring halfway through cooking time.
NOTE: You can give this dish a new flavor by using a different package of mixed vegetables. Great mixtures include baby peas, baby carrots, snow peas and baby corn or Brussels sprouts, cauliflower and carrots. If you can't find a mixture with your favorite vegetables, try mixing and matching to create a colorful combination of your own. Servings: 4
