The Recipes:
Chicken & Vegetables. Preheat oven to 400. Wash and cut orange and yellow bell pepper, zucchini, and carrot and mix in large bowl (we had about 16 cups). Drizzle with olive oil and sprinkle on very liberal amounts of ground black pepper, garlic powder, and rosemary; and mix well. Saute minced garlic in olive oil for a few minutes, until fragrant (we used about 12 cloves). Add cut (we used approximately bite-sized pieces), cleaned, and rinsed chicken and cook with rosemary until done on the outside. Add vegetables to the pan and bake for 15 minutes. Carefully remove from oven, dump everything back in the big bowl, mix it up, and add some more spices (do not discard the cooking juices!). Add about a half cup of water, and bake for 10-15 more minutes. Cover the pan if needed to prevent the chicken from drying out. Serve hot with cooking liquid over quinoa.
Quinoa. See post from April 3rd. To rinse, we sloshed quinoa around with a couple cups of water in the saucepan, and then poured onto a towel over a bowl. By squeezing out the water and carefully scraping the stuck quinoa off the towel, we were able to rinse and drain it pretty well.
Lickety-Split Cookies. Mix the following as fast and as loudly as you can in a big bowl, and cook on greased cookie sheet at 350 until done: 1/4 c butter, 3/4 c brown sugar, 1 egg, 1 tsp. vanilla, 1/2 tsp. baking soda, 1/2 tsp. salt, 1/2 c flour, 3/4 c whole wheat flour, 1 cup oatmeal, 3/4 c chocolate chips.
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