SKILLET CHICKEN WITH CRANBERRIES
PREP TIME 5 MIN. – COOK TIME 38 MIN. READY IN 43 MIN. – SERVINGS 4
4 large bone-in, skin-on chicken thighs (about 1½ lbs) 2 tbsp canola oil 1 small onion, finely chopped
1½ cups fresh cranberries 3 tbsp packed light brown sugar ½ tsp dried oregano 2 tbsp finely chopped parsley
PORK CHOPS WITH CRANBERRY RELISH
PREP TIME 5 MIN. – COOK TIME 15 MIN. READY IN 20 MIN. – SERVINGS 4
4 bone-in center- cut pork chops (about 1½-1¾ lbs) 3 tbsp canola oil, divided 2 tsp finely chopped fresh rosemary
1 medium orange ¾ cup fresh cranberries 3 tbsp sugar 1 (½-inch) chunk fresh ginger, peeled and chopped
STEP 1 Toss the pork chops with 1 tbsp oil and rosemary. Season on both sides with salt and pepper. STEP 2 In a heavy 12-inch skillet, heat the remaining 2 tbsp oil on medium-high. Add pork chops and cook 4–5 min. per side, until cooked through. Remove from heat and let stand 5 min. STEP 3 Meanwhile, into a food processor, squeeze 3 tbsp juice from the orange. Add the cranberries, sugar, and ginger. Pulse mixture until very finely chopped. Season with salt to taste. Serve pork chops with cranberry relish.
PER SERVING: 400 CALORIES, 24G FAT, 6G SATURATED FAT, 82MG CHOLESTEROL, 98MG SODIUM, 16G CARBOHYDRATE, 2G FIBER, 13G SUGAR, 29G PROTEIN
STEP 1 Preheat oven to 400°F. Season the chicken with salt and pepper. STEP 2 In an oven-safe 12-inch skillet, heat oil on medium-high. Add chicken skin- sides down and cook 5–6 min., until skin is golden brown. Transfer chicken to a plate, skin-sides up. Reduce heat to medium. STEP 3 To same skillet, add the onion. Cook 4–5 min., until golden, stirring often. Add the cranberries, brown sugar, oregano,
and ¹⁄³ cup water. Season with salt and pepper. Cook 2 min., stirring and scraping up any browned bits. Return chicken to skillet, skin-sides up. STEP 4 Transfer skillet to oven. Roast 20–25 min., until internal temperature of chicken is 165°F. Garnish with the parsley.
PER SERVING: 353 CALORIES, 21G FAT, 5G SATURATED FAT, 130MG CHOLESTEROL, 105MG SODIUM, 17G CARBOHYDRATE, 2G FIBER, 12G SUGAR, 23G PROTEIN
WHITE CHOCOLATE– CRANBERRY COOKIES
PREP TIME 15 MIN. – COOK TIME 15 MIN. READY IN 30 MIN. + CHILLING TIME – SERVINGS 20
¾ cup fresh cranberries 2 cups all-purpose flour ½ tsp
baking powder ¾ cup (1½ sticks) butter, room temperature
1 cup packed dark brown sugar ½ tsp salt 1 large egg 1 tsp vanilla extract 4 oz white chocolate, chopped
STEP 1 Pulse the cranberries in a food processor 6–8 times until very finely chopped. In a medium bowl, whisk together the flour and baking powder. STEP 2 Using a hand mixer or stand mixer, cream the butter, brown sugar, and salt until smooth and fluffy. Beat in the egg and vanilla. In batches, beat in the flour mixture until just combined. Stir in chopped cranberries. STEP 3 Transfer dough to a large sheet of plastic wrap and shape into a log about 2 inches in diameter and 10 inches long. Wrap dough tightly and continue to shape dough into smooth cylinder. Freeze 1 hour. Remove from freezer and, in the plastic wrap, roll cookie dough into a smoother cylindrical shape. Return to freezer for 3 hours, until firm. STEP 4 Preheat oven to 350°F. Unwrap dough and cut into ½-inch slices. Arrange on parchment paper–lined cookie sheets, spacing 1 inch apart. STEP 5 Bake cookies until golden, 10–15 min., switching racks halfway through. Let cool slightly and transfer cookies to a wire rack set over a large sheet of parchment or wax paper to cool completely. STEP 6 In a microwave-safe bowl, microwave the white chocolate in 30-sec. intervals, until melted, stirring in between. With fork, drizzle white chocolate over cookies on rack. Let stand until chocolate sets.
PER SERVING: 189 CALORIES, 9G FAT, 6G SATURATED FAT, 28MG CHOLESTEROL, 77MG SODIUM, 25G CARBOHYDRATE, 1G FIBER, 16G SUGAR, 2G PROTEIN
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