I'm making this for dinner tonight. I found this recipe in Real Simple Magazine.
6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic
1 teaspoon salt
1/2 teaspoon ground pepper
3/4 lb green beans
8 small red potatoes, quartered
4 chicken breasts
Preheat oven to 450. Coat a large baking dish with 1 tablespoon olive oil. Arrange lemon slices from 1 lemon in a single layer on the bottom of the dish. In large bowl combine remaining olive oil, lemon juice of 2nd lemon, garlic, salt and pepper. Add green beans and toss to coat. Using tongs, remove green beans and arrange them on top of lemon slices. Add potatoes to same olive oil mixture and coat. Arrange on inside edge of dish on top of the beans. Please chicken in olive oil mixture and coat. Place chicken in dish. Roast for 40-50 minutes. Remove chicken and continue roasting potatoes/beans if necessary.
*Not exactly in keeping with my "eating less preservatives" idea, but still tasty and less fat than the regular version.
1 container fat free Cool Whip, thawed
1/3 cup peanut butter (or Better'n Butter substitute if you want to keep the calories/fat down)
4 tbsp Hershey's sugar free or lite chocolate syrup
Line 12 cups of muffin pan with cupcake holders. Using a whisk combine cool whip and peanut butter until smooth. Divide mixture evenly between cups and top each with a tsp of chocolate syrup. Freeze.