Dine Without Whine: Chicken Potato Bake and Chocolate Angel Cupcakes

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Chicken Potato Bake

Makes 4 servings

Ingredients:

• 1 broiler-fryer chicken cut in pieces (approx. 3 pounds)
• 1 pound red potatoes cut in chunks
• 1/2 cup Italian salad dressing
• 1 tablespoon Italian seasoning
• 3/4 cup grated parmesan cheese

Instructions:

1. Place chicken in a greased 13x9 inch baking dish. Arrange potatoes around chicken.

2. Drizzle with dressing, Sprinkle with Italian Seasoning and Parmesan Cheese.

3. Cover and bake at 400 degrees for 20 minutes. Uncover and bake 20-30 minutes longer or until potatoes are tender and chicken juices run clear.

Chocolate Angel Cupcakes

Makes 14 servings

Ingredients:

• 1 cup sugar
• 1/2 cup flour
• 1/4 cup unsweetened cocoa
• 6 egg whites large, at room temperature
• 1/2 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• 1 tablespoon powdered sugar

Instructions:

1. Preheat oven to 375°. Place paper baking cups in fourteen muffin pan-cups.

2. Sift sugar, flour and cocoa powder into a small bowl; set aside.

3. In a large mixer bowl at high speed, beat egg whites and cream of tartar until stiff but not dry. Sprinkle vanilla over egg whites. With a wire whisk or rubber scraper, fold in cocoa mixture, half at a time, until no white streaks remain. Spoon about 1/4 cup of the mixture into each paper baking cup.

4. Bake for 18 to 22 minutes or until tops spring back when touched. Remove cupcakes from muffin pans and cool on wire racks.

5. To serve, sprinkle with powdered sugar. Store leftovers in an airtight container.

Find more great family recipes and meal planning assistance at Dine Without Whine.