Magazine recipes – so I don’t have to keep them in my purse

Cranberry Pound Cake

16 Tbsp. (2 sticks) butter

1 1/2 cups sugar

1 Tbsp. lemon zest

8 eggs

1 1/2 cups all-purpose flour

1/8 tsp. salt

1 1/2 tsp. baking powder

1 1/2 cups cranberries, fresh or defrosted

1. Preheat oven to 350. Spray a loaf pan with cooking spray. In a stand mixer on medium-high speed, cream together butter and sugar. Add lemon zest, then eggs; slowly add dry ingredients. Carefully fold in cranberries.

2. Pour batter into pan and bake 10 minutes. Cover with foil and reduce heat to 325. Bake until set, about 1 hour and 10 minutes more. Cake is done when a toothpick inserted in the center comes out clean. Remove and place on cooling rack.

Serves 6 to 8.

From O magazine

 

Lemon Oregano Chicken

Toss 8 trimmed boneless, skinless chicken thighs with 3 Tbsp each fresh lemon juice and olive oil, 2 Tbsp chopped fresh oregano leaves, 2 tsp. garlic paste, and 1/2 tsp each crushed red pepper flakes and kosher salt. Cook on a hot stovetop grill pan 12 minutes, turning once or twice until cooked through.

Serves 4.

315 cal, 22g fat, 27g protein, 2g carbs

From Redbook magazine

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