Asian-Glazed Chicken Thighs

1/3 cup rice vinegar

1/4 cup lower-sodium soy sauce

3 tablespoons honey

2 tablespoons dark sesame oil

1 1/2 tablespoons chile paste (such sambal oelek)

10 garlic cloves, minced

12 bone-in chicken thighs, skinned

Cooking spray

1/2 teaspoon salt

1. Combine vinegar, soy sauce, honey, sesame oil, chile paste, and garlic, stirring until honey dissolves. Pour vinegar mixture into a zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Remove chicken from bag, reserving marinade.

2. Preheat oven to 425°.

3. Place reserved marinade in a small saucepan over medium-high heat; bring to a boil. Cook for 2 minutes or until syrupy, stirring occasionally. Place chicken on a rack coated with cooking spray, and place rack in a roasting pan. Baste chicken with reserved marinade; sprinkle evenly with salt. Bake at 425° for 10 minutes; baste. Bake an additional 10 minutes; baste. Discard remaining marinade. Bake an additional 10 minutes or until done. Let stand 5 minutes before serving.

Calories 306

http://www.myrecipes.com/recipe/asian-glazed-chicken-thighs

Peanut Butter Granola Bars

PRINT FRIENDLY VERSION

Prep time

30 mins

Total time

30 mins

3-ingredient peanut butter granola bars that are naturally sweetened, wholesome, and perfectly salty-sweet. A healthier snack for lunches, road trips and more.

Author: Minimalist Baker

Serves: 8

Ingredients

• 1 1/2 cups packed (~32 dates) dates, pitted (soak in warm water for 10 min if not sticky and moist)
• 1/2 cup natural peanut butter (creamy, salted is best, but most any kind will do)*
• 1/2 cup rolled oats (GF for gluten free eaters)

Instructions

1. If your dates are not sticky and moist, soak in warm water for 10 minutes and then drain. Otherwise, proceed to step 2.
2. Add dates to a food processor and pulse until only small bits remain - it will likely clump into a ball - that’s what you want. If any big pieces remain, use a knife or spatula to push them down, then turn the machine back on to pulse.
3. Add peanut butter and oats and pulse a few more times until incorporated, stirring and scraping down sides as needed. If you prefer denser bars, add more oats.
4. Transfer to a parchment-lined 8x8 dish and press down until flat, OR scoop out 1 Tbsp amounts and roll into a ball and place on a baking sheet or plate. Transfer to freezer to set.
5. If making bars, slice into 8-10 bars and store in the fridge or freezer to keep fresh. They can be a little flimsy at room temp, so be gentle with how you stack them.
6. Will keep in the fridge for several weeks, and in the freezer for up to a couple months or more.

Serving size: 1 bar Calories: 214 Fat: 8.5g Saturated fat: 1.6g Carbohydrates: 31g Sugar: 22gSodium: 4mg Fiber: 4.2g Protein: 6.5g

http://minimalistbaker.com/3-ingredient-peanut-butter-granola-bars/

Chewy Granola Bars

1/2 cup margarine, softened

1 cup brown sugar, packed

1/4 cup sugar

2 tablespoons honey

1/2 teaspoon vanilla extract

1 egg

1 cup all-purpose flour

1 tablespoon cinnamon

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup quick-cooking oats, uncooked

1 1/4 cups puffed rice cereal

1 cup chopped pecans

1 cup raisins

1 cup chocolate chips

Cream margarine, sugars, honey, vanilla and egg, mixing well. Combine all dry ingredients and add to creamed mixture. Press into a greased 13"x9"x2" baking pan and bake at 350 degrees for 22 to 28 minutes. Let cool; cut into bars. You can substitute peanut butter chips or butterscotch chips for the chocolate if you like.

http://www.myrecipes.com/recipe/chewy-granola-bars