New Recipe(s)

I'll be trying these tonight. I'll let you know how they turn out (i.e. if I end up calling for take-out at about 8pm):

Cider Chicken with Mushrooms (4 servings)
-1 lb boneless skinless chicken cut into cubes
-2 TBSP vegetable broth
-4 c muchrooms sliced
-1/2 c red bell pepper, diced
-1/2 c red onion, diced
-1/4 c apple cider vinegar
-1/8 c fresh parsley chopped

Cook chicken in broth over medium-high heat until cooked through. Add mushrooms, red bell pepper and vinegar cooking until soft. Garnish with parsley

Savory Spaghetti Squash (4 servings)
-1 spaghetti squash
-2 large garlic cloves, minced
-1/2 tsp cinnamon
-1-2 TBSP flaxseed oil

Cut squash in half, and scoop out the seeds. Place squash halves on nonstick baking sheet, cut side down. Bake at 375 for 30 minutes. With a fork, separate the spaghetti pulp from the skin and place the pulp in a serving dish. Sprinkle on garlic, cinnamon, and oil and toss lightly.