Ginger-Orange Glazed Cornish Hens
When you crave roast chicken but don't have time to roast a whole bird, consider Cornish hens. The split hens cook up--juicy and succulent--in less than 45 minutes. Here, orange marmalade, spiked with ginger, makes an easy and delicious glaze. Serve with wild rice, winter squash and sautéed greens.
Tip: The bones of a Cornish hen are soft enough to cut easily with poultry shears or a sharp knife. Cut each hen in half through the breast bone. Cut along both sides of the backbone to separate the halves. Discard backbone.
1/2 fruit, 1 other carbohydrate, 1/2 vegetable, 5 medium-fat meat, 1/2 fat