Roasted Chicken & Fresh Asparagus

3	pounds chicken pieces (legs, thighs and wings)
1	pound new potatoes, halved
4	tablespoons butter, cut into small pieces and divided
	coarse salt and freshly ground pepper, to taste
1/2	pound asparagus, ends snapped
1	whole lemon(s), cut into wedges
4	sprigs fresh rosemary
	olive oil cooking spray Preheat oven to 475 degrees. [1] Spray a roasting pan with cooking spray. Place the potatoes, chicken pieces, and half of the butter in the roasting pan, season with salt and pepper and roast, tossing once, until potatoes are golden, about 40 minutes. [2] Scatter the asparagus, lemon wedges, rosemary and remaining butter around the chicken and potatoes and roast until the asparagus is tender and the chicken is cooked throughout, another 15 minutes. [3] Remove from the oven and using a turkey baster, drizzle the pan juices over the meat and vegetables several times. When the lemon slices cool, squeeze them over everything. Remove sprigs of rosemary and serve.

Steamed Broccoli and Baby Carrots

1	medium bunch broccoli
1	cup baby carrots
1	tablespoon butter
	coarse salt and freshly ground pepper, to taste

[1] Break broccoli into florets. Trim and discard large stems and trim smaller stems into thin slices.

[2] Place 2-3 inches of water and steamer basket in a large saucepan; bring to a boil. Add carrots and broccoli and steam until crisp-tender, about 7 minutes. Place vegetables in a serving bowl and top with butter and salt and pepper. Toss gently to coat and serve.

Golden Fish Sticks

1 1/4	pounds cod fillet (can sub tilapia), cut into strips
2	cups cornflake crumbs
3	tablespoons butter, melted
2	tablespoons lemon juice, for basting sauce (zest first)
2	tablespoons lemon juice, for the tarter sauce
2 1/2	tablespoons mayonnaise
1 1/2	tablespoons sweet pickle relish
	coarse salt and freshly ground pepper, to taste
	olive oil cooking spray Position rack in top third of oven and preheat to 450 degrees. [1] Place the corn flake crumbs in a medium shallow bowl and mix in a little lemon zest. In another shallow bowl, mix the butter and lemon juice for the basting sauce. Season fish with salt and pepper and let sit for a few minutes. [2] To make the tarter sauce: In a small bowl, mix together the lemon juice, mayonnaise and relish. Season the sauce to taste with salt and pepper and refrigerate until ready to use. [3] Spray a baking sheet with cooking spray. Roll the fish in the lemon butter, then dip into cornflake mixture, coating completely. Arrange fish on the baking sheet and sprinkle with any remaining cornflake mixture. Bake the fish until cooked through, about 5-10 minutes or until cooked through and crispy. Serve with sauce. Note: If your fish sticks are not getting crispy, heat under the broiler for a few seconds.

Anniversary Chicken

6 boneless skinless chicken breast halves- I cut it up into bit sized pieces

1/2 cup teriyaki sauce (I recommend low-sodium, it seems to be too salty with regular teriyaki)

1/2 cup ranch salad dressing

1 cup shredded cheddar cheese

3 green onions, chopped

1 1/2 ounces bacon bits

Marinade Chicken in that for 1 to 1 and a half hours. Then put in greased baking dish and add ranch dressing on top only. Bake in oven for 25 minutes at 350. Take out of oven and top with cheese, bacon, and green onions. Then put back in oven for about 10 minutes.