Ingredients

• 1 whole chicken, about 5 pounds
• salt to taste
• freshly ground black pepper
• 1 lemon, halved
• 1 orange, halved
• 1/2 onion
• 1/2 cup roughly chopped celery
• 4 sprigs fresh thyme
• 1 tablespoon olive oil

Cooking Instructions

1. Preheat the oven to 350°F.
2. Rinse the chicken inside and out with cold water. Pat dry with paper towels. Season the cavity of the chicken with salt and pepper.
3. Squeeze the juice from the lemon and orange halves all over the chicken. Stuff the lemon and orange halves into the cavity, along with the onion, celery and thyme.
4. Place the chicken on a rack in a roasting pan. Drizzle the olive oil over the skin and season with salt and pepper.
5. Roast the chicken in the oven for 1 1/2 hours or until a thermometer inserted into the thickest part of the thigh registers 160°F.
6. Let the chicken rest for 15 minutes. Remove and discard the skin before carving.

Serving Size: 1/4 skinless chicken

Ingredients

• 2 tablespoons olive oil
• 1 1/4 pounds large shrimp (20 to 25 per pound), peeled and deveined
• 3 garlic cloves, minced
• 1/8 teaspoon dried hot red-pepper flakes, or more to taste
• 3/4 cup dry white wine
• 1/4 cup finely chopped fresh basil leaves
• 1 1/2 cups grape tomatoes, halved
• Salt and freshly ground black pepper

Directions
Heat the oil in a large heavy skillet over moderately high heat until hot but not smoking, then saute shrimp, turning over once, until just cooked through, about 2 minutes. Transfer with a slotted spoon to a large bowl.

Add garlic and red pepper flakes to the oil remaining in skillet and cook until fragrant, 30 seconds. Add wine and cook over high heat, stirring occasionally, for 3 minutes. Stir in basil and tomatoes and season the sauce with salt and freshly ground black pepper, to taste. Return the shrimp to pan and cook just until heated through.
Per Serving:

Calories 260; Total Fat 10 g; (Sat Fat 1.5 g, Mono Fat 5 g, Poly Fat 2 g); Protein 30 g; Carb 6 g; Fiber 1 g; Cholesterol 215 mg; Sodium 215 mg

Excellent source of: Protein, Niacin, Vitamin B12, Vitamin D, Copper, Iron, Phosphorus, Selenium

Good source of: Vitamin A, Vitamin B6, Vitamin C, Vitamin K, Magnesium, Manganese, Potassium, Zinc