Crepes

1 cup of milk

4 eggs

1 cup of flour

½ tsp salt

1-2 Tablespoons of melted butter.

Beat the egg first, combine with the milk and then add dry ingredients. The melted butter is last.

Broiled Chicken with Balsamic Vinegar

From: The Mediterranean Prescription

2 pounds skinless, boneless chicken breast
1/2 c chicken stock
1 t salt
1 t black pepper
1 T dry mustard
2 T sugar
4 garlic cloves, minced
1 c balsamic vinegar
2 T Dijon mustard (I've done it without)

Mix all ingredients in a large bowl, cover, marinate in refrigerator for 8 hours, turning chicken occasionally.

Preheat broiler.

Remove chicken and broil (2nd rack) 8-9 minutes per side, basting chicken with marinade while cooking.

Roasted Chicken and Carrots with Olives and Lemons

From: Real Simple

1 3.5-4 pound chicken cut into 10 pieces (we used chicken breasts)
2 pounds carrots, cut into 2 inch pieces (cut lengthwise if thick)
1/2 cup pitted kalamata olives
4 bay leaves
1 lemon cut into wedges
2 T olive oil
salt and pepper
1 t paprika

Heat oven to 425

On a large rimmed baking sheet (we used a 9x13), toss chicken, carrots, olives, bay leaves, lemon, oil, 1 t salt, 1/4 t pepper.

Arrange in a single layer and sprinkle with paprika.

Roast, tossing the vegetables once, until the chicken is cooked through and carrots are tender (45-50 min).