From Cathy's kitchen: Chicken and pesto pizza

Topping:

1 Tablespoon basil pesto - spread over base

1 zucchini, peeled in ribbons

1/2 red capsicum in short, thin strips

1/2 C cooked shredded chicken

1/2 C grated cheese

Optional: fresh whole basil leaves to serve

Serve with a green salad.

From Cathy's kitchen:Chicken drumsticks

1/4 C soy sauce

1/4 C tomato sauce

1 Tablespoon honey

Combine ingredients in a large snap-lock bag or bowl. Add 12 chicken drumsticks to coat.

Arrange coated chicken, in a single layer, on a greased or lined tray.

Bake, in a moderate oven, for 30 minutes (turning twice) or until golden and cooked through.

Set aside to cool.

Serve with dip and vegies!