Recipe: Chicken with Provencal Sauce

4 (6 ounce) skinless, boneless chicken breast halves

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 1/2 tablespoons olive oil

1 garlic clove, minced

1 cup less-sodium chicken broth

1 1/2 teaspoons dried herbes de Provence

1 teaspoon butter

1 teaspoon fresh lemon juice

fresh thyme sprigs (optional)

Place chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin.

Sprinkle chicken evenly with salt and pepper.

Heat oil in a large nonstick skillet over medium heat.

Add chicken; cook 6 miutes on each side or until done.

Remove chicken from pan; keep warm.

Add garlic to pan; cook 1 minute, stirring constantly.

Add broth and herbes de Provence, bring to a boil, scraping pan to loosen browned bits.

Cook until broth mixture is reduced to 1/2 cup (about 3 minutes).

Remove from heat, add butter, and lemon juice, stirring until butter melts.

Serve sauce over chicken.

Garnish with thyme sprigs, if desired.

Makes 4 servings

Cooking Light, January 2005

Recipe: Chicken Pot Pie

This is such a simple recipe but so delicious and a great company meal.

2 cups baby carrots, sliced
1 onion, chopped
3-4 large baking potatoes, cut into bite size pieces, slightly cooked
1 (12 ounce) package frozen peas
2 chicken breasts, throughly cooked and cut into bite size pieces
1 (12 ounce) can cream of chicken soup
1 cup milk
1 package refrigerated pie crust

Grease a 13 x 9 inch baking dish.
In a saute pan, add carrots and onions and saute until slightly soft.
In a pot, boil potatoes until soft but do not completely cook.
Mix carrots, onions, and potatoes in the baking dish.
Add the frozen peas and chicken pieces, mix well.
In another bowl, add soup and milk; mix well.
Pour soup mixture over ingredients in baking dish.
Cover top of pot pie with the pie crust.
Place in oven and cook for 30-40 minutes, or until crust is slightly brown.

Makes 4-6 servings

NOTE: You don't want to thoroughly cook the vegetables since they will be cooking again in the oven. If you overcook, they will get very soft and mushy.

My own recipe by Susan

Recipe: Enchilada Casserole

1 1/2 pounds ground beef
1 cup onion
1 1/2 teaspoon ground cumin
2 cloves garlic, crushed
4 tablespoons chili powder
1 1/2 teaspoon salt
1/2 teaspoon pepper
1 cup water
1/2 cup enchilada sauce
1/2 cup tomato sauce
1 dozen corn tortillas
1 pound shredded Mexican blend, shredded

Preheat oven to 375 degrees.
Grease a 13 x 9 baking dish.
In a skillet cook beef and onions.
Add next ingredients and simmer for 10 munutes uncovered till liquid evaporates.
Pour 1/2 of sauce in dish and arrange 1/2 of tortillas to cover bottom of dish.
Pour 1/2 of remaining sauce evenly over tortillas.
Spoon in beef mixture, and sprinkle with 1/2 of cheese.
Place remaining tortillas and spread with remaining sauce.
Top the rest of cheese.
Cover with foil and bake 40 minutes, then another 5 minutes uncovered.
May be prepared 24 hours in advance.

Recipe modified by Susan, original recipe by Sara Stickland

Recipe: Herbed Chicken Parmesan

1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese, divided

1/4 cup dry breadcrumbs (I used Panko breadcrumbs, usually found in the ethnic section of your grocery store)

1 tablespoon minced fresh parsley

1/2 teaspoon dried basil

1/4 teaspoon salt, divided

1 large egg white, lightly beaten

1 pound chicken breast tenders

1 tablespoon butter

1 1/2 cups tomato-basil pasta sauce

2 teaspoons balsalmic vinegar

1/4 teaspoon black pepper

1/3 cup (1 1/2 ounces) shredded provolone cheese (I used sliced provolone and used enough cheese to cover the top of each chicken tender)

Preheat broiler.

Combine 2 tablespoons of Parmesan, breadcrumbs, parsley, basil, and 1/8 teaspoon salt in a shallow dish.

Place egg white in a shallow dish.

Dip each chicken tender in egg white; dredge in the breadcrumb mixture.

Melt butter in a large nonstick skillet over medium-high heat.

Add chicken; cook 3 minutes on each side or until done. Set aside.

Combine 1/8 teaspoon salt, pasta sauce, vinegar, and pepper in a microwave-safe bowl.

Cover with plastic wrap; vent.

Microwave sauce mixture on HIGH 2 minutes or until thoroughly heated.

Pour the sauce over chicken in pan.

Sprinkle evenly with the remaining Parmesan and provolone cheese.

Wrap handle of pan with foil, and broil 2 minutes or until the cheese melts.

Makes 4 servings

Cooking Light, November 2003

Mango Couscous

Ingredients:

1 cup couscous
1 Mnago, peeled and diced
1/4 cup chopped red onion
1/4 cup chopped cilantro
1 tsp freshly squeezed lime juice
1 Tbsp chopped mint (optional)
salt & pepper to taste

Directions:
1. Cook couscous according to package directions.
2. Combine with Mango, red onions, cilantro & lime juice.
3. Season to taste with salt and black pepper.

Grilled Curried Shrimp with yogrut sauce

Serve 4 Prep: 10 mins Cook: 10 mins

Ingredients:

3/4 lb shrimp, cleaned and shelled, tails on.

Marinade Sauce

2 Tbsp Red curry paste
2 tsp vegetable oil
1 Tbsp minced garlic
1 Tbsp freshly squeezed lime juice

Dipping sauce

1 7-oz container Greek yourt
1 tsp grated ginger
1/2 tsp minced garlic
1 Tbsp chopped cilantro
Lime wedges (optional)


Directions:
In a large bowl, whisk together red curry paste, vegetable oil, garlic & lime juice. Add shrimp; toss to coat.
Mean time, mix together yogurt, ginger and cilantro and garlic in a small bowl. Season to taste with black pepper
Heat grill to medium high. Grill shrimp until just cooked through, about 2 minutes per side.
Arrange shrimp on platter and serve with yogurt sauce. Garnish with lime wedges if desired.

Recipe: Applesauce Cake

This recipe can also be used to make muffins. Simply reduce the baking time by 15 minutes.

1/2 cup vegetable oil, plus more for cake pan
3 large apples, peeled, cored, quartered, and cut into chunks
1/2 cup light-brown sugar
2 large eggs
1 1/2 cups all-purpose flour
3/4 teaspoon coarse salt
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon ground c innamon
1/4 teaspoon ground nutmeg
confectioners' sugar (optional), for serving

Preheat oven to 350 degrees.
Lightly oil an 8-inch round cake pan.
In a medium saucepan, bring apples and 1/4 cup water to a simmer over high.
Cover, reduce heat to medium, and cook until apples are very tender, 12 minutes.
Mash apples with a whisk, stirring to dry mixture slightly, 2 minutes.
Remove from heat.
Whisk brown sugar into apples, then oil.
Whisk in eggs, then flour, salt, baking powder, baking soda, cinnamon, and nutmeg.
Transfer batter to pan and bake until golden brown and a toothpick inserted in center comes out clean, 30 to 35 minutes.
Let cool in pan on a wire rack 20 minutes.
Invert and let cake cool on rack.
To serve, dust trop with confectioners' sugar, if desired.
Makes 6 servings

Martha Stewart Everyday Food, October 2005
www.marthastewart.com/recipe/applesauce-cake