Sunday, May 11, 2008

Sauteed Chicken With Pesto Mushroom Cream Sauce

4 boneless, skinless chicken breasts (about 1 ½ pounds)
Salt and pepper
3 tablespoons vegetable oil
10 ounces white mushrooms, sliced thin
6 garlic cloves, minced
1 cup heavy cream
½ cup low-sodium chicken broth
¼ basil pesto
2 tablespoons fresh lemon juice (fresh is really better in this recipe!)

- Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 3 minutes per side. Transfer to plate and tent with foil.

- Add remaining oil to skillet and cook mushrooms until browned, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add cream, broth, and chicken to skillet and bring to boil. Reduce heat to low, cover, and simmer until chicken is cooled through, about 15 minutes.

- Transfer chicken to serving platter and tent with foil. Return to skillet to high heat and simmer until sauce is thickened, about 5 minutes. Off heat, stir in pesto and lemon juice and season with salt and pepper. Pour sauce over chicken. Serve.

- Be sure to use fresh or refrigerated pesto rather than the jarred variety in this recipe.

Submitted by Kelly

Skillet Chicken with Chile and Lime

4 boneless skinless chicken breasts (1 1/2) pounds (I made half the chicken for the two of us but the same amount of sauce)
Salt and pepper
6 tablespoons unsalted butter
1 jalapeno chile, seeded and chopped fine
4 garlic cloves minced
1 (10-oz) can Ro-Tel tomatoes
1/2 cup low-sodium chicken broth
1 tablespoon grated zest and 2 teaspoons juice from 2 limes.
1/4 cup finely chopped fresh cilantro.

- Pat chicken dry with paper towels and season with salt and pepper. Melt 1 Tblspoons butter in large nonstick skillet over med-high heat. Cook chicken until golden, about 3 min per side, transfer to plate (chicken won't be cooked through yet).

- Add jalapeno and garlic to skillet and cook until fragrant, about 30 seconds. Careful not to burn the garlic. Stir in tomatoes and broth and bring to boil. Return chicken and any accumulated juices to skillet and simmer, covered, over medium heat until chicken is cooked through, about 10 minutes.

- Transfer chicken to serving platter and tent with foil. Simmer sauce, uncovered, until slightly thickened, about 5 minutes. Off heat, stir in remaining butter, lime zest and juice, and cilantro. Season with salt and pepper. Pour sauce over chicken. Serve. (I put the chicken on top of a little bit of low-carb linguine and put the sauce on top of that).

Submitted by Kelly

Raspberry Bars

3/4 cup butter or margarine, softened
1 cup firmly packed, brown sugar
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups quick cooking oats, uncooked
1 (10 ounce) jar raspberry preserves

- Beat butter at medium speed with an electric mixeruntil creamy
- Gradually add sugar, beating well.
- Combine flour and next 3 ingredients
- Add to butter mixture mixing well.
- Press half of crumb mixture into a greased 13X9 inch pan.
- Spread raspberry preserves over crumb mixture.
- Sprinkle remaining half of crumb mixture over preserves.
- Bake at 400 degrees for 20 minutes.
- Cool on wire rack
- Cut into bars.

Yields 32 delicious bars.

- You can use whole wheat flour and Splenda brown sugar

Submitted by Chrissy

Baked French Toast with Berries

1 sm. 8-9 oz. day old loaf of French Bread
3 eggs
3 T sugar
1 t vanilla
2 1/4 cups milk
1/2 cup all purpose flour
6 T dark brown sugar
1/2 t cinnamon
1/2 cup butter
1 cup blueberries
1 cup strawberries


- Diagonally cut bread into 1 inch slices and place in a well greased 9 X 13 dish.
- In a medium bowl lightly beat eggs, (white) sugar and vanilla.
- Stir in milk until well blended
- Pour over bread, turning pieces to coat well.
- Cover and refrigerate overnight.
- Preheat oven to 375 degrees
- In a small bowl combine flour, brown sugar and cinnamon. Cut in butter till crumbs form.
- Turn bread over. Scatter blueberries. Sprinkle crumbs over top
- Bake 40 minutes
- Serve with the strawberries

Submitted by Jan

Breakfast Egg Casserole

1 roll sausage (mild)
9 eggs
3 Cups milk
1 teaspoon salt
4 slices white bread cut into cubes
1 1/2 Cup sharp cheese grated

- Preheat oven to 350
- Use 9X13 baking dish
- Crumble and cook sausage. Drain well unto paper towels
- Beat eggs and milk together
- Add bread, cheese and sausage
- Pour mixture into baking dish
- Refrigerate overnight.
- Bake uncovered for 50 minutes. Bake10 more minutes uncovered
Serves 8 - 10

Submitted by Jan

Pampered Chef Hot Pizza Dip

1 package (8 oz.) cream cheese, softened
1 cup (4 oz.) shredded mozzarella cheese
1 can (8 oz.) pizza sauce
2 tablespoons sliced green onion
1 teaspoon Italian seasoning
3/4 cup (3 oz.) shredded Parmesan cheese
2 tablespoons chopped green pepper
Breadsticks, Canape bread slices, or tostitos for dipping

- Preheat oven to 350 degrees.
- In a bowl combine cream cheese and Italian seasoning; mix well.
- Spread in bottom of pie plate
- Combine cheeses and sprinkle half of cheese mixture over cream cheese.
- Spread pizza sauce over cheese.
- Top with remaining cheese, peppers and onions.
- Bake 15-18 min. or until cheese is melted and mixture is bubbling around edges.

- The dip can be heated up in the microwave as well. Just microwave on High 2 min. Turn. Microwave on High 2-3 min. more or until mixture is bubbly around edges.

Submitted by Julie