Chicken Piccata

1/2 c. low sodium chicken broth 

3 Tbsp. fresh lemon juice 

1 tsp. cornstarch 

1/2 tsp. grated lemon rind 

1/2 tsp. sugar 

1/8 tsp. garlic powder 

4 (4 oz.) boneless, skinless chicken breast halves 

1/3 c. all-purpose flour 

1/2 tsp. salt 

1/4 tsp pepper 

1 Tbsp. olive oil 

2 tsp. reduced calorie margarine 

chopped fresh parsley (optional)  

Combine broth, lemon juice, cornstartch, lemon rind, sugar and garlic powder in a small bowl; set aside. Place chicken between 2 sheets of plastic wrap; flatten to 1/4" thickness, using a meat mallet or rolling pin. Cut each breast into to inch pieces. Combine flour, salt and pepper in a small bowl. Dredge chicken pieces in flour mixture. Heat oill in a large nonstick skillet over medium heat. Add chicken; cook 4 minutes on each side or until done. Remove chicken from skillet. Set aside; keep warm. Stir broth mixture, and add to skillet. Cook over medium heat until mixture is thickened and bubbly, stiring constantly. Stir in margarine. Spoon sauce over chicken; sprinkle with parsley, if desired. Yield: 4 Servings. If you like it saucy, double the sauce recipe.  

*My side notes: I don't dip the chicken in flour because we are trying to eat healthier. I also like to add things to it for more flavor...like fresh sliced mushrooms, capers, artichoke hearts, etc. You don't have to do this, but it really adds a lot to it.

Chicken Artichoke Casserole

I thought I had posted this on here.  So here it is if you even wanted it.

1/2 lb mushrooms, sliced

6 Tbsp. butter, divided

4 boneless, skinless chicken breasts

1 (14 oz) can chicken broth

1 (7.5 oz) can artichoke hearts, drained

Dash of salt

1/4 c. flour

3/4 c. light cream (i use milk for less fat)

1/4 tsp. salt

1/8 tsp. pepper

1/2 c. grated Parmesan Cheese

1/2 tsp. dried Rosemary

Saute mushrooms in 2 Tbsp. of the butter for about 2 minutes; set aside.  Cook chicken breasts in simmering chicken broth over low heat for about 30 minuts or until cooked through.  Drain both, reserving 3/4 cup.  Cut chicken into cubes.  Place cubed chicken and artichoke hearts in a greased 8x8 pan.  Lightly salt, set aside.  In a saucepan, melt 4 Tbsp. butter.  Stir in flour until well blended.  Add cream and reserved 3/4 cup chicken broth and stir constantly over medium heat until thickened.  Stir in the 1/4 tsp. salt, pepper, parmesan cheese and rosemary.  Pour over chicken and bake at 325* for 30 minutes.  Remove from oven and garnish with sauteed mushrooms.  Makes 4 servings.

Spicy Chicken Corn Chowder

Spicy Chicken Corn Chowder

• 5 bacon slices, chopped
  
• 2 tablespoons butter
  
• 1 medium onion, chopped
  
• 2-4 cloves of garlic, finely minced
  
• 1 1/2 lbs. boneless, skinless chicken breasts, chopped into 1/2" pieces
  
• 1 cup chopped red or orange bell peppers (about 1 large)
  
• 3-4 tablespoons all-purpose flour
  
• 6 cups low sodium chicken broth
  
• 3 1/2 cups russet potatoes, peeled, cut into 1/2-inch cubes
  
• 1 teaspoon ground cumin
  
• 1 1/2 tablespoons chopped fresh thyme (or 2 teaspoons dried)
  
• 1 (16 oz.) bag frozen corn kernels
  
• 2 cups half and half or cream
  
• 2 cups shredded Monterey Jack cheese (plus more for garnish)
  
• 1-2 (4 oz.) can chopped green chilies
  
• 1/4 teaspoon Tabasco sauce
  
• 1/2 cup green onions (plus more for garnish)
  
• 1/2 cup fresh cilantro, chopped (plus more for garnish)

Cream Cheese Chicken

Here is an easy Crock Pot Chicken recipe that Ryan's mom came up with.  It is delish.

4-6 Chicken Breasts (how ever many will feed your family)

1 brick of cream cheese

1 can of Cream of Muchroom soup (use the can for the milk)

1 can of milk

1 small can of green chillies or jalepanos

Mix the mixture together and pour over the chicken in the crock pot.  Let cook on low for 5-7 hours.  

I serve this oveer egg noodles and it is fab.  You can also use rice.  ENJOY!!!

Yummy Zucchini Dishes

Chocolate Zucchini Muffins

3 eggs
1 cup white sugar
1/2 cup vegetable oil
1/2 cup applesauce
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon ground cinnamon (opt.)
1/4 teaspoon ground nutmeg (opt.)
1/4 teaspoon ground cloves (opt.)
1/4 teaspoon ground cardamom (opt.)
1 cup chocolate chips (opt.) (in my case, we used 1 Mommy sized handful, 1 Heber sized handful and 1 Henry sized handful)
1 cup walnuts (opt.)

DIRECTIONS
1 - Preheat oven to 350 degrees F. Lightly grease or line two 12 cup muffin tins with paper liners.
2 - In a large bowl beat the eggs. Beat in the sugar and oil. Add the applesauce, cocoa, vanilla, zucchini and stir well.
3 - Stir in the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and cardamom. Mix until just moist. Add chocolate chips and nuts. Mix.
4 - Pour batter into prepared muffin tins filling 3/4 of the way full. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Remove from pan and let cool on a wire rack. Store loosely covered. Makes 18 - 24 muffins.

Stuffed Zucchini

1 large or 4 patty pan zucchini
1 pound mild italian sausage
1 - 2 eggs
1/2 - 1 cup dry bread crumbs
1 clove garlic, minced
1 small onion, diced
4 tomatoes, diced
chopped fresh basil and oregano
1/4 cup grated Parmesan cheese or 2 Tbsp. freshly grated Parmesan cheese
1/2 cup shredded mozzarella cheese, divided

DIRECTIONS
Preheat oven to 350 degrees F.
Trim stems from zucchini and slice lengthwise. Place in greased baking pan and bake for approximately 20 minutes.
While baking, saute diced garlic and onion till onion is slightly cooked. Add tomatoes, oregano, and basil. Continue cooking until tomatoes are soft. Mix with sausage, garlic, 1/2 c. bread crumbs, 1 egg, 1/4 c. mozzarella cheese and parmesan cheese.
Remove zucchini from oven. Scoop out seeds, chop, and add to sausage mixture. (The mixture should feel like meatloaf. If it is not sticking together well, add one more egg. If it is too runny, add more breadcrumbs.)
Stuff squash with sausage mixture and place in baking pan. Bake for 30 - 45 minutes, or until sausage is cooked. Cover with 1/4 c. mozzarella cheese. Cook until cheese is melted. Serve warm with french bread and a salad.

Zucchini Bake

Sliced Zucchini
Sliced Tomato's
Sliced Onion (I used Walla-Walla Sweet Onions)
Shredded Cheddar Cheese
Crumbled Bacon

DIRECTIONS
Grease baking dish. Layer zucchini, tomatoes, and onions in dish. Bake at 350 degrees for about 20 minutes. Top with cheese and bacon. Bake for another 5 minutes. Serve. (Anything with cheese and bacon is good!)

Not on the same subject, but since I'm on here, I'll include this one!

Baked Salmon

Salmon fillet
olive oil
season salt
thinly sliced onion
thinly sliced lemon

DIRECTIONS
Place salmon fillet in greased baking dish. Rub olive oil over the top. Sprinkle with season salt. Layer onions and lemons over salmon. Cover with foil. Bake at 350 for 20 minutes or until fish is flaky. Remove foil for the last few minutes.
***I liked eating the onions, but you can remove them and the lemons to serve.***

Blueberry Sour Cream Pancakes

Syrup

1/2 c. sugar

2 Tbsp cornstarch

1 c. cold water

4 c. fresh or frozen bluberries

Pancakes

2 c. flour

1/4 c. sugar

4 tsp baking powder

1/2 tsp salt

2 eggs

1 1/2 c. milk

1 cup (8 oz) sour cream

1/3 c. butter, melted

1 cup fresh or frozen blueberries

1.  In a large saucepan, combine sugar and cornstarch.  Stir in water until smooth.  Add blueberries.  Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.  Remove from the heat; cover and keep warm.

2.  For pancakes, in a large bowl, combine the flour, sugar, baking powder and salt.  Combine the eggs, milk, sour cream and butter.  Stir into dry ingredients just until moistened.  Fold in blueberries.

3.  Pour batter by 1/4 cupful onto a greased hot griddle.  Turn when bubbles form on top; cook until the second side is golden brown.  Serve with blueberry topping.

Side note...you can use any fruit you have, we just love the blueberries.  Also, you don't have to put the blueberries in the batter.  Enjoy...these are so good.

I got this recipe from taste of home potluck magazine.

Meatloaf

Dana requested that I put this recipe on the blog.  It is so good and so easy.  If you like the traditional ketchup taste then you can do that instead of the bbq sauce.  I like the bbq sauce better.

2 lb. lean ground beef

1 pkg. (6 oz) stuffing mix (any flavor)

1 c. water

2 eggs, beaten

1/2 c. bbq sauce, divided

Mix all ingredients except 1/4 c. bbq sauce.  Shape meat mixture in to oval loaf in 13x9" baking dish, top with 1/4 c. bbq sauce.

Bake at 375* for 1 hour.