Type

Ingredients

Preparation

Dinner

Garlic Chicken And Grapes

Mary Garcia

The potency of garlic is deftly contrasted with the coolness of grapes in this baked chicken. Sesame seeds offer nutty undertones. Serve with Dijon-soy sauce. Original recipe yield: 6 servings Prep Time: 5 Minutes  Cook Time: 40 Minutes Ready In: 45 Minutes Servings: 6

3 tablespoons Dijon-style prepared mustard
3 tablespoons soy sauce
2 tablespoons honey
2 tablespoons white wine vinegar
2 cloves garlic, minced
2 tablespoons vegetable oil
3 pounds skinless, boneless chicken breast halves
1 tablespoon sesame seeds
2 cups seedless green grapes

1. Combine mustard, soy sauce, honey and vinegar. Set sauce aside.

2. In a 9 x 13 inch pan, combine garlic and oil. Place chicken in pan skin side down.

3. If using thighs, bake covered at 400 degrees F (205 degrees C) for 25 minutes. If using breasts, bake covered at 400 degrees F (205 degrees C) for 10 minutes. Uncover, and turn chicken pieces over. Sprinkle with sesame seeds. Bake until no longer pink in center, about 15 to 20 minutes. Sprinkle grapes over chicken, and bake 5 minutes longer. Remove from oven, and arrange chicken and grapes on platter. Pass sauce when serving.

Slow Cooked BBQ Pulled Pork

James Winters

1 (14 oz.) can beef broth or stock


3 lbs. boneless pork ribs


1 (18 oz.) bottle of your favorite barbecue sauce

1.Pour can of beef broth or stock into the crock-pot, and add pork ribs.
2.Cook on High heat for 4 hours, or until meat shreds easily.
3.Remove meat, and shred with two forks. If it seems like it's not working right away, it will.
4.Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or an iron skillet, and stir in barbecue sauce.
5.Bake in the preheated oven for 30 minutes, or until heated through.

Lunch

Breakfast

Snacks

Dessert

Fruit Tray

Joan Herrera

2 cups sour cream 5 tbsp. light brown sugar 2 tbsp. whiskey Fruit Tray: grapes, strawberries, pineapple cubes, honeydew melon, cantaloupe.
 

Mix all ingredients together until smooth. Put in center of fruit tray.
 

Children's

Sugar Free

Low Carb

Heart Healthy Dough

Jane Goddard

2 egg whites, slightly beaten 1/2 cup oil 1/2 cup sugar 1 pkg. yeast, not instant 1 tsp. salt 4 cups flour

Sprinkle yeast into 1/4-cup warm water. Let stand 5-10 minutes to soften. Using a large mixing bowl beat egg whites slightly; add oil and sugar and blend. Add yeast, salt and 1 cup warm water. Stir in flour gradually, using a wire whisk or wooden spoon to mix well. Refrigerate dough at least overnight, but it may be left in refrigerator for several days. Shape dough into 36 balls or into shape you prefer. Place on a lightly floured surface and let rise for 2 hours. Preheat oven to 375 degrees and bake rolls for 10 minutes and serve immediately.

Broccoli Soup (Healthy - Homemade)

Jane Goddard

1 lb. broccoli 1 tbsp. instant onion flakes 1 tsp. salt 1/4 tsp. white pepper 1 tbsp. flour 1 tsp. sweet basil 1 1/3 cups water 1 chicken bouillon cube 1 (13 oz.) can of evaporated milk

Fresh broccoli should be washed, trimmed and broken into small pieces. Place broccoli in medium saucepan; add next 7 ingredients. Cover and bring to boil; simmer until tender, 10 to 15 minutes. Remove some florets and set aside for garnish. Pure or blend remaining broccoli, return to heat, and stir in evaporated milk. Heat to serving temperature.

Mexican Chicken Salad

Maria Consuelo Baca

8 medium corn tortilla, cut into 4 wedges each
4 serving olive oil cooking spray
1/2 tsp. sea salt
4 cup romaine lettuce, shredded
1 lb. cooked, skinless chicken breast, shredded
1 cup tomatoes, diced
1/2 cup shredded reduced-fat Mexican cheese
1/2 cup fat-free sour cream
1/4 cup salsa
1/2 tsp. ground cumin
1/2 tsp. hot pepper sauce


 

1.Preheat oven to 400 degrees. Coat a large baking sheet with cooking spray. Arrange tortillas on baking sheet; spray tortillas with cooking spray and sprinkle with salt. Bake until golden, about 10 minutes. Arrange tortillas in bottom and up sides of 4 salad bowls. Place 1/4 of lettuce, chicken, tomatoes and cheese in each bowl. In a small bowl, whisk together sour cream, salsa, cumin and pepper sauce. Drizzle about 3 tbsp. dressing over each salad.

Tilapia with Mango Salsa

Maria Consuelo Baca

Mango Salsa

1 large mango
1 medium tomato
1/2 cup red onion
1 c. canned black beans, rinsed
2 tbsp fresh cilantro
juice of one small lime
salt and pepper to taste

Tilapia

2 3-4 ounce tilapia fillets
1 tsp cumin
1 tbsp chili powder
2 tsp oregano
salt and pepper to taste

 

Chop mango, tomato, and onions and put in medium sized bowl. Add rinsed black beans, lime juice, cilantro, and salt and pepper. Chill salsa until ready to serve. Mix cumin, chile powder, oregano, and salt and pepper in small dish. Rub spices on fish. In a nonstick pan (sprayed with Pam) cook the tilapia for approximately 3-4 minutes on each side, or until the fish flakes easily with a fork. Serve hot fish with cold mango salsa on top, or on the side with a side of brown rice.