Baked Dijon Chicken

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb chicken breasts or 1 lb turkey breast tenderloin, all visible fat removed
• 1 tablespoon dijon mustard or 1 tablespoon coarse grain mustard
• 2 teaspoons lemon juice or 2 teaspoons lime juice
• 1/2 teaspoon bottled minced garlic
• 1/8 teaspoon black pepper

Recipe

• 1 oven method:.
• 2 preheat oven to 375*.
• 3 in a small bowl, stir together all ingredients except chicken or turkey.
• 4 arrange chicken or turkey in a single layer in a glass baking dish. spread mustard mixture over each piece.
• 5 bake uncovered for 15 to 20 minutes, or until chicken or turkey is no longer pink.
• 6 microwave method:.
• 7 prepare as directed above except arrange chicken or turkey in a single layer in a baking dish, placing thicker portions toward the outside of the dish.
• 8 cover with wax paper and cook on 100% power (high) for 3 to 4 minutes.
• 9 give dish a 1/2 turn. re-cover and cook on high for 3 to 4 minutes longer or until chicken or turkey is tender and no longer pink.

Broccoli Egg Cups

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 1 bunch broccoli, cut into florets (i roughly chopped mine instead)
• 10 eggs
• 2 cups half-and-half cream
• 1/4 cup swiss cheese, shredded
• 1 tablespoon fresh parsley, minced
• 1/2 teaspoon salt
• 1/2 teaspoon fresh basil, minced (i used dried basil)
• 1/8 teaspoon cayenne pepper

Recipe

• 1 grease six 8-oz. ramekins; set aside. preheat oven to 350°f.
• 2 in a large saucepan, bring 3 cups water to a boil. add broccoli; cover and boil for 3 minutes. (i used the microwave -- place broccoli in a microwave safe dish and add about a 1/2 cup water and cook on high for 3 minutes). drain and immediately place broccoli in ice water. drain and pat dry.
• 3 in a large bowl, whisk 4 eggs, cream, cheese, parsley, salt, basil and cayenne; pour into prepared dishes. break an additional egg into each dish; place broccoli around each egg.
• 4 bake at 350° for 30-35 minutes or until set.

Claudia's Low Fat Spinach & Bacon Quiche Muffins

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 1 tablespoon olive oil
• 1/2 cup onion, diced
• 1 garlic clove, minced
• 1 cup turkey bacon, diced (approx 1/4 - 1/2 pounds)
• 3 ounces fat free cream cheese (softened)
• 1 1/4 cups egg beaters egg substitute (or 5 eggs, beaten)
• 1 cup milk
• 1/4 cup green onion, diced (optional)
• 1 cup low-fat cheddar cheese, shredded
• 1 (10 ounce) frozen spinach, thawed & liquid squeezed out
• salt, to taste
• pepper, to taste
• 1 (8 ounce) package refrigerated reduced-fat crescent rolls

Recipe

• 1 preheat oven to 375 degrees.
• 2 saute onions & garlic in olive oil, 1 minute.
• 3 add turkey bacon, cook until bacon is browned, but not crisp, approximately 3 to 5 minutes, stirring occasionally. drain. (i like to blot with a paper towel to get out all the excess grease.).
• 4 combine cream cheese, eggbeaters and milk; smashing cream cheese with back of the spoon until it is broken up.
• 5 add salt & pepper to taste to egg mixture.
• 6 add bacon mixture, green onions, cheese and spinach to egg mixture.
• 7 unroll crescent rolls.
• 8 working with â¼ of the crescent rolls at a time (2 triangles), pinch seams together and roll with rolling pin out on floured board to an 8x8 square. cut into fourths.
• 9 place â¼ into each muffin cavity to form 1 muffin. press up in muffin tin to fully line the muffin cavity.
• 10 repeat with remaining crescent rolls.
• 11 bake 20 to 25 minutes @ 375 degrees or until knife inserted in middle comes out clean.
• 12 when slightly cooled, run knife around muffin to release. serve or store for later use.
• 13 cool completely before storing in ziplock bag.
• 14 when ready to serve, place muffin on plate and reheat in microwave.
• 15 yield: 16 muffins.

Couscous With Caramelized Onions And Goat Cheese

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 1 tablespoon olive oil
• 2 cups red onions, diced
• 1 cup couscous
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1/4 cup crumbled goat cheese
• 1 cup chicken broth

Recipe

• 1 heat olive oil in a medium nonstick skillet over medium-high heat. add diced onion, and sauté 7 minutes or until browned.
• 2 combine couscous and garlic power, pepper and salt in a medium bowl; top with onions and cheese. place broth in a microwave-safe measuring cup; microwave at high 2 1/2 minutes or until hot. slowly pour over couscous mixture. cover; let stand 5 minutes. fluff with a fork, tossing until well combined.

Canadian Chicken Divine

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 4 chicken breasts, boneles and skinned.
• 1 head broccoli
• 2 (284 ml) cans cream of chicken soup
• 1/4 cup 2% low-fat milk
• 1 teaspoon lemon juice
• 3/4 cup miracle whip
• 1/2 teaspoon curry powder
• 1 teaspoon grated cheese
• 1 cup long grain rice

Recipe

• 1 cut into cubes, microwave for 4 minutes.
• 2 break broccoli into bite size pieces and par boil.
• 3 in oven proof dish, mix soup, milk, lemon juice, curry powder and miracle whip.
• 4 add chicken and broccoli (well drained).
• 5 grate cheese and sprinkle over top.
• 6 place in pre heated oven to 350 degrees and bake for 40 minutes.
• 7 serve over cooked rice.

Classic Sweet Potato Pie

Total Time: 1 hr 15 mins Preparation Time: 10 mins Cook Time: 1 hr 5 mins

Ingredients

• 1 1/2 lbs sweet potatoes (about 2 large)
• 1 10-inch pie shell
• 1 cup butter, softened
• 1 1/2 cups sugar
• 1 (12 ounce) can evaporated milk
• 1/2-1 teaspoon ground nutmeg
• 1/2 teaspoon vanilla
• 1/4 teaspoon salt
• 3 beaten eggs
• whipped cream (optional)

Recipe

• 1 pierce sweet potatoes and microwave for 8 to 10 minutes or until the potatoes are tender.
• 2 (or you can bake them in 375°f oven for approximately 45 minutes.) cool.
• 3 partially bake pastry shell in a 450°f oven for 5 minutes.
• 4 cool slightly on a wire rack.
• 5 reduce oven temperature to 375°f peel sweet potatoes.
• 6 place all pie ingredients in food processor and process until smooth.
• 7 pour 3/4 of mixture into pastry shell.
• 8 cover edges of pastry with foil strip to keep it from browning too much.
• 9 place on oven rack and then spoon in remaining sweet potato mixture.
• 10 bake at 375°f for 25 minutes.
• 11 remove foil from edges and bake another 20 to 25 minutes more until knife inserted near center comes out clean.
• 12 cool on wire rack.
• 13 cover and chill in refrigerator.
• 14 serve with whipped cream.

Chef Lyle’s Cappuccino Mousse In Chocolate Cups

Total Time: 45 mins Preparation Time: 35 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 4 ounces chocolate
• 2 1/2 teaspoons instant coffee
• 1 cup heavy whipping cream, divided
• 1 tablespoon vanilla extract, i use dr. watkins 2x
• 1/4 teaspoon saigon cinnamon
• 6 ounces semisweet chocolate morsels
• 1 tablespoon shortening
• 1/4 cup sugar
• chocolate curls (to garnish) (optional)

Recipe

• 1 chill clean mixing bowl and balloon whip in freezer for whipping cream.
• 2 heat chocolate in a medium microwaveable bowl, uncovered, on high 1 minute; stir. microwave 30 seconds at a time until mixture can be stirred smooth.
• 3 dissolve instant coffee in 1 teaspoon hot water.
• 4 add dissolved coffee, ¼ cup heavy cream, vanilla, and cinnamon to chocolate and stir until smooth. set aside to cool completely.
• 5 place semi-sweet chocolate and shortening in a small microwave-safe bowl, and microwave as described in step 2.
• 6 place foil muffin liners in eight muffin tins. working on one chocolate cup at a time, spoon about 1 tablespoon melted chocolate into foil liner, and, using a small pastry brush, "paint" chocolate about half-way up each liner.
• 7 chill in refrigerator or freezer until hardened, about 10-15 minutes.
• 8 while chocolate cups are chilling, whip remaining ¾ cup heavy cream in chilled bowl until soft peaks form. add sugar gradually and whip to very stiff peaks.
• 9 very gently fold whipped cream into the cooled chocolate mixture, taking care to maintain the fluffiness of the whipped cream.
• 10 remove chocolate cups from refrigerator and carefully peel off foil liners. if chocolate becomes too soft, return to refrigerator for a few minutes.
• 11 fill each chocolate cup with about 4 tablespoons of the cappuccino mousse mixture. garnish with whipped cream, sprinkle with cinnamon and add chocolate curls if desired.
• 12 refrigerate; let stand about 5 minutes at room temperature before serving.