Food for Thought:
Never take love given or received for granted,
Expecting others to know how you feel,
Express your love constantly in all ways,
Share freely in words, actions and touch;
then your love will not be taken for granted and...
there will never be room for doubt.
*************Feta-Topped ChickenChicken breasts go uptown with a brush of balsamic, a sprinkle of herbs and a warmed feta finish. Simply sensational!4 boneless skinless chicken breast halves (1 1/4 lb)2 tablespoons balsamic vinaigrette dressing1 teaspoon Italian seasoning1/4 teaspoon seasoned pepper1 large roma (plum) tomato, cut into 8 slices1/4 cup crumbled feta cheese (1 oz)Set oven control to broil. Brush both sides of chicken breasts with dressing. Sprinkle both sides with Italian seasoning and seasoned pepper. Place on rack in broiler pan.Broil with tops 4 inches from heat about 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Top with tomato and cheese. Broil 2 to 3 minutes longer or until cheese is lightly browned.Makes 4 servings**********Chicken Tetrazzini Casserole
From 12 Tomatoes
1 pound whole-wheat linguine (or spaghetti)
1 1/2 pounds cooked chicken breast, shredded (3-4 cups)
2 (8 oz.) packages sliced mushrooms
2 1/2 cups low-sodium chicken stock
1 cup 2% milk
1 cup white onion, chopped
3 cloves garlic, minced
2/3 cup all-purpose flour
2/3 cup Parmesan cheese, divided
1/2 cup dry white wine
1/3 cup low-fat cream cheese
1 tablespoon olive oil
1 1/2 tablespoons unsalted butter
salt and freshly ground pepper, to taste
toasted almonds, optional, garnish
Preheat oven to 375º F and lightly spray 9x13-inch baking dish with cooking spray.
Bring a large pot of lightly salted water to boil and cook pasta until al dente.
In a large pan or skillet, add 1 tablespoon olive oil over medium-high heat and swirl pan so that it evenly coats the bottom.
Add mushrooms to pan and sauté until softened. 3-4 minutes. Add onion and garlic and cook until onion is translucent and garlic fragrant.
Pour in white wine, reduce heat and let cook until reduced.
In a medium saucepan, melt butter over medium heat and whisk in flour to create a roux.
Once smooth and a dark, golden color, slowly pour in milk and chicken stock, stirring continuously.
Bring sauce to a boil, then reduce heat and simmer for 7 minutes, or until thickened.
Remove from heat and stir in Parmesan and cream cheese, salt and pepper, and stir well.
Carefully pour the sauce into the mushrooms and onions, and add the pasta and shredded chicken. Toss to combine well.
Pour mixture into baking dish, place in oven and bake for 30-35 minutes, or until cooked through and bubbly.
Remove from oven, let rest 5 minutes, if desired, garnish with toasted almonds and serve hot.***********
yield: Makes 4 to 6 main-course servings
This dish was the surprise of the year. The ingredients might seem ordinary, but trust us — it's fantastic.
- 1 cup sour cream
- 3 to 4 tablespoons milk
- 1 3/4 cups Mexican salsa verde
- 1 3/4 cups reduced-sodium chicken broth (14 fl oz)
- 2 1/2 to 3 cups coarsely shredded cooked chicken (from a 2-lb rotisserie chicken, skin removed)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups coarsely crushed tortilla chips (not low-fat, baked, or flavored; from a 16-oz bag) plus broken chips remaining in bag (about 1 cup)
- 1/2 cup crumbled feta (2 oz)
- 1/4 cup chopped fresh cilantro
Stir together sour cream and just enough milk to get a thick pourable consistency.
Bring salsa and broth to a boil in a 5- to 6-quart heavy pot over moderately high heat. Add chicken, salt, and pepper and cook, stirring, until chicken is heated through, 1 to 2 minutes, then stir in 6 cups tortilla chips and cook until chips are softened (but not soggy or mushy), about 1 minute.
Transfer chilaquiles to a large platter. Sprinkle with feta, cilantro, and 1 cup broken chips and serve immediately, with thinned sour cream on the side.
***********And these are delicious!Avocado brownies
1 cup chocolate, melted (I used 1/2 bittersweet & 1/2 semi-sweet)
2 Hass avocados or 1 lg. Florida avocado
1 cup organic sugar or coconut sugar
1 cup ground almonds
1/2 cup unsweetened cocoa powder
2 tsp. Vanilla extract (I always use my homemade extract using vodka)
1/4 tsp. Salt
Preheat oven to 350, or 325 convection. Line a 9" square pan with foil & spray with cooking spray.
Cream avocado & sugar in medium mixing bowl until fluffy. Add eggs, ground almonds, cocoa powder, extract, salt & cooled chocolate; mix until thoroughly combined. Spread into pan & bake until toothpick comes out almost clean. Cool in pan on wire rack, cut in squares when cool. Store covered in fridge. This will make 16 very moist & tasty brownies. Enjoy!
BTW, you will never know they have avocado in them & that they are healthier than traditional brownies. They definitely don't lack in flavor!