Apples and Cider Chicken

Ingredients 1 1/2 tablespoons olive oil 4 boneless, skinless chicken breasts, 4 to 6 oz. each salt to taste freshly ground black pepper flour for dredging 2 apples, peeled, cored and sliced 1/3 cup apple cider 2/3 cup low-sodium chicken broth 1/2 cup non-fat sour cream 1 tablespoon chopped parsley Cooking Instructions 1. Heat the olive oil in a large, non-stick skillet. While the oil is heating, season the chicken with salt and pepper and dredge it in flour. 2. Sauté the chicken over medium-high heat until golden brown, about 2 minutes on each side. Remove the chicken to a … Continue reading Apples and Cider Chicken

Mushroom and Tomato Salad with Sherry-Tarragon Vinaigrette

This recipe serves: 6 Preparation time: 10 minutes Ingredients 1 pound fresh button mushrooms, cleaned with stems trimmed 2 teaspoons Dijon mustard 2 tablespoons sherry vinegar 2 tablespoons fresh lemon juice 1 tablespoon finely chopped shallots 1 tablespoons extra virgin olive oil 2 tablespoons freshly chopped tarragon salt to taste freshly ground black pepper 1 pint cherry tomatoes Cooking Instructions 1. Put about 2 inches of water in a large pot, insert a rack or steamer basket into the pot and bring the water to a boil. Steam the mushrooms in the basket for about 3-4 minutes. Remove the basket … Continue reading Mushroom and Tomato Salad with Sherry-Tarragon Vinaigrette

Penne with Ricotta Asparagus and Lemon

1 lb. asparagus 1/2 cup light ricotta cheese 1/2 cup (2 oz.) freshly grated Parmesan cheese, divided 2 tablespoons chopped fresh chives 2 teaspoons grated lemon peel 2 teaspoons lemon juice 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 8 oz. penne (tube-shaped pasta) 1. Peel asparagus stems, if desired. Cut diagonally into 1 1/2-inch pieces. 2. In small bowl, stir ricotta, 1/4 cup of the Parmesan cheese, chives, lemon peel, lemon juice, salt and pepper until smooth. 3. Cook penne in large pot of boiling salted water 10 to 12 minutes or until al dente; drain. Place in large … Continue reading Penne with Ricotta Asparagus and Lemon

Shrimp and Vegetable Saute

Use 12 ounces of fresh peas in their pods to get about 1 cup fresh peas. Serve over couscous or rice. SAUCE 1/3 cup fresh orange juice 1 tablespoon grated orange peel 1 tablespoon chopped fresh thyme 2 teaspoons Dijon mustard 1/2 teaspoon salt 1/4 teaspoon white pepper SHRIMP AND VEGETABLES 2 tablespoons vegetable oil 3 leeks, julienned 6 baby carrots, quartered lengthwise, or 2 regular carrots, julienned 1 cup fresh or frozen peas 1 lb. shelled, deveined uncooked large shrimp 1. In small bowl, whisk together all sauce ingredients. 2. Heat oil in wok or large skillet over medium-high … Continue reading Shrimp and Vegetable Saute