SPICY RASPBERRY BALSAMIC DRESSING

I love spicy and I love raspberry so this recipe on allrecipes caught my eye.  I will be making it as soon as I get me some sugar-free raspberry preserves.  Thought you might want to try it, too.

1/2 cup olive oil
1/4 cup balsamic vinegar
1 tbsp sesame oil
1 tbsp raspberry preserves
1/2 tsp salt
1/2 tsp onion powder
1/2 tsp freshly ground black pepper
1/4 tsp cayenne pepper
1/4 tsp dry mustard

Whisk all ingredients together in a bowl until smooth.  Cover and chill for at least 1 hour.  Serve over your favorite salad greens.

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MUSHROOM & BLUE CHEESE BURGERS

2 lbs. ground beef

½ teaspoon pepper
2 red onions, sliced to a medium thickness
2 tbsp brown sugar
1 pkg (8-oz) sliced mushrooms
1/2 cup blue cheese crumbles
Buns or rolls of your choice
Place ground beef in a mixing bowl. Add pepper and with your hands, mix the meat well. Set aside.

Heat a medium skillet over medium-low heat. Add 2 tablespoons olive oil. Add onion slices. Add brown sugar and toss to combine with onion slices. Allow the onions to caramelize over low heat for about 20 minutes, tossing occasionally.

Heat a small skillet over medium-low heat. Add 1 tablespoon olive oil. Add mushroom slices and brown for five to ten minutes.

Form the meat into four patties and place on the grill over medium heat. Allow each to cook about four minutes, then flip and cook for another four minutes. Add caramelized onions over top of burger patty, followed by a helping of crumbled blue cheese. Serve on a bun.

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HONEY POPPYSEED SALAD DRESSING

3/4 cup mayonnaise

1/3 cup honey
2 tbsp poppy seeds
1 tbsp Dijon mustard
salt & pepper to taste

Combine all ingredients and blend (or shake) together well.

Yield: 1 1/3 cups

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CHOCOHOLICS SNACK MIX

1 pkg (10.5-oz) bite-size chocolate chip cookies

1 pkg (7.5-oz) bite-size chocolate sandwich cookies
1 pkg (6-oz) M&M candies
1 pkg (4.5-oz) chocolate covered peanuts

Combine all ingredients and a large bowl and stir to mix well.

Store in baggies or an airtight container.

Yield: Approximately 8 cups

Note: This makes good gifts when placed in fancy containers or in bags tied with fancy ribbons.

CRUNCHY PEANUT BUTTER PIES

These pies go together quickly.  They do however require some freezing and thawing time.  They are great "make ahead" desserts.

1 brick (8-oz) cream cheese, softened
2 cups sifted powdered sugar
3/4 cup crunchy peanut butter
1 cup milk
1 carton (8-oz) frozen whipped topping, thawed
2 9-inch graham cracker pie crusts
1/2 cup chopped peanuts for garnish

Beat the cream cheese in a large mixer bowl until fluffy.  Add the peanut butter and powdered sugar; beat until well blended.  Gradually stir in the milk and fold the whipped topping into the mixture.

Spoon the mixture evenly into the two crusts.  Garnish each pie with 1/4 cup of the chopped peanuts.  Freeze until firm and remove from freezer 30 minutes before serving.

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A DAY OF REMEMBERANCE

CHEWY ORANGE-OATMEAL COOKIES

1 cup quick oats

1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/2 cup vegetable shortening*
1 tbsp grated orange peel
1 tsp vanilla
1 large egg
1/2 cup all-purpose flour
1/4 cup white whole-wheat flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp chopped walnuts or pecans

Preheat oven to 350 degrees.

Place the oats in a single layer in a shallow pan and bake at 350 degrees for 10 minutes; remove and cool completely.

In a large mixing bowl beat the sugars and shortening until light and fluffy.  Blend in the orange peel, vanilla, and egg.

Lightly combine the flours, baking powder, baking soda, and salt; add to the sugar mixture and mix well to blend.  Stir in the cooled oats and the nuts.

Lightly spray cookie sheets with nonstick cooking spray.  Drop the cookie dough by rounded teaspoonfuls, 2-inches apart, onto the prepared cookie sheets.

Bake cookies at 350 degrees for 9 to 12 minutes or until golden brown.  Allow to cool on cookie sheets for 1 minute then remove to wire racks to cool completely.

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Yield: 3 to 4 dozen cookies.

MOCHA MOUSSE WITH BERRIES

This is a quick and easy recipe I got a few years ago from a Southern Living magazine, I believe.  It is delicious, goes together quickly, but it does need to chill at least 4 hours.  It can be chilled up to 24 hours making it a great make-ahead dessert.

1 1/3 cups milk
1 pkg (12-oz) semisweet chocolate chips
1/2 cup egg substitute
1/4 cup brewed espresso
4 tbsp sugar
dash of salt
Sweetened whipped cream for garnish
Fresh berries for garnish

In a heavy, non-aluminum pan cook the milk over medium-high heat for a couple of minutes until tiny bubbles start to form around the edges of the pan.  Immediately remove from the heat; set aside.

In a blender combine the chocolate chips, egg substitute, espresso, sugar, and salt; process on low until smooth, about 20 seconds.

With the blender running on low, add the milk in a slow stream; process until smooth, about a minute.

Pour approximately 1/3 cup of the mixture into each of 12 small dessert glasses; cover and chill 4 to 24 hours.

To serve, top with the whipped cream and fresh berries.

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PEACH-GLAZED CHICKEN BREASTS AND/OR THIGHS

1 can (approx 16-oz) peaches in syrup, undrained

1 packet dry onion soup mix
1 tbsp brown sugar
1 tsp lemon juice
2 tbsp canola oil
1 1/2 lbs chicken breasts and/or thighs
Hot cooked brown rice for serving 6
sliced almonds for garnish

Combine the peaches, soup mix, brown sugar, and lemon juice in a food processor (or blender) and process until smooth; set aside.

In a large skillet, over medium-high heat, heat the oil; add the chicken and cook 10 minutes or until browned on both sides.  Remove chicken from skillet; set aside.  Spoon any fat from the drippings in skillet.

Stir the peach mixture into the skillet and add the chicken back to skillet.  Heat to boil; reduce heat to medium and cook 10 minutes or until chicken is cooked through.  Stir occasionally during this phase of the cooking.

Serve with rice and sprinkle almonds over the chicken.

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Yield: 6 servings

EASY PUDDING MILKSHAKE

This is an old recipe I have had since the 1970s.  I prefer chocolate but to each his own!  You can make diabetic milkshakes with this recipe by using sugar-free pudding mix and sugar-free frozen yogurt.

4 cups cold milk (may use low-fat, if desired)
1 pkg (4-serving size) instant pudding mix - your choice of flavor
4 scoops ice cream - your choice of flavor

Pour two cups of milk into a bowl or a 2-quart shaker with a tight-fitting lid.  Add the pudding mix and beat slowly with electric mixer at lowest speed until blended, usually a couple of minutes OR shake the shaker vigorously until well blended.  Add the remaining two cups of milk and the ice cream.  Beat or shake until thoroughly mixed.

Top with whipped cream and chocolate shavings or cinnamon, if desired.

Serve immediately.

Yield: 6 servings

CORN SOUFFLE WITH CREAM CHEESE

Even those this recipe has to cook for 45 minutes I have posted it on this quick fix recipes site because it takes very little of your time to prepare it for the oven.

2 tbsp butter, melted
1 brick (8-oz) cream cheese, cubed, softened
1 can  (15-16 oz) whole kernel corn, drained
1 can (15-oz) creamed-style corn
1 pkg (8 1/2-oz) cornbread/muffin mix
2 eggs
2 tbsp chopped chives or green onion
1 cup low-fat shredded cheddar cheese

Preheat oven to 350 degrees.
Spray a 2-quart baking dish with nonstick cooking spray.

In a large mixing bowl, mix the butter and cream cheese until well blended.

Add the two corns, cornbread mix, chives, and eggs; mix together well.

Pour the mixture into the prepared casserole dish.  Sprinkle the cheese over top of casserole.

Bake at 350 degrees for approximately 45 minutes or until a knife inserted in the center comes out clean.

This is basically a Kraft Foods recipe with a few of my minor changes.

HONEY MUSTARD CHEESE SPREAD FOR APPETIZER/SNACK

2 cups mild cheddar cheese, shredded

1 cup sharp cheddar cheese, shredded
6-oz cream cheese, softened at room temperature
2 tbsp honey
1 tbsp dry mustard
2 tbsp chopped fresh dill
1 tbsp finely chopped green onion
whole-grain crackers for serving, if desired
celery pieces for stuffing, if desired

Place the cheddar cheeses, cream cheese, honey, mustard, dill, and green onion in a food processor; process until well blended.  Place mixture in an airtight container and refrigerate overnight to allow the flavors to blend.

Before serving, remove from refrigerator and allow to come to room temperature.

Serving suggestions: Serve with whole-grain crackers and/or use to stuff celery pieces.

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CHEESEBURGER CHOWDER

1/2 lb ground beef

1 onion, chopped
2 tbsp flour
2 cans (14 1/2-oz) fat-free reduced-sodium chicken broth
1 can (14 1/2-oz) diced tomatoes, undrained
3/4 lb pasteurized prepared cheese product, cut into 1/2-inch cubes
4 tsp sweet pickle relish

In a large saucepan, brown meat with the onion and drain well.

Stir in the flour, cook and stir for 2 minutes.  Add broth and tomatoes; cook on medium-low for 5 minutes or until heated thoroughly.  Stir often during the cooking.  Stir in the cheese product; cook and stir for 8 to 10 minutes or until the cheese is melted and the chowder is heated thoroughly.

To serve, spoon into soup bowls.

Suggestion: Serve with crusty bread or crackers.

Yield: 8 cups

SAUSAGE WRAPS

1 pkg Jiffy Buttermilk Biscuit Mix
1/2 cup water
6 tbsp butter, softened
1/4 cup Parmesan cheese, grated
2 tsp dried oregano
2 pkg (8-oz each) precooked sausage links

Preheat oven to 375 degrees.

Combine the biscuit mix and water; blend to a soft dough and cut in half.

On a floured surface, roll out to a 10 x 8-inch rectangle. Spread 3 tbsp of the butter on the dough. Combine the Parmesan and oregano. Sprinkle half of the mixture over the butter. Cut half lengthwise.
Cut each strip into five 4" x 2" rectangles. Place a sausage on each of those rectangles. Roll each up firmly and place seam side down on the baking sheet. Repeat with the other half of the dough,

Bake at 375 degrees for 10 to 12 minutes until browned.

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FRIED DILL PICKLES

1 egg

3/4 cup milk
pinch of cayenne pepper
1/4 cup + 1/2 cup cornstarch
1/2 cornmeal
2 tbsp chopped dill
2 tsp paprika
salt
pepper
3 dozen cold dill pickle slices
canola oil for frying, 2-inches deep
ranch dressing for serving

Beat together egg, milk, and cayenne.
Place 1/4 cup cornstarch into a shallow bowl.
In another dish, mix 1/2 cup cornstarch with the cornmeal, dill, paprika, salt and pepper.

Dip the pickle slices into the plain cornstarch, then egg wash mixture, then the cornmeal mixture.
Fry in the hot oil until golden brown, approximately 3 minutes.

Drain on paper towels then serve with the ranch dressing.

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CHICKEN BREASTS WITH MUSTARD SAUCE

4 (1 lb total) boneless skinless chicken breast halves

1 to 2 tbsp olive or canola oil
1 tsp freshly ground coarse black pepper
1/4 tsp salt

Preheat oven to 425 degrees.
Very lightly oil a baking dish that will hold the breasts in l layer; set aside.

Rub the oil over the chicken then sprinkle with the salt and pepper.  Place in the prepared baking dish and bake, uncovered, at 425 degrees about 15 to 20 minutes until the juices run clear.

Mustard Sauce:
2 tsp cornstarch
1/3 cup sour cream
1 cup chicken broth
1/4 cup white grape juice
1/4 cup chopped green onions
2 tsp Dijon mustard
Snipped fresh chives or parsley for garnish, if desired

In a small bowl combine the cornstarch with the sour cream until smooth; set aside.

In a small saucepan combine the broth, grape juice, and onions.  Bring the mixture to a boil and cook 3 to 5 minutes until the liquid is reduced to a cup.  Gradually whisk in the sour cream mixture.  Bring back to a boil and cook while stirring for a couple of minutes until thickened.  Remove from the heat and stir in the mustard until completely blended.  Serve over the chicken and sprinkle with the chives.

Yield: 4 servings

CRAB BOIL POTATO SALAD

If you like seafood (I don't) and potato salad, why not try this combo of crab and potato salad in one? This is a recipe I got from a little Food Network flyer in 2011. I do not like crab but several in my family do.

1/4 cup corn
1/4 cup chopped celery
1 cup mayonnaise (I only use olive oil mayo)
1 tbsp lemon juice
1 1/2 tsp Old Bay seasoning
2 lb red potatoes, cubed and boiled
1 cup crabmeat

In a large bowl, combine the corn, celery,  mayo, lemon juice, and Old Bay. Toss in the potatoes and crabmeat.

Refrigerate until serving time.

VEGETABLE POTATO SALAD

I saw this potato salad a few years ago in a Southern Living Magazine and it was listed as a healthy indulgence.  Since I am a diabetic who loves indulging in potato salad I thought this would be a good recipe for me.  I hope you enjoy it too.  This recipe is easy and quick to put together.  However, it needs to chill at least an hour before serving.

2 1/2 lb baby red potatoes, cut into 1-inch cubes
2 tbsp apple cider vinegar
1 tbsp olive oil
1/2 cup whole buttermilk
1/4 cup reduced-fat sour cream
1/4 cup reduced-fat mayonnaise (I use olive oil mayo)
1 tbsp Dijon mustard
2 carrots, grated
1/2 cup chopped celery
1/2 cup sliced radishes
1/2 cup steamed, cut fresh green beans
1/4 cup finely chopped fresh parsley
1 tbsp lemon zest
1 garlic clove, minced
Sea salt and freshly ground pepper to taste

In a large saucepan, bring the potatoes to boil in salted water(enough to cover); reduce heat and simmer 7 to 10 minutes until tender.  Drain potatoes, place in a large bowl and sprinkle with the vinegar and olive oil; toss gently.  Allow to cool completely.

Whisk the buttermilk, sour cream, mayonnaise, and Dijon mustard together.  Stir in the carrots, celery, radishes, green beans, parsley, lemon zest, and garlic.  Season the mixture with the salt and pepper to taste.

Spoon the buttermilk mixture over the the cooled potato mixture and toss gently to coat.

Cover the salad and refrigerate at least 1 hour but up to 24 hours. (A great make-ahead dish!)
Note: Do not peel the potatoes.  Red potatoes contain nutrients that promote heart health and lower one's cancer risk when left in the skins.

CHEESY CORN PUFFS

1 cup canned cream-style corn
4 tbsp unsalted butter
1 tsp salt
1 3/4 cups all-purpose flour
3 large eggs
1/2 cup shredded pepper jack cheese, plus more for topping
1 tbsp chopped fresh chives

Preheat oven to 400 degrees.
Line 2 baking sheets with parchment paper.

In a medium saucepan, over medium heat, bring corn, butter, and salt to a simmer; reduce heat to low and add the flour, stirring with a wooden spoon until mixture is smooth and begins to pull away from sides of the pan (about 2 minutes).

Scrape the dough into a bowl and let cool slightly. Add the eggs one at a time, stirring well between each addition. Stir in the cheese and chives. Chill dough 15 minutes.

Scoop tablespoon-size mounds onto the prepared baking sheets, about 2-inches apart. Sprinkle with more cheese and transfer to oven. Bake at 400 degrees 20 to 25 minutes, until brown and puffy.

Serve warm.

I believe I first saw this recipe in an old FN magazine, That would have been 9 or 10 years  ago..

GREEK YOGURT DEVILED EGGS

12 large hard-boiled eggs

1/3 cup fat-free Greek yogurt
2 oz. Neutchfal cheese
1 tbsp chopped fresh parsley
1 tsp Dijon mustard
dash of salt
Paprika for garnish, if desired

Peel eggs and cut in half lengthwise.  Carefully remove the yolks into a small mixing bowl.  Place whites on a plate, cut side up; set aside.

Using a fork, mash the egg yolks and add the remaining ingredients.  Stir to blend together well.  Spoon the mixture evenly into the yolks.  Sprinkle with the paprika, if desired.

Yield: 24 deviled egg halves

GRILLED CHEESY CORN

Ears of fresh corn still in husks

cold water
salt
melted butter
chili powder
smoked paprika
grated Parmesan cheese
1 lime wedge for each ear of corn

Preheat grill to medium-high heat.

To prepare the corn, pull back husks (do not remove) and remove and discard the silks.  Tie the husks (pulled back) together with kitchen string to form a handle.  Soak in enough cold, salted water to completely cover for 10 minutes; drain.

Place corn on grill and close lid.  Grill for 15 minutes, turning occasionally, until golden brown.

Remove from grill and brush with the melted butter.  Sprinkle with chili powder, paprika, and Parmesan cheese.

Serve with lime wedges to squeeze over corn.

This is a recipe I got from Southern Living several years ago.

COPY CAT BOSTON MARKET'S CRANBERRY WALNUT RELISH

I love the sides at Boston Market. It is basically a chicken restaurant and I don't eat chicken but I love to eat there. I haven't been there for a long time as there isn't one close to me so I don't know if they still have this relish (it is only on the menu at the holidays but available year round if you ask). If you, too, enjoy this dish give this recipe a try.

1 orange
2 cups fresh or frozen cranberries (about 8-oz)
3/4 cup sugar
1/4 cup chopped walnut* pieces

Into a medium saucepan, finely grate the zest of half the orange then squeeze in all the juice. Add the cranberries, sugar and walnuts; cook over medium heat, stirring occasionally, until the mixture  thickens and the berries start to pop. This will take approximately 10 minutes..

Allow to cool before serving.

Refrigerate leftovers.

*I also love it with pecans instead of walnuts. NOTE: As a diabetic, I substitute Splenda Granulated for the sugar.

FAST AND FABULOUS FRUIT DESSERT

This is a recipe I have had since the 1970s.  It makes a quick dessert especially on hot summer days.  It can be made diabetic friendly by using fruit cocktail in its own juice or sweetened with Splenda, sugar-free instant pudding, and sugar-free whipped topping.

1 can (17-oz) fruit cocktail
1 pkg (4-serving size) lemon-flavored instant pudding mix
1 cup thawed non-dairy whipped topping
6 fresh mint leaves for garnish, if desired

Combine the fruit cocktail (do not drain) and pudding mix in a mixing bowl.  Blend in the whipped topping.

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Note: You can get this look by reserving some of the fruit cocktail for garnish. Personally I prefer having all the fruit in the dish with mint leaves for garnish.  Make to suit yourself.

To serve, divide evenly into 6 dessert dishes and garnish each with a mint leaf, if desired.

Variation: Substitute 1 can (20-oz) crushed pineapple in its own juice for the fruit cocktail; use coconut cream pudding mix instead of the lemon.  Good with either the whipped topping or a substitute of sour cream.

BAKED PARMESAN GARLIC POTATO WEDGES

3-4 large russet potatoes
1/4 c. extra virgin olive oil
1 tbsp. garlic powder
1 tbsp. Italian seasoning
1 tsp salt or to taste
1/4 tsp Freshly ground black pepper or to taste
1/2 c. freshly grated Parmesan
Chopped fresh parsley for garnish (Personally, I prefer chopped fresh cilantro)

Preheat oven to 400°. 

Cut each potato lengthwise in half. Cut each half into three wedges.

In a large bowl add the potato wedges, olive oil, garlic powder, Italian seasoning, grated Parmesan salt and pepper.

Arrange potatoes skin side down in a single layer on a 15x10x1-in. baking pan coated with cooking spray. Sprinkle with any remaining coating. 

Bake for 25-30 minutes until they are golden brown and crispy.

Garnish with fresh parsley and serve with ketchup, ranch, or sauce of choice.

Made these last week. They are so good.

MEXICAN CASSEROLE

1 lb. Hamburger

1 Med. Onion, Chopped

1 Can Mushroom Soup

1 – 15 oz. Can Ranch Style Beans (can substitute chili beans or other canned beans, but you may want to add more seasoning)

1 – 10 oz. Can Rotel tomatoes with chili

1 – 8 oz. package tortilla chips

1 cup cheddar cheese, grated

Break some of the tortilla chips and line a 9x13 baking dish. Brown the meat and onion. Mix the meat, onion, soup, beans and tomatoes. Combine and place over tortillas. Top with grated cheese. Place some of the whole tortillas around the edge of the casserole (just for looks). Bake until bubbly at 350. Serve with sour cream if desired.

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I saw this on fb but haven't made it. I am saving it here so I can make it.

CHICKEN-AND-TORTELLINI SALAD

This is a recipe I got a few years ago from a Southern Living magazine.

2 (9-oz) pkgs refrigerated cheese-filled tortellini
1/2 cup olive oil
1/2 cup grated Parmesan cheese
1/4 cup fresh lemon juice
2 garlic cloves
1 tsp Worcestershire sauce
2 cups cooked, chopped chicken
1 cup frozen sweet peas, thawed
1/2 cup thinly sliced green onions
1/2 cup chopped fresh flat-leaf parsley
salt to taste
pepper to taste

Prepare tortellini according to the package directions.

Process olive oil, Parmesan cheese, lemon juice, garlic, and Worcestershire sauce in a blender until smooth.

Toss the olive oil mixture, chicken, peas, green onions, and parsley.  Season with salt and pepper to taste.

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HOMEMADE BLACK BEAN BURGERS

5 whole-wheat hamburger buns

1 can (15-oz) black beans, rinsed & drained well
1/2 cup shredded Mexican blend cheese
2 large egg whites
2 green onions, sliced
1 tsp chili powder
1 tsp oregano
1/2 tsp garlic salt
1 tbsp canola or olive oil

Tear one of the hamburger buns into pieces and place in food processor.  Process until 1 cup of coarse crumbs; transfer to a medium mixing bowl.

In the processor bowl, place the black beans, cheese, egg whites, onions, chili powder, oregano, and garlic salt.  Process to a thick paste, scraping down sides of bowl once.  Add the mixture to the bread crumbs in the mixing bowl.

Heat the oil in a 12-inch nonstick skillet over medium heat.

Use a 1/2 cup measuring cup to spoon up mixture for patties.  Drop into skillet and press down to form patties approximately 4-inches in diameter.  Cook 4 minutes, turn and cook another 4 minutes or cook until browned on both sides.

Serve on the remaining 4 hamburger buns with a slice of tomato and a leaf of lettuce. Use a low-fat sauce if desired.

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SAVORY CHICKEN & STUFFING BAKE

I believe this is a Campbell's recipe but not sure.

1 pkg (6-oz) chicken-flavored stuffing mix
6 (1 1/2 lbs) skinless, boneless chicken breast halves
1 can (10 3/4-oz) cream of chicken or cream of mushroom soup
1/3 cup milk
1 tsp parsley
Paprika for garnish
6 watercress sprigs for garnish, if desired

Preheat oven to 400 degrees.
Lightly spray a 2-quart rectangle baking dish with nonstick cooking spray.

Prepare the stuffing mix according to the package directions and immediately spoon down the center of the prepared dish.

Arrange half the chicken breast of either side of the stuffing.

In a small mixing bowl combine the soup and milk until smooth.  Stir in the parsley; pour over the chicken (but not the stuffing).

Cover dish with foil or lid and bake at 400 degrees for 15 minutes.  Remove cover and bake another 10 to 15 minutes until the chicken is no longer pink in the center.

To serve, spoon any sauce over the chicken, sprinkle with the paprika, and top each chicken piece with a sprig of watercress if using.

McCORMICK'S CHILI ROASTED POTATO WEDGES

Preparation Time: 10 minutes Cook Time: 30 minutes Makes 6 servings.

These potatoes make a great side dish or snack with your favorite dip. For St. Patrick's Day fun, add a few drops of green food color to ranch or French onion dip to serve with the potatoes. Ingredients   2 lbs baking potatoes   2 Tbs olive oil   1 tsp McCormick® Chili Powder   1 tsp kosher salt Directions Preheat oven to 450°F. Cut potatoes into 3x1/2-inch wedges. Place in large bowl. Add oil; toss to coat well. Mix chili powder and salt. Sprinkle over potatoes; toss to coat evenly. Arrange potatoes in single layer on foil-lined 15x10x1-inch baking pan. Bake 30 minutes or until potatoes are tender and golden brown. Personal message: If you love potatoes this is a healthy way to enjoy them.  While potatoes are basically couch potato calories, leaving the skins on and using chili powder moves them into more of an active calorie category.  Baking is also healthier than frying. If you don't know about couch potato and/or active calories check them out on my health blog at http://grandmaskitchencabinet.blogspot.com

EASY SKILLET CHICKEN AND NOODLES

1 tbsp canola or coconut oil

4 (1 lb) skinless, boneless chicken breast halves
1 small onion, sliced
1 can condensed chicken broth
2 cups dry egg noodles
1/2 cup water
1/2 tsp basil
dash of freshly ground black pepper
1 pkg (16-oz) frozen vegetables of your choice, thawed
1 tbsp grated Parmesan cheese
Thin strips of a small red bell pepper for garnish, optional

Place a 10-inch skillet over medium-high heat and add the oil.  Cook the chicken in hot oil with the onion for 10 minutes or until the chicken is browned on both sides.  Remove the chicken and onion; set aside.

Skim fat from oil in skillet.  Add the broth, noodles, water, basil, and pepper to the skillet; heat to boiling.  Add the chicken and onion back into the skillet, arranging over the noodles.  Top with the vegetables.  Cover and cook 10 minutes or until the noodles are tender and the chicken is cooked through.  Stir occasionally to keep noodles from clumping together.

To serve, remove chicken from skillet.  Place noodle/vegetable mixture on serving platter; top with the chicken.  Sprinkle the Parmesan cheese over all.  Garnish with the bell pepper strips.