ITALIAN BAKED CHICKEN

4 skinless boneless chicken breast halves

3/4 cup mayonnaise
1/2 cup grated Parmesan cheese
3/4 tsp garlic powder
3/4 cup Italian-seasoned bread crumbs

Preheat oven to 425 degrees.
Lightly spray a baking sheet with nonstick cooking spray.

In a shallow bowl mix together the mayonnaise, cheese, and garlic powder.

Place bread crumbs in another shallow bowl.

Dip the chicken pieces in the mayo mixture than into the crumbs to coat; place on the prepared baking sheet.

Bake at 425 degrees for 20 minutes or until juices run clear and crumbs are browned.

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BREAKFAST PIZZA SCRAMBLE

If you are looking for a quick and easy breakfast idea that is different, you should try this old recipe from Mr. Food. It is made in the microwave and each family member can choose their own 'pizza toppings'.

2 eggs
2 tablespoons chopped pepperoni, vegetables, or your favorite pizza toppings
2 tablespoons milk
1/8 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons shredded mozzarella or Cheddar cheese

Coat a microwave-safe cereal bowl with cooking spray. 

Add eggs, pepperoni, milk, diced veggies, salt, and pepper; beat until blended.

Microwave 45 seconds at high power; stir. Top with cheese and microwave 30 to 45 seconds more, or until eggs are set.

Serve immediately.

Note: Since microwave ovens vary, you may need to adjust the cooking time.

MAPLE-CHILI GLAZED PORK MEDALLIONS

1 teaspoon chili powder

1/2 teaspoon salt
1/8 teaspoon ground chipotle pepper
1 pound pork tenderloin, trimmed and cut crosswise into 1-inch-thick medallions
2 teaspoons canola oil
1/4 cup apple cider
1 tablespoon maple syrup
1 teaspoon cider vinegar

Mix chili powder, salt and ground chipotle in a small bowl. Sprinkle over both sides of pork.

Heat oil in a large skillet over medium-high heat. Add the pork and cook until golden, 1 to 2 minutes per side. Add cider, syrup and vinegar to the pan. Bring to a boil, scraping up any browned bits. Reduce the heat to medium and cook, turning the pork occasionally to coat, until the sauce is reduced to a thick glaze, 1 to 3 minutes. Serve the pork drizzled with the glaze.

Note: Recipe and photo provided by Eating Well.

SAUTEED APPLES

 3 tbsp butter

6 cups (around 2 lbs) peeled and sliced Granny Smith apples

1/2 cup packed brown sugar

1/8 tsp ground cinnamon

Melt butter in a large skillet over medium-high heat. Add apples, sauté 6 minutes or until apples are just tender. Stir in the brown sugar and cinnamon. Cook about 1 minute or until sugar melts.

Yield: 8 servings 1/2 cup each

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HUNGARY JACK PECAN RING

1/2 cup butter

1 cup chopped pecans

3/4 cup packed brown sugar

1/4 cup maple syrup

2 cans (10-oz each) Hungry Jack Biscuits with Butter

Preheat oven to 350 degrees.

Spray a Bundt pan with nonstick cooking spray.

Melt butter; stir in pecans, brown sugar and maple syrup. Pour 1/4 cup into the bottom of the Bundt pan. Stand biscuits on edge, slightly overlapping around the pan. Pour the remaining mixture over the biscuits.

Bake at 350 degrees for 20-30 minutes until browned and biscuits are thoroughly cooked. Cool for 3 minutes before turning out onto a plate for serving.

file photo for reference

SWEET POTATO SOUP WITH MAPLE CROUTONS

 4 tbsp olive oil

1 lb carrots, cut into 1/2-inch pieces

1 large onion, chopped

2 garlic cloves, finely chopped

1 tsp ground cinnamon

1/4 tsp cayenne pepper

Pinch of nutmeg

1 lb sweet potatoes, peeled and cut into 1/4-inch pieces

2 tbsp low-sodium chicken or vegetable base

2 dried bay leaves

2 slices country-style bread (sourdough or baguette), cut into 1-inch pieces

1 tbsp pure maple syrup

Heat 2 tablespoons of the olive oil in a large saucepan over medium heat. Add the carrots, onion and garlic; cook, stirring occasionally, until the vegetables start to brown at the edges, about 8 to 10 minutes. Stir in the cinnamon, cayenne and nutmeg; cook another minute.

Add the sweet potatoes, base, bay leaves and 6 cups water; bring to a boil. Reduce heat and simmer until the veggies are very tender, about 10 to 12 minutes.

Meanwhile, make the croutons by heating the remaining oil in a large skillet over medium heat. Add the bread and cook, stirring occasionally, until golden brown. Remove from the heat, drizzle with the maple syrup and toss to coat. Discard the bay leaves. Puree the soup until smooth using an immersion blender. Top with the maple croutons.

woman's day photo

MULLED APPLE CIDER

5 cups apple cider

2 cinnamon sticks, cracked

8 allspice berries

6 whole cloves

1 strip orange peel, about 2-inches

4 thin orange slices, optional

4 cinnamon sticks, optional

In a small heavy non-metallic saucepan, place cider, 2 cinnamon sticks, allspice, cloves and orange peel; bring to a boil over medium-high heat. Adjust heat so mixture barely bubbles, cover and simmer 15 minutes.

Strain cider into 4 mugs. Garnish each with an orange slice and/or a cinnamon stick, if desired.

Yield: 4 servings

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POTATO AND SAUSAGE SKILLET

1 lb red potatoes, cubed

3 tbsp water
12-oz smoked sausage, cut into 1/4-inch rounds
1/2 cup chopped onion
1 tbsp olive or canola oil
2 tbsp brown sugar
2 tbsp vinegar
1 tbsp Dijon mustard
1/2 tsp dried thyme
1/4 tsp freshly ground black pepper
4 cups fresh baby spinach leaves
5 - 6 slices bacon, cooked crisp and crumbled

Place the potatoes in a microwave-safe bowl with the water; cook on high approximately 4 minutes or until tender. Drain in a colander.

Heat the oil in a large skillet and add the sausage and onion; cook until onion is tender. Add the potatoes to the skillet and cook until potatoes and sausages are browned, 3 to 5 minutes.

Combine the brown sugar, vinegar, mustard, thyme and pepper; stir into the skillet. Bring the mixture to a boil. Reduce the heat and simmer, uncovered, until heated through.

Add the spinach and bacon to the skillet and cook, stirring, until the spinach is wilted.

Yield: 4 servings

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APPLE OAT CRISP

4 cups peeled, sliced apples

1/4 to 1/3 cup granulated sugar (depending on tartness of apples)
2 tsp cinnamon, divided
1 cup rolled oats
1/4 tsp salt
1/2 cup white whole-wheat flour
1/2 cup firmly packed brown sugar
1/2 cup butter

Preheat oven to 350 degrees.
Butter a baking dish; set aside.

In a bowl combine the apples, granulated sugar, and cinnamon; arrange in baking dish.

Mix the eats, salt, flour, and brown sugar together; mix in butter using a fork until crumbly. Spread over the apples and press down lightly.

Bake at 350  30 to 40 minutes until top is browned and apples are tender.

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COCA-COLA CHICKEN BREASTS

1/2 cup chopped onion

1 tablespoon oil
4 boneless chicken breasts
1 (12 ounce) can cola
1 cup ketchup
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1/8 teaspoon salt
4 1/2 teaspoons cornstarch
3 tablespoons cold water

Sauté onion in oil until tender.
Add chicken and brown lightly.
Add ketchup, cola, garlic powder, salt and pepper.
Cover and simmer over medium heat for 25-30 minutes or until juices run clear. If sauce needs to be thickened, blend cornstarch and cold water.
Move chicken from pan to warm plate.
Gradually add cornstarch mixture to sauce, simmer until thickened.
Add chicken to pan to reheat, if needed.

Note: File Photo