Chicken Madeira Cottage Pie

Makes 4 to 6 servings

1 T olive oil

1 8 oz. pkg. sliced baby bella mushrooms

1/4 c chopped leeks

1 1/2 lbs. boneless, skinless chicken breasts, cut into 1/2 pieces

1/3 c all purpose flour

1 3/4 t salt, divided

1/2 t ground black pepper

2 c Madeira wine

3/4 c chicken broth

1 lb. asparagus, trimmed and cut into l inch pieces

5 medium potatoes, peeled and chopped

1 c shredded mozzarella cheese

1/4 c butter

1/4 c sour cream

In a large skillet, heat olive oil over medium high heat; add mushrooms and leeks, and cook 6 to 8 minutes, or until tender.

Place chicken in a zip lock plastic bag; add flour, 1/2 teaspoon salt, and pepper. Seal bag, shaking well to coat. Add chicken to skillet; cook 8 to 10 minutes, stirring frequently, or until chicken is lightly browned. Stir in madeira, broth, and asparagus; bring to a boil over medium high heat. Reduce heat, and simmer uncovered, 20 minutes or until sauce is thickened and reduced by half. Stir in 1/4 t salt. Spoon chicken mixture into 4 individual (2 cup) oven safe baking dishes.

In a large saucepan, combine potatoes and water to cover. Bring to a boil over high heat; reduce heat, and simmer, 10 minutes, or until tender. Drain well. Stir in cheese, butter, sour cream, and 1 teaspoon salt. Spread potatoes evenly over chicken mixture.

Preheat oven to 400 degrees. Bake casseroles 20 minutes, or until potatoes are lightly browned. Serve immediately.

Note: This adjusts very well to heart healthy diet.

Vegetable Gratin

1/4 c French's Creamy Spread mustard

2 T olive oil

1/2 t each Italian seasoning and garlic powder

1/4 c plain dry bread crumbs

3 small (12 ounces) zucchini, thinly sliced

3 medium (12 ounces) tomatoes, thinly sliced

1/2 (2 ounces) shredded low fat mozzarella cheese

(I used different veggies)

In small bowl, combine French's Creamy Spread mustard, oil and spices. Mix 1 tablespoon mustard mixture with bread crumbs; set aside. In lightly greased 9 inch pie plate, layer half the zucchini, slightly overlapping slices. Dot zucchini with some of mustard mixture. Layer half the tomatoes over zucchini in pie plate; dot with some of mustard mixture. Sprinkle with mozzarella cheese. Repeat with remaining zucchini, tomatoes and mustard mixture. Bake, uncovered, at 400F for 30 minutes until vegetables are tender. Sprinkle with reserved bread crumb mixture. Bake, uncovered, for five minutes or until crumbs are golden brown. Garnish as desired.

Chicken with Apples, Raisins and Olives

2 TBSP butter
1 TBSP extra virgin olive oil
1 1/2 lbs. boneless, skinless chicken thighs
salt and pepper
1 large apple, cut into 1/3 inch cubes
1/3 cup raisins
1/2 tsp cinnamon
1/3 cup large green olives, pitted and coarsely chopped
1 box (5.8oz) garlic and olive oil couscous
1/2 lemon, cut into wedges

In a large skillet, melt butter in the olive oil over medium-high heat.  Season the chicken with salt and pepper, add to the pan and cook, turning once, until golden brown and just firm to the touch (8 minutes).  Transfer to a plate and cover with foil.  Add the apple, raisins, and cinnamon to the skillet with 1/3 cup of water and scrape up the brown bits; season with salt and pepper.  Cover and cook over medium heat until the apple is tender, about 5 minutes.  Cut the chicken into chunks and stir into the skillet.  Add olives and remove from the heat.  Meanwhile, cook couscous according to package directions.  Spoon coucous onto plates and top with the chicken mixture.  Serve with the lemon.  Serves four.

*** We just had this tonight for the first time and it was WONDERFUL.  I only used about 3/4 lb of chicken, and we served it over rice rather than the boxed couscous. 

Oatmeal Gren

Onion Muffins

1 3/4 C all purpose flour

3/4 C old fashioned oats

2 T sugar

1 T baking powder

1/2 t salt

3/4 C milk

1/2 C cottage cheese

1/3 C vegetable oil

1/4 C chopped green onions

1 egg

Preheat oven to 400 degrees F. Grease or paper-line 12 (2 1/2 inch) muffin cups.

Combine flour, oats, sugar, baking powder and salt in large bowl. Combine milk, cottage cheese, oil, green onions and egg in small bowl until blended; stir into flour mixture just until moistened. Spoon evenly into prepared muffin cups.

Bake 25 to 30 minutes until golden brown and wooden pick inserted in center comes out clean. Remove from pan. Cool on wire rack 10 minutes. Serve warm.

Sarah's ravioli primavera

2 cans Chef Boyardee cheese ravioli and rinse off the sauce

1 pkg. (16 oz.) frozen stir-fry vegetables, thawed

1/4 C olive oil

2 garlic cloves, minced

1/2 C chicken broth

2 T minced fresh parsley

1/4 t salt1/4 t pepper

Prepare ravioli by rinsing off the sauce. Meanwhile, in a large skillet, saute vegetables in oil for three minutes or until tender. Add garlic, saute for one minute longer or until garlic is tender.

Stir in broth, simmer, uncovered, for two minutes. Stir in the parsley, salt, and pepper; cook two minutes longer or until vegetables are tender. Drain pasta. Add to vegetable mixture and toss to coat.

Serves Four

Greek Pasta

1 lb penne pasta
1 15oz can cannellini or great northern beans, rinsed
1 15oz can diced Italian tomatoes
1 9 oz pkg fresh spinach
4 oz crumbled feta cheese

In a large pot, cook pasta according to package directions.  In a large skillet over medium heat, bring tomatoes and beans to a bubble.  Add spinach and cover until wilted.  Stir in the pasta.  Crumble feta over the dish before serving.  Serves four.

Judy's stuffed strawberries

1-2 lbs. fresh strawberries

8 oz. cream cheese

1/4 c. confectioner's sugar

1/4 tsp. vanilla

For each strawberry, cut thin slice from bottom so it will stand flat on plate. Make way through.

Mix cream cheese, sugar, and vanilla thoroughly using small cake decorating tip.