Lemon Crusted Chicken

This is our favorite chicken recipe. Ashley even loves it!

2 boneless, skinless chicken breasts

Dipping mixture:
2 egg whites
2 tsp cornstarch
Juice from 1/2 lemon

Crusting mixture:
1 cup bread crumbs
1 tbsp chopped parsley
1 tsp salt
1/4 tsp pepper
zest from 1 lemon

3 tbsp olive oil

Preheat oven to 450 degrees. Slice chicken into 1/2 lengthwise. Blend eggs, cornstarch and lemon juice. Set aside. Combine crumb mixture. Dip chicken in egg mixture, then in crumb mixture (both sides). Saute chicken in oil in a large skillet over med-high heat until golden and crisp. Carefully turn chicken and transfer skillet to oven. Roast chicken until done (about 8 more minutes). I have also carefully transferred the chicken from the skillet to an oven-safe pan, and it works pretty well. Just be careful to not remove the crust.

Butternut Squash Pasta

I took this recipe from "First Meals", a book Lisa recommended to try to entice Ashley to eat solids. I adapted it a little so that Ben and I would eat it, too. We were pleasantly surprised at how good it was:

3 cups butternut squash, peeled and cubed
pasta, whatever kind you like
2 tbsp butter
1/2 tbsp chopped fresh sage (I used the ground sage spice)
1 tbsp Parmesan cheese

Put the squash in a steamer and cook until tender, about 15 minutes. Blend to a puree with 4-5 tbsp watter from the bottom of the steamer. Cook the pasta, according to the directions on the box. Melt the butter in a pan, add the sage and cook gently for 1 minute. Mix the sage, butter and Parmesan cheese with the squash and pasta. Also, we recommend adding a little salt to taste.

Margerita Pizza

Okay, here's my fast version. Trader Joe's pizza crust. If I'm in the mood, I'll do homemade crust, but when am I ever in the mood? TJs works for me. Toppings for Margerita: Olive oil, salt and pepper, fresh mozzarella, fresh tomatoes, fresh chopped basil. I also like to add some parmesan cheese around the edge of the crust.

Chicken Soft Tacos and Healthy Refried Beans

From Robert Ferguson's DietFREELife Clinic (Marrianne's trainer/nutritionist)
Chicken Taco Ingredients:

• 2 precooked skinless chicken breasts, cut into 1-inch cubes
• ¾ cup low-sodium chicken broth
• 2 tsp grape seed oil
• 1 red bell pepper, seeded and sliced into long strips
• 1 green pepper, seeded and sliced into long strips
• ½ large onion, thinly sliced
• 1 clove garlic, minced
• ½ tsp ground cumin
• 8 (6-inch) low carb tortilla's (La Tortilla Factory)
• Salsa of choice
• Healthy refried beans - see recipe below

Method:

Place chicken chunks in a small bowl, cover with chicken broth, and then set aside in the fridge. In a large frying pan, heat the oil over medium heat. Sauté bell peppers and onions until the onions are clear. Add garlic, cook for 30 seconds. Add the chicken broth mixture, stir for 3 to 4 minutes until the broth evaporates. Add cumin and stir well. Cover and simmer until the tortillas are ready. Heat tortillas on a hot frying pan one at a time for 15 seconds per side. Or you can heat all of them in the over or the microwave. Fill each taco with the chicken mixture, top with salsa, and serve with ½ cup healthy refried beans.

Serves: 4 (2 tacos per person)

Approximate nutritional values per taco: 135 calories (15 grams of protein, 15 grams of carbohydrates, 2 grams of fat, 10 grams of fiber).

Healthy Refried Beans Ingredients:

• 2 tsp grape seed oil
• 1 medium onion, finely chopped
• 2 carrots, peeled and finely chopped
• 2 garlic cloves, minced
• 2 (15 oz) cans reduced sodium black beans, rinsed and drained
• ½ cup canned unsalted whole or chopped tomatoes
• ½ cup water
• ¼ tsp dried oregano
• 1/8 tsp cayenne peppers
• 1/8 tsp salt

Method:

In a large nonstick pot, heat oil over medium heat. Add onions and carrots and cook until carrots are soft and onions are clear. Add the garlic and cook for 30 seconds. Stir in the rest of the ingredients and mix well. Use a potato masher to mash everything together, being careful not to scratch the nonstick pot. Cook for about 5 minutes until heated throughout. Great side dish!

Serves: 6 (serving size is ½ cup)

Approximate nutritional analysis per serving: 130 calories (7 grams of protein, 28 grams of carbohydrates, 1.5 grams of fat, 9 grams of fiber).

Easy Pumpkin Cookies

1 15 oz can of pumpkin

1 box of spice cake mix

1 bag of chocolate chips (I prefer milk chocolate but whatever floats your boat)

Preheat oven to 400. Mix pumpkin, cake mix ( just the powder--you DO NOT prepare the cake mix) and chocolate chips together. Place spoonfuls on greased cookie sheet and cook 10-15 minutes depending on your oven and cookie sheet. ENJOY!

They also make great mini muffins.

Conference Muffins

2 cups boiling water
4 cups bran cereal (All Bran or Bran Buds)
1 pound pitted and chopped dates (ick) OR 2 cups raisins
5 cups flour
1 tsp salt
5 tsp baking soda
1 cup crisco
2 cups sugar
4 beaten eggs
1 quart buttermilk
2 cups bran flakes
1/3 cup molasses

You'll need a huge bowl for this one. Makes 6 dozen muffins! But trust me, if you share with neighbors or family, they'll be gone!
Pour boiling water over bran cereal and raisins. Sift dry ingredients together. Cream shortening and sugar; add eggs, hot bran mixture, dry ingredients, molasses and buttermilk. Add the 2 cups of bran flakes cereal. Mix just enough to combine. Baked in greased and floured muffin tins or line with cupcake liners at 400 degrees for 15-20 mintues. Batter can be stored in a covered container in a fridge for up to 6 weeks! Bake any amount as desired!

Orange Julius

1/2 can frozen orange juice concentrate
3/4 c. milk
3/4 c. water
1/4 c. sugar
1 tsp. vanilla
15-20 ice cubes
Blend together and serve. Serves 4.