BACON BREAD

Ingredients
12 bacon strips, diced
1 loaf (1 pound) frozen bread dough, thawed
2 tablespoons olive oil, divided
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 envelope (1 ounce) ranch salad dressing mix

Directions
In a large skillet, cook bacon over medium heat for 5 minutes or until partially cooked; drain on paper towels. Roll out dough to 1/2-in. thickness; brush with 1 tablespoon of oil. Cut into 1-in. pieces; place in a large bowl. Add the bacon, cheese, dressing mix and remaining oil; toss to coat.
Arrange pieces in a 9-in. x 5-in. oval on a greased baking sheet, layering as needed. Cover and let rise in a warm place for 30 minutes or until doubled.
Bake at 350° for 15 minutes. Cover with foil; bake 5-10 minutes longer or until golden brown. Yield: 1 loaf.

Nutritional Facts
1 serving (1 each) equals 149 calories, 6 g fat (2 g saturated fat), 8 mg cholesterol, 621 mg sodium, 17 g carbohydrate, 1 g fiber, 6 g protein.

CHEESY CHICKEN and BROCCOLI BAKE

1/2 cup peppers, chopped
1/2 cup broccoli, chopped
1/4 cup water chestnuts, drained and chopped
1/4 cup onion, chopped
6 oz. cooked chicken breast, chopped
1 can cream of chicken soup
1 cup shredded Cheddar cheese
2 (8 oz.) pkg. refrigerated crescent rolls

Preheat oven to 350ºF.

Chop pepper, broccoli, water chestnuts, onion and chicken. Combine all ingredients except crescent rolls in medium bowl. (I sauteed my peppers onion and broccoli first to bring out some flavor.)

Unroll crescent rolls and arrange triangles in a circle on a cookie sheet with the wide part of the triangle being the center of the circle and the points going out. It will look like a sun. After you have arranged the rolls, I pushed mine with my hand a little in the center to create a larger area to scoop the filling onto. After I pushed the centers more, the circle in the middle ended up being about 2" or smaller. Scoop filling mixture onto the dough, in a circle. Fold points of triangle over filling into the center. (Filling will not be completely covered.) Pinch to seal. Bake 25-30 minutes or until golden brown. Let cool slightly before serving.

Protein Packed Pepper Steak

Preparation time: 25 min.

Serves:4

Ingredients:

1 lb. boneless beef sirloin steak, 3/4? thick*
1 1/2 tbsp. olive oil
3 cups fresh or frozen green or red pepper strips
1 medium onion, cut into wedges
1/2 tsp. garlic powder
1 tbsp. Worcestershire sauce
4 cups hot cooked rice (optional)

Preparation:

Slice beef into very thin strips.
Heat 1 tbsp. oil in skillet. Add beef and stir-fry until browned and juices evaporate. Push to one side of skillet.
Heat remaining oil. Add peppers, onion and garlic and cook until tender-crisp.
Add Worcestershire. Heat through. Serve over rice.

Pizza Puffs of Paradise

Ingredients:
1-1/4 cups water
1/3 cup shortening
1-1/2 cups all-purpose flour
4 eggs
3/4 cup finely chopped pepperoni (3 oz.)
3/4 cup finely shredded Romano or Parmesan cheese (3 oz.)
2 tablespoons chopped fresh parsley
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1 jar pizza sauce

Preparation:
Grease 2 large baking sheets and set aside. In a large saucepan combine water and shortening. Bring to a boil. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in pepperoni, cheese, parsley, garlic powder, and pepper.

Drop dough by rounded teaspoons 2 inches apart onto prepared baking sheets. Bake at 450°F for 15 to 17 minutes or until golden brown.

Serve with pizza sauce for dipping.

Creamy Bacon and Cheese Dip

Ingredients

16 ounces sour cream
8 ounces cream cheese, softened
2 cups (8 oz.) shredded Cheddar cheese
1 jar (3 ounces) bacon bits
1 cup chopped green onions
1 envelope onion soup mix
crackers
Assorted fresh vegetables (optional)

Directions

1. Preheat oven to 400°F. In a mixing bowl, stir together sour cream and cream cheese. Fold in shredded cheese, bacon bits, green onions and onion soup mix.

2. Pour into a 2-quart baking dish. Cover and bake in oven for 25 to 30 minutes or until hot and bubbly. To serve, place in center of platter and surround with crackers and assorted fresh vegetables (optional).

Skillet Cabbage

Ingredients:

1 stick butter or margarine
1 small head of cabbage, chopped
1 small onion, chopped
1 pound smoked sausage, sliced into round pieces - you can use turkey sausage
1 (15oz) can diced tomatoes or rotel tomatoes
1/2 teaspoon salt
1/2 teaspoon pepper

Directions:

Melt butter in large skillet. Add cabbage, onion, and cook on medium high for about 5 minutes stirring to keep from sticking to pan. Add remaining ingredients, cover and simmer for 20 – 25 minutes.

Starbuck's Lemon Loaf

Ingredients:

1½ cups flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
3 eggs, room temp
1 cup sugar
2 tablespoons butter, softened
1 teaspoon vanilla extract
2 teaspoon lemon extract
⅓ cup lemon juice
½ cup oil
zest of one lemon

Glaze:
1 cup powdered sugar
2 tablespoons whole milk
½ teaspoon lemon extract

Directions:
1. Preheat oven to 350. Grease and flour a 9 × 5 loaf pan.
2. In a large bowl, combine flour, baking soda, baking powder and salt.
3. In a medium bowl, combine eggs, sugar, butter, vanilla extract, lemon extract and lemon juice with a mixer until blended.
4. Pour wet ingredients into the dry ingredients and blend until smooth. Add oil and lemon zest and mix well.
5. Pour into loaf pan and bake for 45 minutes until toothpick comes out clean. Remove from oven and pour glaze over it, then cool in pan on a rack.
6. Glaze – whisk to combine

Crock Pot Sweet Garlic Chicken

Ingredients
4-6 chicken breasts
1 cup packed brown sugar
2/3 cup vinegar (I used apple cider vinegar)
1/4 cup lemon-lime soda (diet or regular)
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
Red pepper flakes (optional)

Directions
Spray slow cooker with non-stick cooking spray. Place chicken (frozen, thawed or fresh) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours.

Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).

Sprinkle red pepper flakes on top if desired. This can be served over rice or noodles, I also like it with a baked potato on the side (It's good on top of the potato too!)

Baked Sweet and Sour Chicken

The chicken coating:
3-4 boneless chicken breasts
salt + pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

The sweet and sour sauce:

3/4 cup sugar
4 tbs ketchup
1/2 cup distilled white vinegar
1 tbs soy sauce
1 tsp garlic salt

Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.

Low Calorie Crunchy Cauliflower

1/2 Head of Cauliflower Florets
2 Cups Gluten Free Bread Crumbs /Panko Bread crunbs
1 tsp Taco Seasoning ( or your favorite blend )
2 Eggs – Beaten
1 Tsp Mustard
oil spray
1 Tbs Creamed Horseradish
Freshly Ground Sea Salt and Black Pepper
Dip
1/2 Cup Marinara Sauce
1 Tbs Creamed Horseradish

Break cauliflower into florets.
Beat 2 eggs into a bowl and add 1 tsp mustard.
In a bowl with the breadcrumbs, add 1 tsp taco mix and seasoning.
Dip cauliflower into egg and then drop into breadcrumbs and coat.
Place on baking sheet covered in parchment paper and bake at 400F for 15-20 minutes. Turn half way through.
Heat marinara sauce and serve immediately.

Honey Garlic Pork Chops

Ingredients:
1 cup ketchup
1/3 cup honey
¼ cup soy sauce
2 garlic cloves (minced)
1 1/2lbs boneless pork chops (6 4 oz portions)
salt and pepper

Cooking Instructions:
Step 1: In a medium bowl stir together ketchup, honey, soy sauce and garlic. Set aside.
Step 2: Lightly season the pork chops on both sides with salt and pepper. Brush each chop with the sauce to coat.
Step 3: Grease the grill grates of an outdoor grill and heat the grill to medium-high heat. Place pork chops onto the grill, and cook (while basting with the sauce often) for about 5 minutes on each side or until the meat is cooked through (the internal temperature has reached 145 degrees).
(Makes 6 Servings)

Chicken Enchilada Dip Roll-Ups

Ingredients:
2 - 8 oz. packages cream cheese, softened
1 1/3 cup shredded Mexican blend cheese
1 teaspoon garlic, finely minced (I used my garlic press)
1 1/2 Tablespoon chili powder
1 teaspoon cumin
Cayenne pepper to taste
Salt to taste
1 Rotisserie chicken, skinned and shredded - If you can find a southwest flavored chicken, that would be even better.
1/2 bunch cilantro, chopped
4 green onions, chopped
10 oz. can Rotel tomatoes
1 package jalapeno cheddar tortillas

Directions:
Mix cheeses together until well blended.
Add all remaining ingredients and mix well.
Cover and refrigerate for at least one hour.
Place one heaping spoonful onto tortilla.
Spread to edges using a metal spatula.
Roll and cut into slices.

SHRIMP and CRABMEAT ETOUFFEE

2 onions, chopped
2 stalks celery, chopped
1 teaspoon olive oil
1/4 teaspoon Granulated Garlic
2 1/2 cup chicken broth
1/4 cup flour
3 tablespoons lemon juice
1/8 teaspoon Cayenne Pepper, or to taste
2 teaspoons Tabasco sauce
1 1/2 lb shrimp, peeled and deveined
1 1/2 lb lump crabmeat
1/4 cup green onions, chopped
1/4 cup fresh parsley or 1 1/2 tablespoon Dried Parsley

3 cups cooked Basmati or brown rice

In a large stockpot, sauté onions and celery in olive oil until softened, about 10 minutes, stir in garlic granules.
Combine chicken broth and flour and stir until smooth. Add to celery mixture and bring to a boil. Reduce heat and simmer until thickened, about 30 minutes.
Add lemon juice, cayenne and Tabasco sauce. Add shrimp and cook about 5 minutes.

Add crabmeat, green onions and parsley and cook for an additional 5 minutes.
Serve over rice.
Makes 8 servings

Scoop your rice into a flat-bottom cup, press down to mold, then put it on the plate. Makes a nice fancy presentation!

Be sure to SHARE to SAVE the recipe.

Cilantro Lime Shrimp

- 2 tsp olive oil
- 2 lb shrimp, shelled and deveined
- 6 cloves garlic, crushed
- 1/3 c. chopped fresh cilantro
- 1 lime
- salt & pepper

DIRECTIONS
Heat a large frying pan on medium-high heat. Add oil to the pan, when hot add shrimp. Season with salt and pepper. When the shrimp is cooked on one side, about 2 minutes, turn over and add garlic. Sauté another minute or two until shrimp is cooked, careful not to overcook. Remove from heat. Squeeze lime all over shrimp and toss with cilantro. Serve hot, Enjoy !!

Jalapeno Popper Wontons

1 package refrigerated square wonton wrappers
1 8-ounce package cream cheese, softened
3 jalapenos, seeds and ribs removed, finely chopped
1/2 cup shredded cheddar cheese
Vegetable oil for frying
Coarse salt

1. In a bowl, combine cream cheese, jalapenos, and cheddar cheese. Arrange wontons in a single layer on a baking sheet.

2. Add 1 teaspoon of the filling to the center of each wonton (don't overfill them). Dip your fingers in a bowl of water and run your wet fingers around all edges of each wonton. Fold the wontons over the filling, pinching the edges to seal to make a triangle and removing any air bubbles.

3. Fry wontons in batches in hot oil until browned and cripsy. Drain on paper towels and sprinkle with coarse salt. Serve warm.

Homemade Salisbury Steaks

Ingredients:

2 lbs uncooked ground beef
3 tablespoons Worcestershire sauce (or more if you desire)
1 teaspoon garlic powder
1 dash salt and pepper
2 cups beef gravy

Directions:

1.Take a cookie sheet and cover it with foil, pre heat oven to 350-375°F.
2.Get your hands dirty! In a large mixing bowl add ground beef, Worcestershire sauce, garlic powder, salt and pepper to taste. Mix well with your hands. Make patties according to the size you want. Place patties on foiled cookie sheet.
3.Bake until done to your preference (for well done-30 minutes or so).
4.When patties are done, make gravy according to package instructions. Pour brown gravy on top and enjoy with some mashed potatoes!

Creamy burrito casserole

Ingredients:

1 lb ground beef or 1 lb ground turkey
1/2 medium yellow onion, chopped
1 (1 1/4 ounce) package taco seasoning
6 large flour tortillas
1 (16 ounce) can refried beans
2 -3 cups shredded taco cheese or 2 -3 cups cheddar cheese
1 (10 3/4 ounce) can cream of mushroom soup
4 ounces sour cream
jarred hot sauce, if desired to spice it up

Directions:

Brown ground meat/turkey and onion; drain.
Add taco seasoning and stir in refried beans.
Mix soup and sour cream in a separate bowl.
Spread 1/2 sour cream mixture in the bottom of a casserole dish.
Tear up 3 tortillas and spread over sour cream mixture.
Put 1/2 the meat bean mixture over that.
Add a layer of cheese.
You could put some hot sauce on this now.
Repeat the layers.
Sprinkle cheese over the top and bake, uncovered, at 350°F for 20-30 minutes.

Whole Wheat Vegetarian Lasagna

- Ingredients:
1 pack whole wheat lasagna noodles cooked slightly
3 packages (about 10 oz. each) raw spinach
1 tablespoon oil
1 cup grated raw carrots
2 cups sliced fresh mushrooms
1 can (15 oz.) tomato sauce
1 can (6 oz.) tomato paste
1/2 cup chopped pitted rip black olives
1 1/2 teaspoons dried oregano
1 cups cream-style cottage cheese (low fat)
1 lb. sliced Monterey Jack cheese (low fat)
1/4 cup grated Parmesan cheese (low fat)

- Directions:
1. Prepare noodles, drain.
2. Prepare spinach according to package (or simply defrost ahead of time)
3. Sauté onion in oil, till soft. Add carrots and mushrooms; cook until crisp-tender. Stir in tomato sauce, paste, olives, and oregano.
4. Grease 13 x 9 x 2 inch casserole pan.
5. Layer 1/2 each noodles, cottage cheese, spinach, sauce mixture, and 1/3 cheese. Repeat placing remaining 1/3 Monterey Jack cheese on top. Sprinkle with Parmesan cheese.
6. Bake 375 degrees for 30 minutes. Serves 8.

Share for others to enjoy !

Zucchini Fritters

Ingredients:

1/2 pound of zucchini (about 2 small)
1/2 pound of yellow squash (about 2 small)
1 teaspoon coarse or Kosher salt, plus extra to taste
2 scallions, split lengthwise and sliced thin
a bunch of chopped cilantro and parsley
1 large egg, lightly beaten
Freshly ground black pepper
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Olive oil

To serve (optional)
1 cup light or fat free sour cream or plain Greek yogurt
1 to 2 tablespoon lemon juice
1/4 teaspoon lemon zest
Pinches of salt
1 small minced or crushed clove of garlic

Directions:

Preheat oven to 200 degrees. Have a baking sheet ready.

Trim ends off zucchini and squash and grate them using a food processor.
In a large bowl, toss zucchini and squash with 1 teaspoon coarse salt and set aside for 10 minutes. Wring out the water of the vegetables. You’ll be surprised by the amount of liquid that will come out, but this will prevent your fritters from becoming soggy.
Return the zucchini and squash shreds to bowl. Add more salt if you think it needs.
Stir in the scallions, parsley, cilantro, egg and some freshly ground black pepper.
In a small bowl, stir together flour and baking powder, then stir the mixture into the vegetable batter.
In a large heavy skillet heat 2 tablespoons of oil over medium-high heat until shimmering. Drop small bunches of the vegetable mixture onto the skillet only a few at a time so they don’t become crowded and lightly nudge them flatter with the back of your spatula.
Cook them over moderately high heat until the edges underneath are golden, about 3 to 4 minutes. Flip the fritters and fry them on the other side until browned underneath again, about 2 to 3 minutes more. Drain on paper towels then transfer to baking sheet and then into the warm oven until needed.
If using the topping, stir together the sour cream, lemon juice, zest, salt and garlic and adjust the flavors to your taste. Dollop on each fritter before serving and enjoy!
These fritters keep well, in the fridge for the better part of a week, so that you can enjoy them for breakfast the next morning. When you’re ready to use them, simply spread them out on a tray in a 325 degree oven until they’re hot and crisp again.

Oatmeal Chocolate Peanut Butter No-Bake Candy Bars

Ingredients:
1 cup peanut butter
2/3 cup honey
1/2 cup coconut oil (no substitutes, this is what gives its creamy texture and flavor)
2 cups oats (not instant)
1 1/4 cups mini chocolate chips
3/4 cup dried cranberries

Directions:
In a medium sized saucepan, melt together peanut butter, honey and coconut oil.
Remove from heat and add oats, chocolate chips and dried cranberries. Stir until combined and chocolate chips are melted.
Spread into a 9x13 pan. Refrigerate until hardened, about an hour.
Store in refrigerator...

FAT FREE COOL WHIP PUDDING POP'S

- 1 Pkg. sugar free instant pudding
- 1 1/2 c. skim milk
- 2 c. Fat free cool whip

DIRECTIONS
- Dissolve pudding in milk, whip in cool whip. Spoon into 3 oz. Dixie Cups and insert Popsicle stick. Freeze and Enjoy !!

John Wayne Casserole

Ingredients

2 pounds ground beef, cooked and drained
1 (1.25-ounce) packet taco seasoning
4 ounces sour cream
4 ounces mayonnaise
8 ounces Cheddar cheese, shredded and divided
1 yellow onion, sliced
2 cups biscuit mix ( I would find something else for this to many carbs!!!! )
2 tomatoes, sliced
1 green bell pepper, sliced
1 (4-ounce) can sliced jalapeno peppers

Directions

1. Heat oven to 325. Brown ground beef and add taco seasoning and water, according to packet instructions; set aside.

2. In a separate bowl, combine sour cream, mayonnaise, 4 ounces of cheddar cheese, and half of the onions; set aside.

3. Stir biscuit mix and water (directions on box) to form soft dough. Pat dough on the bottom and one-half-inch up the sides of an 9 x 13 in. greased casserole dish.

4. Saute remaining onions and bell peppers until slightly tender.

5. On top of biscuit mix, evenly distribute ingredients in the following order: ground beef, tomato slices, green peppers, onions, jalapeno peppers, sour cream mixture and end with remaining shredded cheese.

Baked Parmesan Fish

Ingredients:

Servings: 4

16 ounces fish fillets
1 egg
2 tablespoons milk
Breading
1/3 cup parmesan cheese, grated
2 tablespoons flour
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon pepper
Directions:

1 Beat egg and milk in a shallow bowl and set aside. In a zipper bag combine breading ingredients.
2 One at a time dip fillets in egg, shake off excess and turn or shake in breading in bag.
3 Bake uncovered on an oiled baking sheet at 350 degrees for about 25 minutes or until fish flakes easily with a fork.
4 Can be served with lemon wedges if desired.

Nutritional Facts
Serving Size: 1 (146 g)
Servings Per Recipe: 4

Calories 192.8
Cholesterol 117.2 mg
Sodium 382.8 mg
Total Carbohydrate 3.9 g
Protein 31.3 g

Baked Chicken Enchiladas

Ingredients:
3 cups chopped cooked chicken(I use rotisserie)
2 cups shredded lite Mexican blend cheese
1/2 cup lite sour cream or plain non-fat yogurt
1 (4.5-ounce) can chopped green chiles, drained
1/3 cup chopped fresh cilantro
8 (8-inch) sprouted grain tortillas
Vegetable cooking spray
1 (8-ounce) container lite sour cream or plain non-fat yogurt
green taco sauce(I use bottled Trader Joe's)
Toppings: diced tomato, chopped avocado, chopped green onions, sliced ripe olives, chopped cilantro

Preparation:
Stir together first 5 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Arrange in a lightly greased 13- x 9-inch baking dish. Coat tortillas with vegetable cooking spray.
Bake at 350° for 35 to 40 minutes or until golden brown.
Stir together sour cream and taco sauce. Spoon over hot enchiladas, and sprinkle with toppings. Serve & enjoy!

Mini Zucchini Pizza

For when you are craving Pizza but want to avoid all those carbs!

Ingredients
1 Zucchini
Shredded Mozzarella
Spray Olive Oil
Shredded Parmesan
Salt and pepper
Dried Oregano
Fresh Basil chopped
Pizza Sauce

Cut zucchini about 1/8 inch thick. Spray each side with olive oil and season with salt and pepper. Broil or grill each side for about 2 minutes. Top with pizza sauce, mozzarella, oregano and basil. (Or add more toppings!) Cook for 2 more minutes, or until cheese is lightly browned. Sprinkle with Parmesan before serving.

Enjoy!

Red Lobster Cheddar Bay Biscuits-Top Secret Version

Ingredients:
2 1/2 cups Bisquick baking mix
4 tablespoons cold butter
1 cup sharp cheddar cheese, grated
3/4 cup cold whole milk
1/4 teaspoon garlic powder
Brush on top
2 tablespoons butter, melted
1/2 teaspoon garlic powder
1/4 teaspoon dried parsley flakes
1 pinch salt

Directions:
1 Preheat oven to 400°F.
2 Combine Bisquick and cold butter. Don't combine too thoroughly. There should be small chunks of butter about the size of peas.
3 Add cheddar, milk and 1/4 tsp garlic.
4 Mix by hand until combined, but don't over mix.
5 Drop 9 equal portions onto greased cookie sheet.
6 Bake for 15-17 minutes or until tops are light brown.
7 Melt 2 tbsp butter in a bowl. Stir in 1/2 tsp garlic powder and parsley flakes.
8 Use a pastry brush to spread garlic butter over tops of biscuits.

Oven Baked Zucchini Chips

Yields: 4 servings | Calories: 99 | Total Fat: 3 g | Saturated Fat: 2 g | Trans Fat: 0 g | Previous Points: 2 | Points Plus: 2 | Cholesterol: 13 | Carbohydrates: 12 g | Sodium: 241 mg | Dietary Fiber: 2 g | Sugars: 2 g | Protein: 6 g |

Ingredients
1 (large) zucchini, cut into 1/8" - 1/4" slices
1/3 cup whole grain breadcrumbs, optional Panko
1/4 cup finely grated parmesan cheese, reduced fat
1/4 teaspoon black pepper
Kosher or sea salt to taste
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper
3 tablespoons low-fat milk

Directions
Preheat oven to 425 degrees.

Combine in a small mixing bowl, breadcrumbs, parmesan cheese, black pepper, salt, garlic powder, and cayenne pepper. Dip zucchini slices into milk and dredge into bread crumbs to coat both sides. Note: It may be necessary to press crumbs onto zucchini slices to ensure the crumbs stick.

Arrange zucchini on a non-stick cookie sheet and lightly mist with a non-stick cooking spray. Or, place zucchini on a wire rack sprayed with non-stick cooking spray.

If using a rack, place rack on a cookie sheet. Bake 15 minutes, turn over and continue baking until golden, approximately 10-15 minutes (being careful not to burn). Allow to cool to room temperature before storing in an airtight container.

NOTE: Zucchini Chips will continue to get crispier while cooling.

NOTE: For gluten free chips, use gluten-free bread crumbs.

Spaghetti Squash Bake

1 spaghetti squash, halved lengthwise and seeds removed
1 tablespoon vegetable oil
1 small onion, chopped
2 cloves garlic, chopped
1 teaspoon dried basil
2 plum tomatoes, chopped
1 cup (8 ounces) 1% cottage cheese
1/2 cup (2 ounces) shredded low-fat mozzarella cheese
1/4 cup chopped parsley
1/4 teaspoon salt
1/4 cup (1 ounce) grated parmesean cheese
3 tablespoons seasoned dry bread crumbs

DIRECTIONS
Preheat the oven to 400°F. Coat a 13" x 9" baking dish and a baking sheet with nonstick spray. Place the squash, cut side down, on the sheet. Bake for 30 minutes, or until tender when pierced with a sharp knife. With a fork, scrape the squash strands into a large bowl.
Meanwhile, warm the oil in a medium skillet set over medium heat. Add the onion, garlic, and basil. Cook for 4 to 5 minutes, or until the onion is soft. Add the tomatoes. Cook for 3 to 4 minutes, or until the mixture is dry.
To the bowl with the squash, add the cottage cheese, mozzarella, parsley, salt, and the onion mixture. Stir to mix. Pour into the prepared baking dish. Sprinkle with the Parmesan and bread crumbs.
Bake for 30 minutes, or until bubbly and heated through.

Recipe Tips
Spaghetti squash can also be cooked in the microwave oven. Pierce the squash in several places with a knife. Place on a microwaveable plate and cover loosely with a piece of plastic wrap. Microwave on high power for 20 minutes, turning twice, or until tender when pierced with a knife. Remove and allow to stand for 5 minutes to cool. Carefully cut the squash in halve lengthwise. Scoop out and discard the seeds and pulp. With a fork, scrape the squash strands into a large bowl.

NUTRITIONAL FACTS PER SERVING
CALORIES 157.7 CAL
FAT 5.4 G
SATURATED FAT 1.8 G
SODIUM 493.8 MG
CARBOHYDRATES 18.1 G
TOTAL SUGARS 7 G
DIETARY FIBER 3.3 G
PROTEIN 10.7 G

Skinny Chicken Wontons

Ingredients:
8 small square wonton wrappers (often stocked near the tofu in the fridge section of the market)
4 oz. cooked skinless lean chicken breast, shredded
2 tbsp. BBQ sauce with about 45 calories per 2-tbsp. serving
3/4 cup dry coleslaw mix
2 tbsp. Newman's Own Lite Low Fat Sesame Ginger dressing (or another sesame ginger dressing with about 35 calories per 2-tbsp. serving)
2 tbsp. chopped cilantro

Directions:
Preheat oven to 400 degrees.

To make the wonton shells, spray the inside and outside walls of a deep square or rectangular baking pan with nonstick spray. Evenly drape wonton wrappers over the pan's walls on a diagonal, making triangle-shaped "shells." (Use two pans, if needed, to keep wontons from overlapping.) Bake for 3 - 4 minutes, until just crispy enough to hold their shape. Remove pan from the oven and set aside to cool.

Combine chicken with BBQ sauce in a bowl and mix well. Set aside.

In a microwave-safe bowl, combine coleslaw mix, dressing, and cilantro. Mix well. Microwave for 45 seconds, until slightly softened. Set aside.

Spray a baking sheet with nonstick spray. One at a time, carefully remove wonton shells from the pan and fill each with a heaping tablespoon of BBQ chicken and a heaping teaspoon of cilantro slaw. Lay filled wontons gently on their sides on the baking sheet.

Spray the upward-facing sides of the wonton shells lightly with nonstick spray (for added crispiness) and bake for about 5 minutes, until warm and crunchy. Let cool slightly and serve!

MAKES 2 SERVINGS

Serving Size: 4 wonton tacos
Calories: 191
Fat: 2g
Sodium: 605mg
Carbs: 25g
Fiber: 1g
Sugars: 7.5g
Protein: 17g

Crock Pot Beer Chicken

A wonderful and easy Chicken Crock Pot Recipe that tastes great and has just 3 Points +. This Slow Cooker Beer Chicken also makes a great Weight Watchers Super Bowl Recipe idea.

Ingredients
2lbs skinless, boneless chicken breasts (I used 8 breasts, 4oz ea)
1 bottle or can of your favorite beer (I used Guinness)
1 tsp salt
1 tsp garlic powder
1 tbsp dried oregano
1/2 tsp black pepper

Instructions
1.Place all ingredients in the crock pot, and cook on high for 4-5 hrs, or low for 6-8 hrs.
2.Feel free to change out the spices and herbs and use whatever you’d like.

Preparation time: 5 minute(s)

Cooking time: 6 hour(s)

Number of servings (yield): 8

Entire recipe makes 8 servings
Serving size is 1 chicken breast
Each serving = 3 Points +

PER SERVING: 143 calories; 3g fat; 1.5g carbohydrates; 23g protein; 0g fiber

Balsamic Chicken with Tomato and Mozzarella Topping

This looks so light and refreshing!

Ingredients

Grilled Balsamic Chicken
1 pkg Good Seasons Italian dressing
1/4 c. olive oil
1/2 c. balsamic vinegar
Marinate for at least an hour then grill over medium heat.

Tomato and Mozzarella Topping:
6 large tomatoes, diced
7 sprigs of basil, finely chopped
8 sticks of mozzarella string cheese, cut into rounds
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
¼ cup olive oil
1 tsp. minced garlic
salt and pepper to taste
Mix together and marinade for at least an hour before serving.

Instructions:
Serve hot chicken over a bed of arugula then top with chilled tomato and mozzarella mix.

MARYLAND CRAB CAKES

INGREDIENTS:
1 large egg
2½ tablespoons mayonnaise (I like Hellman’s Real)
1½ teaspoons Dijon mustard (I like Maille brand)
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
¼ teaspoon salt
¼ cup finely diced celery (you’ll need one stalk)
2 tablespoons finely chopped fresh parsley
1 pound lump crab meat*
½ cup panko (I like the Whole Foods 365 brand for this recipe)
Canola oil

DIRECTIONS:
1. Line a baking sheet with aluminum foil.

2. Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about ½ cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.

3. Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon.

Sliced Baked Potatoes

Ingredients
Potatoes, slices
Cheese
Bacon
Butter
Green onion
Directions

Spread the butter on both sides of the piecies of potato and bake for 30-40 minutes at 400 degrees (200C). Cookie sheet must be ungreased. When slices become brown, add bacon, cheese and green onion and continue baking. When cheese melts, it’s ready

Zucchini Oven Fries

Ingredients
Several zucchini
1 egg white
Salt
Dry bread crumbs
Parmesan or Grana Padano cheese

Instructions
Separate the egg and discard the yolk. (You may use the whole egg if you prefer.) Place the egg white in a pie plate or shallow bowl; add a pinch of salt and beat lightly with a fork. Set aside.
In another shallow bowl or pie plate, place some dry bread crumbs, and about half as much Parmesan cheese. Unless you're feeding an army, you won't need a lot. I generally start with 1/2 cup of bread crumbs and a 1/4 cup of Parmesan. You can add a shake of salt and dry herbs such as basil or oregano if you like. Set this mixture aside as well.
Cut the zucchini into similar-size pieces or wedges. The coating doesn't adhere as well to the smooth skin as it does to the more porous zucchini itself so I usually trim off a bit of the skin on each side before slicing. If you're short on time”or don't really care about how much coating adheres, you can skip trimming the skin.
Dip each slice or wedge first into the egg white and then into the crumbs. Lay the pieces on a greased or parchment-lined baking sheet. Place the pan in a preheated 400° F (200° C) oven for about 15-20 minutes. Use a spatula to turn them over halfway through the baking time. Depending on your oven, you may also need to switch the baking pans halfway through the baking time: move the one on the top shelf to the bottom and vice versa.
We enjoy them "as is" with perhaps a bit more salt. You can also dip them in a marinara sauce. With such a high water content in the zucchini, they will get limp after setting so don't try to prepare them ahead.

Asparagus Grilled Cheese Sandwich

Ingredients:
6-8 stalk asparagus (trimmed and cleaned)
1 tablespoon olive oil
salt and pepper to taste
1 slice of your favorite Sargento's 40 calorie cheese
2 slices of Sara Lee 45 calorie bread bread
Parkay zero calorie butter

Directions:
1. Toss the asparagus in the oil, salt and pepper.
2. Arrange the asparagus in a single layer on a baking sheet.
3. Roast in a preheated 400 degree oven until tender.
4. Assemble sandwich and grill until the cheese has melted and the bread is golden brown on both sides, about 2-4 minutes per side.

Cajun Chicken Stuffed With Pepper Jack Cheese & Spinach

1 lb chicken breast, boneless and skinless
4 ounces monterey jack pepper cheese, shredded (you can use up to 6 oz)
1 cup frozen spinach, thawed and drained (you can also use fresh cooked spinach)
2 tablespoons vegetable oil
2 tablespoons cajun seasoning ( I use 1/8 tsp)
1 tablespoon breadcrumbs
sea salt, to taste
fresh ground black pepper, to taste

Preheat oven to 350 degrees.

Flatten the chicken to 1/4-inch thickness.

In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper.

Combine the Cajun seasoning and breadcrumbs together in a small bowl.

Spoon about 1/4 c of the spinach mixture onto each chicken breast. Roll each chicken breast tightly and fasten with toothpicks.

Brush each chicken breast with the vegetable oil. Sprinkle the Cajun seasoning mixture evenly over all. Sprinkle any remaining spinach and cheese on top of chicken (optional).

Place the chicken seam-side down onto a tin foil-lined baking sheet (for easy cleanup). Bake for 35 to 40 minutes, or until chicken is cooked through.

Remove the toothpicks before serving!

Serving Size: 1 (341 g)
Servings Per Recipe: 4
Amount Per Serving

Calories 386.6
Calories from Fat 236
Total Fat 26.3 g
Saturated Fat 9.3 g
Cholesterol 97.9 mg
Sodium 278.5 mg
Total Carbohydrate 4.3 g
Dietary Fiber 1.2 g
Sugars 0.6 g
Protein 32.5 g

Pecan Pie Cobbler

1 Box refrigerated pie crusts, softened as directed on box
2 1/2 cups light corn syrup
2 1/2 cups packed brown sugar
1/2 cup butter, melted
4 1/2 teaspoons vanilla
6 eggs, slightly beaten
2 cups coarsely chopped pecans
Butter-flavor cooking spray
2 cups pecan halves
Vanilla ice cream, if desired

1. Heat oven to 425°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust in dish; trim edges to fit.
2. In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust-lined dish. Remove second pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray.
3. Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°F. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream.

Banana Bread with Honey and Applesauce

Ingredients
2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar free applesauce
3/4 cup honey
2 eggs, beaten
3 mashed overripe bananas
You will need a 9×5 inch loaf pan.


Directions
Mix well applesauce, eggs, honey and mashed banana in blender. In a large bowl combine baking soda, salt and flour. Mix banana mixture and flour mixture. Grease loaf pan and pour batter into it. Bake for 60-65 minutes at 175 degrees. check with toothpick, if it comes out clean from center, the bread is ready. Cool bread into the pan 10 minutes.

Cauliflower Buffalo Bites

Ingredients
1 head of cauliflower, washed and broken up into small florets
1 tsp. extra virgin olive oil
1 tsp. garlic powder
1 tsp. paprika
1 tsp. chili powder
½ tsp. kosher salt
2 tbsp. of your favorite hot wing sauce

Directions
Pre heat oven to 425

Toss cauliflower with olive oil and distribute evenly.

Combine garlic powder, paprika, chili powder, and salt in a small bowl. Toss spice mixture over cauliflower and mix well, making sure all the cauliflower is coated in the spices.

Spread cauliflower out on a rimmed baking sheet a roast for 20 minutes.

Toss with wing sauce and serve with your favorite blue cheese dressing for dipping. Enjoy!

Makes about 2 cups.

Nutritional Information per serving = 1/2 cup serving:
Calories: 69; Total Fat: 3g; Saturated Fat: 0.5g; Cholesterol: 0mg; Carbohydrate: 8.1g; Dietary Fiber: 3.1g; Sugars: 3.1g; Protein: 3.2g

KING RANCH BEEF CASSEROLE

Yield: 5-6 servings

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

INGREDIENTS:
2 lbs. lean ground beef
1 medium onion, diced
1 cup bell pepper, diced
dash of salt
1 10 3/4 oz. can cream of mushroom
1 10 3/4 oz. can cream of chicken
1 10 oz. can mild rotel tomatoes, drained
1/4 tsp garlic powder
1/2 tsp chili powder
2 1/2 cups cheddar cheese, grated
10 corn tortillas

DIRECTIONS:
Preheat oven to 350 degrees.

Heat a skillet over medium heat and add the beef and onions. When meat has almost cooked all the way add the bell pepper and sprinkle with a dash of salt. When the meat is brown and thoroughly cooked drain the grease from the pan.

Heat a medium size sauce pan over low/medium heat. Add the cream of mushroom, cream of chicken, rotel tomatoes, garlic powder and chili powder. Stir and cook until the mixture is warm and then turn off the heat.

Tear each tortilla into pieces and dip each piece into the sauce mixture. (Does not have to be well coated in the mixture or you will use it all up and won't have enough for the dish) Place the tortillas down in a large casserole dish. Then top with half of the meat mixture and then half of the sauce. Sprinkle 2 cups of the cheese over the sauce and then repeat the layers finishing with the rest of the cheese.

Cook for 40 minutes

Baked Crab Rangoon

1/8 tsp garlic salt
1/8 tsp Worcestershire sauce
1 small green onion
4 oz imitation crab
3 oz cream cheese
14 wonton wrappers

Cut up the crab and mix it in with garlic salt, worcestershire sauce, green onion and cream cheese (i would microwave the cream cheese for about 40 seconds to soften)
Spoon into wontons.
Bake at 425°F for 8-10 minutes or until golden brown.

TACO MEAT LOAF

(An Ameri-Tex-Mex Fusion)
1 pound of LEAN ground beef (less than 10% fat)
½ cup of finely crushed corn chips
1 beaten egg
3 teaspoons chili powder
1 teaspoon cumin
½ cup of (your favorite) thick and chunky salsa
½ teaspoon black pepper
½ cup of Mexican blend shredded cheese

TOPPING
1 cup of refried beans
¼ cup of your favorite salsa
1 cup of Mexican blend shredded cheese

In a bowl, mix the ground beef, corn chips, egg, chili powder, cumin, salsa, black pepper and ½ cup of shredded cheese. Mix thoroughly and form into an oval on the baking sheet (not in a loaf pan).
In a small bowl, mix the refried beans with ¼ cup of salsa and frost the top of the uncooked meatloaf with it. Bake at 375° for 45 minutes. The last few minutes of baking time, sprinkle the top of the meatloaf with one cup of shredded cheese and return to oven.

To serve, gently slide a thin spatula under the meatloaf to loosen it from the baking pan and lift it (all in one piece) to a nice serving dish.

NOTE: I do not add salt to this recipe because there is plenty of salt in the other ingredients.

NOTE: By baking this on a sheet pan (rather than a loaf pan) the grease will run out onto the pan and not "soak" your meatloaf.You shouldn't have much "grease" if you use 90% lean ground beef.

3 INGREDIENT CHICKEN

1) CHICKEN
2) PACKET DRY ITALIAN SEASONING MIX
3) 1/2 CUP BROWN SUGAR

MIX THE ITALIAN SEASONING PACKET AND THE BROWN SUGAR.......COAT CHICKEN ON ALL SIDES.....LINE PAN IN FOIL BECAUSE THE DRESSING/SUGAR WILL CARAMELIZE.....BAKE AT 350 DEGREES UNTIL IT'S GOLDEN BROWN...25 MINUTES ON EACH SIDE.....

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CRUSTY PARMESAN- HERB ZUCCHINI BITES

Ingredients
4 medium, fresh zucchini, sliced in half
1/2 cup fresh Parmesan cheese, grated
1-2 tablespoons fresh rosemary & thyme, minced
smidge of olive oil
salt & pepper to taste

Directions
Pre-heat oven to 350F, lightly brush both sizes of the zucchini with olive oil and place on a foil-lined baking sheet. Mix cheese and herbs together in a small bowl and sprinkle over the zucchini along with salt and pepper to taste. Bake for 15 minutes and place under the broiler for the last 3-5 minutes until cheese is crispy and browned.

ULTRA CLEAN MEATBALLS

INGREDIENTS (makes about 20 huge meatballs):

2.5 lbs ground chicken BREAST
3 egg whites
1 cup dried quick oats
2 medium green bell peppers
1 purple onion
2 TBS paprika
1 TBS chopped garlic
1 TBS dried basil
1 TBS oregano
1-2TBS of fish sauce or you can add flavor with a pinch or two of salt

(You can basically season it however you want spice wise)

DIRECTIONS:
Mix all of the ingredients together in a big ole bowl
Spray a muffin tin (or regular pan) with PAM
Mush into balls
Cook at 375F for about 35 min

Each ball is under 90 cals and has over 14 g of protein!!!! You should have 2 balls per meal along with your veggies.

Zucchini Boats

4 med. Zucchini
1 lb ground beef
1 medium onion, chopped
½ cup chopped sweet peppers
½ cup celery diced
1 clove garlic, minced
1 egg, slightly beaten
½ cup fine Italian bread crumbs
1 tsp. Worcestershire sauce
¼ tsp thyme
Pepper to taste
A cup or so Tomato or spaghetti sauce
¼ cup Mozzarella cheese per boat

Cut squash in half lengthwise. With small melon baller, start about 1/2 inch from end and scoop out middle of squash, making sure not to take out too much.

Brown meat, onion and garlic in skillet pan in Tbsp olive oil until no longer pink. Drain browned meat; add celery, sweet peppers, bread crumbs, egg, basil, oregano, pepper, Worcestershire and tomato or spaghetti sauce. Fill up boats with meat mixture and arrange in baking dish. Top with Cheese. Bake at 325 F. degrees for 50 to 60 minutes, or until squash is tender. Makes 8 boats.

Variation: Use ½ lb ground pork sausage and ½ lb ground round….or 1 lb ground turkey in place of 1 lb ground round. Use ½ cup stale bread soaked in milk and drained or crushed saltine crackers instead of cracker crumbs.

Bruschetta Chicken

Protein: 55 Grams

Ingredients
1/2 cup flour
2 eggs, beaten
4 boneless, skinless chicken breasts
1/4 cup grated parmesan cheese
1/4 cup crushed garlic croutons (or your own bread crumbs)
1 tablespoon butter, melted
2 large tomatoes
3 tablespoons minced fresh basil
2 garlic cloves, minced (appox. 1 teaspoon)
1 tablespoon olive oil
salt & pepper to taste

Directions
Preheat oven to 375 degrees. Grease 9x13 baking dish. Place flour & beaten eggs in separate shallow bowls. Dip chicken into flour, then into eggs. Place into baking dish. Combine parmesan cheese, crushed croutons, & melted butter then sprinkle on chicken. Loosely cover with foil. Bake for 30-40 minutes, or until top is browned and chicken is cooked through. Chop tomatoes and combine with last ingredients. Spoon mixture over chicken, and return to oven for 5-7 minutes or until tomato mixture is heated through.

*note: bruschetta (tomatoes, garlic, basil, olive oil) can also be made in blender.

Details
Cooking Time: 50 Minutes
Recipes Makes: 4 Servings
Calories: 494
Carbs: 18 Grams
Fat: 22 Grams
Protein: 55 Grams

Southwest Veggie Nachos

INGREDIENTS
    Vegetable oil cooking spray
    6 oz baked tortilla chips
    1 can (15 oz) low-sodium black beans, rinsed and drained
    1 green bell pepper, diced
    1/2 cup frozen corn, thawed
    1/4 teaspoon ground cumin
    1/4 cup sliced black olives
    3 tablespoons pickled jalapeño slices
    1 1/2 cups reduced-fat shredded Mexican blend cheese
    4 large plum tomatoes (about 12 oz), chopped
    1/2 cup chopped red onion
    1/4 cup cilantro, chopped
    1 teaspoon fresh lime juice
    1/2 avocado, diced


PREPARATION
Heat oven to 425°. Coat a baking sheet with cooking spray; spread chips evenly on sheet. In a bowl, combine beans, pepper, corn and cumin; spoon over chips. Top with olives, jalapeños and cheese; bake until cheese melts, 5 to 6 minutes. In same bowl, combine tomato, onion, cilantro and juice; gently mix in avocado. Serve nachos topped with salsa.

Serves 6

The skinny
315 calories per serving, 10 g fat (3 g saturated), 41 g carbs, 10 g fiber, 15 g protein

Skinny Pizza

Makes two 10-inch pizzas

INGREDIENTS

    1 packet (1/4 oz) active dry yeast
    3 cups spelt flour, divided, plus more for dusting
    1 teaspoon sugar
    2 teaspoons kosher salt
    1 tablespoon plus 1 tsp olive oil, divided
    1/2 cup tomato sauce, divided
    1/2 cup chopped broccoli, divided
    1/2 cup sliced red bell pepper, divided
    1/2 cup sliced red onion, divided
    2 cups fresh grated mozzarella, divided


PREPARATION
Fill a bowl with hot water; let sit 2 minutes. Discard water. Combine yeast, 1 tbsp flour, sugar and 1/4 cup warm water; let stand until bubbly, 5 minutes. In another bowl, mix 2 1/2 cups flour and salt; make a well in center. Stir in yeast mixture, 1 tbsp oil and 3/4 cup hot water until dough is sticky and starts to come away from bowl sides. Coat hands with flour. On a lightly floured surface, knead dough until elastic, 8 minutes; form into a ball. In another bowl, add remaining 1 tsp oil; roll dough in oil to coat. Seal bowl with plastic wrap; set in a warm place until dough doubles in size, 1 to 1 1/2 hours.

Place dough on a floured surface; cut in half. With a lightly floured rolling pin, roll each piece into a 10-inch circle. Pinch edges to form a crust. Heat oven to 500°. Place a pizza stone on bottom rack (or use an inverted baking sheet, not heated). Set each crust on a sheet of parchment paper. Top each with 1/4 cup tomato sauce, 1/4 cup of each veggie and 1 cup mozzarella. Cook pies one at a time on stone until cheese melts and crust is golden, 3 to 5 minutes. Cut each into 6 slices.

The skinny

347 calories per 2 slices, 13 g fat (5 g saturated), 43 g carbs, 7 g fiber, 16 g protein

MAN-PLEASING CHICKEN

- 1 package of skinless chicken breast
- 1/2 c. Dijon mustard
- 1/4 c. Maple syrup (I would use sugar free and sweeten it with Stevia)
- 1 Tbsp. rice wine vinegar
- Fresh rosemary
- Salt and pepper

DIRECTIONS:
To make this chicken, which you should absolutely do immediately, preheat your oven to 450ºF. Then, mix together 1/2 cup of Dijon mustard, 1/4 cup of maple syrup, and 1 tablespoon of rice/rice wine vinegar.

Put a 1.5 pound package of chicken breasts into a foil-lined, oven-proof baking dish. Six chicken breast came in my package, which made enough to serve 3 people. Then, salt and pepper the breasts . Pour your maple mustard mixture over them, turning the breasts in the mixture so they are fully coated.

Put the chicken into the oven, and let them bake for 40 minutes or until a meat thermometer reads 165ºF. Baste the tops of the chicken with more sauce half way through. I find that a meat thermometer is essential in cooking because it allows me to check for doneness without cutting into the meat and losing its precious juices. Let the chicken rest for 5 minutes before serving. Plate the chicken, making sure to spoon some extra sauce over the top. Sprinkle over some fresh rosemary. If there is ever a time to use fresh herbs, THIS IS IT! The flavors are just so good together. Enjoy the savory goodness of this, Enjoy !!