August 26th, 2014

Tuesday

Buttery Baked Chicken

Ingredients:

• 4 boneless skinless chicken breasts
• 1 can evaporated milk
• 1/2 C. flour
• 1 1/2 tsp. salt
• 1/8 tsp. pepper
• 1/2 C. butter
• 1 can Cream of Chicken soup
• 1/4 C. water

Instructions

1. Dip each chicken piece in a bowl filled with about 1/8 of your evaporated milk. Coat well and then roll it in the flour seasoned with salt and pepper.
2. Melt butter in 9x13 pan and cook the chicken in the melted butter for 1 hour at 350.
3. Mix together water, can of soup, and the rest of your evaporated milk.
4. After chicken has been baking for 1 hour, turn chicken and pour soup mixture on top. Bake for 30 more minutes until golden brown. Serve as is. Creamy and Delish!!

Zucchini Bake

Ingredients:

• 2 medium-sized zucchini, cut in slices or half-moon slices
• 2 medium-sized yellow squash, cut in slices or half-moon slices
• 2-4 T chopped fresh basil (or even less, depending on how much you like the flavor of basil)
• 2 T thinly sliced green onion
• 1/2 tsp. dried thyme
• 3/4 tsp. garlic powder
• 1/2 cup + 1/2 cup low-fat white cheese (I used Pizza Cheese, which is a low-fat blend of Mozzarella, Provolone, Romano, and Parmesan)
• 1/2 cup coarsely grated Parmesan (I would use a little less if you only have the very finely grated Parmesan from a can)
• salt and fresh ground black pepper to taste

Instructions:

Preheat oven to 350F/180C.  Spray an 8" x 8" baking dish with olive oil or non-stick spray.  Wash the squash and cut in slices or half-moon slices.  Wash basil, spin dry or dry with paper towels and finely chop.  Slice green onions.

Combine the sliced squash, chopped basil, sliced green onions, dried thyme, garlic powder, and both kinds of cheese and stir together until the veggies are coated with cheese and the herbs are well-distributed.  Season with salt and fresh ground black pepper.  Put the mixture in the baking dish and bake uncovered for about 25-30 minutes.

When the zucchini is nearly cooked through, take the casserole dish out of the oven and sprinkle over the remaining 1/2 cup of grated cheese.  Put the dish back in the oven and bake 10-15 minutes longer, or until the cheese is melted and nicely browned and zucchini is fully cooked.  Serve hot.

Healthy Peach Frozen Yogurt

Ingredients:

• 1 (16-oz.) bag Frozen Peaches or 4 cups fresh peaches, frozen solid
• 3 Tablespoons agave nectar or honey
• 1/2 cup Plain Yogurt 
•  1 Tablespoon Fresh Lemon Juice

Directions:

Add the frozen peaches, agave nectar (or honey), yogurt and lemon juice to the bowl of a food processor. Process until creamy, about 5 minutes.
Serve the frozen yogurt immediately or transfer it to an airtight container and store it in the freezer for up to 1 month.