Savory Garlic Chicken

Ingredients

4 Boneless Skinless Chicken Breast 1 Packet Lipton Savory Herb & Garlic Dry Soup Mix 1/3 Cup Water 1 TBSP Olive Oil or Vegetable Oil 1 Tomato, coarsely chopped 1 Cup Mozzarella Cheese 1 TBSP Shredded Parmesan Cheese

Directions
Preheat oven to 400 degrees.
Put chicken in 9x13 pan.
Chop tomatoes and put on chicken.
Mix water, oil, and soup mix. Pour over chicken and tomatoes.
Bake for 25 minutes. Put cheese on chicken and bake another 5 minutes or until chicken is cooked and cheese is melted.

Number of Servings: 4

Oatmeal Cookies

Ingredients

1/3 cup butter 1/3 cup lightly packed brown sugar 1/4 cup warm water 1 cup flour, divided (set 1/4 cup aside) 1 cup quick rolled oats 1 tsp cinnamon 1/2 tsp baking soda 1 tsp vanilla

Directions

Cream butter and sugar together, beat in water and vanilla.
Set aside 1/4 cup flour for rolling.
Mix together remaining dry ingredients (except flour) in separate bowl, and then stir into the creamed mixture.
Add remaining flour gradually to dough until it is stiff enough to roll.
Divide dough into three lumps, about same size.
Roll each out 1/8th inch thick and cut into equal pieces or use cookie cutter.
Place on lightly greased cookie sheet.
Bake at 350*F for approx. 10 minutes or until golden.

Chicken Marsala

Ingredients

1/8 teaspoon black pepper 1/4 teaspoon salt 1/4 cup flour 4 chicken breasts, boned, skinless (5 oz.) 1 tablespoon olive oil 1/2 cup tomato juice 1/2 cup chicken stock, skim fat from top 1/2 lemon fresh lemon juice 1/2 cup sliced mushrooms 1 tablespoon fresh parsley, chopped

Directions

1. Mix together pepper, salt, and flour. Coat chicken with seasoned flour.
2. In a heavy-bottomed skillet, heat oil. Place chicken breasts in skillet and brown on both sides. Then remove chicken from skillet and set aside.
3. To the skillet, add tomato juice and stir until heated. Add juice, stock, and mushrooms. Stir to toss, reduce heat, and cook for about 10 minutes until the sauce is partially reduced.
4. Return browned chicken breasts to skillet. Spoon sauce over the chicken.
5. Cover and cook for about 5-10 minutes or until chicken is done.
6. Serve sauce over chicken. Garnish with chopped parsley.
Yield: 4 servings--Serving Size: 1 chicken breast with 1/3 cup sauce

Fantastic Flank Steak

Marinade:

1 1/2 tablespooons Dijon mustard
3 1/2 tablespoons red wine vinegar
1/2 teaspoon crumbled dry oregano
Salt and pepper, to taste
1/4 cup extra virgin olive oil
1 large clove of garlic, peeled and smashed


1 flank steak, about 1 1/4 to 1 1/2 pounds

1. Prepare the marinade: In a large bowl, whisk together the mustard, vinegar, oregano, salt and pepper. Slowly drizzle in the olive oil, whisking constantly until thickened; add the garlic.

2. Add the flank steak to the marinade and turn it to coat well. Cover and marinate in the refrigerator for 8 hours, turning the steak once or twice. Remove from the marinade and pat dry.

3. Broil or grill the steak over high heat, 3 inches from heat source, 4 minutes per side for medium rare meat. Remove to a cutting board and let rest 10 minutes before slicing. Slice the steak thinly on the diagonal and arrange on a platter.

Minestrone Soup

Ingredients

1/4 cup olive oil 1 clove garlic, minced or 1/8 tsp garlic powder 1-1/3 cup coarsely chopped onion 1-1/2 cup coarsely chopped celery and leaves 1 can (6 oz.) tomato paste 1 tablespoon chopped fresh parsley 1 cup sliced carrots, fresh or frozen 4-3/4 cup shredded cabbage 1 can (1 lb.) tomatoes, cut up 1 cup canned red kidney beans, drained and rinsed 1-1/2 cup frozen peas 1-1/2 cup fresh green beans dash hot sauce 11 cups water 2 cups uncooked, broken whole wheat spaghetti

Directions

1. Heat oil in a 4-quart saucepan.

2. Add garlic, onion, and celery and saut� about 5 minutes.

3. Add all remaining ingredients except spaghetti, and stir until ingredients are well mixed.

4. Bring to a boil. Reduce heat, cover, and simmer about 45 minutes or until vegetables are tender.

5. Add uncooked spaghetti and simmer 2-3 minutes only.

Yield: 16 servings--Serving Size: 1 cup

Zucchini Parmesan

Ingredients

Zucchini, 1 cup, sliced Parmesan Cheese, grated, 1 tbsp I Can't Believe It's Not Butter, Original Buttery Spray, 10 sprays Non-stick cooking spray

Directions

Line a cookie sheet with aluminum foil, then coat with some non-stick cooking spray. Place the zucchini slices out on the pan, then spritz with them with the butter spray. Sprinkle on the parmesan cheese and then pop it in the oven. Broil for a few minutes - until the cheese starts to brown. Enjoy it while it's warm!
Make a larger batch for a delicious and healthy side dish for any meal! Your family will love it!

Cinnamon Apples

Ingredients

4 baking apples 1/2 cup brown sugar, packed 4 teaspoons margarine 1/2 teaspoon cinnamon

Directions

1. Remove core from apples and place upright in baking dish, placing two tablespoons brown sugar, 1-teaspoon margarine and 1/8-teaspoon cinnamon in the center of each apple. Pour water into baking dish to 1/4 inch depth.

2. Bake at 375� F for 30-40 minutes, or until tender.