Chicken Ricotta

Serving: 4

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

2 whole boneless skinless chicken breasts

1 medium onion, sliced

2 peppercorns

2 cans green chili, drained and rinsed

1 1/2 cup part skim ricotta cheese

1 1/2 cup Monterey Jack cheese

1 15-ounce can tomato sauce

Salt and pepper to taste

1. Combine chicken, onion, peppercorns in med. skillet with water to cover. Simmer over med. heat till chicken is just cooked (8-10 min.)

2. Preheat oven to 375°F, butter bottom of 8×8″ baking dish.

3. Arrange 1/2 the chiles, 1/2 the Ricotta, 1/2 the Jack to cover in layers. Place chicken mix over that, then salt and pepper. Spread remaining Ricotta over chicken, then remaining Jack. Top with chilies, pour tomato sauce over top.

4. Bake about 20 minutes till heated through. Cut into fourths and serve.

Based on individual serving.

Calories: 700, Total Fat: 34 g, Carbohydrates: 36 g, Protein: 52 g

Quick Pasta with Vegetables and Garlic Sauce

Serving: 4

Prep Time: 30 minutes

Cook Time: 110 minutes

Total Time: 125 minutes

1 lb pasta shells

4 tbsps olive oil

1/2 cup finely chopped onion

4 minced cloves garlic

1 1/2 cups fresh broccoli florets

1 grated carrot

1/2 cup chopped red bell pepper

Salt and pepper

1/2 cup half-and-half or cream

1/4 tsp nutmeg

4 tbsps chopped fresh parsley

Grated Parmesan cheese (optional)  Purchase a block of Parmesan cheese and grate it.  It is wonderful!

1. Cook pasta shells according to package directions. Drain well and set aside.

2. Heat olive oil in a large skillet over medium heat.

3. Add onion and garlic to skillet and cook for about 2 to 3 minutes. Add broccoli, then carrot, red pepper and salt and pepper to taste. Stir and cook over low heat until vegetables are tender, about 5 minutes.

4. Add half-and-half, nutmeg and parsley. Raise heat to medium and heat until almost boiling, but do not boil.

5. Add to pasta and mix well. Sprinkle with grated Parmesan cheese if desired.

Based on individual serving.

Calories: 560, Total Fat: 34 g, Carbohydrates: 55 g, Protein: 10 g

 Add to this wonderful meal a toss salad to complete your meal.

Easy Chocolate Lover’s Cheesepie

Prep Time: 15 min.

• 3 packages (8 oz. each) cream cheese, softened
• 3/4 cup sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 2 cups (12-oz. pkg.) HERSHEY’S MINI CHIPS Semi-Sweet Chocolate, divided
• 1 extra serving-size packaged graham cracker crumb crust (9 oz.)
• 2 tablespoons whipping cream

1. Heat oven to 450°F.
2. In large bowl, beat cream cheese and sugar with electric mixer until well blended.
3. Add eggs and vanilla; beat well. Stir in 1-2/3 cups small chocolate chips; pour into crust.
4. Bake 10 minutes. Without opening oven door, reduce temperature to 250°F; continue baking 30 minutes or just until set. Remove from oven to wire rack. Cool completely.
5. Cover; refrigerate until thoroughly chilled.
6. In small microwave-safe bowl, place remaining 1/3 cup chips and whipping cream. Microwave at HIGH (100%) 20 to 30 seconds or just until chips are melted and mixture is smooth when stirred.
7. Cool slightly; spread over top of cheesepie.
8. Refrigerate 15 minutes or until topping is set.
9. Cover; refrigerate leftover cheesepie.
10. Makes 10 servings.

This meal was completed in 25 minutes.  My husband raved about how good it was.  Give it a try.

 Chicken Scampi

1 tablespoon olive oil

1/4 cup butter

2 lbs boneless skinless chicken breasts, cut into 1 inch pieces

6 garlic cloves, chopped

2 scallions, thinly sliced

1 tablespoon chopped fresh parsley

1/2 teaspoon oregano

1/2 teaspoon salt

1/2 teaspoon black pepper

In a large skillet, heat the oil and melt butter over medium heat. Add chicken and saute for 3 to 4 minutes, until brown.

Add remaining ingredients and saute 2 to 3 minutes.  Recipe by:  Mr. Food

Cauliflower Potatoes

1 bag of frozen cauliflower in a steaming bag

4 tablespoons of Dixie Carb Counters Instant Mashers (I ordered these from http://www.netrition.com)

2 tablespoons of butter

Heavy cream to taste

Salt and Pepper to taste

Top with Fresh Chives

Steam cauliflower until very tender, set aside. In mixing bowl, add Instant Mashers, butter, and cream. Microwave for 1 minute or until butter is melted. Stir well. Add cauliflower and mash with a potato masher until desired consistency.

Serve Chicken Scampi over Cauliflower Potatoes. Top with fresh chives.

To complete your meal add your favorite toss salad and your dinner is complete.

To be honest, I have heard about doing cauliflower like this for months.  I just couldn’t bring myself to try it, because it really didn’t sound good to me.  January 2, 2008, I started back on my low carb diet.  I needed something to serve my Chicken Scampi with and thought about trying the cauliflower potatoes since pasta and rice are not on the diet plan at this time.  I’m so surprised they tasted really good!  No, they don’t taste like mashed potatoes, however, it will be served again at my table.  I encourage you to try it.

Blessings,

Thank you Free Press Release.Com for taking action and removing the pornographic ads from our Baby Boomer Diva’s press release. The ads were actually by ETOLOGY.COM, and NOT Google. This has restored my faith in Google!

Thank you Beverly Mahone, founder of the Baby Boomer Web of Fame, for notifying us and taking action to save our reputable names.  I’m honored to be apart of this group.