Chicken with Rosemary Sauce

Prep time:  4 minutes  Cook time 11

Ingredients:

4 (6 oz) skinless, boneless chicken breasts
1 tsp olive oil
1/4 tsp salt
1/8 tsp pepper
1/2 cup green onions, chopped
3/4 cup chicken broth, divided
1 tsp minced fresh rosemary (in the salad section)
1/2 cup half and half

1.  Place chicken between 2 sheets of heavy-duty plastic wrap and pound to 1/2 inch thickness using a meat mallet or rolling pin

2.  Heat oil in a large nonstick skillet over medium-high heat.  Sprinkle chicken with salt and pepper  Add chicken to pan; cook 3 minutes on each side.

3.  Add green onions, 1/4 cup chicken broth, and rosemary and cook    30 seconds.  Stir in rest of broth and cook 2 minutes.  Add half-and-half; cook 2 minutes

Serve with asparagus or fried brussel spouts and rice or hashbrowns.

***The day after I made this, I reheated the chicken along with the leftover brother.  I chopped it and served it over a leafy green salad (Kale medley) using the broth as dressing.  YUMMY!

Frozen Individual Cheesecakes (serves 12)

 

(credit to Gina Alpers:  Women's conference 2015)

1 cup whipping cream
8 oz cream cheese
1 cup powdered sugar
1 pkg (1/2 box) of graham crackers
1/4 cup butter
1/2 tsp vanilla

Whip the whipping cream and set aside. In larger bowl, beat cream cheese with powdered sugar until fluffy. Add vanilla. Fold in whipped cream.

Fill muffin tin with cupcake wrappers. Pour filling into wrappers (about 3/4 full). Crush graham crackers. Melt butter and stir in graham cracker crumbs. Sprinkle on top of cheesecakes and press to make a crust. Freeze.

When serving, turn upside down onto dessert plate, remove wrappers, and top with raspberry sauce. Cheesecakes take about 45 mins to thaw completely.

Raspberry sauce:

1 pkg frozen raspberries
1/2 cup water
1 cup sugar
1 lemon
1 tsp corn starch

In medium saucepan, combine water, sugar, corn starch, zest of lemon, and juice of lemon. Add bag of raspberries. Heat over medium heat stirring until mixture comes to a boil. Boil gently for several minutes until sauce thickens. Chill.

 

Breakfast Quiche Cups

 

12 servings

(from Janice Pruess)

12 slices deli ham

8 eggs- beaten

3/4 C shredded cheddar cheese, sharp

1/4 parmesan cheese

1/4 c cottage cheese

5 oz. frozen spinach; thawed and drained

1/4 c chopped green onion

1/4 tsp. salt

1/8 tsp. pepper

1/2 tsp. tobassco sauce

 Spray muffin tin with PAM.  Line cup with the ham.  (If the ham is really big, trim edges off so they won't burn).  Mix all ingredients together and fill ham cups.  Bake 15-20 minutes @350° or until puffed.