JUICE BAKED CHICKEN BREASTS

1/4 c. fine dry breadcrumbs 1/4 c. grated Parmesan cheese 1 tbsp. parsley flakes 1/4 tsp. paprika 4 chicken breasts, skinned and boned (pound with mallet to 1/4 inch thick) Vegetable cooking spray 2 tbsp. reduced calorie butter 1/3 c. grape juice (red or white - we prefer red) Combine first 4 ingredients and mix well. Salt and pepper both sides of chicken breasts and dredge in breadcrumb mix. Spray pan with vegetable cooking spray. Arrange chicken in pan. Dot chicken with butter. Cover and bake at 350 degrees for 30 minutes. After 30 minutes, pour juice over chicken, recover and bake another 15 minutes. Uncover and bake last 15 minutes. Chicken may not need a full hour to cook completely. Serves 4.

Pumpkin Bread

(Like better than Harvest Loaf)

2/3 c shortening
2 2/3 c sugar
4 eggs
1 lb pumpkin
2/3 c water
1 t clove
3 1/3 c flour
2 t soda
1 1/2 t salt
1 t cinnamon
1 1/2 t powder
choco chips

70 minutes @ 350*

Hot Spice Punch

Ingredients:

5 qt water
3 C sugar
1 teaspoon ground cloves
2-3 cinnamon sticks

1 (46 oz) can pineapple juice
1 (6 oz) can frozen oj concentrate (undiluted)
1 (7.5 oz) can frozen lemon juice (or 1 C fresh lemon juice)

Boil first 4 ingredients for 10 minutes. Add remaining ingredients and simmer for 30 minutes. Serve.

You can let this sit on your stove warming all day and your house will smell like the holidays!

Kate's Chocolate Chip Cookies

Kat'e Chocolate Chip Cookies

2 1/4 C flour

1 t baking soda

1 t salt

1 C butter, softened

3/4 C sugar

3/4 C Br Sugar

1 t vanilla extract

2 eggs

2 C chocolate chips

• Preheat oven 375*
• Combine flour, baking soda & salt in small bowl
• Beat butter, sugars & vanilla in large mixer bowl
• Add eggs one at a time, beating well after each
• Gradually beat in flour mixture
• Stir in chocolate chips
• Drop by rounded tablespoon onto ungreased baking sheets
• Bake for 9-11 minutes until golden brown
• Let stand 2 minutes, then remove to rack
  
  *Best when eaten warm!

Green Smoothie #1 - Strawberry Banana

I make these in a one-person blender (i.e., magic bullet clone) so my portions are for one serving. Feel free to multiply!

Strawberry Banana Green Smoothie

1/2 ripe banana

1/2 C frozen strawberries (I like 1-2 fresh ones mixed in)

1/2 C unsweetened almond milk

1 loose handful of spinach (more or less to taste)

1/4 teaspoon vanilla

Blend til smooth - delicious!!

Turkey Bacon Rolls

Turkey and Bacon Rolls Recipe

INGREDIENTS

• 4 turkey breast cutlets, turkey breasts cut open and pounded to an even 1/4-inch thickness (about 1 pound)
• Salt and freshly ground black pepper
• 2 cloves of garlic, minced
• 1 teaspoon of dry basil or a tablespoon of finely chopped fresh basil
• 8 thin slices ham
• 4 slices Provolone cheese
• 8 thin slices bacon

METHOD

1 Preheat oven to 375°F. Place each cutlet on a piece of aluminum foil (about 5x6 inches). Sprinkle each cutlet with salt, pepper, garlic, and basil.

2 Layer a slice of cheese and a couple slices of ham on to each cutlet. Starting with the narrowest end, roll up the cutlet tightly. Gently wrap 2 slices of bacon around each cutlet. Fold up the aluminum foil around the turkey roll and wrap it tightly.

3 Place in a baking dish and put in the 375°F for 25 minutes. Remove from oven and gently open up the aluminum foil wrappings to expose the bacon. Increase the oven temp to 400°F. Cook for an additional 10-15 minutes until the bacon is lightly browned.

Serve immediately. Serve alone or with rice, or pan-fried vegetables.

Serves 4.

Cheesy Crustless Quiche

INGREDIENTS

• 1/2 stick of butter (1/4 cup)
• 1/4 cup all-purpose flour
• 3/4 cups milk
• 1 cup cottage cheese
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon Dijon mustard
• 5 eggs
• 4 ounces cream cheese, softened
• 6 ounces shredded Swiss cheese
• 3 Tbsp grated Parmesan cheese
• 1/4 cup chopped green onions
• 3 slices of cooked bacon, crumbled
• 6 cherry tomatoes, cut in half

METHOD

1 Melt the butter in a medium saucepan on medium heat. Stir in flour; cook, stirring until bubbly. Gradually add the milk; cook over medium heat, stirring occasionally, until sauce thickens. Remove from the heat; set aside to cool, about 15-20 minutes.

2 Preheat oven to 350°F. Combine cottage cheese, baking powder, salt and mustard; set aside.

3 Beat the eggs in a large mixing bowl. Slowly add the cream cheese, the cottage cheese mixture and the milk/flour sauce. Fold in the Swiss and Parmesan cheeses.

4 Pour into a buttered 10" pie plate. Sprinkle the top with chopped green onions and crumbled bacon. Arrange tomato halves, cut side up, around the top. Bake at 350°F for 40 minutes, until puffy and lightly browned. A knife inserted into the center of the quiche should come out clean. Let rest for 15 minutes, serve.

Yield: Makes 8 servings.