Provolone Corn Loaf

Ingredients

• 2 tsp cornmeal
• 1 c cornmeal
• 1 1/2 c all purpose flour
• 1 TBS minced fresh sage or 1 tsp rubbed sage
• 2 tsp baking powder
• 1 tsp salt
• 3/4 tsp coarsely ground pepper
• 1/2 tsp baking soda
• 1/8 tsp cayenne pepper
• 2 eggs
• 1 1/4 c buttermilk
• 1/4 c olive oil
• 1 c (4 oz.) shredded provolone cheese

Directions

1. Sprinkle 2 tsp cornmeal on the bottom and sides of a greased 8x4x2 loaf pan; set aside.
2. In a large bowl, combine the flour, sage, baking powder, salt, pepper, baking soda, cayenne and remaining cornmeal.  In another bowl, beat the eggs, buttermilk and oil.  Stir into dry ingredients just until moistened.  Fold in cheese.
3. Pour into prepared pan.  Bake at 350 for 40-50 minutes or until a toothpick comes out clean.  Cool for 10 minutes before removing from pan to a wire rack.  

Chicken with Mushroom Sauce

Ingredients

• 3 lbs. chicken breast, halved
• 2 TBS butter, melted
• 2 TBS dried parsley
• 1/2 tsp dried tarragon
• 1/2 tsp salt
• 1/8 tsp pepper
• 1 jar sliced mushrooms, drained
• 1/2 c white wine or chicken broth
• 2 TBS cornstarch
• 1/4 c cold water

Directions

1. Place the chicken in a slow cooker.  Brush with butter.  Sprinkle with parsley, tarragon, salt and pepper.  Top with mushrooms.  Pour wine over all.  Cover and cook on low for 7-8 hours.
2. Remove chicken and keep warm.  Skim fat from cooking juices.  In a saucepan, combine cornstarch and water until smooth.  Gradually add cooking juices.  Bring to a boil; cook and stir for 2 minutes or until thick.  Serve with chicken.

serves 12

Iced Cranberry-Mint Tea

Ingredients

• 4 c water
• 2/3 c loosely packed fresh mint leaves
• 2 TBS sugar
• 8 lemon herbal tea bags
• 3 1/2 c reduced sugar cranberry juice
• 1 TBS lemon juice
• ice cubes
• lemon, sliced

Directions

1. In a large saucepan, bring the water, mint and sugar to a boil.  Remove from the heat; add the tea bags.  Cover and steep for 15 minutes.
2. Discard tea bags.  Cover and let stand 45 minutes longer.  Strain and discard mint leaves.  Stir the cranberry and lemon juices into tea.  Serve over ice with lemon slices.

Broiled Greek Fish Fillets

Ingredients

• 8 tilapia fillets
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 c Greek yogurt
• 2 TBS butter, softened
• 1 TBS lime juice
• 1 sm red onion, finely chopped
• 1/2 c pitted Greek olives
• 1 tsp dill 
• 1/2 tsp paprika
• 1/4 tsp garlic powder
• 1/2 c crumbled feta cheese

Directions

1. Sprinkle tilapia with salt and pepper.  Place on a broiler pan coated with non-stick cooking spray.
2. In a small bowl, combine the yogurt, butter and lime juice.  Stir in the onion, olives, and seasonings.  Spread down the middle of each fillet; sprinkle with feta cheese.  
3. Broil 3-4 inches from the heat for 6-9 minutes or until fish flakes easily with a fork.

serves 8

Steak & Vegetable Stir Fry

Because sometimes we just need a quick meal!

Ingredients

• 1 TBS cornstarch
• 2 tsp beef bouillon granules
• 2 c water
• 1/2 c reduced-sodium soy sauce
• 20 oz. boneless beef sirloin steak
• 2 medium green bell peppers, julienned
• 2 medium onions, halved and sliced
• 2 cloves of garlic, minced
• 1 TBS canola oil
• 3 medium tomatoes, cut into eighths
• 1/4 tsp pepper
• 8 c cooked rice

Directions

1. In a bowl, combine the cornstarch, bouillon, water ans soy sauce; set aside.
2. Cut the steak thinly across the grain, then cut slices in half; set aside.
3. In a non-stick skillet, stir-fry green peppers, onions and garlic in oil for 4 minutes; remove and set aside.
4. Add meat; stir-fry for 4-6 minutes.  
5. Stir cornstarch mixture and add to pan.  Bring to a boil; cook and stir for 1 minute or until thickened.  Add tomatoes and green pepper mixture; cook and stir until heated through.  Sprinkle with pepper.  Serve over rice.