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.

Cabbage Rolls - Take 2!

I've posted a cabbage roll recipe previously but this one includes sauerkraut, which my family loves, and it's made on the stove.  So if you don't have time for the crockpot, this is a nice substitution!

Ingredients

• 1 lb lean ground beef
• 1 lb ground sausage
• 1 onion, finely chopped
• 3/4 cup uncooked white rice
• 1 c water
• salt to taste
• ground black pepper to taste
• 1 large head cabbage
• 1 (32 ounce) jar sauerkraut
• 1 (8 ounce) can tomato sauce
• 1 TBS brown sugar
• 1 TBS apple cider vinegar
• 1 tsp Worcestershire sauce

Directions

1. In a large bowl, combine the ground beef, sausage, chopped onion, rice, water, and salt and pepper.
2. Bring a large pot of water a boil. Separate 12 to 15 large cabbage leaves from the head, and place in boiling water. Boil until soft, approximately 2 to 3 minutes. Remove from water, and set aside.
3. Into the center of each leaf, place a small amount of the meat mixture. Fold in the sides, and roll up from the bottom. Secure with a toothpick.
4. Place a layer of sauerkraut in the bottom of a large pot. Arrange cabbage rolls in a single layer over the sauerkraut. 
5. Mix the tomato sauce, brown sugar, apple cider vinegar, and worcesterhshire together.  Pour over cabbage rolls.  Cover with remaining sauerkraut.. Bring to a boil, lower heat, and simmer for 90 minutes.