Chicken In Cream Sauce

2 boneless, skinless chicken breasts
4 tablespoons Parmesan cheese (optional)
1 cup sliced mushrooms
1 cup broccoli florets
1 pint heavy cream
1 tablespoon cornstarch
1/4 cup water
1 teaspoon white pepper
1 cup light wine

Cut chicken into 1 1/2 inch pieces. Combine chicken and garlic in a skillet with wine over medium heat. When chicken is nearly cooked, add broccoli and mushrooms. In a saucepan, heat cream on medium-high setting. Bring to a simmer, but do not boil; add garlic and white pepper. Stir cornstarch into water; mix. Pour in half of the cream. Whisk, stirring in the cornstarch mixture until desired thickness is obtained. The sauce will continue to thicken gradually as it sits. Sauce must be cooked for at least 10 minutes after last cornstarch is added to prevent a “powdery” uncooked taste from the cornstarch. Add chicken and cheese (optional) during 5 final minutes of cooking, and serve over pasta or rice.

Gingerbread Cookies With Butter Cream Icing

2/3 cup shortening
1 cup sugar
1 egg
1/4 cup molasses
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon each of ground cinnamon, cloves and ginger

In mixing bowl, cream shortening and sugar. Beat in eggs and molasses. Combine flour, baking soda, salt, and spices, gradually add to the creamed mixture and mix well. Refrigerate for 2 hours or overnight. On a lightly floured surface, roll dough to 1/4” thickness. Cut into desired shapes. Place on ungreased baking sheets. Bake at 350ºF for 8-10 minutes or until edges begin to brown. Cool on a wire rack. For icing: beat sugar, butter, and flavorings in mixing bowl. Gradually stir in milk until smooth and thick. Frost cookies.

Scalloped Potatoes ‘N Bacon

4-5 large potatoes
1 teaspoon salt
1 large onion, thinly sliced
1/2 cup green pepper, diced
3 tablespoons butter
1/3 cup flour
3 1/2 cups milk
3/4 teaspoon seasoned or plain salt
1 1/2 cups shredded Cheddar cheese
1/8 teaspoon black pepper
light sprinkling of granulated garlic (optional)
4-6 slices smoked bacon, cooked
1/2 cup canned crispy onion bits (optional)

Microwave bacon until 1/2 cooked; set aside on paper towels to absorb grease; pat dry. Cut into bite size pieces when cool. Wash and peel potatoes. Cut into 1/2 inch slices. Bring a large saucepan of water to a boil; add 1 teaspoon salt to the boiling water, then add the sliced potatoes, pepper and onion. Cook for 1 minute in boiling water; drain in colander. In saucepan, melt butter. Using a whisk, stir in flour and milk, mixing until smooth. Cook over low heat, stirring constantly for 1 minute. Add cheese and continue to stir until cheese melts. Stir in 3/4 teaspoon salt and 1/8 teaspoon pepper. Mix in bacon and potatoes. Transfer mixture to a buttered 2 quart casserole. Sprinkle top very lightly with granulated garlic (optional). Bake in a preheated 350ºF oven, uncovered, for 40 minutes. Sprinkle top with crispy canned onions, if desired, and bake for another 4-5 minutes.

Pork Chop Casserole

3/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
6 pork chops (3/4 to 1 inch thick)
2 tablespoons vegetable oil
1 can (10-3/4 oz.) condensed cream of mushroom soup, undiluted
2/3 cup chicken broth
1/2 teaspoon ground ginger
1/4 teaspoon dried rosemary, crushed
1 cup (8 oz.) sour cream, divided
1 can (2.8 oz.) french-fried onions, divided

In a shallow bowl, combine the flour, salt and pepper; dredge pork chops. Heat oil in a large skillet; cook pork chops for 4-5 minutes per side or until browned. Place in a single layer in an ungreased 13 in. x 9 in. x 2 in. baking dish. Combine soup, broth, ginger, rosemary and 1/2 cup sour cream; pour over chops. Sprinkle with half of the onions. Cover and bake at 350º for 45-50 minutes. Stir remaining sour cream into sauce. Top chops with remaining onions. Return to the oven, uncovered, for 10 minutes. Yield: 6 servings.

Busy Day Beef Stew

1 boneless beef chuck roast (1 to 1½ lbs.)
1 envelope onion soup mix
2 teaspoons browning sauce, optional
1/2 teaspoon salt
1/2 teaspoon pepper
6 cups water
2 cups cubed peeled potatoes (1/2 inch pieces)
6 to 8 medium carrots, cut into chunks
1 medium onion, chopped
1 cup frozen peas, thawed
1 cup frozen corn, thawed
5 tablespoons cornstarch
6 tablespoons cold water

Place roast in a slow cooker; sprinkle with soup mix, browning sauce if desired, salt and pepper. Pour water over meat. Cover and cook on low for 8 hours. Remove roast to a cutting board; let stand for 5 minutes. Add vegetables to slow cooker. Cube beef and return to slow cooker. Cover and cook on low for 1½ hours or until vegetables are tender. Combine cornstarch and cold water until smooth; stir into stew. Cover and cook on high for 30-45 minutes or until thickened. Yield: 8-10 servings.

Old Fashioned Banana Cream Pie

1 pie crust (9 inch), baked
3 tablespoons cornstarch
1 2/3 cups water
14 oz. sweetened condensed milk
3 egg yolks, beaten
2 tablespoons butter
1 teaspoon vanilla extract
3 medium bananas
lemon juice
whipped cream

In heavy saucepan, dissolve cornstarch in water, stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add butter and vanilla. Cool slightly. Slice 2 bananas; dip in lemon juice and drain. Arrange on bottom of prepared crust. Pour filling over bananas; cover. Chill 4 hours or until set. Spread top with whipped cream. Slice remaining banana; dip in lemon juice, drain and garnish top of pie. Refrigerate leftovers. Yield: 6 servings.

Hot Artichoke Dip

1½ cups mayonnaise
1¼ cups plus ¼ cup freshly grated parmesan cheese
2 (14 oz.) cans artichoke hearts, chopped and drained
garlic powder
dash of Worcestershire sauce

Preheat oven to 350ºF. In a large bowl mix together the mayonnaise, 1¼ cups Parmesan cheese, artichoke hearts, garlic powder to taste, and Worcestershire sauce. Pour the mixture into a small casserole dish. Sprinkle the remaining ¼ cup Parmesan cheese on top. Bake the dip for 20 minutes, or until bubbly. Serve with party crackers. MAKES ABOUT 5 CUPS

Crab Dip

1 (8 oz.) package cream cheese
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
¼ teaspoon salt
2 tablespoons dry white wine
1 (8 oz.) can crabmeat, drained and flaked

In a double boiler combine the cream cheese, mayonnaise, mustard and salt. Stir the mixture until smooth and well blended. Gradually add the wine. Then add the crabmeat and heat through. Serve the dip hot in a chafing or fondue dish with crackers. MAKES ABOUT 2 CUPS

Hershey Chocolate & Pecan Bars

1 cup all purpose flour
1 cup graham cracker crumbs
2/3 cup sugar
½ teaspoon salt
¾ cup (1½sticks) butter or margarine
2 eggs, divided
1 cup chopped pecans
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
½ cup HERSHEY’S Cocoa
1½ teaspoons vanilla extract
½ cup MOUNDS Sweetened Coconut Flakes

Heat oven to 350ºF. Stir together flour, graham cracker crumbs, sugar and salt in large bowl. Add butter; cut in until mixture resembles coarse crumbs. Beat 1 egg in small bowl. Stir into flour mixture. Press mixture evenly onto bottom of ungreased 13x9x2-inch baking pan. Bake 25 minutes or until golden. Meanwhile, beat sweetened condensed milk, cocoa, remaining egg and vanilla in medium bowl. Pour over baked layer and sprinkle with coconut, then pecans. Bake 25 minutes or until set. Cool completely in pan on wire rack. Cut into bars. MAKES 24 BARS

Lasagna Roll Ups

8 curly lasagna noodles
1 (15 oz.) container ricotta cheese
2 cups shredded Italian blend cheese, divided
½ cup fresh basil leaves
1 egg
2 tablespoons grated Parmesan cheese
¼ teaspoon salt
¼ teaspoon pepper
1½ cups pasta sauce with meat, divided

Preheat oven to 375°. Coat an 11x7-inch baking dish with nonstick spray. Cook noodles according to package directions; drain and rinse. While noodles cook combine ricotta, 1 cup Italian-blend cheese, basil, egg, Parmesan cheese, salt and pepper in a blender; pulse until basil is chopped. Spread 1 cup pasta sacue in pan. Place 1 cooled noodle flat on work surface. Spread with slightly rounded ¼ cup ricotta filling. Roll up from short-end. Set seam side down in dish. Repeat with remaining noodles. Top roll-ups with remaining sauce. Sprinkle with
remaining Italian blend cheese. Bake uncovered 30 minutes. SERVES 4 TO 6

Chicken Enchiladas

¼ cup (½ stick) unsalted butter
1 onion, sliced
1 pound boneless, skinless chicken breasts, cut into ½ inch pieces
1 can (4 ounces) diced green chiles, drained
3 ounces cream cheese
½ teaspoon salt
½ cup vegetable oil
10 fajita-size flour tortillas
1/3 cup half-and-half
1 cup shredded Monterey Jack cheese

Heat oven to 350°. Coat a 13x9x2-inch baking dish with non-stick cooking spray. Melt butter in a large nonstick skillet over medium heat. Add onion; cook, stirring, for 5 minutes. Add chicken, cook 5 more minutes. Turn off heat; stir in chiles, cream cheese and salt. Heat oil in a small skillet over medium high heat. Add a tortilla and cook for a few seconds until tortilla becomes limp. Remove to a paper towel lined tray. Repeat with all tortillas. Spoon 1/3 cup filling down the center of each tortilla. Roll and set seam-side down, in prepared baking dish. Drizzle evenly with half and half and sprinkle with shredded cheese. Bake uncovered at 350° for 23 minutes or until golden. Cool slightly before serving. MAKES 10 ENCHILADAS.

Spanish Skillet Chicken

5 each chicken thighs and drumsticks (about 4½ lb), skin removed from thighs
1 tsp paprika
¼ tsp freshly ground black pepper
2 medium onions, chopped

Sprinkle chicken with paprika and pepper. Cook chicken in a large, deep nonstick skillet over medium heat, about 5 minutes per side, until browned. Remove chicken to plate. Remove all but 1 Tbsp drippings from skillet. Add onions and garlic, sauté 4 minutes until golden. Stir in yellow rice mix, tomatoes and water. Place chicken
pieces on rice. Bring liquid to a boil over high heat. Reduce heat, cover and simmer 15 minutes. Stir in peas, cover and simmer 3 minutes until rice is tender. SERVES 5.

Smoked Cheddar Mini Muffins

½ cup all-purpose flour
½ cup yellow cornmeal
2 tablespoons sugar
1½ teaspoons baking powder
1/8 teaspoon salt
Dash cayenne pepper
¾ cup shredded smoked
Cheddar cheese (3 ounces)
1 egg
½ cup milk
2 tablespoons cooking oil or melted butter
Toppings: Poppy seeds, sesame seeds, thin strips roasted red sweet pepper, shredded smoked Cheddar cheese

Preheat oven to 425°F. Lightly grease eighteen to twenty 1¾-inch muffin cups; set aside. In a medium bowl, stir
together flour, cornmeal, sugar, baking powder, salt and cayenne pepper. Stir in the ¾ cup cheese. In a small bowl, combine egg, milk, and oil. Add egg mixture all at once to flour mixture; stir just until moistened (batter should be lumpy). Batter will thicken upon standing. Spoon batter into prepared muffin cups, filling ¾ full. Sprinkle with desired topping. Bake for 8 to 10 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on wire rack for 5 minutes. Remove from muffin cups; serve warm. MAKES 18 to 20 MINI MUFFINS.

Triple-Layer Mud Pie

3 squares semi-sweet baking chocolate, melted
¼ cup canned sweetened condensed milk
1 chocolate-flavored pie crust ( 6 oz.)
½ cup chopped pecans, toasted
2 cups cold milk
2 pkg. (4-serving size each) chocolate flavor instant pudding & pie filling
1 tub (8 oz.) whipped topping, thawed, divided

Mix chocolate and condensed milk until well blended. Pour into crust; sprinkle with pecans. Beat milk and dry pudding mixes with wire whisk 2 min. or until well blended. (Mixture will be thick.) Spoon 1½ cups of the pudding over pecans. Add half of the whipped topping to remaining pudding; stir until well blended. Spread over pudding layer in crust; top with remaining whipped topping. Refrigerate 3 hours. Store leftovers in refrigerator. YIELD: 10
SLICES. HOW TO TOAST NUTS: Preheat oven to 350°F. Spread pecans in single layer in shallow baking pan. Bake 5 to 7 min. or until lightly toasted, stirring occasionally.

Grilled Tuna Salad

2 Tbsp extra-virgin olive oil, plus more for drizzling
two 6-ounce tuna steaks
1 small bunch arugula, coarsely chopped
2 ribs celery from the heart, chopped
½ small red onion, chopped
3 to 4 pickled hot cherry peppers or pepperoncini, seeded and chopped
3 Tbsp capers, drained juice of 1 lemon
salt and pepper
1 long baguette, split lengthwise, halved and ends trimmed
¼ cup black or green olive tapenade, pesto or sun-dried tomato spread

Drizzle a little extra-virgin olive oil onto a grill pan or skillet and heat over medium-high heat until the pan smokes. Add the tuna and cook for 2 minutes on each side for rare or 4 minutes on each side for well-done. Remove from the heat and let rest for 1 minute. Chop the tuna into small chunks and place in a bowl. Add the arugula, celery, onion, peppers and capers. Add the lemon juice and remaining 2 tablespoons extra-virgin olive
oil. Season with salt and pepper. Toast the bread and dot with the tapenade. Pile the tuna salad on the bread bottoms and cover with the tops. YIELD: 2 SANDWICHES

Red and Green Winter Soup

¼ cup extra-virgin olive oil
2 large baking potatoes, peeled and sliced ¼ in. thick
2 onions, quartered lengthwise and thinly sliced crosswise
2 to 3 sprigs fresh rosemary, leaves finely chopped
1 bay leaf
salt and pepper
one 32-ounce container (4 cups) chicken or vegetable broth
1 bunch kale, stemmed and coarsely chopped
one 28-ounce can crushed tomatoes or fire-roasted tomatoes
3 large roasted red peppers
4 thick slices crusty whole grain bread
2 large cloves garlic, peeled and halved
1 cup shredded asiago cheese

In a medium soup pot, heat the extra-virgin olive oil over medium to medium-high heat. Add the potatoes, onions, rosemary and bay leaf; season with salt and pepper and cook, stirring frequently, until softened, 7 to 8 minutes. Add the chicken broth and bring to a boil, 6 to 8 minutes. Add the kale in batches and cook until wilted, 1 to 2 minutes. Stir in the tomatoes. Using a food processor or a mini-chopper, puree the roasted peppers. Stir
the pureed peppers into the soup pot, lower the heat to medium-low and simmer for 10 minutes. Discard the bay leaf. Meanwhile, preheat the broiler; toast the bread, rub with the garlic halves and top with the cheese. Melt the cheese under the broiler for 1 minute. Serve the soup with the toasts. YIELD: 4 SERVINGS

One Pan Chicken Dinner

One 3½-4 lb. chicken, quartered, rinsed and patted dry
2½ Tbsp extra-virgin olive oil
salt and pepper
5 yellow potatoes, cut into 4 wedges each
4 carrots, peeled and cut into 2 in. lengths
4 parsnips, peeled and cut into 2 in. lengths
10 thyme sprigs

Position a rack in the upper third of the oven and preheat to 425ºF. Place the chicken in a large roasting pan, rub with ½ tablespoon of oil and season with salt and pepper. Roast for 10 minutes. Meanwhile, in a large bowl, toss the potatoes, carrots and parsnips with the remaining 2 tablespoons of oil. Season with salt and pepper. Place the vegetables around the chicken and scatter 8 thyme sprigs on top. Roast until the vegetables are
tender and the chicken juices run clear when a leg is pricked, about 40 minutes. Pick the leaves from the remaining two thyme sprigs and sprinkle on top. YIELD: 4 SERVINGS

Sausage-Stuffed Green Peppers

1 Tbsp. vegetable oil
1 lb. sweet Italian pork sausage, casing removed
1 medium onion, chopped (about ½ cup)
1 tsp. dried oregano leaves, crushed
1 cup shredded mozzarella cheese (4 oz.)
4 medium green peppers, seeded and cut in half lengthwise
2 cups pasta sauce

Heat oil in medium skillet over medium-high heat, cook sausage until browned, stirring to separate meat. Add onion and oregano and cook until tender. Pour off fat. Stir in cheese. Arrange peppers in 3-qt. shallow baking
dish or roasting pan. Spoon sausage mixture into peppers. Pour pasta sauce over peppers. Cover. Bake at 400°F for 40 min. or until peppers are tender. SERVES 8.

Creamy Chicken Enchiladas

1 can (10 ¾ oz.) condensed cream of chicken soup
1 container (8 oz.) sour cream
1 cup picante sauce
2 tsp. chili powder
2 cups chopped cooked chicken
1 cup shredded Monterey Jack cheese
10 fajita-size fl our tortillas, warmed
1 medium tomato, chopped
1 green onion, sliced

Mix soup, sour cream, picante sauce and chili powder. Mix 1 cup picante sauce mixture, chicken and cheese. Spread about ¼ cup chicken mixture down center of each tortilla. Roll up and place seam-side down in 3-qt.
shallow baking dish. Pour remaining picante sauce mixture over enchiladas. Cover. Bake at 350°F for 40 min. or until hot. Top with tomato and onion.

Monkey Bread

4 cans refrigerator biscuits (about 40)
1 ½ Tbsp. cinnamon
½ cup butter
1 cup white sugar
1 cup brown sugar, packed
½ cup pecans, raisins and/or coconut, if desired

Cut each biscuit into 4 pieces. Pour sugar and cinnamon in a plastic bag and mix. Add biscuit pieces, several at a time; shake to coat well. Place pieces in a buttered tube or Bundt pan until all are used. Sprinkle layers with nuts, raisins or coconut. Bring brown sugar and butter to boil in a saucepan. Cool 10 minutes, then pour over top of biscuits. Bake at 350°F for 45 minutes. Allow to cool 15 minutes before removing from pan. Turn upside down to serve.

Million-Dollar Pie

8 Tbsp. (1 stick) butter
1 cup all-purpose flour
½ cup chopped pecans
one 8 oz. package cream cheese
1 cup powdered sugar
1 quart heavy cream, whipped with 1 cup sugar until stiff
two 3.4 oz. packages instant chocolate pudding mix
3 cups milk

Preheat oven to 350°F. In a 13x9x2-inch glass dish, melt butter and stir in flour and ¼ cup of the nuts. Bake about 20 minutes, until fi rm. Let cool. First layer: combine cream cheese, powdered sugar, and 1 cup of whipped cream. Layer over cooked nut crust. Second layer: combine instant pudding mix and milk. Layer over fi rst layer. Third layer: combine remaining whipped cream and remaining chopped nuts. Layer over top. Keep refrigerated. SERVES APPROXIMATELY 20.

Old-Time Beef Stew

2 pounds stew beef
2 Tbsp. vegetable oil
2 cups water
1 tsp. Worcestershire sauce
1 clove garlic, peeled
1 or 2 bay leaves
1 medium onion, sliced
1 tsp. salt

Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 ½ hours. Remove bay leaves and garlic clove. Add carrots, potatoes, and celery. Cover and cook 30 to 40 minutes longer. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine ¼ cup water and cornstarch until smooth. Mix with hot liquid and return mixture to pot. Stir and cook until bubbly. SERVES 6.

All-American Chili Chowder

2 Tbsp. olive oil
3 medium-size onions, diced
2 lbs. lean ground turkey
2 cans (28 oz. each) diced tomatoes
2 cans (15 ½ oz. each) red kidney beans, drained and rinsed
1 can (28 oz.) baked beans

Heat olive oil in a large skillet over medium-high heat. Cook onions for 10 minutes, stirring occasionally, until nicely browned. Crumble in turkey; cook for 8 to 10 minutes, until turkey cooks through. Place turkey mixture in a 6- quart slow cooker. Stir in diced tomatoes, kidney beans, baked beans, tomato
sauce, corn, chili powder, salt and pepper. Cook 4 hours on high or 7 hours on low. Serve with tortilla chips, if desired. SERVES 12.

Peanut Butter Cupcakes

½ cup smooth or chunky peanut butter
½ cup butter or margarine
1 ½ cups brown sugar
2 eggs
2 cups flour
3 tsp baking powder
½ tsp cinnamon
¼ tsp salt
¼ tsp. allspice
1 cup milk
1 tsp vanilla
frosting (optional)
melted peanut butter-flavored chips (optional)
12 mini peanut butter cup candies (optional

Preheat oven to 350°. Line muffin tins with paper baking liners. Cream together peanut butter and butter. Add brown sugar gradually; add eggs one at a time. Combine flour, baking powder, cinnamon, salt and allspice. Add
flour mixture alternately with milk and vanilla, beginning and ending with flour mixture. Spoon batter into prepared muffin tins, filling them ½ full. Bake 25 minutes. If desired, decorate with a swirl of frosting, a squiggle of melted
peanut butter-flavored chips and half a mini beanut butter cup. SERVES 24.

Hash Brown Chicken Casserole

1 (32 oz.) package frozen hash brown potatoes, thawed
2 cups cut-up cooked chicken
1 cup melted margarine, divided
1 (10 ¾ oz.) can cream of mushroom soup
8 ounces shredded cheddar cheese
1 small onion, chopped
1 (8 oz.) container sour cream
2 cups crushed cornflakes

Preheat oven to 350°. Combine hash browns and chicken in an ungreased 13x9x2-inch baking dish. Mix together ½ cup margarine, mushroom soup, cheese, onion and sour cream. Pour over potatoes and chicken. Top with
cornflakes. Drizzle remaining ½ cup margarine over top. Bake uncovered 45 minutes. SERVES 8.

Mexican Pizza

lb. ground beef
¾ cup water
1 package (1.25 oz.) taco seasoning mix
1 can (16 oz.) refried beans, divided
1 package (10) tostada shells
2 ½ cups shredded nacho & taco blend cheese, divided

Suggested Toppings:

shredded lettuce,
chopped tomatoes,
sliced ripe olives,
sliced avocado,
chopped cilantro,
sliced green onions,
sour cream,
guacamole,
whole kernel corn,
salsa

Brown beef; drain. Stir in water and seasoning mix. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 5 to 6 minutes or until mixture is thickened. Spread 2 tablespoons beans on each tostada shell. Top with about¼ cup meat mixture and ¼ cup cheese. Broil for 1 to 2 minutes or until cheese is melted. Garnish with desired toppings. SERVES 10.

Layered Beef-Noodle Bake

2 ½ cups uncooked mini lasagna noodles (4 oz.)
1 lb. lean ground beef or lean ground turkey
1 jar (14 or 15 oz.) tomato pasta sauce
1 container (8 oz.) chives-and-onion cream cheese
½ cup sour cream
3 Tbsp. milk
1 box (9 oz.) frozen spinach, thawed, squeezed to drain
¼ cup shredded or grated Parmesan cheese

Heat oven to 350° F. Spray 12x8 or 11x7 inch (2-quart) glass baking dish with cooking spray. Cook noodles as directed on package. Drain, rinse with hot water. Meanwhile in 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in pasta sauce and cooked noodles.
In a medium bowl, beat cream cheese, sour cream and milk with spoon until smooth. Spoon half of the noodle mixture into baking dish. Top evenly with cream cheese mixture. Spoon spinach evenly over cheese mixture. Top with remaining noodle mixture. Cover with foil. Bake 35 minutes; uncover and sprinkle with Parmesan cheese. Bake about 5 minutes longer or until hot. Cut into squares SERVES 6

Skillet Chicken Divan

1 Tbsp. butter or margarine
4 boneless, skinless chicken breasts
Water called for on brown rice package for 1 cup uncooked rice
2 Tbsp. Dijon mustard
¼ tsp. salt
1/8 tsp. pepper
1 cup uncooked quick-cooking brown rice
3 cups frozen broccoli florets, thawed
½ cup shredded Cheddar or American cheese (2 oz.)

Melt butter in 10-inch nonstick skillet over medium-high heat. Add chicken; cook 1 to 2 minutes on each side or until browned. Remove chicken from skillet. Add water, mustard, salt and pepper to skillet; stirring with wire
whisk until blended. Heat to boiling. Stir in rice; return to boiling. Place chicken pieces and broccoli over rice. Reduce heat to low; cover and simmer about 10 minutes or until most of liquid is absorbed and juice of chicken is
clear when center of thickest part is cut (170°F). Sprinkle with cheese; cover and let stand 5 minutes. SERVES 4.

Old-Fashioned Molasses Cake

2 Tbsp. reduced-fat butter, softened
¼ cup sugar
1 egg
½ cup molasses
1 cup all-purpose flour
1 tsp. baking soda
¼ tsp. ground ginger
¼ tsp. ground cinnamon
1/8 tsp. salt
½ cup hot water
9 Tbsp. fat-free whipped topping.

In a small mixing bowl, beat butter and sugar until crumbly, about 2 minutes. Add egg, then molasses, beating well after each addition. Combine the flour, baking soda, ginger, cinnamon and salt; add butter to mixture alternately with water. Transfer to a 9-inch square baking pan coated with nonstick cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into squares; garnish with whipped topping. SERVES 9.