Apricot-Lemon Chicken

Prep: 4 minutes; Cook: 14 minutes; Yield: 4 servings (serving size: 1 chicken breast half and about 1 1/2 tablespoons apricot-lemon sauce)
Ingredients:
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
1/3 cup apricot spread (such as Polaner All Fruit)
2 tablespoons fresh lemon juice
2 tablespoons water
2 teaspoons grated lemon rind
Preparation:
1. Combine first 3 ingredients in a small bowl; rub mixture over chicken.
2. Place a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Cook chicken 6 minutes on each side or until done. Remove chicken from pan, and keep warm.
3. Add apricot spread, lemon juice, and 2 tablespoons water to pan, stirring until smooth. Cook over medium heat 1 minute. Spoon sauce over chicken; sprinkle with lemon rind.
Nutritional Information:
Calories:
245 (8% from fat)
Fat:
2g (sat 0.6g,mono 0.5g,poly 0.5g)
Protein:
39.4g
Carbohydrate:
14.5g
Fiber:
0.3g

Quick Chicken & Dumplings

Yield: 4 servings (serving size: about 1 1/2 cups)
Ingredients:
1 tablespoon butter
1/2 cup prechopped onion
2 cups chopped roasted skinless, boneless chicken breasts
1 (10-ounce) box frozen mixed vegetables, thawed
1 1/2 cups water
1 tablespoon all-purpose flour
1 (14-ounce) can fat-free, less-sodium chicken broth
1/4 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
8 (6-inch) flour tortillas, cut into 1/2-inch strips
1 tablespoon chopped fresh parsley
Preparation:
Melt butter in a large saucepan over medium-high heat. Add onion; sauté 5 minutes or until tender. Stir in chicken and vegetables; cook 3 minutes or until thoroughly heated, stirring constantly.
While chicken mixture cooks, combine water, flour, and broth. Gradually stir broth mixture into chicken mixture. Stir in salt, pepper, and bay leaf; bring to a boil. Reduce heat, and simmer 3 minutes. Stir in tortilla strips, and cook 2 minutes or until tortilla strips soften. Remove from heat; stir in parsley. Discard bay leaf. Serve immediately.
Nutritional Information:
Calories:
366 (23% from fat)
Fat:
9.3g (sat 3.1g,mono 3.9g,poly 1.4g)
Protein:
29.8g
Carbohydrate:
40.3g
Fiber:
5.3g

Rolo Cake Cookies

Got this recipe from my friend Shalyce. Made them last night. Easiest cookies ever & so good!

1 Chocolate Cake Mix (we used Betty Crocker Tripple Chocolate Fudge)
2 Eggs

1/3 Cup Oil

1 bag of Rolos

DON'T follow the recipe on the box of the cake mix! Just put in these ingredients.

Take the dough, wrap it around a rolo & shape it into a ball.

Bake at 350 degrees for 8 minutes.

And that's it!

Scandinavian Almond Bars

made these last night for a birthday gathering.

i already handed out the recipes for two of them:

get the ginger snap recipe here.

get the pumpkin choco chip here. Now we're gonna make these yummies.
1 3/4 cup all purpose flour
2 tsp. banking powder
1/4 tsp. salt
1/2 cup butter or margarine
1 cup sugar
1 egg
1 Tablespoon almond extract
milk
confectioners sugar
Stir together flour, baking powder & salt. In large bowl beat butter until softened. Add sugar and beat until fluffy. Add egg and extract and beat well. Add flour mixture and beat until well mixed.

Form dough into log, flatten, cook at 350 for 12-14 min. I cut it lengthwise (while hot), then diagonally (1" strips) with a pizza cutter.

Cool-drizzle with icing.
Icing: 1 cup confectioner sugar, 1/4 tsp. or more almond extract and 3-4 or more tsp. milk.