In a skillet, saute chicken breasts in olive oil until golden and cooked through;  remove.  In the same skillet, saute the mushrooms and cook until soft, about 5 minutes.  Add the thyme, white wine and balsalmic vinegar.  When wine has reduced, add heavy cream and stir until warmed through. 

Drizzle sauce over chicken and enjoy.  Serving suggestion: serve over brown rice.

Boil lasagna noodles until softened but not completely cooked.  Drain and set aside.

Drizzle the bottom of a saucepan with olive oil.  Over medium heat, add onions and sautee until they begin to look transparent.  Add mushrooms and zucchini and sautee until they begin to soften.  Add tomatoes and sautee for about a minute longer.  Remove from heat.

Spray the bottom of a 13″ x 9″ pan.  Layer noodles, sauce, vegetable mixture, feta cheese, fresh basil and shredded cheeses and repeat until you fill the pan or run out of ingredients.  Top with an extra layer of cheese. 

Bake at 350 degrees for about 35 minutes then broil until cheese is nicely browned.  Let stand about 10 minutes then cut and serve.

• 1 can FF cream of mushroom soup
• 16 oz. light or FF sour cream
• 1 packet dry onion soup mix
• 1 package fresh, sliced mushrooms (optional)
• 1 pound boneless, skinless chicken breast
• Whole wheat noodles

Directions:

Put the frozen chicken in the bottom of the crock pot. Mix together the soup, sour cream, dry onion mix and mushrooms. Pour over the chicken boobies and cook on low for 7 hours. Serve over the cooked noodles (or rice if you prefer).

Makes 6 servings, 4 pts./serving without the noodles.

I don’t put any of the juice from the cans in the caviar except the tomatoes. It’s easiest if you just cut up the cilantro with a scissors.

6 ounces bittersweet chocolate

12 ounces semisweet chocolate
3/4 cup egg whites (4 to 5 extra-large eggs), at room temperature
1 cup granulated sugar
1/4 teaspoon cream of tartar (if you don’t have cream of tartar, try substituting some lemon juice)
3/4 teaspoon kosher salt
1 pound unsalted butter, at room temperature
3 teaspoons pure vanilla extract
3 teaspoons instant espresso powder, dissolved in 1 1/2 teaspoons water
3 tablespoons dark rum, optional (I usually skip this)

Melt the chocolate–either in microwave or with double boiler.

Mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a whisk attachment. Place the bowl of egg whites over the pan of simmering water and heat the egg whites until they are warm to the touch, about 5 minutes. Return the bowl to the electric mixer and whisk on high speed for 5 minutes, or until the meringue is cool and holds a stiff peak. (If this process isn’t feasible, it will still turn out great if you skip it.)

Add the butter, 1 tablespoon at a time, while beating on medium speed. Scrape down the bowl, add the melted chocolate, vanilla, espresso, and rum, if using, and mix for 1 minute or until the chocolate is completely blended in. If the buttercream seems very soft, allow it to cool, and beat it again.

This makes A LOT of frosting, and you can chill and reuse. When it chills, it will stiffen. To reuse, just let it sit at room temperature until it regains the right texture.

Mix everything but the sodas and let chill at least two hours, or overnight. Right before serving, add soda.

It was really yummy!

1 cup low-sodium chicken broth – we recommend using 1 1/2 cups
1/2 cup chopped onion
1/4 cup plus 2 t Dijon Mustard
6 garlic cloves, minced
2 t Worcestershire
1/8 t hot pepper sauce, such as tobasco – we couldn’t taste it at all, though, so recommend using 1/4 t
2 t butter
2 t olive oil
Chicken breasts
1 t dried thyme, crumbled
Chopped fresh parsley

Directions:

1. Combine broth, onion, mustard, garlic, Worcestershire and hot sauce in small bowl

2. Melt butter with oil in heavy skillet over medium-high heat

3. Season chicken with salt and pepper

4. Add chicken to skillet with thyme – cook until golden brown (about 10 minutes), turning occasionally

5. Pour mustard mixture over chicken. Cover, reduce heat to low and simmer until chicken is cooked through (about 20 minutes)

6. Transfer chicken to platter and cover with aluminum foil to keep warm

7. Boil mustard mixture in skillet until reduced to sauce consistency, stirring occasionally (about 7 minutes)

8. Pour sauce over chicken

9. Sprinkle with parsley

1 lb sausage

1 cup grated Cheddar cheese

1.5 cups milk

6 slices of bread, cubed

1 tsp dry mustard

6 eggs, beaten

DIRECTIONS

1.  Cube bread and place in bottom of greased casserole dish

2. Fry sausage and chop into fine pieces

3. Beat eggs, and add cheese, milk and dry mustard

4. Sprinkle sausage over bread, then add egg mixture

5. Cover tightly and chill overnight

6. Put in cold oven and set temperature to 350 degrees for 45 minutes

This is a classic dish in Phil’s family, and really tasty! Great for when you have guests in town. Make it the night before, then just pop it in the oven in the morning.

• 2 pounds clean, scrubbed new red potatoes
• 6 eggs
• 1 pound bacon
• 1 onion, finely chopped
• 1 stalk celery, finely chopped
• 2 cups mayonnaise
• salt and pepper to taste

DIRECTIONS

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
2. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
3. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
4. Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.

In honor of the impending arrival of summer, please post a recipe for your favorite cookout side dish. Make sure to add it to the appropriate category before you post. TIA! GFY!