BAKED PINEAPPLE CHICKEN

1/4 cup chicken broth
3 tablespoons reduced-sodium soy sauce
1 teaspoon ground ginger, divided
2 bone-in chicken breast halves (6 ounces each), skin removed
1 can (8 ounces) unsweetened crushed pineapple, undrained
1 teaspoon cornstarch
2 teaspoons orange marmalade
1 teaspoon lemon juice

In a large resealable plastic bag, combine the broth, soy sauce and
1/2 teaspoon ginger; add chicken. Seal bag and turn to coat;
refrigerate for 2 hours, turning occasionally.

Drain pineapple, reserving 1/2 cup juice; set aside 1/4 cup
pineapple (refrigerate remaining pineapple and juice for another
use). In a saucepan, combine cornstarch and reserved pineapple juice
until smooth. Stir in the pineapple, orange marmalade, lemon juice
and remaining ginger. Bring to a boil; cook and stir for 1-2 minutes
or until thickened.

Drain and discard marinade. Place chicken in a 9-in. square baking
dish coated with nonstick cooking spray. Top with pineapple mixture.
Bake, uncovered, at 350° for 45-50 minutes or until juices run
clear.

Yield: 2 servings.

Walnut Apple Dessert

8 cups sliced peeled tart apples (about 6 medium)
2-1/4 cups packed brown sugar, divided
2 teaspoons ground cinnamon
1 cup butter or margarine, softened
2 eggs
2 cups all-purpose flour
1 cup finely chopped walnuts, divided
Vanilla ice cream, optional

Place apples in a greased 13-in. x 9-in. x 2-in. baking dish.
Sprinkle with 1/4 cup brown sugar and cinnamon. In a mixing bowl,
cream butter and remaining brown sugar. Add eggs. Stir in flour and
1/2 cup walnuts. Spread over apples. Sprinkle with remaining walnuts.

Bake at 350° for 45-55 minutes or until the apples are tender. Serve
warm with ice cream if desired.

Yield: 12-16 servings.

BASIL PASTA SAUCE

1/4 cup sliced fresh mushrooms
1/4 cup sliced green onions
2 garlic cloves, minced
1 tablespoon olive or vegetable oil
1 can (14-1/2 ounces) diced tomatoes with garlic, undrained
2 tablespoons white wine or chicken broth
1 tablespoon minced fresh basil
1/8 teaspoon salt
1/4 pound bulk Italian sausage, cooked and drained
3 tablespoons tomato paste
Hot cooked fettuccine or pasta of your choice

In a saucepan, saute the mushrooms, onions and garlic in oil. Add
the tomatoes, wine or broth, basil and salt. Bring to a boil;
simmer, uncovered, for 5 minutes. Stir in the sausage and tomato
paste; heat through. Serve over pasta.

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Summer Fruit Salad

1 cup mixed berries
1 mango peeled, pitted and cubed
1 nectarine pitted and sliced
2 tablespoons orange juice

1. Mix the fruit in a bowl. Sprinkle with the orange juice.

2. Serve for breakfast over yogurt, as a side dish with lunch or dinner or for dessert over sorbet or low-fat yogurt.

Flat Belly Diet! Cookbook


The Master Your Metabolism Cookbook



The Eat-Clean Diet Cookbook: Great-Tasting Recipes That Keep You Lean



Quick-Fix Vegetarian: Healthy Home-Cooked Meals in 30 Minutes or Less



Betty Crocker The 300 Calorie Cookbook: 300 tasty meals for eating healthy every day (Betty Crocker Books)

Cajun Ribeye Burgundy

4 beef rib eye steaks (6-ounces) cut 1-inch thick 
3 Tbsp. Cajun spice mix 
1 Tbsp. olive oil 
2 Tbsp. fresh oregano, chopped fine 
1 Tbsp. fresh thyme, chopped fine 
1 Tbsp. fresh rosemary, chopped fine 
1 tsp. garlic, minced 
1 cup Burgundy wine 
 salt and pepper to taste 

Rub steaks on both sides with Cajun spice mix, adding salt and pepper to taste. 
In a heavy skillet, preheated over high heat, quickly brown the steaks 2 
minutes on each side. Remove steaks to platter. 

Reduce heat to medium and add oil. Saute herbs and garlic in oil until 
fragrant and slightly brown. Reduce heat to low and add Burgundy. 
When wine starts to bubble, return steaks to skillet. Reduce heat to a
simmer. Cover and cook for 5 minutes. 

Remove steaks to platter and keep warm. Boil liquid
until reduced by half. Spoon sauce over steaks and serve.


Emeril Hard Anodized Nonstick 8-Inch and 12-Inch Fry Pan Set


Emeril Stainless Steel 5-Quart Soup Pot with Pour Spouts and Lid


Emeril Hard Anodized Nonstick 5-Quart Saute Pan with Lid


Emeril Stainless Steel 2-Quart Saute Pan with Lid

Squaw Corn

This is an old time recipe gave to me by one of my Aunt's.  Who

was one of the best cook's. She would always have this Corn mix

ready to go when company came over.

Try it today.

4 slices bacon {fried and set aside saving 3 tblsp. drippings from skillet}
1 medium pepper,chopped
1 small onion,chopped
1 can {17 ounce} cream-style corn
1 tsp. salt
1/8 tsp. pepper
4 eggs,beaten

Fry bacon; set aside. 

Drain all but 3 tblsp. drippings from skillet. 

Cook and stir green
pepper and onion in drippings until onion is tender. 

Add remaining ingredients, 

Cook and
stir until eggs are thickened throughout but still moist. 

Crumble bacon; sprinkle on
egg mixture. 

4 to 6 servings

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