Easy Chicken Pot Pie

Ingredients:

1 2/3 cup frozen mixed vegetables, thawed
1 cup cut-up cooked chicken
1 can (10 3/4 oz.) cream of chicken soup
1 cup Bisquick Original baking mix
1/2 cup milk
1 egg

Directions:

Heat oven to 400 degrees. Mix vegetables, chicken, and soup in ungreased 9" pie plate. Stir in remaining ingredients with a fork until blended. Pour into pie plate. Bake 30 minutes or until golden brown.

Serves: 6

I've been using this recipe for years, but every time I improvise differently. You can add onions and garlic to your cooked chicken, and occasionally I will add some curry or another favourite seasoning.

Chewy Oatmeal Raisin Cookies

The secret to success with these cookies is the soaking of raisins -- and they are REALLY good -- I'll be curious to see if you think so!

Ingredients:
3 eggs, well beaten
1 c. raisins
1tsp vanilla ext.
1 c. butter
1 c. brown sugar
1 c. white sugar
2 1/2 c. flour
1/2 tsp salt
1 tsp cinnamon
2 tsp baking soda
2 c. oatmeal

Directions

Combine eggs, raisins, and 1 tsp vanilla and let stand for 1 hour, covered w/ plastic wrap.

Cream together butter and sugars. Add flour, salt, cinnamon and baking soda to sugar mixture. Mix well. Blend in egg-raisin mixture, oatmeal. Dough will be stiff.

Drop by heaping teaspoons onto ungreased cookie sheet. Bake at 350 for 9 - 10 minutes.

Taken from Epicurean.com

Broccoli Salad with Bacon

Salad Ingredients:
1/2 pound bacon, cooked crisp and broken into pieces (I used the Bacon Bits from Costco)
1 cup Cheddar cheese, shredded
1 1/2 bunches of broccoli, broken into small flowerets
1 small onion, chopped

Dressing:
1 cup mayonnaise
2 tbsp white vinegar
1/4 cup sugar or equivalent amount of sugar substitute

Mix all salad ingredients together. Mix dressing ingredients. Pour dressing over salad and mix well. Chill. This bacon broccoli salad recipe tastes even better if left in the fridge overnight to let the flavours blend.

NOTE: You can make another variation of the salad using cauliflower and broccoli together to make a broccoli cauliflower salad. Very delicious also!

MORNING GLORY MUFFINS

2 cups all-purpose flour

1 cup sugar

2 tsp baking soda

2 tsp ground cinnamon

1/2 tsp salt

1 1/2 cups grated carrots

1 1/2 cups peeled and grated apples

3/4 cup flaked coconut

1/2 cup raisins

1/2 cup chopped pecans or walnuts

3 eggs, beaten

1/2 cup vegetable oil or applesauce

1/2 tsp vanilla extract

Preheat oven to 375 F. Lightly oil 18 muffins cups, or coat with nonstick cooking spray.

In a large mixing bowl, combine flour, sugar, baking soda, cinnamon and salt.

In a second bowl, combine carrots, apples, coconut, dates and pecans. Stir in eggs, oil and vanilla. Add this mixture to the dry ingredients; stir until smooth.

Spoon or scoop the batter into the prepared muffin pans. Bake at 375 F for 18-20 minutes or until a toothpick inserted into the centre of a muffin comes out clean.

www.allrecipes.com, 03/2010

OATMEAL

2 1/4 cups water

dash salt

1 cup rolled oats

butter to taste (optional)

Pinch of salt

sweetener (such as maple syrup, sugar, or honey)

milk as desired

Combine the water, salt, and oats in a small saucepan and turn the heat to high. When the water boils, turn the heat to low and cook, stirring, until the water is just absorbed, about 5 minutes.

Add butter if desired, cover the pan, and turn off the heat.

Five minutes later, uncover the pan and stir.

Add other ingredients as desired (brown sugar, fruit) and serve.

Makes 2 servings.

How to Cook Everything by Mark Bittman, page 756

BANANA RUM COCONUT COOKIES

Oatmeal cookies take on a taste of the island with a few new ingredients.

2/3 cup packed dark brown sugar

1/2 cup mashed banana (about 1 medium)

1/2 cup reduced-fat mayonnaise

1 tsp rum (use artificial rum flavouring if desired)

3/4 cup all-purpose flour

1 cup quick-cooking oats

1/2 cup flaked sweetened coconut

1/2 cup golden raisins

1/2 cup chopped walnuts

1 tsp baking powder

1/4 tsp ground cinnamon

1/8 tsp ground nutmeg

Dash of ground ginger

Preheat oven to 350 F.

Place first 4 ingredients in a large bowl; beat with a mixer at medium speed until blended.

Lightly spoon flour into dry measuring cups; level with a knife.

Combine flour and remaining ingredients, stirring with a whisk.

Stir flour mixture into banana mixture.

Drop dough by 2 tablespoonfuls onto parchment paper-lined baking sheets.

Bake at 350 F for 19 minutes or until lightly browned.

Remove from pan; cool completely on a wire rack.

Yield: 20 cookies

Per serving: 118 calories

Cooking Light’s “Summer Grilling” 2007, page 93

CHICKEN WITH ORANGE MUSTARD SAUCE

Grainy mustard adds a bit of texture to the sauce, but you can use Dijon.

Garnish with orange wedges and serve with peas and short pasta, such as orzo.

1 Tbsp vegetable oil

8 chicken thighs, skinned

1 onion, chopped

2 cloves garlic, minced

1/2 tsp dried dillweed

1/4 each salt and pepper

2/3 cup chicken stock

1/2 tsp grated orange rind

1/3 cup orange juice

2 Tbsp grainy mustard

2 tsp cornstarch

2 Tbsp minced fresh parsley

In large skillet, heat oil over medium-high heat; brown chicken. Transfer to plate.

Drain fat from pan.

Add onion garlic, dill, salt and pepper to pan; fry over medium heat until softened, about 5 minutes.

Add stock, orange rind and juice and mustard; bring to boil, stirring and scraping up any brown bits.

Return chicken and any juices to pan; reduce heat, cover and simmer, turning chicken once, until juices run clear when chicken is pierced, about 20 minutes.

Whisk cornstarch with 1 Tbsp water; whisk into pan and simmer until thickened, about 1 minute.

Stir in parsley.

Serves 4

Per serving: 236 calories

Slow-Cooker Chicken with Orange Mustard Sauce:

Do not remove skin.

After browning chicken, transfer to slow cooker.

Continue with recipe, scraping stock mixture into slow cooker.

Cover and cook on low for 4 hours.

Skim off any fat.

Whisk 1/4 cup water with 2 Tbsp cornstarch and stir into slow cooker; cover and cook on high until thickened, about 10 minutes.

Remove skin if desired.

Stir in parsley.

Canadian Living's "Best Chicken," Spring 2008, page 11

SESAME HOISIN CHICKEN

SESAME HOISIN CHICKEN

In bag, combine:

1/4 cup all-purpose flour

1/4 tsp pepper

Add:

8 skinless chicken thighs &/or drumsticks or 4 chicken breasts

Shake to coat.

Reserve remaining flour mixture.

In skillet, heat:

2 Tbsp vegetable oil

over medium-high heat; brown chicken, about 10 minutes.

Remove to plate; set aside.

Drain off any fat.

Add to pan:

1 onion, chopped

4 cloves garlic, minced

Fry over medium heat for 3 minutes.

Add:

2 carrots, sliced

1/4 tsp ground ginger

Cook until vegetables are tender, 1-5 minutes.

Add reserved flour mixture.

Add:

1 cup chicken stock

2 Tbsp hoisin sauce

2 Tbsp soy sauce

1/4 tsp sesame oil

Bring to boil.

Return chicken to pan; reduce heat, cover and simmer, stirring occasionally and turning chicken once, until juices run clear when chicken is pierced, about 35 minutes.

Serve sprinkled with garnish:

1 Tbsp sesame seeds, toasted

Makes 4 servings.

Canadian Living’s “Best Chicken,” Spring 2008, page 13

AMAZING ASIAN SALAD TOSS

AMAZING ASIAN SALAD TOSS

8 cups packed baby spinach leaves

1 red pepper, cut into thin strips

1 cup thin matchlike carrot sticks

1 green onion, thinly sliced

1/2 cup chow mein noodles

1/3 cup Kraft Signature Asian Sesame Dressing

Combine first 4 ingredients in large bowl.

Add noodles and dressing just before serving;

toss to coat.

Serves 6 (1 cup each)

Per serving: 90 calories

Kraft's "What's Cooking in Hockeyville 2010" magazine

BAKED CRUSTY-TOPPED MAC AND CHEESE

We made this for supper a few days ago. It was very good! The Tex-Mex cheese & spice recommendations are our own recommendations to add more flavour.

BAKED CRUSTY-TOPPED MAC AND CHEESE

2 Tbsp butter

1 onion, chopped

1/3 cup all-purpose flour

3 cups milk

3 cups shredded old Cheddar cheese (or Tex-Mex cheese)

(add Tex-Mex spice to taste - our recommendation)

2 tsp Dijon mustard

3/4 tsp salt

1/2 tsp pepper

2 cups macaroni

1/4 cup chopped fresh parsley

In saucepan, melt butter over medium heat; fry onion, stirring, until softened, 3 minutes.

Add flour; cook, whisking, for 1 minute. Whisk in milk; cook, whisking, until thickened, about 8 minutes. Add Cheddar cheese, mustard, salt and pepper.

Meanwhile, in pot of boiling salted water, cook macaroni until tender but firm, 8 minutes. Drain.

Combine cooked macaroni and cheese sauce in 8" (2 litre) square glass baking dish.

Sprinkle 1/4 cup dry bread crumbs over top.

Bake in 350 F (180 C) oven until crusty, about 30 minutes.

Makes 4-6 servings.

Per each of 6 servings: 487 calories

Canadian Living's "Make it Tonight", pg 119

Cheesy Ham & Rice Bake

1 1/2 cups uncooked instant rice
1 can cream of mushroom soup
1 soup can milk
1/4 cup mayo
120 g. sliced ham, chopped
2 cups frozen peas
1/2 cup cheddar cheese, grated

Preheat oven to 425 degrees. Mix rice, soup, milk, mayo, ham and cheese in 2L baking dish. Cover with foil.

Bake 20 minutes; uncover.

Sprinkle with cheese, bake uncovered for 10 minutes until rice is tender and cheese is melted. Let stand 5 minutes before serving.

From Kraft Canada Website

**** I didn't put deli meat in, I put leftover ham that I had in the freezer and cubed it up. I did spray the pan with PAM, but I do that for any dish. We really liked this one. It took only 5 minutes to prepare and tasted really good! The ham flavour spread throughout the whole dish which really added to the flavour seeing there's not much in here. Enjoy! I would make it again, but not all the time.****

Kraft Old Fashioned Peanut Butter Cookies

Prep time: 10 minutes
Ready in: 20 minutes
Serves: 7 dozen

Ingredients:

1 cup Smooth of Crunchy Peanut Butter
1 cup butter or margarine softened
1 cup packed brown sugar
1 cup granulated sugar
2 eggs
1 tsp vanilla
2 1/2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Directions:

1. Heat oven to 350 degrees F (180 C)
2. Cream together peanut butter, butter, and sugars. Blend in egg and vanilla.
3. Combine flour, baking powder, baking soda, and salt. Stir into peanut butter mixture.
4. Drop by Tablespoonfuls onto greased cookie sheets. Flatten with fork.
5. Bake for 8 - 10 minutes or until golden brown. Cool for 5 minutes.

Japanese Chicken Salad

1/2 cup oil
3 Tbsp Vinegar
1 Tbsp sugar
1 tsp salt
1/2 tsp pepper
pkg Mr. Noodle spice

Mix as dressing

Mr. Noodle's
chicken
coleslaw
toasted almonds and sesame seeds

Mix together. Let sit for a few hours in the fridge. Enjoy (just don't eat if you are nursing as your child will not be too happy!)

Caesar Dressing

1/2 cup freshly grated Parmesan
1/4 cup plus 2 tablespoons olive oil
1/4 cup plus 2 tablespoons vegetable oil
1/4 cup fresh lemon juice
2 garlic cloves
1 teaspoon Worcestershire sauce
Salt and freshly ground black pepper to taste

Combine all ingredients in blender or processor. Blend until smooth.
Season to taste with salt and pepper.

Makes 1 cup.

Soft Oatmeal Cookies (by Rochelle)

Ingredients:

1/2 cup raisins
1/3 cup water
1/2 cup shortening
1 egg
1 1/2 cup brown sugar
1 1/2 tsp vanilla
2 cup flour
1 1/4 cup oats
2 tsp baking soda
3/4 tsp cinnamon
1 tsp salt
1/2 cup raisins

Directions:

1. Combine rains and water in food processor or magic bullet and blend until smooth.
2. Combine this puree with shortening, egg, brown sugar, and vanilla.
3. Combine dry ingredients in seperate bowl. Pour into mix and mix well. Add raisins.
4. Roll into balls and press down.
5. Bake 275 degrees for 18 - 20 minutes.

Chocolate Chip Cookies (by Rochelle)

Ingredients:

2/3 cup shortening
2/3 cup margarine or butter
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp vanilla
3 cup flour
1 tsp baking soda
1 tsp salt
chocolate chips

Directions:

1. Mix together shortening, margarine or butter, sugar, brown sugar, eggs, and vanilla.
2. Add dry ingredients: flour, baking soda, and salt.
3. I've made these with milk chocolate chips, and they don't taste as good as made with specialty chocolate chips. The white chocolate chips I use are the flat round white chocolate rounds that you use to melt into molds (buy them from Michael's or something) and cut them into 4. Tastes soooo good!
4. Bake 350 degrees for 10 minutes

Butterscotch Cookies

1 cup- Butter or margarine, softened        
2 cups- Brown sugar, packed                                              
2- Eggs
1 tsp- Vanilla
1 cup- Chopped
3 cups- Flour
1 tsp- Baking soda

Mix all ingredients together. Bake oven at 350. Bake for 8-10 minutes.
From Candice
Found in Company's Coming Cookies-page 67

Easy Chicken Stir Fry

Easy Chicken Stir-Fry Skillet

Prep Time:

10 min

Total Time:

20 min

Makes:

4

What You Need

2 tsp. oil

1 lb. (500 g) boneless skinless chicken breasts, cut into strips

3 cups frozen stir-fry vegetables, thawed

1/4 cup Kraft Signature Asian Sesame Dressing

2 Tbsp. soy sauce

1 Tbsp. honey

1/4 cup chopped peanuts

2-2/3 cups hot cooked instant white rice or noodles

Make It

HEAT oil in large skillet on medium-high heat. Add chicken; cook and stir 7 min. or until no longer pink.

ADD vegetables, dressing, soy sauce and honey; mix well. Cook an additional 2 min. or until heated through. Sprinkle with peanuts.

SERVE over the rice or noodles

Kraft Canada Recipe

PILAF WITH WINE & TOMATOES

PILAF WITH WINE & TOMATOES

(E: this is the rice dish we made when you visited us last year.)

2 Tbsp olive oil

1 cup chopped onion

1 1/2cups long-grain rice

Salt and freshly ground black pepper

1 cup dry white wine (red will also do fine)

2 cups chicken, beef, or vegetable stock, or water, heated to the boiling point

About 1 cup chopped tomatoes (canned are fine; don't drain)

Freshly grated Parmesan cheese (optional)

Place the oil in a large, deep skillet which can later be covered and turn the heat to medium-high.

When the oil is hot, add the onion.

Cook, stirring, until the onion softens but does not begin to brown, 5-8 minutes.

Add the rice all at once, turn the heat to medium, and stir until the rice is glossy and completely coated with oil, 2-3 minutes.

Season well, then add the wine and cook, stirring,

until some of it has bubbled away, about 2 minutes. Turn the heat to medium-high and add the liquid and the tomatoes.

Bring to a boil, then turn the heat to low and cover the pan.

Cook for 20 minutes, then check the rice.

When the rice is tender and the liquid is absorbed, it's done.

If not, cook for 2-3 minutes and check again.

Serve, topped with grated Parmesan.

Serves 4

How to Cook Everything by Mark Bittman, pg 203

Soft and Chewy Chocolate Chip Cookies

Soft and Chewy Chocolate Chip Cookies (our family favourite!)

INGREDIENTS

Makes about 3 dozen.

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups (about 12 ounces) semisweet and/or milk chocolate chips

DIRECTIONS

Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

Slow Cooker Tex Mex Chicken

Another hit I made while Dad & Mom were here.  Super easy... just let it sit and cook in the crockpot and serve over rice... delicious!

Slow-Cooker Tex-Mex Chicken

prep time 15 min
total time 6 hr 15 min
makes 4 servings what you need!

1 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips
2 Tbsp.  (1/2 of 1-1/4-oz. pkg.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
2 Tbsp. flour
1   each green and red pepper, cut into 1-inch-wide strips
1 cup frozen corn
1-1/2 cups  TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 cup KRAFT Mexican Style Finely Shredded Four Cheese make it!

TOSS chicken with taco seasoning and flour in slow cooker. Stir in vegetables and salsa; cover with lid.

COOK on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).

STIR just before serving; top with shredded cheese.

White Cheese Chicken Lasagna

Mom and I made this one when they came for a visit.  Lots of prep but it was SOOOO delicious.  I'm not usually a ricotta fan but this was to die for.




White Cheese Chicken Lasagna

Prep Time: 25 Minutes
Cook Time: 50 Minutes
Ready In: 1 Hour 15 Minutes
Servings: 12

"Thick with an abundance of mozzarella, Parmesan and ricotta cheeses, this chicken and spinach lasagna could make you forget all about the tomato kind!"

INGREDIENTS:
9 lasagna noodles
1/2 cup butter
1 onion, chopped
1 clove garlic, minced
1/2 cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 1/2 cups milk
4 cups shredded mozzarella cheese,
divided
1 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
2 cups ricotta cheese
2 cups cubed, cooked chicken meat
2 (10 ounce) packages frozen chopped
spinach, thawed and drained
1 tablespoon chopped fresh parsley
1/4 cup grated Parmesan cheese for
topping

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.
2. Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.
3. Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.
4. Bake 35 to 40 minutes in the preheated oven.

ORDER OF LAYERS:  (I found it easier to write this out)
sauce
noodles
ricotta
chicken
noodles
sauce
spinach
mozza cheese
parm cheese
noodles
sauce
parsley
parm cheese

CURRIED CHICKEN SALAD WRAPS

CURRIED CHICKEN SALAD WRAPS

(This is a lunch favourite of ours. We place everything but the tortillas in a container then wrap the tortillas in plastic wrap for our lunches. When ready to eat, just unroll the tortillas, add the chicken salad, roll up into a tortilla shape & eat... yum!!)

3 cups cubed cooked chicken

1 cup chopped celery

1 cup halved seedless red or green grapes

1/2 cup toasted slivered almonds

1 Tbsp lemon juice

3/4 tsp curry powder

2/3 cup light mayonnaise

salt & pepper to taste

10 lettuce leaves

10 large 10”/25cm flour tortillas

In a large bowl, stir together chicken celery, grapes, almonds, lemon juice, curry powder, mayonnaise, salt and pepper.

Place 1 lettuce leaf on each tortilla. Divide chicken mixture evenly along centre of each lettuce leaf. Fold up bottom and roll up tortilla.

Makes 10

Per wrap: 366 calories

Dieticians of Canada Cook Great Food, 2001, page 64

GREEK WITH ENVY

GREEK WITH ENVY

Greek tortellini salad with vegetables and a light vinaigrette dressing.

Turn yourself into a Greek goddess and become the envy of all your friends by whipping up this sensational, substantial tortellini salad that's loaded with tomatoes, cucumbers, feta cheese, oregano, and an irresistible balsamic dressing. You'll covet every last morsel!

Dressing:

1/3 cup fat-free Italian salad dressing

1 Tbsp balsamic vinegar

1 Tbsp freshly squeeze lemon juice

1 tsp Dijon mustard

1 tsp liquid honey

1 lb (454 g) cheese-filled tortellini

1 1/2 cups peeled, diced English cucumber

10 cherry tomatoes, halved

3/4 cup chopped bottled roasted red peppers

3/4 cup crumbled light feta cheese

1/2 cup chopped green onions

1/3 cup minced red onions

2 Tbsp minced fresh oregano leaves

1/4 tsp freshly ground black pepper

To make dressing, whisk together all dressing ingredients in a small bowl.

Refrigerate until ready to use.

Cook tortellini according to package directions until tender but firm.

Drain and rinse under cold running water.

Drain again.

Transfer tortellini to a large bowl.

Add cucumber, tomatoes, red peppers,

feta cheese, green & red onions, oregano,

and pepper.

Mix well.

Add dressing and toss again.

Cover and refrigerate fr 1 hour before serving.

Serves 4.

Per serving: 43 calories

Eat, Shrink & Be Merry by Janet & Greta Podleski, pg 74

Lemon Meringue Pie

Ingredients

• 4 egg yolks (reserve whites for meringue)
• 1/3 cup cornstarch
• 1 1/2 cups water
• 1 1/3 cups sugar
• 1/4 teaspoon salt
• 3 tablespoons butter
• 1/2 cup lemon juice
• 1 tablespoon finely grated lemon zest
• 1 (9-inch) pie shell, recipe follows
  
• 1 recipe Meringue, recipe follows

Directions

Adjust the oven rack to the middle position. Preheat oven to 375 degrees F.

Pie Crust:

1/3 cup margarine
1 1/3 cup crumbs
1/4 cup sugar

Mix ingredients together and press into 9 inch pie plate. Cook for 8 minutes at 375.

Lemon Meringue: (see top ingredients)

Whisk egg yolks in medium size mixing bowl and set aside.

In a medium saucepan, combine cornstarch, water, sugar, and salt. Whisk to combine. Turn heat on medium and, stirring frequently, bring mixture to a boil. Boil for 1 minute. Remove from heat and gradually, 1 whisk-full at a time, add hot mixture to egg yolks and stir until you have added at least half of the mixture.

Return egg mixture to saucepan, turn heat down to low and cook, stirring constantly, for 1 more minute. Remove from heat and gently stir in butter, lemon juice, and zest until well combined. Pour mixture into pie shell and top with meringue while filling is still hot. Make sure meringue completely covers filling and that it goes right up to the edge of the crust. Bake for 10 to 12 minutes or until meringue is golden. Remove from oven and cool on a wire rack. Make sure pie is cooled completely before slicing.

Meringue Topping:

• 4 egg whites
• 1 pinch cream of tartar
• 2 tablespoons sugar

Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes. Use to top lemon filling.

Yield: topping for 1 (9-inch) pie

Recipe derived from Alton Brown - Food Network. This is the best lemon meringue pie I have ever tasted - not too sweet like most pies out there.

Pineapple Orange Smoothie

Ingredients:

3 - 4 Pineapple slices
1 orange cut up
1 cup milk
1 cup ice cubes
2 tsp sugar or honey

Directions:

Add all ingredients into blender. Blend for 1 minute until smooth. Pour into cups with straws and enjoy.

Posted by Jordyn Sweiss

Shake & Bake Chicken

1 cup flour
2 tsp cornstarch
2 tsp paprika
2 tsp onion powder
2 tsp salt
2 tsp sugar
10 tsp vegetable oil
3 1/2 tsp poultry seasoning
2 tsp dry parsley
2 cup bread crumbs
1/2 cup milk

1. Combine dry ingredients together. Add oil and mix well. Put in ziploc bag and freeze before use.
2. Clean chicken under water, dip complete chicken in milk and coat with shake and bake.
3. Put chicken on greased tray or parchment paper.
4. Cook 350 for 45 min - 1 hr.

I crushed my homemade bread crumbs made with various seasonings, crushed a box of unsalted premium crackers rather than adding all these seasoning which I didn't have on hand. I definitely suggest paprika as it gives a very nice coloring to the shake and bake. It worked like a charm and tasted yummy!

Lunch Box Cereal Bars

Lunch Box Cereal Bars

2 1/2 cups toasted oat cereal rounds

2 cups mixed dried berry fruit or trail mix or equal amounts raisins, dried cranberries, dried cherries and dried blueberries

1 cup cornflakes

1 cup rice crisp cereal

1/2 cup sweetened shredded coconut

2/3 cup packed brown sugar

1/3 cup butter

1/3 cup corn syrup

1/4 cup liquid honey

1/4 tsp salt

1/2 tsp vanilla

Grease 13" x 9" metal cake pan; set aside.

In large heatproof bowl, stir together oat cereal rounds, dried berry fruit mix, cornflakes,

rice crisp cereal and coconut.

In saucepan, combine brown sugar, butter, corn syrup, honey and salt;

bring to boil over medium-high heat, stirring often.

Boil, stirring constantly, until foamy, about 2 minutes.

Remove from heat; stir in vanilla.

Let stand for 1 minute.

Pour over cereal mixture; stir until evenly coated.

Scrape into prepared pan.

Using greased spatula, press firmly into even layer.

Let cool completely.

Cut into 18 bars.

(Make ahead: Layer between waxed paper in airtight container and store for up to 3 days or freeze.)

Makes 18 bars.

Per serving: 174 calories

Canadian Living's "Make it Tonight", pg 226

Burnished Hoisin Chicken

Burnished Hoisin Chicken

1/2 cup hoisin sauce

2 Tbsp soy sauce

2 Tbsp rice vinegar

2 cloves garlic, minced

1 Tbsp minced gingerroot (0r 1 tsp ground ginger)

1/4 tsp salt

1/4 tsp pepper

2 lb (1 kg) chicken pieces

1 Tbsp sesame seeds, toasted

In large bowl, whisk together hoisin sauce, soy sauce, rice vinegar, garlic, ginger, salt & pepper.

Add chicken; turn to coat.

Cover and marinate in refrigerator for 4 hours.

Divide chicken between 2 large resealable plastic freezer bags; pour marinade over chicken.

Press out air and seal bags.

Freeze for up to 1 month.

Thaw in refrigerator.

Place chicken, bone side down, in large roasting pan; brush with any remaining marinade.

Roast in 425 F (220C) oven until golden, crisp and juices run clear when chicken is pierced, about 30 minutes.

Sprinkle with sesame seeds.

Serve with rice or pasta.

Serves 4

Per serving: 366 calories

Canadian Living's "Make it Tonight" cookbook, pg 143