Lemon Chicken with Green & White Bean Salad

Ingredients:
- chicken breasts
- lemon pepper
- flour
- butter
- lemons
- white wine
- egg noodles
- steam in bag green beans
- cannellini beans
- salt
- olive oil

Lemon Chicken:
1.  Cut chicken into thin cutlets
2.  Season flour with lemonm pepper in a bowl.  Dredge chicken cutlets in seasoned flour.
3.  Brown floured chicken in skillet over medium heat with a little oil and butter. 
4.  When chicken is desired color, add lemon juice (juice of 1-2 lemons) and white wine.  Simmer in skillet with chicken.  You may want to add a little extra flour to thicken the sauce and lemon pepper for seasoning.  (The sauce is the best part.  You can always add a little water, butter, & flour to make more sauce!) 
5.  Serve chicken over egg noodles. 

Green & White Bean Salad:
1.  Steam green beans according to directions.
2.  Drain & rinse cannellini beans. 
3.  Add a little olive oil, lemon juice (juice of 1 lemon), and salt to the bottom of a serving dish.  Add steamed green beans and cannellini beans.  Toss. 

I like the taste of lemon a lot.  Add as much or as little lemon flavor as you like.  I'm sure the dish would be delicious without the wine too.  Enjoy!

Blueberry-Oatmeal Muffins

 

PREP TIME

10 Min

TOTAL TIME

30 Min

SERVINGS

12

INGREDIENTS

1	cup Yoplait® 99% Fat Free plain or creamy vanilla yogurt (from 2-lb container)
1	cup old-fashioned or quick-cooking oats
1	egg or 2 egg whites, slightly beaten
1/4	cup canola oil
1/2	cup packed brown sugar
2/3	cup all-purpose flour
2/3	cup whole wheat flour
1	tsp baking soda
1	tsp ground cinnamon
1/4	tsp salt
1	cup fresh or frozen (do not thaw) blueberries

 

1. 1 Heat oven to 400°F. Place paper baking cups in 12 regular-size muffin cups, or grease bottoms only of muffin cups.
2. 2 In small bowl, mix yogurt and oats. In large bowl, mix egg, oil and brown sugar. Stir in flours, baking soda, cinnamon, salt and yogurt mixture (batter will be lumpy). Gently stir in blueberries. Divide batter evenly among muffin cups.
3. 3 Bake 18-20 min or until golden brown. Immediately remove from pan.

Whole Grain Waffle

My children decided to sleep late this morning, so of course...I couldn't sleep.  I turned on the tv, and $40 a day was on.  rachel ray ordered a Whole Grain Waffle, and it looked amazing.  So...Waffles for breakfast!

Below are two recpies...the one I made, and another that's a little more "whole grain."

Mine:

2 cups Heart Healthy Bisquick
1 1/2 cups milk
1/2 cup quick cooking oats
1/4 cup wheat germ
1 tbsp vegeatble oil
1 egg

Combine ingredients and cook in Waffle maker.  top with fresh blueberries, frozen blueberries warmed for 1 minute, or your favorite syrup.  Makes about 4 waffles.  YUMMY!



This one is more detailed, but looks delicious.  It is from the Food network site.

• 1 1/4 cups all-purpose flour
• 3/4 cup rolled oats
• 1/4 cup firmly packed light brown sugar
• 2 tablespoons wheat germ
• 4 teaspoons baking powder
• 1 teaspoon ground cinnamon
• Pinch fine salt
• 2 large eggs
• 1 1/2 cups milk
• 1/4 cup unsalted butter, melted
• 1/4 cup peanut or walnut oil
• Maple syrup

Directions

Preheat a waffle iron to medium-high.

Whisk the flour with the oats, sugar, wheat germ, baking powder, cinnamon, and salt in a medium bowl. In another medium bowl, lightly whisk the eggs, then add the milk, butter, and oil.
Gently stir the wet ingredients into the dry ingredients with a wooden spoon, to make a batter. Take care not to over work the batter, it's fine if there are a few lumps.
Pour 1/3 to 1/2 cup of batter per waffle (it depends on the size of your waffle iron) and cook until the outside of the waffle is crisp and inside is cooked through, 3 to 5 minutes. (The time varies depending on the size and spread of a waffle iron). Serve warm with maple syrup. Repeat with remaining batter.