Lemon Pepper Chicken

I found this recipe the other night (we're into crockpot season in Phx!) We definitely liked it better with the sauce, brown rice, and broccoli, but I served it to a family who had some lactose allergies, so we left the sauce optional on the side. It was a huge hit for the adults, as well as the 3year old crowd and super easy! The only hint I have is to get a really quality lemon pepper.

1 teaspoon dried oregano

1/2 teaspoon seasoned salt

1/4 teaspoon pepper (I used lemon pepper to enhance the lemon flavor- some of the reviews said it needed a little more lemon... this did the trick)!

6 boneless skinless chicken breast halves (6 ounces each)

2 teaspoons chicken bouillon granules

1/4 cup boiling water

3 tablespoons lemon juice

1-1/2 teaspoons minced garlic

1-1/2 cups (12 ounces) sour cream

2 teaspoons minced fresh parsley

Hot cooked brown rice, optional

Directions

Combine the oregano, seasoned salt and pepper; rub over chicken (I generously sprinkled more lemon pepper on top of the chicken too. Place in a 3-qt. slow cooker.

In a small bowl, dissolve bouillon in boiling water. Stir in lemon juice and garlic. Pour over chicken. Cover and cook on low for 4 hours or until a meat thermometer reads 170°.

Remove chicken and keep warm. Stir in sour cream and parsley; cover and cook for 15 minutes or until heated through. Serve chicken with sauce and rice if desired. Yield: 6 servings.

Nutrition Facts: 1 chicken breast half with 1/3 cup sauce (calculated without rice) equals 309 calories, 14 g fat (8 g saturated fat), 134 mg cholesterol, 509 mg sodium, 4 g carbohydrate, trace fiber, 36 g protein.
Lemon Chicken published in Simple & Delicious November/December 2008, p17

Fabulous Fish Cakes

This is a recipe I read about in Parents Magazine a couple months ago. Ben LOVED it (and Ike too)! It was a fun way to have fish:) We served it with a little tartar sauce too.
Ingredients:
Canola oil spray

1-3/4 pound cod fillet, bones removed

Salt and pepper, to taste

1 tablespoon olive oil

1 pound baking potatoes, peeled and quartered

1/4 cup chopped fresh parsley

2 tablespoons fresh lemon juice

2 tablespoons Dijon mustard

1 egg, beaten

2 teaspooon salt

1 cup bread crumbs

Directions

1. Coat a baking pan with canola oil spray and lay fish on the pan. Sprinkle with salt and pepper, and drizzle with olive oil. Bake for 15 minutes; let cool.
2. While fish bakes, boil potatoes for 12 to 15 minutes, until tender; let cool. Place potatoes in a large bowl and mash them until smooth.
3. Add fish, parsley, lemon juice, mustard, egg, salt, and 2 tablespoons of bread crumbs to potatoes and combine well. Divide mixture into 8 patties and set aside.
4. Place remaining bread crumbs in a shallow bowl. Dip patties in the crumbs, turn, fully coat, and place on a baking pan coated with canola oil spray. Bake for 6 minutes, turn over, and bake an additional 5 minutes.

Chicken in Creamy Mushroom Sauce

4 boneless, skinless chicken breasts

1/4 tsp. salt

1/8 tsp. pepper

garlic

couple sticks of celery - diced

green pieper - diced

1/4 c. flour

1/2 to 1 pound fresh sliced mushrooms

1 and 3/4 c. chicken broth

2 Tbsp. half and half

Cut up chicken breasts into bite-sized pieces and season with salt and pepper. Cook until almost tender in a couple tablespoons of olive oil. Stir the mushrooms, celery, garlic, and green piepers into the chicken when almost done and saute' until mushrooms are tender. Stir in flour. Add broth and half and half. Bring to boil and stir for 1 min. after it comes to a boil. Serve over rice or broccoli. YUM

Ricotta Cookies

2 1/4 c. flour

1 tsp. B.P.

1/2 tsp. soda

1/8 tsp. salt

1/2 c. butter

1 c. sugar

1 egg

1 c. ricotta

1 tsp. vanilla or almond extract

Glaze - 2 c. confectioner's sugar, 3 - 4 Tbsp. milk

Bake at 350 degrees fro 14 min. Partially cook cookies. Dip cookie into glaze.

I thought another way to make these would be to put lemon or orange rind in the cookie and the frosting. Maybe even make chocolate cookies and add in some cocoa.

Hannah claims that these are the best cookies in the world!