Our first meal uses chicken breasts and brightly colored bell peppers with Italian seasonings. You'll note that we have you slice the chicken in half and you may wonder why. The answer is two-fold. First, it cuts the cooking time, and second, it keeps the chicken tender. Try this with other recipes; you won't be disappointed. We served this with small new potatoes, but there is plenty of sauce, so try it with your favorite pasta.
(for the recipes, click on The Recipes or click on the individual recipe above)
Our second recipe proves that pizza can be made with ingredients that you may not have thought of before. This is so good that my husband ate it for breakfast the next morning. I used a Vermont low fat cheddar cheese that can be purchased in the supermarket. It tastes like cheese and melts like whole milk cheese, so I frequently use it even when I make cheese trays for company. Here we served our pizza with a simple salad with lemon vinaigrette.
(for the recipes, click on The Recipes or click on the individual recipe above)
Sunday night is family night and this meal is elegant and yet very simple. Do make sure to be careful when you ignite the cognac. We like your hair on your head and not smoking. Also, make sure to remove the skin from the chicken before you serve the dish. Roasting with the skin on keeps the chicken moist, but also is very high in saturated fat, so it has to go. We served our meal with noodles with parsley and some asparagus. Delightful!
(for the recipes, click on The Recipes or click on the individual recipe above)
Our last recipe is quick and easy with yummy Tex-Mex flavor. We prefer using boneless, skinless chicken thighs for this dish, but you can also use chicken breasts. It goes together quickly, leaving you just enough time to toss a salad with salad greens, diced jicama, halved cherry tomatoes, and bits of red onion. Pass heated corn tortillas to spread with the delicious sauce, then fold and eat for a yum-yum treat.
(for the recipes, click on The Recipes or click on the individual recipe above)
BSP and FTG
