Honey Pecan Chicken aka "faux fried chicken"

Last night we had honey pecan chicken from Cooking Light. We first had this recipe for Valentine's day our junior year at Vandy, but we have had it several times since because we both really like it. I served it with sweet potatoes and broccoli.

Ingredients

1/4 teaspoon salt
1/4 teaspoon pepper
1 lb chicken breast tenders
1/4 cup honey
2 tablespoons Dijon mustard
3/4 teaspoon paprika
1/8 teaspoon garlic powder
1 1/4 cups finely crushed cornflakes (about 4 cups uncrushed cereal)
1/2 cup finely chopped pecans
Cooking spray

Preparation

Preheat oven to 400°.
Sprinkle salt and pepper evenly over chicken; set aside. Combine honey, mustard, paprika, and garlic powder in a small bowl; stir well. Combine cornflakes and pecans in a shallow dish; stir well. Brush both sides of chicken with honey mixture; dredge in cornflake mixture.
Place chicken pieces on a large baking sheet coated with cooking spray. Lightly coat chicken with cooking spray, and bake at 400° for 30-35 minutes or until done.

Triple Chocolate Chip Cookies

This recipe is just the Nestle Tollhouse recipe but with 3 types of chocolate chips. They are a delicious "classic" cookie. I had some trouble with them spreading thinly so I chilled the dough on the cookie sheets before baking which helped a little.

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 4 oz milk chocolate chips
• 4 oz semi-sweet chocolate chips
• 4 oz white chocolate chips

Directions:
PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Tomato Basil Frittata

We made this frittata for "breakfast for dinner" night. It was yummy and easy. I served it with fruit and wheat toast (biscuits for Nick :) )

Ingredients:
7 egg whites
4 whole eggs
6-8 basil leaves, chopped
3/4 cup halved grape tomatoes
1/3 large onion
hand-full of spinach
1/4 cup goat cheese
italian seasoning (approx 1/2 tsp)
3-4 oz sliced smoked ham
olive oil cooking spray

Directions:
1. Beat eggs and egg whites in a bowl and set aside.
2. In an iron skillet or other 9-10" skillet coated with cooking spray, saute onions and spinach until soft and sprinkle with salt and pepper.
3. Add tomatoes followed by basil and ham. Saute for an additional minute.
4. Add eggs to pan. Sprinkle with salt and pepper.
5. Sprinkle with italian seasoning.
6. Scatter goat cheese across frittata as it is cooking.
7. When the eggs are almost set, put under the broiler for approximately 3 minutes or until lightly browned.

Summer Squash Gratin

We made this Saturday night with squash and tomatoes from Julie's garden. It was delicious! I found the recipe from the blog "Kath Eats."

Ingredients:
2 tomatoes
2 squash
2 zucchini
3 cloves of garlic, minced
2/3 cup shredded 2% cheese ( I used a mixture of parmesan, mozzarella, provolone)
1/4 cup panko bread crumbs
1/8 cup fresh basil, chopped

Directions:
1. Slice squash and zucchini into 1/4 inch slices. Lay on a sheet pan, spray lightly with olive oil, salt and pepper. Broil until lightly browned.
2. Slice tomatoes.
3. Saute garlic for a couple of minutes in a pan sprayed with olive oil.
4. Mix 1/2 cup cheese with basil and garlic.
5. Preheat oven to 350.
6. Layer squash and zucchini sprinkling cheese mixture in between each layer in a 8x8 glass baking dish.
7. Place tomatoes in layer on top.
8. Top with mixture of remaining cheese and panko.
9. Bake for 25 min, then broil for 5 min (but watch closely).

Waldorf Chicken Salad Wraps

I found this recipe on the blog "Culinary in the Country" but it is originally from Ellie Krieger. It is a good, healthy version of chicken salad I made a couple small changes in the recipe below. Also, we only had 12 oz of chicken and it turned out fine. It would serve 4 people. We both liked it a lot , and Nick is even willing to eat the leftovers for lunch tomorrow:) It is good for a quick dinner. The nutrition values are approximate as I made a couple minor changes from the original.



Ingredients:
3/4 cups nonfat Greek-style yogurt
2 tablespoons light mayonnaise
1 tablespoon lemon juice
1 teaspoons Dijon Mustard
1 teaspoon Honey Mustard
1/4 teaspoon salt
1 teaspoon minced thyme
1 pound cooked, skinless chicken breast cut into 1/2-inch cubes
1/2 cup seedless grapes, sliced in 1/2
1/4 cup toasted, coarsely chopped walnuts
1 medium granny smith apple, diced (about 3/4 cup)
2 celery stalks, chopped
Freshly ground black pepper
4 large leaves Romaine lettuce, rinsed and patted dry
4 whole-wheat wraps, about 8 inches in diameter


In a small bowl, combine the Greek-style yogurt, mayonnaise, lemon juice, mustard, salt and thyme until smooth. Fold in chicken, grapes, celery, walnuts and apples. Season with pepper.
Place 1 lettuce leaf on a wrap. Spoon about 3/4 cup of the chicken filling onto wrap and roll wrap around filling.

Nutrition Information
Nutritional Analysis Per Serving	Calories 420
Total Fat 15g	Saturated Fat 2g
Monounsaturated Fat 1.7g	Polyunsaturated Fat 3.5g
Cholesterol 80mg	Sodium 470mg
Protein 36g	Carbohydrates 35g
Fiber 3.5g

Oatmeal Peanut Butter Cookie Sandwiches

These  peanut butter sandwich cookies are delicious and reminiscent of the  the girl scout cookies, Do-si-dos. The recipe from All Recipes had many good reviews for a good reason! They are full of peanut butter flavor, but not overwhelmingly so. I definitely recommend trying them- they won't disappoint!

Oatmeal Peanut Butter Cookie Sandwiches (from AllRecipes.com)
Ingredients:
Cookies:

• 3/4 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1/2 cup peanut butter
• 1/2 cup white sugar
• 1/2 cup packed light brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup quick cooking oats

PB Filling:

• 3 tablespoons butter, softened
• 1 cup confectioners' sugar
• 1/2 cup smooth peanut butter
• 2 1/2 tablespoons milk

Directions:

1. In a large bowl, cream together 1/2 cup butter, 1/2 cup peanut butter, white sugar, brown sugar, and vanilla. Add egg and beat well.
2. In another bowl, combine the flour, baking soda, baking powder, and salt. Add these dry ingredients to the creamed mixture. Stir. Add oatmeal and stir.
3. Drop by teaspoons onto greased baking sheet, and press each mound down with a fork to form 1/4 inch thick cookies. Bake at 350 degrees F (175 degrees C) for 10 minutes, or until cookies are a light brown.
4. To Make Filling: Cream 3 tablespoons butterwith the confectioners' sugar, 1/2 cup smooth peanut butter, and the milk. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.