Chicken Piccata Pasta Toss

1 pound pasta of your choice (use package directions)

2 tablespoons Extra Virgin Olive Oil

1 & 1/4 pound chicken tenders, cut into 1-inch pieces

Salt and pepper, to taste

1 tablespoon of butter

4 cloves garlic, chopped

2 medium shallots, chopped

2 tablespoons flour

1/2 cup white wine 

1 lemon or lemon juice (use half of lemon)

1 cup chicken broth 

3 tablespoons capers, drained

1/2 cup fresh parsley, chopped

Chives, if desired for garnish

Heat a deep nonstick skillet over medium-high heat.  Add 1 tablespoon of olive oil and the sliced up chicken to the pan.  season with salt and pepper, and brown until lightly golden all over, about 5 to 6 minutes.  Remove chicken from pan and set aside.

Return skillet to heat, reduce to medium.  Add another tablespoon of olive oil, 1 tablespoon butter, garlic, and shallots and saute, 3 minutes.  Stir in flour and cook 2 minutes.  Whisk in wine and reduce liquid, 1 minute.  Whisk lemon juice (only use half a lemon) and broth into sauce.  Stir in capers and parsley, if desired.  Return chicken to skillet with sauce; stir and heat through a minute or two.  Toss hot pasta with chicken and sauce.  Adjust salt and pepper to taste.  Top with fresh chives and ENJOY!

Black Bean Tacos

Low Cholesterol/High Fiber

** Okay, so we made it into a burrito style instead of taco and used 100% whole wheat tortillas**

2 cans (15 ounces each) black beans, rinsed and drained.

1 medium onion, chopped (1/2 cup)

1 small green bell pepper, chopped (1/2 cup)

2 cloves garlic, finely chopped

1 jar (8 ounces) taco sauce or salsa (1 cup)

8 taco shells or tortillas

1/2 cup of shredded lettace

1 small tomato, chopped (1/2 cup)

1/2 cup reduced fat sour cream

** I also think avocado would go great with this meal!**

Mash beans from 1 can of beans; set aside.

Spray 10-inch nonstick skillet with cooking spray; heat over medium heat.  Cook onion, bell peppers, and garlic in skillet about 5 minutes, stirring frequently, until veggies are tender.

Stir in mashed beans, remaining beans, and the taco sauce.  Heat to boiling; reduce heat.  Simmer uncovered for 5 minutes.

Spoon about 1/4 bean mixture into taco shell and add lettuce, tomato, and sour cream.

Spring Chicken Pasta

Low Fat, High Fiber 

** Take out the meat and it's a great Vegetarian dish**

1 1/2 pounds skinless, boneless chicken breasts halves

8 ounces uncooked whole wheat spaghetti

1 pound asparagus, cut into 2-inch pieces

8 sun-dried tomato halves (not oil packed), chopped

2 cloves garlic, finely chopped

1 large yellow bell pepper, chopped (1 1/2 cups)

3/4 cup chopped red onion

2 cups chicken broth

3/4 cup fat-free ricotta cheese

1/3 cup chopped fresh basil leaves

2 tablespoons reduced fat sour cream

1/2 teaspoon salt

1/4 teaspoon pepper

Remove fat from chicken.  Cut chicken into 1/2 inch strips.  Cook and drain spagetti as directed on package- except omit salt.

While spaghetti is cooking, cook asparagus, tomatoes, garlic, bell pepper, onion, and broth in 3-quart saucepan over medium heat 5 minutes.  Stir in chicken.  Cook 2 to 3 minutes, stirring constantly, until asparagus is crisp-tender and chicken is no longer pink in center.

Stir in spaghetti and remaining ingredients (sour cream, basil, ricotta, salt and pepper).  Toss about 30 seconds or until heated through.

Teriyaki Chicken Stir-Fry

Low Calorie/Low Fat/High Fiber

1 pound cut-up chicken breasts

1/2 cup teriyaki baste and glaze

3 tablespoons lemon juice

1 bag (16 oz) frozen broccoli, carrots, water chestnuts, and red peppers

Hot cooked couscous, rice or noodles, if desired


Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat.  Add cut-up chicken; stir fry 3 to 4 minutes until no longer pink.

Stir in remaining ingredients except rice/noodles/couscous.  Head to boiling, stirring constantly; reduce heat.  Cover and simmer about 6 minutes or until veggies are crisp/tender.  Serve with rice/noodles/couscous.

Our creative creation of Weck's Original Papa's

If you haven't had Weck's and/or don't have Weck's, then make this!

1/2 Jimmy Dean Pork Sausage (16 oz)

1 bag Ore ida frozen has browns

2-3 tablespoons of vegetable oil

4 eggs (or egg whites)

1/2 jar of 505 Green Chile Sauce (16 oz jar)

6 strips of bacon, if desired

Make sausage first-  If frozen, thaw pork sausage before placing in skillet.  Cook sausage over medium-high heat until no longer pink.  Drain grease.

In a different 12-inch skillet, heat vegetable oil.  Pour in hash browns and cook till a light brown.  Pour in cooked sausage and cooked bacon into the hash brown skillet.  Stir together on low heat. 

Make your eggs however you like them.

In a small sauce pan (or microwave ;) ), heat up the 505 Green Chile sauce.  Serve your portion of hash brown mixture and pour the warmed up green chile sauce over mixture.  Add egg.  Add cheese. 

Enjoy!