curry chicken

Curry chicken

1 tbsp. Cornstarch
2 tsp. curry powder
1/8 tsp. crushed red pepper flakes
1 C. reduced sodium chicken broth
1 Tbsp. reduced sodium soy sauce
1 lbs. boneless skinless chicken breast, fat cut off, cut into cubes
2 tsp. canola oil, divided
1 cup sliced fresh carrots
2 garlic cloves, minced
3 cups fresh broccoli florets
4 green onions, thinly sliced

1) In a small bowl, combine the cornstarch, curry and red pepper flakes. Stir in broth and soy sauce until smooth; set aside. In a large non stick skillet or wok coated with nonstick cooking spray, stir-fry chicken in 1 tsp. of canola oil for 5-6 minutes or until no longer pink. Remove and keep warm.
2) In the same pan stir-fry carrots and garlic in remaining oil for 1-2 minutes longer.
3) Stir broth mixture and stir into vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to the pan; heat through.
Makes 4 servings, 1 serving equals 194 calories

Sweet potato casserole

Sweet Potato Casserole

3lbs sweet potato’s boiled and mashed
¾ C sugar
2 eggs beaten
1 tsp vanilla
¼ C butter melted
1/3 C milk
1tsp. cinnamon

Mix and put in 9x13 pan

Topping

1/3 C chopped pecans
1/3 C brown sugar
2 Tb melted butter
2 Tb flour

Mix in bowl, spread on top, and bake at 350 for 30 minutes.

French silk Pie

French Silk Pie

Crust ingredients if you don’t want to buy one

1 ½ C. graham cracker crumbs ½ C. butter
2 Tbsp. sugar

Filing ingredients

2 sq. Bakers chocolate ¾ C. sugar
2 eggs 1 tsp. vanilla
½ C. butter

Crust: Heat oven to 350. Mix crumbs, sugar and butter. Place into a 9 inch pie pan. Bake for 10 minutes.

Filling: Cream butter and sugar together with a mixer. Blend until smooth. Melt chocolate according to package directions, and add to the creamed mixture. Add the vanilla and blend. Add the eggs, one at a time, and beat 3 to 5 minutes after each egg. The longer that you beat the better, as the filling becomes more airy. Pout into the crust and chill.

Chicken Cordon Blue

Ingredients:
Chicken breast
ham
provolone cheese
about 3 cubes butter
italian bread crumbs
toothpicks

Directions:
Thaw the chicken breast. Dip each chicken breast in melted butter. Put one peice of ham and cheese on top of one chicken breast and then fold in half. Place toothpicks through the entire thing to hold in place. Place in pan. When you have a pan full of these, pour half of the remainder of the butter over the chicken pieces and then spread italian bread crumbs over the entire pan. Then pour the remainder of the butter over the chicken pieces. Cook at 425 degrees for 45-55 minutes, depending on the oven.