Baked Chicken Breast with Honey Mustard Sauce

Prep and cook time: 30 minutes

Ingredients:

4 boneless, skinless chicken breasts
1 ½ cups chicken broth
1 TBS fresh lemon juice
2 ½ TBS honey
2 TBS Dijon mustard
¼ cup sliced dried apricots
2 TBS coarsely chopped walnuts
1 TBS chopped parsley
4 bunches fresh spinach, stems removed and rinsed thoroughly
salt and pepper to taste

Directions:

Preheat oven to 375. Place chicken breasts in baking dish. Season with salt and pepper and cover. Bake for about 30 minutes or until done. While chicken is baking, bring salted water to a boil to cook spinach.

While water is coming to a boil, begin sauce. Combine broth, lemon juice, honey and mustard in a small saucepan. Whisk together and bring to a boil on high heat. Once it comes to a boil, simmer for about 20 minutes. This can be cooking while chicken is baking. You want it to be reduced to a little less than half the volume you start with. This will thicken and intensify the flavor.

Add apricots and cook on high for another 5 minutes. When sauce is done, add chopped walnuts, parsley, salt and pepper. Cook spinach for only 2 minutes at the most. Drain and press dry. Season with a little salt and pepper. Divide spinach between 4 plates. Slice chicken breast and place over bed of spinach. Spoon sauce over chicken and spinach.

For more recipes, visit recipes.thetotalshop.com

Beef and Vegetable Stir Fry

Prep and cook time: 23 minutes

Ingredients:

1 beef bouillon cube
¼ cup hot water
3 tablespoons reduced-sodium soy sauce
2 tablespoons dry white wine or water
1 tablespoon cornstarch
¼ to ½ teaspoon ground ginger
¼ tablespoon vegetable oil
1 pound lean beef sirloin steak, cut into 2-inch strips
2 cloves garlic, finely chopped
2 tablespoons water
1 package (16 oz) frozen mixed vegetables
½ cup (about 3) 1-inch slices green onions
4 cups cooked brown rice

Directions:

Dissolve bouillon in ¼ cup water in a small bowl. Stir in soy sauce, wine, cornstarch, ginger and pepper. Heat vegetable oil in a large, nonstick skillet over medium-high heat. Add beef and garlic; cook, stirring constantly, for 3-4 minutes or until beef is no longer pink. Remove from skillet. Heat 2 tablespoons water in same skillet. Add vegetables; cook stirring occasionally, for 3 to 5 minutes or until vegetables are tender. Return beef to skillet; stir in bouillon mixture and green onions. Cook, stirring frequently for 2 to 3 minutes or until sauce is thickened. Serve over rice.

For more recipes, visit recipes.thetotalshop.com

Baked Pasta In A Hurry

Prep and cook time: 30 minutes

Ingredients:

1 large jar chunky or thick spaghetti sauce
1-1/2 cups water
1 bag pasta (shells, bow-tie, etc.)
2 cups shredded Mozzarella cheese
Parmesan cheese

Directions:

Lightly coat large baking dish with Crisco to make clean up easy. Heat oven to 425. In a mixing bowl, stir sauce, water and pasta until well coated. Pour pasta and sauce into a baking dish.

Cover with foil and bake for 30 minutes. Top with shredded cheese, return to oven for 10 minutes. Sprinkle with Parmesan and serve.

For more recipes, visit recipes.thetotalshop.com

Angel Hair Pasta with Lemon Sauce

Prep and cook time: 20 minutes

Ingredients:

1 pkg. (9 oz.) cooked diced chicken
1/3 cup butter, melted
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley (or 1 tsp. dried parsley)
¼ teaspoon marjoram
¼ teaspoon garlic powder

Directions:

Prepare pasta according to package directions. Toss pasta with remaining ingredients. Season with salt and ground black pepper


For more recipes, visit recipes.thetotalshop.com