Chicken Breast in Cream Caper Sauce

INGREDIENTS:

4 boneless, skinless chicken breast halves
1 teaspoon lemon pepper
1 teaspoon salt
1 teaspoon dried dill weed
1 teaspoon garlic powder
3 tablespoons butter
1/2 cup whipping cream
2 tablespoons capers, drained and rinsed

DIRECTIONS:

Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder.
Melt butter in a large skillet over medium heat. Place breasts in skillet, and increase heat to medium-high. Turn chicken frequently, until brown, about 5 minutes. Reduce heat to medium, and cook 5 to 7 minutes, until breasts are cooked through. Remove chicken to a warm serving platter, and cover with foil.
Return skillet to stove, and increase heat to high. Whisk in whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes. Remove from heat. Stir in capers. Pour sauce over chicken, and serve.

Flank Steak

I used Pioneer Woman's Flank Steak marinade recipe and Andy grilled it on the grill! Yum! You can find it HERE.

Cucumber Salad

INGREDIENTS:

2 cucumbers, very thinly sliced
1/2 red onion, very thinly sliced
2-4 tablespoons vinegar
1 tablespoon lemon juice
2 tablespoons vanilla yogurt
salt and pepper, to taste
1 teaspoon chopped fresh dill


DIRECTIONS:
Add cucumbers/onion into a bowl.
Mix other ingredients (in separate bowl) and pour over cucumber/onion mixture.
Cover and refrigerate for at least 2-3 hours.

Frozen Lemonade Squares

INGREDIENTS:
9 graham crackers, finely crushed
1/4 cup margarine or butter, melted
1 qt. frozen vanilla yogurt, softened
6 oz. of frozen lemonade, concentrate, thawed
1/2 cup thawed Cool Whip

DIRECTIONS:
Mix graham crumbs and margarine; press onto bottom of a 9-inch square pan.
Beat yogurt and lemonade concentrate with mixer until well blended; spread over crust
Freeze for 4 hours and serve with cool whip.

Veggie Quesadillas

These are really yummy! A great Lent Friday night meal!


INGREDIENTS:

1/2 cup chopped red bell pepper
1/2 cup chopped zucchini
1/2 cup chopped yellow squash
1/2 cup chopped red onion
1/2 cup chopped mushrooms
Black Beans (optional)
Spinach (optional)
1 tablespoon olive oil
cooking spray
6 (9 inch) whole wheat tortillas
1 1/4 cups shredded reduced-fat sharp Cheddar cheese or Pepperjack
Sour Cream (or Greek Yogurt)
Guacamole
Pico De Gallo


DIRECTIONS:

In a large nonstick pan, cook red pepper, zucchini, yellow squash, onion, and mushrooms in olive oil over medium to medium-high heat for about 7 minutes, or until just tender. Add minced garlic, salt and pepper for additional flavor. Remove vegetables from pan.
Coat the same pan with cooking spray, and place one tortilla in pan. Sprinkle 1/4 cup of cheese evenly over tortilla, and layer 3/4 cup of the vegetable mixture over the cheese. Sprinkle another 1/8 cup of cheese on the vegetables, and top with a second tortilla. Cook until golden on both sides, for approximately 2 to 3 minutes per side. Remove quesadilla from pan, and repeat with remaining ingredients. Cut each quesadilla into 8 triangles with a pizza cutter. Serve hot and top with sour cream, guacamole and pico de gallo.