Ingredients

• 8 thin chicken cutlets, 3 oz each
• 1/2 cup whole wheat Italian seasoned breadcrumbs
• 1/4 cup grated parmesan cheese, divided
• 6 tablespoons egg whites or egg beaters
• 5 oz frozen spinach, squeezed dry of any liquid
• 6 tbsp part skim ricotta cheese
• 6 oz part skim mozzarella (I used Polly-O)
• olive oil non-stick spray (I use my Misto)

• 3 oz french bread or baguette
• 2/3 cup baby arugula
• .75 oz imported prosciutto (fat trimmed)
• 2 tsp balsamic vinegar
• 1 tsp extra virgin olive oil
• fresh cracked pepper

• 1/2 lb thin cut beef round sandwich steaks
• 1/2 large onion, sliced into rings
• 1/2 tsp olive oil
• 8 oz sliced mushrooms
• 4 seconds cooking spray (I like Smart Balance)
• garlic powder to taste
• salt and fresh cracked pepper to taste

• 12 oz French bread or baguette, cut into 4 pieces (see tip)
• 4 slices reduced-fat cheese slices (I used Sargento provolone)

• 2.75 oz baguette or French bread
• 2 oz lean roast beef
• 1//2 cup baby arugula (aka rocket)
• .25 oz shaved Parmesan
• fresh cracked pepper

                       The onions shrink to about half their size when the slowly cook down, and as they turn golden in color they turn sweet and delicious. They are great over burgers too, I make them with a lot less oil than he does with great results.

• 2 teaspoons olive oil
• 1 large white onion, sliced into rings
• salt and black pepper, to taste
• 12 oz leftover garlic lovers roast beef, sliced thin
• 8 oz whole wheat Italian or French bread, cut into 4 pieces
• 4 oz reduced-fat Swiss Cheese or provolone

Method

• 1 lb. boneless skinless chicken breasts
• ¼ cup whole wheat flour (all purpose will work, too)
• ½ teaspoon salt
• 2 tablespoons butter
• 1 teaspoon lemon pepper seasoning
• 1 cup chopped asparagus
• 2 lemons, sliced

• If you are looking for a delicious, unique twist on chicken, try this Lime and Coconut Chicken recipe. This dish is not only yummy, it is easy and will soon become one of your favorite ways to serve chicken. Here’s what you will need:
•  
• Here’s how to cook it:
• 1. Trim fat from chicken and then slice them almost in half
• 2. Put each open breast in wax paper and use a mallet to pound them into even thicknesses
• 3. Mix all ingredients except lime and cilantro and pour over chicken in a bowl or plastic bag and marinate in the refrigerator for two hours
• 4. remove chicken from marinade and boil marinade over high heat for two minute stirring occasionally to avoid burning
• 4. Heat oil in a skillet and cook chicken in oil over high heat and do not turn the chicken for a couple of minutes, cook one breast at a time to avoid pan crowding
• 5. Flip the chicken and cook the second side until golden
• 6. Hold cooked chicken under a foil covered plate in a warm oven while you prepare the other breasts
• 7. Sprinkle with fresh lime and cilantro and serve with sauce
• Keep these ingredients on hand and this delicious, quick and easy dish will become an economical main dish you can count on. You can also use this chicken as kabobs or on the grill giving you many tasty options.

Directions:

Ingredients:

Ingredients:

• 1 cup sugar
• 1/2 cup vegetable oil
• 1/2 cup peanut butter
• 2 overripe bananas
• 2 eggs
• 1/2 cup buttermilk
• 1 teaspoon baking soda
• 2 cups sifted all-purpose flour
• 15 Oreos, crushed (I use a food processor)
• 6 Oreos, crumbled for topping (I just did this with my hands)

1. Preheat oven to 350°. Grease two standard sized loaf pans or 4 mini loaf pans.
2. Mix oil, peanut butter, and sugar in a large bowl with a stand mixer whisk.
3. Add the bananas, eggs, sour milk, and baking soda to the peanut butter mixture. Beat until combined.
4. Slowly mix in flour, beating just until combined, don't over mix!
5. Mix in the crushed Oreos. Divide the batter evenly between the two pans (even if it looks like the batter could all fit comfortably in one pan, don't! I've found that I can't get it to bake all the way through without burning the outside if I only use one pan).
6. Crumble the 6 Oreos over the batter (3 Oreos for each).
7. Bake for 30-35 minutes or until toothpick inserted comes out mostly clean (it IS a very moist bread, so you may still have a little bit of bread that sticks to the toothpick, that's ok).
8. Let cool for at least 10 minutes in the pans before trying to slice.