Tangy Mustard Sauce-great on chicken!

2 teaspoons olive oil
2 minced garlic cloves
1/4 cup dry white wine
1/4 cup fat-free, less-sodium chicken broth
2 tablespoons maple syrup
2 tablespoons Dijon mustard
3/4 teaspoon chopped fresh rosemary
1/2 teaspoon freshly ground black pepper

Directions* Heat olive oil in a skillet over medium-high heat. Add minced garlic to pan; sautÃ(C) 30 seconds, stirring constantly. Stir in wine, chicken broth, maple syrup, and Dijon mustard; bring to a boil. Cook until reduced to 1/4 cup (about 5 minutes), stirring occasionally. Stir in rosemary and black pepper.

S'more Dip

1 ½ cups semi sweet chocolate chips mixed with 1 (14oz) can condensed sweetened milk (not evaporated).  

In a small bowl melt in microwave (about 2 min) stirring once or twice.

Pour into a glass pie dish.  Drop throughout tablespoons (about 4) of Fluff (marshmallow spread).  

Put into micriowave about 30 sec…to soften marshmallow spread.  

Immediately use knife to make swirls.  Serve immediately with graham crackers...you're welcome (sooo good!)

One-Dish Chicken, Vegetable and Rice Bake

Ingredients

• 1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
• 1 cup water
• 1 (6 ounce) package seasoned long-grain and wild rice mix
• 1 (16 ounce) package frozen vegetable combination (broccoli, carrots, water chestnuts)
• 1 cup shredded Cheddar cheese
• 6 skinless, boneless chicken breast halves
• Paprika

Directions

1. Mix soup, water, rice, seasoning mix, vegetables and half the cheese in 3-quart shallow baking dish. Top with chicken. Sprinkle with paprika. Cover.
2. Bake at 375 degrees F for 1 hour or until done.
3. Top with remaining cheese.

Oscar's Egg Drop Soup-YES I got this from Evan's S.S. cookbook

2 eggs
2 cans (14 1/2oz each) low sodium chicken broth
1 to 2 tablespoons soy sauce (low sodium)
1 scallion trimmed and finely chopped
1 clove garlic finely chopped
1 teaspoon Asian sesame oil

Crack the eggs into a small bowl.  Use a fork to stir the eggs well before they're added to the soup.
Combing the chicken broth, 1 tbls. soy sauce, scallion, and garlic into a large saucepan.  Heat to boiling over high heat.  Reduce heat to low so it's simmering.

Gently stir the soup while you add the beaten eggs.  Simmer, without stirring until the egss are cooked, about 30 seconds.

Remove the saucepan from heat and stir in the sesame oil.  Taste and add a few more drops of soy sauce, if you like.  I served it with store bought post stickers and some broccoli!

Simple and quick Pork Tenderloin with Sweet potato fries

Ingredients
1 1/4 pd lean pork tenderloin (usually comes about 2.5lbs because there are two in there...we use 1 and freeze the second)
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried sage
1 teaspoon salt
3 medium sweet potatoes, peeled

Preheat oven to 450*.
Trim fat off tenderloin.
In small bowl mis together 1 tbls. olive oil, the garlic and sage.  Salt and pepper the tenderloin then put into the bowl.  Move it around and rub the mixture onto the tenderloin.  Place on a rimmed baking sheet or jelly-roll pan.
Cut the potatoes into thin slices.  Put into a small bowl.  Drizzle with olive oil or canola oil.  Sprinkle with salt, cinnamon, paprika, and pepper. Toss and put in a single layer onto a baking sheet (lined with foil and sprayed with PAM).

Place both in the oven.  Roast the pork for 20 min or until the center registers at 145*.  Remove pork.  Use a spatula and toss the potatoes around, lower the oven to 400* and cook the potatoes for about 5 minutes or until tender/soft.

Let the pork rest for about 10 minutes before slicing into.

Enjoy!

Tomato Basil Soup with Chicken- ready in under 30min

Ingredients:
2 cloves garlic finely chopped
1/2 onion chopped
1 14.5 oz can diced tomatoes with Italian seasonings
1 15.5 oz can no salt added navy beans or great northern beans (rinsed & drained)
1 14oz can reduced sodium chicken broth
1 teaspoon sugar
1 cup cooked chicken breast meat (I bought a rotisserie chicken)
2 ounces baby spinach leaves
2 tablespoons chopped fresh basil leaves
Extra Virgin Olive Oil
1/4 cup shredded Italian cheese (mozzarella or a blend)

1) Pour a tablespoon of olive oil in bottom of heavy/large saucepan.  On Medium to low heat cook onions until soft (3min or so). Add garlic and saute until fragrant (about 1 min).  Combine tomatoes (with juices) beans, broth and sugar.  Can add a few shakes of Italian seasoning if needed.  Bring to a boil over high heat; reduce heat, cover and simmer about 10 min.

2) Add the chopped chicken pieces and basal.  Cook about 5 min. just to warm chicken.  Add spinach and stir into soup.  Let simmer until spinach wilts.  Remove from heat and serve into bowls.  Drizzle olive oil on top of each bowl and a tablespoon of cheese.  Serve with garlic bread :)
 

Cabbage and Sausage Skillet-was very good!

Ingredients

1   small head cabbage, shredded (5 cups), or 5 cups preshredded cabbage with carrot

4   medium potatoes, sliced

1   medium onion, sliced and separated into rings

1 teaspoon  caraway seed (optional)

1 pound  cooked kielbasa or other smoked sausage link, halved lengthwise and bias-sliced into 1-inch pieces

1 cup  apple juice

2 tablespoons  brown or prepared mustard

1/2 teaspoon  instant beef bouillon granules

Directions

1

In a 12-inch skillet combine cabbage, sliced potatoes, onion, and, if desired, caraway seed. Top with sausage.

2

In a small bowl combine apple juice, mustard, and bouillon granules. Pour over sausage mixture in skillet. Bring mixture to boiling; reduce heat. Cover and simmer about 30 minutes or until vegetables are tender. Makes 5 servings.