The Online Recipe Box

These are awesome… my kids request them, and they are so easy to make!” - Tracy

Ingredients:

• 4 pieces boneless skinless chicken breast
• 6 to 8 ounces each Extra-virgin olive oil, for drizzling, plus 2 tablespoons
• Grill seasoning blend, or salt and pepper
• 4 sub rolls, split
• 2 cloves garlic, cracked away from skins
• 1 teaspoon red crushed pepper flakes
• 2 large portobello mushroom caps
• sliced 1 green bell pepper, seeded
• sliced 1 large onion, white or brown skinned
• sliced 1 teaspoon dried oregano
• 1/3 palm full 1/2 cup dry red wine or stock — chicken or beef flavor 1 (14-ounce)
• can, crushed tomatoes
• 2 to 3 tablespoons chopped flat-leaf parsley
• 1/3 pound deli sliced provolone

Directions:

1. Heat a grill pan or large skillet.
2. Drizzle chicken with oil, to cover,and season with grill seasoning blend or salt and pepper.
3. Grill or pan-fry 6 minutes on each side.
4. Heat broiler, lightly toast rolls on cookie sheet and remove.
5. Heat a large skillet over medium high heat. Add 2 tablespoons oil, garlic, crushed red pepper flakes, mushrooms, peppers, onions and oregano.
6. Saute veggies and season with salt and pepper. Cook 5 minutes, then deglaze the pan with wine or stock.
7. Pick up tasty bits off the bottom of the pan with a wooden spoon or heat safe spatula.
8. Add tomatoes and parsley to the sauce. Slice chicken breasts on an angle and set into sauce.
9. Pile chicken and veggies into sub rolls and cover with sliced provolone.
10. Melt cheese under hot broiler.

Recipe and picture Submitted By: Tracy

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Ingredients:

• 1 cup water
• 1 cup confectioners sugar
• 2 tsp Dijon mustard
• 1/4 cup apple cider vinegar
• 1 tsp ground paprika
• 1 tsp celery seed

Directions:

1. Combine water, sugar, mustard, and vinegar in a blender or food processor and process until well combined.
2. Whisk in paprika and celery seed.

Source: 500 Fat Free Recipes by Sarah Schlesinger

Servings: 8 (1/4 cup each)

Nutrition info:

• calories: 27
• fat: 0.1 g
• cholesterol: 0 mg
• protein: 0.1 g
• carbs: 7 g

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Crepes make a great breakfast, dessert or snack and allow you to be creative. Try your crepes with fruit, whipping cream, ice cream, nutella, peanut butter and jelly, etc… the possibilities are endless! The picture shows a crepe I made with applesacue, cinnamon, and cranberries sprinkled with powdered sugar.

  Ingredients:

• 1 cup all purpose flour
• 1 1/2 cups milk
• 2 eggs
• 2 tablespoons sugar
• 1 tablespoon cooking oil
• 1/8 teaspoon salt

Directions:

1. In a mixing bowl combine flour, milk, eggs, sugar, oil and salt.
2. Lightly grease a  10 inch pan.
3. Heat pan until water dropped on surface sizzles.
4. Pour in 1/4 cup of crepe batter, lift and tilt pan to spread the batter.
5. Return to heat and cook on one side only until browned.
6. Loosen crepe by running a small metal spatula (plastic if pan has teflon) around edges of crepe in pan.
7. Repeat with remaining batter, greasing pan as needed.

Makes about 10 crepes.

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Ingredients:

• 2 large avocados, pitted, peeled and mashed.
• 1/3 Cup thick and chunky salsa.
• 1 tablespoon lime juice.

Directions:

Mix Avocados, salsa and lime juice in a bowl.

Nutrition Info for 1 tablespoon:

• Calories: 10
• Fat: 1 g
• Cholesterol: 0 mg
• Carbs: 1 g

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