Brown Rice Microwave Instructions

1 cup brown rice with 3 cups water.  Microwave uncovered at full power for 10 minutes then at 50% power for 20 minutes.  Let sit for 5 minutes and fluff with a fork.

Comfort Food

Some days just require a little indulging with our food.  Today is one of those days.  The weather is cold, sky is gray and our moods today match.  Dwight got up and decided homemade waffles was just the thing, and I decided to make the warm berry topping to go over them.  It's making us both smile to just imagine how good it's going taste and that alone is a little mood brightener.  

Mayo Clinic Low Sodium Stuffed Chicken Breasts

Ingredients

• 3 tablespoons seedless raisins
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/4 teaspoon minced garlic
• 1 bay leaf
• 1 cup chopped and peeled apple
• 2 tablespoons chopped water chestnuts
• 4 large chicken breast halves, with the bones removed, each about 6 ounces
• 2 tablespoons olive oil
• 1 cup fat-free milk
• 1 teaspoon curry powder
• 2 tablespoons all-purpose (plain) flour
• 1 lemon, cut into 4 wedges

Directions

Preheat the oven to 425 F. Lightly coat a baking dish with cooking spray. In a small bowl, add the raisins and cover with warm water. Set aside and allow the raisins to swell.
Spray a large skillet with cooking spray. Add the onions, celery, garlic and bay leaf. Saute until the onions are translucent, about 5 minutes. Remove the bay leaf and add the apples. Cook for another 2 minutes, stirring occasionally.
Drain the raisins and pat with paper towels to remove the excess water. Add the raisins to the apple mixture. Stir in the water chestnuts and remove from heat. Let cool.
Loosen the skin on the chicken breasts. Place the apple-raisin mixture between the skin and breast. In another skillet, heat the olive oil over medium heat. Add the chicken breasts and cook until browned, about 5 minutes on each side.
Transfer the chicken breasts to the prepared baking dish. Cover and bake until a meat thermometer registers 165 F, or about 15 minutes. Remove from the oven.
While the chicken is baking, heat the milk, curry powder and flour over low heat in a saucepan. Stir until the mixture thickens, about 5 minutes. Pour the mixture over the chicken breasts. Cover and return the chicken to the oven and bake another 10 minutes.
Transfer the chicken breasts to warmed individual plates. Spoon the sauce from the pan over the chicken and garnish with lemon wedges

Split Pea Soup

Ingredients

• 1 pound dried split peas
• 10 cups water
• 1 pound smoked sausage of your choice, sliced
• 5 cubes chicken bouillon
• 1 1/2 cups chopped carrot
• 1 cup chopped celery
• 2 potatoes, peeled and chopped
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 2 bay leaves
• 1 onion, chopped

Directions

1. In a 5 quart slow cooker, combine the peas, water, sausage, bouillon, carrot, celery, potatoes, garlic powder, oregano, bay leaves, and onion.
2. Cover, and cook on High for 4 to 5 hours. Remove bay leaves before ladling into bowls.

Baked Quesadillas and Zucchini Fingers

Ingredients
4 ounces canned black beans
1 tablespoon mayonnaise
1/2 teaspoon red wine vinegar
1 pinch pepper
1 flour tortilla
1 ounce shredded cheddar cheese
1 ounce tomato
1 ounce red onion
1 tablespoon fresh cilantro
4 ounces zucchini
1 egg
1/4 cup Italian bread crumbs
1 tablespoon olive oil
non-stick cooking spray

Directions

1. Drain and rinse beans.
2. In a mixing bowl, mash beans and add mayonnaise, vinegar and pepper. Stir until blended.
3. Dice tomatoes, onion, and cilantro. Set aside with grated cheese.
4. Spray a baking sheet with non-stick cooking spray.
5. Lightly brush tortilla with water and place on the baking sheet.
6. Turn oven on to 400 degrees.
7. Spoon bean mixture over half of the tortilla. Top with cheese, tomatoes, onion, and cilantro. Fold the tortilla in half
8. Place in hot oven.
9. Slice zucchini into fingers and place in a shallow dish or pie pan.
10. In a small bowl, beat egg well and then pour over zucchini slices. Turn to coat.
11. Pour olive oil into a skillet and turn heat on to medium-high.
12. Turn off oven, but leave quesadilla inside.
13. Put Italian bread crumbs in a plastic bag. Place egg-coated zucchini slices into the plastic bag and shake to coat.
14. Transfer the zucchini fingers to the hot oil in the skillet.
15. Cook until one side is brown and then turn and brown other side.
16. Serve with crispy quesadillas.