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.

Warm Blueberry Sauce for Pancakes

ngredients

• 2 1/2 cups fresh or individually frozen blueberries (not in juice)
• 1/3 cup sugar (can use Splenda for a sugar-free version)
• 1/2 cup orange juice

• 1 tablespoon cornstarch
• 2 teaspoons lemon juice

Instructions

1. Combine the blueberries, sugar, and 1/4 cup of the orange juice in a medium-size saucepan. Warm the mixture over moderate heat, stirring it occasionally.
   
2. While the berries heat, blend the cornstarch into the remaining orange juice, using the back of a spoon to dissolve any lumps.
   
3. Increase the heat under the pan and bring the sauce to a boil. Stir the cornstarch mixture again and then stir it into the fruit. Cook the sauce at a low boil for 1 minute, stirring constantly.
   
4. Remove the pan from the heat and stir in the lemon juice. Cool the sauce for 5 to 10 minutes before serving (it will thicken as it cools). Makes about 2 cups.
   

The Olive Garden Minestrone Soup

3 Tablespoons olive oil
1 cup minced white onions (about 1 small onion)
1/2 cup chopped zucchini
1/2 cup frozen cut italian green beans
1/4 cup minced celery (about 1/2 stalk)
4 tsp. minced garlic (about 4 cloves)
4 cups vegetable stock
2 15 oz. cans red kidney beans, drained
2 15 oz. cans white beans or great Norther beans, drained
1 14 oz. can diced tomatoes
1/2 cup Julienned carrots
2 T. minced fresh parsley
1 1/2 tsp. dried oregano
1 1/2 tsp salt
1/2 tsp. ground black pepper
1/2 tsp. dried basil
1/4 tsp. dreid thyme
3 cups hot water
4 cups fresh baby spinach
1/2 cup small seashell pasta
(also used a pound of dried multi bean dried mix and fresh herbs instead of canned beans and dried herbs)
1.  Heat two tablespoons olive oil over medium high heat in a large saucepan or stock pot until onions begin to turn translucent.

2.  Add stock to pot, plus drained beans,tomatoes, carrot, spices, an hot water.  Bring soup to a boil, then reduce heat and simmer for 20 minutes.

3.  Add spinachleaves and pasta and cook for an additional 20 minutes or until desired soupy thickness

www.topsecretrecipes.com
Makes about eight 1 1/2 cup servings.