From: Great Recipes

• Preheat Oven 400
• Line or spray muffin tin
• 1 1/2 c flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 sugar
• 4 tablespoons melted butter
• 1 large egg – beaten
• 3/4 c milk + 2 tablespoons
• 1 cup blueberries (chopped apricots;cranberries)

1. Large bowl:
2. Sift: flour; baking powder
3. Stir in sugar
4. Small bowl
5. Whisk: milk; egg; butter
6. Whisk: wet ingredients into dry – maybe lumpy
7. Fold in berries
8. Bake 18-24 minutes until golden brown
9. Cool on wire rack serve warm

From: Emmie

• 3 lbs chicken
• 1/2 cup olive oil
• 1/4 cup lemon juice
• 2 tbsp white wine vinegar
• 1 tbsp dry basil leaves
• 1 tsp lemon peel
• 2 cloves minced garlic
• 1/2 tsp salt
• 1/4 tsp pepper

1. Combine all ingredients except chicken. Pour over chicken in shallow dish.
2. Turn to coat. Refrigerate 30-45 minutes, turning once to coat. Grill or broil, turning
   once, 6 minutes to each side.

From: Great Recipes

• 2 cups rice ceral
• 1/2 cup Parmesan cheese
• 1 envelope (1oz.) Ranch dressing
• 2 egg whites-beaten
• 8 skinless breast/thighs (5oz. each)

1. Pre heat Oven 350
2. Spray baking sheet
3. Large bowl combine: rice; cheese; dressing
4. Medium bowl beat egg whites
5. Dip chicken in eggs then rice combo- place on baking sheet
6. Bake 20-25 minutes until juice runs clear serve hot

From: Scouts

• 4 oz. green beans cooked till bright green
• 8 oz. rotini a la dente
• 1 lb. med (cook & clean) shrimp
• 2-4 tablespoons fresh chopped dill
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 2 tablespoons olive oil
• 4 oz. crumble feta cheese

1. Cool 1 inch beans in ice water to stop cooking – drain well – pat dry
2. Cool pasta in ice water – drain well
3. Large bowl combine: vinegar,dill,lemon juice, & oil
4. add beans; shrimp; pasta; & cheese
5. Can be refrigerated up till 2 days

From: Scouts

• 1/2 – 1 cup cooked orzo al a dente
• 1 cup prepared tomato-based pasta sauce
• 1/2 c parmesan cheese
• 10 oz. frozen chopped spinach – thawed – drain squeezed dry
• 2 large eggs – lightly beaten
• 1/2 c (low fat) ricotta cheese
• 1/4 teaspoon nutmeg
• 1/2 – 1 c mozzrella (lowfat) cheese for topping

1. Preheat Oven 375 Cook 30 minutes
2. Spray 9 inch pie plate /c cooking spray
3. Spread – 1/2c sauce & parmesan cheese in bottom of pan
4. Add cook pasta to top of sauce mixture
5. Medium bowl- mix – spinach, eggs, ricotta, nutmeg -season with salt & pepper
6. spoon on top of pasta
7. Top with remaining sauce & sprinkle with mozzarella cheese
8. Cook until cheese melts
9. Serve with fresh fruit for dessert

From: R Ray 2-09

• Cooking spray
• 2 large eggs – beaten /splash of water
• 1 cup breadcrumbs
• 1 teaspoon dried thyme
• 1/2 cup flour
• 6 deli ham slice (5ozs.)
• 6 deli swiss cheese cut lenghtwise into 4 strips
• 1 large chicken breast cut into 24 chunks

1. Pre heat oven 350
2. Spray baking sheet
3. Plate-1
4. combine bread crums with thyme
5. Plate-2
6. Combine flour with a pinch of salt & pepper
7. Lay ham strip on surface- layer with cheese- top one end with chicken- roll
8. Lightly coat with flour- egg- breadcrumbs
9. Place seam side down on baking sheet
10. When done all 20: lightly spray with cooking spray- then bake about 20 minutes

From: R Ray 8-08

• 4 peaches -peeled and finelly chopped
• 1/2 cup funely chopped red onion
• 1 jalalpeno chile seeded and finely chopped
• 1/2 cup lime juice fresh (6 limes)
• 1/4 cup chopped cilantro
• 1/4 cup olive oil cover & refrigerate
• 8 flour tortillas
• 2 cups shredded monterey jack cheese
• Sour cream for serving

1. Large resealable plastic bag combine:
2. 1/2 red (finely chopped) onion- 2 tablespoons each of lime juice and olive oil-
   2 pound flank steak refrigerate 4 hours or over night
3. Pat steak dry, drizzle with oil and seaon with salt and pepper
4. Grill, covered- on medium heat- 5 minutes for med-rare/ side let rest 10 minutes
   then slice
5. Pre heat pan with drizzled olive oil
6. cover 1/2 half of tortilla with meat and 1/4 cup salsa & cheese fold
7. place in pan and brown till golden (2minutes)

From: R Ray 5-08

• Pre heat oven 375
• 10 oz. frozen spinach, thawed- rung dry
• 15 oz. ricotta cheese
• 8 oz. garlic-herb spreadable cheese
• 4 large eggs -beaten
• 1 cup chopped marinated artichokes
• 1/2 teaspoon salt & 1/4 teaspoon pepper

1. Grease 9 inch pie plate with olive oil
2. Whisk together ricotta, garlic spread and eggs
3. Stir in spinach & artichokes add salt and pepper
4. Pour in prepared pan
5. Bake 45 minutes- until golden

From: R Ray 5-08

• 1 1/2 pounds asparagus-quarter cross wise on a angle
• 8 ounces of cleaned crab meat
• 1 tablespoon of olive oil
• Salt & Pepper
• 2 tablespoons of finely chopped chives
• 2 tablespoons mayonnaise
• 2 teaspoons fresh lemon juice + lemon wedges for serving
• 1 1/2 teaspoon ketchup

1. Cook aspargus in olive oil until crisp tender ( 3-4 minutes) season with salt &
   pepper
2. Medium bowl stir together chives, mayo, lemon juice, and ketchup- add crab and toss
   season with salt & pepper
3. Divide asparagus between 4 plates – mound with crab mixture serve with lemon wedges
4. Hot sause can be added to mayo to add spice

From: R Ray 5-08

• Preheat oven 425 Bake
  20 mins
• 1 pound Asparagus
• 2 tablespoons butter
• 1/2 cup milk
• 3 large eggs (room temp)
• 1/2 cup flour
• 3 ounces of gruyere or swiss cheese (shredded about 1 cup)
• pinch sugar
• salt & pepper

1. Cook 1 pound of asparagus till crsip-tender (3minutes) drain rinse with cold water
   and pat dry
2. melt butter in oven – in a oven safe dish or pan
3. Medium bowl microwave milk for 30 sec. whisk in eggs, flour, salt, pepper & surgar
4. add asparagus to hot dish- pour batter on top – sprinkle with 1/2 the cheese
5. Bake until puffed and golden brown (18-20 mins)
6. Top with remaining cheese and serve