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Ingredients:

• 4 tablespoons butter
• 2 pounds carrots, cut 1/2 inch thick
• 1/3 cup honey
• 1 teaspoon salt
• 1 pinch cayenne, if desired
• 1/4 cup water

Directions:

1. Melt butter in large skillet over med-high heat

2. Add carrots and cook, stirring, until carrots begin to turn golden, about 3 minutes

3. Stir in honey, 1/4 cup water, salt and cayenne

4. Cover, reduce heat to medium and cook until carrots are tender, about 4-5 minutes

5. Uncover and cook on high heat until pan sauce turns syrupy and glazes carrots, about 2-3 minutes

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Ingredients:

• 1 cup cherry tomatoes
• 8 oz fresh mozzarella, sliced 1/4 inch
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons olive oil
• 8 fresh basil leaves

Directions:

1. Arrange tomato and mozzarella on plate

2. Sprinkle with salt and pepper

3. Drizzle with olive oil

4. Garnish with basil leaves; cut thin, tear to bits or leave whole

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Ingredients:

• minute white rice
• 1/2 cup frozen peas

Directions:

Prepare rice according to package directions, adding peas to cook with rice

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Ingredients:

• 1/2 pound broccoli
• 2 cups thinly sliced carrots
• 1/4 cup oil
• 1 lemon, thinly sliced
• 1/4 cup butter, melted
• 3 tablespoons sugar

Directions:

1. Saute broccoli in oil until crisp-tender; remove

2. Stir in carrots and saute until crisp-tender

3. Return broccoli to skillet

4. Stir in lemon

5. Combine butter and sugar; add to skillet and stir until vegetables are well glazed

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Ingredients:

• 6 6inch corn tortillas
• 2 cups shredded cooked chicken
• 1 10oz can enchilada sauce
• 1 1/2 cups shredded mexican cheese blend

Directions:

1. Preheat oven to 400

2. In medium bowl, stir together chicken, half the enchilada sauce and half the cheese

3. Place 1/3 cup of mixture on one ed of tortilla; roll up; and place seam side down in baking dish

4. Repeat with remaining ingredients

5. pour remaining sauce and cheese over tortillas

6. Bake about 15 minutes, until cheese melts and tortillas are heated through

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Ingredients:

• 4 boneless skinless chicken breasts
• 1 6oz can frozen orange juice concentrate, thawed
• 1/4 cup teriyaki sauce
• 1 tablespoon instant minced onion
• 1 tablespoon parsley
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper

Directions:

1. Combine all ingredients except chicken; let stand 10 minutes

2. Place chicken and sauce in large plastic bag; press air out and close securely; refrigerate 8 hours, turning over occasionally

3. Remove chicken; reserve marinade

4. Bake at 450 for 20 mins or until cooked through

5. Baste with marinade during last 10 minutes of cooking, if desired

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Ingredients:

• 2 tablespoons oil
• 1 pound red potatoes sliced 1/4 inch thick
• 1 package refrigerated cooked chicken strips
• 2 cups fresh or frozen broccoli
• 1 can broccoli cheese soup
• 1/2 cup milk
• 1/4 teaspoon garlic powder
• 1/4 cup grated parmesan cheese

Directions:

1. Heat oil in skillet

2. Add potatoes; cover and cook over medium heat 10 minutes, stirring occasionally

3. Stir in chicken and broccoli

4. Mix soup, milk and garlic; add to skillet

5. Sprinkle with cheese

6. Heat to boil; cover and cook over low heat 5 minutes or until done

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Ingredients:

• 2 cups multi grain penne
• 12 oz chicken breast cut into 1 inch pieces
• 2 tablespoons all purpose flour
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 3/4 cup chicken broth
• 3 tablespoons lemon juice
• 1/4 teaspoon salt, pepper
• 3 tablespoons parsley
• grated parmesan cheese

Directions:

1. Cook pasta; drain; return to sauce pan; keep warm

2. In bowl, toss chicken and flour until lightly coated

3. In large skillet, cook and stir chicken in 1 tablespoon oil over med-high heat 6-8 minutes or until done

4. Remove from pan

5. Reduce heat to medium and add remaining oil

6. Add garlic; cook and stir 1 minute

7. Stir in broth, lemon juice, salt and pepper

8. Cook uncovered 2-3 minutes or until reduced to 2/3 cup

9. Stir in chicken and parsley; heat through

10. Toss pasta with chicken and serve with parmesan cheese

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Ingredients:

• 1 tablespoon oil
• 4 boneless skinless chicken breasts
• 1 can condensed cream of chicken soup
• 1 1/2 cups water
• 2 cups minute white rice
• 2 cups fresh broccoli flowerets

Directions:

1. Heat oil in large skillet on med-high heat

2. Add chicken; cook 4 minutes on each side or until cooked through

3. Remove from skillet

4. Add soup and water to skillet

5. Bring to boil

6. Stir in rice and broccoli

7. Top with chicken and cover

8. Cook on low heat 5 minutes

9. Stir and serve

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Ingredients:

• 1/3 cup honey
• 2 tablespoons fresh lime juice
• 1 1/2 tablespoons soy sauce
• 2 boneless skinless chicken breasts

Directions:

1. Preheat oven to 450

2. Combine liquids in shallow ovenproof casserole dish

3. Add chicken and turn to coat

4. Bake 10 minutes

5. Baste chicken with juices in casserole dish

6. Continue to bake 10 minutes or until chicken is cooked through

7. Transfer chicken to a serving platter and spoon juices over chicken