Apricot Chicken Farfalle

• 1/4 C dried apricots, cut into thin strips
• 4 1/2 tsp sherry or reduced-sodium chicken broth
• 1 C uncooked bowtie pasta
• 1/4 C chopped fresh mushrooms
• 1 1/2 tsp olive oil
• 2 garlic cloves, minced
• 1 C shredded cooked chicken breast
• 1/2 C heavy whipping cream
• 2 1/4 tsp reduced-sodium soy sauce
• 1/4 C crumbled Gorgonzola cheese
• 1/4 C slivered almonds, toasted
• 1 green onion, chopped
• 1/4 tsp salt
• 1/4 tsp pepper

1. In a small saucepan, bring apricots and sherry or broth to a boil. Reduce heat, simmer, uncovered, for 3 minutes or until apricots are tender. Cool.
2. Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms in oil until tender. Add garlic; saute 1 minute longer. Reduce heat to medium. Add the chicken, cream, and soy sauce; cook and stir for 5 minutes.
3. Remove from heat. Stir in the cheese, almonds, onion, salt, pepper and apricots. Drain pasta, toss with chicken mixture.


Nutritional Information: Calories 561; Fat 26g; Saturated Fat 10g; Cholesterol 139mg; Sodium 835mg; Carbohydrate 31g; Fiber 4g; Protein 47g

Greek Salad Pitas

• 2/3 C chopped seeded cucumber
• 2/3 C chopped sweet red pepper
• 2/3 C chopped tomato
• 2/3 C chopped zucchini
• 1/4 C crumbled feta cheese
• 2 Tbsp chopped ripe olives
• 2 tsp red wine vinegar
• 2 tsp lemon juice
• 3/4 tsp dried oregano
• 1/8 tsp salt
• 1/8 tsp pepper
• 4 lettuce leaves
• 2 pita breads, halved

1. In a small bowl, combine the cucumber, red pepper, tomato, zucchini, feta cheese, and olives.
2. In another bowl, whisk the vinegar, lemon juice, oregano, salt and pepper. Pour over vegetables and toss to coat. Spoon into lettuce-lined pita halves.


Nutritional Information: Calories 255; Fat 4g; Saturated Fat 2g; Cholesterol 8mg; Sodium 688mg; Carbohydrate 45g; Fiber 5g; Protein 10g

Chilled Avocado Soup

• 1 medium ripe avocado, peeled, halved and pitted
• 1 can (14.5 oz) reduced sodium chicken broth
• 1/2 C reduced-fat sour cream
• 1 green onion, chopped
• 1 1/2 tsp minced fresh cilantro
• 1/8 tsp salt
• 1/8 tsp ground cumin
• dash cayenne pepper
• dash pepper

1. In a blender, process avocado until smooth. While processing, gradually add broth; process until smooth. Add the remaining ingredients; cover and process until blended. Refrigerate for 1 hour or until chilled.

Makes 3 cups

Robyn's notes: this is very light and is best served alongside some bread or small sandwiches.  It's just not very substantial on its own.  It's difficult to get the avocado processed by itself, so I just give it a few bursts in the blender, then start adding the broth to really get it smooth.  It's greener than it looks in this picture, but still quite a light green.  I added a dollop of sour cream before serving.

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Nutritional Information: Calories 125; Fat 10g; Saturated Fat 3g; Cholesterol 10mg; Sodium 371mg; Carbohydrate 6g; Fiber 2g; Protein 4g

On Hand

Items I keep on hand, in no particular order:

spices
garlic powder
salt
black pepper
seasoned salt
garlic pepper
oregano
parsley
ground cumin
taco seasoning
ground ginger
ground mustard
poultry seasoning
rosemary
basil leaves
Italian seasoning
marjoram
ground cayenne
paprika
tarragon
ground sage
thyme
onion powder
chili powder (always Gebhardt's Eagle brand)
garlic salt
nutmeg
cinnamon
ground allspice
ground sage
paprika


fridge items
vinegar (usually apple cider)
taco sauce
soy sauce
barbecue sauce
ketchup
mustard
eggs
plain yogurt
parmesan
thai peanut sauce
butter
milk
cheese
lemon juice
minced garlic

other
Italian style breadcrumbs
minced onion
crushed red pepper
corn syrup (light)
Wesson best blend
Pam organic Canola oil spray
olive oil
tabasco
peanut butter
cream of mushroom soup
cream of chicken soup
pasta, all sorts
honey
quick-cooking oats
wheat germ
vanilla
rice
couscous