Please post your prayer request and have others pray for you today

Click Here

Chicken – Tilapia – and of course Chocolate Carmel Layer Bars!

img

It is gorgeous here today and we are enjoying some beautiful sunshine and mild temps!  I am home this week even though we were supposed to be having our floors redone thanks to a leak in a tube that went to the fridge – yuk, it will be done next week so I am just thoroughly enjoying being able to be home while it is so nice outside!  I think I may paint the kitchen while Bill is out of town and half of the kitchen is torn apart.  This is a bit more intense way of doing my spring cleaning I must say, but hey, I might as well take advantage of the situation!

This first recipe is a nice light Chicken recipe – great for Summer when you can’t grill.  I must admit we do more grilling than anything all year around!

Chicken with a Special Basil Sauce

Ingredients

  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon canola oil
  • 2 tablespoons lemon juice
  • SAUCE:
  • 3-1/2 teaspoons cornstarch
  • 1-1/2 cups milk
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
  • 3 tablespoons grated Parmesan cheese
  • 2 tablespoons minced fresh basil
  • 2 tablespoons white wine or chicken broth
  • 2 teaspoons lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • Rub chicken with salt and pepper. In a large skillet, brown chicken in oil on both sides. Transfer to a greased 13-in. x 9-in. baking dish. Drizzle with lemon juice. Bake, uncovered, at 375° for 20–25 minutes or until chicken juices run clear.
  • Meanwhile, in a small heavy saucepan, whisk cornstarch and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the remaining ingredients; heat through. Serve sauce with chicken. Yield: 4 servings.

Ingredients

  • 6 tilapia fillets (4 ounces each)
  • 4 teaspoons butter
  • 1 egg
  • 1 cup (4 ounces) crumbled tomato and basil feta cheese
  • 1/3 cup fat-free milk
  • 1/4 teaspoon cayenne pepper
  • 1 large tomato, seeded and chopped
  • 1/4 cup chopped ripe olives
  • 1/4 cup pine nuts, toasted
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon lemon juice
  • 1/8 teaspoon pepper

Directions

  • In a large skillet, brown fish in butter in batches. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.
  • In a small bowl, combine the egg, cheese, milk and cayenne; spoon over fish. Sprinkle with tomato, olives and pine nuts. Bake, uncovered, at 425° for 10-15 minutes or until fish flakes easily with a fork.
  • In a small bowl, combine the parsley, lemon juice and pepper; drizzle over fish. Yield: 6 servings.

The Tilapia is for dinner tomorrow night while Bill is out of town, he isn’t too crazy about fish or tomatoes.

Chocolate Caramel Layer Bars from Pillsbury Recipes

INGREDIENTS

1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
1 bag (11.5 oz) milk chocolate chips (2 cups)
1 container (18 oz) caramel apple dip (1 1/2 cups)
3 cups Rice Chex® cereal
1 cup chopped peanuts

DIRECTIONS

1Heat oven to 350°F. In ungreased 13×9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust.2Bake 15 to 18 minutes or until light golden brown. Cool 15 minutes.3Meanwhile, in 4-quart saucepan, cook 1 cup of the chips and 1 cup of the dip over medium heat, stirring constantly, until melted and smooth. Remove from heat. Stir in cereal and peanuts.4Spread cereal mixture over cooled crust. In 1-quart saucepan, heat remaining chips and dip over medium heat, stirring constantly, until melted and smooth. Spread over cereal mixture. Refrigerate until chocolate mixture is set, about 30 minutes. For bars, cut into 6 rows by 6 rows. Store tightly covered.
Try using semisweet chocolate chips instead of the milk chocolate chips.
I hope you enjoy an incredible week!
God Bless,
Janet Scott

Lorem Ipsum as their default

Lorem Ipsum as their default model text, and a search for ‘lorem ipsum’ Lorem Lorem ipsum’ Lorem Lorem Ipsum as their default

View all contributions by

Janet Scott is an author, speaker and certified life coach. Janet loves to encourage women in their daily walk with the Lord.

Chocolate and God Copyright @2017
Follow

Get every new post on this blog delivered to your Inbox.

Join other followers:

%d bloggers like this: