Broccoli Chicken Dijon from Food.com (South Beach Diet)

Ingredients:
1/2 c reduced-sodium chicken broth
1 Tbsp light soy sauce
4 c broccoli florets
1 garlic clove, minced
1 Tbsp olive oil
1 lb boneless skinless chicken breast, cut into thin strips
2 Tbsp Dijon mustard

Directions:

1. Mix chicken broth and soy sauce; set aside.
2. Cook and stir broccoli and garlic in hot oil in large skillet on medium-high heat until crisp-tender.
3. Remove from skillet; cover to keep warm.  
4. Add chicken to skillet; cook and stir 3 to 4 minutes or until cooked through.
5. Add broth mixture; mix well.
6. Bring to boil.
7. Reduce heat to medium-low.
8. Stir in mustard until well blended.
9. Return broccoli mixture to skillet; mix lightly.
10. Cook until heated through, stirring occasionally.

Pumpkin Scones with Spiced Glaze – Starbucks Style!

Ingredients:
Scones

2 c Flour

7 Tbsp Sugar

1 Tbsp Baking powder

1/2 tsp Salt

1/2 tsp Ground cinnamon

1/2 tsp Ground nutmeg

1/4 tsp Ground cloves

1/4 tsp Ground ginger

6 Tbsp Cold butter

1/2 c Canned pumpkin

3 Tbsp Half and half

1 Large egg

Powdered Sugar glaze

1 c & 1 Tbsp Powdered sugar

2 Tbsp Whole milk

Spiced Icing

1 c & 3 Tbsp Powdered sugar

2 Tbsp Whole milk

1/4 tsp Ground cinnamon

1/8 tsp Ground nutmeg

1 pinch Ginger

1 pinch Ground cloves

Directions:

Scones

1. Preheat oven to 425 degrees F. 
2. Lightly oil a baking sheet or line with parchment paper.
3. Combine flour, sugar, baking powder, salt, and spices in a large bowl.  Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious.  Set aside.
4. In a separate bowl, whisk together pumpkin, half and half, and egg.  Fold wet ingredients into dry ingredients.  Form the dough into a ball.
5. Pat out dough onto a lightly floured surface and form it into a 1 inch thick rectangle (about 9 inches long and 3 inches wide).  Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions.  Cut those three slices diagonally so that you have 6 triangular slices of dough.  Place on prepared baking sheet.
6. Bake for 14-16 minutes.  Scones should begin to turn light brown.  Place on wire rack to cool.

Powdered Sugar Glaze  

1. Mix the powdered sugar and 2 Tbsp milk together until smooth.
2. When scones are cool, use a brush to paint plain glaze over the top of each scone.

Spiced Icing  

1. Combine the ingredients for the spiced icing together.
2. Drizzle over each scone and allow icing to dry before serving (at least 1 hour).

Swiss Cheddar Fondue from The Melting Pot

Ingredients:
12 oz Beer
8 oz Swiss cheese, shredded (mild Irish swiss works best)
8 oz Sharp cheddar cheese, shredded
1/4 c Flour
1 Tbsp Worcestershire sauce
2 Garlic cloves, minced
1/4 tsp Mustard powder
1/4 tsp Black pepper

Directions:

1. Mix cheeses with flour.
2. Heat beer in fondue pot until steaming.
3. Add Worcestershire, garlic, mustard and pepper; mix well.
4. Add cheese and stir until melted.
5. Use chunks of bread, veggies and apples for dipping in cheese mixture.

“Best Granola Ever” from http://thyme2cook.blogspot.com/2007/01/big-chunky-granola.html?spref=fb

7 c Rolled oats
2 c Coconut, large unsweetened flakes
1 1/2 to 2 c Nuts, either whole, chopped or slivered (optional)
1/2 c Ground flax seed (optional)
1 c Wheat germ (optional)
Mix all of the above in a very large bowl.
Then, in a large microwavable bowl or in a saucepan, mix:
1 cup of canola oil or (2 sticks) melted butter
*1/3 to 1/2 cup honey (I usually eliminate this or use the lesser amount. All of it makes it too sweet for me)
1 cup brown sugar
1/2 milk
1/2 tsp salt
1/4 cup real maple syrup
*Optional: add a 1/4 cup raw wheat germ and a 1/4 cup ground golden flax seed
Heat second mixture in microwave for about 40 seconds or heat on stovetop until smooth and warmed-through, and stir.
Pour liquid mixture over the dry ingredients and stir with a big spoon until all ingredients are thoroughly mixed and wet.
Bake in 2 9 x 13″ pans or one very large cookie sheet, ungreased.
Bake for 25 minutes at 325
Stir and switch pan positions.
Bake another 15 minutes at 225.
At this time, you could add a cup of dried fruit, such as cherries, craisins, raisins, or whatever.
Stir and switch pan positions.
Bake another 10 minutes at 225.
Turn off oven and leave granola in for one hour.
Take it out, cool, break into desired sized chunks, and store in an airtight container.

Greek Avrolemono Soup with Asparagus & Chicken from Cuisine at Home

Ingredients:
4 cups low-sodium chicken broth
2 cups water
1 Tbsp minced garlic
1/2 cup dry converted long grain rice
1 cup asparagus tips (4 oz.)
2 cups shredded cooked chicken (8 oz.)
2 large eggs, beaten
1/4 cup fresh lemon juice
1 Tbsp fresh chopped dill leaves or 1 tsp dried dill
1/4 tsp each kosher salt and ground white pepper
1 small lemon, thinly sliced

Directions:
Combine broth, water, and garlic in a saucepan over medium-high heat; bring to a boil. Add rice; reduce heat to medium-low. Simmer rice for 15 minutes, stirring occasionally.
Stir in asparagus; simmer mixture 10 minutes. Add chicken; cook until chicken is just heated through.
Combine eggs and lemon juice in a bowl. Gradually whisk 1 cup of the broth mixture into the eggs until smooth. Return egg mixture to soup in the pan, stirring constantly. Don’t allow mixture to boil. Season soup with dill, salt, and pepper. Garnish each serving with lemon slices.