1 lb Boneless, skinless chicken

-breasts, pounded flat 2 Eggs, lightly beaten

3/4 c Italian seasoned bread crumb

1 tb Vegetable oil

1 Jar Chicken Tonight Cooking

Sauce for Chicken Cacciatore 3/4 c Shredded mozzarella cheese

3 tb Grated Parmesan cheese

3 3/4 c (6 oz.) wide egg noodles,

-uncooked

Heat oven to 350 degrees F. Dip chicken in egg, then bread crumbs to coat thoroughly. In large skillet, heat oil; add chicken. Cook on both sides until lightly browned; drain on paper towels. Pour 1/2 cup sauce in 8-inch square baking dish. Layer chicken in dish; pour 3/4 cup sauce evenly over chicken. Sprinkle with cheeses. Bake 25 minutes or until bubbly. Meanwhile, cook noodles according to package directions; drain. Heat remaining sauce. Place noodles on serving platter; spoon sauce over noodles. Arrange chicken pieces on top.

4 Large Zucchini* (Note In Directions)

1/2 Cup Olive Oil

Flour For Dredging 8 Large Chicken Breasts — halved, skin removed

Salt And Freshly Ground Black Pepper 3 Cups Leeks, Cut Into Thin Rounds

1 Tablespoon Finely Slivered Garlic

1/2 Cup Dry White Wine

3/4 c Rich Chicken Stock

1 tbsp Grated Lime Zest

3 tbsp Fresh Lime Juice

2 tbsp Fresh Parsley — minced

3 tbsp Finely Slivered Sundried Tomatoes

–Garnish– Zucchini Flowers If Available

*Sliced lengthwise and cut into spaghetti strips.

Pat zucchini “spaghetti” dry and toss with 2 tablespoons of the olive oil. Season lightly with salt and pepper and set aside.

Lightly flour chicken breasts and shake off excess. Season with salt and pepper. Add 2 tablespoons of olive oil to an oven proof saute pan and lightly brown on both sides. Remove from pan and set aside. Add remaining oil, leeks and garlic and saute over moderate heat for 3 - 4 minutes or until vegetables are just beginning to soften. Add wine and stock and cook over moderate heat for 3 - 4 minutes to reduce liquid slightly.

Return chicken to pan and place some of the leeks mixture on top of breasts. Season lightly and sprinkle lime zest, juice, parsley and sundried tomatoes over and around breasts. Place pan uncovered in a preheated 400 degree oven and bake for 5 - 7 minutes or until breasts are just done.

Halfway through the baking of the breasts, place the zucchini on a separate baking sheet and bake until zucchini just begins to soften.

To serve: Arrange zucchini attractively on warm plates and top with breasts and vegetables. Drizzle pan juices over. Garnish with zucchini flowers. Serve hot or at room temperature.

2 Pork tenderloins

1 c Olive oil

1 c Soy sauce

1 tb Brown sugar

1 pk Dry Italian dressing

1 tb Tarragon vinegar

Mix all ingredients and put in ziplock bag with 2 2 1/2-lb. pork tenderloins. Marinate for 2 to 3 days.Cook on grill for 6 minutes on each side. Put back in marinade until you slice it. After slicing, put back in marinade until you serve a room temperature. Each tenderloin should make 20 slices.

1 cup rice (I normally use Uncle Bs long grain)

2 1/2 cups water

2 chicken breasts — boned and trimmed,

or equivalent 2 tablespoons oil for frying

2 dry chipotle peppers (at the least - you

may want more) 1/2 green bell pepper

1/2 red bell pepper

1/2 medium onion

2 cloves garlic

1/2 tsp cumin — pref. whole seed

coarsely ground 1/8 tsp tumeric for color

bouqet of herbs such as oregano or whatever is available - experiment! salt to taste

First, do the prep work: Cut onion and bell peppers into fingertip-size pieces. Tear chipotle peppers into thumbnail-size pieces (if you are serving non- chile heads, tear the chipotle into bigger pieces, so they can fish it out and put it on your plate). Cut the chicken into big nuggets. Mince the garlic. Crush the cumin. Cook the rice with the water, according to package directions. I recommend that you avoid the more convenient varieties, which come out looking like chromosones. I like the usual long-grain, but you could also use a package of “wild” rice or some kind of mix of whatever you like. Add the tumeric and chipotle pepper, and stir occasionally. When rice is nearly done, quickly fry the chicken, bell peppers, garlic and onion. The chicken should be cooked through, and its also nice to brown it a bit. Combine all ingredients in the rice pot for the last moments of rice cooking. Add the herbs and stir. If necessary, you can hold the finished mix in the pot for some time - its handy when you have to round everybody up to the table. Eat, get on a horse, and ride into the sunset. (Well, that last part worked for me in southern Wisconsin in 94.) Alex Silbajoris

1 c Ketchup,

1/2 c Lemon juice,

1/4 c Onion ; minced

1 ts Hot pepper

1 ts Worcestershire sauce.

Place all ingredients in saucepan. Bring to a boil and simmer 30 minutes or until slightly thickened.

1/2 pound lean ground sirloin

1/2 pound lean ground pork

1/2 pound lean ground veal

2 tablespoons ice water

1/4 cup ground oats

1/4 cup bottled chili sauce

1 small onion — minced

2 teaspoons Worcestershire sauce

Fresh ground pepper and salt — to taste

Prepare an outside grill with an oiled rack set 4 inches above the heat source. On a gas grill, set the heat to high. Combine the meat with the remaining ingredients. Shape into 6 patties. Grill the burgers for 10 minutes until they are crusty outside and slightly pink inside.

Exchanges: Very Lean Meat Exchange — 4 Starch Exchange — 1/2 Calories — 169 Calories from Fat — 39 Total Fat — 4g Saturated Fat — 2g Cholesterol — 76mg Sodium — 227mg Carbohydrate — 6g Dietary Fiber — 1g Sugars — 2g Protein — 25g

http://www.diabetes.org/recipes/072399.asp

From the recipe collection of Barb @ P K

Description: “Recipe for Friday, 7/23/99″ Source: “Flavorful Seasons Cookbook” Copyright: “Published October 1996″

1 1/2 pounds Stewing meat — cubed

1 1/2 pounds Pork — cubed

2 cups Onions — chopped

1/2 cup Brown sugar — firmly packed

3 teaspoons Chili powder

2 teaspoons Salt

1 teaspoon Dry mustard

1/4 cup Vinegar

2 teaspoons Worchestershire sauce

6 ounces Tomato paste

16 Sandwich buns

In a crockpot, combine all ingredients except the buns. Cook on low setting for 8-10 hours or til meat if tender. Stir with fork to break up pieces. Serve on buns. *May use all pork or all beef. I found that the pork will cook faster than the beef, so I start the beef ahead of time then add the pork. Lisa Crawley

4 cod fillets, — boneless and skinless

4 tablespoons butter

2 cups fresh breadcrumbs

1/4 cup finely chopped fresh mixed herbs,

3 tablespoons grated or finely chopped parmesan

4 tablespoons melted butter

Salt and pepper

Preheat oven to 425 degrees. Remove any bones from fillets with needle-nose pliers. Melt butter in a baking dish in oven.

In a bowl combine breadcrumbs, herbs, parmesan, enough melted butter to make the breadcrumbs stick together. Season to taste with salt and pepper.

Mound each fillet with 1/4 of the breadcrumb mixture and pat down firmly on fillet. Place fillets in baking dish with melted butter. Bake for 20 minutes until the fish is milky white and flaky. Serve immediately.