Monday, September 29, 2008

Sunshine Punch

Sunshine Punch
Courtesy of Splenda and
Yield: 8 servings

2 cups cold water
2 cups orange juice, chilled
1 cup Splenda, granulated
1 (0.13 ounce) package Kool-Aid Tropical Punch Flavor Unsweetened Drink Mix
1 liter diet lemon-lime soda or diet ginger ale, chilled
Optional garnishes: orange slices, pineapple slices

Combine water, orange juice, Splenda, and Kool-Aid in a pitcher, stirring until Splenda dissolves. Stir in lemon-lime soda just before serving. Serve over ice. Garnish if desired.
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Blueberry Almond Coffeecake

Blueberry Almond Coffeecake
Courtesy of Splenda and
Yield: 12 servings

2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup Splenda, granulated
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup 2% reduced fat milk
1 1/2 cups fresh or frozen blueberries
1 egg white
3 tablespoons Splenda, granulated
3/4 cup sliced almonds

Preheat oven to 350 degrees. Grease an 8" square baking dish. Set aside.

Combine flour, baking powder, and salt in a small bowl. Set aside.

Beat butter at medium speed with an electric mixer until creamy. Add 1 cup Splenda, vanilla extract, and almond extract; beat at medium speed until light and fluffy. Add whole eggs, one at a time, beating until blended after each addition. Add flour mixture to butter mixture. Fold in berries. Spoon mixture into prepared dish.

Beat egg white with a fork; add 3 tablespoons Splenda, stirring until blended. Stir in almonds. Spoon mixture over batter.

Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack for 10 minutes.

Nutritional Info:
225 calories
20 g carbohydrates
2 g fiber
13 g fat
5 g protein
1 g sugar
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Thursday, September 25, 2008

Pumpkin Pound Cake

This is not one I'd make for a small gathering - it would have to be for a potluck or something where there is a slim chance of me eating more than one bite of it!

Pumpkin Pound Cake with Maple Pecan Glaze
Courtesy of

3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves or allspice
8 0z (2 sticks) butter
1 cup granulated sugar
3/4 cup packed brown sugar
5 large eggs
1 can (15 oz) solid pack pumpkin
1 1/2 teaspoons vanilla

Maple Pecan Glaze
4 tablespoons unsalted butter
3 tablespoons maple syrup
3 tablespoons heavy whipping cream
1/2 cup confectioners' sugar
3 tablespoons finely chopped pecan pieces (optional) - we'd up the measurement here, but we love pecans

Heat oven to 325. Grease and flour a 12 cup bundt cake pan.

In a medium bowl, combine flour, baking powder, soda, salt, and spices; set aside. In a mixing bowl with an electric mixer, cream the butter and sugars until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in pumpkin and vanilla. Slowly beat in dry ingredients. Continue beating on medium speed until smooth and well blended. Spoon into the prepared bundt pan and bake for 55 to 60 minutes, or until a wooden toothpick or cake tester comes out clean when inserted in center.

Cool for 15 minutes in the pan on a rack; invert onto a serving plate to cool completely. Glaze with the Maple Pecan Glaze or dust with powdered sugar before serving.

In a small sauce pan, combine the butter, maple syrup, and cream; bring to a boil. Continue to boil for 1 minute. Remove from heat and sift the confectioners' sugar into the hot mixture. Whisk until smooth. Let cool for about 15 to 20 minutes, until lightly thickened. Stir in the finely chopped pecans, if using. Drizzle over the cooled cake.
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Monster Mash Party Mix

Monster Mash Party Mix
Courtesy of

10 cups plain popcorn
1 pound plain candy-coated chocolate candies (Geez - can we say M&M's?)
1 (14 oz) jar dry roasted peanuts
1 cup raisins (again - we'd drop these) - maybe substitute in banana chips if you want
1 cup candy coated peanut butter pieces (I might up this amount)

Combine ingredients in a large bowl. Makes 15 cups.
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Baked Apples

Baked Apples with Honey and Cinnamon
Courtesy of

1/4 cup granulated sugar
1/4 cup water
1/3 cup honey
3/4 teaspoon ground cinnamon
1/2 cup raisins (we don't like them - so none for us)
6 apples

In a large kettle or Dutch oven, combine the sugar, water, honey, cinnamon, and raisins; bring to a boil. Peel and core the apples; add to the pan. Cover and simmer in the hot syrup until tender; about 20 minutes. Place apples in a dish with sides, for serving. Using a slotted spoon to spoon raisins in center of each apple. Pour syrup over all.
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Turkey Scaloppini

Turkey Scaloppini
Courtesy of Atkins
Yield: 4 servings

1.25 pounds turkey tenderloins
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup Parmesan, grated
1/2 cup soy flour
1/4 cup parsley, minced
4 large eggs beaten
1 pinch thyme, optional

Slice turkey tenders cross ways into 1/4" medallions. Lay flat on a plate and sprinkle with salt and pepper.

Sprinkle 1/2 of the Parmesan cheese over slices and firmly press into medallions with your fingers. Repeat on other side.

Mix the parsley, thyme, and flour - spread on a large plate. Arrange a single layer of medallions on the flour. Press into flour, turn over and repeat.

Preheat a large nonstick skillet over medium heat and add a tablespoon of vegetable oil. Dip and submerge each medallion in egg and quickly place into skillet. Cook in batches about 2 1/2 minutes per side until browned.

Serve immediately with lemon wedges.

Nutrition Information:
259 calories
34 g protein
2 g fiber
9 g fat
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Tomato & Feta Salad

Tomato & Feta Salad
Courtesy of Lacy

2-3 cups of sliced cherry tomatoes (I might use a regular tomato, but I'm not a fan of cherry ones)
1 cup of diced cucumber (personally - I might use Avocado here instead of cucumber)
1/2-1/4 cup of feta cheese
1/2 cup diced green onions or shallots
2 tablespoon olive oil
1 tablespoon lemon juice
1/2 cup fresh oregano
salt and pepper to taste

Toss all ingredients till the veggies and cheese are coated.

I make a lot of greek salads, and lots of my own salad dressings from scratch. This is very close to what I'd do only I'd add some red wine vinegar and some dijon mustard to the mix.
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Sunday, September 14, 2008

Banana Bread

Banana Bread
Courtesy of Cypress Family Fellowship Women's Recipe Party

1 cup butter
1 1/2 cup sugar
2 eggs
4 ripe bananas, mashed
1 teaspoon vanilla
4 tablespoons buttermilk
2 cups flour
1 1/2 teaspoon baking soda
1 teaspoon salt

6 tablespoons butter
10 tablespoons brown sugar
5 tablespoons milk
1 cup chopped pecans

Preheat oven to 350 degrees.

Cream butter and sugar. Beat eggs and add to sugar mixture. Add bananas, vanilla, and buttermilk. Sift together flour, soda, and salt. Add to banana mixture. Beat well with a mixer.

Pour into 2 large greased and floured 9 x 5 x 3 inch loaf pans. (Could use 4-5 small pans or 3 medium pans).

Bake 45 minutes or until bread pulls away from sides of pan or toothpick comes out clean.

For topping: Melt butter in saucepan. Add sugar and milk. Cook until syrupy. Remove from heat and add chopped pecans. Leave bread in the pan and pour hot pecan topping over bread. Place under broiler for 3 to 5 minutes. Watch it closely - can burn easily!

Cool completely and remove from pan.
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Chocolate Walnut Pie Bars

Chocolate Walnut Pie Bars
Courtesy of Cypress Family Fellowship Women's Recipe Party

1 1/2 cups all-purpose flour
1/2 cup butter or margarine, softened
1/4 cup packed brown sugar
3 large eggs
3/4 cup light corn syrup
3/4 cup granulated sugar
2 tablespoons butter or margarine, melted
1 teaspoon vanilla extract
2 cups (12 oz) Nestle Toll House Semi-Sweet Chocolate Morsels
1 1/2 cups coarsely chopped walnuts

Beat flour, butter, and brown sugar in a small mixing bowl until crumbly. Press onto bottom of 13 x 9 inch pan. Bake at 350 degrees for 12 to 15 minutes.

Beat eggs, corn syrup, granulated sugar, butter, and vanilla extract in a large mixing bowl. Stir in morsels and nuts; pour over hot crust. Bake for 25 to 30 minutes or until set. Cool completely in pan on wire rack.
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Peanut Butter Corn Flake Cookies

Peanut Butter Corn Flake Cookies
Courtesy of Cypress Family Fellowship Women's Recipe Party

1 cup sugar
1 cup light corn syrup
1 1/2 cups creamy peanut butter
5-6 cups corn flakes

Mix sugar and corn syrup together in a medium/large saucepan. Heat over medium/low heat, stirring constantly, until mixture begins to boil. Remove from heat. Stir in peanut butter and add corn flakes. Drop rounded teaspoon sized amounts on foil and let cool.
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Eclair Cake

Eclair Cake
Courtesy of Cypress Family Fellowship Women's Recipe Party

3 cups milk
2 packages French Vanilla pudding
8 oz Cool Whip
1 package graham crackers

Mix milk and pudding mix until lumps disappear. Blend in Cool Whip. Layer graham crackers in bottom of 9 x 13 inch pan. Pour 1/2 pudding over wafers, another layer of graham crackers, rest of pudding; top with another layer of graham crackers.

1 cup sugar
1/3 cup cocoa
1/4 cup milk
1 stick margarine/butter
1 teaspoon vanilla

Mix sugar, cocoa, and milk. Bring to full boil for 1 minute. Remove from heat and add vanilla and butter. Cool slightly 5 minutes and pour over cake. Chill at least 4 hours before serving.
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Easy Oreo Peanut Butter Cheesecake

Another one that I probably can't eat myself, but would make for a pot-luck or something.

Easy Oreo Peanut Butter Cheesecake
Courtesy of Cypress Family Fellowship Women's Recipe Party

1 (8 oz) package cream cheese
1 (14 oz) can sweetened condensed milk
1 (8 oz) tub Cool Whip
2 tablespoons lemon juice
2/3 cup peanut butter
2 Oreo cookie pie crusts
12 Oreo cookies, crushed into pieces
Mini Oreos for garnish

Combine cream cheese and milk in a large mixing bowl with a hand mixer for about 2 minutes.

Add Cool Whip, lemon juice and peanut butter. Mix until well blended. Fold in the crushed Oreos.

Pour into pie crusts and chill until ready to serve. Garnish with mini Oreos if desired.

** If you don't want to use Oreos, omit the crushed Oreos and use graham cracker crusts instead. You could mix in some crushed Nutter Butter cookies for an extra peanut butter kick!
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Mock Baby Ruth Bars

Ok, again - not something that I will be able to eat these days - or at least not more than a bite, but these next few recipes are for those of you looking for something to make for your families or for the holidays.

Mock Baby Ruth Bars
Courtesy of Cypress Family Fellowship Women's Recipe Party
Yield: 2 dozen

4 cups oatmeal
1 cup brown sugar
1/4 cup light corn syrup
1/4 cup peanut butter
1 teaspoon vanilla
3/4 cup butter, softened

1 cup chocolate chips
1/2 cup butterscotch chips
2/3 cup peanut butter

Combine oatmeal, brown sugar, corn syrup, 1/4 cup peanut butter, vanilla, and butter. Spread in a greased 13 x 9 inch pan. Bake in a 400 degree oven for 12 minutes. Remove from oven and immediately spread with mixture of chocolate chips, butterscotch chips, and 2/3 cup peanut butter. Cut into squares.

If your preference is more for chocolate - you can add more chocolate chips on top and less of the butterscotch chips.
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Crescent Roll Casserole

Crescent Roll Casserole
Courtesy of Cypress Family Fellowship Women's Recipe Party

1 pound breakfast sausage
1 package crescent rolls
1 cup grated cheese
4 eggs
3/4 cup of milk
1/2 teaspoon pepper
1/4 teaspoon salt

Cook sausage and drain. Line a 9 x 13 inch pan with crescent rolls, and press seams together. Sprinkle sausage over crescent rolls. Sprinkle cheese over sausage. Combine all other ingredients and pour over the top of the cheese and sausage. Bake at 425 degrees for 15 minutes. Let stand for 5 minutes before cutting.
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Saturday, September 13, 2008

BBQ Meatballs

BBQ Meatballs
Courtesy of Cypress Family Fellowship Women's Recipe Party

3 pounds ground beef
2 cups oatmeal
1 cup chopped onion
2 teaspoons salt
2 teaspoons chili powder
1 can (13 oz) evaporated milk
2 eggs
1/2 teaspoon garlic powder
1/2 teaspoon pepper

Mix together beef, milk, oatmeal, eggs, onion, garlic powder, salt, pepper, and chili powder. Form into balls the size of walnuts. Place in single layer in a shallow pan. Make BBQ sauce. Pour over meatballs and bake at 350 for 1 hour. This freezes well.

BBQ Sauce
2 cups ketchup
1 1/2 cup brown sugar
2 tablespoons liquid smoke
1/2 cup chopped onion

Combine in a sauce pan and bring to a boil.
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Roasted Sweet Potato Salad

Roasted Sweet Potato Salad
Courtesy of Cypress Family Fellowship Women's Recipe Party
Yield 6 to 8 servings

4 large sweet potatoes, peeled and cubed
2 tablespoons olive oil, divided
1/4 cup honey
3 tablespoons white wine vinegar
2 tablespoons chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon pepper
2 garlic cloves, minced
Garnish: fresh rosemary

Coat a large roasting pan with cooking spray; toss together sweet potatoes an 1 tablespoon oil in pan. Bake, uncovered, at 450 for 40-45 minutes or until sweet potatoes are tender and roasted, stirring after 30 minutes.

Whisk together the remaining 1 tablespoon olive oil, honey, and the next 5 ingredients in a serving bowl. Add warm potatoes, and toss gently. Cool. Garnish, if desired.
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Taco Bean Chili Soup

Taco Bean Chili Soup
Courtesy of Cypress Family Fellowship Women's Recipe Party

2 cans beans of your choice (such as kidney beans and black beans)
2 cans corn of your choice (such as hominy and sweet corn)
2 cans tomatoes of your choice (such as Rotel Original, and any Hunts Diced variety)
2-3 tablespoons cumin
2-3 tablespoons oregano
2-3 tablespoons garlic powder
1-2 tablespoons onion powder
1 tablespoon paprika
1 tablespoon chili powder
1/4 cup milk

Empty the entire contents of all the cans into a pot. Sprinkle in all of the seasonings and simmer until the beans are soft and the flavors have melded together. Maybe 30 to 45 minutes. Or pour into a crock pot and simmer all day.

Enjoy with chips or corn bread. Add a dollop of sour cream and chives on top for garnish.

Add 1 pound ground beef or turkey
In lieu of the seasonings, simply add a package of taco seasoning. You can then add additional spices to taste.
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Ziti Salad

Ziti Salad with Spinach and Three Cheeses

Courtesy of Cheryl

1 pound Ziti or Mastaccioli, cooked according to package directions, drained and rinsed under cold water
1 red bell pepper, julienned
5 cups chopped fresh spinach
4 ounces mozzarella cheese, cut into 1/2 inch cubes
2 ounces sliced provolone cheese, julienned
6 slices bacon, cooked, and crumbled

Vinaigrette Dressing
1/4 cup olive oil
2 tablespoons cider vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon minced garlic
3/4 teaspoon freshly ground pepper
1/2 teaspoon salt
3 drops red pepper sauce (Tabasco)
1/4 cup freshly grated Parmesan cheese

Whisk the olive oil, vinegar, lemon juice, garlic, pepper, salt, and red pepper sauce together in a small bowl until smooth. Stir in the Parmesan cheese.

Toss the pasta in a serving bowl with the red pepper, spinach, mozzarella cheese, and provolone cheese.

Toss the vinaigrette dressing with the pasta. Sprinkle bacon over the top.
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Pumpkin Delight

Okay, so not all of these are going to be "healthy", but maybe you'll have a party or something and will need an idea of something to take?

Pumpkin Delight
Courtesy of Cypress Family Fellowship Women's Recipe Party

1 can pumpkin
1 (5 oz) can evaporated milk
2 teaspoons pumpkin spice
1 teaspoon cinnamon
4 eggs
1 1/2 cup sugar
1 teaspoon salt
1 box yellow cake mix
1 cup chopped pecans
2 sticks margarine or butter (yikes!)

Beat eggs. Add sugar, salt, pumpkin spice, cinnamon, pumpkin and milk. Grease a 9 x 13 inch pan and pour in pumpkin mixture. Sprinkle the dry yellow cake mix over the top. Top with 1 cup chopped pecans. Melt 2 sticks of margarine/butter and pour over the top. Bake at 350 for 30 to 45 minutes.
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Farmer's Casserole

Our church had a recipe party this past week, and while I wasn't able to attend - my wonderful friend Jen picked up copies for me...

Farmer's Casserole
Courtesy of Angela
Yield 8 Servings

6 cups frozen shredded hash brown potatoes
1 cup grated Monterrey Jack cheese w/jalapenos (I will opt for no peppers in mine)
1 cup diced fully cooked ham (Hormel pizza top)
1/4 cup sliced green onion
4 large beaten eggs
1 (12 oz) can evaporated skim milk
1/8 teaspoon salt
1/8 teaspoon pepper

Grease a 13 x 9 x 2 inch baking dish. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onion.

In a medium bowl combine eggs, evaporated milk, salt, and pepper. Pour egg mixture over potato mixture in a dish. (Can freeze at this point)

To prepare to serve, thaw and preheat oven to 350 degrees. Bake, uncovered, for 40 to 45 minutes or until center appears set. Let stand 5 minutes before serving.
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Saturday, September 6, 2008

Chocolate Coconut Oatmeal Cookies

Chocolate Coconut Oatmeal Cookies
Courtesy of Cooking Light - September 2008 issue
Yield 2 dozen cookies

1 cup all-purpose flour
1 cup quick cooking oats
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup packed brown sugar
6 tablespoons granulated sugar
1/4 cup butter, softened
1 large egg
3/4 teaspoon vanilla extract
1/4 cup flaked sweetened coconut
1/4 cup finely chopped dark chocolate (I might use semi-sweet here, but use what you like)
Cooking spray

Preheat oven to 350.

Lightly spoon flour into measuring cup, level with knife. Combine flour, oats, baking powder, baking soda, and salt; stir with a whisk.

Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. (About 2 minutes) Add egg, beating well. Beat in vanilla. Add flour mixture to butter mixture; stir until just combined. Stir in chocolate and coconut.

Scrap dough onto a lightly floured surface, and divide into 24 portions. Roll each portion into a ball. Place 12 balls on each of 2 baking sheets coated with cooking spray; flatten slightly with the heel of your hand.

Bake, 1 sheet at a time, at 350 for 15 minutes or until the tops are set and the cookies are lightly browned on the bottoms. Remove cookies from pan; cool on wire racks.

Nutritional Information (1 cookie)
99 calories
3.5 g fat
1.4 g protein
16 g carbohydrates
.5 g fiber
14 mg cholesterol
.6 mg iron
66 mg sodium
15 mg calcium
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Vegetable Beef Soup

We're officially back in cooking mode to pack extra meals for my workday... so today we've made a big pot of soup and some of the stuffed cabbage rolls... so I have 18 meals packed away on top of a few that I already had.

Vegetable Beef Soup
Courtesy of Jim Hawkins (John's Dad)

1 pound ground beef
1 yellow onion, diced
3 cloves garlic
2 cans yellow corn, undrained
2 cans green beans, undrained
2 cans whole new potatoes, undrained
3 cans diced tomatoes
3 bay leaves
1 tbsp celery salt (do this to taste)
salt & pepper

Brown ground beef, onion, and garlic together - add salt & pepper to taste. After the meat is browned add the corn with its juice, green beans with the juice, tomatoes, bay leaves, and celery salt. (We like the flavor of the salt - so I just add it until it tastes like I want it to) Simmer for about 30 minutes.

Add in the potatoes and their juice and simmer for another 15 minutes. Serve and enjoy!
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Tuesday, September 2, 2008

Fresh Fruit Salad

This one is from one of my weight loss surgery cookbooks, but looks so good - I'm sharing!!

Fresh Fruit Salad
Courtesy of Recipes for Life After Weight-Loss Surgery
makes 6 servings (1/2 cup)

1/2 cup nonfat sour cream
1 tablespoon lemon juice
6 teaspoons brown sugar substitute
1/8 teaspoon allspice
1/8 teaspoon cinnamon
2 fresh peaches, skinned, pitted, and cut into bite-sized pieces
1 cup bite-sized honeydew melon pieces
1/2 cup fresh blueberries
1/2 cup halved fresh strawberries, stems removed
20 seedless grapes, skinned and cut in half

In a medium bowl, combine the sour cream, lemon juice, brown sugar substitute, allspice, and cinnamon. Add the peaches, melon, blueberries, strawberries, and grapes. Gently toss to cover with dressing. Refrigerate for 30 minutes before serving in chilled bowls.

Nutritional Information:
64 calories
2 g protein
14 g carbs
.2 g fat
3 mg cholesterol
22 mg sodium
9 g sugar
1 g fiber
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Lazy Chicken

This recipe is one of our new favorites!!

Lazy Chicken
Courtesy of Rachel Ray
makes 6 servings (or way more for us!!)

Balsamic Vinegar
1 & 1/2 pounds boneless, skinless chicken breast cutlets - thinly sliced or pounded (we only use about 2 or 3 breasts when I make it)
2 tablespoons extra-virgin olive oil
2 medium white-skinned potatoes, thinly sliced
1 medium white onion, halved and thinly sliced
Montreal Steak Seasoning (I used the chicken version) by McCormick
1/2 cup white wine or chicken broth
1 small zucchini, thinly sliced
1 can (28 oz) crushed tomatoes
10 leaves fresh basil, torn or coarsely chopped (I left this out - oops!)
2 sprigs fresh oregano, leaves stripped fro stem and chopped
1/2 to 1/3 cup shredded Italian cheese blend of your choice (provolone, mozzarella, asiago, parmesan, romano)

Rub a little splash of balsamic vinegar into each chicken breast.

Heat 1 tablespoon extra-virgin olive oil in a deep skillet over medium high heat. Brown chicken for 2 minutes on each side. Remove chicken.

Add 1 tablespoon extra-virgin olive oil to pan. Add thin layer of potatoes and onions. (my layers end up being thicker I think) Sprinkle the potatoes and onion with Montreal Seasoning. Let potatoes and onions cook, turning occasionally but maintaining a thin layer, until they begin to brown all over.

Add broth or wine to the pan. Spread a thin layer of zucchini across the pan on top of the potatoes and onion. Sprinkle with a little more Montreal Seasoning. Top with the chicken and accumulated juices.

Dump the crushed tomatoes evenly over top and sprinkle with chopped herbs. Cover and cook until chicken is cooked through and potatoes are tender, 10 to 12 minutes.

Sprinkle with the shredded Italian cheeses. Place pan under the broiler for a minute (or more) until cheese melts and begins to brown. Serve directly from the hot pan at the table, with a green salad on the side.
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