August 8th, 2017

Mediterranean Chicken Un-salad

2 tsp lemon pepper
1/3 cups white all-purpose flour
1 pounds uncooked boneless, skinless chicken breast cut in four 4 oz pieces
4 medium scallions, chopped
3 Tbsp fresh lemon juice, (juice of 1 lemon)
1/8 tsp curry powder
3 Tbsp fat free Italian salad dressing
1/2 cups avocado, peeled and diced
3 small plum tomatoes, diced
7 medium olives, jumbo pitted,chopped

Preheat oven to 400F. Coat a baking dish with cooking spray.

Combine seasoning and flour in a large mixing bowl. Lightly coat chicken with cooking spray, then dip and coat each breast with flour mixture. Place chicken in prepared dish and bake until cooked through, about 20 minutes.

In a small bowl, combine scallions, lemon juice, curry powder, dressing, avocado, tomatoes and olives.

Divide chicken breasts between four plates and top with avocado salsa.

August 8th, 2017

Avocado Raisin Dip

2 Avocados; peeled and chopped
1/2 c. raisins
1/2 c. vegetable oil
1/4 c. lime juice
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon freshly ground pepper

Blend all ingredients together in a blender at high speed for about 45 seconds until smooth. Serve with fried tortillas, raw vegetables or assorted crackers. Makes 1 2/3 cups of dip.

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