Lemon Caper Chicken

THIS IS MY NEW FAVORITE DINNER!!!

Lemon & Caper Chicken

4 Chicken Breasts
2 teaspoons olive oil
Salt and pepper to taste
1 tablespoon capers
1 small minced shallot (or onion will work)
2 teaspoons thyme (1 tablespoon if fresh)
Juice of one lemon
1/3 cup cream

Season Chicken breast liberally no both sides. Heat frying pan on high and coat with olive oil. Sear chicken on each side for 3 minutes each. Don’t keep moving it or checking it, you need a really nice brown. Transfer breasts to an oven-safe cooking dish. Meanwhile, sauté shallots in left over oil until translucent. Ad thyme and capers and sauté until fragrant. Slowly deglaze the pan with your lemon juice. Using a wooden spoon gently get all of those yummy chicken bits and flavor up off the pan. Then add the cream and bring to a boil, remove immediately and pour over chicken. Foil the dish and place in 350˚ oven for 15 minutes, or until chicken is done through. Serve with your favorite potatoes and vegetables.

Tortilla Pizza

Submitted by Jenni Baird

Tortilla Pizza

4 whole-wheat tortillas
1 t olive oil
2 cans dices tomatoes, drained
3/4 c grated mozzarella
1/4 c kalamata olives, halved
1/4 t red pepper flakes
1/2 c fresh basil leaves, torn

Preheat oven to 450. place tortillas on 2 rimmed baking sheets; brush w/2 t olive oil. top w/tomatoes, cheese, olives & red-pepper flakes. bake until crust is crisp and browned, 13-15 minutes, rotating sheets halfway through. when finished baking, top w/basil and cut into wedges. Serve w/any salad.

Creamy Beef Noodles

Submitted by Ashley Austin

Creamy Beef Noodles

1 pound beef tenderloin
coarse salt and peper
3 T canola oil
1medium onion thinly sliced
1 pound white mushrooms sliced
1 cup reduced-sodium canned beef broth
1 T dijon mustard
1/2 c sour cream
dash of dill
egg noodles

Slice beef into 2in llong strips, heat 2 T of oil in skillet over high heat. Brown meat in two batches about 1 min per side, set aside. In same skillet, heat remaining oil and add onion. Cook until lightly browned. Add mushrooms, cover and cook about 7 min. Add broth and simmer uncovered until thickened. Stir in mustard and then return meat to mixture. Cook about 2 minutes them remove from heat and stir in sour cream then the dash of dill. Serve over egg noodles.