Recipes for everyone.

4 chicken breasts
1 egg
1/2 c. bread crumbs
2 T. oil
2 cups Prego
4 cups spaghetti

Dip chicken into egg and coat with crumbs. In skillet heat oil, cook chicken ten minutes. In same pan heat sauce to a boil. Return chicken to skillet. Cover and cook for five minutes. Cover top of chicken with parmesan cheese.

Vegetable oil 1 teaspoon
Onion, minced 1/2 cup
Carrots, diced 1/2 cup
Celery, sliced 1/2 cup
Garlic powder 1/2 teaspoon
Flour 1/8 cup
Dried oregano flakes 1/4 teaspoon
Chicken broth, reduced sodium 3 cups
Potatoes, peeled, diced 2 cups
Chicken, cooked, chopped 1/4 cup
Whole milk 1/2 cup
Noodles, yolk-free, enriched, uncooked 1 cup

Preparation time: 25 min.
Cooking time: 35 to 40 min.

1. Heat oil over medium heat in large sauce pan. Add minced onions, carrots, celery, and garlic powder. Cook until onions are tender, about 3 to 5 minutes.

2. Sprinkle flour and oregano over vegetables; cook about 1 minute.

3. Stir in chicken broth and potatoes. Cover and cook until tender, about 20 minutes.

4. Add chicken, milk, and noodles. Cover and simmer until noodles are tender, about 10 minutes.

1 tablespoon olive oil
1 1/4 cups leeks, chopped
3 garlic cloves, minced
1 cup tomatoes, coarsely chopped
1/4 teaspoon kosher salt
1/4 teaspoon fresh coarse ground black pepper
1/4 cup dry white wine
2 (6 ounce) salmon fillets, skinned
3/4 teaspoon fresh dill, chopped

Heat oil in a large nonstick skillet over medium-high heat.
Add leek; sauté 3 minutes. Add garlic; sauté 2-3 minutes.
Add tomato, salt, and pepper; sauté 2-3 minutes.
Add wine and salmon; sprinkle with dill, and bring to a boil.
Cover, reduce heat, and simmer 8 minutes or until fish flakes easily when tested with a fork.

1/2 cup unsalted butter, softened
1/3 cup brown sugar, firmly packed
1/2 teaspoon vanilla extract
1 1/4 cup all purpose flour

Preheat oven to 325F.
Combine butter, brown sugar and vanilla in a mixing bowl. Beat with an electric mixer until fluffy. Add flour, 1/4 cup at a time, until dough becomes too stiff to beat. Knead by hand until all the flour is incorporated.
Press dough into the bottom of an 8 inch cake pan. Pierce dough all over with a fork. Bake 40-45 minutes or until golden. Cool slightly before cutting.

2 large cucumbers
1 medium white onion
½ container of low fat sour cream
4 T. White sugar
4 T. Cider vinegar

Salt

1. Thinly slice cucumbers.
2. Add a touch of salt on the cucumber slices.
3. Place cucumbers in medium-sized bowl.
4. Place quartered, thinly sliced onions on top of cucumbers.
5. In a separate bowl, mix sour cream, sugar, and vinegar together.
6. Pour sour cream mixture over cucumbers and onions. Mix until well coated.