Blueberry-Dijon Chicken
Ingredients:
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
1/2 cup blueberry preserves
1/3 cup raspberry vinegar
1/4 cup fresh or frozen blueberries
3 tablespoons Dijon mustard
Optional: Minced fresh basil or tarragon
How to Make It:
- Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in butter over medium heat until a thermometer reads 165°, 6-8 minutes on each side. Remove and keep warm.
- In the same skillet, combine the preserves, vinegar, blueberries and mustard, stirring to loosen browned bits from pan. Bring to a boil; cook and stir until thickened. Serve with chicken. Sprinkle with basil or tarragon if desired.
Creamy Berry Smoothies
Ingredients:
1/2 cup pomegranate juice
1 tablespoon agave syrup or honey
3 ounces silken firm tofu (about 1/2 cup)
1 cup frozen unsweetened mixed berries
1 cup frozen unsweetened strawberries
How to Make It:
Place all ingredients in a blender; cover and process until blended. Serve immediately.
German-Style Cabbage and Beans
Ingredients:
1 pound fresh green beans, cut into 1-1/2-inch pieces
3 bacon strips, cut into 1-inch pieces
1/2 cup cider vinegar
1/4 cup sugar
3 tablespoons chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups shredded red cabbage
How to Make It:
- Place 1 in. of water in a large saucepan; add beans. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside.
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. Add the vinegar, sugar, onion, salt and pepper to the drippings. Bring to a boil.
- Add cabbage. Reduce heat; cover and simmer for 5 minutes. Add beans; cook 3-5 minutes longer or until heated through. Stir in bacon.
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