Jess's Recipes

From www.makinglifedelicious.com . 2 pounds chicken breasts or tenders 1 1/2 cups of Pepperidge Farm Herbed Stuffing, the crumbles not the cubes 1 cup (approximately) of full fat sour cream kosher salt freshly ground pepper garlic powder 1/2 cup unsalted butter, cubed Preheat oven to 375 degrees F. Lay the chicken close together on a foil lined baking sheet. Sprinkle with salt, pepper and garlic powder. Coat with a thick layer of sour cream. Top that with the seasoned Pepperidge Farm breadcrumbs and then dot with the butter .Bake in a 375 degree F oven for 35 minutes for chicken tenders or up to an hour for chicken breasts. Its ready when the chicken is cooked through and the breadcrumbs are nicely browned. I used low fat sour cream and was fine and cut the butter by at least half. I just put small slivers scattered on the chicken breasts.

from Barefoot Contessa Ingredients 1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced Good olive oil 1 tablespoon pure maple syrup Kosher salt and freshly ground black pepper 3 tablespoons dried cranberries 3/4 cup apple cider or apple juice 2 tablespoons cider vinegar 2 tablespoons minced shallots 2 teaspoons Dijon mustard 4 ounces baby arugula, washed and spun dry 1/2 cup walnuts halves, toasted 3/4 cup freshly grated Parmesan Preheat the oven to 400 degrees F. Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes. While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive ...

Serves 1-2 {depending on your appetite} Being a "grain" which contains loads of protein, Quinoa is very nutritious way to start your day. This recipe is very adaptable...you can use any fruit {apples, pears, apricots}, milk {whole, skim, soy}, or sweetener {agave, brown sugar, stevia} here. It would also be great with some chopped nuts on top! 1/2 cup quinoa {rinsed + drained} 1 1/2 cups milk 1 tablespoon maple syrup {or to taste} pinch of ground cinnamon 1/2 cup mixed fresh berries sliced banana Bring the milk and quinoa to a simmer in a saucepan over medium-high heat. Reduce the heat to maintain a simmer, cover the pot, and cook until the quinoa is tender, and most of the milk has been absorbed {about 15 minutes}. Remove from heat, and stir in the maple syrup and cinnamon. Serve topped with berries and banana slices. 13 points plus as written above with 1 T agave and skim milk. I would use splenda and cut 2 pts.