Chicken with Sun-Dried Tomatoes

• 2 oz sun-dried tomatoes(not packed in oil)
• 1 large onion sliced
• 8 oz whole baby carrots
• 3 stalks of celery sliced
• 1 tsp dried thyme
• 1/4 tsp salt
• 1/8 tsp. blacek pepper
• 4 boneless, skinless chicken breast halves
• 1/4 cup fat free chicken broth
• 2 cups cooked brown rice

1.slice the sun dried tomatoes and place them in the bottom of the slow cooker along with the onions, carrots, celery and seasonigs

2. Place the chicken on top of the vegetables and pour on the chicken broth over the top

3. Cover the slow cooker and cook on low for 4 to 6 hours or until chicken is no longer pink and carrots are tender. You can serve it over rice, egg noodles or any other pasta

Beth McClintock

Herbed Polenta

6 cups water
2 teaspoons salt
1 3/4 cups yellow cornmeal
3/4 cup grated Parmesan
3/4 cup whole milk
6 tablespoons (3/4 stick) unsalted butter
3 tablespoons chopped fresh Italian parsley leaves
2 teaspoons finely chopped fresh rosemary leaves
2 teaspoons chopped fresh thyme leaves
1/2 teaspoon freshly ground black pepper

Directions
Bring the water to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Remove from the heat. Add the cheese, milk, butter, parsley, rosemary, thyme, and pepper, and stir until the butter and cheese melt. Transfer the polenta to a bowl and serve.

Peppercorn Chicken with Lemon Spinach

3 TBS dijon mustard
3 large skinless,boneless chicken breasts (about1 3/4 lbs)
2-3 tsp coarsely ground mixed peppercorns
3/4 tsp finely minced fresh rosemary
Kosher salt
3 TBS extra-virgin olive oil
2 shallots, thinly sliced
1/3 cup brandy or red wine
1/3 cup low-sodium chicken broth
1 TBS chopped fresh parsley
2 cloves garlic, chopped
1 pound spinach
1/2 tsp finely grated lemon zest

1. Preheat the oven to 350. Brush 1 TBS mustard all over the chicken. Sprinkle with the peppercorns, rosemary and salt to taste, patting gently so the seasonings stick.

2.Heat a large skillet over medium-high heat; add 2 TBS oil. Add the chicken and cook until golden brown, about 6 minutes, turning once. Transfer to a baking dish (set aside the skillet for the sauce); bake the chicken until cooked through, about 10 minutes.

3. Meanwhile, add the shallots to the skillet; cook over med-high heat until just soft. Remove the pan from the heat, add the brandy, then broth, bring to a boil and cook until slightly thickened, about 2 minutes. Stir in the remaining 2 tablespoons mustard and the parsley.

4. Heat the remaining 1 TBS oil in a deep skillet over mid-high heat. Stir in the garlic; cook about 30 seconde. Add the spinach, season with salt and cook until wilted; add the lemon zest. Slice the chicken and drizzle with the shallot sauce. Serve with the spinach.

Serves 4. This dish has 400 calories per serving and just 2g saturated fat.