Skinny Chicken Pot Pie

http://www.skinnykitchen.com/recipes/chicken-pot-pie/

Ingredients
3 cups Swanson’s reduced-sodium chicken broth
1½ cups onions, chopped
1 cup potato, peeled and cubed (½ inch cubes)
1 cup sweet potato, peeled and cubed (½ inch cubes)
1 cup carrots, peeled and chopped
1 cup celery, sliced
1 lb chicken breasts (boneless, skinless), cut into bite-size pieces
1½ cups frozen peas (not defrosted)
1½ cup reduced-fat milk
½ cup plus 1 tablespoon all purpose flour
2 tablespoons fresh thyme, chopped or 1 teaspoon dried
¼ teaspoon salt
¼ teaspoon fresh ground black pepper
1 pkg. Pillsbury Golden Layer Flaky Biscuits (110 calorie for each biscuit)

Instructions
1. Preheat oven to 350 degrees. In a large pan, add the chicken broth and bring to a boil.
2. Stir in the onions, potato, sweet potato, carrots, and celery. Bring back to a boil, reduce heat and cover. Simmer for 6 minutes.
3. Add the chicken pieces and frozen peas, breaking them up. Bring back to a boil, turn the heat to simmer, cover, and cook for 5 minutes.
4. Place a colander into a large bowl. Pour the chicken, vegetables and broth into the colander. Add the strained broth back to the pan. Set aside the chicken and vegetables.
5. In separate small bowl, add the flour. Gradually add the milk to the flour stirring with a whisk, until well blended.
6. Increase the heat to medium with the broth. Stir in the milk/flour mixture with a whisk. Cook for 5 minutes or until thicken. Stir often.
7. Add back the chicken and vegetables, along with the thyme, salt and pepper. Mix well.
8. Coat an 11 x 7 baking dish (see Shopping tip) with cooking spray and pour in the chicken stew.
9. Open the package of biscuits, separate them and place on top of the chicken stew. Line them evenly over the top.
10. Place the pie on a foil lined baking sheet and bake for 14 minutes until the biscuits are golden brown.
11. To serve, spoon into each bowl and top with one biscuit. There will be two extra biscuits for whoever desires.

Serves 8

Goat Cheese Spinach and Pinenut Stuffed Chicken Breasts

http://www.cdkitchen.com/recipes/recs/283/Goat_Cheese_Spinach_and_Pinenuts16502.shtml

INGREDIENTS:
4 chicken breast halves, deboned with skin - on
3 ounces goat cheese
2 cups fresh spinach, washed and cut small, (stems removed)
1 clove fresh garlic, minced
2 tablespoons pinenuts, roasted
1 tablespoon fresh rosemary, finely chopped
2 tablespoons olive oil
3 tablespoons corn and canola oil
salt and pepper, to taste

PREPARATION:
Preheat oven to 400 degrees Saute garlic and spinach in olive oil until spinach is wilted. Put spinach in fine mesh colander (press spinach on colander with back of spoon to drain away excess liquid) After cooling completely, mix spinach with goat cheese and toasted pinenuts - season with salt and pepper. Make a small lengthwise incision in all chicken breasts, put approximately 1 oz. of filling in each breast. Season breasts with salt and pepper. Heat corn oil in saute pan until smoking. Sear breasts on both sides until lightly browned, approximately 2 minutes per side. Transfer breast, skin side up to roasting pan, sprinkle with rosemary and put on center rack of oven for approximately 12 - 15 minutes, or until chicken is completely cooked.

Baked Spaghetti Squash with Garlic and Butter

http://steamykitchen.com/11285-baked-spaghetti-squash-with-garlic-and-butter.html

Ingredients:
1 small spaghetti squash (about 3-4 pounds)
2 tablespoons butter
2 cloves garlic, finely minced
1/4 cup finely minced parsley (or basil)
1/2 teaspoon salt (or to taste)
1/4 cup shredded parmesan cheese

Directions:
1. Preheat oven to 375F. Pierce squash a few times with sharp paring knife (to let steam escape). Bake spaghetti squash for 60 minutes, or until a paring knife pierces easily through skin with little resistance. Let squash cool for 10 minutes.
2. Cut squash in half, lengthwise. Use a fork to remove and discard the seeds. Continue using fork to scrape the squash to get long, lovely strands. If the squash seem difficult to scrape, return the squash to bake for an additional 10 minutes.
3. Heat a large saute pan with the butter and the garlic over medium-low heat. When garlic becomes fragrant, add parsley, salt and spaghetti squash strands. Toss well, sprinkle in the parmesan cheese and taste to see if you need additional salt. The spaghetti squash should have a slight crunch (i.e. not mushy) - but if you like it softer, cover the pan and cook 2 more minutes.

One Minute Ciabatta Bread

http://www.lifehack.org/articles/lifehack/kitchen-hack-one-minute-ciabatta-bread.html

Ingredients:
4 cups of all-purpose flour (do NOT pack the flour into the measuring cup)
2 cups of warm water
1 teaspoon of salt
1/4 teaspoon of granulated yeast (or equivalent)

You’ll also need a medium-size mixing bowl, a 10×15 cookie sheet or baking stone, a hand towel or plastic wrap, and whatever you’d like to keep your bread from sticking (if you’re using a pan, I use flour and corn meal).

Directions:
1. Mix Water & YeastPour the warm water into the medium-size mixing bowl and stir in the yeast with a spoon. No need to be particular, just dump and slosh.
2. Add Flour And SaltAdd flour and salt to your bowl of yeasty water. This, after measuring out the flour, presents another prime opportunity to get flour on your person. This will be regarded by many as a sign of your culinary determination. You’ll need such signs because anybody who actually watches you make the bread will think you’re one of the laziest bakers in existence.
3. Stir Into A Heavy BatterUse a spoon. You could use your hands if you wanted but you probably didn’t wash your hands before starting this anyhow. Start with a quick run about around the perimeter of the bowl with your spoon. A few quick strokes through the middle and you should have a heavy batter. If it looks too thick to be pancake batter and not thick enough to be playdough, you’re right on target.
4. Set It And Nearly Forget ItCover your project with a hand towel or plastic wrap and set in a safe place for a few hours. After the dough has rested for 8 to 12 hours, it will have nearly doubled in size. (If you add a bit of sugar at the start and you’re in a hurry, you can rush this process but I don’t recommend it for your first try.)
5. Preheat Oven & Prepare Your PanThere’s a lot of room for variation at this stage. The goal is to place the dough onto a surface that will keep it from falling through the oven rack and not stick on. I use an old cookie sheet sprinkled with flour and corn meal. You can use a buttered pan, pizza stone, or baking paper. It’s up to you. The flour/cornmeal method takes only a few seconds.Before you start prepping your pan/stone, set your oven to 400F. (For those of you using wood stoves, don’t stress the particulars. Pull a few cedar shingles off the back porch roof and get that fire burning hot!)
6. Pour Out The BatterThis is the fun part! Uncover the bowl of dough and slowly pour it out onto the pan you just prepared for it. You’ll want to use a spoon to guide the dough into place and get the last bits out of the bowl. The dough will be very wet and sticky. That’s okay! Get the dough out onto the pan and if you’re lucky, it’ll look something like this:
7. Add Spices (If Needed) & Place Bread Into 400F OvenIf you’re trying to stay within the one-minute prep, you probably won’t have time to sprinkle some of your favorite herbs onto your ciabatta before baking. If you’re not worried about time, some dried oregano, basil, and rosemary make a nice addition.
8. Remove Your Ciabatta From The OvenCheck on your ciabatta after about 25 minutes. Once it’s golden brown on top and looks good to eat, take it out of the oven and set it aside to cool for at least 10 minutes. You can cut into it immediately but if you do it’ll collapse and won’t look as pretty.Wait! You really thought I wanted you to take a hot pan out of a 400F oven without some sort of protection? Craziness! If you don’t have an oven mitt handy, take off your shirt, fold it so there will be at least 6 layers of cloth protecting your hand, remove the pan from the oven and place in a safe spot to cool.
9. Slice & Enjoy