I really like pairing apples with either chicken or pork this time of year, so I tried this recipe for stuffed chicken. It took four of us to conquer the challenges along the way – cutting the perfect horizontal pocket in the chicken breast, pinning it closed with toothpicks, and navigating the spatula around the toothpicks to brown the chicken on both sides, while also averting a kitchen fire, putting hot soup through a food processor, and trying to calm a screaming 3 week old….oh, that’s not part of the recipe, but nevertheless was a challenge.

I did really enjoy this dish when it was finally time to sit down and eat. The apple cider simmered down to a nice sauce which was just the right amount of sweet. Next time though I may try a recipe which calls for cooking the meat and stuffing separately, and serving them together. In fact, I’ll try any recipe that doesn’t require toothpicks!

This was an easy weeknight dinner, using one of my favorite products, Laughing Cow Light. You could serve this over rice, pasta, or another grain.

8-10 oz. boneless chicken, cut into bite sized pieces
1 (12 oz.) package frozen broccoli, steamed and drained
1/2 c. skim milk
2 Laughing Cow Light wedges
1 T flour
1 T Parmesan cheese
Salt and Pepper

Brown chicken pieces in a large frying pan, and then continue cooking over low heat until chicken is done.

Meanwhile, in a small saucepan, heat milk. Add Laughing Cow cheese, flour, and Parmesan cheese, and stir with a whisk until smooth. Continue cooking on low heat until mixture is thick and just begins to bubble. Add a dash of salt and pepper.

Add both the broccoli and cheese sauce to the chicken, and stir together in the frying pan until mixed and heated through.

Some readers requested a good tomato sauce recipe*, and I couldn’t offer much help since I usually just open a jar of Ragu. My friend Susan cooked a wonderful pasta dinner months ago, and I remembered her great homemade sauce. She happily provided the recipe, and I finally got a chance to make it for myself. Wow – there IS a difference between homemade sauce and the kind from a jar. Of course I ‘knew’ that before, but I was reminded of just how much better it is. And now that my freezer is stocked, it will be quick and easy to defrost a container when I need it.

This is a great one pan meal. The recipe is originally from Cooking Light, and includes lean protein, vegetables, and whole grains all in one dish. It’s not only good for dinner, but lunch the next day, and the next, and the next…… The spice mixture which you rub on the chicken is what makes the dish unique, but don’t worry if you don’t have all the ingredients, just go with what you have. I also swapped out the peppers for mushrooms. Here it is, simmering on the stove, and 40 minutes later, the barley puffed up perfectly.

I am always ready to try healthier versions of mac and cheese, but the first problem with this recipe is that the page seems to freeze Internet Explorer. Perhaps more importantly though, it wasn’t “cheesy” enough. I skipped the breadcrumb topping and mixed the spinach right in with the pasta, but otherwise I followed the recipe as written. This was still a good dinner, but next time I will use a much sharper cheese to see if it makes a difference.

I wanted to make a different kind of lasagna using the feta cheese I had on hand, but I didn’t want to make a 13″x9″ commitment. The Oven Ready lasagna noodles save so much time and they fit perfectly into my loaf pan, so I can easily make a mini lasagna.

My cooking club theme this month was Crockpots. I decided to try this recipe which would also give me a reason to buy Pom. Unfortunately, I did not use grass fed beef as the recipe suggests, I used a top round roast. I believe that grass fed beef is better for many reasons, but have not started to purchase it regularly yet – but that’s a whole ‘nother story.

I have always wanted to find the perfect recipe for a homemade veggie burger. I tried these Lentil Burgers a while back, which were good, but I wasn’t ready to settle. Most recently, I used this recipe with bulgur and black beans, and added in some diced onion and carrot for good measure. The burgers were served with a cucumber yogurt sauce, although they tasted pretty good with more traditional burger toppings as well. The biggest issue was that they didn’t hold together very well. So I am still on the hunt for exactly the right blend of whole grains, beans, and vegetables which come together in burger form.

I really liked the idea of using broccoli in a homemade pesto, as in this recipe from 101 Cookbooks. I started with the ingredients as listed, and then I did my own thing. I had fresh basil handy, so I added a large handful. The pesto seemed too thick, so I added a little more oil and lemon juice. It still looked a little thick, so I threw in some white wine (not directly from my glass, of course!) And then, it tasted too lemony, so I added more Parmesan.

Can you handle one more zucchini recipe? This one is a version of lazy lasagna that’s perfect for the transition from summer to fall. You can use fresh zucchini (and tomatoes, if you have them) and then enjoy a delicious warm meal on a cool night.