Baked Garlic Parmesan

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2 tablespoons Olive Oil

1 Clove Garlic, minced

1 cup Dry Bread Crumbs

2/3 cup Grated Parmesan Cheese

1 teaspoon Dried Basil Leaves

1/4 teaspoon Ground Black Pepper

6 Skinless, boneless chicken breast halves

Do This:

1. Preheat oven to 350 degrees F. Lightly grease a 9x13 inch baking dish

2. In a bowl,blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.

3. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Broccoli Salad

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2-3 sm. bunches fresh broccoli - cut in bite-size pieces
10 slices bacon - cooked, crumbled
2/3 cup raisins
1 sm. red onion - chopped
1 cup real mayonnaise
1/3 cup granulated sugar
2 Tbls. red wine vinegar

Do This:

-Toss together broccoli, bacon, raisins, and onion in a large bowl; set aside.

-In a separate bowl, beat together mayonnaise, sugar, and vinegar.

-Pour prepared dressing over salad and toss to coat.

-Refrigerate at least 2 hours before serving, tossing occasionally.

Variations:

- Substitute 6oz. grated mozzarella cheese for raisins.

- Substitute 1/2 - 3/4 cup sliced almonds for onion

- Add 1 cup frozen peas and 1 cup sunflower seeds.

Chicken Quesadilla

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1 boned, skinned chicken breast half
(1/2) 1.25 oz. pkt. taco seasoning
(2) 12" flour tortillas
1 cup shredded Monterey jack/cheddar cheese
1 Tbls. diced tomato
1 Tbls. diced jalapeno pepper
1 Tbls. chopped black olives
1/2 tsp. Cajun Seasoning
sour cream - for dipping
salsa - for dipping

Do This:

-Sprinkle taco seasoning over both sides of chicken.
-Fry chicken until cooked through in a lightly oiled pan.
-Cut chicken into 3/4" pieces; set aside.
-Spray one side of a tortilla with non-stick cooking spray and place sprayed side down in frying pan over medium heat.
-Sprinkle tortilla evenly with cheese. Sprinkle tomato, jalapeno, olives, and Cajun seasoning evenly over cheese. Lay cut chicken evenly over all.
-Spray one side of remaining tortilla with non-stick cooking spray and place sprayed side up over chicken.
-Using 2 spatulas, flip entire quesadilla.
-Cook until all cheese has melted and tortilla is lightly browned.
-Remove from pan to serving plate and cut into six equal wedges using a pizza cutter.
-Serve sour cream and salsa in a small bowl on the side.

Fresh Pomegranate Salsa

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2 c. Pomegranate seeds (I use a full pomegranate)
3 Roma Tomatoes (I use 2-3)
2-3 Avocados ( I use around 1)
2 T Onion (I use White onion)
1/2 t. Coriander
1/4 t. Ceyenne Pepper
pinch Cumin
1 t. Salt (sometimes I use a little less--I usually start out w/ 3/4)
juice of lemon (=1.5 T Lemon Juice Concentrate--sometimes I use a little more depending on the taste)

Do This:
Cut up small and throw together!