Lemon Chicken and Asparagus Foil Packs

4 boneless, skinless chicken breasts (pounded to an even thickness)  OR 4-6 boneless, skinless chicken thighs
1 large bundle of asparagus (about 1 pound) OR about a pound of fresh broccoli florets
2 lemons, one juiced and one sliced thin
1 tsp minced garlic (1 garlic clove)
3 TBS butter, melted
1 to 1-1/2 tsp Italian seasons
salt and pepper to taste

*IF POSSIBLE, make packets earlier in the day for the flavors to marinate and then cook at dinner time.  Also delicious if you make and bake immediately.

Rinse asparagus and trim ends.  Cut stalks in half.

Lay out as many foil squares as needed.  (I used 8 thighs so used 8 foil squares.)  Place a piece of chicken in the center of each square.

Divide the asparagus (or broccoli) among each foil pack.

In a small bowl, combine the melted butter, garlic, lemon juice, and Italian seasoning.  Brush over the chicken and asparagus.  (I just spooned/drizzled it on top.)  Sprinkle with salt and pepper if desired.

Tuck in the lemon slices.

Fold up the foil to close off the pack.

Grill over medium-high heat for 7-9 minutes each side OR bake at 400 for 15-20 minutes or until chicken is cooked through and asparagus is tender.  Serve immediately.

(I served this with rice.  The juices were delicious with the rice.)

"Better Than Botox" Face Mask

{*I have not tried this recipe yet so I have no idea if it has any effect at all.}

1/4 c. yogurt (plain or Greek plain)
1/2 banana
1 tsp honey

Mash up the banana with a fork.  Add the other 2 ingredients.  Spread the mask all over your face and neck.  Relax for 15 minutes.

NOTE: For even better results, cover your face with a warm, damp washcloth while you wait the 15 minutes.

Creamy Chicken Enchiladas

(This recipe is adapted from bhg.com.)

2 boneless skinless chicken breasts, cooked and shredded
8 cups fresh spinach [I used three bags of spinach.] OR 10-oz frozen chopped spinach, thawed and drained
1/4 c. thinly sliced green onion
16-oz light sour cream
1/2 c. plain low-fat yogurt [I used Greek nonfat.]
1/4 c. all-purpose flour
1/2 tsp salt
1/2 tsp cumin
1 c. milk
two 4-oz cans diced green chilis, drained
twelve 7-8" flour tortillas
1 c. shredded cheddar, Monterey Jack, or Mexican blend cheese
chopped tomato or salsa (optional)
thinly sliced green onions (optional)
fresh cilantro, chopped (optional)

1. Preheat oven to 350 degrees.
2. Steam spinach (3-4 minutes in a basket over a saucepan with 1" of boiling water).  Press the liquid out of the spinach.
3. In a medium bowl, combine sour cream, yogurt, flour, salt, and cumin.  Add milk and drained chili peppers; stir.
4. For filling, in a large bowl combine green onions, chicken, and spinach.
5. Stir in half of the creamy mixture to the chicken mixture.
6. Grease two large casserole dishes (including the sides).
7. Divide filling among the tortillas, roll up the tortillas, and place (seam side down) in the casserole dish.  Top with the remaining sauce.
8. Bake, covered, for 20 minutes.  Then back uncovered for 20 minutes.  
9. Remove from oven and sprinkle with cheese.  Let stand for 5 minutes.  Garnish with remaining green onions and cilantro, then serve with salsa, if desired.

Coleslaw ala Sandy

Coleslaw ala Sandy
1 pkg coleslaw
½ cup peanuts, chopped (or add more)
2 cloves garlic, minced (can add more to taste)
½ pkg Craisins
½ bottle Marzetti Original Coleslaw Dressing

Place coleslaw in L Ziplock bag; add dry ingredients, then pour dressing over all and blend well. Refrigerate a few hours to get the ingredients all happy together before serving.

Chimmichuri Sauce

Chimmichuri Sauce 2 cups packed fresh Italian parsley 4 medium garlic cloves, peeled and smashed 1/4 cup fresh oregano leaves (or you could also use dried, about 3 or 4 teaspoons) 1/4 teaspoon dried red pepper flakes or 1 small red chili pepper seeded and chopped ½ tsp Kosher salt Freshly ground black pepper 1 shallot, diced 1 cup extra virgin olive oil Put parsley, garlic, oregano, vinegar, pepper flakes, salt, pepper, and shallot in food processor and process till finely chopped. Scrape down sides of bowl as needed. Don't over processes, only about a minute is usually enough. Then with the motor running pour in the oil in a steady stream. Puerto Rican chef said he makes it a day or two ahead, and it will keep in the fridge for up to a week. Grill the skirt steak or any other kind of steak, chicken, or pork. Slice the meat, and serve the sauce in little individual bowls for each person to dip each bite of meat in. They also use this sauce to dip their wonderful tostones in. And I discovered that the last couple of pieces of my potato was also good smashed into the last little bit of it. I think this would also be delish spread on slices of lightly toasted French baguette. Originally from Argentina, recipe adapted in Puerto Rico.

Cilantro Coleslaw

6 cups very thinly sliced green cabbage, (about 1/2 head)*

1 1/2 cups peeled and grated carrots, (2-3 medium)*

1/3 cup chopped cilantro

1/4 cup rice vinegar

2 tablespoons extra-virgin olive oil

1/4 teaspoon salt

juice of 1/2 lime

1. Place cabbage and carrots in a colander; rinse thoroughly with cold water to crisp. Let drain for 5 minutes.
2. Meanwhile, whisk cilantro, vinegar, oil, salt, and lime in a small bowl. Pour over cabbage and carrots; toss well to coat.

*Use a bag of shredded coleslaw with carrots.

(Originally called Mexican Coleslaw, this salad is very fresh but not spicy at all.)

Perfectly Baked Sweet Potatoes

1. Wash sweet potatoes and prick skin with fork.
2. Line bottom rack of cold oven with aluminum foil to catch any drips.
3. Place sweet potatoes on top rack.
4. Set temperature at 425 degrees.  If potatoes are 2"-3" thick, set a timer for 45 minutes.  If they are larger, set a timer for 1 hour.
5. When the timer goes off, do not open the door but turn off the oven.  Let potatoes continue to cook for another 30 minutes and then remove from the oven.

The potato skin will peel off easily with this method!  Either serve immediately or cool, peel, and store in the fridge.