Rosemary Chicken

12 oz Boneless skinless Chicken breast
4 tbs Cornstarch
2 cups plain yogurt
8 cups broccoli
4 Cups diced tomatoes
2 cup pear slices
5 Tsp Olive oil
3 tsp dried Rosemary
2 Tsp paprika
1 Cup Chicken broth

Cooking Instructions
In non stick skillet cook chicken in oil until lightly browned; add yogurt, paprika and rosemary to chicken and simmer for 3 minutes. Mix cornstarch with chicken broth to dissolve; Add to chicken mixture. Simmer until thick sauce forms. Steam broccoli in separate pan until tender. Prepare 2 dinner plates by placing a bed of tomato slice on each plate, top with broccoli. Place chicken beside broccoli and tomato and garnish with pear slices. Enjoy !

Brown Rice

•3 tablespoons butter
•16 ounces fresh sliced mushrooms
•1 cup slivered blanched almonds
•1 cup brown rice
•3 cups water
•1/4 to 1/2 cup chopped pimiento
•1 teaspoon salt
•1/8 teaspoon pepper
Preparation:
Melt butter in medium saucepan; sauté mushrooms and almonds until golden. Add remaining ingredients; cover and bring to a boil. Reduce heat and simmer 45 minutes, until rice is tender. Enjoy

Mexican Burgers

GROUND BEEF, 85% lean 4oz
GROUND Turkey 4oz
SALSA 8oz
KIDNEY BEAN, CANNED
Sweet Green Bell pepper 2 cups
TOMATO PUREE,CANNED W/SALT 1cup
OLIVE OIL 1 teaspoon
CHILI POWDER 1 teaspoon

In a medium bowl mix together the ground beef,turkey and salsa. Form 2 oblong patties. Place under broiler. Cook until browned. While patties are cooking add oil to non stick skillet cook kidney beans and peppers until hot, then add chili powder, hot sauce, and tomato puree. Simmer for 5 minutes stirring constantly. Place each patti on a plate and top with vegetable mixture. Enjoy
Total Carbohydrate 45 grams
Total Fat 17 grams
Protein 32 grams