So, my sis and mom both wanted me to share the recipes I had found from this cookbook I borrowed from the library. The other recipe is Jenny’s famous contribution to our family of Chicken Santa Fe or Santa Fe Chicken or whatever you want to call it. 
Caramelized Garlic chicken
3 teaspoons olive oil, plus additional for greasing foiled pan
6 cloves garlic, pressed
6 teaspoons brown sugar (I’m gonna used the Splenda version)
6 boneless, skinless chicken breast halves
Heat oven to 500 degrees. Line shallow roasting pan with foil, lightly grease the foil with a little oil.
Heat oil in small skillet over medium-low heat until hot. Add garlic and cook 1-2 minutes or until garlic begins to soften. (Don’t let garlic get brown!) Remove from heat and stir in brown sugar until well mixed. Set aside.
Place chicken breasts on greased foil-lined pan, spreading the garlic mixture evenly over chicken.
Bake for 10-15 minutes or until chicken is fork-tender and juices run clear.
Mexican Stuffed Pitas with Sour Cream Salsa
1 avacado, sliced into sixths
6 whole-wheat pitas
6 ounces cooked turkey, diced (I’m using ground turkey.)
2 cups lettuce, shredded
1 medium tomato, chopped
3/4 cup Monterey Jack cheese, shredded
Sour Cream Salsa
Mix together the following:
3 tablespoons low-fat sour cream
1 tablespoon salsa
1 tablespoon green onions, chopped
Place slice of avocado in pita bread. Then top with turkey, lettuce, tomato, and cheese. Finish your masterpiece with Sour Cream Salsa nad garnish with green onions.
The book is called Saving Dinner, by Leanne Ely. She has the recipes sectioned by season, and also includes the nutritional values and suggestions for what to serve with each meal – genius!
I just found a website by the same woman. Go check it out!
