Creamy Lemon Chicken with Garlic Mashed Potatoes

GARLIC MASHED POTATOES
ingredients:6 medium white potatoes1 tbsp. Salt3 tbsp. Minced garlic2 ounces cream cheese1/4 cup milk2 tbsp. Butter (or smart balance)

Salt and pepper to taste

Directions:

1.  Boil water and salt in large pot (enough water to cover all potatoes).  Once water is boiling, add potatoes.  Cook potatoes until tender (when soft if poked with a fork).  Drain reserving 1 1/4 cups of water for your lemon chicken sauce.

2.  Melt butter and saute garlic in same pot with milk and cream cheese.  Add in potatoes and mash.  Add salt and pepper to taste.  Serve hot.

-note:  when the potatoes are getting tender and close to done, start cooking your chicken, and don't forget to save some potato water.

Creamy lemon chicken

INGREDIENTS

• 2 chicken breasts, cut into thin cutlets (about 6 pieces total)
• Salt, pepper, your favorite season salt (I like Krogers)
• flour to coat (about 1/3 cup)
• 1 tbsp olive oil
• 1 tbsp butter
• 1¼ cups reserved potato water plus 1 1/4 tsp. chicken bouillon powder 
• 6 ounces (3/4 of a package) fat free cream cheese
• 4 tbsp lemon juice
• 4 Tbsp. fresh minced parsley
• salt and pepper to taste
• Serve over garlic mashed potatoes
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DirectionsI

1.  Preheat oven to 350.  Lightly Salt and pepper one side of each piece of chicken.  Lightly season salt the other side of each piece of chicken.  Melt the butter with olive oil in a large skillet on medium/medium-high heat).  Cook chicken until done.  Cook on each side about 6-8 minutes.  When done put on baking sheet and let rest in oven.

2.  DO NOT CLEAN YOUR SKILLET!  Add potato water, bouillon powder, cream cheese, lemon juice and parsley.  Cook on medium stirring constantly until cream cheese is incorporated.  Add salt and pepper to taste.  Add chicken and mix once.  Serve IMMEDIATELY.  Serve over mashed potatoes, use extra sauce (it's amazing).

Summertime Yellow Squash Chowder

Summertime Yellow Squash Chowder

Ingredients

• 1 Tbsp. Butter
• 1 sweet onion diced
• 2 stalks diced celery
• 2 carrots diced
• 3 yellow zucchinis thinly sliced into rounds
• 1 heaping Tbsp flour
• 2 Tbsp. minced garlic
• 3 1/2 cup milk (use skim or 1%)
• 3 cans corn drained
• 1 cup water with 1 chicken bouillon cube
• 1 1/2 tsp chopped fresh thyme (or 1/2 tsp dried)
• 1/4 tsp freshly ground black pepper , then more to taste if desired
• salt to taste
• Shredded cheddar cheese (optional)

Instructions

1. Melt butter in large stock pot.  Saute celery, carrots and onion in butter until almost tender.  Add zucchini and saute 2 more minutes.  Add flour and garlic.  Stir.  Add 1 can corn drained, milk, bouillon cube, thyme and pepper.  Cook on medium.  While cooking, blend in food processor or blender the other 2 cans of corn until creamed.  Add to stock pot. Cover and simmer on low heat for 10 minutes or until Squash is tender.  Add salt to taste.  Serve hot, add shredded cheese on top for extra flavor.