Chicken Basque

1-1/2 pounds skinless, boneless chicken thighs, cut into 2 inch chunks
2 Tbsp. olive oil
1 onion, sliced
1 red bell pepper, cut into strips
2 cloves garlic, minced
14.5 oz. can diced tomatoes, drained
1 lb. red potatoes, cut into bite-size chunks
1 can chicken broth
¼ tsp. each dried thyme and dried savory
1 small jar diced pimento, drained

In a Dutch oven, heat oil. Add chicken and brown on all sides. Add onion and red pepper. Cook until slightly wilted. Add garlic and stir. Add the remaining ingredients. Cover and simmer for 30 minutes or until chicken and potatoes are tender. Makes 6 servings.

Cauliflower Couscous

½ cup dried apricots, cut into quarters
1 lb. cauliflower rice
2 Tbsp. butter
2 Tbsp. olive oil
1 onion, sliced
2 cloves garlic, minced
½ package baby spinach
1 can garbanzo beans (chickpeas), drained and rinsed
½ cup walnuts, chopped
½ cup green onions, sliced

In a small bowl, put the apricots and cover with boiling water for at least 10 minutes. Drain before using.

In a large pot or skillet, heat 1Tbsp. olive oil and 1Tbsp. butter. Add onion and cook until wilted. Add garlic and stir. Add cauliflower and cook for several minutes, stirring occasionally. Mix in apricots, spinach, chickpeas, chopped nuts, green onions. Stir in remaining olive oil and butter. Heat and serve. Serves six.

Asparagus Cheese Pockets

½ pound fresh asparagus, microwaved until tender and cut into half-inch pieces
3 oz. package cream cheese, softened
1 Tbsp. low-fat milk
1 to 2 Tbsp. mayonnaise
1 Tbsp. chopped onion
1 Tbsp. drained pimento, diced
8 oz. tube refrigerated crescent rolls
Non-stick olive oil spray

Preheat oven to 375°. In a large bowl, beat together the cream cheese, milk, and mayonnaise until smooth. Add in the onions and pimento. (You may make this the day before and refrigerate). Unroll the crescent dough into eight separate triangles. Place on an ungreased baking sheet. Spread cream cheese mixture onto each triangle. Sprinkle asparagus on top of mixture. Fold corners of dough together to hold filling inside. Lightly coat prepared pockets with cooking spray. Bake until browned, about 15 to 20 minutes. Yields 8 servings.

Baked Egg Rolls

1 pound package frozen broccoli stir-fry vegetable blend
1 cup shredded cooked chicken
4-1/2 tsp. low-sodium soy sauce
2 tsp. sesame oil
2 garlic cloves, minced
½ tsp. ground ginger
½ of a 16 oz. package all-purpose pasta or egg roll wrappers
1 egg, beaten
1 jar of plum sauce

Preheat oven to 425 degrees. In a bowl, combine ½ package chopped, defrosted vegetables, chicken, soy sauce, sesame oil and spices. Place 1/4 cup mixture into the center of each wrapper. Fold bottom corner over filling then fold two sides toward the center. Moisten flap of remaining corner with beaten egg and seal. Place egg rolls seam side down on a greased baking sheet. Spray tops of wrappers with nonstick cooking spray or brush with beaten egg.

Bake in 425 degree oven for 10-15 minutes, or until browned. Makes 8 servings. Recipe may be doubled. Serve warm with plum sauce.

Croissant Brie Appetizers

Fresh Croissants
Brie Cheese
Walnuts
Strawberry Jam

Toast walnuts over medium heat for a few minutes then chop into smaller pieces. Cut croissants in half. Lay brie cheese on one side of croissant and sprinkle with chopped walnuts. Melt in microwave for 12-15 seconds. Spread jam on top. Cut croissant halves into bite size pieces and serve warm.