Things That Don't Suck

mocomo and emmy at 2007 b'day bash

Here are a few of the "Things That Don't Suck" listed in an article in "The Wave" newspaper: "Eating someone else's food out of the refrigerator and not getting sick. Buying someone a great gift and keeping it for yourself. Losing your virginity to someone completely out of your league." Make your own list of ten Things That Don't Suck.

(1) being the same age as my baby sister for one month of every year...

Try this yummy recipe from Cooking Light:

Chicken with Lime Sauce
Ingredients
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons olive oil
Cooking spray
3/4 cup fat-free, less-sodium chicken broth
1 tablespoon brown sugar
3 tablespoons lime juice, divided
2 teaspoons Dijon mustard 2 tablespoons water
1 teaspoon cornstarch
1 tablespoon butter

PreparationPlace each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with salt and pepper. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 4 minutes on each side or until browned. Remove from pan; keep warm.
Add chicken broth, sugar, 2 tablespoons juice, and mustard to pan; cook over medium heat, scraping pan to loosen browned bits.

Combine water and cornstarch in a small bowl. Add cornstarch mixture to pan; stir well with a whisk. Bring to a boil over medium-high heat; cook 1 minute or until sauce thickens slightly. Whisk in remaining 1 tablespoon lime juice and butter, stirring until butter melts. Return chicken to pan; simmer 2 minutes or until chicken is thoroughly heated.

Yield4 servings (serving size: 1 chicken breast half and 2 tablespoons sauce)

Nutritional Information
CALORIES 260(26% from fat); FAT 7.5g (sat 2.7g,mono 3.1g,poly 0.8g); PROTEIN 40.7g; CHOLESTEROL 106mg; CALCIUM 32mg; SODIUM 382mg; FIBER 0.1g; IRON 1.8mg; CARBOHYDRATE 5.4g

two yummy vegan recipes

butternut squash, sweet potato and sage
1/2 mdm-sized butternut squash (cut into 1 inch dice)
three sweet potato (cut into 1 inch dice)
salt & pepper
fresh sage
1 tsp dijon mustard
1 tsp cider vinegar

peel squash and sweet potato, cut into 1 inch dice; toss with oil & season with salt & pepper; roast in hot 350 degree oven; cook until fork tender ~30 minutes; allow to cool; toss with shredded sage, mustard, vinegar and remaining oil.

quinoa & edamame salad
1 1/2 cups quinoa
1/4 cup roasted red pepper
1 cup edamame
1/4 cup red onion, minced
1/4 cup dried tart cherries

cook quinoa, cool and toss with red pepper, edamame, onion, and dried tart cherries.

white wine vinegarette dressing
2 tbs olive oil
2 tbs white wine vinegar
1 tsp dijon mustard
pinch sugar
salt & pepper to taste
2 tbs sunflower seeds, shelled

whisk olive oil, white wine vinegar, dijon mustard and sugar. add salt and pepper. mix into salad and sprinkly with 2 tbs shelled sunflower seeds.