Baked Lemon Pasta

Ingredients

• 1-2 lbs. boneless, skinless chicken breast, cubes and cooked
• 1 pound Thin Spaghetti
• 4 Tablespoons Salted Butter
• 2 Tablespoons Olive Oil
• 2 cloves Garlic, Minced
• 1 whole Lemon, Juiced And Zested
• 2 cups Sour Cream
• 1/2 teaspoon Kosher Salt, Or More To Taste
• Plenty Of Grated Parmesan Cheese
• Flat-leaf Parsley, Chopped
• Extra Lemon Juice

Directions

1. Preheat oven to 375 degrees.
2. Cook spaghetti until al dente.
3. In a skillet, melt butter with olive oil over LOW HEAT. When butter is melted, add minced garlic. Squeeze lemon juice into the pan. Turn off heat.
4. Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary. 
5. Add drained spaghetti and cooked chicken to pan with sauce and stir to combine, then pour everything into an oven safe dish.
6. Bake, covered with foil, for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes. (Don’t bake too long or the pasta will dry out.)
7. When you remove it from the oven, squeeze a little more lemon juice over the top. Top generously with Parmesan cheese, then chopped parsley. Give it a final squeeze of lemon juice at the end.

Notes
Serve with crusty French bread and a simple green salad.

Source
http://thepioneerwoman.com/cooking/2009/05/baked-lemon-pasta

Lemon Blueberry Pound Cake

Ingredients

• 2 cups granulated sugar 
• 1/2 cup light butter 
• 1/2 (8-ounce) block 1/3-less-fat cream cheese, softened
• 3 large eggs 
• 1 large egg white 
• 3 cups all-purpose flour, divided 
• 2 cups fresh or frozen blueberries 
• 1 teaspoon baking powder 
• 1/2 teaspoon baking soda 
• 1/2 teaspoon salt 
• 1 (8-ounce) carton lemon low-fat yogurt 
• 2 teaspoons vanilla extract 
• Cooking spray 
• 1/2 cup powdered sugar 
• 4 teaspoons lemon juice

Directions

1. Preheat oven to 350°.
2. Beat first 3 ingredients at medium speed of a mixer until well-blended (about 5 minutes). 
3. Add eggs and egg white, 1 at a time, beating well after each addition. 
4. Lightly spoon flour into dry measuring cups; level with a knife. 
5. Combine 2 tablespoons flour and blueberries in a small bowl, and toss well. 
6. Combine remaining flour, baking powder, baking soda, and salt. 
7. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. 
8. Fold in blueberry mixture and vanilla; pour cake batter into a 10-inch tube pan coated with cooking spray. 
9. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
10. Cool cake in pan 10 minutes; remove from pan. 
11. Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake. 
12. Cut with a serrated knife.

Notes
Yield:  16 servings (serving size: 1 slice)

CALORIES 287 (19% from fat); FAT 6.1g (sat 3.4g,mono 1.8g,poly 0.4g); IRON 1.3mg; CHOLESTEROL 57mg; CALCIUM 50mg; CARBOHYDRATE 53.9g; SODIUM 227mg; PROTEIN 5.7g; FIBER 1.5g

Source
Marsha's Cookbook

Chickpea Curry with Rice

Ingredients

• 2 cups basmati rice
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• Kosher salt and freshly ground black pepper
• 2 teaspoons curry powder
• 2 cloves garlic, chopped
• 1 cup vegetable stock
• Two 15-ounce cans chickpeas, drained and rinsed
• One 13.5-ounce can coconut milk
• 1 to 2 tablespoons honey
• Naan bread, for serving
• Chopped fresh cilantro or parsley, for garnish.

Directions

1. Cook the basmati rice according to the package instructions.
2. Heat the oil in a medium skillet over medium-low heat. 
3. Add the onions, season with salt and pepper and cook until the onions are dark brown and caramelized, about 10 minutes. 
4. Stir in the curry powder and garlic and cook for 30 seconds. 
5. Pour in the vegetable stock and stir to scrape up all the brown bits in the pan. 
6. Add the chickpeas, coconut milk, honey and a squirt of sriracha. 
7. Bring to a boil, reduce the heat and simmer for 10 minutes. 
8. Taste and adjust the seasoning.

Warm the naan in the microwave. Serve the curry over the rice with the warmed naan. Garnish with the cilantro.

Notes Total Time: 35 min
Prep: 5 min
Cook: 30 min
Yield: 4 to 6 servings
Level: Easy

Source http://www.foodnetwork.com/recipes/ree-drummond/chickpea-curry-with-rice.html

Roasted Vegetable Soup with Brioche Croutons

Ingredients

• 1 pound carrots, peeled
• 1 pound parsnips, peeled
• 1 large sweet potato, peeled
• 1 small butternut squash (about 2 pounds), peeled and seeded
• 3 tablespoons good olive oil
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper

Brioche Croutons

• 6 ounces brioche loaf or challah
• 1 tablespoon good olive oil
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black 

Directions 

1. Preheat the oven to 425 degrees F.
2. Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
3. Place all the cut vegetables in a single layer on 2 sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
4. In a large saucepan, heat 3 cups of chicken stock. 
5. Coarsely puree the vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade (or use a handheld blender). 
6. Pour the soup back into the pot and season, to taste. 
7. Thin with more chicken stock and reheat. 
8. The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it's the consistency you like.

Brioche Croutons

1. Preheat the oven to 350 degrees F.
2. Slice the bread about 3/4-inch thick. 
3. Cut off the crusts and then cut the slices in 3/4-inch dice. You should have 3 to 4 cups of croutons.
4. Place the croutons on a sheet pan and toss them with the olive oil, salt, and pepper. 
5. Bake for 10 to 15 minutes, tossing once, until they're nicely browned on all sides. 
6. Cool to room temperature before using and store in a sealed plastic bag.

Notes
Top with Brioche Croutons and a drizzle of good olive oil.
Total Time: 30 min
Prep: 20 min
Cook: 10 min
Yield: 3 to 4 servings
Level: Easy

Source
http://www.foodnetwork.com/recipes/ina-garten/roasted-vegetable-soup-recipe2.html