Wanton Soup

RECIPE INGREDIENTS:
	For the soup:
	5 cups chicken broth (regular or low-sodium)
	2 cups water
	2 to 3 thin slices fresh ginger
	5 or 6 bok choy leaves, washed
	Pepper to taste
	For the wontons:
	1/2 pound ground pork (for lower-fat wontons, use ground turkey)
	2 scallions, finely chopped
	1 tablespoon minced fresh ginger
	1 small clove garlic, minced
	1 tablespoon plus 1 teaspoon soy sauce
	1 teaspoon rice vinegar
	1/4 teaspoon sesame oil
	1/4 teaspoon salt
	1/8 teaspoon pepper
	1 teaspoon cornstarch
	35 to 40 wonton wrappers

1. In a large saucepan, combine the chicken broth, water, and ginger slices. Cover and bring the broth to a gentle simmer, then turn off the heat. Cut the bok choy into small pieces and set it aside.

2. Combine the pork, scallions, ginger, and garlic in a mixing bowl. Add the soy sauce, vinegar, sesame oil, salt, pepper, and cornstarch and mix well with a rubber spatula.

3. Remove the wonton wrappers from their package and cover them with a damp paper towel to keep them from drying out. Assemble the wontons (see below), place them on a large plate or a baking sheet lined with waxed paper, and cover them loosely with plastic wrap..
Assembling the Wontons:
1. Place a wrapper flour side up on your work surface. Using a spoon and a chopstick, drop a scant teaspoon of the meat mixture onto the wrapper.
2. Moisten all the edges of the wrapper with a wet fingertip, then fold it over so the edges meet. Pinch the edges to seal them.
3. Using your finger or a chopstick, make an indentation in the middle of the filled wonton.
4. Dab a drop of water on the two corners and fold them in so they overlap above the indentation. Pinch them together to secure them in place.

4. Bring the chicken broth to a boil. Use a slotted spoon to add the wontons a few at a time, keeping the broth at a low boil. Cook the wontons until they are no longer pink inside (remove one and cut it open to check), at least 7 minutes. Turn the heat back to high, add the bok choy, cover, and cook it for 3 minutes. Turn off the heat and add pepper to taste.

5. Transfer 5 or 6 wontons to each soup bowl and ladle on the hot broth. Makes 6 to 8 servings.

Sweet Mustard Chicken Bake

* 4 boneless, skinless chicken breast halves
* 1/2 cup honey
* 1/4 cup Dijon mustard
* 1/2 cup butter, melted
* 1/4 teaspoon freshly ground black pepper

Preheat the oven to 375 degrees F (190 degrees C). Grease a shallow baking dish. In a small bowl, stir together the honey, Dijon mustard, melted butter and pepper. Place chicken in the greased baking dish, and pour the honey mustard sauce over it. Bake for 45 minutes in the preheated oven, basting frequently with the sauce, until chicken is firm and juices run clear

Chicken Fingers

1 cup corn flakes
1 cup plain bread crumbs
2 tablespoons brown sugar
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground allspice
3 tablespoons vegetable oil
1 1/2 pounds chicken breast tenders, cut into 2 inch pieces
1/3 cup all-purpose flour
2 eggs, beaten
1/4 cup honey mustard
1/4 cup barbecue sauce

Turn the oven on to 375 degrees F.

In a pie pan or other shallow, large dish, pour out the corn flakes. Crush the cereal up with your hands. Mix in bread crumbs, sugar, salt, pepper, and allspice.

Drizzle about 3 tablespoons vegetable oil evenly over the breading, tossing and turning it to mix the oil all through the bread crumbs and crushed-up corn flakes.

Cut the chicken fingers into toes, 2-inch pieces. Turn the chicken in flour, eggs and then in the special crunchy breading. Arrange the chicken toes on a nonstick baking sheet. Place the chicken toes in the oven and cook 15 minutes or until crisp and brown all over.

Mix together honey mustard and barbecue sauce in a small bowl. Serve hot chicken toes with honey mustard and barbecue sauce for dipping.

Crock Pot: Chicken Casablanca

1 onion, sliced
1/2 tsp ground ginger
2 cloves garlic, minced
3 large carrots, diced
2 large potatoes, peeled and diced
1 medium zucchini, sliced
1 15 oz can garbanzo beans, drained
4 chicken breasts
1/2 tsp cumin
1/2 tsp turmeric
1/2 tsp salt
1/2 tsp pepper
1/4 tsp cinnamon
1/4 tsp cayenne pepper
1 14.5 oz can diced tomatoes
2 Tbs parsley
1 tbs cilantro, chopped

Combine the first 8 ingredients in the crock pot. In a small bowl, combine the spices and sprinkle them over the food in the crockpot. Add the chopped tomatoes. Cover; cook on low for 8 hours or on high for 4 hours. Stir in parsley and cilantro before serving.

Crock Pot: African Style Chicken and Couscous

2 chicken breasts
1 onion, chopped
4 cloves garlic, minced
1/2 tsp crushed red pepper flakes
1/2 tsp ginger
1 tsp salt
1/2 tsp pepper
1/4 cup lime juice
Hot, cooked couscous

Combine all ingredients, except the couscous in the crockpot. Cover, cook on low for 8 hours or on high for 4 hours. Serve over the couscous.

Crock Pot: Lemon Roasted Chicken

2 chicken breasts
1/2 cup onion, chopped
2 Tbs butter
3 Tbs lemon juice
1 Tbs parsley
1/4 tsp salt
1/4 tsp thyme
1/4 tsp paprika

Put chicken in bottom of the crock pot. Stir all other ingredients together and pour over top. Cover and cook on high for 4 hours.

*You can also add a few tomatoes. some mushrooms and about 1/2 Tbs of lemon pepper for a variation.

Crock Pot: Rosemary Chicken with White Beans

2 Tbs. oil
4-6 chicken breast hlaves
1cup carrots, sliced
1/2 cup celery, sliced
1 can Great Northern or other white means, drained and rinsed
1/2 tsp salt
1/2 tsp epper
1 tsp. rosemary
1/3 cup Italian dressing

In a large skillet, heat the oil and brown the chicken breast. Remove and drain. Place teh carrots, celery and beans in the bottom of the crockpot and add the chicken breasts. In a bowl, combine the salt, pepper, rosemary and Italian dressing and pour over the food in the crockpot. Stir to combine. Cover and cook on Low for 8 hours or on high for 4 hours.