ajk's Mediterranean Chicken

1 lb chicken breast cut into cubes
2 small cans chicken broth
1/4 cup wine
juice of one lemon
1 can of artichoke hearts
1 pkg mushrooms
1/2 cup grape tomatoes cut in half
1/2 cup of olives, cut in half
optional = 1 clove garlic, TBS capers
Preheat oven to 350.
Use a pan that can be transferred to oven.
Saute chicken in butter and olive oil on medium heat till light brown.(enough to coat bottom of pan) If using garlic add garlic and mushrooms to pan for approx 3 min. Add arti hearts, wine, chicken broth and lemon juice. Let it cook about 5 minutes, then add the tomatoes and olive and if using, capers. Put in oven for approx 20 min (til it bubbles) I then thicken the sauce w/ a little cornstarch mixed w/ water.

Summer Blueberry Pie

This is practically a no-bake pie, as it doesn't go into the oven once you've filled it with the berries. This leaves the blueberries firm and sweet, but not syrupy, and the pie is light and delicious, and gentle on the palate. With the addition of a little whipped cream, this is a perfect summer desert.

Ingredients
2 T cornstarch
2 T & 1 C water
1 C & 4 C of fresh blueberries (frozen will not do)
3/4 C sugar
1 pre-baked pie crust (yours, or your local grocery store's)

Directions
In a bowl , dissolve cornstarch and water and set aside.
In a saucepan , boil 1 cup of blueberries with 1 cup water, pressing fruit to make puree
Add sugar and the dissolved cornstarch and boil 5min or until mixture becomes a clear syrup. Remove from heat and add 4 cups of blueberries.
Pour berry mixture into 1 pie crust baked and refrigerate for 2 hrs before serving
Garnish with whipped cream or ice cream

Buffalo Chicken Cheese Dip

Thanks in advance to a blogger who I will not offer any identifying details about. Just in case... Not sure if she minds, but rather to err on the side of caution.

I am making this dip for my next get-together. Its going to KILL.

2 cans of favorite chicken breast (drained and shredded)
1 bottle of Franks Red Hot Buffalo Sauce (12 ounces)
2 cream cheese bars (softened)
12 ounces sour cream
1 ranch flavored packet mix
1 cup shredded cheddar cheese

Preheat oven to 350 degrees. In medium bowl, combine ranch packet mix with sour cream. Add cream cheese. Stir until creamy. Spread evenly into bottom of 9x9 square or 13x9 rectangle baking dish. Mix drained and shredded chicken with buffalo sauce until well blended. Spread on top of cream cheese and sour cream. Using spatula, lightly press sauced chicken evenly into cream mix. Spread cheese on top of chicken. Bake uncovered for 25-30 minutes or until cheese is bubbly. Serve with a strong tortilla chip (I use Tostitos Bite Size Gold)

Lemon No-Bake Cheesecake Squares

• 1 pkg lemon-flavoured jelly powder (I used the light kind)
• 1 cup boiling water
• 1-1/2 cups crushed, low-fat graham crackers
• 3 tbsp light butter or margarine, melted
• 1 tbsp packed brown sugar
• 8 oz light cream cheese
• 1 cup sugar (could be optional lol)
• 2 tbsp lemon juice, fresh is best
• 2 tsp grated lemon zest
• 1 tsp vanilla
• 4 cups light frozen whipped topping, thawed

- In a small bowl, dissolve jelly powder in boiling water. Refrigerate until slightly thickened, but not set. (about 40-45min).
- Meanwhile, prepare crust. In a small bowl, combine graham crums, melted butter and brown sugar. Stir well using a fork. Spray a 9 x 13-inch baking pan with non-stick spray. Press crumb mixture evenly over bottom of pan. Refrigerate while you make the filling.
- To prepare filling, beat together cream cheese, sugar, lemon juice, lemon zest, and vanilla on high speed of electric mixer. Beat until smooth. Add thickened jelly and beat on medium speed until well blended. Fold in whipped topping.
- Pour lemon mixture over prepared crust and spread evenly to edges of pan. Refrigerate for 4 hours or until set. Cut into squares and serve. Makes 24 squares

Per square: 133 calories, 4.5g fat, 0.5g fiber -- 3pts per square

Mediterranean Eggplant Casserole

• 2 tsp. olive oil
• 1 onion, halved and sliced
• 3 cloves garlic, minced
• 1 tsp. oregano, dried
• 1 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 1/2 lbs. tomatoes, chopped
• 3 tbs. fresh basil, sliced
• 1 cup dry bread crumbs, seasoned
• 1/4 cup grated parmesan cheese, divided
• 3 egg whites, lightly beaten
• 1 cup mozzarella cheese, shredded
• 2 lg. or 2 1/2 lbs. eggplant, peeled and cut crosswise into 3/8" thick slices

1. Prepare a cookie sheet with fat free cooking spray and set aside. 2. Mix bread crumbs with 2 tablespoons of parmesan cheese. Beat egg whites with 1/2 tsp. salt. 3. Dip eggplant slices in egg whites, coat with seasoned bread crumbs. 4. Place eggplant slices on prepared cookie sheet. You will have 2 different batches. Spray eggplant slices with cooking spray. Set aside.
5. In a nonstick skillet heat oil over medium heat, add onion and garlic. Cook until softened. Add oregano, 1 tsp. salt and pepper. Cook for one minute. Add tomatoes, increase heat to high and cook until thickened, about 10-12 minutes. Remove from heat and add basil. 6. Broil eggplant slices, 1 batch at a time for 3-5 minutes per side, until brown. 7. Preheat oven to 425 F. Layer eggplant slices in a 1 1/2 quart baking dish. Top with tomato mixture and sprinkle with mozzarella cheese and remaining parmesan cheese. 8. Bake uncovered until cheese is bubbly, 10-15 minutes.

Makes 6 servings: Cal 249; Pro 13 g; Fat 8 g; Chol 17 mg; Carbs 34 g Sod 1,287 mg; Fiber 7 g; sugar 11 g