Hi Myrna,

Thanks for stopping by and I'm glad that you liked the Squash Recipe. That fried squash in the coconut oil sounds good. I'll have to try it that way. Here's one of my favorite ways to fix White Squash.

ITALIAN WHITE SQUASH AND POTATOES

4 medium white squash, peeled and diced
4 medium red potatoes, peeled and diced
1 lg. onion, chopped
1/4 c. Italian cheese, grated
Season to taste
1/2 c. water
Garlic powder to taste
Salt and pepper to taste

Spray large cook pan with Pam. Then add squash, potatoes, onion, and water. Season with salt, pepper, and garlic powder to taste. Cover pan and cook over medium heat until vegetables are tender. Cook water out. When cooked, add Italian cheese. Stir well, then serve. Delicious.

Hint: Sargento puts out a Fancy Shredded Italian Blend with Mozzarella, Provolone, Parmesan, Fontina, Romano and Aged Asiago that would be worth giving a try.

Happy Monday My Friend,

Phil

Hello My Friends,

Since I did a Vegetarian recipe first today, here's today's Recipe for everyone else. This is one of my best recipes. Blueberries are mixed with apricot jam and mustard to create a sweet tangy sauce for tender chicken.

Chicken with Blueberry Sauce

Ingredients

• 6 (4 ounce) boneless skinless chicken breast halves
• 1 tablespoon and 1-1/2 teaspoons vegetable oil
• 3/4 cup apricot preserves or spreadable fruit (optional)
• 1/4 cup and 1 teaspoon Dijon mustard
• 1/2 cup white wine vinegar or cider vinegar
• 3/4 cup fresh or frozen blueberries
• Hot cooked rice

Directions

1. In a large skillet over medium heat, cook chicken in oil for about 4 minutes on each side or until lightly browned. Combine preserves and mustard; spoon over chicken. Reduce heat; cover and simmer for 15 minutes or until chicken juices run clear.
2. With a slotted spoon, remove chicken and keep warm. Add vinegar to skillet; bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes or until sauce is reduced by one-third, stirring occasionally. Stir in blueberries. Serve over chicken and rice if desired. Serves 6.

Get a head start on a flavorful rice side dish with this mixture. With just five ingredients, it's simple to prepare and can be stored in an airtight container for up to 6 months.

Chicken-Flavored Rice Mix

Ingredients

• 1/4 cup and 1 teaspoon chicken bouillon granules
• 1/4 cup and 1 teaspoon dried parsley flakes
• 1 tablespoon and 1-1/2 teaspoons dried celery flakes
• 1 tablespoon and 1-1/2 teaspoons dried minced onion
• 1 tablespoon and 1-1/2 teaspoons sugar
• ADDITIONAL INGREDIENTS:
• 1-1/2 cups uncooked long grain rice
• 3 tablespoons butter or margarine
• 3 cups water

Directions

In a bowl, combine the first five ingredients. Store in an airtight container for up to 6 months.

When ready to serve: In a saucepan, saute rice in butter until lightly browned. Add water and about 1/4 cup of seasoning mix. Bring to a boil; reduce heat. Cover and simmer for 20 minutes or until the rice is tender. Yield: 4-6 servings.

Salty and savory, the roasting method kills the natural bitterness of Asparagus.

Oven-Roasted Asparagus

Ingredients

• 1-1/2 bunches thin asparagus spears, trimmed
• 1/4 cup and 1 teaspoon olive oil
• 2 tablespoons and 3/4 teaspoon grated Parmesan cheese (optional)
• 1-1/2 cloves garlic, minced (optional)
• 1-1/2 teaspoons sea salt
• 3/4 teaspoon ground black pepper
• 1 tablespoon and 1-1/2 teaspoons lemon juice (optional)

Directions

1. Preheat an oven to 425 degrees F (220 degrees C).
2. Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
3. Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving. Serves 6.

Finally, if you just can't get enough of those delicious berrie, I love to make this pie with fresh blueberries and strawberries from area farms. It's an easy summer treat that my family just gobbles up.

Summer Berry Cheese Pie

Ingredients

• 1 pint fresh strawberries, sliced, divided
• 1 tablespoon lemon juice
• 2/3 cup sugar, divided
• 1 (8 ounce) package cream cheese, softened
• 1 teaspoon grated lemon peel
• 1 (9 inch) graham cracker crust
• 2 tablespoons cornstarch
• 3 drops red food coloring (optional)
• 1 pint fresh blueberries

Directions

1. In a bowl, combine half of the strawberries and lemon juice; mash berries. Add 1/3 cup plus 2 tablespoons sugar; set aside. In a mixing bowl, combine cream cheese, lemon peel and remaining sugar. Spread into the crust. In a saucepan, combine cornstarch and reserved strawberry mixture until blended. Bring to a boil; boil and stir for 2 minutes. Stir in food coloring if desired. Cool slightly. Fold in blueberries and remaining strawberries. Spread over cream cheese mixture. Cover and refrigerate for at least 3 hours. Serves 6.

Have A Wonderful Monday,

Phil

Myrna, if I were close by I would surely take some. I like any kind of fresh vegetable. Yesterday the Pastor and his wife gave away some Zuchinni squash and I came home & cooked up some to go with the beef ribs I had cooked. I sliced, battered and fried them but not in coconut oil :), sure did enjoy them.

Phil, thanks for all the good recipes.

Sara

Hi Sara,

Speaking of fresh Vegetables, here's a quick and healthy recipe that features three of my favorite Veggies. Matter of fact, I think I'll have it tonight.

Vegetable Medley Saute

Ingredients
- 2 Tbsp. Shedd's Spread Country Crock® Calcium plus Vitamin D - 1-1/2 cups sliced carrots - 1 large red bell pepper, sliced - 1 cup broccoli florets - 1 clove garlic, finely chopped - 2 tsp. chopped fresh parsley (optional) - 1/4 tsp. salt - 1/8 tsp. ground black pepper

Directions

Melt Shedd's Spread Country Crock® Calcium plus Vitamin D in 12-inch nonstick skillet over medium-high heat and cook carrots, red pepper and broccoli, stirring occasionally, 6 minutes or until crisp-tender. Stir in garlic and cook 30 seconds. Stir in parsley and heat through. Season lightly with salt and black pepper. Serves 4.

Have A Terrific Evening,

Phil

Hello My Friends,

Here's a chicken dinner that's flavorful inside and out, just be sure your prosciutto pieces are long and full enough to wrap all the way around the chicken breasts. Serve with the Cherry Tomato Bread Salad with Basil & Fresh Mozzarella which follows.