potatoe salad

n a big pot...

1/2 bag large red potatoes, cut in quarters, cooked and drained
3 eggs, hardboiled
4-5 scallions, chopped
Real Mayo - a little
Pepper/Salt

*When potatoes are smaller than an egg, leave whole. when larger than an egg, cut in half.
**Key mix all ingredients when sill warm for creamy goodness

Microwave Potato Chips

Microwave Potato Chips
Active time: 30 minutes | Total: 30 minutes | To make ahead: Store in an airtight container for up to 3 days.

You don't need a deep fryer to make crispy potato chips. We toss thinly sliced potatoes with just a touch of olive oil, pop them in the microwave and voilà! Crispy, crunchy homemade potato chips with 8 grams less fat per serving than regular chips.

1 1/3 pounds Yukon Gold or red potatoes, unpeeled, scrubbed
2 teaspoons extra-virgin olive oil
1/2 teaspoon salt

1. Slice potatoes into thin (1/8-inch) rounds. Toss the slices in a medium bowl with oil and salt to coat evenly.
2. Coat a large microwave-proof plate with cooking spray. Arrange some potato slices in a single layer on the plate. Microwave, uncovered, on High until some slices start to brown, 2 to 3 minutes (depending on potato thickness and microwave power). Turn the slices over and continue microwaving until they start to crisp and brown around the edges, 2 to 4 minutes more. Check frequently and rearrange slices as needed to prevent scorching. Transfer the chips to another plate and allow to cool completely. (They will crisp more as they cool.) Repeat with the remaining potato slices.

Makes 4 servings

Chicken Breasts with Orange Dijon Rosemary Pan Sauce

Talk about a quick, healthy, delicious meal!

4 Thin-sliced chicken breasts

handful flour

salt and pepper

3 T butter divided

Pan Sauce:

1/2 cup orange juice

1 teaspoon dijon mustard

1 tablespoon brown sugar

1/4 teaspoon dried rosemary (or 1/2 teaspoon fresh)

Heat skillet on med/high heat. Meanwhile salt and pepper each chicken breast and dredge in a handful of flour. Add 2 tablespoons butter to the pan. When butter is melted, add chicken breasts.

Cook on med/high heat for 4 minutes without moving or turning. Flip chicken breasts over, and cook for an additional 4 minutes without moving or turning.

Remove chicken from pan and let rest on plate. Crank heat up to high and add to the skillet the ingredients for the pan sauce. Cook on high and whisk until liquid is reduced by half.

Whisk in remaining tablespoon of butter into sauce until melted and glossy. Spoon over chicken and serve immediately. 

We serve it with asparagus.

This took literally 10 minutes all together, and my hubby licked his plate clean. Ha! :)

Dijon-Crusted Chicken Breasts

    

Ingredients

• 1/3 cup dry bread crumbs
• 1 tablespoon grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 boneless skinless chicken breast halves (4 ounces each)
• 2 tablespoons Dijon mustard
• 1 teaspoon olive oil
• 1 teaspoon reduced-fat margarine

Directions

• Place the first six ingredients in a shallow bowl. Brush chicken with mustard; roll in crumb mixture.
• In a large nonstick skillet, cook chicken in oil and margarine over medium heat for 5-6 minutes on each side or until a meat thermometer reads 170°. Yield: 4 servings.