Lemon Chicken with Olives (Real Simple) 2 tablespoons all-purpose flour 1/2 teaspoon ground cumin 2 teaspoons lemon zest, plus 1 tablespoon fresh lemon juice kosher salt and pepper 1 1/2 pounds chicken cutlets 2 tablespoons olive oil 2 shallots, thinly sliced 1 cup pitted green olives 1/2 cup flat-leaf parsley, roughly chopped 1/2 cup dry white wine (such as Sauvignon Blanc) Mix the flour, cumin, lemon zest, and 1/2 teaspoon each salt and pepper on a flat plate. Pat the chicken dry with paper towels and dredge in the mixture. Heat 1 tablespoon oil in a skillet over medium-high heat. Cook the chicken in 2 batches until golden brown, 2 to 3 minutes per side. Transfer to a plate. Wipe out the skillet and return to medium heat. Heat the remaining tablespoon of oil. Add the shallots and cook until soft, 5 to 7 minutes. Stir in the olives, parsley, lemon juice, and wine and bring to a boil. Return the chicken to the pan, nestling it in the olives and shallots. Reduce heat to low and cook, covered, until the chicken is cooked through, about 5 minutes. Divide among plates.

Mandarin Grilled Chicken Salad (Style at Home magazine) 2 boneless, skinless chicken breasts 3 garlic cloves, crushed 1 lemon, juiced 3 tablespoons olive oil 2 teaspoons dried oregano 2 small cans mandarin oranges 1 avocado 1/2 cup sliced almonds, toasted 4 large Romaine leaves, cut into bite size pieces 1 In a small bowl, whisk the lemon juice, olive oil and oregano until well combined. Add the crushed garlic. Place the chicken breasts into a ziploc bag and pour the marinade over the chicken in the bag. Tightly close the bag and shake to make sure the marinade is well distributed. Leave to marinade in the fridge for 30 minutes to 1 hour. 2 Set a pan on medium heat and add a good drizzle of olive oil. Once the oil is hot, add the chicken breast to the pan, discarding any leftover marinade. Season with a good pinch of salt and pepper. Leave untouched for about 4 minutes, turn over and season again. Cook for another 4 minutes or until the chicken is just cooked through. Remove from heat and reserve. 3 In your serving bowl, add the chopped romaine. Dice the chicken into bite size pieces and add to the salad. Drain the mandarin oranges and add them in. Cut the avocado into bite-size cubes and add them in. Add the vinaigrette a few minutes before serving and top with the almonds. Vinaigrette 2 teaspoons Dijon mustard 3 tablespoons lemon juice 4 tablespoons extra virgin olive oil Salt and freshly ground pepper In a small bowl whisk together the Dijon mustard and lemon juice. Once the mixture is homogeneous, add the olive oil and whisk until smooth. Add a good pinch of salt and pepper.

It's time for cool desserts here and this one is a keeper! FROZEN STRAWBERRY-WHITE CHOCOLATE MOUSSE (Kraft) 20 OREO Chocolate Creme Cookies, finely crushed (about 1 cup) 1/4 cup (1/2 stick) butter, melted 1 pkg. (6 squares) BAKER'S White Chocolate, divided 2 tubs (8 oz. each) PHILADELPHIA Cream Cheese Spread 1 can (14 oz.) sweetened condensed milk 1 cup mashed fresh strawberries 1 cup thawed COOL WHIP Whipped Topping MIX crumbs and butter; press onto bottom of plastic wrap-lined 9-inch square pan. MICROWAVE 5 chocolate squares in microwaveable bowl on HIGH 2 min. or until melted, stirring after 1 min. Beat cream cheese spread in large bowl with mixer until creamy. Gradually beat in milk. Blend in melted chocolate and strawberries. Whisk in COOL WHIP; spoon over crust. FREEZE 6 hours or until firm. Remove from freezer 15 min. before serving. Shave remaining chocolate square into curls; place on dessert. Use plastic wrap to remove dessert from pan before cutting to serve.

Thanks, luckygardnr. That's quite a list--and one we can all use! I have some quinoa that I need to use so I thought I'd try this recipe. I love the taste of curry! I will use chicken breast instead of thighs, though. CURRIED CHICKEN QUINOA WITH PEAS 1 Tbsp olive oil About 1 1/2 lb. boneless skinless chicken thighs, cut into bite size pieces 1 small red onion, chopped 2 garlic cloves, crushed 1 15 oz. can petite diced tomatoes 1 Tbsp curry powder 1/2 Tbsp chili powder 1 tsp nutmeg 2 cups water or chicken broth 1 cup quinoa 1 12 oz. bag frozen peas Salt and pepper to taste Add the oil, chicken pieces, chopped onion and garlic to a Dutch oven. Saute for about 10 minutes, or until chicken pieces are mostly cooked. Add the diced tomatoes, undrained, curry powder, chili powder and nutmeg. Stir until combined and let cook for about 5 minutes. Stir in the water and bring to a bubble. Stir in the quinoa, bring to rolling boil and then reduce heat to medium low, cover and cook for 20 minutes. With about 5 minutes left to cook, stir in the frozen peas. Turn heat to low and keep warm until ready to serve. Makes 4 adult portions.