I'm going to post a recipe that Cherryfizz shared a little while ago. I made it for dinner recently using chicken breasts and we loved it! Thanks, Anne. Tangy Lime Chicken 8 chicken thighs - boneless, skinless 2 lemons juiced 2 limes juiced (I often use the zest) 1 garlic clove minced or pressed 1/4 tsp dried thyme 1/8 tsp dried oregano 1/8 tsp pepper 1/3 cup white wine or chicken broth 1 tbsp butter or margarine In large bowl or plastic ziploc mix together the juices, garlic, thyme, pepper, oregano and wine. Add chicken and refrigerate for 30 minutes. Remove chicken from marinade and arrange in large baking pan in a single layer then pour marinade over chicken pieces. Dot with butter and bake at 425F for 40 minutes basting every 10 minutes with pan juices. To serve arrange chicken pieces on platter and spoon pan juices over top, garnish with lemon and lime twist Serves 4

just posted this on the thread asking for Jambalaya recipes so might as well put it here too. Jambalaya: 6Tbs butter 1/2cup chopped green onions 1/2cup chopped yellow onions 1large green bell pepper,seeded and julienne 1cup coarsely chopped celery 1tsp minced garlic 1lb smoked sausage sliced into bite size peices(like ekrich,or hillshire farms if you can not get real cajun sausage) 1/2lb cubed ham 1(16oz)can whole tomatoes, crushed with the can juices 1cup chicken broth salt and cayenne pepper or cajun seasoning 2bay leaves 1cup rice uncooked Hot sauce In a large heavy pot heat the butter over med heat. Add onions,bellpepper,celery,and garlic. Saute for about 5 mins or till wilted. Add the sausage and ham. Cook for about 5mins. Then stir in the tomatoes and chicken broth. Season to taste with salt and cayenne or cajun season. Add the bay leaves and the rice. Cover and reduce heat to med low. Cook until the rice is tender and all the liquid is absorbed, about 25 mins, Remove the bay leaves and serve. Pass the hot sauce! Makes about 4 servings. *If using a 28 oz can of tomatoes use more rice ( 1 ý cups) I usually end up cooking mine 30 mins then stir it and cook about 15 mins more. Enjoy!!

Here's another! Smarter Fettuccine Alfredo with Chicken Prep Time: 10 min Total Time: 25 min Makes: Makes 4 servings, 1-1/2 cups (375 mL) each. 300 g (1/3 of 900-g pkg.) fettuccine, uncooked 1 lb. (450 g) boneless skinless chicken breasts cut into strips 1-1/4 cups 25%-less-sodium chicken broth 4 tsp. flour 1/3 cup (1/3 of 250-g tub) PHILADELPHIA Light Cream Cheese Spread 3 Tbsp. KRAFT 100% Light Parmesan Grated Cheese, divided 1/4 tsp. ground nutmeg 1/8 tsp. pepper COOK pasta as directed on package. MEANWHILE, heat large non-stick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook 5 to 7 min. or until chicken is cooked through, stirring occasionally. Remove from skillet. Mix broth and flour in same skillet. Stir in cream cheese spread, 2 Tbsp. of the Parmesan cheese, the nutmeg and pepper; cook 2 min., stirring constantly until mixture boils and thickens. Stir in chicken. DRAIN pasta; place in large serving bowl. Pour chicken mixture over pasta; toss to coat. Sprinkle with remaining 1 Tbsp. Parmesan cheese.

I haven't had that Ground Beef casserole in a really long time. It is also good with sweet Italian sausage. Yum! My breakfast casserole: 1 pound breakfast sausage (like Jimmy Dean and I sometimes use 2 pounds) 1/2 red, orange or yellow bell pepper, diced (or all 3 if you like them) 1 small onion, diced 1 package sliced fresh mushrooms minced garlic to taste 8 ounces cheddar cheese, grated (or other cheeses that you like...we like a lot of cheese, so I add a lot) olive or vegetable oil small package hash browns 6-8 eggs, beaten 3 tablespoons flour 3 cups (+/-) milk, cream and/or half and half Brown the sausage, pepper, onion and mushrooms in about a tablespoon of the oil, until the sausage is cooked thru. You can add the garlic at the beginning or toward the end. If you add in the beginning, your garlic flavor will be mild. At the end, stronger. Place the hash browns in a greased casserole dish. Put a layer of 2/3's of the meat mixture. Top with the cheddar cheese. Top with the beaten eggs. (You can add some of the milk at this point if you have added a lot of cheese, so it will be a little creamier.) Bake for 35 to 40 minutes at 350, until the eggs are set. Add the flour to the remaining meat mixture and cook for several minutes, until the flour has browned nicely. Slowly add the milk (or cream and/or half and half) stirring constantly. Bring to a boil and cook until thickened. Tada! Gravy to be poured on top of casserole for those that like it that way. LOL I don't normally measure when I cook, so I didn't give quantities for items like salt (which I don't use), pepper, paprika, cumin or any other spices that I may add. I just look at my spices and put in what I think would be good. Anything can be added to this that you like. I season as I cook and then I layer seasonings as I put it in the casserole. This will serve about 8? Depends on how much your guys eat. LOL