Sherry, I think you're lucky to have a husband who cooks for you, weight watchers or not. jude

Both of these recipes work well with chicken or turkey cutlets. Just make sure they are pounded thin (cutlets usually are already thin ) and if very large you may have to cut in half. Chicken Francese ( Lots of words but really, really easy) 1/2 Lb Boneless Skinless Chicken Breast Halves 2 Tsp Grated Parmesan Cheese 4 Tbl finely Chopped Flat Leaf Parsley 1 egg beaten well Flour for dredging 1/4 Cup olive oil 1/4 Cup dry white wine 1 Cup chicken stock 6 Thin Round Slices Of Lemon Seeds Removed 2 Tbl butter Cut the chicken breasts into 6 slices of roughly equal size. Place the slices between sheets of waxed paper, and pound with the smooth side of a mallet until they're thin. Season with salt and pepper. Place cheese and parsley in a wide, shallow bowl. Slowly add the beaten egg, whisking until it's smoothly incorporated. Place the flour on a wide plate. Dip the pounded chicken slices in the egg mixture. Remove, letting excess egg drip back into the bowl. Place each cutlet in the flour, and coat lightly. Remove from flour and hold them in a single layer. Add the olive oil to a saute pan large enough to hold the 6 cutlets in a single layer. Place over medium-high heat. When the oil is hot, add the cutlets. Saute, turning once, until the cutlets are golden on the outside, just cooked on the inside (about 2 minutes per side). Remove the cutlets, and hold them in a single layer. Spill the oil out of the saute pan into a bowl. Return the pan to high heat. Add the white wine, and reduce it to 2 tablespoons. Add the chicken stock and the lemon slices. Boil for 5 minutes, then remove the lemon slices. Keep boiling the sauce until it's reduced to 1/2 cup. Turn heat to very low. Swirl in the butter until the sauce is thickened. Add the reserved chicken pieces, turning them until they are coated in sauce. Divide cutlets among 2 plates, pour remaining sauce over them,sprinkle with remaining 2 tablespoons of parsley, and serve immediately. Chicken Piccata - Woodie 4 Chicken breast halves , boned and skinned Salt and Pepper Flour (enough for coating) 3 Tbl butter Juice of 1 lemon 1-1/2 cups chicken broth 1/2 Cup white wine Put a piece of waxed paper on the counter and place chicken on top. Use a meat pounder, the side of a saucer, the unsharpened side of a heavy knife or other object to pound the breast into a thin piece that's uniformly thick (about an inch). Salt and pepper the chicken generously, then coat with flour. Melt butter in a large skillet and brown chicken on both sides. Remove chicken from skillet. Add lemon juice, chicken broth and wine. Boil down until its about one-half cup. Place chicken back in skillet, cover and cook 3 minutes. Remove cover and serve.

A friend gave us 2 wild turkey breasts. I don't really know how to cook wild game, so I froze them. Does anyone have a recipe? Do I need to marinate them in something to take the "wild" taste out? I would really like to try them, but I need someone's input on the best way to cook them. Thank you!

I have not tried this recipe yet, just got it from a friend. However, it sounds delicious so thought I would share. 7 Layer Pasta Salad Source: http://www.deepsouthdish.com/2013/08/7-layer-pasta-salad.html DRESSING: 1 package dry Ranch salad dressing mix 1 cup real mayonnaise 1 cup buttermilk 1/4 cup chopped fresh parsley 2 teaspoons granulated sugar 1/8 cup sliced green onion 1/4 teaspoon Cajun seasoning (1/4 to 1/2 to taste), optional Freshly cracked black pepper to taste SALAD: 2 cups fresh chopped broccoli 1/4 pound farfalle bowtie pasta (about 2 cups dry) 2 cups thinly shredded lettuce 2 cups chopped cooked chicken, smoked ham or turkey 1 cup frozen green peas -- thawed 1 large slicing tomato -- seeded and diced 1 1/2 cups shredded cheese GARNISH: 2 slices bacon -- cooked and crumbled 1 tablespoon sliced green onion Mix the salad dressing ingredients and set aside. Bring a large pot of water to a boil and add plenty of salt. Add the raw broccoli, return to a boil and let cook for about a minute. Remove and plunge the broccoli into iced water to stop the cooking process, but reserve the water for cooking the pasta. Add the pasta and cook al dente according to the package directions. Drain and rinse pasta with cold water to stop the cooking process; set aside until cooled and no longer steaming. When ready to prepare the salad, toss the pasta with 2 tablespoons of the dressing mix. To layer, add lettuce to the bottom of a clear bowl approximately 3 quarts in size, and top with layers of the meat, broccoli, pasta, peas, tomatoes and the cheese. Pour the remaining dressing on top and if serving right away, sprinkle the top with the chopped bacon and 1 tablespoon of sliced green onions. Toss before serving. May also prepare, cover and refrigerate up to 6 hours. Bring to room temperature and wait to add garnishes before serving. Serves 8 Cook's Notes: Substitute 2 cups of a bottled Ranch or other flavored dressing if desired. May also use different pasta shapes or cooked cheese tortellini, and substitute thawed, frozen broccoli in place of the fresh. Substitute other cooked proteins, such as seafood. Additional suggestions for layers: Sliced or chopped red or sweet onion, sliced or chopped red, green or yellow bell peppers, drained, chopped pimentos or roasted red peppers, sliced or roughly chopped boiled eggs, sliced black or green olives, chopped avocado that has been tossed in fresh lime juice, well drained and chopped marinated artichoke hearts, fresh pan sauteed or steamed chopped asparagus, or a variety of canned beans that have been drained and rinsed are all good choices.