Brilliant Bulgur Salad

Ingredients:
1 C bulgur
1 C orange juice
1 C water
½ C chopped celery
½ C pealed chopped cucumber
2 T chopped fresh mint leaves
½ C chopped green onions (or, which was what the recipe called for, but I changed , 1/4 cup red onions and 1/4 C parsley)
½ C craisins
¼ C chopped pecans (almonds or walnuts)
1 T olive oil
1 T fresh lemon juice
1 t lemon zest
salt
pepper

Super Easy Directions:
Boil water and oj, add bulgur, cook on low for 5 minutes. Remove from heat and let sit for 20 minutes. Place remaining ingredients and cooked bulgur into large bowl and refrigerate for at least 2 hours.
This salad looks beautiful- would be great at a potluck or for guests.

Note: I added feta cheese the next day for lunch and that was very yummy- you could also add grilled chicken and have it as a whole meal, or in a wrap... lot's of options

Adapted from Eat Shrink and Be Merry

Beth’s Fave!

(Best of Bridge’s Classy Chicken)

Ingredients:
3 chicken breasts, boneless, skinless
1/4 t pepper
1 T oil
1 minced clove of garlic
3 C chopped broccoli
1 - 10 oz. (284 ml) can cream of chicken soup
1/2 C light mayonnaise
1 T. curry powder
lemon juice from half a lemon
1/2 - 1 C grated cheddar cheese
Cooked Rice
Instructions:Cut chicken into bite-sized pieces and sprinkle with pepper. Saute quickly with garlic in oil over medium heat just until opaque. Cook broccoli until crunchy (boil or steam until just green). Drain and arrange in bottom of casserole. Place chicken on top. Mix together soup, mayonnaise, cheese, curry and lemon juice and pour over chicken. Bake uncovered, at 350F for 30-35 minutes. Serve over rice.
Serves 4

Broccoli Stir-fry

(Adapted from Eat Shrink and be Merry)

Ingredients
Oil for cooking (I use sesame)
3C uncooked whole-wheat penne pasta (1/2 lb)
2 chicken breasts (boneless skinless), cut into cubes
2-3 C chopped broccoli
1 lg bell pepper (any colour), sliced into thin strips
1 C frozen peas

Sauce
½ C orange juice
1/3 C hoisin sauce (could use ketchup or barbeque sauce)
2T soy sauce
11/2 T corn starch
1T sesame Oil
1t ginger
2 cloves of garlic, minced
¼ t crushed red pepper flakes
1/3 C chopped green onion

Cook pasta according to directions, set aside.
Wisk all sauce ingredients in a medium bowl.

In large pan, or wok, spray with oil and cook chicken until no longer pink.
Add broccoli, and pepper, cook about 5 minutes, add peas and green onions and cook for 1 minute longer. Add sauce and cook until thick and bubbly. Remove from heat and stir in pasta, serve immediately.

Sponge Cake.

Grease and flour 10” Spring Form pan.

Ingredients
4 eggs
1/4t Cream of tarter
1 C White Sugar
1 C Flour
¾ t Baking powder
1/4t salt
¼ C water
1t Vanilla
1t Lemon juice

Directions
Preheat oven to 350 Degrees
Separate eggs into two large bowls.
Whip Egg whites until stiff and add cream of tarter and ½C sugar, 1 tablespoon at a time.
Whip Egg yolks until light colored and fluffy, and add ½ C sugar
Mix flour, salt and baking powder in new bowl.
Add water, vanilla and lemon juice to egg yolk mixture.
Add flour mixture to egg yolk mixture, ¼ C at a time.
Fold in egg whites.

Pour into pan and bake 25 minutes,
Toothpick should come out clean when cake is done.

Let cake cool just until settled, then invert onto a cooling rack.

Filling
2 C Heavy cream, whipped.
1 C Fruit (berries, peaches or mango)
1T Lemon juice
¼ C White sugar

Puree fruit with sugar and lemon juice until smooth
Whip cream and fold in ¾ of puree.

Assemble
Slice cooled cake in half crossways.
Smooth over half fruit flavored cram onto cake bottom and place top half of cake on top, smooth over remaining cream and drizzle with remaining puree.