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Ingredients:

Servings:

4-6
Servings Size

*

Update

* 1 lb ground beef
* 1 small onion, chopped
* 2/3 cup ketchup
* 3 tablespoons brown sugar
* 1 tablespoon yellow mustard
* salt and pepper

Change Measurements: US | Metric

Directions:

Prep Time: 5 mins

Total Time: 15 mins

1. 1 Brown ground beef with onion and salt and pepper if you like. Drain.
2. 2 Stir in ketchup, brown sugar, and mustard.
3. 3 Bring up to a simmer and allow to cook for five minutes more.
4. 4 I serve mine on hamburger buns that are toasted with just a little bit of additional mustard on the bun.

Read more: http://www.food.com/recipe/sloppy-joes-143605#ixzz1Cf2exwn8

Girl Scout Peanut Butter Play Dough

1 cup peanut butter
1/2 cup honey
2 cups powdered sugar

Mix all ingredients in a bowl, using your hands. Dough should feel soft and pliable. Form shapes and be creative!

Storage: When not using, MUST be stored in an airtight container.

Smooth Peanut Butter Play Dough

2 cups smooth peanut butter
2 cups rolled oats
2 cups dried milk
2/3 cups honey

Mix all ingredients until thoroughly combined.

Storage: When not using, MUST be stored in an airtight container

Frosting Play Dough

1 can frosting (any flavor)
1-1/2 cups powdered sugar
1 cup creamy peanut butter

Mix together until dough reaches desired consistency

Storage: When not using, MUST be stored in an airtight container and refrigerated. Next time you want to use it, let it come to room temperature for pliable dough.

Sauteed Chicken Breasts with Creamy Chive Sauce

http://www.eatingwell.com/recipes/sauteed_chicken_breasts_with_creamy_chive_sauce.html
From EatingWell: December 2005/January 2006, The EatingWell Healthy in a Hurry Cookbook (2006)

Here’s a sauce so delicious, it’s missing only one thing: a little crunchy bread to dip in it. Make It a Meal: Serve with steamed asparagus or cauliflower, mashed potatoes or orzo pasta, and a glass of Vinho Verde.

4 servings | Active Time: 35 minutes | Total Time: 35 minutes
Ingredients

* 4 boneless, skinless chicken breasts, (about 1 pound), trimmed of fat
* 1 teaspoon kosher salt, divided
* 1/4 cup plus 1 tablespoon all-purpose flour, divided
* 3 teaspoons extra-virgin olive oil, divided
* 2 large shallots, finely chopped
* 1/2 cup dry white wine
* 1 14-ounce can reduced-sodium chicken broth
* 1/3 cup reduced-fat sour cream
* 1 tablespoon Dijon mustard
* 1/2 cup chopped chives, (about 1 bunch)

Preparation

1. Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Season both sides of the chicken with 1/2 teaspoon salt. Place 1/4 cup flour in a shallow glass baking dish and dredge the chicken in it. Discard the excess flour.
2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 1 to 2 minutes per side. Transfer to a plate, cover and keep warm.
3. Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add shallots and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 to 2 minutes. Sprinkle with the remaining 1 tablespoon flour; stir to coat. Add wine, broth and the remaining 1/2 teaspoon salt; bring to a boil, stirring often.
4. Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. Stir in chives and serve immediately.

Nutrition

Per serving : 244 Calories; 9 g Fat; 3 g Sat; 3 g Mono; 72 mg Cholesterol; 1 g Carbohydrates; 26 g Protein; 0 g Fiber; 679 mg Sodium; 334 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1/2 starch, 4 very lean meat ,1 fat

Skillet Gnocchi with Chard & White Beans

http://www.eatingwell.com/recipes/skillet_gnocchi_with_chard_white_beans.html
From EatingWell: January/February 2009

In this one-skillet supper, we toss dark leafy greens, diced tomatoes and white beans with gnocchi and top it all with gooey mozzarella. Serve with a mixed green salad with vinaigrette.

6 servings | Active Time: 30 minutes | Total Time: 30 minutes
Ingredients

* 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
* 1 16-ounce package shelf-stable gnocchi, (see Tip)
* 1 medium yellow onion, thinly sliced
* 4 cloves garlic, minced
* 1/2 cup water
* 6 cups chopped chard leaves, (about 1 small bunch) or spinach
* 1 15-ounce can diced tomatoes with Italian seasonings
* 1 15-ounce can white beans, rinsed
* 1/4 teaspoon freshly ground pepper
* 1/2 cup shredded part-skim mozzarella cheese
* 1/4 cup finely shredded Parmesan cheese

Preparation

1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.
2. Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes. Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans and pepper and bring to a simmer. Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.

Nutrition

Per serving : 325 Calories; 7 g Fat; 2 g Sat; 3 g Mono; 8 mg Cholesterol; 55 g Carbohydrates; 14 g Protein; 6 g Fiber; 616 mg Sodium; 360 mg Potassium

3 Carbohydrate Serving

Exchanges: 3 starch, 1 vegetable, 1 lean meat, 1 fat