Today's menu

I think today's the first day I actually used recipes for both lunch and supper! Breakfast was D'Anjou pears and Golden Delicious apples. Lunch was Aromatic Chicken Breasts and a salad. Supper was Old-Fashioned Lentil Soup and Honey Cornbread. Ideally supper should have had another veggie but the soup had a good many in it. Here are the recipes:

AROMATIC CHICKEN BREASTS (adapted from The Carbohydrate Addict's Cookbook by Richard and Rachael Heller)

4 boneless skinless chicken breasts
2 tbsp. olive oil
3 tbsp. chopped chives
1 1/2 tbsp. lemon juice
1/2 tbsp. worcestershire sauce
1 tbsp. parsley
2 tsp. mustard
1/4 c. water or chicken stock

Slightly flatten chicken breasts with a mallet. Heat oil in a large skillet. Add chicken and cook 6 minutes on medium-high. Turn and cook an additional 6 minutes or until cooked through. Remove chicken from pan. Add remaining ingredients except water to the pan and cook 15 seconds, stirring constantly. Stir in the water until smooth. Move chicken back to the pan and turn in the sauce to coat.

OLD-FASHIONED LENTIL SOUP (from Fit for Life by Harvey and Marilyn Diamond)

7 1/2 c. water
1 clove garlic, minced
1 large onion, chopped
2 large carrots, chopped
2 stalks celery, chopped
1 1/2 c. lentils
1 vegetable bouillon
1/2 tsp. thyme
1 tsp. oregano
1-2 tsp. parsley
1 tsp. paprika
Salt

Bring water to a boil in a large pot. Add garlic, onion, carrots, celery, lentils, and bouillon. Return to a boil. Add seasonings. Mix well. Simmer, covered, for 1 hour.

HONEY CORNBREAD (from Fit for Life)

1 c. cornmeal
1 c. whole wheat flour
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1/4 c. honey
1 egg, beaten
2 c. buttermilk
1 tsp. butter

Preheat oven to 375. Combine dry ingredients. Stir in liquid ingredients. Do not overmix! Batter should be a little lumpy. Pour batter into 8x8 pan sprayed with Pam. Bake for 30 minutes or until toothpick inserted in center comes out clean. Cool slightly before cutting.

All the recipes above passed Ethan's (my 2-year-old) taste test!