Teriyaki Asparagus Chicken

1/4 cup water
1 tbsp brown sugar
3 tbsp soy sauce (I use low sodium)
1 tbsp lemon juice
1 tbsp vegetable oil (I use olive or canola)
1/8 tsp ground pepper

1 lb chicken breasts
2 cups chopped and cleaned asparagus
2 cups chopped and cleaned broccoli
2 cups chopped and cleaned carrots

Mix together water, brown sugar, soy sauce, lemon juice, olive oil and ground pepper and set aside. Slice and brown chicken breasts over medium heat. Once cooked add sauce. Cook for about 10 minutes. Add veggies and cook for another 10 minutes. Serve over rice.

Enjoy!!

Turkey Chili

1 lb. ground turkey
1 large can stewed tomatoes drained
1 can dark kidney beans
1 can garbanzo beans
1 can great northern beans
1 tsp paprika
1/4 tsp cayenne pepper or more to taste
1/2 tsp black pepper
1 medium onion

Brown ground turkey in large saucepan. Add onion and cook until onions begin to become transparent. Add spices. Add tomatoes and beans. Let simmer for 30 minutes.

Top with tortilla chips, shredded cheese, sour cream.

Enjoy!!

Raspberry Chipotle Brownies with Chocolate Ganache

1 pkg brownie mix
1/2 canola oil (I use applesauce)
1/2 cup water
2 eggs (I use egg beaters)
1/2 tsp chili powder
1/2 tsp instant espresso
1/2 cup raspberry preserves (I use the natural no sugar added)
1 bag semi-sweet chocolate chips
1 cup whipping cream (I use 1/2 whipping cream and 1/2 fat free half and half)

Heat oven to 350. Spray 13x9 pan with non-stick cooking spray.

Mix together brownie mix, applesauce, water, egg beaters, chili powder and espresso. Stir 50 strokes. Spread batter in pan. Drop spoonfuls of raspberry preserves on batter. Swirl with a knife in a S shape. Bake 25 to 30 minutes. Cool Completely about 1 hour.

In medium microwavable bowl, microwave chocolate chips and cream uncovered on High 30 to 60 seconds, stirring every 30 seconds, until smooth. Pour mixture over brownies. Refrigerate 30 minutes (topping will be soft). For brownies, cut into 6 rows by 3 rows. Store loosely covered in refrigerator.

Enjoy!!

Crescent Rolls (this is one of my mom's best recipes)

2 pkgs active dry yeast
2/4 cup warm water
1/2 cup sugar (I use half sugar, half splenda)
1 tsp salt
2 eggs (I use egg beaters)
1/2 cup shortening (I use I can't believe it's not butter -- applesauce just doesn't quite cut it in this one)
4 cups flour (2 white, 2 whole wheat)

Dissolve yeast in warm water, Stir in sugar, salt, eggs, shortening and 2 cups of flour. Beat until smooth. Mix in remaining flour. Cover, let rise until double (about 1 1/2 hours). Divide dough in half. Roll each half into 12 inch circle. Cut in to 16 wedges (with pizza cutter). Roll up wedges from large to small. Place on greased baking sheet. Cover let rise another hour.

Heat oven to 400. Bake 12 to 15 minutes or until golden brown.