S U N D A Y D I N N E R M E N U
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Today's menu is a nice fall dinner that is a great
alternative to traditional fried chicken.

Broccoli Cheese Soup

Ingredients:
1 small onion, minced
2 cloves garlic, minced
24 ounces chicken broth
16 ounces fresh broccoli
2 1/2 cups milk
1/3 cup all-purpose flour
1/4 teaspoon fresh ground black pepper
1 1/2 cups sharp cheddar cheese, grated

Drizzle a small amount of oil in a large soup pot. Heat over medium
heat. Add the onion and garlic and sauté until tender. Add broccoli
and the broth. Bring to a boil. Reduce the heat and simmer for 10
minutes or until the broccoli is tender. Place 1/3 of the broccoli and
soup liquid into a food processor or blender and process until smooth.
Return this to the soup pot. Combine the milk and flour and mix well
with a wire whisk. Slowly add this mixture to the soup and cook over
very low heat for 20 minutes or until thickened. Remove from the
heat and add the cheese, stirring until melted. Makes 6 servings

Tomato with Feta and Herbs

Ingredients:
5-6 large ripe tomatoes
1/2 cup crumbled feta cheese
1 tsp. salt, or to taste
1 heaping tsp. hearty mustard
1/2 tsp. ground black pepper
2 Tbsp. balsamic vinegar
5 Tbsp. olive oil

Whisk the salt, mustard, pepper, vinegar and oil together. Set
aside. Slice the tomatoes thickly and place on a platter. Top
with crumbled feta cheese. Spoon the dressing over the
tomatoes.

Oven-Baked Fried Chicken

Ingredients:
1/2 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
4 bone-in chicken breasts (4 halves)
Non-stick cooking spray

Preheat oven to 400 degrees F.. In a large resealable plastic
bag, combine flour, garlic powder, onion powder, oregano,
mustard, salt, and pepper. Close the bag and shake to combine.
Add chicken, seal and shake to coat chicken. Remove chicken
and discard the flour mixture. Transfer chicken to a large baking
sheet that has been coated with non-stick spray. Spray the top of
the chicken breasts with spray also. Bake 35 minutes, until golden
brown and cooked through. Serves 4.

Roasted Potatoes and Squash

Ingredients:
2 1/2 pounds red potatoes, scrubbed, quartered
1 acorn squash, peeled and cut into 1 1/2 inch chunks
3 cups butternut squash, cut into 2 inch chunks
1/3 cup olive oil
1 tsp dried, crumbled rosemary
1 tsp dried, crumbled thyme
1/2 tsp dried, crumbled oregano
3 cloves garlic, peeled and minced
11/2 tablespoons balsamic vinegar (or wine vinegar)
1 teaspoon salt
3/4 teaspoon fresh ground black pepper

Preheat the oven to 400 degrees. F. Cover the bottom of a large
baking sheet with aluminum foil. Place the potatoes and squash
in a large bowl and toss with olive oil, rosemary, thyme, oregano,
garlic, vinegar, salt and pepper. Transfer vegetables to the baking
sheet and spread into a single layer. Set aside the bowl with the
leftover oil. Roast the vegetables until tender, turning every 15
minutes, for about an hour. Add more of the leftover oil if they
appear to look dry. They should be tender and browned when
finished. Serve immediately. 4-6 servings

Apple Yogurt Pie

Ingredients:
1 (9 inch) unbaked pie shell
1 teaspoon cinnamon
2 tbsp. flour
3 1/2 pounds baking apples
1/2 teaspoon nutmeg
1/2 cup granulated sugar
1 large egg
1 cup lowfat vanilla yogurt
Topping (below)

Place apples in a large bowl. Combine the sugar, flour and
cinnamon. Toss this with the apples in the bowl. Spread the
apples in the pie shell and bake at 400 degree F. for 15 min.
Beat the egg and yogurt together and spoon over the baked
apples. Top with the cinnamon topping mixture below and bake
for 30 more minutes. Serve warm.

For the topping
3 tablespoons butter, softened
1/4 cup plus 2 tablespoons granulated sugar
1 teaspoon ground cinnamon
2 tablespoons all-purpose flour

In a small bowl blend together the butter, the sugar, the cinnamon,
and the flour until the mixture is combined well and chill the
topping,
covered, while making the filling.