Ingredients:

• 1 pound (480 g) boneless and skinless chicken breasts
• extra virgin olive oil for brushing plus 1 extra tablespoon
• 1 large shallot,minced
• 5 oz (150 g) spreadable herb cheese
• 1/2 cup (125 ml) chicken broth
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons freshly chopped tarragon
• salt and freshly ground black pepper to taste

1. Place chicken breasts in a large bowl.
2. Brush both sides of chicken breasts with extra virgin olive oil.
3. Season to taste with salt and black pepper.
4. Grease a large nonstick skillet with cooking spray.
5. Add chicken breasts and cook over medium-high heat until no longer pink in the center.
6. Remove cooked chicken breasts from the heat and set aside.
7. Reduce heat to medium,then add remaining 1 tablespoon olive oil and minced shallots.
8. Saute until shallots are lightly softened (for about 1 minute),then add herb cheese,chicken broth and lemon juice.
9. Stir well until creamy and add chopped tarragon.
10. Pour sauce over fried chicken breasts and serve immediately.

Ingredients:

• 4 cups (1L) chicken broth
• 1/2 cup (125 g) chopped carrots
• 2 teaspoons minced gingerroot
• 2 teaspoons soy sauce
• 1 teaspoon Asian sesame oil
• Chicken Wontons (see recipe below)
• 1 cup (250 g) sliced packed spinach leaves
• salt and cayenne pepper to taste

Cooking Method:

1. In a slow cooker,combine all ingredients,except sesame oil,spinach,wontons and seasoning.
2. Cover slow cooker and cook on low-heat setting for 4-5 hours,adding spinach leaves during last 10 minutes.
3. Stir in Chicken Wontons.
4. Season to taste with salt and cayenne pepper.

Chicken Wontons:

Ingredients:

• 8 oz (240 g) boneless,skinless chicken breast
• 1/2 cup (60 g) sliced green onions
• 1 teaspoon gingerroot
• 24 wonton wrappers

1. In a food processor,combine all ingredients,except wonton wrappers.
2. Process until finely chopped.
3. Spoon 1 full teaspoon of chicken mixture on each wonton wrapper;moisten edges with water,and fold in half diagonally to create triangles,sealing edges.
4. In a large sauce pan,boil 2-3 quarts (2-3 L) of water.
5. Add wontons and cook until they float to the top (for about 5-7 minutes).
6. Drain and add wontons into chicken soup.

Ingredients:

• 3 cans (14 1/2 oz (435 g)each) reduced-sodium fat-free beef broth
• 14 1/2 oz (435 g) can diced tomatoes
• 1 pound (480 g) lean beef meat,cubed
• 4 cups (1 kg) thinly sliced cabbage
• 2 cups(500 g) cubed potatoes
• 2 cups (500 g) shredded beets
• 2 cups (500 g) shredded carrots
• 1 cup (250 g) chopped onion
• 1 cup (250 g) shredded turnip
• 1 tablespoon granulated sugar
• 2 bay leaves
• 1 teaspoon dried thyme
• 3 tablespoons red wine vinegar
• Dill Sour Cream (see recipe below)
• salt and freshly ground black pepper

For Dill Sour Cream:

• 3/4 cup (180 g) reduced-fat sour cream
• 2 tablespoons fresh dill weed
• 2 teaspoons freshly squeezed lemon juice

Ingredients:

• 4 cups (1 kg) vanilla ice cream
• 3 cups (750 g) blue frosting
• 4 cups (1L) milk
• 16 Oreo cookies
• marshmallows and chocolate chips for garnish

Cooking Method:

1. In a blender,combine vanilla ice cream,milk and Oreo cookies.Blend until smooth.
2. Pour milk mixture into cocktail glasses.
3. Top with blue frosting.
4. Insert chocolate chips  into marshmallows and place into blue frosting.
5. Add more Oreo cookies into frosting and serve immediately.

Ingredients:

• 1/2 cup (125 g) Cotija cheese
• 3 medium sweet potatoes,peeled and cut into 1/4x1/4 inch wedges
• 1 teaspoon garlic powder
• salt and 1/2 teaspoon freshly ground black pepper
• 1/4 cup (60 ml) extra virgin olive oil

Cooking Method:

1. Preheat your oven to 425 F (220 C).
2. Line baking sheet with aluminum foil.  
3. Arrange chicken wings in a single layer in lined baking sheet.
4. Season with salt and black pepper.
5. Bake in preheated oven for 25 minutes or until chicken wings are tender.
6. Meanwhile,in a mixing bowl,combine remaining ingredients.Mix well and set aside.
7. Remove baked chicken wings from the oven.
8. Drain off grease.
9. Pour honey mixture over chicken wings to coat well.
10. Return chicken wings to the oven and bake for a further 5-7 minutes.
11. Remove from the oven,sprinkle with freshly chopped parsley and serve.

Cooking Method:

1. In a crock pot,combine Worcestershire sauce,beef stew,beef broth,sliced mushrooms and Lipton onion soup mix.
2. Cover crock pot and cook on low-heat setting for 5-6 hours or until meat is cooked through.
3. Stir in sour cream and half-and-half.
4. Remove beef Stroganoff from crock pot.
5. Serve over cooked noodles.