Lemon blueberry bread

Trying out this recipe, will let you know how it turns out :) not going to glaze it, since we're traveling by car tomorrow.
Lemon Blueberry Bread

Mom's Double Chocolate Brownies

I swore I already posted this, but apparently not. This is my Mom's amazing brownie recipe. If made as written use an 8x8 or 9x9 pan (unless you want thin brownies). If doubling the recipe, then use a 9x13.

DOUBLE CHOCOLATE BROWNIES

3/4 cup flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup butter
3/4 cup sugar
2 tablespoons water
2 cups chocolate chips, divided
1 teaspoon vanilla
2 eggs

Preheat oven to 325 F.
Combine dry ingredients – set aside. Combine butter, sugar and water; bring to a boil. Remove from heat and add 1 cup chocolate chips and vanilla; stir until smooth. Transfer to a large bowl. Add eggs one at a time, beating well. Gradually add dry ingredients. Stir in the remaining 1 cup chips. Spread in a treated 8” greased glass baking pan. Bake 30-35 minutes.

It's a two-fer

You get another recipe, in the same day!

I don't alter this recipe at all, except to change what kind of Prego I use or if I make the sauce (and often don't use provolone since we have mozzarella). It's great as is, and you don't have to turn on the oven for the chicken :)

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=549982

Or in case it is ever taken down:

Herbed Chicken Parmesan
This lighter version of an Italian favorite loses some of the fat but none of the taste. We recommend rice-shaped orzo pasta with this saucy chicken entrée, but you can serve spaghetti or angel hair pasta instead.

Yield: 4 servings

Ingredients
1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese, divided
1/4 cup dry breadcrumbs
1 tablespoon minced fresh parsley
1/2 teaspoon dried basil
1/4 teaspoon salt, divided
1 large egg white, lightly beaten
1 pound chicken breast tenders
1 tablespoon butter
1 1/2 cups bottled fat-free tomato-basil pasta sauce (such as Muir Glen Organic)
2 teaspoons balsamic vinegar
1/4 teaspoon black pepper
1/3 cup (1 1/2 ounces) shredded provolone cheese

Preparation
Preheat broiler.

Combine 2 tablespoons of Parmesan, breadcrumbs, parsley, basil, and 1/8 teaspoon salt in a shallow dish. Place egg white in a shallow dish. Dip each chicken tender in egg white; dredge in the breadcrumb mixture. Melt butter in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done. Set aside.

Combine 1/8 teaspoon salt, pasta sauce, vinegar, and pepper in a microwave-safe bowl. Cover with plastic wrap; vent. Microwave sauce mixture at HIGH 2 minutes or until thoroughly heated. Pour the sauce over chicken in pan. Sprinkle evenly with the remaining Parmesan and provolone cheese. Wrap handle of pan with foil, and broil 2 minutes or until the cheese melts.

Nutritional Information
Calories:308 (30% from fat)
Fat:10.4g (sat 5.7g,mono 3g,poly 0.6g)
Protein:35.9g
Carbohydrate:16.2g
Fiber:1.8g
Cholesterol:88mg
Iron:2.3mg
Sodium:808mg
Calcium:249mg
Ann Taylor Pittman, Cooking Light, NOVEMBER 2003

New favorite salad.

I took my inspiration from this salad on allrecipes: http://allrecipes.com/Recipe/Strawberry-Spinach-Salad-I/Detail.aspx

But I added a whole bunch of stuff :)
(Mark it down folks, I actually have a picture of something)

Summer Spinach salad

Ingredients
dressing:
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion

salad:
10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
1 quart strawberries - cleaned, hulled and sliced
1 pint raspberries - cleaned, I cut the big ones in half
1 can mandarin oranges - drained and big ones cut in half
1 cup cooked chicken, diced (or dino nuggets cut up - yes I've done this)
1 cucumber, cleaned & diced
couple handfuls of matchstick carrots
1/3 cup almond accents butter toffee glazed almonds
crumbled Gorgonzola cheese, to taste

Directions
In a liquid shaker (like this Tupperware one I love), shake together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Chill for one hour.

In a large bowl or gladware container, toss the salad ingredients.

If serving right away: toss dressing with salad
If making for multiple servings (what I do when Chris is out of town), just add the dressing with your portion. Hence that wonderful shaker with a spout.