Stuffed Chicken Parmesan

6 boneless skinless chicken breasts (about 5 oz each)

1 box (10 oz) Cascadian Farm organic frozen spinach, thawed, well drained

2 oz 1/3-less-fat cream cheese (Neufchâtel), softened

1/4 cup shredded Parmesan cheese

1/2 teaspoon dried basil leaves

1 clove garlic, finely chopped

1/4 cup fat-free egg product

12 stone-ground wheat crackers, crushed (about 1/2 cup)

1 teaspoon dried basil leaves

1/2 teaspoon pepper

1 cup Muir Glen® organic Italian herb pasta sauce

1/4 cup shredded mozzarella cheese (1 oz)

Directions
1. Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
2. In medium bowl, mix spinach, cream cheese, Parmesan cheese, 1/2 teaspoon basil and the garlic until blended. Spread about 1 tablespoon spinach mixture over each chicken breast; roll up tightly. If necessary, secure with toothpicks.
3. In small shallow bowl, place egg product. In another small shallow bowl, mix cracker crumbs, 1 teaspoon basil and the pepper. Dip each chicken breast into egg product; coat with crumb mixture. Place seam side down in baking dish.
4. Bake uncovered 20 minutes. Pour pasta sauce over chicken; sprinkle with mozzarella cheese. Bake 10 to 15 minutes longer or until thermometer inserted in center of chicken reads 165°F. Remove toothpicks from chicken before eating.

Nutritional Information
1 serving: Calories 290 (Calories from Fat 100); Total Fat 11g (Saturated Fat 4 1/2g, Trans Fat 0g); Cholesterol 100mg; Sodium 450mg; Total Carbohydrate 10g (Dietary Fiber 2g); Protein 38g % Daily Value Vitamin A 80%; Vitamin C 2%; Calcium 15%; Iron 15% Exchanges 1/2 Starch, 0 Other Carbohydrate, 0 Lean Meat, 5 Very Lean Meat, 1 1/2 Fat Carbohydrate Choices 1/2

Cape Malay Curry (Peg Cumming)

from Nell Redelinghuys (via Peg)

2 kg of stewing mutton or lamb
3 onions sliced
2 cloves garlic crushed
5 ml turmeric
5 ml paprika
5 ml coriander (crushed seeds)
10 ml fresh ginger
5 ml chili (fresh or dried but not powder)
500 ml chopped apple
50 ml fruit chutney (peach)
40 ml sultanas
1 cup snipped dried apricots
6 med potatoes, peeled & diced
5 ml sugar& pepper
10 ml salt
25 ml brown vinegar (cider)
500 ml meat stock
Oil for browning (canola)

Brown meat in oil. Remove from pan. Sauté onion and garlic until soft. Add spices and fry 2-3 minutes more. Add meat and stock. Simmer 1 hour. Add other ingredients and cook until meat is tender. (I use slow cooker, 6 – 8 hours). Serve with rice, coconut and banana.

Pulled Pork

3 pounds boneless pork roast
1 ½ c ketchup
¼ c packed brown sugar
¼ c red wine vinegar
2 Tbsp Dijon-style mustard
2 Tbsp Worcestershire sauce
½ tsp liquid smoke flavoring
½ tsp salt
¼ tsp black pepper
¼ tsp garlic powder

Place roast in crock pot slow cooker. Combine remaining ingredients in large bowl. Pour barbecue sauce mixture over roast. Cover & cook on low 8-10 hours or 4-5 hours on high. Remove roast from crock pot; shred meat with 2 forks. Place shredded meat back in pot. Stir meat to evenly coat with sauce. Spoon meat onto sandwich buns.