Raspberry Balsamic Chicken

Ingredients

3/4 cup seedless raspberry jam
1/4 cup balsamic vinegar
1/2 tsp salt
1/4 tsp ground black pepper
4 chicken breatsts (about 5 oz each)
2 1/2 tsp extra virgin olive oil
1/2 cup chopped shallots (2-3 large)
1 1/2 tsp minced fresh thyme

Directions

(1) Heat jam and vinegar in skillet on medium-low heat until jam is dissolved. Remove from heat and add salt and pepper, allowing to cool a bit. Reserve 1/2 cup of sauce and put the rest in a resealable plastic bag. Add chicken to bag and marinate for 1.5 hours in fridge.

(2) Heat oil and cook shallots & thyme until shallots are tender (about 1 minute). Take chicken out of bag and dispose of remainding marinade. Cook chicken on both sides until browned. Add reserved sauce. Cover and simmer until completely done (about 10 minutes).

Roasted Tomato Soup

TOMATO SOUP

2 cans (14 oz) chopped tomatoes

3/4 cup extra virgin olive oil

Salt and pepper

1 stalk celery, diced (I didn't have any celery, so mine went without and was still awesome)

1 small carrot, diced

1 yellow onion, diced

2 cloves garlic, minced

1 cup chicken broth

1 bay leaf

2 TBSP butter

1/4 cup chopped fresh basil leaves

1/2 cup heavy cream

Directions:

Preheat oven to 450 degrees

Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup olive oil and roast until caramelized, about 15 min. (I would line the bottom with aluminum foil or else it will be a bugger to clean off - trust me :)

Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add celery, carrot, onion and garlic, cook until softened, about 10 min. Add the roasted tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until veggies are very tender, about 15-20 min. Add basil and cream. Puree with a hand held immersion blender until smooth. (I don't have one of these, so I use my blender - works great and it makes it easy to pour into bowls!!)

Chocolate-Marbled Banana Bread

I found this recipe on http://www.cookinglight.com/ and fell in love. It's a great way to use up those browning bananas and it's easy and delicious. I tweaked a few things (like using eggs instead of egg substitute), but it still turned out amazing.

Ingredients

2 c. flour
3/4 tsp. baking soda
1/2 tsp. salt
1 c. sugar
1/4 c. butter (can cut down butter and add applesauce to make it healthier)
1 1/2 c. mashed bananas (about 3)
1/2 c. egg substitute (I used 2 eggs)
1/3 c. plain yogurt (I used lemon--all I had in the fridge)
1/2 c. semisweet chocolate chips

Directions

Preheat oven to 350 degrees

1. In a small bowl, combine flour, soda, and salt. Whisk together.



2. In a large bowl, combine the sugar and butter. Beat with an electric mixer for one minute. Add banana, egg, and yogurt and beat until blended.



3. Add flour mixture and beat just until blended.



4. Place chocolate chips in a microwave-safe bowl and microwave on high for 1 minute. Stir. (I had to put it in for another 30 seconds.) Cool slightly and add 1 cup of batter to the chocolate, stirring until well combined.



5. Spoon chocolate batter and plain alternately into a regular-sized loaf pan that has been coated with cooking spray. Swirl batter together with a knife.

Bake at 350 degrees for 1 hr. 15 min. or until wooden pick inserted into center comes out clean. Cool 10 min. in pan. Remove from pan and cool completely on cooling rack.