Ingredients:

*4 skinless, boneless chicken breast halves (about 1 pound total)
*1/3 cup all-purpose flour
*1/4 teaspoon pepper
*2 tablespoons butter
*1 cup chicken broth
*1/4 cup lemon juice
*1 tablespoon cornstarch
*1/4 cup green onions

Directions:

1. Rinse chicken; pat dry. In a shallow dish stir together flour and pepper. Lightly coat each piece of chicken with flour mixture.
2. In a large skillet cook chicken in hot butter over medium heat for 6 to 8 minutes or until chicken is tender and no longer pink, turning once. Remove chicken from skillet and keep warm.
3. For sauce, in small bowl stir together chicken broth, lemon juice and cornstarch. Add to skillet. Cook and stir over medium heat until thickened and bubbly. Cook and stir for two more minutes. Stir in green onions. Serve chicken with sauce.

Prep Time: 10 Min    Cook Time: 15 Min    Yields: 4 Servings

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Ingredients:

*3 tablespoons olive oil
*1 flank or round steak (about 1 pound)
*3 cups stir-fry vegetables
*1 teaspoon crushed red pepper
*1/4teaspoon garlic powder
*1/2 cup water divided
*1/4 cup ketchup
*1½ teaspoons cornstarch
*1/2 teaspoon ground ginger

Directions:

1. In large skillet, heat oil and stir-fry steak until just browned. Remove steak and set aside.
2. In same skillet over medium heat add vegetables, 1/4 cup water, red pepper, and garlic powder. Cover and cook 5 minutes.
3. Meanwhile, in small bowl, combine remaining ingredients; blend well.
4. Return meat to skillet; add ketchup mixture and bring to boil. Cook until sauce thickens and glaze develops.
5. Serve with rice or chow mein noodles.

Prep Time: 5 Min    Cook Time: 15 Min    Yields: 4 Servings

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Ingredients:

* 12 oz canned corn
* 3 small yellow summer squash, cut into 1/4 inch slices
* 3 small zucchini, cut into 1/4 inch slices
* 1 small onion, diced
* 1/4 cup butter
* Salt and pepper to taste

Directions:

1. Melt butter in a large skillet over medium heat, and cook and stir the onion until translucent, about 5 minutes.
2. Stir in the corn. Cook and stir until cooked through, about 5 minutes.
3. Add the zucchini and squash and reduce heat to medium low. Cover and cook, stirring occasionally until the squash are tender and the liquid from the vegetables is cooked away, about 8 minutes.
4. Season Vegetables with salt and pepper. Serve hot.

Prep Time: 10 Min      Cook Time: 20 Min     Yields: 3 Servings

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Ingredients:

* 1 cup very cold water
* 4 cups cold, ripe, 1 1/2 inch watermelon chunks,preferably seedless
* 1 tablespoon lime juice
* Pinch of salt
* 1 1/2 tablespoons sugar, or to taste, optional

Directions:

1. Place the water, watermelon, lime juice, salt, and sugar, if using, in a blender and puree the fruit well.
2. Taste the juice and correct with additional lime juice or sugar if desired, pour into a pitcher, and chill for at least 1 hour.
3. Just before serving, stir the juice to blend, pour into a chilled glass or glasses, and serve at once.

Yields: about 4 cups

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Ingredients:

* 1 (4 pound) turkey breast
* 3 cloves garlic, peeled and minced
* 1 tablespoon finely chopped fresh basil
* 1/2 teaspoon ground black pepper
* 1/4 cup olive oil
* 1/4 cup soy sauce
* 2 tablespoons lemon juice
* 1 tablespoon brown sugar

Directions:

1. In a small bowl, mix together the garlic, basil, and pepper. Rub over the turkey breast.
2. In a large shallow dish, blend vegetable oil, soy sauce, lemon juice, and brown sugar. Place the breast in the dish, and turn to coat. Cover, and marinate in the refrigerator at least 4 hours.
3. Preheat oven at 375 degrees F.
4. Cook for an hour and a half or to an internal temperature of 170 degrees F.

Prep Time: 20 Min   Cook Time: 1Hr 30Min    Yields: 5 Servings

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