Parmesan Chicken and Rice Casserole

1 c. chopped onion

2 garlic cloves minced

2- 3 1/2 oz bags boil-in-bag brown rice (cooked)

1/3 c. dry white wine

8 skinless boneless chicken thighs*

1 1/2 tsp. chopped fresh thyme*

1/2 tsp. salt

2 c fat free, less sodium chicken broth

3 Tbsp. whipping cream*

1/3 c. shredded parmesan cheese

Preheat oven to 450. Heat large skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; saute 2 minutes. Add garlic; saute 30 seconds. Remove rice from bags; add to pan. Stir in wine; cook 30 seconds or until liquid almost evaporates. Spoon rice mixture in an even layer into a 9x13 in. baking dish coated with cooking spray. Arrange chicken in a single layer over rice mixture; sprinkle evenly with thyme and salt. Combine broth and cream, stirring well; pour over chicken and rice mixture. Bake at 450 for 15 minutes. Sprinkle with cheese. Bake an additional 5 minutes or until chicken is done.

*When I made this: I used fresh rosemary since I grow it in my garden. I also used 3 chicken breasts instead of the thighs, and I used 2% milk instead of the cream (don't use cream much so didn't want to buy a whole thing for a couple Tbsp.)

This recipe was so easy. I will definitely make it again. I'd like to try it with the thyme sometime, but the rosemary tasted great!

Recipe comes from March 2008 issue of Cooking Light Magazine.

Coconut Banana Bread with Lime Glaze

2 c. flour
3/4 tsp. baking soda
1/2 tsp. salt
1 c. sugar
1/4 c. butter, softened
2 large eggs
1 1/2 c. mashed bananas
1/4 c. plain yogurt
3 T dark rum
1/2 tsp. vanilla extract
1/2 c. + 1 T flaked sweetened coconut

Glaze
1/2 c. powdered sugar
1 1/2 T fresh lime juice

Preheat oven to 350 degrees. Lightly spoon flour into dry measuring cups; level with knife. Combine flour, baking soda, and salt, stirring with a whisk. Place granulated sugar and butter into a large bowl; beat with a mixer at medium speed until well blended. Add eggs 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 c. coconut. Spoon batter into 9 x 5 inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Combine powdered sugar and lime juice, stirring with whisk; drizzle over warm bread.

*The glaze adds a definite citrusy flavor in sharp contrast to the sweetness of the bread. You could easily leave out the lime juice and just mix the powdered sugar with 1 1/2 T water.
**When I made mine, I misread the directions and mixed in the 1 T. coconut with the glaze. That's why the glaze looks a bit "chunky" in the picture. It still tasted great though!

This recipe comes from the September 2007 issue of Cooking Light Magazine.

Rosemary Rolls

7 1/2 T olive oil

3-4 sprigs fresh rosemary

Heat these two ingredients together to a boil. Turn off heat. Cover and let sit for 15 minutes. Remove rosemary from the oil.

4 c. flour*
2 pkg dry yeast

2 T sugar

2 T chopped rosemary

1 1/2 tsp salt

1 1/4 c. warm water

Activate yeast in 1/2 c. warm water. Combine yeast mixture with flour, sugar, rosemary, and salt to make a dough. Add rest of water and oil. Form into a soft dough. Knead until smooth and elastic (at least 5 minutes). Pour into oiled bowl and cover loosely with oiled plastic. Leave in warm place for 1 hour.

Divide dough into 12 pieces and make balls. Place on 2 oiled baking sheets. Cover loosely and let double (15-30 minutes). If desired, glaze tops with beaten egg at this time. Bake 15-20 minutes at 400 degrees. Serve warm with butter.

*I added a bit more flour as I was kneading because I found the dough very sticky and hard to work with.

I do not know the exact source of this recipe. I grow rosemary in my garden, so I was looking for a rosemary bread recipe and this is one I found.