
- 1/4 cup Dijon mustard
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons Worcestershire sauce
- 1/2 teaspoon dried tarragon
- 1/4 teaspoon pepper
- 4 boneless, skinless chicken breast halves
Get the directions.

Get the directions.

1 1/2 cups sugar
1 cup unbleached all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 tsp salt
12 egg whites (or 1 1/2 cups prepackaged egg whites)
1 tsp fresh lemon juice
1 tsp vanilla extract
4 cups fresh strawberries
4 cups fresh raspberries
1/4 cup peach nectar
1 tbsp honey
1 cup plain lowfat yogurt
2 tbsp maple syrup
Read about preparation.

1 (13×9x1-inch) disposable aluminum baking pan
Nonstick vegetable oil spray
2/3 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 ounces bittersweet or semisweet
chocolate, chopped
2 ounces unsweetened chocolate, chopped
10 tablespoons (11/4 sticks) unsalted butter
1 1/4 cups sugar
2 teaspoons vanilla extract
3 large eggs
1 (8-ounce) package cream cheese, room temperature
2/3 cup powdered sugar
2 tablespoons (1/4 stick) unsalted
butter, room temperature
1 1/2 teaspoons finely grated orange peel
1/2 cup toasted pistachios, toasted sweetened flaked coconut, or untoasted sweetened flaked coconut
Read about preparation.

Ingredients
1 tablespoon of butter
1 pound of dry penne pasta
6 skinless, boneless chicken breast halves: cut into 1 inch cubes
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1 8 ounce bottle of Caesar salad dressing
1/2 cup of grated parmesan cheese
1/4 cup of red wine vinegar
1 head shredded romaine lettuce
1 large chopped tomato
Directions
Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes or until al dente; drain.
Melt butter in a large skillet over medium heat. Add chicken, pepper and salt. Cook 10 minutes or until chicken is cooked through. Remove skillet from heat.
In a bowl, mix together salad dressing, vinegar and cheese. Toss together pasta, chicken, lettuce, and dressing mixture. Place in large serving bowl, and sprinkle with tomato. Garnish with croutons and Parmesan curls, if desired.
Spinach and Strawberry Salad

Ingredients
2 bunches spinach, rinsed and torn into bite-size pieces
4 cups sliced strawberries
1/2 cup vegetable oil
1/4 cup white wine vinegar
1/2 cup white sugar
1/4 teaspoon paprika
2 tablespoons sesame seeds
1 tablespoon poppy seeds
Directions
In a large bowl, toss together the spinach and strawberries.
In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat.
Blackberry Spinach Salad

Ingredients
3 cups baby spinach, rinsed and dried
1 pint fresh blackberries
6 ounces crumbled feta cheese
1 pint cherry tomatoes, halved
1 green onion, sliced
1/4 cup finely chopped walnuts (optional)
1/2 cup edible flowers (optional)
Directions
In a large bowl, toss together baby spinach, blackberries, feta cheese, cherry tomatoes, green onion, and walnuts. Garnish with edible flowers.

Ingredients:
* 1 cup milk
* 1 cup water
* 2 tablespoons butter
* 1 tablespoon white sugar
* 1 1/2 teaspoons salt
* 5 1/2 cups all-purpose flour
* 1 (.25 ounce) envelope active dry yeast
* 1 egg yolk
* 1 tablespoon water
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