(Yields 6 servings)

Ingredients:

4 cups cooked, cubed chicken breast meat
1 cup onion, chopped
2/3 cup mushrooms, sliced
1 1/2 cups carrots, chopped
6 cups chicken stock
1 tsp dried sage
1 tsp dried basil
1 tsp garlic salt
1 (10 ounce) package frozen mixed vegetables, thawed
3 cups cooked red potatoes, diced
1/2 cup celery, chopped
1/8 cup all-purpose flour
Handful of fresh parsley, chopped

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(Serves about

Ingredients:

1/2 cup balsamic vinegar
1/2 cup soy sauce (preferably low sodium)
2 tbsp honey
1/4 cup sugar
1/4 cup brown sugar
1 tbsp grated fresh ginger root
1/8 tsp pepper
3-4 lbs boneless and skinless chicken breast

Instructions:

Add all ingredients, except the chicken breast, in a large shallow baking dish and stir until all the sugar has dissolved. Then add the chicken breasts and coat well. Cover and keep in refrigerator for about 24 hours.

Once chilled, place the chicken and the marinade into a large heavy non-stick saucepan. Bring everything to a boil over medium heat. Once it boils, reduce heat to lower, cover and simmer for about 15 minutes, occasionally stirring.

Once the chicken breasts are done (they are no longer pink in the center), remove the chicken to a shallow pan. Cover and keep warm in the warm oven.

Cook the marinade remaining in the saucepan on medium heat until it starts to turn syrupy. Stir constantly for about 8 – 10 minutes. Place the chicken breasts back into the saucepan, coat thoroughly with the syrupy sauce and serve immediately with rice and vegetables.

(Serves 4)

Ingredients:
4 whole wheat flour tortillas
4 slices of smoked turkey, cut into thin strips
1 avocado, peeled, pitted and sliced
3 tbsp sour cream
3 tsp of cheddar cheese, grated
Shredded lettuce
1 tomato, cut into little chunks

Instructions:
Heat tortillas in a large skillet until slightly browned. Divide turkey, avocado, sour cream, cheese, lettuce and tomato among the heated tortillas. Fold in half and serve immediately.

This makes a very quick and yummy lunch.

Ready in 20 minutes
4 servings

Brush grill with cooking oil. Heat until very hot. Season:

4 chicken breast fillets, skinless

with:

rock salt
freshly-craked black peppercorn

Sear chicken, and then reduce heat to cook it through, regularly brush with:

extra-virgin olive oil

When done, let rest grilled chicken on a platter covered.

In the meantime, in a big salad bowl, prepare the dressing:

1 shallot, finely-chopped
1 tablespoon white wine vinegar
1 tablespoon fresh lemon juice

Whisk and gradually add in a fine stream:

1/3 cup extra-virgin olive oil

Season with:

fine salt
freshly-cracked black peppercorn

Into this, toss:

3/4 pound mixed salad greens
2 tablespoons fresh basil leaves, roughly-chopped
1 tablespoon fresh oregano leaves
2 ounces blue cheese, crumbled

Arrange on serving plates. Top with sliced grilled chicken breasts.

Ready in 20 minutes
4 servings

According to its package directions, prepare:

8 ounces spaghettini

Meanwhile, in a heated 12-inch skillet, melt:

1/3 cup unsalted butter, softened

Add:

1 teaspoon garlic, finely-chopped

Saute garlic until translucent. Put in:

1 can (5 ounces) chicken chunks, drained
2 tablespoons freshly-squeezed lemon juice

Continue cooking for 5 minutes. Add:

1 teaspoon fresh marjoram, roughly-chopped
2 tablespoons Italian parsley, roughly-chopped

Cook for another minute. Toss in the cooked pasta. Season according to taste with:

fine salt
ground white pepper

Sprinkle with:

1 tablespoon lemon zest

Before serving, top with:

2 tablespoons Italian parsley, coarsely-chopped
1/4 cup Parmesan cheese, grated or shaved