[WXRGina]

Back in 2000, I was in a Taste of Home Cooking School stage show, and here's the super-easy dish I made and presented from their recipe list (minus the corporate product promos). It's good, and I've made it ever since. :-)

Golden Chicken and Autumn Vegetables

4 Bone-in chicken breast halves or 6 thighs
1 Cup chicken broth
1 Tbsp chopped fresh parsley
1/2 tsp garlic powder
1/2 tsp dried rosemary, crushed
1/4 tsp dried thyme
2 Large sweet potatoes, peeled and med-large chunked
9-12 oz frozen or 2 cups fresh whole green beans

In a nonstick skillet over medium-high heat, cook chicken until browned on both sides. Add broth, parsley, garlic powder, rosemary, thyme, potatoes and beans. Bring to a boil. Cover and cook over low heat for 20 minutes or until done.

[Liz]

Fast, tasty Mexican classic using salmon. Elegant, traditional dish--
heart healthy and full of Omega-3 oils--light and refreshing.

Salmon Vera Cruz

METHOD S/P 4-6 oz salmon filets on oiled baker.
Ladle 1/3 cup Vera Cruz Sauce atop filets; bake 325 deg 10-12 min.

SERVE w/ rest sauce atop filets.

VERA CRUZ SAUCE combine 16 oz jar Salsa, tb Capers, 1/4 c sliced
green olives w/ pimento, tsp chp Mexican Oregano Leaves option.