TJ - So many things can be served with chicken breasts. Here are a few ideas.
________________________

Garlic Mashed Potatoes
(Approx 6 servings)

Ingredients -----

4 Large Russet Potatoes -- Peeled And Cubed
3 Cloves Garlic -- Peeled And Crushed
3/4 Cup Warm Chicken Stock
Salt And Pepper

Scrub potatoes and place in heavy, medium saucepot.
Add garlic and salt, cover with cold water. Bring to boil.

Cook 15 to 20 minutes until potatoes are
tender when pierced with a fork.

Drain potatoes and garlic WELL. (This is important to get fluffy
mashed potatoes)

Add warm stock and mash together. (Cold stock can cause lumps
in mashed potatoes.)

Stir in butter . Season with salt and pepper.

__________________________

Gina’s Florida Sunshine Glazed Carrots
Serves 6

6 carrots, peeled and sliced large chunks
2 tsp. sugar
1/2 tsp. ground cinnamon
1 tsp. ground corriander
1/4 tsp. allspice
1/2 stick (1/4 cup) butter
salt and pepper to taste
2 Tbsp. fresh orange or tangerine juice

Place the carrots in a saucepan, cover barely with water and bring to a boil. Reduce heat and simmer 10 minutes. Rinse under cold water and drain.
Stir the sugar and spices together and set aside.

Melt the butter in a skillet, stir in the carrots and the citrus juice. Sprinkle with the sugar mixture and cook over med. heat till carrots are glazed and sauce is slightly thick. Season with a pinch of salt and pepper.

________________________


Page’s Velvet/Creamed Corn

1 bag frozen corn
4 oz. cream cheese
1/4 cup butter/margarine

Cook corn as you would normally (do not add water), then stir in and melt the other ingredients. Note: This can be made with reduced fat cream cheese and diet margarine, but it is not quite the same.
______________________________


Cranberry Salad
Serving Size : 8

4 c. fresh cranberries
1/2 c. English walnuts (chopped)
2 c. sugar
1 c. cool whip
2 c. red seedless grapes
1 sm. can pineapple chunks (drained)

Grind or chop the cranberries. Mix with the 2 cups sugar and let set overnight to drain in the refrigerator. Add the rest of the ingredients the next day and refrigerate until dinner.
_______________________

Judy/AZ’s Wild Rice with Caramelized Onions and Cranberries

2 c. chicken broth
1/2 c. brown rice
1/2 c. wild rice
3 T. butter or margarine
3 medium onions, sliced into thin wedges
2 tsp. brown sugar
1 c. Craisins® Sweetened Dried Cranberries1/2 tsp. finely grated orange zest

Combine chicken broth and both rices in a
medium saucepan. Bring to a boil over medium-
high heat. Reduce heat to low. Cover and
simmer 45 minutes or until rice is tender
and the liquid is absorbed. Meanwhile, melt
butter in a medium skillet over medium-high
heat. Add onions and brown sugar.

Cook 6 minutes or until liquid is absorbed
and onions are soft and translucent. Reduce
heat to low. Slowly cook onions, stirring
often for 25 minutes or until they are
caramel color. Stir in dried cranberries.
Cover and cook over low heat for 10 minutes
or until cranberries swell. Gently fold
cranberry mixture and orange zest into
cooked rice. Makes 4 to 6 servings.