Organic Lemon & Garlic Herb Chicken From WAVE listener Cynthia Howell of LaCanada
4 large boneless organic chicken breasts;
8 oz. jar of Organic Lemon & Garlic Herb Marinade;
large glass baking dish.
Place chicken in glass dish, pour marinade and bake for 20 minutes. Great served with brown rice and asparagus or broccoli or a salad.
Story behind this recipe: Now that I'm newly into organic and natural foods and eating in a much healthier manner, whenever I shop at Wholefoods in Glendale, I get the best advice and ideas on preparing really delicious meals. Many of the organic spices and sauces I use can be used on poultry or seafood. It is so much fun coming up with quick, easy and delicious meals. Simplicity in preparing a meal is such a welcoming thing to do at the end of a long day.
Stuffed Peppers
from WAVE listener Ali Lerman of Lake Forest
This recipe serves 4
1 pound ground beef (ground chicken or turkey can be used instead)
4 green peppers
1 cup rice (I use rice in a bag, it cooks up in 10 minutes)
3 mushrooms-cut diagonally and sliced thinly
1/2 cup diced tomatoes
1/4 cup diced onion (*tip* when slicing onions breathe through your mouth so your eyes wont tear up!)
3 large leaves of basil- chopped
2 cloves of garlic- chopped
1/4 cup Parmesan cheese
1 cup tomato sauce
**Brown ground beef and drain.
Cook rice. Add all ingredients to a bowl and mix. Cut tops off green peppers and remove seeds and ribs. Spoon mixture into peppers. Put in microwave safe dish and cover with plastic wrap. Heat for 9 minutes. Enjoy!
Story behind this recipe: "OK, I LOVE LOVE LOVE pretty much anything that is stuffed!! This is one of my favorite meals ever! I hope you like it as much as I do!"
Sweet Potato Cheesecake
From WAVE listener Akemi Bilal of Lakewood
Preparation: Boil 4 large sweet potatos or yams with skin on, allow them to cool. Peel and Mash. Blend the sweet potatoes or yams mixture with 1 cup of sugar, condense milk, 2 eggs, cinnamon, nutmeg and 1/2 tsp. vanilla. Use mixer to blend together, mix until smooth. Mix graham cracker crumbs with melted butter and 1/2 cup of sugar, press firmly in an oiled spring pan. Put in oven to brown for 10 minutes at 350 degree oven. In another bowl mix cream cheese with remaining egg, 1/2 tsp. of vanilla, and 1 cup of sugar. Mix until creamy consistency is there. Pour cream cheese mixture in spring pan on graham cracker crust and then proceed with sweet potato mixture on top. Bake at same 350 temperature for 40 minutes. Allow to cool and serve. Refrigerate remaining.
One day while making Holiday desserts I made sweet potato pie and said I had never seen anybody make sweet potato cheesecake. I've heard of pumkin cheesecake, and I'm sure I'm not the inventory, What I can say, is it is definitely tasty!
