Ingredients
2 whole Boneless, Skinless Chicken Breasts
4 cups Cooked Brown Rice
¾ cups Frozen Corn
15 ounces, fluid Can Black Beans, Drained And Rinsed
1 cup Plain Greek Yogurt (or Sour Cream)
4 tbsp chilli sauce
½ cups Salsa
1 cup Low-fat Cheddar Cheese, Plus More For Topping
2 Tablespoons Fresh coriander for garnish

Preheat oven to 350F. In a large bowl, combine all ingredients except for coriander and mix thoroughly to combine.
Make sure the yogurt and cheese are stirred in throughout the entire bowl. Season with salt and pepper if desired.
Transfer to an oven-safe dish and top with extra cheese if you would like.
Bake for 20-25 minutes, or until heated through. Garnish with chopped coriander .

**To make this process easier, I always have cooked chicken on hand

**SHRIMP KEBABS**

INGREDIENTS:
1/2 kg/pound small new potatoes
2 small ears corn, cut into 1 1/2 inch rounds
1/2 pound andouille sausage, cut into 1 inch rounds
1/2 pound large shrimp, peeled and deveined
1/2 stick butter, melted
4 teaspoons Tabasco
2 teaspoons Old Bay Seasoning

Boil the potatoes in salted water over medium-high heat for about 12-15 minutes, until the potatoes are tender. Drain and rinse under cold water.

Thread potatoes, corn, andouille and shrimp onto skewers. (This makes about 4 skewers.)

Heat grill to medium-high. Clean and lightly oil the grill. In a small bowl, combine the butter, Tabasco and Old Bay.
Grill kebabs turning and brushing with butter mixture occasionally until the shrimp are cooked through and corn in starting to char, about 8 minutes.
Serve with lemon wedges.

**POTATO CUPS**

Ingredients:
Unsalted butter, room temperature, for muffin cups
2 medium russet potatoes (about 3/4 pound each)
Coarse salt and ground pepper
6 tablespoons heavy cream

Preheat oven to 400 degrees.
Lightly brush 6 standard muffin cups with butter.
Thinly slice potatoes. Place 2 slices in each cup and season with salt and pepper. Continue adding potatoes, seasoning every few slices, until cups are filled.
Pour 1 tablespoon heavy cream over each. Bake until potatoes are golden brown and tender when pierced with a knife, 30 to 35 minutes.
Run a thin knife around each gratin. Place a baking sheet or large plate over pan and invert to release gratins.
Flip right side up and serve.

**POTATO SKINS**

7 medium to large potatoes
1 1/2 bag cheddar cheese
1/2 stick butter
1 tablespoon of salt
1/2 cup of very finely chopped onion
500g of bacon-seasoned to your liking
1/2cup of sour cream
1 tablespoon of chives.

Preheat the oven to 200 degrees

Slice an onion in half, and finely dice.

Melt butter in a saucepan, but do not allow to brown. Using scissors, finely cut bacon. Sauté bacon in melted butter with onion.

Cut the potatoes in half. Take a spoon and "carve" the potato out. It is much easier to do it this way than to cook them and then scoop (they will fall apart.)

Brush the inside of the potato with butter. Bake in the oven until you can stick a fork in them. Remove from oven.(appx 30-45min or until tender)

Sprinkle potatoes with salt. Add cheese to your liking. Mix onions and bacon together.

Add onion and bacon mixture to each potato. Return to oven until cheese is melted.

Add sour cream and sprinkle chives over the top.

Makes 14 potato skins.

**Bacon is optional

**BROCCOLI BITES**

1kg package of frozen chopped broccoli, thawed and drained of liquid

1 1/2 cup of grated cheddar cheese

3 eggs

1 cup of seasoned Italian breadcrumbs

Mix all the ingredients together in a large bowl.

With your hands, form small patties and lay on a parchment lined baking sheet.

Bake at 180degrees for 25 minutes, turning the patties after the first 15 minutes.

Allow to cool & serve as side dish with grilled chicken/soup.

**PUFF PASTRY CHERRY BLOSSOMS**

Puff pastry sheets
Pie filling of your choice
egg wash (one beaten egg)
Sugar
Glaze

Cut your sheet of puff pastry into squares.

Take one of your squares and place 1 tablespoon of filling in the center.
Don't use more than that, or you will have a mess.

Grab the corners & pinch together.(see attached pic)

Lay your cherry blossoms on a parchment lined baking sheet.
If you don't have parchment paper, grease your pan lightly.

Brush with egg wash.

Sprinkle sugar over the pastry.

Bake at 375 degrees until very golden (15 to 20 minutes)
Don't worry if a bit of your filling runs out-you can take a knife and push it right back in

GLAZE:
Prepare the glaze while the blossoms are baking . . .
Make the glaze the consistency you like.
1 cup powdered/confectionery sugar
1 tsp vanilla
1 1/2 tbsp milk or OJ

Once the blossoms have finished baking, glaze them while still warm.

You could also make Blueberry Blossoms.

**CHOC OATMEAL COOKIES**

1/2 cup butter
2 cup sugar
1/2 cup milk
4 tbsp cocoa
1/2 cup peanut butter
3- 3 1/2 cup Quick cooking oats
2 tsp vanilla essence

Add the first 4 ingredients in a saucepan. Bring to a rolling boil, and boil for 1 minute.
Stir in the next 3 ingredients and drop onto wax/foil paper.
Let cool until set.