Motherhood Incorporated

9 oz. pkg. frozen sugar snap peas

2 Tbsp. butter

1 Tbsp. olive oil

2 cloves garlic, minced

9 oz. pkg. frozen bay scallops, thawed, patted dry

1/8 tsp. dried marjoram

1/4 tsp. salt

1/8 tsp. pepper

1 cup grape tomatoes

1 Tbsp. lemon juice

hot cooked rice

PREPARATION:

Cook snap peas in the microwave according to package directions. While peas are cooking, heat butter and olive oil in large skillet and add garlic. When sizzling, add scallops. Cook and stir for 3-4 minutes until scallops are opaque and tender.

Remove peas from microwave, drain, and add to skillet with seasonings. Cook 1 minute, then add tomatoes and lemon juice. Cook for 1-2 minutes until heated. Serve over rice.

3 servings.

4 boneless, skinless chicken breasts

2 Tbsp. oil

2 cups frozen pepper and onion stir fry mixture

1/3 cup orange juice

2 Tbsp. lime or lemon juice

2 Tbsp. honey

1/2 tsp. salt

1/8 tsp. pepper

1 Tbsp. cornstarch

2 Tbsp. water

PREPARATION:

Cut chicken into 1″ pieces. Heat oil in wok or heavy skillet. Add pepper and onion mixture and stir-fry until crisp tender. Remove from wok or skillet. Add chicken and stir-fry until no longer pink in center.

Add cooked vegetables, orange juice, lime juice, honey, salt and pepper to chicken. Stir fry for 2-4 minutes until mixture starts to bubble.

Combine cornstarch and water in small bowl, then add to skillet. Cook and stir over medium high heat until sauce boils and thickens. Serve over hot cooked rice or noodles.

4 servings

16 oz. pkg. mesquite flavored chicken fillets

4 onion sandwich buns, toasted

1/4 cup southwest ranch salad dressing

4 slices pepper jack cheese

4 slices tomato

PREPARATION:

Grill or broil chicken breasts as directed on package, abut 5 minutes per side, until thoroughly cooked. Make sandwiches with salad dressing, cheese, tomato and toasted onion buns.

4 sandwiches

INGREDIENTS:

4 English muffins, split, buttered, and toasted

10 eggs, beaten

1/4 cup water

Salt and pepper to taste

2 tablespoons butter

1 (8 ounce) jar four cheese Alfredo sauce

8 thin slices Canadian bacon or ham

PREPARATION:

Split, butter, and toast the English muffins and set aside. Preheat broiler. In large bowl, beat eggs with water, salt, and pepper. Melt butter in large saucepan over medium heat. Add eggs; cook and stir until eggs are set but still fluffy and moist.

Stir in 1/2 cup of the Alfredo sauce and remove from heat.

Place a spoonful of Alfredo sauce on top of each English muffin and top with Canadian bacon. Divide eggs among muffins and top each with some Alfredo sauce. Place on broiler pan. Broil, 6″ from heat source, for 2-3 minutes until heated. Serve immediately