Banana’s Foster


  • 1/4 cup butter
  • 2/3 cup dark brown sugar
  • 3 1/2 tablespoons rum
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 3 bananas, peeled and sliced lengthwise and crosswise
  • 1/4 cup coarsely chopped walnuts
  • 1 pint vanilla ice cream



  1. Cut bananas length-wise and split evenly between tin-foil packets.
  2. Melt butter in the microwave. Stir in sugar, rum, vanilla and cinnamon. Split sauce evenly amongst packets. Close packets tightly.
  3. Place on hot grill until bananas are hot and easily pierced with a fork.


  1. In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon. When mixture begins to bubble, place bananas and walnuts in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream.

Princess Chicken … a lighter take


  • 6  (6-ounce) skinless, boneless chicken breast halves
  • 3  tablespoons  butter, divided
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  freshly ground black pepper
  • 4  ounces  morel mushrooms
  • 4  ounces  button mushrooms, thinly sliced
  • 2  cups  fat-free, less-sodium chicken broth
  • 1/4  cup  whipping cream
  • 4 1/2  cups  hot cooked egg noodles
  • Fresh flat-leaf parsley sprigs (optional)


1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or small heavy skillet. Heat 2 teaspoons butter in a large nonstick skillet over medium heat. Sprinkle chicken evenly with salt and pepper. Add 2 breast halves to pan, and cook for 3 minutes on each side or until done. Repeat procedure twice with 4 teaspoons butter and remaining chicken. Keep warm.

2. Melt remaining 1 tablespoon butter in pan over medium-high heat. Add mushrooms to pan; sauté 5 minutes or until moisture evaporates, stirring frequently. Remove mushroom mixture from pan. Add broth to pan; bring to a boil, scraping pan to loosen browned bits. Cook until reduced to 1 cup (about 5 minutes). Return mushroom mixture to pan. Stir in cream; cook 2 minutes or until slightly thick, stirring occasionally.

3. Place 3/4 cup egg noodles on each of 6 plates. Cut each chicken breast half into 1-inch-thick strips. Top each serving with 1 chicken breast half and about 1/3 cup mushroom mixture. Garnish each serving with parsley sprigs, if desired.

Nutritional Information

Calories: 452
Fat: 14.2g (sat 7g,mono 3.8g,poly 1.6g)
Protein: 47g
Carbohydrate: 32.2g
Fiber: 2.2g
Cholesterol: 162mg
Iron: 3.4mg
Sodium: 489mg
Calcium: 49mg

Cooking Light’s Chicken Marsala

NOTE: Triple recipe to cover 6 breasts, freeze 2/3 of it for easy weeknight meals.


  • 2  (6-ounce) skinless, boneless chicken breast halves
  • Cooking spray
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  black pepper
  • 2  (3 1/2-ounce) packages shiitake mushrooms, sliced
  • 1/2  cup  Marsala wine
  • 2  green onions, finely chopped (about 1/3 cup) and divided
  • 2  tablespoons  butter


1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken evenly with salt and pepper. Add chicken to pan. Cook 5 to 6 minutes on each side or until done. Remove chicken and drippings from pan; set aside, and keep warm.

3. Heat pan over medium-high heat; coat pan with cooking spray. Add mushrooms. Coat mushrooms with cooking spray; cook 2 minutes or until tender, stirring frequently. Add wine and 3 tablespoons onions. Cook 30 seconds over high heat. Reduce heat; add butter, stirring until butter melts.

4. Add chicken and drippings to pan, stirring gently. Place chicken on platter. Spoon mushroom sauce over chicken; sprinkle with remaining onions.


Mediterranean Orzo Salad


  • 1 c. uncooked orzo
  • 2 c. chopped spinach
  • ½ c. drained, chopped
  • sun-dried tomatoes
  • 3 tbsp. red onion
  • 3 tbsp. kalamata olives
  • ½ tsp. pepper
  • ¼ tsp. salt
  • 6 oz. jar artichokes
  • ¾ c. feta cheese


  1. Cook orzo, drain & rinse with cold water.
  2. Drain artichokes, reserving the liquid in a small bowl. Coursely chop artichoke hearts.
  3. Combine orzo, artichokes, spinach, sundried tomatoes, onion, olives, half of the feta, pepper & salt in large bowl. Toss gently.
  4. Dress with artichoke marinade until coated. Sprinkle with remaining feta cheese.

Herb-Roasted Potatoes


  • 1 lb. new or fingerling potatoes
  • ¼ c. fresh basil
  • 1 tsp. oregano
  • 1 tbsp. olive oil
  • ½ tsp. salt
  • ¼ tsp. pepper


  1. Preheat oven to 425ºF. Cut potatoes into 6-8 wedges each. (Optional: cut further into triangles.)
  2. In a large bowl combine basil, oregano, oil, salt & pepper.  Add potatoes and toss to combine.
  3. Place potatoes on a nonstick baking sheet.
  4. Bake for 20-25 mins until tender & golden.


  1. Sub rosemary for basil & oregano.
  2. Sub sweet potatoes for regular potatoes. Season with crushed red pepper flakes, salt & a pinch of nutmeg.

Spaghetti Carbonara

From Judson’s Parent’s friends at Spangdahlem AFB


  • 1 box spaghetti
  • ½ lb. sliced bacon
  • 1 small onion
  • 2 eggs
  • ¾ c. parmesan cheese
  • parsley


  1. Cook bacon until brown, but not crisp. Drain off all but 3 tablespoons of fat. Saute finely chopped onion. Mix with finely grated cheese and 2 eggs.
  2. Cook spaghetti & drain. Return to pot and add bacon & mixture over. Toss QUICKLY.
  3. Serve topped with parsley.

Fresh Mint Chutney

Perfect sauce for lamb or beef… makes about 8 tablespoons… best if made right before serving.


  • 2 teaspoons sugar
  • 1/2 teaspoon kosher salt
  • 1 tablespoon coarsely chopped fresh ginger
  • 1 small serrano or jalapeño pepper, coarsely chopped
  • 1 clove garlic, crushed and peeled
  • 2 cups lightly packed fresh mint leaves
  • 2 tablespoons rice-wine vinegar
  • 1 teaspoon canola oil


  1. Place sugar and salt in a food processor. With the motor running, drop ginger, peppers and garlic through the feed tube; process until very finely chopped. Add mint and pulse until finely chopped. Add vinegar and oil and pulse to mix. Transfer to a small serving bowl. Serve immediately.


Per serving: 41 calories; 1 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 6 g carbohydrates; 1 g protein; 1 g fiber; 389 mg sodium; 14 mg potassium.

Nutrition Bonus: Vitamin C (50% daily value).

Exchanges: 1 vegetable

See this recipe at