Gingered Coconut Chicken Breast

Ingredients:

1/3 cup Tofutti sour cream
3 Tblspns crushed pineapple with juice (splurge for the better kind)
1 tsp. ground ginger, divided
1/4 tsp. curry powder
3/4 cup flaked coconut
3 Tblspns crushed Ritz crackers
1/4 tsp. cayenne pepper
3 Tblspns honey
1 tsp. lemon juice

Procedure:

BLEND sour cream, pineapple, 1/4 tsp ginger, sprinkle of curry. Refrigerate.

PREHEAT oven to 400 degrees.

SPRAY baking sheet

PROCESS coconut, crackers, remaining ginger & curry, and cayenne.

BLEND honey and lemon to make sauce.

COAT chicken breasts in sauce then in crumb mix.

BAKE according to thickness...aproximately 20 minutes.

SERVE with sour cream sauce.

Modified from a grocery store cooking card

Vegetable Soup

Ingredients:

1 (32 oz.) can tomato vegetable juice (I use V-8 Essential Antioxidants)
1/4 cup finely chopped red onion
2 Tblspns olive oil
2 small white potatoes, diced
Leftover roast (I get a thick slice from the deli)
Salt and pepper to taste
1 teaspoon sugar
1 (10 oz.) package of frozen mixed vegetables

SAUTE onions in oil until they begin to caramelize

ADD potatoes and cook until tender

ADD tomato juice, frozen veggies, roast, sugar, salt & pepper

SIMMER for two hours (or so)

Adapted from "Homecooking with Barbara Smith" in the Lifeway magazine