Today was such a rainy cool day and the aroma of chicken and squash baking seemed to make the day so much brighter!
For this chicken recipe use:

4 to 6 bonless, skinless, chicken breasts
16 oz. can whole cranberry sauce
6 oz. can frozen orange juice, thawed
1 tsp. salt
1/2 tsp. pepper
1 tbs. prepared mustard

Preheat oven to 350 degrees. Place chicken in a lightly greased 9x9 pan. Mix the remaining ingredients and pour over the chicken. Bake for 1 hour, covered. Increase heat to 500 degrees and bake 10 minutes longer, uncovered.


I love squash cooked in so many ways, and with this, I just baked it with butter and maple syrup. I miss having a garden but the farmer's market has so much to offer...and much less work! lol!

Dilled Egg Salad Platter

Try this delicious platter in place of a conventional egg salad sandwich. This is another recipe from my 'Flat Belly Diet Cookbook'. So far, what recipes I have tried, have been very good. I had some veggie dip for the tomatoes and also had some baby carrots for dipping. 6 large eggs, hard boiled and peeled (discard 3 yolks)
3 ribs celery, chopped
1/2 cup peeled and chopped hothouse cucumber
3 radishes, chopped
2 scallions, thinly sliced, or 1/2 cup chopped sweet white onion
1/4 cup canola mayonnaise
2 tbs. snipped fresh dill
1/2 tsp. grainy mustard
1/2 tsp. freshly ground black pepper
1/8 tsp. salt
Leaf lettuce for serving
2 large tomatoes, cut into wedges
8 Wasa crisp breads

Coarsely chop the eggs and egg whites and place in medium bowl. Add the celery, cucumber, radishes, scallions, mayonnaise, dill, mustard, pepper, and salt and mix well. Arrange the lettuce on a platter or plate. Mound the salad on top and surround with the tomato wedges. Serve with crisp breads. I think I would rather have a nice roll, etc. instead of the crisp bread but thought I would try them.
Enjoy!