Lemon and Poppyseed Muffins

I love how these don't have any oil so they aren't greasy. Unless you can find already ground almonds then grinding them can be a task. I felt like a pioneer on the Oregon trail...but it was well worth it since they tasted so good.
1-1/2 C. white rice flour
1-1/2 C. finely ground almonds
2 tsp baking powder
1/4 tsp salt
1 Tlbs poppy seeds
zest of 1 large lemon
2 C. peeled and finely grated zucchini
3 large eggs
1/2 C. low-fat buttermilk
3/4 C. sugar
2 tsp lemon extract
Preheat oven to 350*. line a 12-muffin tray with liners. Combine the dry ingredients (flour, almonds, baking powder, baking soda, salt, poppy seeds) and set aside. In a small bowl combine the lemon zest and zucchini. Beat the eggs and sugar with a mixer for 3 min. until pale and creamy. Add the zucchini, buttermilk, lemon zest, and lemon extract and beat again. Using a spatula, beat in the dry ingredients until they are all mixed in, working quickly. Spoon even amounts of batter into each muffin liner. Bake for 30 min. Yield: About 20 muffins. Calories: 155

Stovetop Dijon Chicken

Wow! This recipe really surprised me! It tastes so good. And it was fast and easy to make, took me about 40 min. from start to finish. So if you need a quick dinner recipe that will wow your guests then this is the one.
4 boneless skinless chicken breasts (about 1 lb)
1/4 cup Gold Medal® all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive or canola oil
1/2 cup roasted garlic-seasoned chicken broth (from 14-oz can)
1 jar (4.5 oz) Green Giant® sliced mushrooms, drained
1 1/2 tablespoons Dijon mustard

Chopped fresh thyme, if desired


1. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat or rolling pin until about 1/4 inch thick. In shallow pan, stir together flour, salt and pepper.

2. In 12-inch nonstick skillet, heat oil over medium-high heat. Coat both sides of chicken with flour mixture. Cook chicken in hot oil 6 to 8 minutes, turning once, until chicken is no longer pink in center. Remove chicken to serving plate; cover to keep warm.

3. Stir broth into skillet. Heat to boiling over medium-high heat. Stir in mushrooms and mustard. Cook 2 to 3 minutes, stirring frequently, until slightly thickened. Spoon sauce over chicken. Sprinkle with thyme.

Nutrition Information:
1 Serving: Calories 240 (Calories from Fat 100); Total Fat 11g (Saturated Fat 2g, Trans Fat0g); Cholesterol 70mg; Sodium 750mg; Total Carbohydrate 8g (Dietary Fiber 1g, Sugars0g); Protein 27g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron10% Exchanges: 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 3 1/2 Lean Meat Carbohydrate Choices: 1/2
*Percent Daily Values are based on a 2,000 calorie diet.