Had a wonderful dinner with the Varriuers last night and had to share my recipe.

4 chicken cutlets
4 tsp olive oil
8 oz fresh mushrooms
2 tsp minced garlic
1/4 cup dry white wine
1/2 cup chicken broth
1/2 tsp lemon juice
2 tbsp capers with juice

Season chicken with salt and pepper on both sides; add 2 tbsp olive oil in large saute pan over medium heat.  And chicken after briefly warming oil and cook until nicely browned, about two minutes per side.  Remove chicken to a plate and cover.

In the same pan, ad remaining olive oil and add mushrooms and garlic  Saute and stir frequently for about 5-6 minutes.  Add liquids then heat to bubbling.  At this point, if you want you can add lemon slices along with the juice. Add capers and continue to cook until sauce becomes a glaze, about 2 min.  Add chicken to the sauce and heat.

You can serve on a bed of fresh cooked spinach or topped with fresh arugula.

We had ours with Doug's newest recipe of Green bean casserole.  Which wonderful.

Enjoy! 

found a great recipe for people who love cheese like I do!!! Mozzarella cheese balls. 

Take mozzarella cheese sticks from grocery that are indivdually wrapped and cut in to chucks and soak in half and half.  then grind original flavored pork rinds in blender so they are like bread crumbs. Soak in half and half then roll in pork rinds until covered.  Heat oven at 425 degrees on cookie sheet(I put mine on parchament paper)for 8-10 minutes and serve with marinara.  Taste just like mozzarella sticks.  If you want, you can use the whole stick instead of cutting in chucks. I thought it was easier as a finger food as a ball. They were awesome.  hope you all enjoy

made this cupcakes in mini loavesand baked a little longer, but have to agree they were a little wet and fell in the middle. But were still quite tasty!!

This recipe sounds yummy.....can you help convert this? Thanks Umpa

Impossible Pumpkin Pie Cupcakes
DON'T LOSE THIS! "Share" or Tag yourself so it is on your
timeline for when you want to make it.

1 15 oz can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup evaporated milk
2/3 cup all purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda

Preheat oven to 350 degrees. Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes.

Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve. Makes 12 cupcakes.

 Thanks I will try that!!! Sounds even better that way!!   

Congratulations my friends!!! Thanks for sharing! Dig Doug is truly a blessing.
It is a wonderful feeling to be a grandparent...even if it to a pine cone!!! LOL

love to you both

  And just to keep you posted, we have both lost even more wieght!! I am down to a size 2/3 and hubby is down to 30 inch waist!!  Umpa I fit back into those jeans I told you about today and I am over the moon!! Thanks so much to you both!! FTS you ROCK!!!