4-1/2 cups cut-up fresh fruit (peaches, apples, bananas, mixed fruit can, etc.)
1 tablespoon fresh lemon juice
Directions
Whisk together the yogurt, honey and vanilla extract. Set aside.
Combine all the fruit in a serving bowl. Toss with lemon juice and gently mix.
Serve fruit individually in bowls/plates and dollop with a spoonful (or two!) of yogurt. Or, if you don’t anticipate leftovers, toss the fruit and yogurt together for a creamy mishmash of fruit salad.
Baked garlic parmesan chicken
Ingredients
2 tablespoons olive oil
1 clove garlic, minced
1 cup dry bread crumbs
2/3 cup grated Parmesan cheese
1 teaspoon dried herbs (basil, oregano,
or parsley)
1 teaspoon ground black pepper
6 skinless, boneless chicken breast halves
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a bowl, blend the olive oil and garlic.
In a separate bowl, mix the bread crumbs, Parmesan cheese, herbs and pepper.
Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.
Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
