Recipe Swap!

Lysa TerKeurst is in a recipe slump and has created a recipe swap carnival. Hop on over to get some new ideas on what's for dinner.

I tend to gravitate toward collecting main dish recipes and often have a hard time coming up with side dishes that go with the entree, so I'm posting three recipes that will give you a great dinner menu. The main dish is a Weight Watchers' recipe, but, never fear, the low-fatness can be negated by the yummy dessert! The other two recipes are from Southern Living, which is the source for most of my recipes!

Herbed Lemon Chicken Breasts from Weight Watchers
2 Tbsp. lemon-pepper seasoning
1 Tbsp. all-purpose flour
12 oz. boneless, skinless chicken breasts
1 Tbsp. unsalted butter
1/2 medium fresh lemon (I really like lemon and will often use a whole one)
1 cup chicken broth
cooked brown rice

On a large plate combine lemon pepper with flour; pat chicken dry and roll in flour mixture. Heat butter in large skillet; add chicken and brown on both sides, about 3 minutes per side. Meanwhile, grate lemon zest; squeeze juice from lemon and mix zest and juice with chicken broth. Pour over chicken, cover and cook for 15 minutes. Remove lid and cook for a further 5 minutes or until juices run clear. Serve sauce over brown rice.


Honey-Glazed Carrots from Southern Living
1 (2-lb.) bag baby carrots
2 Tbsp. butter
1 Tbsp. brown sugar
2 Tbsp. honey
1 tsp. salt
1 Tbsp. chopped fresh mint (a lot of times I don't have this on hand and leave it out)
freshly ground pepper to taste

Bring carrots to boil in a 3-qt. saucepan over high heat; reduce heat to medium, and cook 15-20 minutes, or just until carrots are tender. Drain.

Melt butter in a large skillet over low heat; stir in sugar, honey, and salt. Add carrots, and cook, stirring constantly, 5 to 8 minutes, or until carrots are glazed. Sprinkle with mint and pepper to taste. Serves 6.


Caramel-Pecan Oatmeal Bars from Southern Living
I made these for a church bake sale and was asked three times for the recipe!

1 cup chopped pecans
1 (18.25 oz.) pkg. yellow cake mix
2 1/2 cups uncooked quick-cooking oats
3/4 cup butter, melted
1 (11.5 oz.) pkg. chocolate morsels
25 caramels
1 Tbsp. water

Place pecans in a single layer in a 13-x-9-inch pan. Bake at 350 degrees for 4-5 minutes or until toasted, stirring occasionally. Remove nuts from pan.

Line bottom and sides ofpan with aluminum foil, allowing 2-3 inches to extend over sides; lightly grease foil.

Stir together cake mix and oats in a large bowl. Stir in butter with a fork until mixture is crumbly and dry ingredients are moistened. Press half of oat mixture evenly onto bottom of prepared pan. Sprinkle chocolate morsels and toasted pecans evenly over oat mixture in pan. Sprinkle with remaining oat mixture. Bake at 375 degrees for 30 minutes.

Microwave caramels and 1 Tbsp. water in a microwave-safe bowl at High 1 minute or until caramels are melted. Drizzle evenly over warm bars in pan. Let cool on wire rack 1 hour or until completely cooled.

Lift baked bars from pan, using foil sides as handles. Place on cutting board, and cut into 24 bars.