Recipe of the Week

Savory Chicken Breasts


  • 2 Tbsp all-purpose flour
  • 1/2 tsp pepper
  • 4 skinless, boneless chicken breast halves (about 1 pound)
  • 2 Tbsp vegetable oil
  • 1 (11 ounce) can tomato soup
  • 1/2 cup water
  • ¼ Hot cooked noodles

Combine flour and pepper. Coat chicken lightly with flour mixture. In 10-inch skillet over medium-high heat, in hot oil, cook chicken 10 minutes or until browned on both sides. Remove; set aside. Spoon off fat. In same skillet, combine soup and water. Heat to boiling. Return chicken to skillet. Reduce heat to low. Cover; cook 5 minutes or until chicken is no longer pink, stirring occasionally. Arrange chicken over noodles. Stir sauce and spoon over chicken.

Diabetic Recipe

Seasoned Tuna Sandwiches


  • 2 (6 ounce) cans tuna in water, drained
  • 2 Tbsp olive oil
  • 2 tsp lemon juice
  • 1 tsp capers, drained
  • 1/8 tsp black pepper
  • 2 Tbsp fat-free mayonnaise dressing or salad dressing
  • 8 slices whole wheat bread
  • 4 lettuce leave (optional)
  • 4 tomato slices

In a small bowl combine tuna, oil, lemon juice, capers, and pepper. To assemble each sandwich, spread 1/2 Tbsp of the mayonnaise dressing on a slice of bread. Top with a lettuce leaf (if desired), tomato slice, and one-fourth of the tuna mixture. Top with a second slice of bread.