Zucchini Bisque

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Recipe appears courtesy of Karen Levy.


  • 1 medium onion
  • 4 tablespoons butter
  • 1.5 pounds zucchini
  • 2.5 cups chicken stock
  • 0.5 teaspoon ground nutmeg
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • freshly ground black pepper, to taste
  • 0.5 cup light cream (optional)


  1. Chop onion and saute with butter in large saucepan. Saute until onions are limp, but not brown.
  2. Shred the zucchini in a food processor.
  3. Add the zucchini and chicken stock to the onions. Cover and simmer for 15 minutes.
  4. Using a hand blender, puree the mixture and add the seasonings.
  5. Add light cream if desired.
  6. Serve hot, cold, or room temperature.

Pan-Glazed Chicken with Basil

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Courtesy of Cooking Light’s 5-Ingredient 15-Minute Cookbook.


  • 4 4-oz. skinned, boned chicken breast halves
  • 1/2 tsp salt
  • 1/4 tsp freshly-ground pepper
  • 2 tsp olive oil
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp honey
  • 2 Tbsp chopped fresh basil


1.     Sprinkle both sides of chicken with salt and pepper.

2.     Heat oil in a large nonstick skillet over medium-high heat.

3.     Add chicken; cook five minutes or until lightly browned.

4.     Turn chicken; cook six minutes or until chicken is done.

5.     Stir in vinegar, honey, and basil; cook one additional minute.