Here are two recipes selected from the Firehouse Chef web site and the IAFF Menu Planner that will make you say ‘mmmm good.’

IAFF Menu Planner

HERBED CHICKEN PICCATA

INGREDIENTS

  • 2 tbsp.   dry plain breadcrumbs
  • 1 tsp.     dried basil
  • 1 tsp.     grated lemon rind
  • 1/8 tsp.  freshly ground pepper
  • 2           garlic cloves, minced finely
  • 1 lb.       thin-sliced chicken breasts

nonfat cooking spray

  • 1 tsp.   low-fat margarine
  • 8         thin lemon slices
  • 1/4 c.   low-sodium, fat-free chicken broth
  • 2 tbsp. freshly chopped parsley
  • 2 tbsp. fresh lemon juice

RECIPE

    • Combine first five ingredients in shallow dish. Set aside.
    • Lightly coat each side of chicken with cooking spray.
    • Dredge in crumb mixture.
    • Place margarine in skillet coated with cooking spray over medium-high heat.
    • Cook chicken 4 minutes on each side or until golden and cooked through (try not to overcook).
    • Remove chicken and set aside.
    • Add lemon slices to skillet and sauté for 30 seconds. Add remaining ingredients to heat up, drizzle over chicken, and serve

From the Firehouse Chef

Peanut Butter Cup Dessert

•    2 sticks of margarine (1 cup)
•    2 2/3 cups powdered sugar
•    1 cup creamy peanut butter
•    1 package grahm crackers
•    1 12oz package of chocolate chips
•    Crush grahm crackers mix with powdered sugar.
•    Melt margarine and peanut butter in microwave approx 1 1/2 minutes on high.
•    Mix that with grahm crackers and powdered sugar and press into a 9 x 13 cake pan.
•    Melt chocolate chips and spread on top.
•    Cut into 20 squares.

Tastes just like peanut butter cups

Recipe by Firefighter: Lance Seastrand – Calamus Volunteer Fire Dept. Calamus, IA