Savory Chicken Soup

Who doesn't think of soup when it's 3 degrees outside?

In my world, traditional chicken soup means carrots, celery, noodles, and of course, chicken. But I didn't want Grandma's chicken soup. (Love ya, Grandma.. ;) I wanted something unique, pasta-free, and pleasantly piquant.

I stumbled upon this recipe and liked it, but it called for fresh ginger root, a touch of turmeric, and bean thread noodles. I had none of these in my kitchen, it was 3 degrees outside, and I wasn't leaving my house, so a little bit of improvisation was now on the menu.

I also noticed that the recipe failed to mention zucchini - clearly an oversight - zucchini goes in everything....duh-uh!

So, as my onions and garlic were bathing, blending, and softening, I peeked into my rack of tantalizing spices and chose some personal favorites.....garam masala, smoked paprika, and powdered ginger. I didn't measure anything....I just sprinkled each flavor until I stopped. How's that for precise?!

I added the zucchini and all the other good stuff and then mixed it in with the chicken and broth and let everyone get to know each other.

When I returned an hour later, I poured myself a bowl, dropped a little cloud of Greek yogurt on top, and indulged in the goodness.

Side Note: When I eat my minestrone soup that has a little kick to it, I like to add a dollop of sour cream or Greek yogurt. It gently diffuses some of the heat and adds another dimension of flavor.

When I had it for lunch the next day, the flavor was much more complex and the heat index had risen a twinkle or two. Even though I feel that I have already achieved perfection with this little medley, next time I'll probably sprinkle even more of the garam, paprika, and ginger and BAM...kick it up a notch!

Savory Chicken Soup

1/2 Medium Onion, chopped
2 Cloves of Garlic, crushed
1-2 Tablespoons Olive Oil
Sprinkle or two of Ginger Powder
Sprinkle or two of Garam Masala
Sprinkle or two of Smoked Paprika
10-12 Twists of the Black Pepper grinder
One Tablespoon of Soy Sauce
One Quart of Chicken Broth
8-10 Ounces of Cooked Chicken Pieces
One Medium Zucchini, petitely chopped

Drizzle some olive oil in a hot skillet. Add the onion and garlic and saute' until softened. Add chopped zucchini, soy sauce, ginger, garam masala, paprika, and black pepper. Saute' a few minutes more. In a separate pan pour in chicken broth and chicken. Add skillet ingredients to the broth and chicken and let simmer on stove for at least an hour.

As with most soups, this tastes best on the second day.

Orange Chicken on the Fly

You have in your kitchen:

2 chicken breasts
a cup of orzo
a handful of toasted pecans
a beautiful zucchini from the garden
fresh cilantro
a tangy lemon
freshly shredded asiago
orange juice
chili powder

WHAT DO YOU DO?!

You create a fabulous chicken recipe on the fly, that's what you do!


Orange Chicken on the Fly

In a wok or skillet, heat coconut oil, roughly 2 tablespoons of orange juice concentrate, and a healthy tablespoon of chili powder, and then add cut-up chicken breasts.

Meanwhile, on the other burner boil enough water for a cup of orzo, then drop the orzo in to cook.

When the chicken has had a chance to start cooking, add the zucchini. You don't want the zucchini to get mushy - you want it to hold it's shape. Salt and pepper to taste.

When the orzo is al dente, transfer it to a medium-sized bowl, add a little more coconut oil, a splash or four of lemon juice, and a generous amount of chopped cilantro.

Pile the orzo onto a serving plate, followed by the chicken/zucchini combo. Decorate with toasted pecans and shredded asiago.

I think this is the prettiest way to display this fabulousness on the fly, but you could toss it all together if you like.

Serve immediately!
( Seriously! Immediately. :)

IF you do not eat this in one sitting, the next day you can add a touch of greek yogurt or sour cream and eat it cold or heated through.

Chicken Piccata Al Limone

I don't loooooove chicken, but if I'm looking over a menu and I spy an entree' that describes tender chicken breasts bathed in lemon and decorated with capers, it's hard for me to think of ordering anything BUT the "lemonized" chicken.

Turns out, making this wonderful dish at home is simple, quick, and just as tasty. The lemon does not overwhelm the bird, it just gives the chicken a subtle touch of fabulous zing...and who doesn't like a little zing?

Chicken Piccata Al Limone

4 Chicken Breasts
Plain, (all-purpose) Flour, seasoned with salt and pepper
One Tablespoon Olive Oil
2 Tablespoons Butter
1/3 Cup Dry White Wine
One Cup Chicken Stock
3 Tablespoons Lemon Juice
2 Tablespoons Capers, rinsed
One Tablespoon Finely Chopped Parsley

Place the chicken between two sheets of plastic wrap and pound with a meat mallet until an even thickness. Lightly dust each side with flour.

Heat the olive oil and butter in a large frying pan. Fry the chicken over moderately high heat for about 2 minutes on each side, or until golden. Season and transfer to a warm plate.

Add the wine to the pan, increase the heat to high and boil until there are just 3-4 tablespoons of liquid left. Pour in the stock and boil for 4-5 minutes, or until it has reduced and slightly thickened. Add the lemon juice and capers and cook, stirring, for one minute. Taste for seasoning, then return the chicken to the pan and heat through for 30 seconds. Sprinkle with parsley and serve at once. Garnish with additional capers.

Enjoy!


This chicken was so beautiful I couldn't decide which picture to use....the one in the skillet or the one on the plate, so I'm giving you BOTH!

Hot Chicken Casserole

Ok peeps, here's the dealio...it just doesn't get any easier than this!

A perfect dish to make ahead of time if you need to come home and just throw dinner right in the oven, the perfect potluck dish, or a nice meal to take to that friend who just had a baby...this one fits the bill for sure! It makes enough for a small army, so we normally bake one 8"x8" pan, and freeze one 8"x8" pan for later. Or, if you have a large group to feed, just pour it all right into a 9"x13" pan and bake it!

One of our favorite ways to eat it, especially in leftover fashion, is to put a big scoop on top of a piece of whole grain toast, sprinkle with a little bit of cheese, and bake it just long enough to get the cheese melted and a little brown...it is soooo good!!


Hot Chicken Casserole

3 Cups Cooked Chicken
2 Cups Chopped Celery

1/2 Cup Mayonnaise (Miracle Whip not accepted)
One Can Cream of Chicken Soup
One Can Mushrooms, drained
One Can Water Chestnuts, drained
1/2 Cup Cashews (optional)
2 Tbsp. Chopped Onion
One Tablespoon Lemon Juice
One Teaspoon Salt
One Cup Shredded Cheddar Cheese
One Can French Fried Onion Rings (opt)

Mix all the ingredients together in a large bowl. Pour into 9”x13” pan. Top with cheddar cheese and onion rings. Bake at 350 degrees for one hour. Seriously folks, you CAN'T mess this up!!

Red Chicken Curry

Do you like your chicken hot? Your bird a little spicy? Your poultry full of fire? Us too!
This recipe is quick and easy and sure to warm your tummy on a cold winter day. The curry paste, ginger, garlic and crushed red pepper make this a piquant chicken dish, but don't worry, there will be no eye-watering while eating - we don't believe in that sort of nonsense. No, this dish has the perfect amount of warmth and flavor.

And to make this dish super special and unique we're cooking the chicken IN coconut milk. Why? Because it's super healthy for you and it's something different, that's why. Dessicated coconut, coconut oil and Coconut Milk are all truly good for you, so be not afraid.....use them!


Red Chicken Curry

1-1/2 Cups Coconut Milk
2 Tablespoons Olive Oil
2 Garlic Cloves, peeled and finely chopped
2 Tablespoons Thai Red Curry Paste
1/2 Teaspoon Ginger
2 Tablespoons Sugar
12 Ounces Boneless, Skinless Chicken Breast, sliced or cut into 2-inch pieces
Crushed Red Pepper for garnish AND for heat
Green Onion, cut for garnish

Heat a wok or large skillet and add the oil. When the oil is hot, swirl the oil around the wok until it is slightly coated, then add the garlic and stir-fry for 10-20 seconds, or until the garlic begins to brown. Add the curry paste and ginger and stir-fry for a few more seconds, then pour in coconut milk.

Cook the coconut milk mixture for 5 minutes, or until the milk has curdled and thickened. Stir in the sugar. Add the cut chicken and cook 5-6 minutes, or until the chicken has cooked sufficiently.

If the sauce is thinner than you would like, scoop out 1/3 cup of the sauce and stir in one tablespoon cornstarch - mix well. Add back to the wok/skillet and continue stirring until sauce thickens.

Feel free to serve over rice or pasta, but I personally like to serve it over the Butternut Squash Polenta. Sprinkle a small amount of crushed red pepper on top for fire!

Lemon Cream Chicken

It was April 5th, 2003 when we both took our first heavenly bite of this lemony chicken. We remember the night very clearly because most of our dinners together are filled with much conversation and laughter, but that night, the table was so quiet you could almost hear a pin drop - that is, if it wasn't for the "mmmm's" and "ahhhhh's" that echoed throughout the room. Even Barry was a very happy man. We all looked at each other that evening with dopey pride, because we knew we had just stumbled upon something truly great. This recipe is one of the six dinners we always serve while vacationing at the ocean with friends, which says a lot!

~~~~~~~~

If you want a night to remember, all you need is chicken!

Bok, Bok!


Lemon Cream Chicken

1/2 Cup + One Tablespoon Flour, divided
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
6 Boneless, Skinless Chicken Breast Halves
1/4 Cup Butter
One Cup Chicken Broth
1/2 Pound Sliced Mushrooms
3 Tablespoons Lemon Juice
One Cup Whipping Cream

Take a large sized ziploc bag and put 1/2 cup flour, salt, pepper, and chicken inside. Shake it baby, shake it baby, shake it like that!! (name that song!) Now take out your largest skillet, put the butter inside, and heat it up. When the butter is melted, but not browned, place the chicken in the skillet and cook it for about 8-9 minutes on each side, until the juices run clear. Does your kitchen smell good yet?? It should!

Remove those luscious chicken breasts from the pan and keep them warm in a covered dish. Don't scrape the pan clean!! We need all of that yumminess that's stuck all over the inside of it. That's where the flavor is! Now add your chicken broth to the pan and bring to a boil over medium heat. Give it a stir, just for fun, and then let it simmer for about 10 minutes.

Here comes the best part! Stir in 3/4 cup of the cream, lemon juice, and mushrooms. Mmmmmm!!! Cook this creamy goodness for about 5 minutes over medium-low heat. While that's cooking, combine the remaining 1 tbsp of flour and 1/4 cream in a small bowl and mix it until it's smooth. Now, stir this into the skillet. Yes, we DID just use a whole cup of cream...schedule an extra workout this week and get over it!! It'll all be worth it in the end, we promise!

Bring this mixture to a boil, stirring for 2 minutes until it gets thick. We know you can't resist tasting it... go ahead...we give you permission!! Isn't it gooood?? Now finish it off by returning the chicken to the pan and heating it through.

Move the chickens and the sauce they bathe in, into a fancy serving dish because these lemoned chickens deserve ONLY the best!

Voila!

Chicken....and a night to remember!

~~~~~

OH! And we LOVE to drench each and every bite in the lemony sauce....it really helps the calorie count go up by leaps and bounds! :)

Chicken Salad with Spiced Pecans

We all know how to make chicken salad, don't we? Of course, there are many variations when it comes to recipes so the possibilities are endless. With that said, we have never put Granny Smith apples in our chicken salad before. Mandarin oranges, grapes, celery, and pineapple have all been paired up with our chicken and mayo, but never the apple.

This dish is simple, wonderfully flavored and the spiced pecans are a stunning compliment to this salad. You must spice up your pecans to get the full effect of this delight!


Chicken Salad With Spiced Pecans

4 Cooked Chicken Breast Halves, cut into 1/2-inch pieces
One Granny Smith Apple, chopped
One Cup Chopped Red or Green Seedless Grapes
1/4 Cup Chopped Fresh Flat-leaf Parsley
One Cup Mayonnaise
2 Tablespoons Dijon Mustard
Sea Salt and Ground Black Pepper to taste

One Cup Spicy Pecans

Stir the mayo and mustard in a medium sized bowl. Add the chicken, apple, grapes, and parsley. Salt and Pepper to taste.

Serve on bed of lettuce and top with a handful of spiced pecans.


Spiced Pecans

3 Cups Pecan Halves
3 Tablespoons Vanilla Extract
One Tablespoon Olive Oil
2 Tablespoons Dried Rosemary
One Teaspoon Ground Cinnamon
One Teaspoon Sea Salt
1/2 Teaspoon Freshly Ground Black Pepper
1/4 Teaspoon Cayenne Pepper

Combine pecans, vanilla, and olive oil in a medium bowl and toss to mix. Mix all the dry ingredients together and pour over pecans - stir to coat. Spread pecans in a single layer on a baking sheet and bake at 350 for 15 minutes, stirring regularly. Remove from oven and allow to cool completely. If you're storing your newly spiced pecans for another day, be certain the pecans are completely dry before storing in a resealable bag or container so they don't get soft.

Try to eat just one! We dare ya!

Coming Soon.... The Results of Our Fabulous Tomato Tasting Party

Grilled Chicken and Creamy Corn

Sometimes, you just need a meal that comes together quickly and doesn't use a lot of fancy ingredients, wouldn't you agree? Well, we came across this one in BHG recently, and it sure fits the bill! Completely unassuming, it uses only the most basic of summer ingredients, and goes from the fridge to the table in a just a little over 20 minutes! And best yet, the entire crowd loved it! Try it tonight!

Grilled Chicken and Creamy Corn

2 tbsp. olive oil
1 tsp. smoked paprika
3 ears fresh sweet corn
4 boneless skinless chicken breast halves
1/3 c. sour cream
milk
1/4 c. shredded fresh basil
Salt & Pepper

In a small bowl, combine oil and paprika. Brush the corn and chicken with the oil mixture, then lightly sprinkle with salt and pepper. Grill directly over medium coals for 12-15 minutes or until the chicken is no longer pink (170*), turning only once.

Carefully cut the kernels from the cob by firmly holding the corn at the top and slicing downward with a sharp knife. Transfer to a bowl and stir in the sour cream. Season with additional salt and pepper. Stir in milk to the desired creaminess. (Note: I didn't use any milk, because I didn't think it really needed it...but use your best judgement!) Slice the chicken breasts and serve with a big spoonful of the creamy corn. Sprinkle with shredded basil.

*We highly suggest using fresh basil here, as the taste is undeniably summery!!!*

Chicken Enchilada Casserole...OLE!

Do you ever have those days when you come home and want something hearty, but quick to throw together? We have them all the time, and this is one of our favorite go-to meals when that happens. Now if you're like us, you keep some cooked diced chicken in your freezer for just such an occasion. Simply pull that out, and let's get started!

Chicken Enchilada Casserole

8 corn or flour tortillas
2 c. cubed or shredded chicken, cooked
1 c. shredded monterey jack or cheddar
2 tbsp. chopped green chilies
1 bunch green onions, chopped
(1) 20 oz. can mild enchilada sauce
(1) 8 oz container nonfat, plain yogurt

Begin by preheating your oven to 350. Coat an 8x8 or 9x9 square pan with cooking spray, or if you're a rebel, like we are, you can use a round casserole dish. Cover the bottom of the dish with 4 tortillas. Sprinkle half the chicken, half the cheese, and half of the green onions on the tortillas. In a medium bowl, mix together the yogurt and enchilada sauce until smooth. Pour half of the mixture over the casserole.

Layer remaining tortillas, chicken, and chilies. Sprinkle with half the remaining cheese. Pour the rest of the sauce over the dish. Sprinkle with the rest of the cheese and remaining green onions. Bake uncovered for 30 minutes.

See, didn't we tell you it would be easy?? Easy-peasy lemon-squeezy!!!

**A word about the enchilada sauce...we always use Old El Paso or Ortega enchilada sauce, but for some reason the last time I made this, I used the store brand. Let it suffice to say that I would not recommend that. Barry wouldn't eat any of the leftovers, which NEVER happens. So, choose your enchilada sauce carefully, peeps!!

Chicken and Bowties

Do you love pasta? We do. And I'll tell you something else...we never get tired of it. NEVER. There are so many awesome pasta-bilities out there, how can we?? Pasta with meat sauce, marinara sauce, pesto, chicken, beef, sausage, veggies, olive oil, garlic, cream sauce, shrimp...penne, bowties, spaghetti, thin spaghetti, angel hair, fettucini, shells, elbows, orzo, rigatoni...you name it, we like it! Pasta goes well with anything, you can throw it together in a matter of minutes, and it's just plain GOOD.

This particular dish has become one of our favorites over the years, because it has chicken, sun-dried tomatoes (YUM!), and cream. You just can't go wrong with those three ingredients. But it even has a teensy-tiny little kick to it, compliments of a bit of crushed red pepper thrown in. We do hope you'll try it, as everyone who does wants the recipe!


Chicken & Bowtie Pasta

8 oz. bowtie pasta
2 cloves garlic, minced
2 tbsp. EVOO
1 lb. skinless, boneless chicken breasts, cut into bite-sized strips
1 tsp. dried basil, crushed
1/8 tsp. crushed red pepper
3/4 c. chicken broth
1/2 c. oil-packed sun-dried tomatoes, cut into thin strips
1/4 c. dry white wine (optional)
1/2 c. whipping cream
1/4 c. grated parmesan + additional for garnish

Cook the pasta and drain. In a large skillet, cook the garlic in hot oil over med-high heat for 30 seconds or so. Now be careful and don't let the garlic brown, or it will become bitter! Add chicken, basil, and crushed red pepper. Cook and stir for 4 minutes, or until browned. Add the broth, sun-dried tomatoes, and wine. Bring to a boil, reduce heat, and simmer uncovered for about 10 minutes or until the chicken is tender, but not pink. Now, slowly stir in the whipping cream and 1/4 c. parmesan cheese. Simmer for about 2 minutes, then stir the pasta into the chicken mixture and heat through. Sprinkle additional parmesan on top and serve immediately. Be prepared to serve seconds!!

Coming Soon... A dish to help you use up all of those Easter Eggs!

Oven Fried Chicken

Now I don't know about you, but around here, we love chicken. It's one of the things I can always count on the kiddos to eat, and as you parents out there know, that is not to be taken lightly! This recipe is one of our favorites because it can be thrown together quite quickly and it makes the house smell amazing!!! I will often take advantage of sales and pick up family-size packages of drumsticks, because they are my kiddos' favorites. I use a few of them for dinner, and then freeze the rest in smaller portions. That way I can pull them out for a quick recipe such as this one. I've even been known to make a pan of oven-fried chicken with all drumsticks...it's fun, and I swear the kids eat more when I do!

Oven Fried Chicken

3/4 c. butter
3 garlic cloves, minced
2 c. breadcrumbs
2/3 c. fresh grated parmesan cheese
2 tsp. kosher salt
1/4 tsp. ground pepper
3 1/2 lb. chicken, cut into 1o pieces

Preheat your oven to 350. Melt butter with garlic in saucepan. Mmmmm...doesn't that smell good? Once the butter is all melted, transfer it to a large bowl and let cool. In another large bowl, mix breadcrumbs, cheese, salt & pepper. Dip each chicken piece into the melted garlic butter, then transfer to breadcrumb mixture and turn to coat on all sides. Don't be stingy with the breading! Now, arrange the chicken pieces in one flat layer on a large cookie sheet. Drizzle any remaining butter over the chicken and bake until lightly browned and just cooked through, about 50-60 minutes. I promise you'll have a line forming at your kitchen door...the smell is amazing!

Coming Soon.... Chicken with Bowties!

Lemon Chicken Scallopini

Yeah, yeah, I know it sounds all fancy...but I promise you this dish is very easy and VERY delicious! The first time we made this dish, Sheri and I were looking for something new. We proclaimed that for the entire summer, we would not repeat one SINGLE recipe...everything had to be something new. I flipped through recipes I had cut out of papers and magazines, and this one fit the bill...meaning it was something new AND I already had everything I needed right in the fridge!
We put the recipe together and when we sat down to eat, all of us were moaning with pleasure with every single bite! The chicken is so tender, and it has just the right amount of lemon. Even more importantly, it goes together quite quickly...and it's great with the Rockin' Orzo!! Or if you want to have a lemon "theme", you could pair it with the Frozen Lemon Puff as well...there are no rules here!!

Lemon Chicken Scallopini

4 boneless skinless breast halves
1 c. flour
2 1/2 tsp. salt
1 tsp freshly ground pepper
3 eggs, lightly beaten
1 1/2 c. dry bread crumbs or panko
2 lemons
1/2 c. grated parmesan
1/2 c. pine nuts, coarsely chopped
2 tbsp. chopped fresh basil
approx. 2 tbsp butter
approx. 2 tbsp. EVOO (extra virgin olive oil)

Using a meat mallet or rolling pin, pound the chicken breasts between 2 pieces of waxed paper or plastic wrap until they are about 1/4" thick. Don't skip this step, or your chicken will not be melt-in-your-mouth tender! Now, take out a good-sized plate and combine flour, 1 tsp. salt, and pepper on it. Crack your eggs into a little bowl, give them a quick little mix, and pour them on another plate. On a third plate, combine the bread crumbs, zest from 1 lemon (about 1 tsp.), 1 tsp. salt, parmesan, pine nuts, and basil. Now, go back and sprinkle the chicken with the remaining 1/2 tsp. salt. Here comes the fun and messy part!! Coat both sides of chicken in flour first, then eggs (allowing excess to drip off), then bread crumbs, pressing mixture in slightly. Now, you may be wondering why the four first, and THEN the eggs, right? This is the important part...the eggs go on top of the flour to help seal the juices in! And believe me, it does!

Let's continue! In a large skillet, over medium heat, add 1 tbsp butter and 1 tbsp EVOO. When your pan is hot, add 1-2 chicken breasts and cook 2-3 minutes on each side until golden and cooked through. At this point, the kitchen really starts to smell gooooood! Remove the chicken to a covered dish to keep it warm. Don't be afraid to add more butter and EVOO to your skillet with each batch. We want the chicken to be nice and buttery and crispy around the edges! Cut the remaining unpeeled lemon into large wedges. Squeeze 2 wedges over the chicken before serving and place the remaining wedges on the platter with chicken to make it look pretty. And yes, I know I used slices instead of wedges in the above picture, but sometimes I bend the rules like that...it's just how I roll!! LOL!

*We tried this same technique with fish too, and it was just as good! Go crazy...bend the rules!!*


Coming Soon... Warm Molasses Cookies, Oh My!

Chicken and Sour Cream Enchiladas

16 oz. sour cream
2 c. cooked chicken, chopped
8 oz. shredded co-jack or mexican blend cheese
1 c. salsa
2 tbsp. chopped cilantro
1 tsp. ground cumin
(10) 6" flour,whole wheat, or low carb tortillas
1 c. shredded lettuce
1 c. chopped tomatoes

This is a family pleasing recipe that can be thrown together very quickly, as long as you do a little prep ahead of time. We first made these enchiladas while trying to find a way to use up all that yummy leftover turkey from Thanksgiving. They were so good that we knew it wouldn't be that much of a stretch to use chicken in place of the turkey for an everyday type of meal...and boy, were we right! Try them tonight and have yourself a little fiesta!

We're sorry, did someone say MARGARITAS???? Please send directions, we'll be right over!!!

The most important part of making this meal quick is to cook the chicken either earlier in the day, or even a day or two ahead of time. We either bake it or grill it with a little cumin sprinkled on top, and then dice it up and store it in the fridge until it's time to put the enchiladas together. We would even venture to say that you could bake it, dice it, and freeze it to pull out whenever you want to use it...you be the judge! And besides, we're all about freezing things when you can to make life a little easier. And don't forget that lovely, green, fresh cilantro!!! Cilantro is wonderful...don't be afraid to use it, even if it's not your favorite. It's very mild in this recipe...we promise...and it gives it just the right amount of sass!

Ok, so now that you've already got your chicken cooked and diced, let's start by mixing 1 cup of sour cream, the tasty chicken, 1 cup of the cheese, 1/4 cup of salsa (pick whatever level of heat you like), the cilantro and cumin in a big pretty bowl. Doesn't it look yummy already? Go ahead and stick your finger in there for a taste...you won't regret it!

Now, spoon about 1/4 cup of the chicken mixture onto each tortilla. We really like the whole wheat or low carb tortillas...they get a little crispy around the edges, which is always a plus in our book! Roll each tortilla up and place them in a 9x13 baking dish. Top with the remaining 3/4 cup of salsa (or more, depending on your taste!) and cover with foil.

Bake at 350* for about 30 minutes. Sprinkle with the remaining 1 cup of cheese and continue baking until the cheese is melted. Now, make it pretty by topping with chopped lettuce and tomato and serve with a nice sized dollop of sour cream and a bit of salsa on the side. Don't fear the sour cream, people...it's the stuff dreams are made of!

Coming Soon... Muffins With Fiber AND Fabulous Flavor! They DO Exist!