...consider...

Chicken  with  Apricots

Ingredients 

1 1/4  cups dried orzo (8 oz.)
15 ounce can unpeeled apricot halves in light syrup
4 skinless, boneless chicken breast halves
1 1/2  teaspoons curry powder
2  tablespoons olive oil
6  green onions

Directions 

1. Cook orzo according to package; drain. Drain apricot halves, reserving 1/2 cup syrup.

2. Meanwhile, sprinkle chicken with salt, pepper and 1/2 teaspoon curry powder. Heat oil in large skillet over medium heat. Add chicken; cook for 8 minutes or until no longer pink (170 degrees F), turning once. Add apricots the last 2 minutes. Transfer to plates.

3. Cut green tops of 2 onions into diagonal slices; set aside; chop remaining onions. Add chopped onion and remaining curry powder to skillet; cook 1 minute. Stir in reserved syrup and orzo. Add to plates. Sprinkle onion tops.

...take  it  or leave  it...

The  choice  is  ours  to  make  with  no  regrets.

Corn Chowder with Sweet Peppers

 Ingredients

• 1 14-ounce can chicken broth
• 1 cup chopped onion
• 1/8 teaspoon pepper
• 1 12-ounce can evaporated skim milk
• 1/4 cup all-purpose flour
• 1 12-ounce can whole kernel corn with sweet peppers
• 1 tablespoon snipped fresh parsley (optional)

Directions

1. In a medium saucepan combine broth, onion, and pepper. Bring to boiling; reduce heat. Cover and simmer for 5 minutes or until onion is tender.
2. In a small bowl stir together milk and flour. Stir into broth mixture. Cook and stir until thickened and bubbly. Stir in corn. Heat through. If desired, sprinkle with parsley. Makes 6 side-dish servings. Cook time:25min.

Source:  Better Homes and Gardens 

 p/s      This low-calorie side dish is enriched with evaporated skim milk. It is flavoured with onion and corn with green peppers. The chicken broth and evaporated milk are thickened with flour to create a creamy thick sauce. This recipe creates a flavourful side dish that goes nicely with chicken or beef.

Two  tones  lemonade  mousse...

Ingredients

• 1/3 cup sugar
• 1 cup unflavoured jelly
• 1 cup water
• 2/3 cup frozen lemonade concentrate, thawed
• 4 drops red food colouring
• 1 cup whipping cream
• 1/2 cup fresh blueberries
• 3 thin lemon slices, halved, or pink grapefruit half slices (optional)
• Lemon peel curls (optional)

Directions

1. In a small saucepan combine jelly and sugar; add 2/3 cup of the water. Cook and stir over medium heat until dissolved. Remove from heat. Stir in remaining water and lemonade concentrate. Divide mixture in half, transferring each to a medium bowl. Stir red food colouring into one portion of the mixture. Cover and chill about 1-1/4 to 1-1/2 hours or until mixtures mound.
2. In a chilled bowl beat whipping cream with an electric mixer on medium speed until soft peaks form (tips curl); set aside.
3. Wash beaters. Beat plain lemonade mixture with electric mixer on medium speed about 30 seconds or until light and foamy. Beat pink mixture until light and foamy. Fold half the whipped cream into each lemonade mixture.
4. Carefully layer plain mixture and pink mixture into 6 small serving glasses or dessert dishes, dividing evenly. 
   
5. Cover and chill at least 2 hours before serving. Garnish with fresh berries, and if desired, citrus slices and lemon peel curls. Makes 6 servings

p./s... light and refreshing lemonade-flavored dessert. It is beautifully layered in serving glasses or bowls and should be chilled for at least two hours before eating. Garnish the top of the mousse with fresh berries and slices of citrus and lemon peel curls. This dessert goes perfect with a barbeque meal.Cover and chill at least 2 hours before serving. Garnish with fresh berries, and if desired, citrus slices and lemon peel curls. Makes 6 servings.

...through  our  own  lenses...

 ... if what you see by the eye doesn't please you, then close your eyes and see from the heart....because the heart can see beauty and love more than the eyes can ever wonder.