Tuesday was full of chicken questions. Deeishealthy commented on chicken tenders and how she didn't know they were an actual piece of the chicken. She thought they were just a deep fried creation of fast food restaurants.

Then Munkstir had us all rolling on the floor in laughter with her chicken boobie quandary. "Is half a chicken boob, half of a half?"

Well get out your pencils, you're gonna want to take notes -there will be a test. M.O.M has the 411 on the humble chicken breast -with pictures! (and a visual tutorial on chicken tenders to boot).

Lesson 1: behold a whole

This recipe is easy-peasy (hehe, I couldn't help it). You will love it at lunch, with snacks, at dinner, and heck if you eat eggs have it with them too.

The taste is fresh, the sundried tomatoes and garlic give it a kick, so a little goes a long way. If you've been looking for a new way to get iron -this is it.

Ingredients

• Sundried tomatoes (not in oil), 2 ounces (59 mL)
• Frozen peas (thawed), 16 ounces (454 grams)
• Garlic, 1 clove
• Extra virgin olive oil, 1 TB (15 mL)

Preparation

Rehydrate the sundried tomatoes in hot water, for about 20 minutes.

Do any of you visit ethnic markets in your town? They are fascinating and full of aromas and ingredients that might be new to you.

I haven’t visited an Indian market in our town yet –not sure where one is actually. But we do make trips to the Japanese and Chinese markets and there are Mexican markets everywhere. We get a kick out of visiting these places and always come away with some new “thing” to try. Sometimes it’s food, other times it’s a kitchen gadget, and in the case of the Japanese market there is almost always a fashion

There are a gazillion uses for this tapenade. Yes, I said gazillion.

Here are a few suggestions:

On mom's final trip to the market Easter Sunday, she noticed the good looking blackberries (and they were priced right), so she grabbed a pack; she also picked up a cantaloupe and a lime. She told me that while at the market she didn't have anything in particular in mind for the fruit -they just looked good.

At home mom tasted the cantaloupe and it was perfection -great, it can be left alone.

The blackberries on the other hand... yowza! they were tart. Gotta come up with some way to mellow them out.

Honey will do the trick! A small amount (1

We went to one of our local farmers markets recently. There is so much to see and take in. The aisles are brimming with colors and fragrances from flowers, produce, and freshly prepared foods.

Does your town have a farmers market? There is a website called localharvest.org which allows you to enter your zip code and request information on everything from farmers markets to farms, CSA's, grocery/co-ops, plus more. The Local Harvest website says: "The best organic food is what's grown closest to you. Use our website to find farmers' markets, family farms, and other sources of sustainably grown

This is PrePak's go-to sweet treat for any and all office celebrations...the humble Angel Food cake; although this version is chocolate.

We made this cake last week knowing it would be welcome at any Easter celebration. And with nearly zero fat, zero cholesterol, low sodium, and low calories, it will be a hit wherever you take it. So enjoy a slice.

Ingredients

• Unsweetened cocoa powder, 1/4 cup + 1 TB (28 grams)
• Water, 1/4 cup (60 grams)
• Vanilla extract, 2 tsp (8 grams)
• Sugar, 1 3/4 cup (350 grams)
• Cake flour, 1 cup (100 grams) -sifted
• Salt, 1/4 tsp (1.25 mL)
• Egg whites, 16 (480 grams)
• Cream of

Ingredients

• Yellow peppers, 2 (288 grams) -cut
• Red peppers, 2 (310 grams) -cut
• Purple onions, 2 (484 grams) cut
• New potatoes, 10 small (332 grams) -sliced in half
• Garlic, 1 whole head (68

Have you ever had a Salad Nicoise? If not, get ready for a new favorite.

This is our version of the classic French meal, which is rich in fiber, protein, iron, plus vitamins A and C; this salad can certainly help out your day.

A few things to note: the hard boiled egg is certainly optional –if your body can’t afford the cholesterol, leave it out (the egg is included in the nutrition label). The balsamic vinaigrette is made with extra virgin olive oil, which some of you may have recently learned from Mr Ray’s post is considered a

M.O.M doesn't generally tout low-fat packaged foods. We tend to go for the real thing and simply eat less of it. But sometimes there is a low-fat product that actually has real flavor. Because for us taste, flavor, and enjoying food is what eating is all about.

These organic, dairy-free Creamy Fudge Bars are just the thing to get you through a sweet tooth attack. And at only 90 calories (and 45mg sodium) they can certainly be a once-in-a-while snack.

I ate this the other day and it was so good I just had to take a picture so I could share it with you.

Doesn't it look great? It tasted as good as it looks. Besides the flavors, I also enjoyed the process of preparing each cracker; I took my time and savored every bite.

•4 Ak-mak crackers

•Approximately 3/4 ounce of goat cheese

•4 thin slices of turkey (2 ounces)

•A few baby lettuce leaves

•Freshly ground black pepper

We're eager to get your take on this salad. Edamame is virtually tasteless so this recipe is full of flavor enhancers: chives, garlic, lemon, and scallions, plus fresh mozzarella for a nice texture change. One ingredient we chose to leave out however is salt. We did this as an experiment and I think if you are use to very little salt in dishes, you will be fine. Others may want to add a pinch. Also, the recipe calls for 1 clove of garlic, but when we made it the garlic overpowered everything, so we recommend starting with half a clove.

Yum, yum, yum. Here's another great one.

Ingredients

• Zucchini, 4 (570 grams)
• Lemon juice, 4 1/4ounces (120 grams)
• Scallions, 2 (24 grams)
• Thyme, fresh 1 tsp (5 mL)
• Pepper, freshly ground, 1/4 tsp (1.25 mL)
• Salt, 1 tsp (5 mL)
• Extra virgin olive oil, 1 TB (15 mL)

Preparation

Grate zucchini; chop scallions and thyme.

Mix all ingredients together, taste and adjust if needed.

Makes 8 servings

Sorry for the short post. I've got a bad cold and I'm heading to bed.

Salmon patties, roasted asparagus, and salad greens.

Ingredients

• Canned salmon, 1 can (418 grams)
• Green oinions, 2 chopped (14 grams)
• Egg, 1 (48 grams)
• Egg white, 1 (28 grams)
• Oatmeal, 1/2 cup (44 grams)
• Salt, 1/4 tsp (1.25 mL)
• Pepper, freshly ground, 1/8 tsp (.6 mL)

Preparation

Drain salmon and chop green onions.

Lightly beat egg and egg white together, add salt and pepper. Combine egg mixture with salmon, onions, and oatmeal.

Form into small patties (approximately 1 ounce in weight). Spray saute pan with non-stick spray, cook patties over medium heat. Cook until slightly golden and crispy.

Makes 15 patties.

Ingredients

We can't get enough of this super simple and very tasty treat.

On thinly sliced and toasted multi-grain seedy bread it's heaven. The bite of the goat cheese is still there, but the scallions believe it or not, mellow it out a bit.

At the grand opening party for our studio we served it and it was gobbled up by everyone -kids included! We have very sophisticated palettes in Encinitas.;)

Ingredients

• Goat cheese, 1 small packet 5 ounces (142 grams)
• Scallions, 2 (6 grams)
• Extra virgin olive oil, 1 tsp (5 mL)
• Salt, 1/4 tsp (1.25 mL)
• Pepper, freshly ground 1/8 tsp (.6mL)

Preparation

Chop scallions

Mix all