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Two options for chicken dinners and delicious desserts

I believe the last main meal recipe I gave to you was a one pan meal. Guess What? I have another one pan wonder that is quick and easy for a weeknight dinner.

Mango Salsa Chicken

6 boneless, skinless chicken thighs

1 cup long-grain white rice

1 1/2 cups water or chicken broth

1 16-ounce jar mango salsa

Preheat a large skillet over medium-high heat. Sprinkle the chicken thighs with salt and pepper on both sides. Add two Tablespoons oil to the pan and sear the chicken thighs until browned, 3 minutes on each side. Remove the chicken to a plate when done.

Add the rice, water or broth and 1 cup of the salsa. Stir and bring to a boil. Add the chicken back to the pan on top of the rice mixture. Reduce to simmer, cover and cook until the chicken and rice are cooked through about 20-25 minutes. Serve on top of the rice mixture and garnish with additional salsa.

Hint: This is a gluten-free recipe and a good one. You can also change what part of the chicken you’d like to use. Don’t feel that you are stuck within the recipe lines.

With summer upon us who doesn’t like a sweet and refreshing dessert that is also simple to put together. This is an oldie but goodie and sure to please.

Icebox Cake

1 quart heavy whipping cream

1 cup powdered sugar

1 9-ounce box thin chocolate wafer cookies

You will need a 9-inch springform pan. In a bowl of an electric mixer using a whisk attachment, whisk the heavy cream and powdered sugar until stiff. Crush one-third of the wafers by hand or with a rolling pin in a plastic bag until they are coarse crumbs. Set aside.

In the springform pan, layer in 1/3 of the cream mixture and smooth evenly with an off-set spatula. Then layer half of the remaining flat whole wafers close to each other, then another 1/3 of the cream mixture, then the remaining whole wafers and finally top with the rest of the whipped cream. Garnish the top of the cake with the crushed wafers.

Cover and refrigerate for at least 6 hours.

Hint: This can be a gluten-free dessert. Swap out the cookies for gluten-free cookies. You can use lemon cookies and put some lemon zest in the whipping cream. If you can’t find thin plain chocolate wafer cookies the Oreo thins will work just fine. Just remove some of the cream filling from the cookies. This is such a lite dessert you won’t feel guilty indulging in a piece.

-Pamela Rolley

This ginger chicken recipe is a quick and easy stir fry recipe that’s perfect for a busy night.

Ginger Chicken

Servings: 4

1 pound boneless skinless chicken breast cut into 1 inch pieces

1 tablespoon + 1 teaspoon vegetable oil

2 1/2 cups small broccoli florets

1 tablespoon minced fresh ginger

1 teaspoon minced garlic

1/4 cup oyster sauce

1/4 cup low sodium chicken broth can also use water

1 teaspoon granulated sugar

2 teaspoons toasted sesame oil

1 teaspoon soy sauce

2 teaspoons cornstarch

Salt and pepper to taste

Heat 1 teaspoon of oil in a large frying pan over medium heat. Add the broccoli and cook for approximately 3-4 minutes or until broccoli is tender.

Add the ginger and garlic to the pan and cook for 30 seconds more.

Remove the vegetables from the pan; place them on a plate and cover to keep warm.

Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.

Season the chicken with salt and pepper, and add them to the pan in a single layer.

Cook for 3-4 minutes per side until golden brown and cooked through.

Add the broccoli mixture back to the pan and cook for 2 more minutes or until the vegetables are warmed through.

In a bowl whisk together the oyster sauce, chicken broth, sugar, sesame oil, soy sauce and cornstarch.

Pour the sauce mixture over the chicken and vegetables and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.

Serve immediately, with rice if desired.

Easy white chocolate mousse for an amazingly delicious treat that’s perfect for any day!

White Chocolate Mousse

Servings: 2

1/2 cup whipping cream

1/2 cup chopped white chocolate or white chocolate chips

4 ounces cream cheese

1-3 tablespoons powdered sugar, divided

1/2 teaspoon vanilla extract

Pinch of salt

In a medium mixing bowl, beat the whipping cream at high speed until stiff peaks form. Set the bowl aside.

Gently melt the white chocolate in a small pot over low heat or in 30-second increments, stirring frequently, in the microwave at half-power.

Beat the cream cheese and 1 tablespoon of powdered sugar until light and fluffy.

Beat in the white chocolate, vanilla extract and salt on medium speed until well combined.

Fold in the whipped cream. If it’s not combining easily, you can use the mixer to beat it in on the very lowest setting, just until combined. Do not over beat!

Serve immediately or refrigerate for 1-2 hours for a firmer version.

Refrigerate any leftovers for up to 2 days.

-Karen Sick

The Recipe Gals, Pam Rolley and Karen Sick, together have more than 60 years’ experience as nutritionists in the public school and university settings. You’ll find their delicious offerings every other week in the Williamsport Sun-Gazette’s section, The Taste.

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