Broiled Chicken

2 tbsp chopped fresh sage
2 tbsp chopped fresh shallots
2 tbsp sour cream
2 tbsp lemon juice
2 tsp dijon mustard
salt and pepper to taste
6 boneless, skinless chicken breast halves or fillets

Mix all ingredients in a large bowl; Turn chicken over in mixture and make sure both sides are coated well; Cover & marinate in fridge for at least 3 hours; set oven to broil, spray broiler pan with cooking spray and put chicken on pan; Broil with tops 5 to 7 inches from heat for 5 minutes; Then turn chicken over and broil about 5 more minutes or until juices run clear

Butter, Cheese Pasta

Salt and freshly ground black pepper
1 pound cut pasta, like ziti
2 tablespoons butter
30 fresh sage leaves
1 cup or more freshly grated Parmesan
Bring a large pot of water to a boil; salt it. Cook pasta until it is tender, but not quite done. Meanwhile, place butter in a skillet or saucepan large enough to hold the cooked pasta; turn heat to medium, and add sage. Cook until butter turns nut-brown and sage shrivels, then turn heat to a minimum. When the pasta is just about done, scoop out a cup of the cooking water. Drain the pasta. Immediately add it to the butter-sage mixture, and raise heat to medium. Add 3/4 cup of the water, and stir; the mixture will be loose and a little soupy. Cook for about 30 seconds, or until some ofthe water is absorbed and the pasta is perfectly done. Stir in cheese; the sauce will become creamy. Thin it with a little more water if necessary. Season liberally with pepper and salt to taste, and serve immediately, passing more cheese at the table if you like.

Salisbury Steak

1 medium sweet onion, minced
1 pound of shitake mushroom, slice caps and mince stems
1 pound of ground chuck
1 slice of freshly ground whole grain bread crumbs
2 egg whites
1 tablespoon Worcestershire sauce
3/4 can beef broth
1/2 cup red wine
1 Tbsp onion powder
4 Tbsp chopped sage
2 fresh sage leaves, bruised
salt and pepper to taste
1 tsp olive oil

In a nonstick cooking pan that has been sprayed with veggie spray, saute minced onion, mushroom stems, and 1 dash of salt until translucent. Set aside to cool. In a large bowl, mix ground chuck, cooled veggies, bread crumbs, 2 egg whites, 1 tablespoon Worcestershire sauce, 1 tablespoon onion powder,chopped sage, salt, and black pepper to taste. Mix until thoroughly blended. Divide into 6 patties. Preheat a seasoned cast iron skillet, brush on 1 teaspoon of olive oil. Brown meat on both sides. Finish in the oven at 400 degrees for 20 to 30 minutes until no longer pink in the center.
In the meantime, sautee a pound of sliced mushrooms in nonstick skillet with cooking spray, until tender.
Once the meat is done, take it out of the pan and scrape the bits of caramelized meat out of the bottom of the pan with a spoon. Add the sage leaves, wine and the beef broth, and bring to a boil. Let the sauce reduce by half. Remove from the heat, take out the sage leaves, and pour sauce over steak. Serve along with sauteed mushrooms, cooked brown rice, and a fresh green salad

Butternut Squash

1 Butternut Squash (about 4 cups cubed)
1 Shallot, finely chopped
1 T Fresh Sage, finely chopped/ground
1 t Olive Oil
salt and pepper to taste

Preheat oven to 400 degrees.
Combine all ingredients and spray casserole dish with fat free butter flavored cooking spray. Place squash in an even layer in dish and place in the middle rack of the oven for 45 minutes.