Lemon Cheesecake with Blueberry Sauce

Ingredients:

Graham cracker crust
1 lb (2-8 oz) cream cheese
3 eggs
1 cup sugar
1 pint sour cream
1 lemon, zested
dash vanilla

Blueberry Sauce:

1 pint blueberries
1 lemon, zested nad juiced
2 T sugar

Preheat oven to 325. Beat cream cheese for 1 minute. Add egg one at a time. Gradually add sugar. Beat 1-2 minute. Add sour cream, lemon, and vanilla. Scrape sides and mix well. Pour in crust and bake 1 hour 15 minute (should still jiggle). Leave 30 minutes. Chill 4 hours.

For Sauce:
Simmer over medium heat 5 minutes.

Stuffed Chicken Roulades with Mushroom Sauce

Ingredients:
4-5 medium Yukon Gold potatoes, cut into cubes
4 cloves garlic, peeled
1/4 cup fresh thyme, chopped or 2 tsp dried thyme
2 Tbsp non-dairy butter substitute (such as Earth Balance)
1/4 cup soy milk, plus more if needed
salt and freshly ground pepper
4 butterflied chicken breasts, pounded thin or thin sliced cutlets
olive oil
white button mushrooms, sliced
1/4 cup dry white wine
2 Tbsp whipping cream

Preheat oven to 350 degrees. Bring pot of water to a boil. Add potatoes and garlic, and cook until tender, about 20 minutes. While still warm, mash potatoes with a fork. Add thyme, butter, soy milk, salt and pepper to taste.

Season chicken breasts with salt and pepper on both sides. Place the mashed potato filling at one end of chicken breast, leaving a little space at the end to seal. Roll chicken around potato filling. Heat olive oil in large skillet over medium-high heat. Add chicken to skillet, seam side down, and brown on both sides. Do not overcrowd pan, cook in batches if needed. Remove chicken to baking dish and place in oven. Bake for 15 minutes or until heated through.

Add mushrooms and saute till soft, about 5 minutes. Add wine to deglaze pan, and cook another 3 minutes. Add cream and stir for 1 minute. Slice chicken breasts into 1 inch slices with serrated knife and serve with mushroom sauce.

Chicken Piccata

Ingredients:
2 boneless chicken breasts, butterflied & cut in half
sea salt and fresh ground pepper
flour for dredging
4 Tbsp butter substitute (like Smart Balance or Earth Balance)
5 Tbsp olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup capers, minced
1/3 cup fresh chopped parsley

Season chicken with salt and pepper. Dredge in flour and shake off. In large skillet over medium heat, melt 2 Tbsp butter and 3 Tbsp oil. When sizzles add 2 pieces chicken and cook 3 minutes till browned. Cook 3 more minutes on other side. Transfer to plate. Melt another tablespoon butter and add 2 Tbsp oil. Cook other 2 pieces chicken and remove to plate. Add lemon juice, stock and capers to pan. Bring to a boil scraping up bits from pan. Return chicken to pan and simmer 5 minutes. Remove to platter. Add 1 Tbsp butter to sauce, whisk vigorously. Pour over chicken and garnish with parsley.