Dykeman's Tiny Tators

 Take 1 quart tiny potatoes, the smaller the better. Nickel size is good, dime size better. Clean the potates thoroughly, skins and all. Melt 2 tablespoons butter in heavy skillet. Add potatoes, with salt and pepper to taste. cook over medium heat shaking skillet occasionally to brown on all sides. Cooking time varies 10 to 20 minutes depending on the size of potatoes.

Tiny tators are also good with a bit of onion or garlic tossed  in the pan.

And a jazzed up dish: Tiny Tators, fried with Bacon strips (like three of them) instead of butter. If you have extra Zucchini you could always dice up some and throw it in the skillet too.

Southwestern Chicken

A favorite of a friend, Southwestern chicken is low-fat and flavorful.

For 6 servings of Southwestern Chicken, you will need:
6 chicken breast halves, boned and skinned
2 tsp cumin, divided
1 tsp minced garlic
1 15 ounce can of black beans rinsed and drained
1 cup frozen corn
2/3 cup picante sauce
1/2 cup diced red pepper
2 tablespoons chopped cilantro

First, season the chicken with 1 tsp cumin and  the garlic. coat a skillet with non stick cooking spray and place over medium heat. add chicken and cook 3-4 minutes. in a separate bowl, combine beans, corn, picante sauce, bell pepper and remaining cumin. spoon mixture over chicken  cook 6-8 minutes more or until done at a reduced heat.  Then remove chicken to a platter and keep warm. continue to heat the bean mixture at high heat another 2-3 minutes, stirring frequently.  spread bean mixture over chicken and top with cilantro. serve with picante sauce over rice or on non-fat flour tortillas.

Per serving, 211 calories, 30 g protein, 16 g carbohydrates, 3 g fat.

Curried Basmati Rice

In large saucepan over medium heat, saute 1/2 cup onion, finely chopped and 2 minced cloves of garlic in 2 tablespoons for 5 minutes.  Add 1 and 1/2 cup  uncooked basmati rice and 1 teaspoon curry powder, cooking for one minute, stirring constantly. Add 1/2 teaspoon salt, 2 10 ounce cans of chicken broth and 1/2 cup of water. Bring to a boil, then cover and reduce heat. Simmer for
 minutes or until liquid is absorbed. Remove from heat and add 1/c sup fresh parsley, 1/4 tsp lemon zest and 1 tablespoon lemon juice. Let stand for 10 minutes. Fluff with a fork and serve. 6 servings.

Cornish Hen Halves

Here's a Cornish Hen recipe for the grill, not the oven.

Take 4 cornish hens and half them lengthwise
2 small onions minced
2 tablespoons orange juice concentrate
1/2 cup red currant jelly
3 tablespoon Dijon Mustard
Salt and pepper

season hen halves with salt and pepper.  place cut side down on a grill with medium-low heat. combine all other ingredients well. Cook hens 10 minutes on each side. brush with well blended sauce  and cook 10 more minutes per side, basting with sauce.