Rhubarb and Custard Pie

 Nice and tasty warm with clotted cream

1 unbaked pie shell

3 c. rhubarb cut into medium pieces

1/2 c. sugar plus 1 Tbsp

2 eggs beaten

1/2 c. heavy whipping cream

2 Tbsp. flour

1.   Place rhubarb in pie shell and top with 1 tbsp of sugar.

2.   In a separate bowl, mix remaining ingredients together and pour over rhubarb.

3.   Bake 10 minutes at 400°, and then 20-25 minutes at 350°.

Let cool completely before serving and store refrigerated

Tuscan Chicken

 A nice easy and tasty meal with chips, rice or jacket potato.

• 2 tbsp olive oil
• 4 boneless, skinless chicken breasts
• 1.5 garlic cloves, minced
• 0.5 tsp Italian seasoning
• 1 tsp paprika
• 0.5 cup chicken broth
• 1 tbsp butter
• 0.5 cup heavy whipping cream
• 0.5 cup Parmesan cheese, freshly grated 
• 0.5 cup cherry tomatoes. halved
• 1 cup fresh baby spinach leaves, roughly chopped
• 2 tsp tomato puree
• Handful Grated Cheddar
• 1/2 onion

1.           Season chicken with Italian seasoning, paprika, salt and pepper.

2.           In a 12-inch cast-iron skillet over medium heat, add 2 tbsp olive oil.

3.           When the skillet gets nice and hot, add your chicken and sear on both sides until brown. Remove from the pan and set aside.

4.           Add butter, garlic, onion and diced tomatoes to pan for 5 minutes stirring occasionally on medium/ low heat.

5.           De-glaze pan with chicken broth. Scrape the pan to remove the bits that might have stuck to the bottom.

6.           Add heavy cream, tomato puree, cheeses and spinach and simmer on medium heat until the sauce begins to thicken stirring occasionally so that it doesn't stick. (It took approx seven minutes.)

7.           Add the chicken back to the skillet, and simmer on low heat for five minutes.

Calories: 380kcal | Net Carbohydrates: 4g