Celebrating my Mom-The Recipes!!

Here are the recipes from the special meal that I cooked up last night. 

Baked Artichoke Spread
-2 (14oz.) cans artichoke hearts
-2-6 garlic cloves, minced
-1 cup Parmesan cheese
-1 cup mayonnaise (I used non-fat Greek yogurt, and it was still fabulous)

Drain the artichoke hearts and put them in the food processor. Chop on a low speed, but don't let them get mushy. Add the rest of the ingredients and mix well. Pour into a round or square baking dish. Bake at 350 for 45 minutes until bubbly. Top with paprika and serve with crackers or crispy bread. 
 

Lemon-Garlic Zucchini
-4 med. zucchini, sliced
-2 cloves garlic, crushed
-2 Tbsp. lemon juice
-2 Tbsp. olive oil
-1/4 tsp. salt
-1/4 tsp. pepper 
(I also added some diced red onion....cause I like it)

Combine all the ingredients in a skillet. Cook over medium-low heat 5 to 7 minutes or until zucchini is tender, stirring frequently. Serve immediately. 

Chicken Supreme
-1 cup sour cream (I used non-fat Greek yogurt, and couldn't tell a difference)
-2 Tbsp. lemon juice
-2 tsp. celery salt
-1 tsp. paprika
-1 clove garlic, crushed
-1 tsp. salt (this seemed like a lot, so I only used about half)
-1/4 tsp. pepper
-6 chicken breast halves
-1 cup bread crumbs
-1/2 cup butter, melted

Combine sour cream, lemon juice, celery salt, paprika, garlic, salt and pepper. Coat chicken well with mixture and refrigerate overnight, uncovered. The next day, roll the chicken in the bread crumbs and arrange in a shallow baking dish. Spoon half of the melted butter over the chicken. Bake at 350 for 40 minutes. After 40 minutes take it out and spoon the remaining butter over the chicken and bake for another 15 minutes longer.

Chocolate French Silk Pie
-1/2 cup butter
-3/4 cup sugar (I used Truvia baking blend and it was fabulous!)
-1 tsp. vanilla
-1-1/2 oz. unsweetened chocolate, melted
-2 eggs
-1 smaller tub Cool whip
-Shaved Chocolate

*You will need a pie shell. Use one found in the freezer section and prepare it as according to the directions for a cream pie. 

Cream slightly softened, but not melted, butter and the sugar together. Stir in the vanilla and melted chocolate. Add the eggs, one at a time, beating well after each one. Pour into a cooled, baked pie shell. Top with cool whip and decorate with shaved chocolate. Refrigerate until ready to serve.  

**Note that this recipe does contain raw eggs. They're safe to eat, but are not recommended for the young, elderly, or pregnant. Try to use pasteurized eggs to be extra safe.