Trying to eat healthy! i'm sick of grilled chicken and salad!! i tried stuffed peppers, sweet potato/ground turkey shepard's pie, turkey burgers with wheat buns, etc. but i don't eat fish so recipes are limited. any great tasting healthy recipies for me?

This is a Rachel Ray recipe and it is really tasty, even after you remove ALL the butter and substitute a few teaspoons of olive oil instead, using Pam if the skillet needs a little more lubrication. The only "baddy" is the butter and perogis and they are easily eliminated. Oh yes, and I use Turkey kilbasa instead, and eliminate the saurkraut. (Hate it.) Nonetheless it is still one of the tastiest, and unusually flavored healthy dishes we eat. Also, I (zazzy) add fennel seed into the pot, and substitute red cabbage and red onions. POLISH STIR FRY 3 tablespoons softened butter 1 package frozen pierogis, potato filled dumplings -- any brand or variety 1 1/2 pounds kielbasa, cut in large slices on an angle 1 tablespoon vegetable oil, 1 turn of the pan 1 tablespoon butter 1 large red onion, quartered and sliced 1 1/2 pounds kale, trimmed and coarsely chopped 1 pound sauerkraut, drained 1 teaspoon ground mustard or 2 tablespoons prepared spicy brown mustard 1 teaspoon sweet paprika, 1/3 palm full Salt and freshly ground black pepper 2 tablespoons chopped fresh dill or 2 teaspoons dried dill leaves 2 tablespoons chopped chives A handful of parsley leaves, chopped 1 cup sour cream Cover the bottom of a skillet with softened butter. Arrange pierogis in the pan in a single layer. Add 1 cup water to the pan. Cover pan and place over medium high heat. Cook covered 8 minutes, remove lid and cook out any liquid in the pot. Heat a large nonstick skillet over medium high heat. Brown kielbasa and remove from pan. Cover kielbasa with foil to keep warm. Drain fat and add 1 tablespoon vegetable oil and 1 tablespoon butter. Raise heat to high. Add onion to the pan and saute for a few minutes to soften. Add chopped kale in batches as it wilts into the pan. When kale is wilted, add sauerkraut. Season stir-fry with mustard, paprika, salt and pepper. Return kielbasa to pan. Toss to combine and transfer to a serving platter. Let the pierogis "stick" and brown in the butter as the liquid evaporates. Remove crisp pierogis from heat to a plate. Stir together the chopped herbs and sour cream and season with salt and pepper. Serve with pierogis.

Chicken with Tarragon Cream Sauce Juice of 1 lemon 1/3 cup heavy cream 1/2 teaspoon kosher salt, divided 1 teaspoon plus 1/2 cup all-purpose flour, divided 1 teaspoon plus 1 tablespoon butter, divided 3 large boneless, skinless chicken breasts (about 1 1/2 pounds), trimmed 1/4 teaspoon ground white pepper 1 teaspoon peanut or canola oil 1 cup reduced-sodium chicken broth, divided, plus more as needed 1/2 cup frozen peas, thawed 3 tablespoons finely minced fresh tarragon or dill, plus sprigs for garnish Combine lemon juice and cream in a small bowl. Season with 1/4 teaspoon salt. Mash 1 teaspoon flour and 1 teaspoon butter in another small bowl until a paste forms. Set both bowls aside. Dry chicken thoroughly with paper towels. Season with the remaining 1/4 teaspoon salt and white pepper. Dredge lightly in the remaining 1/2 cup flour, shaking off any excess. (Discard leftover flour.) Heat the remaining 1 tablespoon butter and oil in a 12-inch cast-iron skillet over medium-high heat. Add the chicken—do not crowd the pan. Cook, turning once, until nicely browned on both sides, about 10 minutes total. Add 1/2 cup broth, reduce the heat and cover. Simmer until the chicken is cooked through, 4 to 6 minutes. (Check to make sure the pan juices don’t run dry. If necessary, add more broth, a tablespoonful at a time, to prevent scorching.) Transfer the chicken to a clean cutting board and tent with foil. Add the remaining 1/2 cup broth to the pan and bring to a boil over high heat. Cook until reduced to about 1/4 cup, 2 to 4 minutes. Reduce heat to medium, add the reserved lemon cream and bring to a simmer. Gradually whisk in the reserved butter-flour paste, a few bits at a time, until the sauce coats the spoon, 1 to 2 minutes. Stir in peas. Reduce the heat to low and return the chicken to the pan along with tarragon (or dill). Turn to coat with the sauce and cook until heated through, 1 to 2 minutes. Slice the chicken and serve with the sauce, garnished with sprigs of tarragon (or dill), if desired.