You can make the dressing for the crab salad in advance and pick the crab from the shells a day ahead, but don’t combine the two or cut and fill the avocados until moments before you’re ready to serve. The bright crab flavor will become muddled if seasoned in advance and cut avocados have a tendency to oxidize and darken.
—From My Family Table by John Besh/Andrews McMeel Publishing
From the October 2012 issue of Woman's Day magazine. This recipe also included Tips & Techniques: Switch It Up: Substitute 1 1/2 pounds boneless pork loin for the chicken. Use Up The Ingredient: Make a quick baked potato topping: Combine 1/2 cup sour cream, 2 teaspoons paprika, 3 finely chopped scallions, and 1/4 cup grated Cheddar.
I found this on the South Beach Diet (SBD) website. It is a Phase 1 recipe. Even though we are no longer on the SBD, my husband and I still enjoy this recipe. The original recipe is posted here http://www.southbeachdiet.com/recipes/chicken-piccata.asp
From How to Cook Everything by Mark Bittman. The original recipe called for an entire pound of pasta; however, I found it way too dry with that sauce-to-pasta ratio, so I halved the amount of pasta. I also used rotini and sharp cheddar when I made it. I haven't tried any of the variations yet.
A recipe I would like to try - prep time is an estimate and includes rise time for the dough. I found it on the Taste of Home website, from Country Woman. Here is their description:
These ruby-colored pastries will be the first to disappear from your brunch table. You can use apple pie filling with equally good results.—Christie Cochran, Canyon, Texas