Mozzarella, Tomato, Pesto Chicken
Prep Time: 5 mins. Cook Time: 35 mins.
Ingredients: 3 boneless chicken breasts
1/2 cup pesto
1 clove of garlic, minced
2 tbsp. bread crumbs
3/4 cup mozzarella, shredded
9 slices of tomato
Directions:
1. Preheat oven to 415 degrees.
2. Line baking sheet with aluminum foil.
3. Combine pesto, garlic, bread crumbs and 1/4 cup of mozzarella in mixing bowl. Place chicken in bowl and toss to coat.
4. Place chicken in prepared baking sheet, loosely enclosing in aluminum foil. Bake for 30 mins., or until chicken is no longer pink in the middle.
5. Remove baking sheet from oven. Place tomatoes on top of pieces of chicken and then sprinkle remaining 1/2 cup of mozzarella over the top.
6. Return baking sheet to oven, cooking for an additional 5 mins., or until cheese is sufficiently melted.
Serves 3
Garlic Lemon Grilled Pork
Prep Time: 1.5 hrs. Cook Time: 15 mins.
Ingredients: 3 boneless pork chops
2 cloves of garlic, minced
3 tablespoons lemon juice (fresh, preferred)
4 tablespoons olive oil
1/8 teaspoon pepper
2 tablespoons parsley
Directions:
1. Place pork chops in seal-able plastic bag.
2. Mix remainder of ingredients together. Pour mixture into bag, over pork chops. Squeeze air out of bag and then seal it shut. Turn bag over and from side to side a few times so as to coat pork chops evenly. Let marinade for roughly an hour and a half.
3. Turn grill on.
4. Remove pork chops from bag and cook them on the grill until they are cooked through.
Serves 3
Goat Cheese Toast
Prep Time: 5 mins.
Candied pecans
Sliced french baguette
Goat Cheese
Thinly sliced apple
Balsamic vinaigrette
Directions:
1. Lightly toast french baguette, until slightly crispy.
2. Spread goat cheese over baguette, placing one slice of apple atop cheese. Depending on size of baguette slice, add either one or two candied pecans on top.
3. Drizzle small amount of balsamic vinaigrette over middle of the concoction.
4. Enjoy to your heart's content!
Chicken Squares
Prep Time: 20 mins. Cook Time: 20-25 mins.
Ingredients: 3 oz. package softened cream cheese
3 tablespoons melted margarine
1 lb. cooked, cubed chicken
1/4 teaspoon salt
1/8 teaspoon pepper
8 oz. can refrigerated quick crescent dinner rolls
2 tablespoons milk
1 tablespoon chopped/minced onions
3/4 cup bread crumbs
Directions:
1. Preheat oven to 350 degrees.
2. Blend cream cheese and 2 tablespoons of the melted margarine until smooth.
3. Add chicken, salt, pepper, milk, and onions to mixture; mixing well.
4. Separate crescent rolls into 4 rectangles, seal perforations.
5. Spoon chicken mixture onto center of each rectangle, distributing mixture evenly.
6. Pull the four corners of the dough to center of mixture, and seal.
7. Brush tops with remaining margarine and sprinkle bread crumbs over top.
8. Bake on ungreased cookie sheet for 20-25 mins., or until golden brown.
Serves 4
Brown Rice Vegetable Soup
Prep Time: 15 mins. Cook Time: 35 mins.
Ingredients: 1 cup brown rice
1 1/2 tablespoons olive oil
1 medium yellow onion, diced
1/2 teaspoon salt
1/4 teaspoon pepper
1 large carrot, diced
2 celery stalks, diced
8 oz. sliced mushrooms
5 cups chicken broth
2 bay leaves
2 teaspoons thyme leaves
Directions:
1. In a medium-sized pan, bring the brown rice and 4 cups of water to a boil. Cover, reduce heat to medium-low, and simmer until tender, 30 to 35 mins.
2. Meanwhile, heat the oil in a large pot over medium-low heat. Add the onions, salt, and pepper. Cover and cook until the onions have softened, 5 to 7 minutes.
3. Add the carrot and celery and cook, covered, for 6 minutes more.
4. Add the mushrooms, increase to medium-high, and cook, covered, until they release their juices, about 4 minutes.
5. Add the broth, bay leaves, and thyme and simmer, uncovered, for 10 minutes.
6. Stir in the cooked rice; remove and discard the bay leaves. If desired, season with additional salt and pepper.
Serves 4
Photo credit: realsimple.com
Pretzel Jello Salad
Prep Time: 20 mins. Cook Time: 8 mins.
Ingredients: 1 1/2 cup crushed pretzels
1 cube butter, melted
8 oz. cream cheese, softened
1 tub Cool Whip (8 oz.)
1/2 cups sugar
6 oz. raspberry Jello mix
2 cups boiling water
1 bag of frozen mixed berries
Directions:
1. Preheat oven to 350 degrees.
2. Mix crushed pretzels and melted butter together, then press into the bottom of a 9 x 13 pan. Bake in oven for 8 mins. Let cool.
3. Blend cream cheese, Cool Whip, and sugar together. Spread mixture over pretzel crust.
4. Dissolve Jello mix in water. Add bag of berries. Pour over cream mixture.
5. Refrigerate until set and ready to serve.
Serves 12
Photo credit: http://marybethsrecipes.blogspot.com/
Sweet Potato Casserole
Prep Time: 15 mins. Cook Time: 45 mins.
Ingredients: 4 medium-large sweet potatoes, sliced
1/4 cup reduced fat margarine
1/2 cup packed brown sugar
3 tablespoons orange juice
1 pinch ground cinnamon
1 package miniature marshmallows
Directions:
1. Preheat oven to 350 degrees.
2. Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil and cook until tender, about 15 mins. Remove from heat, drain, and mash.
3. Place mashed sweet potatoes in large bowl, and use an electric mixer to blend with the margarine, brown sugar, orange juice, and cinnamon. Spread evenly into a 9x13 inch baking dish. Top with miniature marshmallows.
4. Bake for 25 to 30 minutes, or until heated through, and marshmallows are puffed and golden brown.
Serves 8
Peppered Pork Pita
Prep Time: 5 mins. Cook Time: 10 mins.
Ingredients: 1/6 cup mayonnaise
1 tablespoon milk
1 clove of garlic, finely chopped
1/2 lb. boneless pork loin chops, cut into thin bite-size strips
1/2 tablespoon olive oil
1 tsp. coarsely ground pepper
1 sliced, red bell pepper
2 pita fold breads
Directions:
1. In small bowl, mix mayonnaise, milk and garlic; set aside.
2. In medium bowl, mix pork, oil and pepper. Heat 12-inch skillet over medium-high heat. Cook pork in skillet 5 to 6 minutes, stirring occasionally, until pork is lightly browned on outside and no longer pink in center. Stir in bell peppers; heat until warm.
3. Heat pita folds as directed on package. Lightly spread one side of each pita fold with garlic mixture. Spoon pork mixture over each; fold up.
Serves 2
Cheesy Vegetable Soup
Prep Time: 5 mins. Cook Time: 15 mins.
Ingredients: 1 8 oz. block of medium cheddar cheese, cubed
1 8 oz. can whole kernel corn, drained
1 8 oz. can diced tomatoes
1/4 cup shredded carrot
3/4 cup milk
Directions:
2. Cook over medium heat, stirring frequently, for 10-15 mins., until cheese is melted and soup is hot.
Serves 2
Almost-Caprese Flatbread
Prep Time: 2 mins. Cook Time: 13 mins.
Ingredients: Naan Bread
Olive Oil
Pesto
2 small tomatoes, diced
1/3 cup spinach leaves
4 slices of mozzarella
Directions:
1. Preheat oven to 500 degrees.
2. Drizzle olive oil over naan bread. Place bread in oven (either directly on the rack or on a cooking sheet); bake in oven for 4-5 mins or until sufficiently heated up.
3. Remove bread from oven. Spread thin layer of pesto on top. Place slices of mozzarella evenly apart atop the pesto. Return to the oven for 5-6 mins., or until the cheese is melted.
4. Remove from oven. Place spinach leaves evenly on top and spread out the diced tomatoes atop the spinach. Return to oven for 1-2 mins.
5. Remove flatbread from oven, letting it stand for about 30 seconds before serving.
Serves 4
Scrambled Egg and Veggie Breakfast Sandwich
Prep Time: 2 mins. Cook Time: 5 mins.
Ingredients: 2 eggs, lightly beaten
1/4 cup shredded cheese
1 tablespoon butter or margarine
1/4 cup shredded carrot
1/4 cup chopped green leaf lettuce
1 thin whole wheat bun, toasted
Directions:
1. In medium bowl, mix eggs and cheese (add a dash of salt and pepper if desired); set aside.
2. In skillet, melt butter over medium heat. Add carrot and lettuce; cook 1 to 2 minutes, stirring frequently.
3. Pour egg mixture over vegetables; reduce heat to low. Cook, stirring occasionally, until eggs are cooked through.
4. Spoon mixture onto the toasted whole wheat bun bottom, put bun top on top before serving.
Serves 1
Beef Enchilada Bake
Prep Time: 10 mins. Cook Time: 1 hr.
Ingredients: 1 lb. ground beef
1 8 oz. can tomato sauce
1 4 oz. can chopped green chile peppers
2 garlic cloves, chopped
1/2 tsp. ground cumin
12 6-inch corn tortillas
1 cup shredded cheddar cheese
1/4 cup chopped green onions
vegetable oil
fresh cilantro (optional)
Directions:
1. In a Dutch oven cook beef until browned; drain. Stir in tomato sauce, 1/2 cup water, green chiles, garlic, cumin, and salt and pepper to taste. Bring to a boil; reduce heat. Cover and simmer 45 mins.
2. Preheat oven to 350 degrees Fahrenheit. In a large skillet heat oil until just warm. Dip tortillas in oil and drain on paper towels. Spread about 2 tablespoons of the meat mixture on each tortilla. Top with some of the cheese and onions. Roll up. Place seam side down in a rectangular 3-quart baking dish. Sprinkle with remaining cheese and onions. Pour any remaining meat mixture on top.
3. Bake 15 to 20 minutes or until bubbly. Top with cilantro, if desired, and serve.
Serves 6
Leni and Greg's One-Pan Chicken
Prep Time: 10 mins. Cook Time: 15 mins.
Ingredients: 4 skinless, boneless, chicken breast halves, cut into 1" pieces
salt
ground black pepper
2 garlic cloves, minced
1 can (15 oz.) diced tomatoes, drained
1 bag (5 oz.) baby spinach
2 cups thinly sliced mushrooms
1/2 cup parmesan cheese, grated
Directions:
1. Season the chicken with salt and pepper to taste
2. Coat a large nonstick skillet with cooking spray, and place it over medium heat. When it's hot, add the chicken and cook for 5 to 10 minutes, or until it's no longer pink and the juices run clear.
3. Remove the chicken and place it on a plate, cover it to keep it warm. Add the garlic to the pan. Cook for 2 to 3 minutes, or until the garlic is fragrant. Add the tomatoes, spinach, and mushrooms. Cook for about 3 minutes, or until the liquid is reduced by half. Put the chicken back in the pan and stir. Adjust the seasoning if necessary. Sprinkle with the cheese just before serving.
Serves 4
