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Bruschetta’n Cheese stuffed Chicken Breast

Prep Time: 15 minutes | Total: 1 hour

  • 1 can (14 1/2 oz.) Italian-style diced tomatoes, undrained
  • 1 1/4 cups shredded mozzarella cheese, divided
  • 1/4 cup chopped basil
  • 1 pkg (6 oz.) stuffing mix for chicken
  • 8 small boneless skinless chicken breast halves (2 lbs.)
  • 1/3 roasted red pepper Italian withe Parmesan dressing

Preheat oven to 350 degrees. To prepare stuffing, combine tomatoes
and their liquid, 1/2 cup shredded mozzarella cheese, basil and dry
stuffing mix, stirring until just moistened.

Put 2 chicken breast halves in a large, freezer weight resealable
bag. Pound the chicken with the side of a heavy can, rolling pin or
meat mallet until chicken is 1/4 inch thick. Repeat process in the
same bag with remaining chicken breast, 2 at a time.

Place pounded chicken breast, smooth-side-down, on a cutting board.
Spread with 1/8 of the stuffing mixture.

Roll chicken breast, starting at the narrow end, as tightly as
possible around stuffing mixture.

Place in 13×9-inch baking dish with seam side down, as this allows
the chicken to hold together nicely. Pour dressing evenly over
chicken and bake for 40 minutes.

Sprinkle with remaining 3/4 cup cheese and bake 5 minutes longer
or until cheese is melted and chicken is cooked though
(internal temperature of 170 degrees).

Makes 8 serving

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Easy Bistro Chicken

Prep Time: 5 minutes | Total: 27 minutes

  • 2 tsp. vegetable oil
  • 3 cups sliced fresh mushrooms
  • 1 medium onion, chopped
  • 1 can (15 oz.) stewed tomatoes, undrained
  • 1/4 cup Italian dressing
  • 3 tbsp. tomato paste
  • 4 small boneless skinless chicken breast halves (1 lb)
  • 1 cup low-moisture part-skim mozzarella cheese
  • 2 slices cooked bacon, crumbled

Heat oil in large nonstick skillet on medium-high heat. Add mushrooms and
onions; cook 5 minutes, stirring occasionally, Stir in tomatoes with their
liquid, the dressing and tomato paste.

Add chicken; cover. Reduce heat to medium-low. Simmer 12 min. or until chicken
is cook though. Sprinkle with cheese and bacon; simmer uncovered, 5 minutes,
or until cheese is melted. Serve over hot cooked rice, if desired.

Makes 4 servings

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5- Minute Chicken BLT Salad

Prep Time: 5 minutes | Total: 5 minutes

  • 8 cups torn romaine lettuce
  • 3 cups sliced cooked chicken breast (about 3/4 lb.)
  • 2 cups cherry tomatoes, halved
  • 1/2 cup sliced red onions
  • 1 cup Natural Sharp Cheddar Cheese Crumbles, divided
  • 1/4 cup Ranch Dressing with Bacon
  • 2 slices cooked bacon, crumbled

Toss lettuce, chicken, tomatoes, onions and 1/2 cup of the cheese
in large bowl.

Add dressing; mix lightly.

Top with remaining 1/2 cup cheese and the bacon.

Makes 4 servings

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The Ultimate Stuffed Mushrooms

Prep Time: 20 minutes | Total: 35 minutes

  • 20 medium mushrooms
  • 1 tbsp. butter
  • 2 tbsp. finely chopped red peppers
  • 2 tbsp. finely chopped onions
  • 14 Crackers, finely crushed (about 1/2 cup crumbs)
  • 1 tbsp. 100% grated Parmesan cheese
  • 1/2 tsp. Italian seasoning

Preheat oven to 400 degrees. Remove stems from mushrooms.
Finely chop enough of the stems to measure 1/4 cup; set aside.
Cover and refrigerate remaining stems for other use.

Melt butter in large skillet on medium heat. Add 1/4 cup chopped
mushroom stems, the onions and peppers; cook and stir until
vegetables are tender.

Stir in cracker crumbs, cheese and Italian seasoning. Spoon crumb
mixture evenly into mushroom caps. Place on ungreased baking sheet.
Bake 15 minutes or until heated though.

Makes 20 servings

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5- Minute Citrus Chicken Salad

Prep Time: 5 minutes | Total: 5 minutes

  • 8 cups baby spinach leaves
  • 3 cups chopped cooked chicken breast
  • 1 can (11 oz.) mandarin orange segments, drained
  • 1 cup sliced mushrooms
  • 1/4 real bacon bits
  • 1/4 cup balsamic vinaigrette
  • 1/4 pecan pieces

Toss spinach, chicken, oranges, mushrooms, and bacon bits
in a large bowl.

Drizzle with dressing just before serving; toss lightly.

Sprinkle with pecans.

Makes 4 servings

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5- Minute Shrimp and Pea Salad

Prep Time: 5 minutes | Total: 5 minutes

  • 1lb. frozen cooked large cleaned peeled shrimp
  • 2 cups frozen peas
  • 6 cups Boston lettuce leaves
  • 1/2 cup thinly sliced red onions
  • 1/4 cup ranch dressing

Place shrimp and peas in colancer; rince under hot water until thawed.
Drain well. Place in large bowl; set aside.

Arrange lettuce on 4 plates to resemble cups.

Add onions and dressing to shrimp mixture; toss lightly. Spoon into
lettuce “cups”.

Makes 4 serving.

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Cumin Grilled Pork Tenderloin

Prep Time: 10 minutes | Cook Time: 15 minutes
Serves 6

  • 3-1/2 lbs. pork tenderloin, trimmed
  • 2 tsp. ground cumin
  • 2 tsp. lemon pepper
  • 2 tst. garlic powder
  • 1 medium red onion, cut into 1/2-inch slices
  • 1 tbsp. olive oil
  • 1/8 tsp. ground cumin
  • 1/8 tsp. lemon pepper
  1. Sprinkle pork evenly with 2 tespoons cumin, lemon pepper and garlic.
    Cover and set aside. Brush both sides of onion slices with oil and
    sprinkle lightly sith 1/8 teaspoon cumin and lemon pepper. Set aside.
  2. Preheat grill to medium (300℉ to 350 ℉). Place pork on grill.
    Grill, covered, 15 minutes, turning every 5 minutes. Remove pork from
    grill when instant-read thermometer registers 145℉. Cover loosely
    and let stand 3 minutes.
  3. Meanwhile, grill onion slices over direct heat 10 minutes. Transfer
    to a plate and keep warm. Cut pork into 1/2-inch to 3/4 inch slices
    and serve with grilled onions.

Per Serving (approximate): 390 calories, 13g fat, 3g saturated fat,
185 cholesterol, 320g sodium, 4g carbohydrate, 1g fiber, 60g protein

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Corned Beef Brisket

  • 1-3 ½ to 4 ½ lb. Corned beef brisket
  • 8 qt. pot with lid
  • 1 lb. carrots
  • 2 lb. small red skin potatoes
  • 1 med. Head of cabbage
  • 3 tablespoons of corned beef boil seasoning

Place 4 quarts of water in an 8 qt. pot. Add ½ cup of the corned
beef brine and corned beef boil seasoning. Bring mixture to a full
rapid boil. Place the corned beef brisket into the water and set
temperature on low or to maintain a slow boil. Cover and let cook
for 2 ½ hours. Add the carrots and potatoes and cook for 30 minutes.
quarter the cabbage and add to pot and cook until tender. This
usually takes an additional 30 minutes. Test vegetables to make sure
they’re done along with the meat. To test the meat, pierce the meat
with a large cooking fork and twist it gently. If the meat tears it’s
tender and done. If the vegetables are done before the meat, just
remove the vegetables and continue to cook the meat.

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Chorizo Sausage Bean Dip

  • 1 lb. Chorizo sausage
  • 1-14 oz. can of refried beans
  • 1-4.5 oz. can of chilies
  • 2 tablespoons cider vinegar
  • 1 tablespoon of seasoned pepper
  • 1 cup of sweet red pepper chopped
  • 1 teaspoon of cumin
  • 1 tablespoon of chili powder
  • 1 teaspoon of basil
  • 1 tablespoon of chopped fresh garlic
  • ¼ cup grated Romano cheese

In a skillet sauté the chorizo sausage (removed from casing) onions
and chilies. Sauté until sausage is fully cooked. Add all other
ingredients except Romano cheese and simmer for 5 minutes.
The dip is completed. Spread on a plate 1 inch thick and top
With grated Romano cheese. Serve with corn chips of your choice.

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Mexican Rice with Chorizo Sausage

1-1/2 lb. Chorizo sausage

  • 4 cups of water
  • 4 cups of instant rice
  • 1 pkg. of Taco seasoning mix
  • 1 pkg. of enchilada sauce mix
  • 1 tablespoon of butter
  • 2 tablespoons of cilantro
  • 2 tablespoons of parsley
  • 1 tablespoon of chili powder
  • 2 teaspoons of paprika

Pre-heat oven to 350 degrees.
Place Chorizo sausage in a shallow baking dish and bake for
30 to 45 minutes. Meanwhile in a 4 quart pot place the water,
Taco seasoning, enchilada sauce, cilantro, parsley, chili powder,
Paprika and bring to a full boil. Add rice cover and cook for 1
minute. Remove from stove and let stand covered for 5 minutes.
Cut sausage on an angle. Fold sausage and butter into the cooked rice.

Basic Pot Roast
  • 1-3 ½ to 4 lbs. boneless chuck roast, boneless English cut, or bone-in English
  • Cut roast
  • 2 medium cooking onions
  • Seasoning pepper
  • Seasoning salt
  • 2 cups of water

Preheat oven to 325 degrees. Season the roast liberally
on both sides. Place the roast in a roasting pan. Pour
the water into the bottom of the pan. Slice the onions in
large slices and place on top of the roast. Cover and roast
at 325 for 3 ½ to 4 hours. If more liquid is needed during
the cooking period. Just add water one cup at a time. If
desired the last hour and a half you can add carrots and
potatoes. Baste vegetables every 15 to 20 minutes with
liquid. Gravy can be made with the drippings if desired.
pour the drippings in a small sauce pan. Add 1 tablespoon
of beef base. Bring to a full boil and thicken with corn
starch and water mixture.