Chicken and Broccoli Alfredo

• 1/2 lb. (uncooked) fettucini
• 2 Cups fresh broccoli florets
• 1/4 Cup italian dressing
• 1 pound chicken breasts cut into bite-size pieces
• 1 2/3 Cups milk
• 4 oz. cubes Cream Cheese
• 1/4 Cup grated parmesan cheese
• 1/2 tsp. basil leaves (optional)

 

COOK pasta as directed on package, adding broccoli to the boiling water the last 2 min.

MEANWHILE, heat dressing in large nonstick skillet on medium-high heat. Add chicken; cook 5 min. or until done, stirring occasionally. Stir in remaining ingredients. Bring to boil, stirring constantly and cook 1 to 2 min. or until sauce is well blended and heated through.

DRAIN pasta mixture; place in large bowl. Add chicken mixture; mix lightly.

Organic Fish Tacos

• 1/4 cup sour cream
• 2 1/2 tablespoons half and half
• 1/2 tablespoons lime juice
• 1/4 organic red cabbage, thinly sliced and shredded
• 2 tablespoons organic olive oil
• 1 pound tilapia, sea bass, halibut or other fresh firm white fish
• 1 tablespoon fresh organic fajita seasoning blend
• 8 soft corn tortillas, taco size
• 1/2 cup fresh cilantro

1. Clean and wash fish if needed and pat dry. Place fish on a plate and rub fajita seasoning blend on both side, gently pressing into fish. Set aside.
2. In a small glass bowl mix together sour cream and enough half and half to thin the sour cream to a thick soup consistency. Set aside.
3. Heat a large, high quality non-stick skillet on medium high, add olive oil. Place fish in skillet and cook until just done on both sides, 5 to 6 minutes.  Lightly drizzle lime juice on cooked fish.
4. To make tacos, fill tortillas with a thin layer of shredded cabbage, fish, cilantro and drizzle sour cream mixture on top. Serve at at once.
5. Garnish with fresh spicy salsa, avocado slices and lime wedges.

Blue Cheese Burgers

• 3 pounds lean ground beef or turkey
• 4 ounces blue cheese, crumbled
• 1/2 cup minced fresh chives
• 1/4 teaspoon hot pepper sauce
• 1 teaspoon Worcestershire sauce
• 1 teaspoon coarsely ground black pepper
• 1 1/2 teaspoons salt
• 1 teaspoon dry mustard
• 12 French rolls or hamburger buns

1. In a large bowl, mix ground beef or turkey, blue cheese, chives, hot pepper sauce, Worcestershire sauce, black pepper, salt and mustard.
2. Cover and refrigerate for 2 hours.
3. Preheat grill for high heat.
4. Gently form burger mixture into 12 patties.
5. Oil the grill grate.
6. Grill patties approximately 5 minutes per side or until well done.
7. Serve on rolls.

Catfish Tuscany

• 4 (4 ounce) catfish fillets
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup freshly grated Parmesan cheese
• 2 tablespoons butter, softened
• 1 1/2 tablespoons mayonnaise
• 4 Roma tomatoes or sun-dried tomatoes, sliced thin

1. Preheat broiler to 500 degrees. Coat a broiling pan with nonstick cooking spray. Brush both sides of fillets with lemon juice, and then sprinkle with salt and pepper. Place fillets flat side up on prepared pan.
2. In a small bowl, mix Parmesan cheese, butter, and mayonnaise.
3. Broil fish about 4 inches from heat for 6 minutes. Remove pan from oven, and turn fillets over. Spread the cheese mixture evenly over each fillet. Top with tomato slices. Broil an additional 4 to 6 minutes, or until fish flakes easily with a fork.

Mushroom Stuffed Zucchini

• 3 zucchini, trimmed
• 2 tablespoons butter
• 1 cup chopped fresh mushrooms
• 1/4 cup red bell pepper, chopped
• 2 tablespoons all-purpose flour
• 1 cup shredded Monterrey Jack cheese
• 1/4 cup grated Parmesan cheese

1. Bring a pot of lightly salted water to a boil, and cook the zucchini whole until they start to become tender, about 10 minutes. Drain the zucchini, and set aside to cool. Once cool, slice the zucchini in half lengthwise, and scoop out the center flesh, leaving a 1/4-inch thick shell around the entire zucchini. Chop the scooped-out zucchini flesh.
2. Melt the butter in a large skillet over medium heat. Cook and stir the mushrooms and sweet red pepper until tender and the mushrooms release their juice, about 5 minutes. Stir in the flour and oregano, then stir in the reserved chopped zucchini flesh and Monterey Jack cheese. Heat the mixture until the cheese is melted and the filling is hot. Stuff the filling into the hollowed-out zucchini; sprinkle each with about 3/4 tablespoon of Parmesan cheese.
3. Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source.
4. Broil the zucchini until the filling is bubbling and the cheese is browned, 3 to 5 minutes.

Stuffed Green Peppers

• 2 cups water
• 1 cup uncooked white rice
• 3 large green bell peppers, halved and seeded
• 1 1/2 pounds lean ground beef or ground turkey
• 1 onion, diced
• garlic powder to taste
• salt to taste
• pepper to taste
• 1 (15 ounce) can tomato sauce
• 2 cups mozzarella cheese, finely shredded

1. In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Place green bell peppers in a medium saucepan with enough water to cover. Bring to a boil and cook for 10 minutes. Remove peppers from the water and set aside in a 9×13 inch baking dish.
4. In a large saucepan over medium heat, brown the ground beef or turkey; drain. Return to heat and mix in onion, cooked rice, garlic powder, salt and pepper. Pour in tomato sauce and mix thoroughly. Let simmer for about 10 minutes. Remove from heat.
5. Spoon the meat mixture onto each half of the green peppers. Bake in the preheated oven for 45 minutes or until mixture begins to turn golden brown.
6. Sprinkle mozzarella cheese over the top of each stuffed pepper. Return to the oven and bake until cheese is lightly browned, about 5 to 10 minutes.

Spinach Manicotti

• 1 Large Onion
• 2 Large Cloves of Minced Garlic
• 2 – 28 oz jars of Pasta Sauce
• 1 tsp. Sugar
• 16 oz. Ricotta Cheese
• 8 oz. Shredded Mozzarella Cheese
• 2 Large Eggs
• 1 Cup Shredded Parmasan Cheese
• 10 oz Bag or Box of Chopped Spinach
• 8 oz. Uncooked Manicotti
• 8 oz. Shredded Mozzarella Cheese

Preheat oven to 350 degrees

Thaw spinach and squeeze between paper towels to get all water out. Set aside. In a large skillet saute the onions and garlic. Add the pasta sauce and sugar. Stir to blend. Bring sauce mixture to a boil. Reduce heat, cover and simmer while preparing filling. In a large bowl combine the ricotta cheese, first amount of mozzarella cheese, slightly beaten eggs, parmesan cheese and the drained spinach. Mix spinach manicotti filling well. Pour 1 cup of the tomato sauce into the bottom of an un greased casserole dish. Stuff the uncooked manicotti with the cheese spinach filling. Layer stuffed manicotti into pan and cover with remaining sauce. Cover with foil.
Bake stuffed spinach manicotti for 45 minutes. Remove foil. Top manicotti with remaining cheese and bake an additional 15 minutes. Let stand 10 minutes before serving. Easy spinach manicotti can be prepared the day before and stored in the refrigerator over night. Remove from refrigerator 1/2 hour before baking.

Serves: 6 – 8

Creamy Stuffed Chicken Roll Ups

• 4 small boneless skinless chicken breast halves (1 lb.)
• 4 oz.  (1/2 of 8-oz. pkg.) softened cream cheese
• 3 green onions, thinly sliced
• 1 Tbsp.  chopped fresh parsley
• 1 clove of minced garlic
• 1/3 cup  Barbecue Sauce (any flavor)
• 3 Tbsp. apricot or peach preserves
• 1/4 tsp.  hot pepper sauce (optional)
• 4 slices of cooked chopped bacon 

HEAT oven to 375ºF.

POUND chicken to 1/4-inch thickness; place, top-sides down, on work surface. Mix cream cheese, onions, parsley and garlic; spread down centers of chicken breasts. Roll up, starting at one short end of each. Place, seam-sides down, in single layer in shallow pan.

MIX barbecue sauce, preserves and (optional) hot pepper sauce ; brush 1/4 cup evenly onto chicken.

BAKE 35 min. or until chicken is done (165ºF), brushing with remaining barbecue sauce mixture the last 5 min. Top with bacon.

White Cheese Lasagna

Ingredients

• 9 lasagna noodles
• 1/2 cup butter
• 1 onion, chopped
• 1 clove garlic, minced
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 2 cups chicken broth
• 1 1/2 cups milk
• 4 cups shredded mozzarella cheese, divided
• 1 cup grated Parmesan cheese, divided
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/4 teaspoon ground black pepper
• 2 cups ricotta cheese
• 2 cups cubed, cooked chicken meat
• 2 (10 ounce) packages frozen chopped spinach, thawed and drained
• 1 tablespoon chopped fresh parsley
• 1/4 cup grated Parmesan cheese for topping

1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.
2. Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.
3. Spread 1/3 of the sauce mixture in the bottom of a 9×13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.
4. Bake 35 to 40 minutes in the preheated oven.

Love Bites

ingredients

 

• 1 cup butter-flavor shortening
• 1-1/2 cups sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 egg
• 1 tablespoon coffee-flavor liqueur or milk
• 1 teaspoon vanilla
• 2-1/4 cups all-purpose flour
• 2 tablespoons instant coffee crystals
• 48 milk chocolate kisses with stripes or almonds

directions

 

1. Beat shortening in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add 1 cup sugar, baking powder, and salt. Beat until mixture is combined, scraping side of bowl occasionally. Beat in egg, liqueur, and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough in the refrigerator about 1 hour or until easy to handle.
2. Preheat oven to 350F. Lightly grease cookie sheets; set aside. Shape dough into 1-inch balls. Combine remaining 1/2 cup sugar and coffee crystals. Roll dough balls in sugar mixture. Place balls 2 inches apart on prepared cookie sheets.
3. Bake in preheated oven about 10 minutes or until tops are cracked and sides are set; do not let edges brown. Immediately press a chocolate kiss into the center of each cookie. If desired, while chocolate is still warm, swirl it gently using your finger or with a knife. Transfer cookies to wire racks and cool completely. Makes 48 cookies.
4. To store: Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.