Crispy Goat Cheese Salad
![Picture](/uploads/1/3/8/0/13807191/7298477.jpg?0)
Ingredients:
Directions: Preheat the oven to 375 degrees F.
In a small bowl, mix the bread crumbs with salt and pepper, to taste. Add 2 to 3 teaspoons of the olive oil, to just dampen the crumbs and mix well with a fork. Spread onto a rimmed baking sheet and toast in oven until golden and crisped, about 5 to 7 minutes. Allow to cool, then toss in chopped thyme.
Brush the goat cheese disks lightly with the remaining 1/4 cup of the oil and season with salt and pepper, to taste. Coat the cheese on all sides with toasted bread crumbs. Bake on a parchment or silicone lined rimmed baking sheet until warmed through, about 5 minutes.
Divide the mixed baby greens between 4 plates. Carefully, divide the goat cheese rounds on top of each salad, garnish with a sprig of thyme and serve.
Source: Foodnetwork.com
- 1 1/2 cups fresh bread crumbs
- Kosher salt and freshly cracked black pepper
- 1/4 cup rosemary infused olive oil, plus 3 teaspoons
- 1 teaspoon chopped fresh thyme leaves, plus 4 sprigs for garnish
- 1 (12-ounce) log fresh goat cheese, sliced into 1/2-inch disks
- 4 ounces baby mixed greens, washed and dried
Directions: Preheat the oven to 375 degrees F.
In a small bowl, mix the bread crumbs with salt and pepper, to taste. Add 2 to 3 teaspoons of the olive oil, to just dampen the crumbs and mix well with a fork. Spread onto a rimmed baking sheet and toast in oven until golden and crisped, about 5 to 7 minutes. Allow to cool, then toss in chopped thyme.
Brush the goat cheese disks lightly with the remaining 1/4 cup of the oil and season with salt and pepper, to taste. Coat the cheese on all sides with toasted bread crumbs. Bake on a parchment or silicone lined rimmed baking sheet until warmed through, about 5 minutes.
Divide the mixed baby greens between 4 plates. Carefully, divide the goat cheese rounds on top of each salad, garnish with a sprig of thyme and serve.
Source: Foodnetwork.com
Beef Stroganoff
![Picture](/uploads/1/3/8/0/13807191/7861278.jpg?0)
Ingredients
Source: Foodnetwork.com
- 2 pounds top sirloin roast, trimmed
- Kosher salt and fresh cracked black pepper
- 3 tablespoons garlic infused olive oil
- 1 onion, chopped
- 2 cups good quality beef stock
- 1 1/2 cups sour cream
Source: Foodnetwork.com
Black Bean Quesadillas
![Picture](/uploads/1/3/8/0/13807191/4566221.jpg?0)
Ingredients:
- 1 15-ounce can black beans, rinsed
- 1/2 cup shredded Monterey Jack cheese, preferably pepper Jack
- 1/2 cup prepared fresh salsa (see Tip), divided
- 4 8-inch whole-wheat tortillas
- 2 teaspoons canola oil, divided
- 1 ripe avocado, diced
- Combine beans, cheese and 1/4 cup salsa in a medium bowl. Place tortillas on a work surface. Spread 1/2 cup filling on half of each tortilla. Fold tortillas in half, pressing gently to flatten.
- Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 2 quesadillas and cook, turning once, until golden on both sides, 2 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Serve the quesadillas with avocado and the remaining salsa.
Strawberry Banana Smoothie:
![Picture](/uploads/1/3/8/0/13807191/9133734.jpg?0)
Ingredients:
1 container (6 oz) fat free strawberry yogurt
1 1/2 cups skim milk
1 cup frozen unsweetened or fresh strawberries
1 medium banana, slice (1 cup)
Directions:
1. Place ingredients in a blender, cover, blend on high speed for 30 seconds or until smooth.
2. Pour into 2 glasses, serve immediately.
1 container (6 oz) fat free strawberry yogurt
1 1/2 cups skim milk
1 cup frozen unsweetened or fresh strawberries
1 medium banana, slice (1 cup)
Directions:
1. Place ingredients in a blender, cover, blend on high speed for 30 seconds or until smooth.
2. Pour into 2 glasses, serve immediately.
Chicken and squash:
![Picture](/uploads/1/3/8/0/13807191/5660849.jpg?0)
This meal will have your taste buds watering wanting more! Serves up to four people
Ingredients-
- 4 bone-in chicken breasts, skinned
- 1 tablespoon of olive oil
- 5 cups of cubed squash
- 1 teaspoon of fines herbs or 1/4 a cup of Italian seasoning
- 3 tablespoons of dry white wine or reduced sodium chicken broth
Prep-
Ingredients-
- 4 bone-in chicken breasts, skinned
- 1 tablespoon of olive oil
- 5 cups of cubed squash
- 1 teaspoon of fines herbs or 1/4 a cup of Italian seasoning
- 3 tablespoons of dry white wine or reduced sodium chicken broth
Prep-
- Preheat the oven to 450 degrees. Spray pan with cooking spray (Pam). Brush the chicken with 1 1/2 teaspoons of olive oil and add salt and pepper if desired, often recommended. Place chicken into pan.Pu
- Put the squash into a large bowl, adding the rest of the olive oil into the bowl, mixing to make sure all of the oil gets on the squash. Add the fine herbs and salt and pepper if desired. Mix well and add into pan around the chicken.
- Roast uncovered for 35 or 40 minutes. Remove the chicken and squash from the pan and cover it all the keep warm.
- Add wine to the pan drippings, heat until boiling over, make sure to stir out the clumps. Reduce heat and simmer until sauce is reduced to 1/4 a cup.
- Serve chicken and squash, add the sauce and eat your delicious meal!
Meatball Hoggies:
![Picture](/uploads/1/3/8/0/13807191/3401226.jpg?0)
This is a filling meal that can serve up to four people with a limited amount of time.
Ingredients-
- 1 can of fire roasted tomato cooking sauce (progressive)
- 24 frozen meatballs from a 16 ounce bag (BJs)
- 4 hoggie buns, split
- 1 cup of shredded cheese, preferably mozzarella
- 1 Green bell pepper
Prep-
Ingredients-
- 1 can of fire roasted tomato cooking sauce (progressive)
- 24 frozen meatballs from a 16 ounce bag (BJs)
- 4 hoggie buns, split
- 1 cup of shredded cheese, preferably mozzarella
- 1 Green bell pepper
Prep-
- In a medium sauce pan, add the sauce and meatballs and turn the heat onto medium. Stir occasionally for 15 minutes or until the mix is heated throughout.
- Cut bell peppers and shed cheese if not shredded.
- Put each of the hoggie buns onto a plate, open and add 6 meatballs with the desired amount of sauce. Sprinkle cheese and add bell peppers.
- Eat your delicious meal!
SUPER Simple Roasted Chicken:
![Picture](/uploads/1/3/8/0/13807191/5534230.jpg?0)
Ingredients:
1 (4 pound) whole chicken
1 lemon, halved
Salt
Directions:
1 (4 pound) whole chicken
1 lemon, halved
Salt
Directions:
- Preheat an oven to 450 degrees F
- Place chicken into a roasting pan and insert lemon halves into the cavity; spread salt over chicken.
- Roast in the preheated oven until skin is browned and crisp, the juices run clear, and an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 160 degrees F (70 degrees C), about 1 hour. Let chicken rest for 15 minutes before enjoying
Chicken Divan:
![Picture](/uploads/1/3/8/0/13807191/22263.jpg?0)
Ingredients:
1 bag frozen broccoli florets
1 1/2 cups cubed rotsserie chicken
1/4 teaspoon ground black pepper
1 can cream of chicken & wild rice soup
1/2 cup shredded cheddar cheese
1/4 cup italian style bread crumbs
Directions:
1 bag frozen broccoli florets
1 1/2 cups cubed rotsserie chicken
1/4 teaspoon ground black pepper
1 can cream of chicken & wild rice soup
1/2 cup shredded cheddar cheese
1/4 cup italian style bread crumbs
Directions:
- Heat oven to 375°F. Cook broccoli as directed on bag 4 minutes. Place broccoli and chicken in ungreased 9-inch square pan. Sprinkle with pepper.
- Pour soup over broccoli and chicken. Sprinkle with cheese and bread crumbs.
- Bake about 20 minutes or until hot and bubbly.
Sweet & Spicy Turkey Sandwich:
![Picture](/uploads/1/3/8/0/13807191/5789220.jpg?0)
Ingredients:
2 slices whole grain or thick and hearty country bread
4 slices roasted turkey breast
1 slice pepperjack cheese
2 teaspoons butter
4 teaspoons strawberry preserves
Directions:
2 slices whole grain or thick and hearty country bread
4 slices roasted turkey breast
1 slice pepperjack cheese
2 teaspoons butter
4 teaspoons strawberry preserves
Directions:
- Heat a small skillet over medium heat. Butter one side of each of the bread slices with one teaspoon butter. Place one slice, butter side down, in the skillet. Top with the turkey and cheese slices. Place the second slice of bread on top, butter side up.
- When the first side of the sandwich is golden brown, turn and brown the other side, 3 to 5 minutes per side, or until the cheese begins to melt.
- Remove sandwich to a plate and top with strawberry preserves, or serve the preserves on the side.
Roast Beef and Gravy:
![Picture](/uploads/1/3/8/0/13807191/3522489.jpg?0)
This is a great Sunday meal for a group of people, or that you can save for left overs later in the week. Mashed potatoes and steamed vegetables go great with this meal! This meal will take about an hour and a half.
Ingredients:
Ingredients:
- 1 three-four pound bone-in rib-eye-roast
- 1/4 cup of olive oil
- Salt or black pepper as wanted or needed
- 1 large shallot, finely chopped
- 1/2 a bottle of red wine, Sutterhome is my favorite
- 5 cups of beef stock
- Preheat the oven to 400 degrees
- If salt and pepper are desired, put on the rib-eye now. After you put on the desired amount all over the rib-eye you must put the olive oil into a saute pan/ roasting pan and turn the stove onto medium heat. Put the rib-eye in the pan and cook until the meat has a deep golden brown color to all sides. Take aluminum foil and cover meat over the pan and put the pan in the oven. Leave the pan in the oven for about 15 minutes for a medium rare roast.
- Once cooked to the desired amount, take the pan and roast out and let sit with foil still covering for another 15 minutes. Cut into desired slices
- Take all of the left over fat and juices from the roast pan and put into a separate pan on the stove on medium heat. Add the shallots and cook until they are golden brown, this should take about 4-6 minutes.
- Next, deglaze the pan with 1/2 a cup of wine, making sure the scrap the brown bits from the bottom of the pan. Add the rest of the wine, bring that to a boil and reduce the amount in the pan in half.
- Add the stock into the pan and let simmer, reducing again by half. Bring this to a mesh sieve, run through and return to pan. Bring the gravy back to a boil, then let simmer until you have the desired consistency
Shepherds Pie:
![Picture](/uploads/1/3/8/0/13807191/6268804.jpg?0)
Shepherds pie is an easy delicious meal that can feed many people, or leave a lot of leftovers.
Ingredients:
2. Open up the 2 cans or corn or peas and evenly put them into the casserole dish on top of the ground beef. these vegetables DO NOT need to be cooked before putting them into the dish. This is because they will cook when put into the oven.
3. Next step is to make the mashed or instant potatoes. For now we are using instant mashed potatoes, measure out the 2 cups of skim milk and put it into a medium sauce pan. Put in the 2 tablespoons of margarine next and bring that to a boil. Once boiling, add the contents of the package into the pan and put the heat all the way down on the stove. Stir in the mix until completely smooth, add the mashed potatoes onto the top of the casserole dish.
4. Put the entire casserole dish into the oven and set the timer for 30 minutes
5. ENJOY!!!
Ingredients:
- 2.5 pounds of lean ground beef
- 2 cans of corn or peas, whichever you prefer
- 8-10 medium to large potatoes, box of instant garlic mashed potatoes
- 2 cups of skim milk
- 2 tablespoons of margarine
2. Open up the 2 cans or corn or peas and evenly put them into the casserole dish on top of the ground beef. these vegetables DO NOT need to be cooked before putting them into the dish. This is because they will cook when put into the oven.
3. Next step is to make the mashed or instant potatoes. For now we are using instant mashed potatoes, measure out the 2 cups of skim milk and put it into a medium sauce pan. Put in the 2 tablespoons of margarine next and bring that to a boil. Once boiling, add the contents of the package into the pan and put the heat all the way down on the stove. Stir in the mix until completely smooth, add the mashed potatoes onto the top of the casserole dish.
4. Put the entire casserole dish into the oven and set the timer for 30 minutes
5. ENJOY!!!
Crockpot Italian Chicken & Potatoes:
![Picture](/uploads/1/3/8/0/13807191/3172213.jpg?0)
You can add other ingredients to this super easy recipe.
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours, 15 minutes
Ingredients:
Combine all ingredients in a 3-4 quart crockpot. Cover and cook on low for 6-8 hours until chicken is thoroughly cooked and potatoes are tender. Serves 4-6
Enjoy!
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours, 15 minutes
Ingredients:
- 1-1/2 lbs. boneless, skinless chicken breasts, sliced
- 1/2 cup zesty Italian salad dressing
- 1/2 tsp. dried Italian seasoning
- 4 cloves garlic, minced
- 4 potatoes, cubed
Combine all ingredients in a 3-4 quart crockpot. Cover and cook on low for 6-8 hours until chicken is thoroughly cooked and potatoes are tender. Serves 4-6
Enjoy!
Apricot-Lemon Chicken:
![Picture](/uploads/1/3/8/0/13807191/5602414.jpg?0)
1 teaspoon curry powder
· 1/2 teaspoon salt
· 1/4 teaspoon freshly ground black pepper
· 4 (6-ounce) skinless, boneless chicken breast halves
· Cooking spray
· 1/3 cup apricot spread (such as Polaner All Fruit)
· 2 tablespoons fresh lemon juice
· 2 tablespoons water
· 2 teaspoons grated lemon rind
Preparation
1. Combine first 3 ingredients in a small bowl; rub mixture over chicken.
2. Place a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Cook chicken 6 minutes on each side or until done. Remove chicken from pan, and keep warm.
3. Add apricot spread, lemon juice, and 2 tablespoons water to pan, stirring until smooth. Cook over medium heat 1 minute. Spoon sauce over chicken; sprinkle with lemon rind.
· 1/2 teaspoon salt
· 1/4 teaspoon freshly ground black pepper
· 4 (6-ounce) skinless, boneless chicken breast halves
· Cooking spray
· 1/3 cup apricot spread (such as Polaner All Fruit)
· 2 tablespoons fresh lemon juice
· 2 tablespoons water
· 2 teaspoons grated lemon rind
Preparation
1. Combine first 3 ingredients in a small bowl; rub mixture over chicken.
2. Place a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Cook chicken 6 minutes on each side or until done. Remove chicken from pan, and keep warm.
3. Add apricot spread, lemon juice, and 2 tablespoons water to pan, stirring until smooth. Cook over medium heat 1 minute. Spoon sauce over chicken; sprinkle with lemon rind.
Shredded Chicken Tacos with Tomatoes and Grilled Corn:
![Picture](/uploads/1/3/8/0/13807191/7299432.jpg?0)
· 2 ears shucked corn
· 1 (12-ounce) package baby heirloom tomatoes
· 1/2 teaspoon freshly ground black pepper
· 1/4 teaspoon salt
· 8 (6-inch) corn tortillas
· 2 cups shredded skinless, boneless rotisserie chicken breast
· 1 peeled avocado, cut into 16 slices
· 8 lime wedges (optional)
Preparation
1. Preheat broiler.
2. Place corn on a jelly-roll pan; broil 18 minutes or until charred on all sides, rotating every 6 minutes. Cut kernels from corn; place kernels in a medium bowl. Cut tomatoes into quarters. Add tomatoes to corn, and sprinkle corn mixture with black pepper and salt.
3. Heat tortillas according to package directions. Divide chicken evenly among tortillas; top each taco with 1/4 cup corn mixture and 2 avocado slices. Serve with lime wedges, if desired.
· 1 (12-ounce) package baby heirloom tomatoes
· 1/2 teaspoon freshly ground black pepper
· 1/4 teaspoon salt
· 8 (6-inch) corn tortillas
· 2 cups shredded skinless, boneless rotisserie chicken breast
· 1 peeled avocado, cut into 16 slices
· 8 lime wedges (optional)
Preparation
1. Preheat broiler.
2. Place corn on a jelly-roll pan; broil 18 minutes or until charred on all sides, rotating every 6 minutes. Cut kernels from corn; place kernels in a medium bowl. Cut tomatoes into quarters. Add tomatoes to corn, and sprinkle corn mixture with black pepper and salt.
3. Heat tortillas according to package directions. Divide chicken evenly among tortillas; top each taco with 1/4 cup corn mixture and 2 avocado slices. Serve with lime wedges, if desired.
Balsamic Chicken with Roasted Tomatoes:
![Picture](/uploads/1/3/8/0/13807191/9088407.jpg?0)
· 1 pint grape tomatoes
· 1 tablespoon honey
· 1 1/2 teaspoons olive oil
· 1/2 teaspoon salt, divided
· 4 (6-ounce) skinless, boneless chicken breast halves
· 1/2 teaspoon freshly ground black pepper
· Cooking spray
· Balsamic vinaigrette salad spritzer (such as Wish-Bone)
Preparation
1. Preheat oven to 450°.
2. Combine first 3 ingredients in a small bowl; place tomato mixture on a foil-lined jelly-roll pan. Bake at 450° for 12 minutes or until tomato skins burst and begin to wrinkle, stirring once. Transfer tomatoes to a bowl, scraping juices into bowl. Stir 1/4 teaspoon salt into tomato mixture.
3. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken evenly with 1/4 teaspoon salt and pepper.
4. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 3 to 4 minutes on each side. Place chicken on individual plates; coat each breast half with 2 to 3 sprays of balsamic spritzer. Spoon tomatoes evenly over chicken.
· 1 tablespoon honey
· 1 1/2 teaspoons olive oil
· 1/2 teaspoon salt, divided
· 4 (6-ounce) skinless, boneless chicken breast halves
· 1/2 teaspoon freshly ground black pepper
· Cooking spray
· Balsamic vinaigrette salad spritzer (such as Wish-Bone)
Preparation
1. Preheat oven to 450°.
2. Combine first 3 ingredients in a small bowl; place tomato mixture on a foil-lined jelly-roll pan. Bake at 450° for 12 minutes or until tomato skins burst and begin to wrinkle, stirring once. Transfer tomatoes to a bowl, scraping juices into bowl. Stir 1/4 teaspoon salt into tomato mixture.
3. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken evenly with 1/4 teaspoon salt and pepper.
4. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 3 to 4 minutes on each side. Place chicken on individual plates; coat each breast half with 2 to 3 sprays of balsamic spritzer. Spoon tomatoes evenly over chicken.