Your Custom Text Here
4 skinless, boneless chicken breasts
1 egg
2 tbsp olive oil
1/2 cup mozzarella cheese
1/2 cup dry breadcrumbs
2 cups sauce
Dip the chicken in egg and coat with breadcrumbs
Heat oil in a skillet and cook chicken for 10 minutes
Heat sauce to a boil
Return chicken to the skillet, cover with sauce, and cook low for 5 minutes
Top chicken with cheese
1/2 of a 16 oz package of egg noodles
1 cup (8 oz) ricotta
2/3 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
2 1/2 cups of spaghetti sauce
Preheat the oven to 375 degrees
Cook the egg noodles and drain
In a bowl, mix the 3 cheeses with the noodles
In a 2 quart baking dish, spoon sauce to cover the bottom of the dish
Layer 1/2 noodle mix and 1/2 the sauce
Repeat layers
Bake for 25-30 minutes
2 tbsp olive oil
1 small onion, chopped
2-3 garlic cloves, peeled and chopped
1 (16 oz) jar of roasted red peppers, drained and chopped
1/2 cup low sodium chicken stock or vegetable stock
1 cup crumbled feta cheese or a 6 oz block
1 pound whole wheat linguine
Salt, to taste
Pepper, to taste
2 tbsp chopped fresh parsley leaves
Heat oil in a skillet over medium-high heat
Saute onion and garlic until soft, about 10 minutes
Add roasted peppers and saute until heated through
Remove from heat and let cool slightly
Place mixture in a food processor with stock and all but 2 tbsp of feta cheese
Process until combined and smooth about 30 seconds
Cook pasta and drain, reserving 1/2 cup of water
Toss pasta with sauce, adding pasta water by the tbsp, if needed
Sauce should cling nicely to the pasta
Season with salt and pepper
Sprinkle with parsley and remaining feta cheese
1 avocado, cut lengthwise
2 cups cooked chicken, shredded
2 tbsp grated onion
1/4 cup chopped fresh cilantro
1/4 tsp ground cumin
1/4 tsp paprika
1/4 cup creme fraiche
1/4 cup mayonnaise
1 tbsp ketchup
1 tsp fresh lime juice
Salt, to taste
Pepper, to taste
1 small tomato, finely chopped
Combine chicken, cumin and paprika in a small bowl
Combine creme fraiche, mayonnaise, ketchup, lime juice, salt, and pepper in a bowl
Combine both bowls
Fill avocados with chicken mixture, top with tomato, and sprinkle with cilantro
4 tilapia fillets
1/2 cup orange juice
3 tbsp fresh lime juice
1 tbsp brown sugar
1 tbsp olive oil
2 tsp soy sauce
1/2 tsp salt
1/2 tsp ground cumin
1/4 tsp black pepper
1/4 tsp ground red pepper
2 garlic cloves, crushed
1/2 tsp paprika
Place fish in a shallow roasting pan
Combine orange juice and 9 next ingredients (through garlic)
Pour mixture over fish and let stand for 15 minutes
Preheat the broiler
Sprinkle fish with paprika
Broil for 15 minutes
Drizzle sauce over the fish before serving
1 can (14.5 oz) diced tomatoes, undrained
1 package (6 oz) Stove Top stuffing mix for chicken
1/2 cup water
2 cloves garlic, minced
1.5 pounds boneless, skinless chicken breasts - Cut into bite sized pieces
1 tsp dried basil leaves
1 cup shredded mozzarella cheese
Preheat the oven to 400 degrees
Place tomatoes with their liquid in a bowl
Add stuffing mix, water and garlic
Place chicken in a 13 x 9 inch baking dish and sprinkle with basil and cheese
Top with stuffing mixture
Bake for 30 minutes
4 cod fillets
2/3 cup of mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup chopped green onion
1 tsp Worcestershire sauce
Preheat the oven to 400 degrees
Place fillets in an 8 inch square baking dish
In a small bowl, combine other ingredients
Spoon over fish
Bake, uncovered, for 15-20 minutes
4 cups pasta noodles
6.5 tbsp butter
1/3 cup onion, finely chopped
1/3 cup roasted red peppers (jarred), finely chopped
1-2 jalapeno peppers, seeded and finely minced
4 tbsp flour
2.5 cups milk
1/4 tsp cayenne pepper
1/4 tsp onion powder
1/4 tsp garlic powder
1/2 tsp salt
1/4 tsp ground black pepper
2 cups Colby Jack cheese, shredded
1 cup Pepper Jack cheese, shredded
1 cup Sharp cheddar cheese, shredded
4 oz crusty Italian bread or baguette, torn into large chunks
Cook pasta and drain
Melt 1/2 tbsp butter in small skillet over medium-high heat
Add onion, red pepper, and jalapenos - Cook and stir about 5-7 minutes
In medium saucepan, melt 4 tbsp butter over medium-high heat
Once butter is melted, whisk in flour
Cook mixture, whisking constantly until it turns a light golden brown/foams (about 2 minutes)
Reduce heat to medium-low and stir in cayenne, onion powder, garlic powder, and salt/pepper
Add cheeses to the mix and whisk until completely melted
Preheat the oven to 375 degrees
Butter a 2 quart casserole dish
Return drained pasta to pot
Add in sauteed vegetables and cheese sauce - Mix well
Transfer all to the casserole dish
Melt remaining 2 tbsp butter in small bowl
Using a food processor, pulse bread into bread crumbs - Add to butter and toss
Sprinkle bread crumbs on top of pasta
Bake for 25 minutes
6 boneless, skinless chicken breasts
2 tbsp lemon juice
1/4 tsp salt
1/4 tsp black pepper
1 cup crumbled feta cheese
1/4 cup finely chopped red pepper
1/4 cup finely chopped fresh parsley
Preheat the oven to 350 degrees
Arrange chicken in a 13 x 9 baking dish
Drizzle with 1 tbsp of lemon juice
Season with salt and pepper
Top with feta cheese and drizzle with remaining lemon juice
Bake 35-40 minutes or until chicken is baked through
Sprinkle with red pepper and parsley
2 tsp vegetable oil
6 boneless, skinless chicken breasts
1/2 cup Catalina dressing
1/2 cup apricot jam
1/2 package of dry onion soup mix (about 3 tbsp)
Preheat the oven to 350 degrees
Heat oil in a skillet on medium-high heat
Add chicken and cook 4 minutes on each side until browned
Remove chicken from skillet and place in a glass baking dish
Mix dressing, jam, and soup mix in a bowl and pour over the chicken
Bake for 45 minutes
12 jumbo shrimp, deveined
1/4 fresh pineapple or 1 can (14 oz) of pineapple chunks
6 slices of bacon, cut in half
Wrap shrimp and chunk of pineapple in bacon
Cook 3 minutes on each side in a heated skillet
1 whole chicken (4-5 pounds)
1/4 cup olive oil
Kosher salt
Pepper, to taste
4 green onions, cut into 1 inch pieces
1 red bell pepper, seeded and cut into 1/4 inch strips
1 yellow bell pepper, seeded and cut into 1/4 inch strips
1 red onion, halved and cut into 1/4 inch slices
1 cup beer
1 cup BBQ sauce
Prepare grill with medium-high heat
Rinse chicken and pat dry with paper towels
Brush outside of the chicken with 2 tbsp olive oil and season with salt and pepper
In large bowl, stir together onions and peppers with 2 tbsp olive oil, salt and pepper
Pour beer into center cup of chicken roaster
Place chicken on top of roaster
Set roaster on grill, away from heat and cook for 30 minutes
Add veggies to the base of the roaster and continue cooking
Baste with BBQ sauce every 15-20 minutes
Cook 90 minutes total
Remove from heat and let rest for 20 minutes before carving
1/4 cup chopped sun dried tomatoes
2 tbsp fresh chopped basil leaves
2 tbsp chopped black olives (about 10 olives)
1/4 cup olive oil
12 medium scallops
1/4 tsp salt
1/4 tsp pepper
12 slices prosciutto
Preheat the oven to 350 degrees
In food processor, combine tomatoes, basil, olives, and olive oil until finely chopped
Season both sides of the scallops with salt and pepper
Rub each scallop with the tomato mixture
Fold each slice of prosciutto in half and then wrap each scallop in 1 slice of prosciutto
Place wrapped scallops in buttered baking dish, seam side down
Bake until scallops are cooked through, about 15 minutes
6 bacon strips, cut in half
6 boneless, skinless chicken breasts
1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cup soy sauce
1 tsp minced garlic
1/2 tsp salt
1/2 tsp dried oregano
1/4 tsp pepper
6 thin slices of sweet onion
6 thin slices of tomato
6 thin slices of avocado
6 thin slices of Monterey Jack cheese
Cook bacon and drain
Flatten chicken to even thinness
In large bag, combine oil, vinegar, soy, garlic, salt, oregano, and pepper
Add chicken and seal for 30 minutes in refrigerator
Drain and discard marinade
Grill chicken, uncovered, over medium heat for 6 minutes on each side
Move chicken to the edge of the grill
Top with bacon, slice of onion, tomato, avocado, and cheese
Cover and grill for 4-6 minutes until the cheese is melted
8 boneless, skinless chicken breasts
8 4x4 slices of Swiss cheese
1 can of cream of chicken soup
1/2 cup of white wine
2 cups Pepperidge Farm herb stuffing
1/2 cup melted margarine
Preheat the oven to 350 degrees
Mix cream of chicken soup and wine
Place chicken in large glass baking dish
Arrange cheese slices on top of chicken
Pour soup/wine mixture on top of cheese
Top with stuffing
Melt margarine and drizzle on top of everything
Bake uncovered for 45-55 minutes
1 pound large wild sea scallops
1 clove garlic, thinly sliced
1 tbsp canola oil
1/4 cup white wine
1 tbsp unsalted butter
1/2 lemon
Salt, to taste
Chive oil (or other herb oil)
Pat scallops dry and allow to come to room temperature
Heat oil and garlic in skillet over medium-high heat
When garlic begin to brown, remove the slices from skillet
Season scallops with salt and place in skillet
Cook 1-2 minutes, turn over and cook additional 1-2 minutes
Scallops should brown on top and bottom
Remove scallops from skillet
Add wine to the skillet and scrape bottom with spatula
Add butter to the skillet (it will foam as it melts)
Squeeze in the juice of one lemon
Spoon sauce over scallops
Garnish with chive or herb oil, if desired
Whole chicken (2-3 pounds)
1 tsp dried oregano
1 tsp garlic powder
1 tbsp onion powder
1 tsp paprika
1 tsp ground ginger
1 tsp dried sage
1 tsp sea salt
1 tbsp pepper
2 cloves garlic, smashed
12 oz can of beer
1/2 pound of bacon
Preheat the oven to 450 degrees
Wash chicken with cold water and pat dry with paper towels
Mix dry ingredients in bowl and rub 1/2 ingredients on inside cavity of chicken
Gently peel skin back from chicken and rub 1/2 mixture into meat of chicken
Open beer and pour out about 1/2 cup
Drop garlic cloves into can
Place chicken, open end down, over beer can to insert beer into open chicken cavity
Place chicken, standing up, in large saute pan
Place 1/3 bacon in top cavity of the chicken and drape remaining 2/3 bacon on outside
Pierce bacon to the chicken with toothpicks
Place chicken in oven for 10 minutes and then lower the temperature to 325 degrees
Cook for an additional hour
3 pounds of chicken drummettes
10 oz soy sauce
1 small can of crushed pineapple
Combine all ingredients and bake for 40 minutes in a 400 degree oven
Optional dip: Combine 1 small container of chive cream cheese with 1 cup sour cream
1 pound jumbo lump crab meat
1/3 cup mayonnaise
1 tbsp water
1 tbsp chopped parsley
2 tsp old bay seasoning
1 tbsp dijon mustard
4 saltine crackers
Remove shells and cartilage from crab meat
Combine mayonnaise, old bay, parsley, mustard, and water
Add crab meat to the mix and do not break up the lumps
Break saltines and add to the mixture
Make into 4 patties and pan fry or boil until golden brown
1/4 cup soy sauce
1/4 cup pure maple syrup
1 piece (2 pound) center-cut salmon filet with skin
Preheat the oven to 450 degrees
Broil soy sauce and maple syrup together until glaze is reduced to 1/3 cup (about 5 minutes)
Arrange salmon, skin side down, on broiler pan and pat dry
Brush salmon generously with glaze
Let stand for 5 minutes
Brush with more glaze
Roast in the oven for 10 minutes
Turn on broiler and brush salmon with more glaze
Broil 3-5 minutes