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Recipes
Chicken Kale Pasta
By linda1949
Prepare pasta according to package directions
- One 16 oz. package whole wheat penne pasta
- 4 (6 oz.) skinless, boneless chicken breasts, cut into 1" pieces
- Kosher salt
- Freshly ground pepper
- 2 tablespoons EACH extra-virgin olive oil and unsalted butter
- 4 garlic cloves, minced
- 1 cup reduced-sodium chicken broth
- 3/4 cup dry white wine
- 5 oz. kale, stemmed and coarsely chopped
- 2 cups grape tomatoes, halved
- 1 cup (4 oz.) shaved Parmesan cheese
- Garnish: shaved Parmesan cheese (optional)
Savory Chicken Breasts
By linda1949
For each serving, prepare a cooking package of heavy duty aluminum foil
- 4 Chicken Breasts
- Potatoes 1/8 " slices (use enough for your family's needs)
- Carrots 1/8" slices (use enough for your family's needs)
- 3 tablespoons butter or margarine
- 1 can (16 oz) whole kernel corn (drained)
- 1 teaspoon salt
- 1/2 teaspoon rosemary
- 1/2 teaspoon thyme
- 1/4 teaspoon pepper
Roasted Sweet Potatoes and Greens
By linda1949
Preheat oven to 400 degrees
- 1 1/2 to 2 lb. sweet potatoes, scrubbed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 garlic cloves, sliced or minced
- 1/4 cup chopped hazelnuts
- 2 cups arugula
- 1/4 cup cider vinegar
Cranberry Jello Salad
By linda1949
Dissolve Jello with hot water
- 2 3 oz. boxes black cherry Jello
- 1 can jellied cranberry sauce
- 1 15 oz. can crushed pineapple, drained
- 1/2 cup chopped nuts
- 2 cups hot water
- 1 cup cold water
Chicken Parmesan
By linda1949
Combine flour with salt and pepper to taste on a large plate
- 1/2 cup all-purpose flour
- 8 boneless, skinless chicken breast halves, pounded to uniform thinness
- 1/2 cup olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 3/4 cup low-sodium chicken OR beef broth
- 3 (14.5 oz.) cans crushed tomatoes
- 2 tablespoons sugar
- 1/4 cup chopped fresh parsley, divided, plus more for garnish
- 1 1/2 cups freshly grated Parmesan cheese
- 1 lb. thin linguine or other pasta, cooked al dente
Butternut Squash Soup
By linda1949
Cut squash in half lengthwise and remove seeds
- One 3 pound butternut squash
- 3/4 pound carrots, scraped and cut into chunks (8 carrots)
- 2 1/2 cups chicken broth
- 3/4 cup orange juice
- 1/2 tsp. salt
- 1/2 tsp. ground ginger
- 1/2 cup whipping cream
- 2 tbls. finely chopped pecans
- Ground nutmeg
Stuffed Shells Florentine with Pasta Sauce
By linda1949
Preheat oven to 425 degrees
- Olive Oil cooking spray
- 1 tablespoon 1 tablespoon Extra-Virgin Olive Oil
- 1/2 cup 1/2 cup fresh prediced onions
- 2 tablespoons 2 tablespoons minced garlic
- 1 lb. 1 lb. mild Italian chicken OR pork sausage
- 18 18 Barilla Jumbo Pasta Shells (6 oz.)
- 1 (24 oz.) jar 1 (24 oz.) jar Bertolli Tomato & Basil Pasta Sauce, divided
- 2 tablespoons 2 tablespoons fresh Italian parsley, coarsely chopped
- 3 cups 3 cups Fresh Express Baby Spinach
- 1 cup 1 cup Sargento Mozzarella/Provolone Shredded Cheese
- Aluminum foil
Parmesan-Crusted Chicken
By linda1949
Preheat oven to 425 degrees
- 1/2 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 1 3/4 lb. boneless, skinless chicken breasts
- 4 teaspoons Italian bread crumbs
Chicken Parmesan Casserole
By linda1949
Preheat oven to 350 degrees
- 2 pounds of chicken thighs, diced
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
- 1/2 tsp. garlic powder
- 1 - 24 oz. jar marinara sauce
- 1/2 cup shredded Parmesan cheese
- 1 1/2 cups shredded Mozzarella cheese
- 1 cup panko bread crumbs
- 2 tbl. olive oil
- 1/4 cup fresh herbs (parsley, basil, oregano, etc.)
Chicken Broccoli Salad
By linda1949
In a large skillet, place chicken breasts in a single layer
- 3 boneless, skinless chicken breasts (about 1 1/2 pounds)
- 2 cups water
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 4 cups broccoli florets
- 1 red onion, diced
- 1 cup crushed peanuts
- 1 cup dried cranberries
- 1 cup mayonnaise
- 3 tablespoons orange marmalade