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Recipes
CHICKEN ALFREDO LASAGNA ROLLS
By dhoffmanlatter
Spray an 8×8 pan with non-stick spray and pour ½ cup alfredo sauce, or just enough to cover the bottom of the pan
- 1/2 cups alfredo sauce (optional homemade recipe below)
- 2 cups cooked, shredded chicken
- oregano
- garlic salt
- 3 cups shredded Mozzarella, or cheese of your choice
- The Best Garlic Alfredo Sauce
- 2 ounces cream cheese
- 2 cups heavy cream (or substitute half and half)
- 2 teaspoon garlic powder
- 1/2 tsp. fresh minced garlic
- salt and freshly ground black pepper
- 1/2 tsp dried oregano
- cup parmesan cheese
Easy Chocolate Croissants
By dhoffmanlatter
Heat oven to 375° F. 1.Unroll the dough and separate it into 8 triangles
- 1 8-count tube refrigerated crescent rolls
- 1/3 cup semisweet chocolate chips or chopped semisweet chocolate
Bundt pan spanakopita
By dhoffmanlatter
Position a rack in the middle and preheat the oven to 350 degrees
- Four 10-ounce packages frozen chopped spinach, thawed and drained
- 3 1/2 sticks (28 tablespoons) unsalted butter
- 6 scallions, thinly sliced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- Kosher salt and freshly ground black pepper
- 8 ounces feta cheese, crumbled
- 1 cup fresh Italian flat-leaf parsley, roughly chopped
- 1/2 cup fresh dill fronds, roughly chopped
- 6 large eggs, beaten
- One 1-pound package phyllo dough sheets, thawed if frozen
Mexican Chocolate Cake
By dhoffmanlatter
1.Heat oven to 350° F. Lightly coat an 8-inch round cake pan with vegetable cooking spray
- Cake:
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsweetened cocoa
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon cayenne pepper or ground Mexican chili powder
- 1/4 teaspoon salt
- 1 cup cold water
- 1/4 cup canola oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon vanilla extract
- Chocolate glaze:
- 1 cup confectioners' sugar
- 1/2 cup cocoa
- 6 tablespoons water
- 10 small fresh strawberries
Weeknight Lemon Chicken Skillet Dinner
By dhoffmanlatter
1. Preheat oven to 450°
- 12 ounces baby red potatoes, halved
- 1 tablespoon olive oil, divided
- 4 (6-ounce) skinless, boneless chicken breast halves, pounded to 3/4-inch thickness
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 2 thyme sprigs
- 4 ounces cremini mushrooms, quartered
- 1 tablespoon chopped fresh thyme
- 1/4 cup whole milk
- 5 teaspoons all-purpose flour
- 1 3/4 cups unsalted chicken stock (such as Swanson)
- 8 very thin lemon slices
- 1 (8-ounce) package trimmed haricots verts (French green beans)
- 2 tablespoons chopped fresh flat-leaf parsley
Shrimp Creole
By dhoffmanlatter
Heat oven to 450 degrees. Coat 4 sheets heavy-duty foil (each 12 by 18 inches) with cooking spray
- 3 cups cooked rice
- 1 14 1/2-ounce can diced tomatoes with garlic and onion
- 1 medium chopped green bell pepper
- 1/2 cup sliced celery
- 1/2 cup chopped onion
- 1 tablespoon light or low-sodium Creole seasoning (such as Tony Chachere)
- 2 to 3 tablespoons packed light brown sugar
- 1/2 teaspoon dried oregano
- 1 pound medium raw shrimp, peeled and deveined
Velvet Chicken Breast with mustard sauce
By dhoffmanlatter
Trim chicken breasts to a uniform size, shape and thickness; they should be about 1/2 inch thick
- 4 small skinless-boneless chicken breasts, about 6 ounces each
- Salt and pepper
- 2 egg whites (about 4 tablespoons)
- 4 tablespoons cornstarch
- 2 tablespoons Dijon mustard
- 2 tablespoons whole-grain Dijon mustard
- 1 teaspoon dried mustard
- 1 tablespoon grated horseradish
- 1/2 cup crème fraîche
- 1 cup chicken broth
- 3 tablespoons melted butter or vegetable oil
- 1 teaspoon roughly chopped thyme leaves
Mario Batali’s Spicy Shrimp Sauté
By dhoffmanlatter
Combine curry paste, fish sauce, sambal and chili sauce in a medium bowl; add shrimp, tossing to coat
- 2 tablespoons red curry paste
- 1/4 cup fish sauce
- 1/4 cup sambal
- 1/4 cup sweet chili sauce
- 2 pounds medium shrimp, peeled and deveined
- 3 tablespoons light sesame oil
- 1 cup sliced scallions
- 2 tablespoons sweet soy sauce
- 1 (14-ounce) can light coconut milk
- 1 bunch cilantro, chopped.
General Tao's Chicken
By dhoffmanlatter
In a medium bowl, combine the chicken, 2 tablespoons soy sauce, 3 tablespoons cornstarch and egg white
- 1 pound 1 pound boneless, skinless chicken breast, cut into bite-size pieces
- 1/4 cup 1/4 cup reduced sodium soy sauce, divided*
- 1/4 cup 1/4 cup cornstarch, divided
- 1 large 1 large egg white
- 1 (1-inch) piece 1 (1-inch) piece peeled fresh ginger
- 2 cloves 2 cloves garlic
- broccoli spears
- chinese mushrooms
- water chestnuts
- 2 medium 2 medium scallions, whites and greens separated
- 1 cup 1 cup reduced sodium chicken broth
- 1 teaspoon 1 teaspoon sriracha sauce, plus more for serving
- 3 tablespoons 3 tablespoons hoisin*
- 1 tablespoon 1 tablespoon plus 1 teaspoon toasted sesame oil
- sesame seeds, for garnish
Honey Lime Fruit Salad
By dhoffmanlatter
Place prepared washed and sliced or diced fruits in a large salad bowl
- 500 g | 1 pound strawberries, washed, hulled and sliced
- 3 kiwi fruits, peeled and sliced into half moons
- 2 mangoes, peeled and diced
- 300 g | 10 ounces blueberries, washed
- 1 cup green grapes, halved
- 1 (250-g | 9-ounces) can pineapple chunks or pieces (or 1/2 of a fresh pineapple, peeled and diced)
- 3 tablespoons honey
- 1 tablespoon fresh squeezed lime juice
- 1 tablespoon pineapple juice (from the canned pineapple, if using)