4 chicken Breasts
3 Tbsp olive oil
1 cup barbeque sauce
8 slices bacon, cooked crisp, drained
4 slices Pepper Jack or Swiss cheese
1 cup dried onions
Salt and pepper
Season chicken with salt and pepper and sauté in olive oil until no longer pink
Top with bacon, cheese and dried onion
Serve over a bed of rice or on a bun
10 ounces dried linguine or desired pasta
1 19 – ounce can white kidney (cannellini) beans, rinsed and drained
1/2 of a lemon
3 tablespoons olive oil
½ c prepared pesto
Cook pasta according to package directions, adding beans for the last 2 minutes of cooking time. Remove 1/2 cup of the cooking liquids; set aside. Drain pasta and beans; cover to keep warm.
Meanwhile, finely shred peel from the lemon half (about 2 teaspoons). In a small skillet heat 1 tablespoon of the oil over medium heat. Add lemon peel; cook and stir 1 minute, or until lightly golden.
Combine cooked lemon peel, pesto, the remaining 2 tablespoons olive oil, the juice from the lemon half, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add reserved cooking liquid, 1 tablespoon at a time, stirring until desired consistency is reached.
To serve, toss hot cooked pasta mixture with lemon-basil mixture. Makes 4 servings.
Serves 6-8
1 pound ground pork
1 – 16-ounce bag coleslaw mix (shredded carrots and cabbage)
5 cloves garlic, minced
1 teaspoon ginger, minced
⅓ cup soy sauce
2 tablespoons sesame oil
Green onions, for garnish
In a small bowl, combine the garlic, ginger, soy sauce and sesame oil. Set aside.
In a large skillet, brown the pork over medium-high heat.
Add the shredded cabbage and carrots, and stir to combine.
Add the sauce mixture to the meat and veggies. Stir and cook for about 3 to 5 minutes, until the cabbage has just begun to wilt but is still crunchy.
Serve over rice, garnished with green onions if desired
Ingredients:
Meatballs
½ pounds ground turkey
½ cup shredded Italian fontina or mild provolone cheese
1 small garlic clove, crushed or minced fine
1/8 tsp salt
1/8 tsp pepper
1 Tbsp olive oil
Soup
1 Tbsp olive oil
1 medium onion, chopped
1 garlic clove, crushed or minced fine
½ pound carrots, peeled and diced
½ pound peeled and diced butternut squash
1 can (48 oz) chicken broth
1 can (15 ½ oz) can canelli beans, drained and rinsed
¼ tsp salt
1/8 tsp black pepper
1 cab (14 ½ oz) Italian style tomatoes
½ pound escarole, trimmed and chopped
1 small zucchini, diced
Directions:
To make meatballs:
In a medium bowl, combine turkey, cheese, garlic, salt, and pepper; mix until just blended. Shape into about 24 (1-inch) balls. Pan-fry meatballs in 1 Tbsp olive oil, turning until browned; cool.
To make soup:
Heat oil in large 5 qt pot over medium heat. Add onion and garlic. Cook until softened, about 4 minutes. Add carrots and squash, broth, beans, salt, and pepper, and bring to a boil. Reduce heat to low, cover and simmer about 10 minutes or until vegetables are soft. Add cooked meatballs and tomatoes; return to a boil. Reduce heat and simmer 4 minutes. Stir in escarole and zucchini.
Serve with extra fontina cheese on top!
Ingredients:
Base Ingredients
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Filling
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Blue Cheese Spread
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Topping
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Directions:
Ingredients:
2 lbs boneless chicken breasts
2 (8 oz) blocks cream cheese
2 (1 oz) packets dry Ranch seasoning
8 oz bacon, cooked crisply and crumbled
Directions:
In a slow cooker combine place chicken, cream cheese, and Ranch seasoning.
Cook on low for 6-8 hours or on high for 4 hours, until chicken shreds easily.
Once the chicken is shredded, stir with a large fork or spoon so the chicken shreds and all the
ingredients combine.
Add in crumbled bacon and stir to incorporate.
Serve warm.
Ingredients:
1 Tbsp olive oil
½ pound bacon, cut into 1 inch pieces
2 cloves garlic, minced
2 tsp lemon zest
2/3 cup sour cream
2 cups halved cherry tomatoes
4 cups baby arugula, coarsely chopped
Salt and pepper
1 pinch cayenne pepper
1 Tbsp shredded Parmesan cheese
2 cups ditalini pasta, cooked according to package
Directions:
Pour olive oil into a heavy skillet over medium heat, add bacon and cook until almost crisp (5-8 minutes). Remove all but 2 Tbsp bacon drippings, and turn off heat. Stir in garlic and lemon and cook until fragrant, 2-3 minutes, add sour cream and warm pasta. Return heat to medium and add tomatoes and arugula. Season with salt, pepper and cayenne pepper and garnish with parmesan cheese.
Ingredients:
1 package (11 oz.) of tuna packed in water
1 can cream of mushroom soup
¼ cup diced onion
¼ cup diced green pepper
Salt and pepper to taste
¼ cup melted butter
1 pkg hamburger or slider buns
Directions:
Combine the tuna, soup, onion and pepper and salt and pepper. Place evenly into buns, and brush the top of each bun with melted butter. Bake uncovered 15 min or until tuna is warm.
Recipe courtesy of Joseph Warement, Floral Design Instructor. Photo: Google Images
Ingredients:
2 cups cooked shredded Turkey
6 oz egg noodles, cooked according to the package directions
8 oz sliced mushrooms
2 Tbsp butter
8 oz sour cream
1 can cream of celery soup
¼ c Parmesan cheese
Directions:
Melt butter and cook mushrooms 5-7 minutes. Add soup, sour cream salt and pepper. Combine. Add turkey and combine. Spray a 9 x 13 casserole pan with pan spray and add noodles. Pour turkey mixture over noodles and top with cheese. Bake covered, 35-40 minutes or until hot and bubbly.
Ingredients:
1 Tbsp olive oil
1 Tbsp butter
¼ cup diced onion
1 clove garlic, minced
16 oz cream cheese
1 cup milk or cream
1 cup Buffalo sauce
Hot pepper sauce (I use Franks Red Hot) to taste
2 cups cooked, shredded chicken
½ cup ranch dressing
8 oz package shredded mozzarella cheese
16 oz package Lasagna noodles, cooked
Directions:
In a large skillet, heat the olive oil and butter until butter is melted. Add the onions and cook until translucent. Add the garlic and cook for 2-3 minutes.
Cut the cream cheese into cubes and add to the skillet. Stir well until completely melted and then add the buffalo sauce, milk and a few dashes of hot pepper sauce to taste. Spoon a small amount of this mixture onto the bottom of a sprayed 9X13 in pan. Stir chicken into the remaining mixture.
Place one layer of cooked lasagna noodles in the bottom of the dish. Spread half of the chicken mixture of the noodles then drizzle with half of the ranch dressing. Add another layer of noodles and then the remaining chicken and ranch dressing. Place a final layer of lasagna noodles and then sprinkle the mozzarella cheese on top.
Bake covered, 350° for about 25 minutes.
Serve with additional ranch or bleu cheese, carrot and celery sticks.
