Creamy Italian tomato chicken

• 2 Tablespoons olive oil, divided
• 4 chicken breasts*
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 (15 ounce) can tomato sauce
• ½ cup heavy cream
• ¼ cup grated parmesan cheese
• 1 teaspoon McCormick Italian Seasoning Herb Grinder, plus more for garnish
• salt and pepper to taste
• ½ cup shredded parmesan cheese
• In a large skillet add 1 Tablespoon olive oil and salt and pepper the chicken. Cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.

1. Add 1 Tablespoon olive oil to the skillet and add the onion and garlic. Sauté for a couple of minutes until tender. Add the tomato sauce, heavy cream, parmesan cheese, and italian seasoning. Salt and pepper to taste.
2. Bring to a simmer and add the chicken back to the skillet. Top with shredded parmesan cheese. Serve over pasta of desired.

Beef Noodle Stir Fry

For the sauce/marinade:
• 2/3 c. reduced-sodium soy sauce
• 2/3 c. beef broth
• 2 Tbsp. brown sugar
• 4 cloves garlic, minced
• 2 tsp. minced ginger
• 1 tsp. cornstarch
For the stir fry:
• 1 lb. boneless beef sirloin steak, sliced thin
• 1 lb. linguini noodles
• 4 tsp canola oil, divided
• 1 red bell pepper, sliced thin
• 1 onion, sliced thin
• 2 carrots, sliced into match-sticks
• 2 c. broccoli florets
• 1-2 c. cabbage, shredded

• Combine soy sauce, broth, brown sugar, garlic, and ginger in a small mixing bowl. Place half of the mixture in a gallon-sized Ziploc bag, add sliced beef, seal (pressing as much air out as you can), and refrigerate for at least 2 hours.
• Add cornstarch to remaining mixture in bowl and stir until smooth, cover and refrigerate until ready to use.
• Prepare linguini noodles according to package directions.
• While noodles are cooking, heat 2 tsp. oil in a large skillet over medium-high heat and add steak slices-- discarding excess marinade. Stir-fry until just browned, remove steak from skillet and set aside.
• Add remaining oil to the same skillet and stir-fry peppers, onion, carrots, and broccoli until onions become clear and soft. Add cabbage and beef to the skillet and cook until cabbage becomes soft.
• When noodles are done cooking, drain and toss with beef/vegetable mixture, adding the reserved sauce mixture. Toss until noodles are coated in sauce. Top with sesame seeds and serve immediately.

Chicken Enchilada Stuffed Zucchini Boats

8 servings, 116 calories, 3.5 g fat, 12 g protein, 11 g carb, 3 g fiber, 4.5 g sugar 410 mg sodium

1 large can enchilada sauce
4 medium zucchini
1 tsp oil
1/2 cup green onions, chopped
1/4 cup chopped cilantro
8 oz cooked shredded chicken  breast
1 tsp cumin
1/2 tsp dried oregano
1/2 tsp chipotle chili powder
1 tbsp tomato paste
3 tbsp water
salt and pepper to taste

for the toppling:  3/4 cup reduced fat shredded sharp cheddar
Bring a large pot of water to boil.  Preheat oven to 400 degrees.  Cut zucchini in half lengthwise and using a small spoon or melon baller, scoop out flesh, leaving 1/4 inch thick.  Chop the scooped out flesh of the zucchini in small pieces and set aside.  Drop the zucchini halves in boiling water and cook 1 minute, remove from water.  In a large sauce pan, heat oil and add onion, garlic and bell pepper.  Cook on medium-low heat for about 2-3 minutes until onions are translucent.  Add chopped zucchini and cilantro, season with salt and pepper and cook about 4 minutes.  Add the cumin oregano chili powder water and tomato paste and cook a few more minutes, then add in chicken; mix and cook 3 more minutes.

Place 1/4 cup of the enchilada sauce on the bottom of a large baking dish and place zucchini halves cut side up.  Using a spoon, fill each hollowed zucchini with 1/3 cup chicken mixture, pressing firmly.  Top each with 2 tablespoons of enchilada sauce and 1 1/2 tablespoons each of shredded cheese.  Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.

Magnolia Bakery Banana Pudding

• 1 (14 oz.) can sweetened condensed milk
• 1½ cups ice cold water
• 1 (3.4 oz.) box vanilla instant pudding mix
• 3 cups heavy cream
• 4 cups sliced ripe bananas
• 1 (12 oz.) box Nilla Wafers

Instructions

1. In a large bowl, beat together the sweetened condensed milk and water until well combined - about 1 minute. Add the pudding mix and beat well - about 2 minutes. Cover and refrigerate for 3-4 hours or overnight. It is very important to allow the proper amount of time for the pudding mixture to set. It will be watery if you don't let it set up long enough.
2. In a large bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pudding mixture until no streaks of pudding remain.
3. Dessert can either be made in individual portions or in a large glass bowl.
4. To assemble dessert, select a large wide glass bowl or trifle bowl with 4-5 quart capacity.
5. Arrange ⅓ of the Nilla wafers covering the bottom, overlapping if necessary. Next, layer ½ of the bananas, and ⅓ of the pudding mixture. Repeat twice more, garnishing with additional wafers or wafer crumbs on the top layer. Cover tightly and allow to chill in the fridge for at least 4 hours - or up to 8 hours, no longer (because bananas will start to brown - see Notes for tips on preventing browning).

Notes

The reason the recipe says to serve within 8 hours is that the bananas will turn brown as they oxidize. There are a couple of things you can do to make not brown as fast:
1) Brush them with some lemon juice. Any fruit juice helps (pineapple, apple, orange). This can change the flavor slightly so brushing them is better than soaking them. Even water neutralizes the ph and will slow down the browning if you rinse them in water.
2) Rinse them with club soda. The advantage here is that it won't affect the taste. Don't use tonic as it has a bad taste.
3) Try to keep them airtight. The less contact with the air the less they will brown.

Read more at http://www.the-girl-who-ate-everything.com/2016/05/magnolia-bakerys-famous-banana-pudding.html#keU5G33WlET1CsXo.99

Smothered Crock-pot Pork Chops

• 4 pork chops (bone in is best, see notes below)
• salt & pepper to taste
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• 1 tablespoon olive oil
• 1 small onion, sliced
• 2 cups mushrooms, sliced
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• ¾ cup beef broth (I prefer low sodium)

1. Preheat oil over medium-high heat. Season pork with salt, pepper, paprika and garlic powder. Brown pork on each side (about 3 minutes each side). Remove pork, add broth and soup to pan and whisk to release any brown bits in the pan.
2. Lay onion & mushrooms in the bottom of the slow cooker. Top with pork and pour the soup mixture overtop.
3. Cook on low 7-8 hours or until pork is tender. Serve over rice.

Rumba Rice Bowls

OUR VERSION OF RUMBI RICE BOWLS WITH RUMBI RICE

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Print Recipe

Ingredients

• 1 Tbsp. vegetable oil
• 4 carrots, peeled and grated
• 3 celery stalks, washed and sliced
• 1 zucchini, chopped into small cubes
• 1 1/2 c. chopped broccoli florets
• 2 c. chicken, grilled and cut into small cubes (OR you can get the pre-cooked grilled chicken strips at Costco in the deli section. It comes in a 2-pack.. use one of the packages and cut up the chicken into little cubes.. just saute the chicken for a few minutes in a skillet before serving)
• *Rumbi Rice (see recipe below)
• **Spicy Hawaiian Teriyaki Sauce (see recipe below)

Instructions

• Heat vegetable oil in a large skillet over medium-high heat. Add carrots, celery, zucchini, and broccoli (pretty much equal parts of said vegetables.. you can add more or less veggies depending on your taste). Saute ONLY until vegetables are crisp tender. About 1-2 minutes tops.
• Serve over Rumbi rice and top with chicken. Serve with Spicy Hawaiian Teriyaki Sauce on the side (about 3 Tbsp. per bowl.. you can add more or less depending on your taste).

Six Layer Million Dollar Dessert

Ingredients:
1 c flour
1 cube butter
1 c finely chopped pecans (optional)
1 8oz package Cream Cheese at room temperature
1 c powdered sugar
1 8 oz container cool whip
4 c whole milk
1 sm pkg instant chocolate pudding
1 sm pkg instant French vanilla pudding
1 hershey candy bar

Layer 1:
Mix flour, butter and pecans together with a fork.  Press in 9 x 13 pan.  Bake 20 min. 375 until golden brown.

Layer 2:
Mix powdered sugar and cream cheese together
Fold in 1/3 of cool whip
Spread on cooled crust

Layer 3:
Mix chocolate pudding and 2 c milk
Let stand 1 minute and pour over cream cheese layer

Layer 4:  
Mix vanilla pudding and 2 c milk.  Let stand 1 minute and pour over chocolate pudding layer.  Chill for about 15 min

Layer 5:
Top with remainder of cool whip

Layer 6:  
Grate chocolate bar over cool whip

Buttermilk Garlic Mashed Potatoes

2 Ibs red potatoes
4 cloves garlic
1/2 cup buttermilk
Salt and Pepper

Put potatoes and garlic in a large stock pot, cover with cold water,put lid on and bring to a boil.  Take lid off and boil about 15 minutes until tender.  Drain potatoes reserving 1/2 cup of liquid.  Add buttermilk and reserved liquid.  Mash, Salt and Pepper to taste

Potatoes and Onions

Ingredients
2 pounds new potatoes (white, red, or Yukon gold), scrubbed and halved
1 pound cippolini onions, peeled
1/4 cup extra-virgin olive oil
2 teaspoons dried rosemary
1 teaspoon salt
1 teaspoon freshly ground black pepper

Directions
Preheat the oven to 400 degrees F.

In a large bowl, toss together all of the ingredients. Spread the mixture in a single layer on a baking sheet. Bake until the potatoes and onions are golden brown and cooked through, about 40 minutes. Serve immediately or cool and store in an air-tight container in the refrigerator, reheating the next day in a preheated 400 degrees F oven for 10 to 15 minutes.

Recipe courtesy of Giada De Laurentiis

Roman Style Chicken

Ingredients

4 skinless chicken breast halves, with ribs
2 skinless chicken thighs, with bones
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves

Directions

Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.

If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

Recipe courtesy of Giada De Laurentiis

SERVE WITH POTATOES AND ONIONS RECIPE

Curried Chicken and Rice Soup

Curried Chicken and Rice Soup

Total Time:

1 hr 15 min

Prep:

20 min

Cook:

55 min

Yield:4 servings

Ingredients

1 bone-in chicken breast (about 1 1/2 pounds), halved

2 medium carrots, sliced diagonally into 2-inch pieces

1 bay leaf

Kosher salt

6 cups low-sodium chicken broth

2 tablespoons unsalted butter

1 large onion, very thinly sliced

1 teaspoon sugar

1 1/2 teaspoons Madras curry powder

1/3 cup jasmine rice

3 tablespoons finely chopped fresh mint

3 tablespoons chopped fresh dill

1 lemon, cut into wedges

Directions

Combine the chicken, carrots, bay leaf and a pinch of salt in a medium saucepan. Add 3 cups broth and bring to a boil; immediately reduce the heat to low, cover and cook until the chicken is just firm, about 20 minutes.

Meanwhile, heat the butter in another saucepan over medium-low heat. Add the onion, sugar and 1 teaspoon salt; cook until the onion is soft, 5 minutes. Add the curry powder and cook for 1 minute. Add the rice and the remaining 3 cups broth. Increase the heat to medium, cover and simmer until the rice falls apart, 15 to 20 minutes.

Remove the chicken from its broth; discard the skin and shred the meat into pieces. Return the shredded chicken to the same broth.

Puree the rice mixture with an immersion blender until smooth (or use a regular blender, then return to the pan). Pour in the shredded chicken and broth, stirring gently to combine; bring to a simmer. Toss in the chopped herbs and serve the soup with lemon wedges.

Per serving: Calories 390; Fat 11 g (Sat. 5 g; Mono. 1.6 g; Poly. 1.3 g); Cholesterol 130 mg; Sodium 740 mg; Carbohydrate 18 g; Fiber 2 g; Protein 55 g

Balsamic Vegetable Meatloaf

-Bobby Flay

Ingredients
2 tablespoons extra-virgin olive oil
1 small zucchini, finely diced
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
5 cloves garlic, smashed to a paste with coarse salt
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground pepper
1 large egg, lightly beaten
1 tablespoon finely chopped fresh thyme
1/4 cup chopped fresh parsley
1 1/2 pounds ground turkey (90 percent lean)
1 cup panko (coarse Japanese breadcrumbs)
1/2 cup freshly grated Romano or Parmesan cheese
3/4 cup ketchup
1/4 cup plus 2 tablespoons balsamic vinegar



Directions
Preheat the oven to 425 degrees. Heat the oil in a large saute pan over high heat. Add the zucchini, bell peppers, garlic paste and 1/4 teaspoon red pepper flakes. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool.

Whisk the egg and fresh herbs in a large bowl. Add the turkey, panko, grated cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined.

Gently press the mixture into a 9-by-5-inch loaf pan. Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar and 1/4 teaspoon red pepper flakes in a small bowl; brush the mixture over the entire loaf. Bake for 1 to 1 1/4 hours. Let rest for 10 minutes before slicing.

Per serving: Calories 270; Fat 14 g (Sat. 4.2 g; Mono. 6.3 g; Poly. 3.1 g); Cholesterol 104 mg; Sodium 451 mg; Carbohydrate 16 g; Fiber 1 g; Protein 20 g

Golden Winter Soup

8 Servings

2 Tbsp butter
5 cups cubed peeled  butternut squash (about 1 1/2 Ibs or 1 medium squash)
2 cups cubed peeled russet potatoes
1 tsp kosher salt
1/4 tsp black pepper
2 cups sliced leek
4 cups fat-free, less sodium chicken broth
1 cup half-and-half
12 oz baguette, cut into 16 slices
3/4 cup (3 oz) shredded Gruyere cheese

Preheat broiler

Melt butter in a large Pot (or dutch oven) over medium high heat.  Add squash, potato, salt and pepper to pan.  Sauté 3 minutes.  Add leek; sauté 1 minute.   Stir in  broth.  Bring to a boil.  Reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally.  Place half of potato mixture into a blender.  Remove center piece of blender lid (to allow steam to escape).  Secure blender lid on blender.  Place a clean towel over opening in blender lid (to avoid splatters).  Blend until smooth.  Pour into a large bowl.  Repeat procedure with remaining potato mixture.  Stir in half-and-half.  Cover and keep warm. Arrange bread slices in a single layer on a baking sheet; sprinkle evenly with cheese.  Broil bread slices 2 minutes or until golden.  Ladle 1 cup soup into each of 8 bowls; Servce 2 bread slices with each serving.  Garnish with freshly ground black pepper if desired.

Calories 329
Fat 10.9 g
Sat Fat 6.2 g
Mono fat 3 g
Protein 12.8 g
Carb 46.7 g
Fiber 4.8 g
Cholesterol 30 mg
Iron 3.2 mg
Sodium 813 mg
Calcium 217 mg

From Cooking Light- Barbara Kafka

Sweet White Rolls

Mix together:

2 cups warm water
2 Tbsp dry yeast
1 cup sugar

Let sit while you gather:

1 cup melted butter
2 eggs
2 tsp salt
1 tsp baking powder

Mix into yeast mixture and add:

7-8 cups flour

Mix and need until smooth.  Let rise until doubled in bulk.  Shape as desired, let rise again until doubled.  Bake at 350 until golden on top, about 20 minutes.

Burrito Stir Fry

1 Ib boneless, skinless chicken breasts diced
3 Tbsp olive oil
1/4 cup diced yellow onion
1 cup uncooked extra long grain rice
1 14.5 ox can of diced tomatoes, drained
1 15 oz can of black beans, drained and rinsed
1/2 tsp of garlic powder
1/2 tsp of chili powder
1 tsp of cumin
2 1/2 cups low sodium chicken broth
2 cups colby jack cheese
kosher salt and pepper
diced green onions
sour cream

Start by cooking extra long grain rice in chicken broth in a small sauce pan.

Saute onions in 2 Tbsp olive oil until they start to soften.  Season diced chicken with 1 tsp kosher salt and 1/2 tsp paper.  Add chicken to pan and cook over medium high heat until chicken has started to brown.  Stir in black beans, canned tomatoes, garlic powder, chili powder and cumin, and cooked rice.  Heat through.  Sprinkle with cheese and see for 2-3 minutes.  Garnish with fresh tomatoes and green onions.

Fancy Fruit Salad

Papaya
Mango
Pineapple
Banana
Raspberry
Creme Freshe
Mint.

Combine fruit. Dollop Creme Freshe on top. Tear up mint and toss.

Fruit Cinnamon Rolls

Actual Cinnamon Rolls

2 1/4 tsp yeast
1/2 cup warm water
1/2 cup scalded milk
1/4 cup sugar
1/3 cup butter or shortening
1 tsp salt
1 egg
3 1/2 to 4 cups all purpose flour (or whole wheat if you want to be healthy)

Heat oven to 350 F.  In a small bowl, dissolve yeast in warm water and set aside.  In a large bowl mix milk, sugar, melted butter, salt and egg.  Add 2 cups of flour and mix until smooth.  Add the yeast mixture.  Mix in remaining flour until dough is easy to handle.  Knead dough on lightly floured surface for 5-10 minutes.  Place in a well greased bowl, cover and let rise until doubled in size.  Usually 1- 1/2 hours.

When doubled in size, punch down dough.  Roll out on a floured surface into a 15-9 inch rectangle.  Spread filling in dough.  Beginning at the 15 inch side, roll up dough and pinch edge together to seal. Cut into 12-15 slices.

Coat the bottom of baking pan with butter and sprinkle with sugar.  Place cinnamon roll slices close together in the pan and let rise until dough is doubled,  about 45 minutes.  Bake for a bout 30 minutes or until nicely browned.

Spread frosting over slightly cooled rolls.

Filling: (Cinnamon)
1/2 cup melted butter, plus more for pan
3/4 cup sugar, plus more for pan
2 Tbsp ground cinnamon
3/4 cups raisins, walnuts or pecans (optional)

Spread melted butter all over dough.  Mix sugar and cinnamon and sprinkle over buttered dough.  Sprinkle with walnuts, pecans or raisins if desired.

Filling: (Fruit)
1 pint blueberries (or equivalent of any fruit apples with caramel on top is a favorite too)
3 Tbsp sugar
2 tsp cornstarch
2-3 tsp lemon juice
3/4 cup water

In a small sauce pan combine 1 pint of blueberries, sugar and cornstarch.  Stir in lemon juice and water.  Turn heat to medium and cook, stirring often, until mixture begins to thicken slightly.  Remove from heat and allow to cool.

Buttercream Frosting:
1/2 cup shortening
1/2 cup butter
1 tsp vanilla
4 cups powdered sugar
2 Tbsp milk

Combine and beat on high

Sausage Stir Fry

2 Ibs sausage sliced(fancy linked sausages from the Deli section, I like to buy mine at Sprouts, choosing different kinds of sausage changes the recipe quite a bit)
1/2 head of cabbage
1 1/2 Ibs chopped red potatoes
1 sweet onion chopped (optional)
Seasoning salt
Fresh Ground Pepper
Fill large skillet with cabbage, potatoes, onion, and sausage. Fill skillet with water  to the top edge of the food.  Bring water to boiling, turn to medium low.  Stir occasionally.  Let cook/simmer for 20-30 minutes until all water has evaporated and potatoes and onion start to turn brown and sausage is cooked through.  Add Lowry's seasoning salt and fresh ground pepper to taste.

Tip:  I like to freeze my sausage before I use it.  Then right before I cook it, I defrost it for a few minutes, so that it's still mostly frozen/firm but soft enough to cut.  Then I use a sharp knife and slice it.  Allowing it to be partly frozen makes it easier to cut.

Breakfast Burritos (for Dinner)

10 Costco raw tortillas
10 eggs
2 large red potatoes (diced)
1 onion (diced)
1 Ib ground sausage ( I like to use fancy linked sausage taken out of the casings, but any will do)
2 cups cheddar cheese
salsa
sour cream

In a small skillet or griddle, brown all of the raw tortillas for 30 seconds on each side under medium high heat.

In a large skillet, combine red potatoes and onion with a drizzle of olive oil. Saute until onion is translucent and potatoes start to soften.  Add sausage and cook until browned.

In a separate bowl beat together 10 eggs.  Add to skillet.  Mix eggs with meat and vegetables and keep stirring until egg is almost cooked.  At this point add 1 1/2 cups of shredded cheese and cook until cheese melts.  Take off of heat.

Put egg mixture inside tortillas and roll into burritos.  Put rolled burritos into a 9x13 casserole dish.  Spread spoonfuls of salsa on top of burritos.  Top with 1/2 cup of shredded cheese.  Put in oven at 500 degrees and cook for about 5-8 minutes until cheese is melted and starts to crisp.


Note- feel free to adjust this recipe to whatever kind of veggies you have on hand.  Some good ideas would be zucchini, mushrooms, peppers, fresh tomatoes or avocado (added right after the cheese in the skillet so they don't over cook).  Serve burritos with sour cream and salsa as garnish. 

Coconut Tilapia with Apricot Dipping Sauce

Prep Time: 20 min, Cook Time: 10 min, Ready in: 30 min

Ingredients: 
1 cup flaked coconut, finely chopped
2 Tbsp flour
1 Tbsp Creole seasoning
4 (4 oz) Tilapia fillets
1/2 cup cornstarch
3 beaten eggs
1/2 cup canola oil

Apricot Dipping Sauce:
1/2 cup apricot jam
2 tsp brown mustard
1 tsp prepared horseradish

Directions:
Toss together the coconut, flour, and Creole seasoning in a bowl.  In a separate bowl, toss the tilapia with the cornstarch and shake off the excess.  Pour the egg into a separate bowl and dip the fillets in the egg.  Press fillets in the coconut mixture coating all sides.

Heat canola oil in a frying pan to a temperature of about 350 degrees.  Fry fillets one or two at at time on both sides until golden brown.  Remove to drain on a paper towel.  Prepare the apricot dipping sauce by stirring together the jam, mustard, and horseradish in a small bowl.  Serve the tilapia accompanied by the dipping sauce


Taken from: allrecipes.com W. Blossom