Classic Chicken Parmesan

INGREDIENTS

1/2 cup seasoned bread crumbs

1 tsp. dried basil

1 tsp. dried oregano

1/2 cup milk

6 boneless, skinless, chicken breast halves

1 tbsp. olive oil

1/2 cup Parmesan cheese, grated

1 (26 oz.) jar marinara sauce

1 1/2 cups mozzarella cheese, shredded

DIRECTIONS

Preheat oven to 350°F. Lightly grease a 13×9 inch baking dish. Combine bread crumbs, basil and oregano in small bowl. Place milk in shallow bowl. Dip chicken in milk. Dredge chicken in bread crumb mixture.

Heat olive oil in large skillet over medium high heat until hot. Add chicken and cook until browned, about 2 to 3 minutes on each side.

Place chicken in prepared baking dish. Sprinkle chicken with Parmesan. Pour marinara sauce over chicken and top with mozzarella. Bake, covered, until chicken is no longer pink in center and thermometer reads 180°F, about 45 minutes.

6 Servings

Apple Roasted Turkey

INGREDIENTS

3 tbsp. vegetable oil, divided

1 medium onion, chopped

1 1/4 cups chicken broth

1 (8 oz.) package corn bread stuffing mix

1 large Granny Smith apple, diced

3/4 tsp. dried sage, divided

3/4 tsp. dried thyme, divided

1 (1 1/2 lb.) boneless turkey breast

1 tsp. paprika

1/4 tsp. black pepper

DIRECTIONS

Preheat oven to 450°F. Grease a 1 1/2 quart baking dish; set aside. Heat 2 tsp. oil in large saucepan over medium heat. Add onion; cook and stir 5 minutes. Add broth; bring to a simmer. Stir in stuffing mix, apple, 1/4 tsp. sage and 1/4 tsp. thyme. Place stuffing in the prepared baking dish and set aside.

Grease shallow roasting pan. Place turkey in pan, skin side up; brush with remaining oil. Sprinkle with paprika, pepper and the remaining sage and thyme.

Roast turkey for 15 minutes. Reduce oven temperature to 350°F. Place stuffing in oven alongside turkey; continue to roast until thermometer reads 170°F, about 35 minutes.

Transfer turkey to cutting board; cover with foil and let stand 10 to 15 minutes before carving. Remove stuffing from oven; cover to keep warm. Carve turkey into thin slices; serve with corn bread stuffing.

6 Servings

Macadamia Nut Chicken

INGREDIENTS

6 boneless, skinless, chicken breast halves

1/2 tsp. salt

1/8 tsp. black pepper

3/4 cup finely ground unsalted macadamia nuts

1/2 cup all purpose flour

2 tbsp. butter, melted

1 1/2 cups whipping cream

DIRECTIONS

Spray a 13×9 inch baking dish with nonstick cooking spray. Sprinkle chicken with salt and pepper. Arrange in prepared baking dish.

Combine macadamia nuts and flour in a small bowl. Sprinkle on top of chicken. Pour 1/6 of the butter on each piece of chicken. Pour whipping cream on top. Chill, covered, for 1 hour.

Preheat oven to 400°F.

Bake, uncovered, for 15 minutes. Reduce oven temperature to 350°F.

Bake, covered, until thermometer reads 180°F, about 20 minutes. Remove chicken to serving plate. Stir the drippings and serve as sauce with the chicken.

6 Servings

Artichoke Turkey Casserole

INGREDIENTS

1/2 cup each chopped carrot and red bell pepper

1/4 cup green onions, sliced

3 tbsp. water

1 (9 oz.) package frozen artichoke hearts, thawed, rinsed

1 1/2 cups chopped cooked turkey

1 (10 3/4 oz.) can cream of chicken soup

1 cup cooked wild rice

2/3 cup milk

1/2 cup mozzarella cheese, shredded

2 tbsp. bacon bits

1/4 cup Parmesan cheese, grated

DIRECTIONS

Preheat oven to 350°F.

Combine carrot, bell pepper, green onions and water in large skillet. Cook over medium high heat, stirring continually, until crisp tender, about 3 minutes. Remove from heat.

Chop the artichokes. Add artichokes, turkey, soup, wild rice, milk, mozzarella and bacon bits to the carrot mixture and mix well.

Spoon mixture into a 2 quart baking dish. Sprinkle with the Parmesan.

Bake covered, for 20 minutes. Bake, uncovered, until bubbly, about 20 minutes.

6 Servings

Grilled Chicken With Pasta

INGREDIENTS

8 oz. fettuccine

4 boneless, skinless, chicken breast halves

3 tbsp. olive oil

1 each medium red, green and yellow bell peppers, cut in strips

1 medium onion, cut in 8 wedges

1/2 tsp. dried rosemary

1/3 cup chicken broth

1/4 tsp. black pepper

2 tbsp. Parmesan cheese, grated

DIRECTIONS

Preheat the grill to medium.

Cook pasta according to package directions; drain well. Keep warm.

Grill the chicken 6 inches from heat until thermometer reads 180°F, about 8 minutes per side.

Heat olive oil in a large skillet over medium high heat. Saute bell peppers and onion in hot oil, stirring continually, until tender, about 4 minutes.

Add rosemary to onion mixture. Stir in broth. Cook, stirring continually, until heated through, about 3 minutes.

Divide pasta evenly among 4 individual serving plates. Place grilled chicken on top of pasta. Spoon pepper and onion mixture on top of chicken and pasta. Sprinkle with black pepper and Parmesan.

4 Servings

VEGETABLE CURRY

INGREDIENTS

2 tbsp. vegetable oil
1 large onion, sliced
1 small butternut squash, peeled, seeded, and cut into 1 inch pieces
1 small head cauliflower, trimmed and cut into florets
4 tsp. curry powder
1 tsp. salt
1 tsp. ground ginger
1 tsp. sugar
1/8 tsp. cayenne pepper
14 oz can vegetable broth
2 tbsp. cornstarch
19 oz can chickpeas, drained
14 1/2 oz can diced tomatoes, not drained
6 oz bag baby spinach
1 cup shelled pistachios

DIRECTIONS

In a pot, heat oil. Add onion and saute 8 minutes or until lightly browned. Add squash and cauliflower cook 12 minutes or until softened and lightly browned. Add curry and next 4 ingredients and cook 1 minute. Place 1/4 cup broth in a cup and stir in the cornstarch. Set aside.

Stir remaining broth, chickpeas and tomatoes into pot, bring to a boil. Cover and simmer 12 minutes or until vegetables are tender. Stir in reserved cornstarch mixture and the spinach. Stir until spinach is wilted and mixture has thickened. Add pistachios. Serve warm.

6 Servings

CUCUMBER SALAD

INGREDIENTS

1/2 cup sour cream
2 tbsp. chopped dill
2 tsp. apple cider vinegar
1 medium English cucumber, trimmed
2 medium tomatoes, cored and sliced

DIRECTIONS

In small bowl, combine sour cream, dill and vinegar. Slice cucumber lengthwise into thin strips. Arrange tomato slices and cucumber strips along edge of platter. Place remaining strips in center. Drizzle salad with dill dressing or serve separately. Garnish with dill sprig if desired.

6 Servings

CARAMELIZED APPLE CAKE

INGREDIENTS

1 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp. salt
1/2 cup + 5 tbsp. unsalted butter, softened
2/3 cup sugar
2 eggs
1 tsp. vanilla
1/2 cup sour cream
1/2 cup dark brown sugar
2 large Granny Smith apples, peeled, cored, cut into 1/4 inch slices

DIRECTIONS

Heat oven to 375°F. Mix flour, baking powder and salt in a bowl. Set aside. Beat 1/2 cup butter in a bowl 1 minute or until creamy. Add sugar and continue to beat until light and fluffy.

Add eggs and vanilla and beat until blended. Blend in flour mixture, then sour cream. Melt remaining butter in a skillet. Add brown sugar, stir 2 minutes. Add apple slices to the pan. Cook 10 minutes or until tender. Let cool 5 minutes.

Spoon batter over apples and spread to edge of pan. Bake 30 minutes or until golden brown. Cool 20 min. Run a knife around edge, invert onto a plate.

10 Servings

CANTALOUPE PANNA COTTA

INGREDIENTS

4 tsp. unflavored gelatin
1/4 cup orange juice
1 large cantaloupe, halved, seeded and peeled
1/4 cup sugar
1/4 cup crystallized ginger
1 cup heavy cream
2 drops red and 4 drops yellow food color
1 pint blueberries

DIRECTIONS

Place eight 4 oz. molds or custard cups on a tray. Sprinkle gelatin over juice in a saucepan, let stand 2 minutes to soften. Stir over low heat until gelatin dissolves and liquid begins to steam. Remove from heat.

Cut enough cantaloupe in 1 inch chunks to make 4 1/2 cups. Puree chunks in blender or food processor with the sugar and ginger. Pour into a metal bowl. Stir in gelatin mixture, cream and food color. Set over a larger bowl half filled with ice water. Stir until mixture thickens to consistency of unbeaten egg whites. Ladle into molds, cover and refrigerate 3 hours.

8 Servings

FRUIT TOSS

INGREDIENTS

1 small watermelon
2 1/2 cups assorted fruit, peeled and sliced
1 pint blackberries
2 tbs ginger preserves
1 lime, zested and juiced

DIRECTIONS

Remove top 1/2 of watermelon. Using melon baller, scoop out flesh. Cut decorative edge around watermelon rind. In large bowl, combine watermelon balls, assorted fruit, blackberries, ginger preserves and 1 tbs each lime zest and juice, toss to combine. Spoon fruit mixture into watermelon shell. Garnish with mint sprig if desired.

6 Servings