Ingredients

  • 2 tsp olive oil
  • 1 pound thin turkey cutlets
  • 1 granny smith apple, thinly sliced
  • 1/2 cup onion, diced
  • 1 teaspoon fresh thyme
  • 1 clove garlic, minced
  • 1 cup chicken broth
  • 2 cups arugula
  • Juice of 1 lemon (use some zest as well)
  • 1/4 cup balsamic vinegar
  • Salt & pepper, to taste

 

Directions

Heat oil in a heavy bottomed skillet over medium heat.

Season both sides of the cutlets with salt & pepper.

When the pan is hot, brown the cutlets (in batches, if necessary), until cooked through, turning once (about 3-5 minutes per side).

Remove the cutlets from the pan and place on a platter. Cover with aluminum foil to keep warm.

Add the onions to the skillet and cook for about 5-8 minutes.

Add the garlic and cook

 Ingredients:

  • 1 pound boneless center cut thinly sliced pork chops (4 pieces)
  • 1 tablespoon olive oil
  • Salt and pepper
  • ¼ cup balsamic vinegar
  • 4 cloves minced garlic
  • 1 pint of grape tomatoes, halved
  • 2 teaspoons fresh basil, torn
  • 4 slices mozzarella

Directions:

In a large skillet over medium high heat, heat the oil. Season cutlets with salt and pepper. Cook until golden brown, approximately 6 minutes per side. Remove to a plate.

Add balsamic vinegar and garlic and cook for a minute

 Serves: 4-6

 Ingredients:

  • 1 pound chicken livers, clean and deveined
  • ½ cup all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 8 ounces of sliced mushrooms
  • 2 large shallots, minced
  • 1 cup chicken broth
  • 1 can condensed cream of mushroom soup
  • ¼ cup of Marsala wine (or use white wine or sherry)

Directions:

Cut the livers into bite size pieces.

Combine flour, salt, and pepper in a Ziploc bag. Toss the chicken livers with the flour mixture.

Heat 2 tablespoons of oil to skillet and

 Serves: 4

Ingredients:

  • 1 pound beef stew meat, cut into bite size pieces
  • 3 large carrots, cut into chunks
  • 1 onion, quartered
  • 1 package Brussel sprouts, cut in half
  • 4 cloves garlic, left whole
  • 1 tablespoon fresh thyme
  • Salt and pepper to taste
  • 1 can Rotel crushed tomatoes (or any other kind of crushed tomatoes)
  • 1 can low sodium beef broth
  • 1 package Brussel sprouts, halved
  • 1 package of fresh mushrooms, quartered (or canned)
  • 1 package small tiny potatoes, left whole
  • Flour for

 Serves: 4

Ingredients:

  • 4 chicken breasts, pounded so they are evenly thick
  • 4 tablespoons unsalted butter
  • 4 medium onions, halved and sliced thin
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon cornstarch
  • 1-1/2 cups beef broth
  • 4 slices EACH: swiss cheese/provolone cheese

 

Directions:

Melt the butter in a large frying pan over medium high heat. Add the onions and cook, stirring every 5 minutes, until they are soft and

 Serves: 4

Ingredients:

  • 1 pound ground beef
  • 1 package chicken wings (or any chicken)
  • 1 onion, sliced
  • 1 red pepper, 1 green pepper, sliced
  • 4 cloves garlic, minced
  • 1/2 tablespoon fresh thyme
  • Salt and pepper to taste
  • 1 cup stale Italian bread or breadcrumbs
  • 1 egg
  • 1 can low sodium chicken broth
  • 2 tablespoons tomato paste
  • 1 package tiny potatoes, left whole

 

Directions:

In a small bowl, combine meat, garlic, egg, thyme, salt and pepper.

Blend the crumbs into the mixture and

 Ingredients:

  • 1 pound boneless, skinless chicken breasts thinly sliced (4 pieces)
  • 1 tablespoon olive oil
  • Salt and pepper
  • ¼ cup balsamic vinegar
  • 3 cloves minced garlic
  • 1 pint of grape tomatoes, halved
  • 2 teaspoons fresh basil, torn
  • 4 slices mozzarella (I used shredded)

 Directions:

In a large skillet over medium high heat, heat the oil. Season cutlets with salt and pepper. Cook until golden brown, approximately 6 minutes per side. Remove to a plate.

Add balsamic vinegar and garlic

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