Serves 2

Ingredients:

  • 1-1/2 tablespoons unsalted butter, room temperature
  • 2 large garlic cloves, minced
  • 1 large shallot, minced
  • 4 thin slices prosciutto, minced or center-cut bacon
  • 1-1/2 tablespoons fresh parsley, minced
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1 cup panko crumbs
  • 2 tablespoons sherry or white wine
  • 1 pound fresh scallops

Directions:

Pre-heat oven to 425 degrees. Place gratin dishes on sheet pan.

To make topping, mix together butter, garlic, shallots, prosciutto (or bacon), parsley, lemon juice, salt and pepper and mix until combined. Stir in olive oil until all is coated. Fold in panko crumbs and set aside.

Pour sherry into the gratin dishes. Pat the scallops dry with a paper towel and

Serves: 6

Ingredients:

  • 2 Avocados, peeled and cubed
  • 2 tomatoes, diced
  • 1 small sweet onion, chopped
  • 1 pound cook shrimp
  • 1/ bag Ronzoni Smart Taste Extra Wide Noodles
  • Chunk of Ricotta Insalata, broken into pieces
  • Pinch of salt and pepper to taste
  • 2 tablespoons lime juice
  •  

Directions:

Cook noodles are directed.

Stir together avocadoes, tomatoes, onion, pasta and shrimp in a large bowl. Combine with noodles. Season to taste. Stir in lime juice.

Ingredients:

  • 1 pound ground beef, cooked and drained
  • 1 pound (16 oz) spiral pasta, cooked and drained and rinsed with cold water
  • 1 oz or 1 packet taco seasoning
  • 1 green or red pepper, diced small
  • 1 small yellow onion, diced small
  • 1 pint grape tomatoes, sliced in half
  • 2 cups shredded cheddar cheese
  • 3 cups shredded iceberg lettuce
  • 1 can black olives, sliced
  • 1- 1/2 cups French dressing
  • 3/4 oz bag Nacho Doritos, crushed or taco shells, crushed

 

Instructions:

Brown the beef with

  • 4 boneless skinless chicken breasts -thin
  • 4 garlic cloves, minced
  • 4 tablespoons brown sugar
  • 3 teaspoons olive oil
  • 1 teaspoon salt
  • 1 cup of cheese (I used shredded cheddar)

Directions:

Preheat oven to 375°F.  Line a casserole dish with tin foil. Lightly grease it.

In small sauté pan, sauté garlic with the oil until tender.

Remove from heat and stir in brown sugar and one teaspoon of salt.

Place chicken breasts in baking dish and cover with 3/4 of the garlic and brown sugar

Serves: 4

Look for ground turkey rather than ground turkey breast – the ground turkey has a bit more fat and flavor.

 

Ingredients:

  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon ground red pepper
  • 1 pound ground turkey
  • 1 cup shredded coleslaw mix
  • ½ cup chopped granny smith apple, cut into small chunks
  • ¼ cup canola mayonnaise
  • 2 tablespoons fresh lime juice
  • 1 small cucumber, cut into ¼” thick slices
  • 8 (1-1/4 0z) whole-wheat slider buns, toasted

Directions:

Preheat broiler

 Serves: 4

Ingredients:

  • ¼ cup chopped, peeled fresh peaches
  • 1 small, sweet red pepper, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons fresh cilantro, minced
  • 1 tablespoon lime juice
  • 2 garlic cloves, minced
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 tablespoon brown sugar
  • 1 tablespoon Caribbean jerk seasoning
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary, crushed
  • ½ teaspoon seasoned salt
  • 1 pork

Serves: 6

Ingredients:

  • 3 tablespoons olive oil
  • 1-1½ pound chicken thighs cut into small pieces
  • 1 small head cabbage
  • 2 medium carrots, shredded
  • 1 tablespoon paprika
  • ½ tablespoon chili powder (optional)
  • ½ tablespoon Old Bay Seasoning
  • 3 bay leaves
  • 1 cup tomato puree (or 2 tomatoes pureed)
  • 1 cup chicken stock
  • Salt, pepper to taste
  • Chopped fresh parsley for garnish

 

Directions:

Heat a large sauté pan on medium high heat. Add olive oil and chicken. Sprinkle chicken with paprika

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