Ingredients:

  • 2 boneless, skinless chicken breasts
  • Salt and pepper
  • 2 eggs, beaten
  • 1 cup Italian breadcrumbs
  • ½ cup vegetable oil
  • 1 cup onion, chopped
  • 2 cloves garlic, minced
  • 3 cups tomato sauce
  • 1 sprig basil
  • ½ cup freshly grated parmesan cheese
  • 4 ounces mozzarella cheese
  • ¼ cup fresh parsley, chopped
  • ½ pound thin linguine, cooked (I use whole wheat)

Directions:

Pound chicken until 1-inch thick. Season with salt and pepper.

Dip the chicken in the beaten eggs, then roll in breadcrumbs.

Heat oil in a large oven-safe skillet. Brown chicken on all sides. Remove and set aside.

Preheat oven to 350°F.

Discard excess oil from pan, leaving about 1 tablespoon of oil in the skillet. Sauté chopped onion and garlic until onions are

Serves: 4

Ingredients:

  • 1 lb of medium or large shrimp (peeled and deveined)
  • 6 oz of pre-cooked smoked sausage, chopped (choose your favorite)
  • 3/4 cup diced red bell pepper
  • 3/4 cup diced green bell pepper
  • 1/2 of a medium yellow onion, diced
  • 1/4 cup chicken stock
  • 1 zucchini, chopped
  • 2 garlic cloves, diced
  • Salt & pepper to taste
  • Pinch of red pepper flakes
  • 2 teaspoon Old Bay Seasoning
  • Olive oil or coconut oil
  • Optional garnish: chopped parsley

 

Instructions:

Heat a large

Courtesy of Joel Mielle

Ingredients:

For the Poaching Liquid:

  • 2 chicken breasts
  • 2 bay leaves
  • 1 tbsp black peppercorns
  • 1 tbsp salt (this varies with the amount of water)

For the Dressing:

  • Half cup packed fresh basil leaves
  • 1 lemon
  • 1 garlic clove
  • Salt and Pepper
  • For the Salad:
  • 16 green beans
  • 1 tomato
  • A few fresh basil leaves
  • 1 cup arugula (rocket) leaves
  • Half a ripe avocado
  • Cracked pepper

Directions: Add cold water to a saucepan along with the bay leaves, peppercorns

Serves: 2

Ingredients:

  • 1 chicken breast, butterflied, pounded and divided into 2 pieces
  • Flour
  • Salt and pepper
  • 1-1/2 cup sliced mushrooms
  • 2 cups Marsala wine
  • 2 tablespoons lemon juice
  • 2 cloves of minced garlic
  • 1 tablespoon unsalted butter
  • 1 tablespoon parsley

Directions:

Butterfly, pound and divide one chicken breast into 2 pieces. Combine flour, salt and pepper and dredge chicken breasts in the seasoned flour. Shake off excess. Fry the chicken in a little bit of oil in a hot

Ingredients:

  • 1 cup of raw rice (regular white or brown rice)
  • 3 boneless and skinless chicken breasts.
  • 1 package of dry onion soup mix
  • 1 can of cream of mushroom soup
  • 3/4 onion, roughly chopped
  • 1 package of mushrooms, chopped (optional)
  • 1 bundle of spinach, chopped (optional)
  • 2 cups of water
  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 320 degrees. Lightly grease a casserole and place your raw rice evenly on it. Slice the chicken and place it over the rice.
  2. Add the

Ingredients:

  • 1 can (14.5 oz each) Diced Tomatoes, undrained
  • 1 can (6 oz each) Tomato Paste
  • 2 large green bell peppers, chopped
  • 1 pkg (8 oz each) sliced fresh button mushrooms
  • 1 small yellow onion, chopped
  • 1 pound pork tenderloin
  • 1 teaspoon dried oregano
  • 2 cups dry multi-grain penne pasta, uncooked
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • 1 cup shredded part-skim mozzarella cheese
  • 2 tablespoons grated parmesan cheese

Directions:

Mix undrained tomatoes and tomato paste in slow

Serves: 4-6

Ingredients:

  • 1 pound ground beef
  • 1 cup breadcrumbs
  • 1 teaspoon dried basil
  • 1 teaspoon oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup milk
  • 2 tablespoons Worcestershire sauce
  • 8 ounces fresh mushrooms, sliced
  • 1 cup ketchup
  • ¼ cup brown sugar, tightly packed
  • 1 tablespoon red wine vinegar
  • 3 cloves garlic, crushed
  • 1/8 teaspoon salt
  • Pinch of cayenne pepper
  • 8 oz fresh mozzarella, sliced

Instructions:

Preheat oven to 350 degrees.  Lightly

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