Ingredients:

  • 1 package of turkey cutlets
  • Flour
  • Salt and pepper
  • 1-1/2 cup sliced mushrooms
  • ½ cup Marsala wine
  • 2 tablespoons lemon juice
  • 2 cloves of minced garlic
  • 2 teaspoons corn starch
  • 4 tablespoons water
  • 1 tablespoon unsalted butter
  • 1 tablespoon parsley

 

Directions:

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 skillet/pan. Fry 3-4 minutes per side. Remove cutlets to plate. In same pan, add the sliced mushrooms. Cook until soft. Add the marsala wine, lemon juice, minced garlic, butter, parsley and corn starch mixture. Cook until sauce has slightly thickened. Put cutlets back in pan for a few minutes.

Serve on top of

Serves: 4
Ingredients:
1 large sweet onion, quartered
6 cloves garlic, peeled
2 large carrots, peeled and cut into -2 inch chunks
1 pound chicken thighs, skin removed (I used 4)
Handful thyme sprigs (or 1-1/2 tablespoons dry thyme)
Kosher salt and freshly ground black pepper
1 pound red bliss potatoes, washed and quartered (or use multi colored)
1 large sweet potato, peeled and quartered
2 handfuls green beans, trimmed

Directions:
Remove skin from chicken thighs. Put in pot and sprinkle with salt. Put

 Ingredients:

  • 1 tablespoon olive oil
  • 1 pork tenderloin (about 1 pound), cut into ¾ inch-thick slices
  • 2 cloves of garlic
  • 2 green onions, sliced (about ¼ cup)
  • 1 can (10 ¾ ounces) Campbell’s Condensed Golden Mushroom Soup
  • 1 can (about 15 ounces) sliced peaches in juice, drained, reserving juice
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons honey
  • ¼ cup pecan halves, toasted and broken into large pieces

Hot cooked rice (I used whole wheat pearl couscous)

Directions:

Heat the oil

 Ingredients:

  • 1-1/2 pounds salmon fillets
  • 1 tablespoon kosher salt
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon DRY oregano
  • 1 teaspoon fresh basil leaves, chopped
  • ½ cup Dijon mustard
  • 1-1/2 cups mayonnaise
  • ¾ cup crumbled feta cheese
  • 1 cup frozen chopped spinach, thawed and drained
  • 1 package frozen puff pastry, thawed
  • 1 egg white, beaten for wash

PARCHMENT PAPER

Directions:

Preheat oven to 375 degrees. 

Sprinkle salt on both sides of the salmon. Mix thyme, oregano, basil, mustard

 Ingredients:

  • 10 sea scallops
  • 10 slices bacon (thin ones)
  • 1 tablespoon olive oil
  • 1 lemon, cut into wedges

 

Directions:

Arrange bacon in large skillet and cook over medium high heat, turning occasionally, until lightly browned but still pliable, about 5 minutes. Drain the bacon on paper towels.

Wrap each slice of bacon around one scallop and secure with a toothpick. 

Heat olive oil in a clean skillet over medium heat. Sear scallops until golden brown and bacon is crisp, 3-4 minutes

 Serves: 2

 

Ingredients:

  •  2 (8-10 ounce) Rib Eye Steaks
  • 2 tablespoons olive oil
  • salt & pepper to season
  • 3 tablespoons of garlic butter (softened)

 

Directions:

Make sure steak is room temperature. Add the olive oil to the steaks and cover with saran wrap and let sit on the counter for at least ½ hour (up to an hour)

 

Heat your grill pan. It must be very hot. Season the steaks with salt and pepper.  Add to the pan and grill for 7-8 minutes. Turn the steak and top with garlic

 Super easy, quick for last minute meal.

 

Serves: 2

Ingredients:

  • 4 hot dogs, sliced ¼” – ½ “(your call which brand)
  • 1 can of baked beans (again, your call what kind)
  • 1 box Jiffy Cornbread Mix
  • Fresh chives or dried … optional

 

Directions:

Cut hot dogs and brown them. Add the can of beans and stir.

Preheat oven to 375 degrees. Butter or spray a pie tin.

Prepare the cornbread topping according to package. Pour hot dog and bean mixture into the pie tin. Pour the cornbread topping

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