My Menu Blog

¾ cup each chopped onion, celery and sweet red pepper
2 galrlic cloves, minced
2 tbs. Butter
2 cups chopped fresh spinach
½ cup egg subsitute
2 cups seasoned stuffing croutons, lightly crushed
6 bonelyess skinless chicken breast halves (6oz. Each)
2 tbs. Cornstarch
1 cup chicken broth
1 tsp. Lemon juice
½ tsp. browning sauce, optional
2 cups sliced fresh mushrooms
¼ tsp. Salt-free lemon-pepper seasoning, optional

1. Saute onion, celery, red pepper, and garlic in butter until tender.
2. Add spinach, stir until wilted.
3. Cool.
4. Add egg substitute and croutons. Mix well.
5. Flatten chicken to ¼ in. thickness.
6. Top each piece with spinach mix.
7. Roll-up and secure with toothpicks
8. Place in greased baking dish
9. Cover and bake 350° for 40-45 min.
10. In small bowl, combine cornstarch, broth, lemon juice and browning sauce until smooth.
11. Saute mushrooms until tender, gradually stir in broth mixture, bring to a boil, cook and stir for 1-2 min. or until thickened.
12. Serve roll-ups with mushroom sauce.

1 15oz can black-eyed peas (rinsed, drained)
1/4 cup thinly sliced green onions (2)
1 finely chopped red or yellow/orange pepper
1 tbsp olive oil (or cooking oil)
2 jalapeno peppers (seeded and chopped)
1/4 tsp cracked black pepper
dash salt
2 cloves garlic, minced
3 tbsp apple cider vinegar

combine all ingredients and chill overnight (if possible)
Serve with tortilla chips.

2 tablespoons prepared pesto
½ cup fine bread crumbs
¼ teaspoon pepper
4 four oz fillets (orange roughy, cod, catfish, snapper, tilapia or grouper)
cooking spray

1. heat oven to 400 degrees
2. coat 11 X 7 inch baking pan with cooking spray
3. combine pesto, bread crumbs and pepper in shallow dish
4. dredge fish in mixture
5. spray surface of fish lightly with cooking spray
6. bake approx. 15 minutes or until fish is flakey with a fork

¼ cup grated parmesan
2 tablespoons chopped parsley
1 tablespoon fresh basil
2 tablespoons fresh bread crumbs
1 ½ teaspoons grainy mustard
2 tablespoons plus 1 teaspoon unsalted butter
salt
fresh ground pepper
2 chicken breast halves with skin on
1 tablespoon oil

1. heat oven to 450 degrees
2. mix first 6 ingredients together,
3. season well with salt and pepper
4. create pocket under skin of chicken, stuff with stuffing mixture, making sure to disperse evenly under skin
5. place in freezer 5 minutes to firm up
6. heat heavy oven proof pan on stovetop until medium-high heat
7. add oil and remaining butter
8. when butter stops foaming, add chicken breasts, skin side down
9. cook one minutes, move careful not to tear skin, cook total of 4 minutes until skin is well browned
10. cook in oven 10 minutes until no longer pink
11. remove from oven and lest rest 5 minutes under foil tented pan

4 boneless skinless chicken breasts
salt
fresh ground pepper
flour to dust
2 tablespoons oil
¼ cup dry white wine
1 clove minced garlic
½ cup chicken broth
2 tablespoons lime juice
1 tablespoon capers
2 tablespoons unsalted butter
fresh lemon slices
parsley to garnish

1. pound chicken between wax paper to flatten to ¼ inch
2. season with salt, pepper and dust with flour
3. add chicken to heated oil
4. sauté 3 minutes then turn
5. sauté 2 more minutes
6. transfer to heated plate
7. drain drippings from pan
8. deglaze pan with wine and minced garlic
9. cook down until liquid is almost gone (2 minutes)
10. add broth, lemon juice and capers
11. return chicken to pan, cook1 minute on each side
12. remove chicken to heated plate
13. add butter, lemon slices until butter is melted,
14. pour over chicken and serve garnished with parsley

1 lb. ground turkey
2-3 tomatoes, diced
3-4 leaves green/red leaf or romaine lettuce, shredded
shredded cheese
taco sauce
1 taco kit

1. In a large sauté pan, brown turkey on medium high. Drain.
2. Add taco seasoning and ¼ cup water. Stir and heat until sauce is reduced.
3. Preheat oven to 350°F and bake taco shells 4-7 min.
4. Fill shells with turkey and toppings to taste.

1 pound lean ground beef
¾ cup chopped onion
½ cup uncooked long grain rice
2 cups beef broth
1 can (4 oz) mushrooms drained
1 teaspoon curry powder or more to taste
1 teaspoon worcestershire sauce
1 16 oz can French style green beans drained

1. cook beef in a large skillet over medium-high heat until browned. drain
2. stir in onion and next 5 ingredients, bring to a boil
3. cover, reduce heat and simmer 20 minutes or until rice is done
4. add green beans, toss to heat thoroughly

• 1 8-ounce package cream cheese, room temperature
• 1 cup gorgonzola cheese, crumbled
• 1/3 cup sour cream
• ¼ cup fresh chives, chopped
• 2 Tablespoons lemon juice
• ¼ teaspoon salt
• ¼ teaspoon pepper

1. Place the cream cheese, gorgonzola cheese, and sour cream into the food processor. Pulse until the mixture is combined.
2. Add the chives, lemon juice, salt and pepper. Pulse until all ingredients are completely mixed. Taste for additional seasoning.
3. Serve with grape clusters, sliced apples, pears, and toasted walnuts.

Preparation Time: 10 minutesYields: 2 cups

Ingredients:
3/4 lb mushrooms, finely chopped
1/4 cup finely chopped shallot
2 tablespoons unsalted butter
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons crème fraiche or sour cream
1 tablespoon finely chopped fresh tarragon
12 slices Black Forest or Virginia Ham (without holes; 10oz)
12 large eggs

Garnish: fresh tarragon leaves
Accompaniment: buttered brioche or challah toast
Special equipment: a muffin tin with 12 (1/2 cup) muffin cups

Preheat oven to 400 degrees F.
Prepare mushrooms:
Cook mushrooms and shallot in butter with salt and pepper in a large, heavy skillet over moderately high heat, stirring, until mushrooms are tender and liquid they give off is evaporated, about 10 minutes. Remove from heat and stir in crème fraiche and tarragon.

Assemble and Bake:
Fit 1 slice of ham into 12 lightly oiled muffin cups (ends will stick up and hang over edges of cups). Divide mushrooms among cups and crack 1 egg into each. Bake in middle of oven until whites are cooked but yokes are still runny, about 15 minutes. Season eggs with salt and pepper and remove (with ham) from muffin cups carefully, using 2 spoons or small spatulas.

Cooks’ Note:
* The eggs in this recipe are not fully cooked, which may be of concern if salmonella is a problem in your area.

• 1 medium skinned and chopped onion
• 1 inch fresh peeled ginger root
• 1-2 skinned cloves garlic
• 2 fresh chilis, seeded
• 2 tbs. Oil
• 2 tsp. Ground turmeric
• 2 tsp. Coriander
• 2 tsp. Cumin
• 1 tsp. Fenugreek
• 8 whole cloves
• 8 green cardamom pods
• 1 cinnamon stick
• 3 lbs mixed vegetables, cauliflower, carrots, potato, parsnip, turnip, peas
• 1 pint coconut milk
• 1 pint water
• salt and pepper

1. puree onion, garlic, ginger and chili in food processor until smooth
2. heat oil in heavy pan—fry onion mixture 5 minutes, stirring constantly. Add all of the spices and cook over high heat 3-4 minutes, stirring constantly
3. add vegetables, stirring to coat in sauce. Gradually stir in coconut milk and water. Bring to a boil, then lower heat, cover and simmer 45 minutes until veggies are tender. Season with salt and pepper. Let stand 5 minutes to allow sauce to thicken before serving

serves 4-6 as a main course