My Menu Blog

1 1/2lbs. boneless, skinless chicken breast
1/4 tsp. salt
1/4 tsp. pepper
2 tbs. EVOO
7-8 sprigs fresh Italian parsley (rinsed)
1 tsp. Italian seasoning
1/2 cup dry white wine
2 med. yellow squash
1 med. zucchini
1 cup fresh green beans
3 fresh garlic cloves
1 cup matchstick carrots
1 cup pre-diced onions
1 (14.5oz) can diced fire -roasted tomatoes (undrained)

1. Preheat large saute apn on med-high 2-3 min. Season chicken with salt and pepper on plate. Wash hands. Place 1 tbs. oil in pan, swirl to coat.
2. Add chicken to pan, cook 2-3 min. on each side or until browned. While chicken cooks, chop parsley coarsely.
3. Add parsley, 1/2 tsp. of the Italian seasoning  and wine to chicken. Reduce heat to med-low; cover and simmer 6-8 min. or until internal temp. reaches 165 degrees F.
4. Meanwhile, cut squash and zucchini in half lengthwise; then cut into 1/4-in-thick slices. Trim ends of green beans and discard; but beans into 2-in.-long lengths. Chop garlic coarsely.
5. Remove chicken from pan and set aside. Add remaining 1 tbs. oil and 1/2 tsp. Italian seasoning along with garlic, to pan; cook 1 min. Stir in remaining ingredients (except tomatoes); cook 5-7 min., stirring often, or until vegetables begin to soften.
6. Stir in tomatoes; cook 4-5 min. more or until vegetables are desired tenderness.
7. Transfer vegetables to serving dish. Slice chicken, arrange over vegetables, and serve with pasta.

• 3 tbsp olive oil
• 2 lbs boneless pork tenserloins
• 1/2 cup chicken broth
• 1/2 cup creamy peanut butter
• 1/2 cup hoisin sauce
• 2 tsps minced fresh ginger
• 2 tsps minced garlic
• chives for garnish

1. Heat oven to 375 degrees, spray shallow baking dish with non-stick spray
2. Heat oil in large skillet over medium-high heat
3. Season tenderloins liberally with salt and pepper and brown on all sides in skillet.
4. Transfer to roasting dish and roast 15 minutes or until internal temperature reaches 16o degrees
5. Whisk chicken broth, peanut butter and hoisin sauce together in a small saucepan until smooth.  stir in ginger and garlic. remove from heat.
6. Transfer roasted tenderloin from oven to cutting board and tend with foil and allow to rest 10 minutes.
7. To serve, slice pork into medallions and drizzle with peanut sauce.  Garnish with chives.

6 halibut filets (2 lbs.), about 2 in. thick
Salt and freshly ground black pepper
6 slices thinly sliced prosciutto (about 3 oz.)
1½ lbs. yellow and red grape tomatoes
6 basil leaves, thinly sliced
1½ tbs. olive oil
1 tsp. red wine vinegar

1. Cut the fillets into equal-size pieces about as wide as a slice of prosciutto. Because of the size of the halibut, you will probably end up cutting across the fillet, making pieces that are roughly square.
2. Lightly salt and pepper the fish. Lay a prosciutto slice on the work surface and put a piece of halibut in the middle of it. Fold the ends around the halibut. Refrigerate the halibut until ready to cook.
3. Cut the tomatoes in half and place them in a bowl. Add ¾ tsp. salt and toss to coat well. Set aside to let the salt draw out some of the tomato juice. Toss the tomatoes with the basil, olive oil and vinegar.
4. Spray a grill basket with nonstick cooking spray or rub lightly with oil. Place the halibut packages in the basket and place over the fire.
5. Cook, uncovered, on one side until the prosciutto has lightly crisped, 4-5 min. Turn and cook until a knife inserts easily into an uncovered part of the halibut, another 4-5 min. Don’t overcook the halibut; even with the prosciutto wrapping, it will dry out pretty quickly. Total cooking time should be about 10 min.
6. Carefully open the grill basket, making sure the prosciutto doesn’t stick to it. Place the halibut packages on a large platter with the neatest side facing up. Spoon the tomato salad around the outside of the platter, sprinkle with black pepper and serve immediately.

3 skinless, boneless chicken breasts
Cooking oil
½ lb. (½ package) won-ton wrappers
2 tbs. sesame seeds
½ cup slivered almonds
½ cup vinegar
½ cup granulated sugar
2 tsp. salt
1 tsp. pepper
¼ cup salad oil or sesame oil
½ head iceberg lettuce, torn
4 green onions, chopped

1. Coat the bottom of a large saucepan with cooking spray. Place over med.-high heat; add chicken breast halves. Cook 3-4 min. on each side, then add enough water to cover bottom of pan. Cover pot, reduce heat to med.-low and cook until chicken is tender, about 20 min. Remove breasts and let cool to room temp. Cut into bite-size pieces.
2. While chicken breasts cook, heat 1 in. oil in fryer or deep pot. Slice won-ton wrappers into ½-inch-wide strips. Drop a small quantity at a time into the hot oil. Cook until lightly brown, just a few seconds. Drain on paper towels.
3. Place a small heavy frying pan over med.-high heat. Do not add any oil. Add sesame seeds and cook, stirring until lightly toasted, about 5 min. Transfer sesame seeds to a bowl, and then add almonds to the same pan. Cook, stirring until lightly toasted, about 5 min. Remove from heat and set aside.
4. In a small saucepan, heat the vinegar and sugar, stirring occasionally, until sugar is dissolved. Remove from heat; whisk in salt, pepper and oil. To assemble the salad, place torn lettuce leaves in a bowl. Top with chicken, friend won-ton strips and almonds. Drizzle with dressing, and garnish with sesame seeds and green onions.

2 Jennie-O Lemon Garlic Turkey Breast tenderloins
1 tbs. EVOO
1 cup fresh blueberries (rinsed)
1/3 cup water
¼ cup Crosse & Blackwell Mango Chutney
1 tbs. Grey Poupon Dijon Mustard
1 tbs. jalapeño pepper jelly

1. Preheat grill to med.-high. Cut tenderloins diagonally, across lenght, into about 8 1-inch-thick slices (medallion cut). Drizzle oil over both sides of slices. Wash hands.
2. Grill 5-6 min. each side or until internal temp. reaches 170°F.
3. While turkey grills, palce remaining ingredients in small saucepan on med.-high. Cook 8-10 min., whisking often, until blueberries break up and flavors are well blended. Serve sauce over turkey.

1 tablespoon olive oil
1/2 medium onion, chopped
2 bay leaves
1 teaspoon ground cumin
2 tablespoons dried oregano
1 tablespoon salt
2 stalks celery, chopped
2 green bell peppers, chopped
2 jalapeno peppers, chopped
3 cloves garlic, chopped
2 (4 ounce) cans chopped green chile peppers, drained
2 (12 ounce) packages vegetarian burger crumbles
3 (28 ounce) cans whole peeled tomatoes, crushed
1/4 cup chili powder
1 tablespoon ground black pepper
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn

1. Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
2. Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.

12 oz. fresh broccoli florets
1 tbs. water
2 tbs. lite soy sauce
2 tbs. ginger spice paste
1 tbs. minced garlic
1 (5-oz) package pre-sliced onions
1 (8-oz) can sliced water chestnuts (drained)

1. Place broccoli and water in microwave safe bowl. Microwave on high 3 min. or until slightly tender.
2. Stir in remaining ingredients. Cover and microwave on high 2 more min. or until thoroughly heated and broccoli is crisp-tender. Stir and serve.

¼ cup ginger spice paste
½ tsp. kosher salt
¼ tsp. pepper
¼ cup flour
1 ½ lbs. boneless, skinless, chicken breasts
1 tbs. canola oil
¼ cup honey

1. Combine ginger paste, salt, and pepper in med. bowl.
2. Place flour on plate, dip chicken in flour until coated and shake off excess.
3. Dip chicken in ginger mixture, coating both sides.
4. Preheat large sauté pan on med.-high 2-3 min.
5. Place oil in pan; swirl to coat. Add chicken; cook 3-4 min. on each side or until golden.
6. Reduce heat to med.; cover and cook 5-7 min. or until internal temp. reaches 165°F.
7. Slice chicken and drizzle with honey. Serve.

2 lbs. of beef stew meat, cut into 1 in. cubes
3 tbs. of veg. oil, divided
1 cup water
3 large potatoes, peeled and cubed
4 carrots, sliced
1 large bell pepper, chopped
4 cloves of garlic, minced
1 onion, chopped
2 tsp. of salt
½ tsp. ground black pepper
1 (14.5 oz.) can whole peeled tomatoes, chopped
2 tbs. beef boullion granules
1 sugar pumpkin

1. Heat 2 tbs. oil in a large saucepan over med.-high heat. Place beef in the saucepan and cook until evenly brown. Mix in water, potatoes, carrots, green bell pepper, galrlic, onion, salt and pepper. Bring to a boil. Reduce heat and simmer approximately 2 hours.

2. Dissolve the bouillon into the beef misture. Stir in the tomatoes.

3. Preheat oven to  325°.

4. Cut top off the pumpkin and remove seeds and pulp. Place the pumpkin in a heavy baking pan. Fill the pumpkin with the beef mixture. Brush outside of the pumpkin with remaining oil.

5. Bake in the preheated oven 2 hrs., or until tender . Serve the stew from the pumpkin, scraping out some of the pumpkin meat with each serving.

• 1/2 lb fresh pineapple chunks
• 1 cup fresh salsa
• 1 tbsp honey mustard
• 2 tsp cornstarch
• 2 tsp horseradish
• 4 salmon fillets, skin removed
• 1/2 tsp lemon pepper seasoning
• 2 cups instant rice

1. prepare rice
2. combine chopped pineapple with salsa, honey mustard, cornstarch and horseradish in a small bowl, set aside
3. season salmon with lemon-pepper seasoning, cook in large preheated saute pan 3 minutes
4. turn fish, add salsa mixture,
5. cover and cook 5-7 minutes
6. serve salmon and sauce over rice