Category: MISC

C.O.R.N. PASTA ALFREDO


hosted by Martha at ThE KrAzY KitChEn

C.O.R.N. PASTA ALFREDO
C.O.R.N. (clean out refrigerator night) Pasta Alfredo can be made with whatever you have, but I especially liked this combination for its unique flavor.
2 tablespoons butter
1 cup green beans, washed, trimmed & cut
1 cup snap peas, washed & trimmed
1 cup grape tomatoes, washed & halved
1 large bunch green onions, sliced
2 leftover very small baked potatoes
salt and pepper to taste
1 lemon
1 orange
Prepared Pasta

  • In a large skillet melt butter.
  • Saute’ onions, green beans and snap peas over a medium heat. Generously salt and pepper while sauteing the vegetables.
  • Juice lemon and orange.
  • When vegetables are just tender, add lemon and orange juice. Simmer while you prepare the Alfredo sauce and pasta.
  • When sauce and pasta are both ready, add the sauce to the vegetable mixture and blend in.
  • Toss with prepared pasta and serve.
  • Serves 4.

ALFREDO SAUCE
4 tablespoons butter
1 cup heavy cream
1 teaspoon minced garlic, jar
1 egg yolk, beaten
1/2 teaspoon thyme
salt and pepper to taste
1 1/2 cup grated Parmesan cheese

  • Melt butter in a saucepan.
  • Add garlic and saute until fragrant.
  • Gradually add heavy cream, stirring constantly.
  • Stir in salt, pepper and grated Parmesan cheese and stir constantly until melted.
  • Whisk in egg quickly and heat through.

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The 2nd Annual Ice Cream Round-Up & Tuesdays with Dorie

July 31st is Joy’s 2nd Annual Ice Cream Round Up over at Joy of Desserts so this week’s Tuesdays with Dorie choice by Lynne of Cafe LynnyLu of Vanilla Ice Cream on pages 428 and 429 was absolutely perfect timing for me!

I have been waiting for and working on this round up all year!! Here are a few more ice cream recipes to tantalize you past the plainer but always yummy vanilla that we made today for Dorie.

Don’t forget the basics I offered up here on making ice cream in general with a Basic Ice Cream Base. All my recipes make 1 quart unless otherwise specified.

CARAMEL MOCHA CAPPUCCINO CHOCOLATE CHIP
2 LARGE eggs
3/4 cup sugar1 cup whole milk
2 cups heavy whipping cream
1 tablespoon PURE vanilla extract
3 tablespoons FINELY ground instant coffee
1 teaspoon cinnamon
1 tablespoon Hershey’s cocoa
2 tablespoons Caramel Sauce
1/2 cup milk chocolate chips

  • Whisk eggs until light and fluffy.
  • Gradually add sugar, whisking constantly until sugar is dissolved and well blended.
  • Add cocoa, cinnamon and coffee, blending until well incorporated.
  • Whisk in milk, cream and vanilla until well blended.
  • Transfer to ice cream freezer and follow manufacturer’s instructions.
  • Add chocolate chips and caramel sauce a few minutes before ice cream freezing is completed.

CHOCOLATE CHERRY CHUNK
2 LARGE eggs
3/4 cup sugar1 cup whole milk
2 cups heavy whipping cream
1 tablespoon PURE vanilla extract
1 Hershey milk chocolate bar, chopped
1/3 cup cherries, chopped

  • Whisk eggs until light and fluffy.
  • Gradually add sugar, whisking constantly until sugar is dissolved and well blended.
  • Whisk in milk, cream and vanilla until well blended.
  • Transfer to ice cream freezer and follow manufacturer’s instructions.
  • Add chocolate chunks and cherry pieces a few minutes before freezing process is complete.

FRENCH VANILLA
2 LARGE eggs
3/4 cup sugar1 cup whole milk
2 cups heavy whipping cream
1 tablespoon PURE vanilla extract

  • Whisk eggs until light and fluffy.
  • Gradually add sugar, whisking constantly until sugar is dissolved and well blended.
  • Whisk in milk, cream and vanilla until well blended.
  • Transfer to ice cream freezer and follow manufacturer’s instructions.

HEATH BAR CANDY CRUNCH
2 LARGE eggs
3/4 cup sugar1 cup whole milk
2 cups heavy whipping cream
1 tablespoon PURE vanilla extract
1 cup Heath English Milk Chocolate Toffee Bits, frozen

  • Whisk eggs until light and fluffy.
  • Gradually add sugar, whisking constantly until sugar is dissolved and well blended.
  • Whisk in milk, cream and vanilla until well blended.
  • Transfer to ice cream freezer and follow manufacturer’s instructions.
  • Add Heath bar pieces a few minutes before ice cream is done.

HEATH BAR CANDY COFFEE CRUNCH
2 LARGE eggs
3/4 cup sugar1 cup whole milk
2 cups heavy whipping cream
1 tablespoon PURE vanilla extract
1 cup Heath English Milk Chocolate Toffee Bits, frozen
3 tablespoons FINELY ground instant coffee

  • Whisk eggs until light and fluffy.
  • Gradually add sugar, whisking constantly until sugar is dissolved and well blended.
  • Add coffee, whisking until well incorporated.
  • Whisk in milk, cream and vanilla until well blended.
  • Transfer to ice cream freezer and follow manufacturer’s instructions.
  • Add Heath bar pieces a few minutes before ice cream is done.

HEATH BAR CANDY MOCHA CRUNCH
2 LARGE eggs
3/4 cup sugar1 cup whole milk
2 cups heavy whipping cream
1 tablespoon PURE vanilla extract
1 tablespoon Hershey’s cocoa
2 tablespoons + 1 teaspoon FINELY ground instant coffee
1 cup Heath English Milk Chocolate Toffee Bits, frozen

  • Whisk eggs until light and fluffy.
  • Gradually add sugar, whisking constantly until sugar is dissolved and well blended.
  • Add cocoa, blending well.
  • Add coffee, whisking until well incorporated.
  • Whisk in milk, cream and vanilla until well blended.
  • Transfer to ice cream freezer and follow manufacturer’s instructions.
  • Add Heath bar pieces a few minutes before ice cream is done.

MILKY WAY FUDGE PILLOWS
2 LARGE eggs
3/4 cup sugar1 cup whole milk
2 cups heavy whipping cream
1 tablespoon PURE vanilla extract
1/2 cup mini marshmallows, frozen and chopped
1/2 cup Milky Way Fudge Sauce

  • Whisk eggs until light and fluffy.
  • Gradually add sugar, whisking constantly until sugar is dissolved and well blended.
  • Whisk in milk, cream and vanilla until well blended.
  • Transfer to ice cream freezer and follow manufacturer’s instructions.
  • Add marshmallow pieces a few minutes before freezing process is complete.
  • Fold in fudge sauce immediately after freezing process is complete.

ORANGE DREAMSICLE
2 LARGE eggs
3/4 cup sugar1 cup whole milk
2 cups heavy whipping cream
1 tablespoon PURE vanilla extract
1/3 cup orange juice concentrate with pulp

  • Whisk eggs until light and fluffy.
  • Gradually add sugar, whisking constantly until sugar is dissolved and well blended.
  • Add juice concentrate, whisking until well incorporated.
  • Whisk in milk, cream and vanilla until well blended.
  • Transfer to ice cream freezer and follow manufacturer’s instructions.

PEACHES & CREAM
2 LARGE eggs
1 cup sugar
1 cup whole milk
2 cups heavy whipping cream
1 tablespoon PURE vanilla extract
1 tablespoons lemon juice
2 cups finely chopped peach pieces

  • Whisk eggs until light and fluffy.
  • Gradually add sugar, whisking constantly until sugar is dissolved and well blended.
  • Add juice concentrate, whisking until well incorporated.
  • Whisk in milk, cream and vanilla until well blended.
  • Transfer to ice cream freezer and follow manufacturer’s instructions.
  • Toss peach pieces with lemon juice.
  • Add peach pieces a few minutes before freezing process is complete.

PEANUT BUTTER BANANA FUDGE
2 JUMBO eggs
3/4 cup superfine granulated sugar
2 cups heavy whipping cream
1 cup whole milk
1/2 cup peanut butter
2 overripe bananas
2 teaspoons lemon juice

  • In a large mixing bowl whisk the eggs until light and fluffy.
  • Gradually add the sugar while whisking.
  • When sugar is dissolved add the cream and milk until well blended.
  • Divide in half and add peanut butter gradually to one half and then mix that mixture back into the other half.
  • Transfer to ice cream freezer and follow manufacturer’s instructions.
  • In a mixing bowl mash bananas really well and add lemon juice, blending well.
  • Add banana mixture a few minutes before the ice cream is done.

REESES CHUNK FRENCH VANILLA
2 LARGE eggs
3/4 cup sugar1 cup whole milk
2 cups heavy whipping cream
1 tablespoon PURE vanilla extract
1 cup+ chopped Reese’s Peanut Butter Cups

  • Whisk eggs until light and fluffy.
  • Gradually add sugar, whisking constantly until sugar is dissolved and well blended.
  • Whisk in milk, cream and vanilla until well blended.
  • Transfer to ice cream freezer and follow manufacturer’s instructions.
  • Add Reese’s chunks a few minutes before ice cream is done.

STRAWBERRY BANANA
2 cups strawberry chunks
1 cup whole milk
3/4 cup sugar
2 Jumbo eggs
2 cups heavy cream
2 overripe bananas
2 teaspoons lemon juice

  • In a large mixing bowl whisk the eggs until light and fluffy.
  • Gradually add the sugar while whisking.
  • When sugar is dissolved add the cream and milk until well blended.
  • Divide in half and add peanut butter gradually to one half and then mix that mixture back into the other half.
  • Transfer to ice cream freezer and follow manufacturer’s instructions.
  • In a mixing bowl mash bananas really well and add lemon juice, blending well.
  • Add banana mixture and strawberry chunks a few minutes before the ice cream is done.

Everyone needs a good sorbet now and again for those really hot summer days or those 7 course meals (LOL like there are many of those around here!)

STRAWBERRY LEMON DAQUIRI
2 medium lemons
1 cup finely chopped strawberry pieces
2 tablespoons golden rum
1/4 cup corn syrup
1 cup sugar
2 1/2 cups ICE water

  • Juice the lemons. Include the pulp, but be sure to remove seeds.
  • Add strawberry pieces and toss well. Chill for an hour.
  • Whisk together the water, corn syrup, sugar and rum until sugar is well dissolved.
  • Add lemon strawberry juice and zest, blending well.
  • Transfer to the ice cream freezer and follow manufacturers directions.

And let’s not forget the toppings!
BUTTERSCOTCH SAUCE
1 cup corn syrup
1 cup packed brown sugar
1/4 teaspoon salt
4 tablespoons butter
1/3 cup heavy whipping cream

  • In a medium saucepan whisk together corn syrup, butter, sugar and salt until sugar is dissolved.
  • Gradually bring to a low boil.
  • Remove from heat and cool 5 minutes.
  • Gradually stir in the cream and serve at once.

Don’t forget these favorites sauces from last year:
Blueberry Sauce
Caramel Sauce
Chocolate Caramel Toffee Nut Fudge
Cocoa Fudge Sauce
Decadent Hot Fudge Sauce
Fudgy Peanut Butter Sauce
Hot Fudge Sauce
Milky Way Fudge Sauce
Mocha Hot Fudge Sauce

Here are last year’s ice cream and sorbet flavors:
Apricot Pineapple Ice Cream
Blueberry Rum Ice Cream
Chocolate Banana Ice Cream
Chocolate Chocolate Chip Ice Cream
Lemon Ice Cream
Strawberry Ice Cream
Vanilla Ice Cream
Watermelon Sorbet

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Cream Puffs

Welcome to another edition of “What Did You Bake Today” where we share recipes for anything made in the oven…but especially baked goods.

Cream Puffs have long been a favorite dessert among my gang. The empty shells can be made ahead and frozen. The custard filling can be made a day or two in advance. Put them together right before serving, as they will get soggy.


Begin by making a Choux pastry for the Puffs:
1 cup water
1 stick butter
1 cup flour
4 eggs
Combine the water and butter in a saucepan.
Heat until mixture boils.
Add flour and stir vigourously until it forms a ball (about a minute). Remove from heat and transfer to another bowl. Let sit 5 minutes to cool slightly. Add eggs one at a time.
Drop by spoonsful onto an ungreased cookie sheet. This normally makes 8 large puffs, but I made them smaller to accomodate children.Bake at 400 degrees until golden brown and dry: for 45 minutes if big, 30 minutes if smaller.

Custard Filling:
1/2 cup sugar
1/2 tsp salt
1/3 cup flour
1 can evaporated milk + enough milk to make 2 cups
2 beaten eggs
2 tsp vanilla
In a microwave safe bowl (I usually use my 8 cup batter bowl, unless it is packed for a move), combine sugar, salt and flour. Add milk and microwave a minute at a time until thick, stirring between each minute. Beat eggs in a small bowl. When milk mixture is thickened, stir a little bit into the eggs to temper them (this warms the eggs and prevents them from cooking prematurely. Scrambled eggs have no part in this custard!). Add the eggs into the custard and microwave a few more times for a minute at a time until nice and thick. Add the vanilla. Cool before filling the cream puffs.

Cut the tops off the puffs. Fill with custard. Replace tops. Either dust with powdered sugar or make a chocolate ganache for the topping.

Easy Ganache:
1 12 oz package chocolate chips
3/4 cup cream (or use evaporated milk)
powdered sugar (optional)
Melt chips with cream in the microwave for a minute. Stir. Microwave for another minute, stir. Keep repeating until mixture is creamy and smooth. If you want it a little thicker, add a little powdered sugar. Top cream puffs with ganache. If you have leftovers, it’s great on brownies!

Thank You for joining us today!

Healthy Helpings – Spinach, Feta & Chick Peas

Sorry for posting this late, this has been a crazy week, one in which I have spent very little time in the kitchen, so I don’t have a new recipe or one with pictures.

This recipe is one that I have made for years and I really love it. I found it in a Prevention Magazine (you know one of those recipes that you clip and you just hang on to it forever?), and from what I found on the internet, it was later published in one of their cook books in 2002.

My favorite thing to serve this with was a nice grilled piece of salmon. It was a favorite meal of mine and my mother’s back when Tara was small.

Spinach, Feta, & Chick Peas

SERVES 5
2 (9 ounce) packages frozen spinach, thawed and drained
1/2 cup chick peas (cooked or canned)
1/2 cup feta cheese, crumbled
1 ounce roasted red peppers, minced
Directions
1 Heat the spinach in a skillet or in the microwave.
2 Mix in the chickpeas, feta and peppers and serve.

Do you have a favorite healthy recipe you would like to share? I need to get back into the kitchen this next week!

Banana ice cream recipe – save room for dessert

My dad and my maternal grandmother LOVED this easy banana ice cream recipe. Of course it is full of potassium, and since bananas are so sweet on their own, most people don’t need to add any sugar, plus you don’t need heavy cream — you can even use lowfat milk — so it’s healthy and great even if you are trying to watch your figure.

This banana ice cream is particularly delicious with a chocolate sauce, and would go so well with the brownie recipe submitted last week by Martha at The Daily Grind.

For those of you who might not already know, or as a reminder, the second annual ice cream roundup is this Friday at Joy of Desserts. You are all invited to participate. There were lots of great recipes last year, so don’t miss out. (Stop by Joy Of Desserts to enter my latest giveaway, too!)

Banana Ice Cream Recipe
2 large, ripe bananas
juice of 1 lemon
2 cups thin cream or milk
sugar to taste
a few drops banana extract (optional)

Peel bananas and mash them, combining the juice of 1 lemon. Add sugar, if desired. Add cream or milk and blend thoroughly. You can use a fork, or blender/processor for increased smoothness. Freeze according to your ice cream maker manufacturer’s directions.

Enjoy! See you next Wednesday for another Save Room for Dessert.
Don’t forget to visit the other participants and to comment on their blogs.

Photo: Flickr Commons/honey drizzle

Laugh for the day…

Here’s another email that crossed my desk. Now I have no idea whether this is true or not, but it really made me laugh…

Outside England ‘s Bristol Zoo there is a parking lot for 150 cars and 8 buses. For 25 years, its parking fees were managed by a very pleasant attendant. The fees were £1 for cars ($1.40), £5 for busses (about $7). Then, one day, after 25 solid years of never missing a day of work, he just didn’t show up; so the Zoo Management called the City Council and asked it to send them another parking agent.

The Council did some research and replied that the parking lot was the Zoo’s own responsibility. The Zoo advised the Council that the attendant was a City employee. The City Council responded that the lot attendant had never been on the City payrole.

Meanwhile, sitting in his villa somewhere on the coast of Spain (or some such scenario), is a man who’d apparently had a ticket machine installed completely on his own; and then had simply begun to show up every day, commencing to collect and keep the parking fees, estimated at about $560 per day — for 25 years. Assuming 7 days a week, this amounts to just over $7 million dollars! …And no one even knows his name.

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Monday Musings is back!

With a new home at the ESCAPE HATCH hosted by Monique.


A man seldom thinks with more earnestness of anything than he does of his dinner. ~Samuel Johnson (1709–84), English author, lexicographer. Quoted in: Hester Piozzi, Anecdotes of Samuel Johnson (1786; repr. in Johnsonian Miscellanies, vol. 1, ed. by George Birkbeck Hill, 1897).
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Monday Munchies

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Today’s Recipe: Stuffed Pizza Slices

There’s a place that sells Italian food on my college campus. It’s not what you’d call authentic or even all that great, but there’s nowhere else to get a slice of pizza if you don’t want to order out. The best thing they have is this great stuffed pizza, two crispy crusts filled with cheeses and veggies. Unfortunately, one slice costs almost $5! I decided there had to be a better way, and I was right.

It turns out that a pita, sliced and baked in just the right way, tastes as great as the crust of this overpriced stuffed pizza. For this recipe, which makes one slice of stuffed pizza, you will need one piece of pita bread, two or three tablespoons of tomato or pizza sauce, around 1/4 cup of mozzarella cheese, and any other pizza toppings.

First, slice the bread so it’s the shape of a big pizza slice, with the crust end closed and the sides open:

You can stuff the leftover edges too, or slice them up and bake them along with the rest to make pita chips.

Heat the pita in the microwave for ten seconds. This will make it easier to open without letting it get crispy too early. Slide a spoon between the two halves at the tip and the pits should open.

Then, put in the fillings in any way you’d like. I used a little plain tomato sauce, slices of mozzarella rather than the shredded kind, spinach, and olives. Put your slice on a baking sheet or a piece of aluminum foil and sprinkle the top with parmesan if you have it. Bake at 250 degrees for about five minutes, or until the cheese all melts but before the pita gets too brown.

Although I expected this recipe to be an imitation that just wouldn’t quite hit the spot, it tasted so much like those big slices that I don’t think I’ll ever waste the money on one again!

—> Health-friendly Tips
-Use a whole grain pita instead of plain white.
-Sprinkle sesame seeds on top instead of extra cheese.

—> Kid-friendly Tips
-If your kids don’t like veggie toppings, sneak finely chopped or pureed veggies into the sauce.
-Don’t tell them they’re having pizza for a snack. Although this recipe is completely picky-eater approved, it is probably very different from their image of a delivery pizza with a thick crust and the cheese on top.

—> Budget-friendly Tips
-Instead of cooking up a separate side dish, serve with more of the veggies you used to stuff the slice and a tasty dipping sauce.
-Want to use extra meats or cheeses but don’t want to pay for a large amount? If you ask for just one slice of anything at your grocery store deli, you’ll probably get it for free.

As a little bonus to today’s post – remember when I suggested last week that you can make the jello recipe inside a watermelon half? Well, I picked up a fresh watermelon at a roadside stand this week, and my kitten is sure enthusiastic about the idea!


Daring Bakers ~ Mallows & Milan Cookies ~ YUMMY

The July Daring Bakers’ challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.

MALLOWS (Chocolate Covered Marshmallow Cookies)
Recipe courtesy Gale Gand, from Food Network website
Chocolate Covered Marshmallow Cookies
2 dozen cookies

• 3 cups (375grams/13.23oz) all purpose flour
• 1/2 cup (112.5grams/3.97oz) white sugar
• 1/2 teaspoon salt
• 3/4 teaspoon baking powder
• 3/8 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 12 tablespoons (170grams/ 6 oz) unsalted butter
• 3 eggs, whisked together
• Homemade marshmallows, recipe follows
• Chocolate glaze, recipe follows

  • In a mixer with the paddle attachment, blend the dry ingredients.
  • On low speed, add the butter and mix until sandy.
  • Add the eggs and mix until combine.
  • Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days.
  • When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat.
  • Preheat the oven to 375 degrees F.
  • Roll out the dough to 1/8-inch thickness, on a lightly floured surface. Use a 1 to 1 1/2 inches cookie cutter to cut out small rounds of dough.
  • Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.
  • Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours.
  • Line a cookie sheet with parchment or silicon mat.
  • One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze.
  • Lift out with a fork and let excess chocolate drip back into the bowl.
  • Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.

Note: if you don’t want to make your own marshmallows, you can cut a large marshmallow in half and place on the cookie base. Heat in a preheated 350-degree oven to slump the marshmallow slightly, it will expand and brown a little. Let cool, then proceed with the chocolate dipping.

Homemade marshmallows
• 1/4 cup water
• 1/4 cup light corn syrup
• 3/4 cup (168.76 grams/5.95oz) sugar
• 1 tablespoon powdered gelatin
• 2 tablespoons cold water
• 2 egg whites , room temperature
• 1/4 teaspoon pure vanilla extract

  • In a saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer.
  • Sprinkle the gelatin over the cold water and let dissolve.
  • Remove the syrup from the heat, add the gelatin, and mix.
  • Whip the whites until soft peaks form and pour the syrup into the whites.
  • Add the vanilla and continue whipping until stiff.
  • Transfer to a pastry bag.

Chocolate glaze
• 12 ounces semisweet chocolate
• 2 ounces cocoa butter or vegetable oil

  • Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.

MILAN COOKIES
Recipe courtesy Gale Gand, from Food Network website
Milan Cookies
Prep Time: 20 min
Inactive Prep Time: 0 min
Cook Time: 1 hr 0 min
Serves: about 3 dozen cookies

• 12 tablespoons (170grams/ 6 oz) unsalted butter, softened
• 2 1/2 cups (312.5 grams/ 11.02 oz) powdered sugar
• 7/8 cup egg whites (from about 6 eggs)
• 2 tablespoons vanilla extract
• 2 tablespoons lemon extract
• 1 1/2 cups (187.5grams/ 6.61 oz) all purpose flour
• Cookie filling, recipe follows

Cookie filling
• 1/2 cup heavy cream
• 8 ounces semisweet chocolate, chopped
• 1 orange, zested

1. In a mixer with paddle attachment cream the butter and the sugar.
2. Add the egg whites gradually and then mix in the vanilla and lemon extracts.
3. Add the flour and mix until just well mixed.
4. With a small (1/4-inch) plain tip, pipe 1-inch sections of batter onto a parchment-lined sheet pan, spacing them 2 inches apart as they spread.
5. Bake in a preheated 350 degree oven for 10 minutes or until light golden brown around the edges. Let cool on the pan.
6. While waiting for the cookies to cool, in a small saucepan over medium flame, scald cream.
7. Pour hot cream over chocolate in a bowl, whisk to melt chocolate, add zest and blend well.
8. Set aside to cool (the mixture will thicken as it cools).
9. Spread a thin amount of the filling onto the flat side of a cookie while the filling is still soft and press the flat side of a second cookie on top.
10. Repeat with the remainder of the cookies.

With the humidity here from all the storms I have put off my attempt as I just can’t bring myself to turn on the oven and make a steamy mess. I will post these soon though.

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MPM


Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

 DATE
 BREAKFAST
 LUNCH
 DINNER
Monday

7/26

 CEREAL
 SANDWICHES Recipe Experiment Night
Tuesday 7/27

 TOAST
 LEFTOVERS
 Creamy Tomato Soup
Wednesday 7/28
 YOGURT
 SOUP
 Sreisaat’s Indian Style Meat Patties over at We Ate This
Thursday 7/29
 FRUIT
 CHEESE & FRUIT
 Polynesian Chicken Pasta Salad
Friday 7/30

 OATMEAL
 Tuna Melts TOO

Chicken in Italian Cream
Saturday 7/31
 Toasted French Toast Deviled Eggs and celery
 Linguine & Chicken
Sunday 8/1
 Cinnamon Raisin Maple Oatmeal Chicken Salad Crockpot Lasagna

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Garlic Parmesan Stuffed Chicken with melted Strawberries



GARLIC PARMESAN STUFFED CHICKEN with MELTED STRAWBERRIES*
4 skinless, boneless chicken breasts
4 ounces grated Parmesan cheese
2 cloves minced garlic, jar
1 large bunch green onions sliced
1/4 cup seedless strawberry or raspberry jam*
3 1/2 cups strawberry pieces*
salt and pepper to taste
Juice of 1 lime
2 tablespoons white balsamic vinegar
1 tablespoon olive oil

  • Preheat oven to 375 degrees.
  • Whisk together the jam, lime juice and vinegar.
  • Pour over strawberries and onions toss together.
  • Sprinkle with salt and pepper. Spread into a 3 quart baking dish.
  • Toss garlic and Parmesan cheese together.
  • Cut a pocket in the side of each chicken breast and fill with garlic cheese mixture. Secure with toothpicks to close or use these cool loops or band! Salt and pepper each side.
  • In a skillet, heat olive oil and saute’ onions. Add chicken and brown on each side.
  • Transfer chicken to a baking dish and put into the oven for 10 minutes.
  • Add the strawberry baking dish to oven and bake both another 15-20 minutes until chicken is no longer pink, the berries have softened and the jam mixture has thickened.
  • Serve chicken with the berries over top and with Herb Rice Pilaf.

*I like to also change it out sometimes and make it with apricot pineapple jam, an 8 ounce can drained crushed pineapple and 2 cups of fresh apricot pieces.