Cheese & Prosciutto Stuffed Chicken

December 12, 2013 Leave a Comment

 

Cheese & Prosciutto Stuffed Chicken

Cheese & Prosciutto Stuffed Chicken

 Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

Prosciutto, sun-dried tomatoes and herb cream cheese make a delectable surprise when you cut into these lovely chicken rolls.  They’re topped with a yummy blue cheese sauce.

        Gilda Lester                                                                       Millsboro, Delaware

 

Cheese & Prosciutto Stuffed Chicken Recipe

Cheese & Prosciutto Stuffed Chicken

4 boneless skinless chicken breast halves (6 oz. each)

½ cup spreadable garlic and herb cream cheese

4 thin slices prosciutto

¼ cup chopped oil-packed sun-dried tomatoes

8 fresh basil leaves

¼ cup flour

2 eggs

2/3 cup dry bread crumbs

3 Tbsp. olive oil

Sauce:   1 cup heavy whipping cream

1 Tbsp. finely chopped shallot

¾ cup crumbled Gorgonzola cheese

¼ tsp. salt

¼ tsp. pepper

Minced fresh basil

Flatten chicken breasts to ¼ inch thickness; spread 2 tablespoons cream cheese down center of each.  Top with one slice of prosciutto, 1 tablespoon of tomatoes and two basil leaves.  Roll up and tuck in ends; secure with toothpick.

Place flour and eggs in separate shallow bowls.  In another shallow bowl, combine bread crumbs and Romano cheese.  Dip chicken in flour, eggs and then coat with bread crumb mixture.

In a large skillet, brown chicken in oil in batches.  Place seam side down in a greased 11×7 inch baking dish.  Bake, uncovered, at 350 F. for 35-40 minutes or until a meat thermometer reads 170 F.

In a small saucepan, heat cream and shallot over medium heat until bubbles form around sides of pan.  Stir in the Gorgonzola cheese, salt and pepper.  Cook for 4-6 minutes or until cheese is melted, stirring occasionally.

Discard toothpicks.  Drizzle chicken with sauce; sprinkle with minced basil.

4 servings

 

(Recipe for Cheese & Prosciutto Stuffed Chicken came from Taste of Home 2013

 

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Decadent Brownie Swirl Cheesecake

December 11, 2013 Leave a Comment
Decadent Brownie Swirl Cheesecake

Decadent Brownie Swirl Cheesecake

 Recipe provided courtesy of Taste of Home magazine.  Fine more great recipes at

www.tasteofhome.com

It may look fancy, but this cheesecake is so simple.  The secret is the speedy crust – it’s from a packaged brownie mix!  You don’t need to be an experienced cook to make the elegant chocolate swirls on top – anyone can do it!

 

Decadent Brownie Swirl Cheesecake Recipe

Decadent Brownie Swirl Cheesecake

1 package fudge brownie mix (13×9 inch pan size)

Filling:   4 packages (8 oz. each) cream cheese, softened

1 cup sugar

4 eggs, lightly beaten

3 tsp. vanilla or 1 tsp. almond extract and 2 tsp. vanilla)

Fresh raspberries, optional

Chocolate curls, optional

 

Prepare brownie mix according to package directions for chewy fudge brownies.  Set aside 2/3 cup batter; spread remaining batter into a greased 9 inch springform pan.

Place pan on a double thickness of heavy-duty foil (about 18 inch square).  Securely wrap foil around pan.  Bake at 350 F. for 25-28 minutes (brownies will barely test done).  Cool for 10 minutes on a wire rack.

In a large bowl, beat cream cheese and sugar until smooth.  Beat in eggs and vanilla on low speed just until combined.  Stir 1/3 cup into reserved brownie batter; set aside.  Spoon half the cheesecake batter into crust; dollop with half of reserved chocolate cheesecake batter.  Repeat layers.  Cut through batter with a knife to swirl the chocolate cheesecake batter.

Place in a large baking pan; add 1 inch of hot water to large pan.  Bake at 325 F.  for 1 ½ hours or until surface is no longer shiny and center is almost set.

Remove pan from water bath and foil.  Cool on a wire rack for 10 minutes.  Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.   Refrigerate overnight.  Remove sides of pan.  Garnish with raspberries and chocolate curls if desired.

16 servings

 

(Recipe for Decadent Brownie Swirl Cheesecake came from Taste of Home Best Holiday Recipes, December 28, 2009)

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Broccoli Beef Braids

December 10, 2013 Leave a Comment
Broccoli Beef Braids

Broccoli Beef Braids

 Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

This filling sandwich looks fancy but is really simple to make.  Each slice is packed with ground beef, broccoli and cheese.  Served with a green salad, this beefy sandwich makes a terrific lunch or dinner.

          Penny Lapp                                                                        Royalton, Ohio

 

Broccoli Beef Braids Recipe

Broccoli Beef Braids

1 lb. ground beef

½ cup chopped onion

3 cups frozen chopped broccoli

1 cup (4 oz.) shredded part-skim mozzarella cheese

½ cup sour cream

¼ tsp. salt

¼ tsp. pepper

2 tubes (8 oz. each) refrigerated crescent rolls

Preheat oven to 350 F.  In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.  Add the broccoli, cheese, sour cream, salt and pepper; heat through.

Unroll one tube of dough on a greased baking sheet; seal the seams and perforations, forming a 12×8 inch rectangle.  Spread half of beef mixture lengthwise down the center.  On each side, cut 1 inch wide strips 3 inch into center.  Starting at one end, fold alternating strips at an angle across filling; seal ends.  Repeat.

Bake 15-20 minutes or until golden brown.        2 loaves (8 serving each)

 

(Recipe for Broccoli Beef Braids came from Taste of Home, 2013)

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Chocolate Raisin Biscotti

December 9, 2013 Leave a Comment
Chocolate Raisin Biscotti

Chocolate Raisin Biscotti

 

A drizzle of creamy frosting makes these chocolate treats from our Test Kitchen so special with coffee or tea!

 

Chocolate Raisin Biscotti Recipe

Chocolate Raisin Biscotti

3 Tbsp. butter, softened

2/3 cup sugar

2 eggs

¾ tsp. vanilla, divided

1 cup flour

¼ cup baking cocoa

1 tsp. baking powder

¼ tsp. baking soda

¼ tsp. salt

½ cup raisins

2/3 cup confectioners’ sugar

4 to 5 tsp. fat-free milk

 

In a small bowl, beat butter and sugar until crumbly, about 2 minutes.  Add eggs and ½ teaspoon vanilla; mix well.  Combine the flour, cocoa, baking powder, baking soda and salt; beat into butter mixture.  Stir in raisins (dough will be sticky).

Divide dough in half, with lightly floured hands, shape each portion into a 12 x 2 inch rectangle; place each on a baking sheet coated with cooking spray.  Bake at 350 F. for 18 to 22 minutes or until set and tops begin to crack.  Carefully remove to wire racks; cool for 5 minutes.

Transfer to a cutting board; cut with a serrated knife into scant ¾ inch slices.  Place cut side down on ungreased baking sheets.  Bake for 5 minutes.   Turn and bake 5-7 minutes longer or until firm.  Remove to wire racks to cool.

In a small bowl, combine the confectioners’ sugar, remaining vanilla and enough milk to achieve a drizzling consistency.  Transfer to a small resealable plastic bag; cut a small hole in a corner of bag.  Drizzle over biscotti.  Let stand until set.  Store in an airtight container.            3 dozen

 

(Recipe for Chocolate Raisin Biscotti came from tasteofhome.com)

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Frosted Spice Cookie

December 8, 2013 Leave a Comment

 

Frosted Spice Cookies

Frosted Spice Cookies

This recipe has been handed down through many generations of my husband’s family.  These cookies were always in his grandmother’s cookie jar when he’d visit.  Today, he enjoys them more than ever – and so I do.

 

Frosted Spice Cookie Recipe

Frosted Spice Cookie

1 cup butter, softened

1 cup sugar

1 cup molasses

1 egg

1 cup buttermilk

6 cups flour

1 Tbsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

1 tsp. ground ginger

½ tsp. salt

1 cup chopped walnuts

1 cup golden raisins

1 cup chopped dates

Frosting:   3 ¾ cups confectioners’ sugar

1/3 cup orange juice

2 Tbsp. butter, melted

In a large bowl, cream butter and sugar until light and fluffy.  Beat in egg; beat in molasses and buttermilk.  Combine the flour, baking powder, baking soda, cinnamon, ginger and salt; gradually add to creamed mixture and mix well.  Stir in walnuts, raisins and dates.  Chill for 2 hours or until easy to handle.

On a floured surface, roll out dough to ¼ inch thickness.  Cut with a 2 ½ inch round cookie cutter

Place on greased baking sheets.  Bake at 350 F. for 12-15 minutes.  Cool completely.

For frosting, beat all ingredients in a small bowl until smooth.  Spread over cooled cookies; let dry completely.            5-6 dozen

(Recipe for Frosted Spice Cookies came from Taste of Home (tasteofhome.com)

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Oven-Fried Fish Sticks with Tartar Sauce

December 7, 2013 Leave a Comment
Oven-Fried Fish Sticks with Tartar Sauce

Oven-Fried Fish Sticks with Tartar Sauce

 

As host of Yahoo’s Blue Ribbon Hunter, Allison Fishman Task has eaten countless plates of “festival” food.  “I’d visit fairs and people would say they can’t eat the food because it’s too high in fat and calories,” she says.  “My hope with this book (Cooking light lighten up, America!) was to reclaim classic beloved American dishes.”  Here, she transforms fish sticks by baking cod and serving it with a zingy sauce.

Oven-Fried Fish Sticks with Tartar Sauce Recipe

Oven-Fried Fish Sticks with Tartar Sauce

 

Fish Sticks:   4.5 oz. flour (about 1 cup)

1 ½ cups panko (Japanese bread crumbs)

3 Tbsp. water

1 large egg, lightly beaten

1 ¼ lbs. cod fillets (1/2 inch thick)

Cooking spray

½ tsp. kosher salt

Tartar Sauce:   1/3 cup light mayonnaise

2 Tbsp. chopped kosher dill pickles

1 Tbsp. finely chopped red onion

1 Tbsp. chopped fresh parsley

1 Tbsp. capers, rinsed, drained and chopped

1 Tbsp. fresh lemon juice

Preheat oven to 375 F.  To prepare fish sticks, place flour in a shallow dish or bowl.  Place bread crumbs in a second shallow dish or bowl.

Combine 3 Tbsp. water and egg in third shallow dish or bowl, stirring with a whisk.

Cut fish into 20 (4 x ½ inch) strips.  Dredge fish in flour, shaking off excess.  Dip fish in egg mixture and dredge in bread crumbs.  Place on baking sheet coated with cooking spray.  Coat fish with cooking spray.

Bake at 375 F. for 30 minutes or until crisp.  Sprinkle fish sticks with salt.

To prepare tartar sauce, combine all sauce ingredients in a small bowl.  Serve tartar with fish.

 

(Recipe for Oven-Fried Fish Sticks with Tartar Sauce was in USA Weekend. November 3, 2013)

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Pizza Meatballs

December 6, 2013 Leave a Comment
Pizza Meatballs

Pizza Meatballs

 

Try these Pizza Meatballs – it has green pepper, mushrooms, bulk turkey, as well as ground turkey breast.  (This is Diabetic Friendly!)

Pizza Meatballs Recipe

Pizza Meatballs

1 cup fresh cremini or button mushrooms, finely chopped

½ cup finely chopped green sweet pepper

½ cup finely chopped onion

2 cloves garlic, minced

¾ cup soft whole wheat bread crumbs (about 1 slice)

1 egg white, lightly beaten

1 ½ tsp. dried Italian seasoning crushed

1/8 tsp. pepper

8 oz. uncooked bulk turkey sausage

8 oz. ground turkey breast

1 cup shredded reduced-fat Italian four-cheese blend (4 oz.)

1 ½ cups low-sodium pasta sauce, heated

Preheat oven to 350 F.  Coat a large non-stick skillet with cooking spray; heat skillet over medium heat.   Add mushrooms, green pepper, and onion.  Cook for 5 to 8 minutes or until vegetables are tender, stirring frequently.  Stir in garlic and set aside.

In a large bowl combine bread crumbs, egg white, Italian seasoning, and 1/8 teaspoon pepper.  Stir in mushrooms mixture.  Add turkey sausage, turkey breast and cheese; mix well.

Line a 15×10 inch baking pan with foil.  Spray foil with non-stick cooking spray; set aside.  Using wet hands, shape meat mixture into (24) twenty-four 1 ½ inch meatballs; place in prepared pan.  Bake 20 minutes or until done (160 F.)  Serve meatballs with sauce.                      24 meatballs

 

(Recipe for Pizza Meatballs came from Taste of Home Best Holiday Recipes, December 28, 2009)

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Pumpkin Mousse

December 3, 2013 Leave a Comment

 

Pumpkin Mousse

Pumpkin Mousse

This recipe is from Diabetic Connect.   Pumpkin Mousse is the perfect dessert for Fall evenings when you’re craving the spices that remind you of family and holidays…and it is low in fat and only 13g of carbs.

Pumpkin Mousse Recipe

Pumpkin Mousse

 

1 (1 oz.) package sugar free instant vanilla pudding mix

1 cup far free milk

½ cup pumpkin puree

½ tsp. ground cinnamon

¼ tsp. ground allspice

¼ tsp. ground ginger

2 ¼ cups Light Whipped Topping, divided

¼ tsp. ground nutmeg

Whisk the instant pudding and milk together and let it set for 2 minutes until it thickens up.

Add in the pumpkin puree and spices; mix well.

Gently fold in 1 ½ cups whipped topping until well combined.

Divide into 6 dishes (about ½ cup per serving).

Refrigerate until ready to serve.

Before servings, top each dessert with 2 tablespoons of light whipped topping and sprinkle with ground nutmeg.

 

(Recipe for Pumpkin Mousse came from Diabetic Connect, 2013)

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Leftover Turkey Rice Soup

December 2, 2013 Leave a Comment

 

Leftover Turkey Rice Soup

Leftover Turkey Rice Soup

Turkey replaces chicken in this classic rice soup.

Leftover Turkey Rice Soup Recipe

Leftover Turkey Rice Soup

 

4 cups of Defatted Chicken broth (can use chicken bouillon as well)

½ cup diced celery

¼ cup diced carrots

¼ cup diced onion

½ tsp. poultry seasoning

¼ tsp. dill weed

Salt and pepper to taste

4 oz. cooked turkey, cubed (discard any skin and fat)

1 cup cooked rice

In medium saucepan, combine broth, celery, carrots, onions and seasoning.  Cover and cook over medium low heat until vegetables are tender, about 20 minutes.  Add turkey and rice.  Heat through.

5 servings

(Recipe for Leftover Turkey Rice Soup came from Diabetic Connect, 2013)

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Mushroom Turkey Tetrazzini

December 1, 2013 Leave a Comment
Mushroom Turkey Tetrazzini

Mushroom Turkey Tetrazzini

 

This creamy comforting casserole makes a fantastic way to use up that leftover Thanksgiving turkey.  And it’s a real family pleaser!

         Linda Howe                                                                    Lisle, Illinois

 

Mushroom Turkey Tetrazzini Recipe

 

Mushroom Turkey Tetrazzini

12 oz. uncooked spaghetti, broken into 2 inch pieces

2 tsp. chicken bouillon granules

½ lb. sliced fresh mushrooms

2 Tbsp. butter

2 Tbsp. flour

¼ cup sherry or reduced-sodium chicken broth

¾ tsp. salt-free lemon-pepper seasoning

1/2 tsp. salt

1/8 tsp. ground nutmeg

1 cup fat-free evaporated milk

2/3 cup cubed Parmesan cheese, divided

4 cups cubed cooked turkey breast

¼ tsp. paprika

Cook spaghetti according to package directions.  Drain, reserving 2 ½ cups cooking liquid.  Stir bouillon into cooking liquid and set aside.  Place spaghetti in a 13 x 9 inch baking dish coated with cooking spray; set aside.

In a large nonstick skillet, sauté mushrooms in butter until tender.  Stir in flour until blended.  Gradually stir in sherry and reserved cooking liquid.  Add the lemon-pepper, salt and nutmeg.  Bring to stir boil; cook and stir for 2 minutes or until thickened.

Reduce heat to low; stir in milk and 1/3 cup Parmesan cheese until blended.  Add turkey; cook and stir until heated through.  Pour turkey mixture over spaghetti and toss to combine.  Sprinkle with paprika and remaining Parmesan cheese.

Cover and bake at 375 F. for 25-30 minutes or until bubbly.                   8 serving

 

(Recipe for Mushroom Turkey Tetrazzini came from Taste of Home, 2013)

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