Kristen's Recipes

2 Eggs

2 oz. (1/2 cup) Shredded sharp Cheddar cheese

1 sm. Shallot, minced

Dash salt, if desired

1/8  tsp. Cracked black pepper or pepper

1 (9-oz.) pkg. Green Giant® Harvest Fresh® Frozen Spinach,  thawed, squeezed to drain

1 (10-oz.) can Pillsbury Refrigerated All Ready Pizza Crust

1 tsp. Water

Heat oven to 375 F. In medium bowl, combine deviled ham and 1 of the eggs; mix well. Add cheese, shallot, salt and pepper; blend well. Add spinach; mix well. Unroll dough; place on ungreased cookie sheet. Starting at center, press out dough with hands to 14×9-inch rectangle. In small bowl, combine remaining egg and water; mix well. Brush egg mixture lightly over dough; reserve remaining for top of braid. Spread filling lengthwise in 4-inch-wide strip down center of dough to within 1/4 inch of each end. With sharp knife, make cuts 1 inch apart on long sides of rectangle, just to edge of filling. Fold strips of dough alternately over filling to create braid (see diagram). Fold ends of braid under to seal. Brush  top with reserved egg mixture. Bake at 375 F. for 20 to 25 minutes or until golden brown. Cool 5 minutes.  Serve warm.

3 T. honey

3 garlic cloves, minced

1 T. lite soy sauce

4 4-oz. boneless, skinless chicken breasts

In a medium bowl, whisk together lime juice, honey, garlic, and soy sauce. Place chicken in bowl and marinate in the refrigerator for at least 20 minutes (or longer, if possible).  Prepare an indoor or outdoor grill. Remove chicken from marinade and cook over medium heat until done.

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4 thin turkey cutlets (4–6 oz each), halved

1/2 tsp salt

8 whole fresh sage leaves

1 tbsp extra virgin olive oil

1/4 C balsamic vinegar

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Directions

Steam squash until tender when pierced with fork, about 10 minutes. Season cutlets with 1/4 teaspoon of the salt and black pepper to taste. Press sage leaf into center of each. Heat 1 1/2 teaspoons of the oil in skillet over medium high heat. Add 4 cutlets, leaf side down. Cook 1 to 1 1/2 minutes, until edges whiten. Flip and cook through. Repeat with remaining oil and cutlets. Set aside. Pour vinegar into skillet. Cook until reduced by half, about 2 minutes. Place squash in medium bowl, mash with fork, and season with remaining salt and pepper to taste. To serve, divide squash among 4 plates and top with 2 cutlet pieces and a drizzle of balsamic sauce. Serve with green salad, if desired.

Yield: 4 servings

Calories: 264

Fat: 5g

Fiber: 5g

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6 boneless, skinless chicken breasts, trimmed of any fat and in half

1-2 tbsp of olive oil

Dried thyme to taste

Sea salt and fresh cracked pepper to taste

40 cloves of garlic

1 tbsp of butter

1 tbsp flour

1 2/3 cups of chicken broth

2 tbsp 2% milk

1 tbsp fresh parsley, chopped

Olive Oil No-Stick Cooking Spray

1 (4-5 lb.) whole chicken, rinsed with neck and giblets removed

1 T.  Olive Oil

1/2 tsp. oregano

1 tsp. minced garlic

1/2 C. cold water

1/4 C. milk

1 package Chicken Style Gravy Mix

1/2 tsp. oregano

1 tsp. minced garlic

1 1/2 tsp. fresh lemon juice

HEAT oven to 400°F. Spray a shallow roasting pan with rack with no-stick cooking spray.  MIX the olive oil, oregano and minced garlic. Brush mixture over entire chicken. Season chicken liberally with salt and pepper. Place in prepared pan breast side down for 30 minutes. Turn chicken breast side up.  Roast 65 to 70 minutes, basting occasionally. Chicken is done when a meat thermometer registers 170°F or when the juices run clear when the thickest part of the thigh is pricked.  Transfer chicken to carving board; tent with aluminum foil. Allow to rest 10 minutes.   SKIM grease from the pan drippings. Place 1/4 C. skimmed pan drippings into a small saucepan. Add water, milk, chicken gravy mix, oregano, garlic and lemon juice to pan. Cook, stirring constantly until gravy thickens.   Carve chicken. Place on serving platter. Serve with warm lemon-garlic gravy.

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1 clove garlic

3/4 C. frozen spinach

1 tsp. low sodium parmesan cheese

3 1/2 oz. boneless chicken breast

1 tsp. onion powder

1/3 T. olive oil

Pasta

Cook your pasta of choice (try penne or rigatoni) according to recipe provided, omit salt. Rinse and pat dry chicken, then cut into strips. Mince garlic. Heat a nonstick skillet sprayed with cooking spray over low-medium heat, and sauté garlic for 2-3 minutes, until just soft. Raise heat to medium high, add chicken and cook for 5-6 minutes or until no longer pink. Remove from pan and reserve. Microwave spinach in a microwavable bowl over high heat, covered, for 2-3 minutes and drain. Add spinach and tomato sauce to skillet and simmer for about 2-3 minutes, covered. Add chicken and onion powder to sauce, stir and cover: simmer another 2-3 minutes. Add cooked pasta to pan, combine and heat through for another minute. Serve with a sprinkle of Parmesan cheese.

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1 ½ lb. boneless, skinless chicken breasts, cut into 1” pieces

1 10.75oz. can condensed cream of chicken Soup

1/3 C. Sour Cream

1 16oz. bag frozen Mixed Vegetables

Preheat oven to 400 degrees.  Prepare Stuffing Mix as directed on package and set aside.  Mix chicken, soup, sour cream and vegetables in 13×9” baking dish; top with stuffing.  Bake 30 minutes or until chicken is cooked through.

Yield: 6 servings

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Salt & black pepper

1/2 tsp. paprika

3 lb. chicken, cut into pieces

1/2 C. butter, divided

2 oz. shallots

6 slices bacon, coarsely chopped

2 cloves garlic, crushed

1/2 tsp. dried marjoram

1/2 tsp. dried thyme

1 bay leaf

1 T. fresh parsley, finely chopped

1-1/4 C. dry red wine

1-1/2 C. chicken broth

1 onion, cut into 8 pieces

8 oz. button mushrooms

Combine the flour, salt, pepper, and paprika in a plastic bag or pie plate, add chicken, and coat well, shaking off excess flour. Reserve the excess flour. Melt 1/4 C. of the butter in an ovenproof skillet over a gentle heat. Add the chicken pieces and fry lightly for 5 minutes on each side. Remove chicken from skillet. Add shallots, bacon, and garlic. Continue to fry gently for 5 minutes, stirring occasionally, until the shallots have softened. Stir in flour and cook, stirring, until blended. Sprinkle in the herbs and stir in the wine and broth. Bring to a boil. In a separate skillet, sauté onions and mushrooms in 2 T. butter for about 2 minutes. Return chicken to the skillet. Add sautéed onions and mushrooms. Liquid should cover chicken. If not, add broth or wine or water. Cover and simmer on top of stove until the chicken is tender, about 30 minutes. Or, bake in a 400-degree oven for 40 minutes or until the chicken is tender. Arrange the chicken, onions, and mushrooms on a platter. Spoon the sauce over the chicken and sprinkle with chopped parsley.

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½ C. plus 2 T. self-rising Flour

1 tsp. Salt

½ tsp. Pepper, plus more for gravy

½ C. Vegetable Oil

1 C. half and half

1 C. Milk

Rinse chicken pieces and pat dry with paper towels.  Combine ½ C. flour, ½ tsp. salt and ½ tsp. pepper; dredge chicken well in flour mixture.  Heat oil in large skillet over medium-high heat; add chicken and brown well on both sides.  Turn chicken skin side up, cover, reduce heat and simmer 15 minutes.  Remove chicken, reserving ¼ C. drippings in skillet.  Combine remaining 2 T. flour, half and half, milk, ½ tsp. salt and pepper to taste; stir until smooth.  Stir into skillet and cook over medium heat until thickened, stirring constantly.  Add chicken, turning to coat with gravy; cover and simmer 15 minutes.

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2 tablespoons olive oil

4 boneless skinless chicken breasts

2 1/4 teaspoons salt

1 1/4 teaspoons freshly ground black pepper

1 pound white mushrooms, sliced

1 large onion, finely chopped

5 cloves garlic, minced

1 tablespoon chopped fresh thyme leaves

1/2 cup dry white wine

1/3 cup all-purpose flour

4 cups whole milk, room temperature

1 cup heavy whipping cream, room temperature

1 cup chicken broth

1/8 teaspoon ground nutmeg

12 ounces linguine

3/4 cup frozen peas

1/4 cup chopped fresh Italian parsley leaves

1 cup grated Parmesan

1/4 cup dried Italian-style breadcrumbs

Preheat the oven to 450 degrees F. Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl. Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 1-2 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken. Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes. Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended. Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.

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salt and fresh ground black pepper

2 tsp. poultry seasoning

1/2 C. all-purpose flour

2 large eggs plus 1 egg yolk

splash of milk or half-and-half

4 T. extra-virgin olive oil (EVOO)

3 T. unsalted butter

3 garlic cloves, 1 crushed, 2 chopped

1/4-1/3 C. limoncello liqueur

a handful of fresh flat-leaf parsley, finely chopped

1 lemon

1 1/2 lb. asparagus, cut just below the tender tips

Cut off 2-3 pieces of lemon peel, then thinly slice the lemon into discs. Remove the seeds. Preheat a large nonstick skillet over medium to medium-high heat. Season the chicken cutlets with salt and pepper and poultry seasoning. Dredge the chicken in the flour. In a small bowl, beat the eggs and egg yolk with milk and season with a little salt. Add 2 T. of the EVOO to the skillet, then add 2 T. of the butter, cut into small pieces. When the butter melts into the oil, add the crushed clove of garlic to the skillet. When the garlic sizzles, coat the chicken in the egg mixture, then add to the hot pan. Cook the chicken on both sides until just golden, 6-7 minutes total. Transfer the chicken to a plate and loosely tent with foil to retain the heat. Add the limoncello to the pan and deglaze by whisking up the drippings. Reduce the limoncello for one minute, then add the remaining T. of butter and the parsley to the pan. Bring an inch of water to a boil in a medium skillet. Add salt and lemon peels. When the chicken is nearly done, cook the asparagus in the water with lemon peels for 2-3 minutes; drain. Add several thin slices of lemon to the skillet the chicken cooked in. Spoon the sauce and lemon slices onto the finished chicken. Serve alongside asparagus tips.

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1 T. olive oil

1 T. red wine vinegar

1 T. chopped basil leaves, plus 4 sprigs for garnish

1 T. finely chopped red onion

2 tsp. kosher salt

1 tsp. whole black peppercorns

1 clove garlic, chopped

4 boneless, skinless chicken breast halves (about 2 lb.)

Whisk together the oil, vinegar, basil, onion, salt, peppercorns, and garlic in a bowl. Transfer the marinade to a gallon-sized sealable plastic bag with the chicken and shake to combine. Refrigerate for at least 3 hours and up to 12 hours.  When ready to cook, build a charcoal fire or preheat gas grill.  Remove chicken from the marinade. Grill the chicken, turning once, until browned and just cooked through, about 4 minutes per side. Transfer the chicken to a platter and garnish with the basil sprigs.

Yield: 4 servings

Calories: 282

Fat: 6g

Fiber: 0g

1 28oz bottle of smoky barbecue sauce

1 16oz can pineapple chunks, undrained

2 C. coarsely chopped onion

2 C. coarsely chopped bell pepper

1 seeded and chopped jalapeno chili pepper

Place all ingredients in a freezer bag up to two months. Defrost completely in refrigerator. To cook put contents of baggie into Dutch oven. Bring to boil over medium high heat. Cover. Turn heat to medium low and cook one hour or until chicken is no longer pink.

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3 gloves garlic, smashed and minced

1 T. Canola oil

1 medium onion, chopped

2 small zucchini, washed and thinly sliced

1 (8-ounce) package fresh or canned mushrooms, sliced

1 (10-ounce) package jalapeno jack cheese, grated

8 oz. evaporated skimmed milk

1/4 C. salsa

1 C. frozen corn

1 can great northern beans, strained and rinsed

Black pepper to taste

8 oz. pasta, cooked & drained (ziti, rotini or penne)

Shredded parmesan cheese to taste

Sauté garlic and chicken strips until browned. Remove from pan and keep warm. Cook onions in the same pan with 1/4 C. water over medium heat until onions are tender, about 5 minutes. Add zucchini to onions and cook for 5 more minutes.  Add mushrooms and cook for 5 minutes more. (you can add 1/2 C.  wine at this point, if you like). Cook uncovered so there is a small amount of fluid in the pan, but the vegetables do not burn. Heat milk in pan and add grated cheese. Stir until cheese is melted. Add vegetables, chicken and cooked pasta. Stir until everything is covered in cheese sauce. Sprinkle Parmesan cheese on top.

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1/4 tsp. coarsely ground black pepper

4 tsp. olive oil

3 medium shallots, thinly sliced

3 T. balsamic vinegar

1 T. honey

Chopped parsley (optional)

Prepare cutlets: If necessary, pound cutlets to 1/4-inch thickness. Sprinkle cutlets with pepper. In nonstick 12-inch skillet, heat 2 tsp. olive oil over medium-high heat until hot. Add cutlets and cook 5 to 6 minutes, until golden, turning once. Transfer cutlets to platter; cover with foil to keep warm. Prepare sauce: In same skillet, heat 2 tsp. olive oil over medium heat until hot. Add the 3 medium shallots and 2 T. water. Cover skillet and cook for 6 to 8 minutes, until ingredients are tender and lightly browned. Add 3 T. balsamic vinegar, 2 T. water, and 1 T. honey, and cook over medium heat for 2 minutes, uncovered, stirring. To serve, pour sauce over warm cutlets. Garnish with chopped parsley, if you like.

Notes:  This is delicious.  You can’t get around using the oil on the chicken … getting it browned and a little crispy made it 100% better than it would be if it were just sauté’d in stock.  However, I skip the oil in the sauce step.  Just use a little more water or chicken stock and get your shallots softened in that.  There should be enough oil and poultry bits in the bottom of the pan to give it a nice browned flavor anyway.  I chopped my shallots instead of slicing them, to make the sauce more smooth.  Then I put my warmed cutlets into the pan of sauce, turned it to coat, and served it that way, with the parsley on top.  There really wasn’t enough sauce to spoon over, and coating them made them just delicious. 

I’d recommend that you get the sauce pan cleaned up right away while it is still warm if possible.  I let it cool too long in the pan and the honey in it made clean up ugly.  I will definitely made this recipe again.  It was a hit with the hubby too (if he’d known there was VINEGAR in it, no way he’da tried it ;))

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1/3 C. orange marmalade

1/2 C. orange juice

2 Tbsp Dijon mustard

1 Tbsp white vinegar

1 large Vidalia onion, sliced into thin rings

4 – 6 pieces chicken (I use 4 boneless, skinless breasts)

Put first 4 ingredients into large freezer bag, and squish it around until they are mixed well. Add the onions and chicken breast and freeze. When you’re ready to cook, thaw in fridge and bake at 350 – 375 for about 35 – 45 minutes, until the chicken is cooked and the onions are caramelized.

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1/4 C. chopped onion

1 clove garlic, minced

2 C. cooked brown rice

1 C. cooked wild rice

1/4 C. snipped fresh basil

2 T. grated Parmesan cheese

1/2 tsp. salt

1/8 tsp. ground nutmeg

2 1-1/4- to 1-1/2-lb. Cornish game hens

2 T. honey

2 tsp. Dijon-style mustard

For stuffing, in a small skillet heat oil over medium heat. Add onion and garlic; cook until vegetables are tender. Stir in brown rice, wild rice, basil, Parmesan cheese, salt, and nutmeg. Tear a 36×18-inch piece of heavy foil. Fold in half to make double thickness that measures 18×18 inches. Place stuffing in the center of the foil. Bring up two opposite edges of foil and seal with a double fold. Then fold remaining ends to completely enclose the stuffing, leaving space for steam to build. Chill the packet until ready to grill. Twist wing tips under back. Tie legs to tail. Stir together honey and mustard. Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place hens, breast side up, on grill over drip pan. Cover and grill for 1 to 1-1/4 hours or until tender (180 degrees F), brushing occasionally with mustard mixture the last 10 minutes of grilling. Place the foil packet of stuffing beside the hens on grill rack. Grill foil packet directly over medium to medium-high coals the last 15 to 20 minutes of grilling. To serve, cut hens in half lengthwise with poultry shears. Serve with stuffing.

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