Sunday, June 22, 2008

Avocado Chicken

6-8 chicken breasts
salt, pepper and flour
1/2 c. butter
1/2 c. chopped onion
1 garlic clove, minced
1 pkg. fresh sliced mushrooms
2 Tsp. flour
1 tsp. celery salt
1/2 tsp. white pepper
1/2 c. chicken stock
1/2 c. white grape juice
1 avocado, peeled and mashed
1 1/2 c. grated Monterey jack cheese , or colby jack

Between waxed paper, pound chicken to 1/4 inch thickness. Sprinkle with salt and pepper and dust with flour. Melt 1/4 c. butter and quickly saute breasts, a few at a time until golden. Remove to plate and set aside. Preheat oven to 350. Melt remaining butter in same skillet and saute onin, garlic and mushrooms slowly until cooked, not brown. Stir in flour, celery salt, white pepper, chicken stock and juice. Cook over low heat until thickened, about 4-5 mins. Stir in mashed avocado and 1/2 c. cheese and season to taste. Arrange breasts in 9x13 pan and spoon avocado mix on each and sprinkle with remaining cheese over top of chicken breasts. Bake 20-30 mins at 350 until chicken is cooked and cheese is melted.

Saturday, June 21, 2008

Corn & avocado salsa

1 can white corn, drained
1 can black-eyed peas, drained
1/2 bunch green onion, chopped
1/2 bunch cilantro, chopped
4 med. tomatoes, chopped
3 avocados, chopped
1 pkg. Good Seasons Italian dressing mix

Mix together all ingredients and chill overnight.

Monday, June 16, 2008

Chicken Parmesan Bundles

4 oz. Brick Cream Cheese, softened
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained ***I used a bit less
1-1/4 cups KRAFT Mozzarella Shredded Cheese, divided
6 Tbsp. KRAFT 100% Parmesan Grated Cheese, divided **I used fresh grated Romano
6 small boneless skinless chicken breasts (1-1/2 lb./750 g), pounded to 1/4-inch thickness
1 egg
10 RITZ Crackers, crushed (about 1/2 cup)
1-1/2 cups pasta sauce, heated

PREHEAT oven to 375ºF. Mix cream cheese, spinach, 1 cup of the mozzarella cheese and 3 Tbsp. of the Parmesan cheese until well blended; spread evenly onto chicken breasts. Starting at one of the short ends of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired. Set aside.
BEAT egg in shallow bowl or pie plate. Mix remaining 3 Tbsp. Parmesan cheese and the cracker crumbs in separate shallow bowl or pie plate. Dip chicken bundles in egg, then roll in crumb mixture. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.
BAKE 30 min. or until chicken is cooked through (170ºF). Remove and discard toothpicks, if using. Serve topped with the pasta sauce and remaining 1/4 cup mozzarella cheese.

Tuesday, June 3, 2008

Taco Salad with Creamy Lime Dressing

grilled chicken, grilled steak, beans, etc.
vegetables — such as colored peppers, lightly cooked corn, diced tomato, etc.
something from the onion family, like chopped scallions or chopped red onion
shredded red or green cabbage
cheese (a must!) — pepper jack, monterey jack, sharp cheddar, queso fresco, etc.
diced avocado
chopped cilantro
your favorite kind of salad greens
tortilla chips, either crumbled over or served alongside
sour cream, salsa, guacamole — you can serve the salad with a dollop of these toppings, or serve the salsa and guac on the side for chip dipping

For the creamy lime dressing (makes enough for 4 salads):
zest & juice of 1 lime (about 2 tablespoons juice)
1 small shallot, minced
1/4 cup Greek yogurt
2 tablespoons extra-virgin olive oil
1/2 teaspoon honey
1 teaspoon cumin
pinch of coarse salt and freshly ground black pepper
2 tablespoons cilantro, finely chopped


Prep all your ingredients before dressing the greens, and have them ready to go.

Make the dressing — whisk together all the ingredients until well blended.

Wash and spin dry your salad greens, season them with a little coarse salt and pepper, then toss them with about 2/3 of the dressing. Divide the dressed greens among 4 plates, then top with whatever toppings you’re using. Spoon the remaining dressing over the top of each salad and serve.