Spinach-and-Brie Chicken with Tomato Orzo

Basic chicken breasts become truly company-worthy (and doubly delicious) with a cheesy spinach stuffing.

• Prep Time 20 minutes
• Total Time 25 minutes
• Yield Serves 4

Ingredients

• Coarse salt and ground pepper
• 8 thin chicken cutlets (1 1/2 pounds total)
• 2 tablespoons Dijon mustard
• 1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry
• 4 ounces Brie cheese, cut into 8 slices
• 1 cup orzo
• 2 plum tomatoes, cored and chopped
• 1/4 cup chopped fresh parsley
• 1 tablespoon butter
• 1 tablespoon fresh lemon juice

Directions

1. Set a large saucepan of salted water to boil. Heat broiler, with rack set 4 inches from heat. Place chicken on a large rimmed baking sheet lined with aluminum foil. Dividing evenly, spread one side of each cutlet with mustard; top with spinach, then cheese. Season with salt and pepper. Starting at short end, roll chicken up tightly, and arrange, seam side down, on sheet.
2. Season rolled chicken with salt and pepper. Broil, without turning, until tops are lightly browned and chicken is cooked through, 8 to 10 minutes.
3. Meanwhile, cook orzo in boiling water until al dente. Drain well; return to pot. Add tomatoes, parsley, butter, and lemon juice. Season with salt and pepper, and toss to combine. Serve stuffed chicken with orzo.

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Sauteed Chicken in Mustard-Cream Sauce

This classic French combination of ingredients also makes an excellent sauce for fish, such as seared salmon and trout

• Prep Time 20 minutes
• Total Time 20 minutes
• Yield Serves 4

Ingredients

• 4 boneless, skinless chicken breasts, (6 ounces each)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons olive oil
• 1/4 cup dry white wine, or chicken broth
• 1/2 cup heavy cream
• 2 tablespoons Dijon mustard
• 1 teaspoon dried tarragon (or 1 tablespoon chopped fresh)

Directions

1. Sprinkle chicken breasts with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; saute until cooked through, 10 to 12 minutes, turning once. Transfer to a plate; keep warm.
2. Pour wine into hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in cream, mustard, and tarragon. Cook, whisking, until thickened, about 2 minutes.
3. Pour any accumulated chicken juices from plate into sauce. Right before serving, drizzle cream sauce over chicken.

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Salmon with Honey-Coriander

• Prep Time 5 minutes
• Total Time 35 minutes
• Yield Serves 4

Ingredients

• 1 tablespoon whole coriander seeds
• 1/4 cup honey
• 5 tablespoons soy sauce
• 2 teaspoons fresh lemon juice
• 4 salmon fillets (5 ounces each), skinned
• 2 teaspoons vegetable oil

Directions

1. Toast the coriander seeds in a dry, large nonstick skillet over medium-high heat, stirring constantly, until golden, about 3 minutes. Remove from heat; let cool. Grind seeds in a spice grinder or crush with a mortar and pestle until coarsely ground; reserve skillet.
2. Make glaze: Stir together crushed coriander seeds, honey, soy sauce, and lemon juice in a small bowl until combined.
3. Lightly brush the top of each salmon fillet with glaze; reserve remainder. Heat oil in the nonstick skillet over medium heat until hot but not smoking. Cook salmon fillets, glazed sides down, 1 minute; reduce heat to medium-low, and cook 2 minutes more. Turn fillets over, and cook 3 minutes for medium-rare (salmon will be slightly pink in the middle), or longer if desired. Transfer to a plate; loosely cover with foil to keep warm.
4. Pour remaining glaze into skillet; bring to a boil over medium heat. Cook until glaze has thickened to the consistency of syrup, about 1 minute. Serve salmon with glaze on the side.

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Lasagna

Original Recipe Yield 12 servings

Ingredients

• 455 g sweet Italian sausage
• 340 g lean ground beef
• 80 g minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 364 g canned tomato sauce
• 120 ml water
• 25 g white sugar
• 1 g dried basil leaves
• 1 g fennel seeds
• 2 g Italian seasoning
• 20 g salt
• 0.5 g ground black pepper
• 15 g chopped fresh parsley
• 12 lasagna noodles
• 455 g ricotta cheese
• 1 egg
• 3 g salt
• 340 g mozzarella cheese, sliced
• 60 g grated Parmesan cheese

Directions

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Nutritional Information

Amount Per Serving  Calories: 448 | Total Fat: 21.3g | Cholesterol: 84mg

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Goulash in the Microwave

Original Recipe Yield 6 servings

Ingredients

• 224 g uncooked elbow macaroni
• 455 g ground beef
• 165 g diced onion
• 125 g sliced celery
• 9 g minced garlic
• 1 (14.5 ounce) can diced tomatoes
• 1 (10 ounce) can tomato sauce
• 10 g sugar
• 7 g paprika
• 2 g dried oregano
• 0.5 g caraway seed
• 0.2 g cayenne pepper, or to taste
• 6 g salt

Directions

1. Bring a pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Drain.
2. Meanwhile, crumble the ground beef into a 2 quart or larger casserole dish. Add the onion, celery and garlic. Cook in the microwave on High for 5 to 6 minutes, or until beef is no longer pink. Stir once during cooking. Drain off the grease.
3. Stir the tomatoes, tomato sauce and sugar into the beef, and season with paprika, oregano, caraway seed, cayenne pepper and salt. Cover, and cook in the microwave on power level 8 for about 14 minutes, or until celery is tender and the flavors have blended.
4. Remove from the microwave, and mix in the cooked macaroni. Cook for 2 to 3 more minutes, until heated through. Serve.

Nutritional Information

Amount Per Serving  Calories: 327 | Total Fat: 9.8g | Cholesterol: 46mg

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Vanilla Ice Cream

 

 

Ingredients

• 475 ml heavy whipping cream
• 475 ml half-and-half cream
• 150 g white sugar
• 15 ml vanilla extract

Directions

1. In a large bowl, combine the heavy cream and the half and half. Gradually whisk in the sugar until blended.
2. Whisk in the vanilla. Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days.
3. Whisk the mixture to blend and pour into the canister of an ice cream maker. Freeze according to the manufacturer's directions. Eat at once or transfer to a covered container and freeze up to 8 hours.

Nutritional Information

Amount Per Serving  Calories: 361 | Total Fat: 29g | Cholesterol: 104mg

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Apple Bran Muffins

Original Recipe Yield 12 servings

 

Ingredients

• 35 g bran flakes cereal
• 155 g all-purpose flour
• 75 g brown sugar
• 2 g ground cinnamon
• 15 g baking powder
• 295 ml apple juice
• 55 g margarine, melted
• 5 ml vanilla extract
• 1 apple - peeled, cored and chopped

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease muffin tins.
2. In a mixing bowl, combine bran flakes, flour, brown sugar, cinnamon and baking powder. Stir in apple juice, margarine, vanilla, and apple. Spoon the mixture into the greased muffin tins.
3. Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes.

Nutritional Information

Amount Per Serving  Calories: 134 | Total Fat: 4g | Cholesterol: 0mg

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Cinnabon

 

Original Recipe Yield 12 rolls

 

Ingredients

• 235 ml warm milk (110 degrees F/45 degrees C)
• 2 eggs, room temperature
• 75 g margarine, melted
• 615 g bread flour
• 6 g salt
• 100 g white sugar
• 10 g bread machine yeast
•  
• 220 g brown sugar, packed
• 15 g ground cinnamon
• 75 g butter, softened
•  
• 85 g cream cheese, softened
• 55 g butter, softened
• 190 g confectioners' sugar
• 3 ml vanilla extract
• 0.8 g salt

Directions

1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Nutritional Information

Amount Per Serving  Calories: 525 | Total Fat: 18.6g | Cholesterol: 68mg

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Grilled Chicken Salad with Fruit

 

 

  Both beautiful in presentation and taste, this salad uses fresh berries in summer (strawberries, blueberries, raspberries, or blackberries), and orange slices in winter. Anytime of year this composed salad will bring rave reviews.

 Original Recipe Yield 6 servings

Ingredients

• 455 g skinless, boneless chicken breast halves
• 60 g pecans
• 80 ml red wine vinegar
• 100 g white sugar
• 235 ml vegetable oil
• 0.5 onion, minced
• 3 g ground mustard
• 6 g salt
• 0.6 g ground white pepper
• 326 g Bibb lettuce - rinsed, dried and torn
• 155 g sliced fresh strawberries

Directions

1. Preheat the grill for high heat.
2. Lightly oil the grill grate. Grill chicken 8 minutes on each side, or until juices run clear. Remove from heat, cool, and slice.
3. Meanwhile, place pecans in a dry skillet over medium-high heat. Cook pecans until fragrant, stirring frequently, about 8 minutes. Remove from heat, and set aside.
4. In a blender, combine the red wine vinegar, sugar, vegetable oil, onion, mustard, salt, and pepper. Process until smooth.
5. Arrange lettuce on serving plates. Top with grilled chicken slices, strawberries, and pecans. Drizzle with the dressing to serve.

Nutritional Information

Amount Per Serving  Calories: 567 | Total Fat: 46g | Cholesterol: 43mg

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Salmon,grated ginger with sesame oil

 Salmon and grated ginger with sesame oil are cooked on a bed of chopped carrots, then served on fresh spinach leaves.

Ingredients

• 2 sheets (12x18-inches each) Reynolds Wrap® Non-Stick Foil
• 130 g matchstick or shredded carrots
• 2 (4 ounce) salmon fillets, thawed
• 6 g grated fresh ginger
• 15 ml seasoned rice vinegar
• 5 ml sesame oil
• Fresh spinach leaves

Directions

1. Preheat oven to 450 degrees F or grill to medium-high.
2. Center carrots on each sheet of Reynolds Wrap® Non-Stick Foil with non-stick (dull) side toward food. Top with salmon. Rub salmon with ginger; drizzle with vinegar and oil.
3. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.
4. Bake 18 to 20 minutes on a cookie sheet in oven.
5. OR grill 14 to 16 minutes in covered grill.
6. Serve salmon and carrots on a bed of spinach. Sprinkle with additional seasoned rice vinegar, if desired.

Nutritional Information 

Amount Per Serving  Calories: 232 | Total Fat: 9.5g | Cholesterol: 50mg

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