Oven Parmesan Chicken Breasts

These juicy, flavorful, oven-baked chicken breasts are prepped in just 10 minutes and ready within the hour, so you can make these any weeknight for your family without any fuss.

10?min

Prep Time

35?min

Total Time

4

servings

Ingredients

1/3?cup?Italian-seasoned panko bread crumbs

1/3?cup?grated Parmesan cheese

1?teaspoon?salt

1/2?teaspoon?pepper

1/4?teaspoon?garlic powder

1/4?teaspoon?paprika

6?(3 tablespoons)?Land O Lakes? Butter Balls

4?(6- to 8-ounce)?boneless skinless chicken breast halves

How to make

STEP?1
Heat oven to 400°F. Spray 13x9-inch glass pie pan with nonstick cooking spray; set aside.
STEP?2
Combine panko, Parmesan cheese, salt, pepper, garlic powder and paprika in shallow dish. Place Butter Balls into glass pie pan or shallow dish; microwave 30-40 seconds or until melted.
STEP?3
Dip chicken in melted butter; coat with panko mixture. Place chicken into prepared pan; drizzle with remaining butter. Sprinkle with remaining panko mixture.
STEP?4
Bake 22-27 minutes or until internal temperature of chicken reaches at least 165°F and chicken is no longer pink.

Tip #1

For a quick Italian dinner, spoon hot marinara sauce over baked chicken breasts and pasta.

Nutrition (1 serving)

370?Calories

?

16?Fat (g)

?

175?Cholesterol (mg)

?

910?Sodium (mg)

?

6?Carbohydrates (g)

?

0?Dietary Fiber

?

47?Protein (g)

Source: Land O Lakes

~~~~~

Rhonda in MO

Turkey Meatloaf for Skeptics

#250400

Turkey Meatloaf for Skeptics

Servings:?4
?Time:?25 minutes prep, 35 minutes to bake?
Source:?

Note: This is a small-sized meatloaf, and it works for my family of four. It doubles easily, either as two small loaves (baking time the same) or one larger, freeform loaf that will take between 60 and 70 minutes in the oven.

Meatloaf

1 medium yellow onion, roughly chopped
1 garlic clove, smashed
1 slim carrot, roughly chopped
Olive oil
Kosher salt and freshly ground black pepper
1/2 cup (30 grams) panko-style breadcrumbs
1/4 cup (60 grams) chicken broth
1 1/2 teaspoons tomato paste
1 teaspoon Dijon mustard
1 tablespoon (15 grams) Worcestershire sauce
2 tablespoons chopped fresh flat-leaf parsley
1 large egg
1 pound (455 grams) ground turkey, preferably a mix of dark and light meat, or just dark

Glaze

1 heaped (20 grams) tablespoon ketchup
1 tablespoon molasses
1 tablespoon (15 grams) apple-cider vinegar
1 teaspoon hot sauce of your choice (optional)
1 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper, to taste

Heat the oven:?To 350°F (175°C).

Prepare the meatloaf:?Lightly coat a 9-by-13-inch baking dish or small sheet pan with nonstick spray. Very finely dice the onion, garlic, and carrot on a cutting board with a knife, or in a food processor. Heat a large skillet over medium heat. Once the skillet is hot, coat the bottom with olive oil, and heat it for a minute; then add the vegetables. Season with salt and pepper, and cook, stirring frequently, until they begin to brown, about 7 to 10 minutes; transfer them to a large bowl.

Add the breadcrumbs, broth, tomato paste, mustard, Worcestershire, parsley, 1 teaspoon salt, and ? teaspoon pepper, and stir to combine. Add the egg by beating it directly into the vegetable mixture (I like to use a fork). Add the turkey, and combine just until the vegetable-egg mixture is dispersed through the meat. Pat the turkey mixture into about a 4-by-8-inch shape in your prepared pan.

Make the glaze:?In a small bowl, combine the glaze ingredients. Brush or spoon the glaze over the meatloaf.

Bake:?Bake the meatloaf for 30 to 35 minutes, until the internal temperature is 160°F (70°C). If you don’t have a thermometer, you can insert a knife into the center and hold it there for 10 seconds. You should feel no resistance, and when you pull it out, the blade should feel hot.

Source: Smitten Kitchen

~~~~~

Rhonda in MO

Lemon Chicken with Potatoes and Chickpeas

#250399

Lemon Chicken with Potatoes and Chickpeas

Servings:?4
?Time:?10 minutes prep; 55 to 60 minutes in the oven?
Source:?Smitten Kitchen, but with inspiration from Clare de Boer

Note: I’ve finished this with capers, with chopped green olives, and even once with some lightly dressed arugula (lemon, olive oil, salt, and pepper) but even with none of those things or a handful of parsley, as shown here, this dish is perfect and fits the bill for overly busy days.

2 lemons, halved
1 teaspoon dried oregano, divided
Kosher salt and freshly ground black pepper
4 medium-large bone-in chicken thighs (about 2.25 pounds total)
3 tablespoons olive oil, plus an additional drizzle
1 large yellow onion, halved and thinly sliced
3 garlic cloves, thinly sliced
1 15-ounce can chickpeas, drained and rinsed
3/4 pound yukon gold potatoes (about 3 medium), unpeeled, each cut into 8 wedges
Big handful chopped flat-leaf parsley, to finish

Prepare the chicken thighs:?In a large bowl, juice half of one lemon and whisk in 1/2 teaspoon dried oregano and I use 1 teaspoon kosher salt (Diamond brand; use less of others) per pound of chicken. Add chicken thighs and turn them over in the lemon juice mixture so they’re coated. You can either finish the dish right away, or if you’re getting ahead for later, cover the bowl with plastic wrap and chill until needed.

Heat oven:?To 450°F (yes, really!)

Assemble dish:?Halve and very thinly slice second half of first lemon, fishing out any lemon seeds. In a 9×13-inch baking dish (or lasagna pan), combine lemon slices, 3 tablespoons olive oil, onion, garlic, remaining 1/2 teaspoon oregano, 1 teaspoon kosher salt, and many grinds of black pepper. Add potato wedges and chickpeas and stir until everything is evenly mixed and coated. Remove chicken thighs from bowl and place them atop the potato-chickpea mixture, skin side-up. Pour any juices left in the bowl over the potatoes and chickpeas. Pat the chicken skin dry and drizzle it lightly with more olive oil.

Cook:?Transfer the pan to the oven and roast for 45 minutes, or until the chicken thighs are cooked through. The chicken skin should be crisp. Carefully transfer the chicken thighs to a plate. Stir the potato-chickpea mixture just to remix it and distribute it evenly in the pan, and return the pan to the oven for another 10-15 minutes, to ensure the potatoes finish cooking and everything gets a little brown.

Return chicken thighs (and any juices that have collected on the plate) to the potato-chickpea pan. I don’t generally find that the thighs have cooled enough in 10 minutes that they need to rewarm, but if yours have, pop the whole thing back in the oven for a couple minutes. Cut remaining lemon into wedges.

To serve:?Sprinkle with parsley, serve with additional lemon wedges for squeezing over the pan, and eat right away.

Source: Smitten Kitchen

~~~~~

Rhonda in MO

Green Bean Salad with Pickled Red Onions and Fried Almonds

#250398

Green Bean Salad with Pickled Red Onions and Fried Almonds
Inspired by a salad at?

I realize that this should make four salad portions but confess it only served us two (minus a few beans for the little bean). Your portion size will vary by your level of green bean obsession.

About the almonds, I didn’t get them as toasty as I’d hoped to in the pan but love the finish frying them in olive oil gets you. If you’re as fanatical about those coffee colored almond insides I mentioned above as I am, you might want to start with very well toasted almonds (you can do this in a 350 oven for about 7 to 10 minutes but keep a close eye on them so they don’t burn). You could still finish them in the pan or just toss them with 1 teaspoon of the olive oil, then season them. I realize these almond directions could benefit from another round of testing but I’m getting on a plane in about 9 hours and my brain, it’s already on island time. I get a pass, right?

1 pound green beans or haricot vert (skinny ones)
1/2 a fennel bulb (about 1/2 pound)
1 stalk celery, trimmed
1/2 medium red onion
1 tablespoon lemon juice
1/4 cup red wine vinegar
1/4 cup water
1 tablespoon kosher salt (I use Diamond brand; use less if you’re using?)
1 1/2 teaspoons sugar
1/3 cup (about 2 ounces) whole almonds
2 tablespoons plus 2 teaspoons olive oil

If you’ve got an adjustable blade slider, time to make it earn its keep! Very thinly slice half your fennel bulb, your celery and your half onion. If you don’t have a fancy slicer, just slice them thinly with a knife. Toss the fennel with lemon juice to prevent browning and also because it makes it extra delicious.

In a small bowl, whisk together the vinegar, water, salt and sugar together. Add the onions and set them aside for about an hour. If you don’t have an hour, 30 minutes will still pickle them to deliciousness but they will only get better with age.

Meanwhile, bring a large pot of salted water to boil. Trim and tail green beans, something I just discovered I could do with kitchen shears. For me, it was a time saver. Boil beans until crisp-tender, about 4 to 5 minutes for regular green beans and about 3 minutes for skinny ones (a.k.a. “haricot vert” — what I used). Plunge in an ice water bath. Drain and pat dry. (If you have no patience for the precision of ice water baths, take the green beans out a full minute early as they will continue cooking as they cool.)

Heat a small heavy skillet to medium heat and add one teaspoon olive oil. Add almonds and toss until lightly browned, 2 to 3 minutes. Season lightly with salt and pepper to taste. Transfer almonds to a plate, let cool, and cut each almond into half or thirds.

Assemble your salad: Toss green beans with most of fennel, all of celery and half of the pickled red onions. Sprinkle two tablespoons of the red onion pickling liquid and two tablespoons of olive oil over the mixture. Season generously with salt and pepper. Taste, adjust seasonings and ingredient levels to your preferences — we found we wanted more fennel, red onion?and?pickling liquid.

Source: Smitten Kitchen

~~~~~

Rhonda in MO

Vidalia Onion Soup with Wild Rice and Blue Cheese

#250397

Vidalia Onion Soup with Wild Rice and Blue Cheese
Adapted, just a little, from Charlie Trotter via?

* Thankfully, Vidalias don’t require a trip to Georgia to buy (though, were it in my power, I’d be there in a heartbeat) as they’re fairly widely distributed; nevertheless, if you can’t get them at your grocery store (I found them at Whole Foods this time), I find that (Georgia-folk,?please?cover your ears) Spanish, Texas 1015s, Walla Walla and other sweet varieties of onion are adequate substitutes.

Due to the mild flavor of this soup, if you’ve got good, homemade stock stashed away, this is a great time to defrost it.

Trotter calls for an herb bundle in this soup that’s roughly 3/4 cup of your favorite fresh herbs, chopped. (He calls for 3 tablespoons chopped chives, basil, flat-leaf parsley and 4 tablespoons chopped tarragon, though I don’t think you need to be overly rigid in adhering to a formula.)

Serves 4

1/2 cup wild rice, uncooked
3 tablespoons unsalted butter
2 1/2 pounds (about 4) Vidalia onions, or other sweet onions, quartered and very thinly sliced
6 cups chicken or vegetable stock
Herb bundle (see Note above)
Salt and pepper
8 slices baguette
2 tablespoons extra-virgin olive oil
4 ounces Maytag or other young, not too sharp, blue cheese, at room temperature

Cook the wild rice in a small saucepan according to package directions. Usually, 2 cups of water is the amount needed for 1/2 cup wild rice. Bring to a boil, reduce heat to a very low simmer and cover the pot. Let it cook, undisturbed, until the rice is tender and the water is absorbed, about 50 to 55 minutes. Set aside.

Melt the butter in the bottom of a 4- to 5-quart saucepan or Dutch oven over moderately low heat. Add the onions, toss to coat them in oil and cover the pot. Reduce the heat to real low and let them slowly steep for 15 minutes. They don’t need your attention; you can even check your email, eh, who are we kidding, Facebook.

After 15 minutes, uncover the pot, raise the heat slightly and season the onions with a bit of salt and pepper. Cook onions, stirring frequently, for another 15 to 25 minutes, until they are tender, limp and sweet. Add the stock and simmer for 20 minutes. Wrap the herbs (see Note up top) in a small piece of cheesecloth and tie with kitchen string. Trotter suggests you drop the bundle into the broth for one minute, then remove it, but after going through such an effort to make one, I decided to leave mine in a little longer; it made me feel better. Adjust seasonings with additional salt and pepper, if needed.

Heat oven to 400 degrees. Brush both sides of the baguette slices with oil. Bake on a baking sheet until light golden brown, 5 to 10 minutes. While the croutons are still warm, spread them with blue cheese.

To serve, divide the rice among four bowls, and ladle broth and onions on top. Float two croutons in the center of each bowl, and sprinkle with more pepper. Eat immediately.

Source: Smitten Kitchen

~~~~~

Rhonda in MO

Carrot Cake with Coconut and Dates

#250396

Carrot Cake with Coconut and Dates

Servings:?8
?Time:?30 minutes active prep, 45 to 60 to bake, plus cooling time?
Source:?

Cake

4 large eggs
1 cup (215 grams) brown sugar, light or dark
12 ounces (340 grams) grated carrots, or 2.75 cups, gently packed; start with more (about 15 ounces) to account for trimming and peeling
3 cups (340 grams) almond flour or almond meal; cups were scooped then leveled
Heaped 1/2 cup (45 grams) finely shredded unsweetened coconut
1 cup (155 grams) diced, pitted dates
1 1/2 teaspoons kosher salt (Diamond brand; use 1 teaspoon of other brands)
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 1/2 teaspoons baking powder
1/3 cup (75 grams) melted coconut oil, olive oil, or a neutral oil
1 teaspoon vanilla extract

Frosting

1 cup (8 ounces or 225 grams) non-dairy or regular cream cheese [see Note]
2 tablespoons (30 grams) sour cream or plain yogurt
1/2 cup light brown sugar
1/2 teaspoon vanilla bean paste (replace with additional extract if you don’t have)
1/2 teaspoon vanilla extract

Make the cake:?Heat your oven to 325°F (160°C). Coat a 9-inch round (or 8-inch square) cake pan with nonstick spray and line the bottom with parchment paper. Set side.

Place the eggs and 1 cup brown sugar in the bowl of an electric mixer and whisk at medium-high speed for 8 minutes, or until thick and doubled in volume. Combine remaining ingredients — carrots, almond flour, coconut, dates, salt, spices, baking powder, oil, and vanilla — in a large bowl, tossing to combine. Fold the carrot mixture into the beaten egg mixture, trying to deflate the eggs as little as possible, and spoon the mixture into your prepared cake pan. Smooth the top of the cake so that it’s level.

Bake for 50 to 60 minutes but please note: A toothpick inserted into the center will come out clean of batter as early as 35 to 40 minutes but it will not be baked enough (i.e. the crumb might be damp and might even seem a little underbaked in the center) unless you take it another 10 to 15 minutes. The cake is forgiving of what you might think is overbaking, even if the sides seem dark.

Remove cake from oven and immediately run a knife around the cake, to loosen anywhere that might be stuck. Let cool for 15 minutes in pan on a rack, then flip it out onto a baking rack, peel off the parchment, and let cake cool right side-up until it’s at room temperature. I usually hurry this along either outside on a cold day or in the fridge.

Make the frosting:?[See Note about cream cheese temps in the post] In a stand mixer, food processor, or with a hand-mixer: Beat or blend cream cheese, sugar, sour cream, and and vanilla paste and extract until creamy and light.

To frost and decorate:?Spread 2/3 (just eyeball it) of frosting on cooled cake and spread it in a thin, smooth layer. Place the remaining frosting in a bag and snip the corner off. Pipe overlapping squiggles around the cake until you’re out of frosting.

Do ahead:?Keep leftover cake in fridge. It keeps (without seeming dry, hooray) for 5 to 6 days.

Source: Smitten Kitchen

~~~~~

Rhonda in MO

Grilled Chicken Sandwich

#250395

Grilled Chicken Sandwich Recipe

4.92?from?36?votes

My favorite Grilled Chicken Sandwich, made with tender, pickle-brined grilled chicken breast with a zesty slaw and spicy mayo – so good!!

Prep Time:15?mins

Cook Time:15?mins

marinate time:4?hrs

Total Time:4?hrs?30?mins

Yield:?4?servings

Course:?Dinner, Lunch

Cuisine:?American

Equipment

Meat Tenderizer
Instant Read Thermometer

Ingredients

4?small?boneless skinless chicken breasts?(preferably organic, 6 oz each (tenderloin removed))
2?cups?pickle juice?(or enough to cover)
3/4?teaspoon?garlic powder
3/4?teaspoon?paprika
1/8?teaspoon?cayenne pepper
olive oil spray

For the sandwich:

4?tablespoons?light mayo
1?tablespoon?sriracha
12?dill pickle chips
4?whole wheat rolls?(such as 647 Rolls or Martins potato rolls)

Slaw:

1?teaspoon?Dijon mustard
1?teaspoon?olive oil
1/8?teaspoon?kosher salt
2?teaspoons?red wine vinegar
1 1/2?cups?thinly sliced red and green cabbage
1/2?cup?shredded carrots

Instructions

Pound out the thicker end of the chicken breast to make the thickness even on both ends, about 1/2-inch thick, this will ensure the chicken cooks even. Use the?tenderizer?to tenderize the breast (this is optional, but will give you the most tender chicken breast).
Add chicken to a shallow bowl and pour enough pickle juice to cover. Cover and refrigerate at least 4 hours, or up to 8 hours.
Make the spicy mayo:?Combine mayo and sriracha, set aside.
In a medium bowl whisk vinegar, 1 teaspoon olive oil, Dijon and 1/8 teaspoon salt. Add cabbage and carrots and toss to combine. Cover and chill until ready to assemble sandwiches.
When ready to cook, preheat the grill on high.
Combine garlic powder, paprika, cayenne pepper and 1/4 teaspoon salt in a small bowl. Rub chicken on both sides with olive oil spray then spread the spices all over both sides.
When the grill is hot, reduce heat to medium-low, oil the grates and add the chicken.
Cook 4 to 5 minutes on each side, or until an instant-read thermometer inserted into the thickest part of the breast reads 165F, careful not to overcook so you don’t dry out the chicken.
To assemble sandwiches, place the spicy mayo and slaw on both sides of the rolls. Add the chicken and pickle slices.

Nutrition

Serving:?1sandwich,?Calories:?406kcal,?Carbohydrates:?29.5g,?Protein:?45g,?Fat:?11.5g,?Saturated Fat:?2g,?Cholesterol:?124mg,?Sodium:?847.5mg,?Fiber:?2.5g,?Sugar:?7.5g

?- WW Points:?

Source: SkinnyTaste

~~~~~

Rhonda in MO

Apple Bread

#250394

Apple Bread Recipe

4.87?from?36?votes

Moist cinnamon apple bread recipe made with applesauce, small chunks of fresh apples and walnuts in every bite. It's so moist and delicious, you won't believe it's light!

Prep Time:20?mins

Cook Time:55?mins

cooling time:20?mins

Total Time:1?hr?35?mins

Yield:?16?slices

Course:?Breakfast, Brunch

Cuisine:?American

Ingredients

1?large?apples?(peeled and diced into 1/4" pieces)
1/2?tsp?lemon juice
1?tbsp?agave
1/8?tsp + 1/2 tsp?cinnamon
1 1/2?cups?homemade applesauce?(or store bought)
1 1/2?cups?white whole wheat flour?(I like King Arthur, all purpose flour can also be used)
3/4?cup?brown sugar?(not packed)
1?tsp?baking soda
1/4?tsp?ground nutmeg
1?pinch?allspice
1/4?teaspoon?kosher salt
2?tbsp?vegetable oil
2?large?egg whites
1 1/2?tsp?vanilla extract
baking spray
1 1/2?oz?chopped walnuts

Instructions

In a medium bowl combine apple, 1/8 tsp cinnamon, agave, and lemon juice. Set aside.
Preheat oven to 350°. Spray a 9 x 5 inch loaf pan with baking spray.
In a medium bowl, combine flour, baking soda, nutmeg, cinnamon, allspice and salt with a wire whisk. Set aside.
In a large bowl mix oil, egg whites, sugar, apple sauce and vanilla; beat at medium speed with a hand or stand mixer until thick. Scrape down sides of the bowl.
Add the flour mixture, then blend at low speed until combined. Do not over mix.
Fold in apples and walnuts.
Pour batter into loaf pan and bake in the center rack about 55 minutes, or until a toothpick inserted in the center comes out clean.
Let the pan cool at least 20 minutes, bread should be room temperature before slicing.

Nutrition

Serving:?1/2 inch thick slice,?Calories:?124kcal,?Carbohydrates:?21g,?Protein:?2.5g,?Fat:?4g,?Saturated Fat:?0.5g,?Sodium:?105.5mg,?Fiber:?2g,?Sugar:?11g

?- WW Points:?

Source: SkinnyTaste

~~~~~

Rhonda in MO

Macaroni Salad with Tomatoes

#250393

Macaroni Salad with Tomatoes

4.84?from?36?votes

This is the BEST Macaroni Salad recipe with tomatoes and black olives, the perfect side dish for all your summer BBQs.

Prep Time:15?mins

Cook Time:10?mins

Total Time:25?mins

Yield:?7?servings

Course:?Salad, Side Dish

Cuisine:?American

Ingredients

6?oz?uncooked elbows?(wheat or gluten-free)
2?ripe?medium tomatoes?(diced)
1/4?red onion?(or white, finely chopped)
1/4?cup?Hellmann's light mayonnaise
1?tbsp?white vinegar
1/4?teaspoon?garlic powder
1?tsp?dried oregano
2.5?oz can?sliced black olives
kosher salt and black pepper?(to taste)

Instructions

Bring a large pot of generously salted water to a boil. Add the macaroni and cook according to package directions.
Drain and rinse under cold water.
Meanwhile, in a large bowl, combine mayonnaise, vinegar, tomatoes (and all of the juice from the tomatoes), olives, onion, garlic powder, oregano salt and pepper. Mix well.
When the pasta is done, mix it in and serve right away room temperature or chilled.

Nutrition

Serving:?3/4 cup,?Calories:?125kcal,?Carbohydrates:?21.5g,?Protein:?3.5g,?Fat:?3.5g,?Saturated Fat:?0.5g,?Cholesterol:?2.5mg,?Sodium:?165.5mg,?Fiber:?1.5g,?Sugar:?0.5g

?- WW Points:?

Source: SkinnyTaste

~~~~~

Rhonda in MO

Grilled Pesto Chicken and Tomato Kebabs

#250392

Grilled Pesto Chicken and Tomato Kebabs

5?from?24?votes

Grilled Pesto Chicken and Tomato Kebabs are easy to make with boneless skinless chicken breast, tomatoes and basil pesto.

Prep Time:10?mins

Cook Time:10?mins

Marinate Time:1?hr

Total Time:1?hr?20?mins

Yield:?8?servings

Course:?Appetizer, Lunch

Cuisine:?Italian

Ingredients

1?cup?fresh basil leaves?(chopped)
1?clove?garlic
1/4?cup?grated Parmigiano Reggiano
kosher salt and fresh pepper to taste
3?tbsp?olive oil
1-1/4?lbs?boneless skinless chicken breast?(cut into 1-inch cubes)
24?cherry tomatoes
16?wooden skewers

Instructions

In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing.
Combine the raw chicken with pesto and marinate a few hours in a bowl.
Soak wooden skewers in water at least 30 minutes (or use metal ones to avoid this step).
Beginning and ending with chicken, thread chicken and tomatoes onto 8 pairs of parallel skewers to make 8 kebabs total.
Heat the outdoor grill or indoor grill pan over medium heat until hot. Be sure the grates are clean and spray lightly with oil.
Place the chicken on the hot grill and cook about 3-4 minutes; turn and continue cooking until chicken is cooked through, about 2 to 3 minutes.

Nutrition

Serving:?1kebab,?Calories:?147kcal,?Carbohydrates:?3g,?Protein:?18g,?Fat:?7.5g,?Saturated Fat:?2.5g,?Cholesterol:?2.5mg,?Sodium:?104mg,?Fiber:?1g

?- WW Points:?

Source: SkinnyTaste

~~~~~

Rhonda in MO

Sheet Pan Shrimp with Corn and Tomatoes

#250391

Old Bay Sheet Pan Shrimp with Corn and Tomatoes

4.97?from?26?votes

This Sheet Pan Shrimp with Corn and Tomatoes is the perfect one-pan summer dinner, with easy cleanup!

Prep Time:15?mins

Cook Time:15?mins

Total Time:30?mins

Yield:?4?servings

Course:?Dinner, main dish

Cuisine:?American

Equipment

sheet pan

Ingredients

1 1/2?pounds?jumbo shrimp?(peeled and deveined, tail-off)
2?tablespoons plus 2 teaspoons?extra-virgin olive oil?(divided)
3?garlic cloves?(minced)
1?teaspoon?Old Bay seasoning
1?teaspoon?kosher salt?(divided)
4?ears?of corn?(shucked and kernels removed)
1?pint?grape or cherry tomatoes
2?tablespoons?chopped fresh chives
Zest of 1 lemon?(plus 1 lemon cut into wedges for serving)

Instructions

Preheat oven to a broil on high 6 inches from the heating element and line sheet pan with foil.
Toss the corn with 1 tablespoon olive oil and 1/2 teaspoon salt on the prepared baking sheet until evenly coated and combined. Spread into an even layer.
Broil until the corn begins to char in spots, tossing halfway through, about 6 to 7 minutes. Remove from the oven.
Meanwhile, pat shrimp dry and place in a medium bowl with 2 teaspoons olive oil, garlic, Old Bay seasoning, lemon zest and ? teaspoon salt. Toss gently to coat.
Spread the shrimp on top of the corn and add the tomatoes, drizzle with the remaining 1 tablespoon of oil then broil until the shrimp are opaque throughout and the tomatoes start to burst, about 7 to 8 minutes.
Top everything with chives and serve with extra lemon wedges on the side.

Nutrition

Serving:?11/2 cups,?Calories:?295kcal,?Carbohydrates:?22g,?Protein:?27g,?Fat:?12g,?Saturated Fat:?2g,?Cholesterol:?214.5mg,?Sodium:?1420.5mg,?Fiber:?3g,?Sugar:?7.5g

?- WW Points:?

Source: SkinnyTaste

~~~~~

Rhonda in MO

Zucchini and Tomato Frittata

#250390

Zucchini and Tomato Frittata

A frittata is an Italian version of an omelet. It’s wonderful for breakfast or an elegant brunch. One of our favorite versions is a frittata with zucchini and tomatoes. This zucchini and tomato frittata combines savory seasonings with fresh garden vegetables for a deli...

10m

PREP TIME

15m

COOK TIME

133

CALORIES

11

INGREDIENTS

Servings: 6

Ingredients

1 teaspoon olive oil
1 medium zucchini, cut in half lengthwise, then into 1/4-inch slices (2 cups)
1 medium tomato, chopped (1 cup)
2 teaspoons?
1/2 teaspoon?
1/4 teaspoon?
1/4 teaspoon?
1/4 teaspoon?

6 eggs

1/4 cup milk
1/2 cup shredded Cheddar cheese

INSTRUCTIONS

1Heat oil in large ovenproof nonstick skillet on medium heat. Add zucchini; cook and stir 2 minutes. Add tomato, minced onion, garlic powder, seasoned salt, thyme leaves and pepper; cook and stir 1 minute. Reduce heat to medium-low.
2Beat eggs and milk in medium bowl with wire whisk until well blended. Pour over vegetables in skillet. Cover and cook without stirring 5 to 7 minutes or until eggs are just set on bottom.
3Sprinkle with cheese. Cover and cook 2 minutes longer or until cheese is melted.

NUTRITION INFORMATION

(per Serving)

Calories

133

Total Fat

9g

Cholesterol

195mg

Sodium

192mg

Carbohydrates

4g

Fiber

1g

Protein

9g

Source: McCormick

~~~~~

Rhonda in MO

Tomato Pie

#250389

Tomato Pie

?

15m

PREP TIME

1hr

COOK TIME

12

INGREDIENTS

Servings: 8

Ingredients

1 refrigerated pie crust, from 14.1-ounce package
1 1/2 pounds refrigerated pie crust, from 14.1-ounce package
1 1/2 teaspoons salt, divided
1 shallot, thinly sliced
2 tablespoons extra-virgin olive oil
3/4 teaspoon?
1/2 teaspoon?
1/4 teaspoon?
1/4 teaspoon?
4 teaspoons?
3/4 cup shredded Gruyere cheese
1 tablespoon grated Parmesan cheese

INSTRUCTIONS

1Preheat oven to 450°F. Roll out pie dough on lightly floured surface into 12-inch circle. Place dough in 10-inch tart pan, pressing into bottom and up sides. Trim off any excess dough. Pierce crust several times with fork. Blind bake 10 to 12 minutes or until lightly browned.
2Meanwhile, toss tomatoes with 1 teaspoon of the salt in large bowl. Transfer tomatoes to colander and let stand 30 minutes; shake to remove excess juice. Return tomatoes to bowl. Add remaining salt, shallot, olive oil, oregano, garlic powder, black pepper and basil, tossing to mix well.
3Spread mustard on bottom of pie crust. Sprinkle with Gruyere. Shingle tomatoes over top, then sprinkle with Parmesan cheese.
4Bake 40 to 45 minutes, until crust is golden brown and tomatoes are bubbling. Remove from oven and cool 20 minutes. Cut into wedges. Serve warm or at room temperature.

Source: McCormick

~~~~~

Rhonda in MO

Chili Roasted Chickpeas

#250388

Chili Roasted Chickpeas

?

20m

PREP TIME

1hr

COOK TIME

145

CALORIES

3

INGREDIENTS

Servings: 12 (1/4-cup)

Ingredients

3 cans (15 1/2 ounces each) chickpeas, drained and rinsed
3 tablespoons olive oil
1 package?

INSTRUCTIONS

1Preheat oven to 350°F. Squeeze chickpeas gently to remove skins and discard skins. Pat chickpeas dry with paper towels. Place chickpeas in large bowl. Drizzle with olive oil, stirring to coat. Sprinkle with Chili Seasoning and toss to coat evenly. Spread chickpeas in single layer on large shallow baking pan.
2Bake 50 to 60 minutes until chickpeas are a deep golden brown, stirring every 15 minutes.
3Cool chickpeas 30 minutes. Serve warm or cool completely and store in an airtight container in a cool dry place up to 1 week.

NUTRITION INFORMATION

(per Serving)

Calories

145

Total Fat

5g

Cholesterol

0mg

Sodium

299mg

Carbohydrates

19g

Fiber

7g

Protein

1g

Source: McCormick

~~~~~

Rhonda in MO

Turmeric Chicken Tacos with Tomato Avocado Salsa

#250387

Turmeric Chicken Tacos with Tomato Avocado Salsa

This colorful grilled chicken and garden-fresh salsa recipe could be the foundation of a flavorful build-your-own taco bar, perfect for easy entertaining while incorporating the healthy benefits of curcumin in turmeric powder.

15m

PREP TIME

16m

COOK TIME

397

CALORIES

15

INGREDIENTS

Servings: 8

Ingredients

Turmeric Spiced Chicken
2 tablespoons olive oil
1 teaspoon?
1 teaspoon McCormick? Gourmet Collection Sicilian Sea Salt
1 teaspoon?
1/2 teaspoon?
2 pounds boneless skinless chicken breasts or thighs, trimmed
Tomato Avocado Salsa
6 medium vine-ripened tomatoes, cut into 1/2-inch chunks (2 1/2 cups)
2 avocados, peeled and cut into 1/2-inch chunks (1 1/2 cups)
1/2 cup coarsely chopped red onion
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 teaspoon McCormick? Gourmet Collection Sicilian Sea Salt
1/2 teaspoon?
Tacos
2 cups frisée or other lettuce
8 flour tortillas (8-inch)

INSTRUCTIONS

1For the Chicken, mix oil, garlic powder, sea salt, turmeric and red pepper in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.
2Meanwhile, for the Salsa, mix all ingredients in medium bowl. Cover. Refrigerate until ready to serve. Remove chicken from marinade. Discard any remaining marinade.
3Grill chicken over medium-high heat 6 to 8 minutes per side or until cooked through. Cut chicken into thin strips. Place 1/4 cup lettuce on each tortilla. Fill with chicken and Salsa. Fold sides of tortilla over filling and roll up to serve.

NUTRITION INFORMATION

(per Serving)

Calories

397

Total Fat

21g

Cholesterol

74mg

Sodium

882mg

Carbohydrates

27g

Fiber

4g

Protein

25g

Source: McCormick

~~~~~

Rhonda in MO

Mediterranean Fish Fillets

#250386

Mediterranean Fish Fillets

?

10m

PREP TIME

20m

COOK TIME

201

CALORIES

9

INGREDIENTS

Servings: 6

Ingredients

1 1/2 pounds firm white fish fillets, such halibut, striped bass or orange roughy
1 tablespoon olive oil
1/2 cup finely chopped onion
1 can (14 1/2 ounces) diced tomatoes, drained
1/2 cup pitted Kalamata, green or black olives, cut in half lengthwise
2 tablespoons white wine
1 teaspoon?
1/2 teaspoon?
1/4 teaspoon?

INSTRUCTIONS

1Preheat oven to 375°F. Coat baking dish with no stick cooking spray. Place fish in single layer in baking dish. Lightly salt and pepper the fish. Bake 12 minutes. If fish is over 1-inch thick, increase cooking time to 15 minutes.
2Meanwhile, heat oil in medium saucepan on medium heat. Add onion; cook and stir 5 minutes or until softened. Add tomatoes, olives, wine, basil, garlic and thyme. Simmer, uncovered, 3 minutes.
3Remove fish from oven. Spoon sauce over fish. Return to oven; bake 5 minutes longer or until fish flakes easily with a fork. Serve immediately.

NUTRITION INFORMATION

(per Serving)

Calories

201

Total Fat

9g

Cholesterol

37mg

Sodium

477mg

Carbohydrates

5g

Fiber

1g

Protein

25g

Source: McCormick

~~~~~

Rhonda in MO

Shaker Lemon Pie (marketgrow.com)

#250385

Shaker lemon pie is a classic dessert that dates back to the Shaker communities of the 19th century. This pie is known for its simplicity and intense lemon
flavor, making it a perfect treat for lemon lovers. The unique aspect of this pie is that it uses the entire lemon, including the peel, which gives it
a distinctive tartness balanced by the sweetness of the sugar. The result is a bright, zesty filling encased in a flaky, buttery crust. This pie is traditionally
served with a dollop of whipped cream or a scoop of vanilla ice cream to mellow the sharp citrus notes.
Pie

INGREDIENTS:
list of 7 items
? 2 large lemons
? 2 cups granulated sugar
? 4 large eggs
? 1/4 teaspoon salt
? 2 tablespoons unsalted butter, melted
? 2 tablespoons all-purpose flour
? 1 double-crust pie pastry (store-bought or homemade)
list end

INSTRUCTIONS:
list of 5 items
1. Prepare the Lemons: Wash the lemons thoroughly. Slice them very thinly, removing any seeds. Place the lemon slices in a bowl and mix them with the sugar.
Let the mixture sit for at least 4 hours or overnight. This process allows the lemons to macerate, softening the rinds and infusing the sugar with their
flavor.
2. Prepare the Filling: In a separate bowl, whisk together the eggs, salt, melted butter, and flour until smooth. Stir in the macerated lemons and all
the sugary juice.
3. Assemble the Pie: Preheat your oven to 425°F (220°C). Roll out half of the pie pastry and line a 9-inch pie dish with it. Pour the lemon filling into
the crust. Roll out the second half of the pastry and place it over the top of the pie. Trim any excess dough and crimp the edges to seal. Cut a few small
slits in the top crust to allow steam to escape.
4. Bake the Pie: Place the pie on the middle rack of the oven and bake for 20 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue
baking for an additional 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
5. Cool and Serve: Allow the pie to cool completely before slicing. Serve with whipped cream or vanilla ice cream if desired.
Pie
list end

Enjoy your Shaker Lemon Pie with its refreshing tartness and sweet, buttery crust—a perfect balance of flavors in every bite!

?

Southern Sausage Gravy (marketgrow.com)

#250384

Southern sausage gravy is a classic comfort food that’s rich, savory, and perfect for serving over warm, fluffy biscuits. This simple yet flavorful dish
is a staple in Southern kitchens, known for its creamy texture and the bold, peppery flavor of ground sausage. Made with just a handful of ingredients—sausage,
flour, milk, and seasoning—this hearty gravy is a quick breakfast or brunch favorite that delivers big on taste. Whether you’re preparing it for a special
family gathering or a cozy weekend breakfast, Southern Sausage Gravy is sure to satisfy.

INGREDIENTS:
list of 6 items
? 1 lb breakfast sausage (mild or spicy)
? 1/4 cup all-purpose flour
? 2 cups whole milk (or more for desired consistency)
? Salt, to taste
? Freshly ground black pepper, to taste
? 1/2 teaspoon crushed red pepper flakes (optional, for added heat)
list end

INSTRUCTIONS:
list of 5 items
1. Brown the Sausage: In a large skillet over medium heat, crumble the sausage and cook until browned and fully cooked through, about 5-7 minutes. Break
the sausage into smaller pieces as it cooks. Do not drain the fat.
2. Add the Flour: Sprinkle the flour over the cooked sausage and stir well to combine. Cook for 2-3 minutes, allowing the flour to absorb the fat and brown
slightly, which will give the gravy a rich flavor.
3. Add the Milk: Gradually stir in the milk, stirring constantly to avoid lumps. Bring the mixture to a simmer, allowing it to thicken as it cooks. If
the gravy becomes too thick, you can add a little more milk to reach your desired consistency.
4. Season: Taste and season the gravy with salt and plenty of freshly ground black pepper. For a spicier kick, add the crushed red pepper flakes.
5. Serve: Remove the gravy from heat once it reaches your preferred thickness. Serve hot over freshly baked biscuits or your favorite breakfast dish.
list end

Enjoy this Southern classic with a side of scrambled eggs or hash browns for a complete, satisfying meal!

?

Taco Bell Burrito Supreme

#250383

开云体育

Taco Bell Burrito Supreme

closeup of a homemade Taco Bell Burrito Supreme

You can make Taco Bell Burrito Supreme at home with this easy copycat recipe.

Be honest. You love Taco Bell, and you can’t get enough of the restaurant’s?Supreme Burrito. It’s understandable. After all, it is hard to resist a fresh flour tortilla loaded with beef, beans, cheese, and veggies. Now you can make beef and bean burritos just like Taco Bell at home with this copycat recipe!

?CourseMain Course

?CuisineMexican

?KeywordTaco Bell Burrito Supreme

?Prep Time15?minutes

?Cook Time30?minutes

?Total Time45?minutes

?Servings

?Calories388kcal

?AuthorStephanie Manley

Ingredients

Mexican Seasoned Beef Filling

?1 1/2?tablespoons?masa harina
?4 1/2?teaspoons?chili powder
?1/2?teaspoon?onion powder
?1/2?teaspoon?garlic powder
?1/2?teaspoon?seasoning salt
?1/2?teaspoon?paprika
?1/4?teaspoon?ground cumin
?1/2?teaspoon?garlic salt
?1/4?teaspoon?sugar
?1?teaspoon?dried minced onion
?1/2?teaspoon?beef bouillon powder
?1 1/3?pounds?ground beef chuck

Burrito

?16?ounces?canned refried beans
?8?white tortillas?10 inches or larger
?1?cup?shredded cheddar cheese
?1/2?head?iceberg lettuce?shredded (about 3 cups)
?2?Roma tomatoes?diced
?8?tablespoons?sour cream?optional
?2?teaspoons?Taco Bell Sauce

Instructions

Mexican Seasoned Beef Filling

Place all the ingredients except the meat in a small bowl.
Stir the spices well to make sure the spices are blended well.
Crumble the ground beef into a large skillet (preferably nonstick) over medium-high heat and brown the beef, stirring well.
Transfer the browned beef to a colander to drain off the grease.
Return the beef to the skillet.
Add the spice mix and 3/4 to 1 cup water. Stir to combine.
Simmer the beef mixture on medium-low heat for 20 minutes, or until most of the moisture has cooked away. Remove the skillet from heat before the meat is completely dry.

Burrito Refried Beans and Tortillas

Heat refried beans in a small pan over low heat. Stir occasionally. When the beans are warmed through and pliable they are ready.
Heat a skillet over medium heat.
Place each tortilla in the skillet for about 30 seconds on each side to warm them up.
Remove the tortilla from the skillet.
Cover the tortillas with a towel to keep them warm.

Burrito Assembly

Spread two or three tablespoons of refried beans on a tortilla. Be sure to leave the sides of the tortilla clean so they will be easy to roll up.
Add ? cup of seasoned ground beef over the beans.
Top with lettuce, cheese, diced tomato, and Taco Bell Mild sauce.
Top with sour cream if desired.
Fold up the burrito by folding up the bottom of the burrito first, then fold the burrito over from the left to the right.
Serve with your favorite sauce.

Nutrition

Love Taco Bell? Try these copycat recipes!

Favorite Mexican Recipes

Ginny Butterfield
Cranberry Twp, Pa

Christmas Pinwheel Cookies (marketgrow.com)

#250382

Christmas pinwheel cookies are a festive and delightful treat that bring a swirl of holiday cheer to any cookie platter. With vibrant colors and a buttery,
sugar-cookie base, these pinwheels are as visually stunning as they are delicious. Perfect for baking with kids or as a thoughtful homemade gift, these
cookies are flavored with vanilla and a hint of almond extract, adding a subtle sweetness to their charm. The dough is rolled and layered with holiday
hues, creating a beautiful spiral effect that captures the spirit of the season. Serve these at holiday parties or leave them out for Santa!

--------------------------------------------------------------------------------

Ingredients:

list of 10 items
? 2 ? cups all-purpose flour
? 1 teaspoon baking powder
? ? teaspoon salt
? 1 cup unsalted butter, softened
? 1 cup granulated sugar
? 1 large egg
? 2 teaspoons vanilla extract
? ? teaspoon almond extract
? Red and green gel food coloring
? Optional: Sprinkles for rolling
list end
--------------------------------------------------------------------------------

Instructions:

list of 6 items
1. Prepare the Dough:
In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, use a hand or stand mixer to cream together the softened butter and
sugar until light and fluffy, about 2-3 minutes. Add the egg, vanilla extract, and almond extract, mixing until fully incorporated. Gradually add the dry
ingredients to the wet ingredients, mixing until a smooth dough forms.
2. Divide and Color the Dough:
Divide the dough into three equal portions. Leave one portion plain, then color the other two portions with red and green gel food coloring, kneading the
dough until the colors are evenly distributed.
3. Roll Out the Layers:
Roll out each dough portion separately between sheets of parchment paper to form three equally sized rectangles, approximately ? inch thick. Chill the
rolled-out dough in the refrigerator for about 15 minutes.
4. Assemble the Pinwheels:
Once chilled, remove the top parchment paper from each layer. Stack the red dough on top of the plain dough, then place the green dough on top of the red
dough. Trim the edges to make a neat rectangle. Carefully roll the stacked dough into a tight log, starting from one of the long sides. Wrap the log in
plastic wrap and chill for at least 1-2 hours, or until firm.
5. Cut and Bake:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Unwrap the chilled dough log and, using a sharp knife, slice it into ?-inch
thick rounds. Roll the edges in sprinkles if desired. Place the cookies on the prepared baking sheets, spacing them about 2 inches apart.
6. Bake and Cool:
Bake for 10-12 minutes, or until the edges are just set. The cookies should not brown. Let them cool on the baking sheets for 5 minutes before transferring
to a wire rack to cool completely.
list end
--------------------------------------------------------------------------------

Notes:

list of 2 items
? For a more vibrant swirl, use gel food coloring rather than liquid.
? Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
list end

Enjoy these colorful Christmas Pinwheel Cookies and make your holiday season even more magical!

?