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Honey-Vanilla Almond Cake JUMP TO RECIPE Prep30 mins Cook35 mins Active20 mins Cooling Time60 mins Total2 hrs 5 mins Serves10 to 12 servings Makes1 cake Ingredients Unsalted butter, for greasing the pan 1 1/2 cups skin-on or blanched whole almonds, or 1 3/4 cups almond flour (see note) 4 large eggs at room temperature, yolks and whites separated 1/2 cup plus 2 tablespoons honey, divided Scraped seeds from 1/2 of a split vanilla bean pod 1/2 teaspoon baking soda 1 teaspoon kosher salt 2-3 drops juice from 1 whole lemon Sliced almonds, for decorating (optional)Directions Preheat oven to 350°F and position rack in center of oven. Grease a 9-inch springform pan with butter and line the bottom with parchment paper, then grease parchment with butter. If using whole almonds, process in a food processor until finely ground. Sift ground almonds through a flour sifter; set aside coarse almond pieces that don't pass through sifter for another use. You should have 1 3/4 cups almond flour. Alternatively, if using store-bought almond flour, proceed to Step 4. In the bowl of a stand mixer fitted with the paddle, beat egg yolks, 1/2 cup honey, vanilla bean, baking soda, and salt until well combined and lightened in color, about 5 minutes. Add almond flour and beat at low speed until combined, about 1 minute longer. Using a clean stand-mixer bowl and the whisk attachment, whisk the egg whites at low speed until foamy. Add 2-3 drops of lemon juice, increase mixer speed to medium, and mix until soft peaks form, about 10 minutes. Fold 1/3 of beaten egg whites into almond flour batter, stirring well to thoroughly incorporate. Fold half of remaining egg whites into batter as gently as possible, being careful not to deflate whites. Repeat with remaining egg whites. Scrape batter into the prepared pan. Bake for 25 minutes (do not open the oven or move the cake during this time, as it can fall). Rotate cake gently and bake until cake feels solid in the middle when tapped and is a uniform dark brown color, about 10 minutes longer. Meanwhile, warm remaining 2 tablespoons honey in a small saucepan or microwave. Brush cake with warmed honey as soon as it comes out of the oven. Remove the springform pan's outer ring and let cake stand until cool. Decorate cake top with sliced almonds, if desired. Serve once cooled. Cake can be stored overnight at room temperature before serving.Special Equipment 9-inch springform cake pan, food processor (optional), stand mixer, parchment paperNotes This recipe works with whole skin-on almonds, whole blanched almonds, and store-bought almond meal. If you use whole almonds, you will have to grind them into a flour in a food processor, and then sift out the larger pieces (which can be toasted and used as a topping for ice cream or yogurt). 1 1/2 cups whole almonds should yield the 1 3/4 cups of almond flour you will need (the flour has more volume than the whole almonds you start out with). Skin-on almonds will yield a darker-colored cake with a more complex, earthy flavor, while blanched (skinned) almonds will yield a lighter, more delicate cake. Source: Serious Eats ~~~~~ Rhonda in MO

Basque Cheesecake JUMP TO RECIPE Prep50 mins Cook52 mins Active60 mins Cooling Time5 hrs Total6 hrs 42 mins Serves12 servings Makes1 cheesecake Ingredients 32 ounces (900 g) full-fat cream cheese, such as Philadelphia, brought to about 70°F (21°C) 9 1/2 ounces sugar (about 1 1/3 cups; 270 g), plus 1 tablespoon (15 g), divided 5 large eggs, at room temperature 2 large yolks (30 g) from 2 large eggs 8 fluid ounces heavy cream (240 ml), at room temperature 2 teaspoons vanilla extract (8 g; 10 ml) Finely grated zest of 1 whole lemon (about 1 1/2 teaspoons; 45 g) 1 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight 2 tablespoons (20 g) all-purpose flourDirections Adjust oven rack to middle position and preheat oven to 400°F (200°C). Cut two 12- by 16-inch pieces of parchment paper. Arrange the 12- by 16-inch pieces of parchment in an overlapping pattern to line a greased 9- by 3-inch springform cake pan, leaving at least 1 to 3 inches of parchment overhanging the rim of the pan on all sides. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese and 9 1/2 ounces (270g) sugar. Mix on medium-low speed, scraping down sides of bowl as needed, until no lumps of cheese remain, sugar is dissolved, and mixture is smooth, 3 to 4 minutes. With mixer on medium-low speed, add eggs one at a time, beating for 10 seconds before adding the next. Add egg yolks, and beat on low speed until fully incorporated, 5 to 10 seconds. Stop the mixer and scrape down sides of the bowl with a silicone spatula, making sure the mixture is smooth and homogenous. Add cream, vanilla, lemon zest, and salt. Mix on low speed until fully combined and smooth, about 15 seconds. Using a fine-mesh strainer, sift flour over batter. Beat on low speed just until combined, 15 to 30 seconds, stopping to scrape down sides of bowl as needed. Pour batter into prepared pan, and refrigerate for at least 30 minutes and up to 1 hour. When ready to bake, remove cake pan from refrigerator, set on a rimmed baking sheet, and sprinkle remaining 1 tablespoon (15g) sugar evenly over surface of batter. Bake cheesecake, rotating pan 180 degrees halfway, until cheesecake jiggles as a whole, surface is deeply browned, and the outer edge feels slightly firm but the inner 4 1/2 to 5 inches still seems wobbly and underdone, 50 to 60 minutes. You can also check doneness with an instant-read thermometer: the cheesecake is done when the very center registers between 150 and 155?F (65.5 to 68?C) when an instant-read thermometer is inserted to a depth of 2 inches. For a more deeply browned top, see notes below. Let cheesecake cool in the pan on a wire rack at room temperature for 1 hour. Refrigerate uncovered for at least 4 hours before unmolding. To unmold the cheesecake, unlatch springform pan and remove pan sides. Holding by parchment overhang, carefully transfer cake to a cutting board or serving plate. Gently peel back parchment from sides of cheesecake, and use a sharp knife to cut into wedges. Serve chilled or allow the cheesecake to come to room temperature before serving. Leftover cheesecake can be covered and refrigerated for up to 3 days.Special Equipment 9-inch springform pan, stand mixer, fine-mesh strainer, rimmed baking sheet Notes If you’d like more color on your cheesecake you can give it a brief stint under the broiler with your oven rack positioned about 7 inches from the top heating element. Be sure to keep a close eye on it as it can go from brown to burned very quickly. Make-Ahead and Storage The cheesecake can be made up to 3 days in advance; once cooled to room temperature after baking, wrap tightly with plastic and refrigerate for up to 3 days. Source: Serious Eats ~~~~~ Rhonda in MO

Italian-American Beef Braciole JUMP TO RECIPE Prep20 mins Cook3 hrs Total3 hrs 20 mins Serves4 to 6 Ingredients For the Braciole: 1/2 cup panko breadcrumbs (about 1 1/4 ounces; 40 g) 1/4 cup grated Parmigiano-Reggiano cheese (2 ounces; 55 g) 1 loosely packed cup flat-leaf parsley leaves and tender stems (1/2 ounce; 15 g), finely chopped 1/4 cup (20 g) pine nuts, lightly toasted and roughly chopped 2 tablespoons (30 ml) extra virgin olive oil 1 medium garlic clove (5 g), minced 3/4 teaspoon freshly ground black pepper, divided 1/4 teaspoon red pepper flakes 1 1/2 pound (675 g) top round beef roast, or 6 store-bought pre-sliced thin (1/4- to 1/8-inch-thick) top round steaks (about 1 1/2 pounds; 675 g) (see notes) 3/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume 6 large, thin slices prosciutto (about 4 ounces; 115 g) For the Sauce: 2 tablespoons (30 ml) extra virgin olive oil 1 small yellow onion, diced (4 ounces; 115 g) 1/2 teaspoon Diamond Crystal kosher salt, plus more for seasoning; for table salt, use half as much by volume 3 medium garlic cloves (15 g), minced 1/2 cup (120 ml) dry white wine One 28-ounce (794 g) can whole peeled tomatoes, crushed by hand into 1/2-inch chunks 1 1/2 cups (240 g) waterDirections Arrange oven rack in middle position and preheat oven to 350°F (175°C). For the Braciole: In a medium bowl, add breadcrumbs, Parmigiano-Reggiano, parsley, pine nuts, olive oil, garlic, 1/4 teaspoon black pepper, and red pepper flakes and stir until well combined. Set aside. If using a top round roast, slice roast into six 1/2 -inch slices. If using pre-sliced beef, skip to Step 5. Lay steak slices 3 inches apart on a cutting board and cover with plastic wrap. Using meat pounder, flatten slices into rough rectangles measuring no more than 1/4 inch thick. Sprinkle both sides of steaks with salt and remaining 1/2 teaspoon black pepper. Spread the reserved breadcrumb mixture evenly over steaks, then place 1 slice of prosciutto over each breadcrumb-topped steak, folding prosciutto to fit and pressing firmly into steak. Being careful to keep filling in place and starting from a short end of each steak, roll each steak to form a small bundle. Tie each bundle with 2 pieces of kitchen twine to secure. For the Sauce: In a large sauté pan, heat oil over medium-high heat until shimmering. Add braciole bundles and brown on all sides, 6 to 8 minutes total. Transfer browned braciole to a clean plate; set aside. Add onion and salt to the now-empty pan and cook over medium-high heat, stirring occasionally, until translucent, about 6 minutes. Add garlic and cook, stirring constantly, until just fragrant, about 1 minute. Stir in wine, scraping up any browned bits from the bottom of the pan, and cook until mixture reduces by half, about 5 minutes. Stir in tomatoes and water. Nestle the browned braciole bundles into the sauce and bring the sauce to a simmer. Cover the pan with an oven-safe lid or aluminum foil. Place the pan on a rimmed baking sheet and transfer to the oven. Cook, covered, flipping braciole halfway through, for 90 minutes. Carefully remove the lid, flip the braciole again, and continue to cook until the meat is fully tender and sauce thickened to gravy-like consistency, 15 to 45 minutes longer. Season sauce with salt to taste. Use scissors to cut off twine around each bundle. Transfer braciole to a large serving platter or individual plates and spoon sauce overtop. Serve.Special Equipment 12-inch oven-safe sauté pan with lid, butchers twine, meat pounder (if slicing steaks yourself) Notes I strongly encourage you ask your butcher to slice the beef for you, or use thin pre-sliced top round steaks, sometimes sold as “braciole steaks,” can be found in some supermarkets, Italian grocers, or butchers. If cutting steaks from a top round roast yourself, look for a longer, oval shaped roast to create longer thin steaks for wrapping. Make-Ahead and Storage Cooked braciole with sauce can be refrigerated in an airtight container for up to 5 days or frozen for up to 3 months. Source: Serious E

Egyptian Fatta JUMP TO RECIPE Prep20 mins Cook3 hrs 10 mins Soaking Time30 mins Total4 hrs Serves8 to 10 servings Ingredients For the Meat and Broth: 2 1/4 pounds (1kg) boneless beef chuck, trimmed and cut into 1-inch cubes Kosher salt 2 tablespoons (30ml) ghee (see note) 3 bay leaves 5 green cardamom pods, lightly crushed 2 mastic resins, whole (optional; see note) 10 whole black peppercorns 5 allspice berries One 3-inch cinnamon stick 1 medium yellow onion (8 ounces, 225g), unpeeled, halved lengthwise keeping root intact 5 medium cloves garlic, unpeeled 6 cups (1.4L) hot water, plus more if needed 15-20 parsley stalks (about 1.4 ounces; 40g) 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon sweet paprika 1/2 teaspoon cayenne (optional) 1 beef bouillon cube (optional; see note) For the Rice: 2 tablespoons (30ml) ghee (see note) 2 bay leaves 2 green cardamom pods 1 mastic resin (optional; see note) 2 cups uncooked basmati rice (12.7 ounces; 360g), soaked for 30 minutes in room-temperature water, then drained and rinsed 3 cups (710ml) warm meat broth (recipe above) Kosher salt and freshly ground black pepper For the Toasted Pita: 4 pita (roughly 17 ounces; 480g in total), cut in 1-inch squares (about 7 cups) 1/4 cup (60ml) extra-virgin olive oil or canola oil, plus more as needed 1 teaspoon garlic powder 1/2 teaspoon sweet paprika 1/2 teaspoon ground cumin 1/2 teaspoon sumac (optional) Kosher salt and fresh ground black pepper For the Garlic-Vinegar Sauce: 2 tablespoons (30ml) ghee (see note) 8 medium cloves garlic (26g), minced (about 2 tablespoons) 3 tablespoons (45ml) distilled white vinegar 1 cup (237ml) meat broth (recipe above) Kosher salt and freshly ground pepper to taste For the Tomato Sauce: 1/2 cup (118ml) garlic-vinegar sauce (recipe above) 2 tablespoons (30ml) tomato paste Kosher salt and freshly ground pepper To Assemble: 1 tablespoon ghee (see note) 1/4 cup toasted nuts, such as almonds, pine nuts, walnuts, or cashewsDirections For the Meat and Broth: Season beef with salt all over, set aside. In a large heavy bottomed pot or Dutch oven, heat ghee over medium heat until shimmering. Add the bay leaves, cardamom, mastic resin (if using), black peppercorns, allspice, and cinnamon, and cook, stirring constantly, until fragrant, about 30 seconds. Working in batches to avoid crowing the pot, add beef in a single layer (you can leave the whole spices in the pot). Increase heat to medium-high and cook, turning occasionally, until beef is browned all over, about 8 minutes. Transfer to a plate with the whole spices and repeat with remaining beef. Add onion and garlic to the pot and cook over medium-high heat until beginning to blister, about 1 minute. Return beef and whole spices to the pot along with any accumulated juices. Stir in hot water (the water should cover the beef by about 1 inch; if necessary, add additional water) along with parsley stalks, cumin, coriander, paprika, and cayenne. Bring the broth to a boil over medium-high; let boil for 5 minutes. Reduce heat to medium-low and let the broth simmer gently, uncovered, until the beef is fork-tender and the broth becomes fragrant and laden with flavors, about 2 hours; occasionally skim and discard any fat that rises to the surface. Season with salt and add beef bouillon cube, if desired. Remove from heat and let cool slightly, about 5 minutes. Strain the broth through a fine-mesh strainer set over a large heatproof bowl. Transfer the cooked beef cubes to a separate plate, discarding onion, garlic, parsley stalks, and whole spices, then cover broth loosely to keep warm. Transfer the broth to a clean medium saucepan, skimming and discarding any fat on the surface; you should have 4 cups of broth (if necessary, add additional water to reach 4 cups). Cover to keep warm. For the Rice: In a large saucepan, heat ghee over medium heat until shimmering. Add the bay leaves, cardamom, and mastic resin (if using) and cook, stirring constantly, until fragrant and mastic has melted, about 1 minute. Add the rinsed and drained rice and cook, stirring const

Philly Cheesesteaks JUMP TO RECIPE Prep25 mins Cook15 mins Freezing60 mins Total100 mins Serves2 Ingredients 1 pound (454 g) boneless rib eye steak or skirt steak or store-bought pre-sliced rib eye (see notes) 1 tablespoon (15 ml) vegetable oil or other neutral oil 1/2 medium yellow onion (4 ounces; 114 g), cut into 1/4-inch dice 8 thin slices provolone cheese (about 6 ounces; 160 g), 4 slices torn into 1-inch pieces and 4 slices left whole 2 tablespoons grated Parmigiano-Reggiano cheese (optional) 1 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume 1/8 teaspoon freshly ground black pepper Two 7- to 8-inch-long Italian hoagie/sub rolls, split lengthwise, but left attached on 1 side to create a hingeDirections If using a whole steak, trim and cut steak crosswise with grain into roughly 3-inch wide sections, then set on large plate and freeze until firm but not frozen solid, about 1 hour. If using pre-sliced steak, skip to chopping instructions in Step 2. Using a sharp knife, shave steak as thin as possible on a biased angle against the grain. Mound shaved meat on cutting board and chop coarse with knife, about 5 times for store-bought sliced meat or 10 times for hand-sliced. Heat an empty 12-inch cast-iron skillet over medium-high heat for 5 minutes. Add oil to skillet and heat until just smoking. Add meat and onion in an even layer and cook, without stirring, until well browned on one side, 4 to 6 minutes. Continue to cook, stirring frequently to move and pull apart the meat slices until meat and onions are browned and meat is no longer pink, 2 to 4 minutes. Stir in torn provolone cheese, Parmesan cheese (if using), salt, and pepper. Cook, stirring constantly, until cheese is melted and well combined, 1 to 2 minutes. Turn off heat. Divide mixture into 2 individual portions the length of the rolls. Shingle 2 slices of Provolone cheese over each portion. Cover and let cheese melt, about 1 minute. Center rolls, cut sides down, over each portion of meat. Working with one at a time, use a large spatula to scoop under each portion of meat and flip meat into roll to create a filled sandwich. Serve immediately.Make-Ahead and Storage Absolutely not.Special Equipment 12-inch cast-iron skillet with lid or large cast-iron flat griddle pan or planchaNotes While I prefer rib eye steak in this recipe, skirt steak will work just as well. You may also use store-bought pre-sliced well marbled steak found at some supermarkets like Wegmans and many Asian market chains like H-Mart. If using pre-sliced steak, still run a knife through mound of meat about 5 times at the end of Step 2. If you have a cast-iron flat griddle pan or plancha, this is the time to use it. Position and center (over two burners if needed) for even heating of the pan. While written for an indoor stovetop, this recipe works great in a cast-iron skillet cooked outside on a grill, which is a great way to avoid grease splatter in your kitchen. Preheat the grill as usual, then preheat the empty cast-iron skillet on a preheated grill on high heat, with lid closed, for 5 minutes. Proceed with the recipe. Provolone cheese can range from mild to very sharp. Go with your personal preference, but the cheese should be sliced thin and melt easily. You may also substitute with equal weight Cheese Whiz or American cheese in this recipe. This recipe can easily be cut in half to make 1 serving. Alternatively, it may also be doubled and cooked through in 2 separate batches to serve 4. Source: Serious Eats ~~~~~ Rhonda in MO

Pork Chops with Caramelized Onions The sweet caramelized onions complement these seasoned pork chops. 15 minPrep Time 40 minTotal Time 4servings Ingredients 1 Half Stick (1/4 cup) Land O Lakes? Butter 4 (1/2-inch thick) pork chops 1/2 teaspoon salt 1/2 teaspoon coarse ground pepper 3 medium onions, thinly sliced 1/2 teaspoon dried rosemary 2 teaspoons finely chopped fresh garlic *Substitute 1 1/2 teaspoons chopped fresh rosemary. How to make STEP 1 Melt butter in 12-inch skillet until sizzling; add pork chops. Cook over medium-high heat, turning once, 8-10 minutes or until browned. Season with salt and pepper. Remove chops to serving platter. Keep warm. STEP 2 Place onions in skillet with pan juices; sprinkle with rosemary. Cook over medium heat, stirring occasionally, 8-10 minutes or until onions are caramelized. Stir in garlic; continue cooking 2-3 minutes or until garlic is softened. STEP 3 Return chops to pan; continue cooking 4-5 minutes or until pork reaches at least 145°F and is no longer pink. Tip #1 To reheat leftovers, place pork chops on microwave-safe plate; cover loosely. Microwave 1-3 minutes or until heated through. Nutrition (1 serving) 300 Calories 19 Fat (g) 95 Cholesterol (mg) 350 Sodium (mg) 8 Carbohydrates (g) 1 Dietary Fiber 23 Protein (g) Source: Land O Lakes ~~~~~ Rhonda in MO

Simple Shepherd's Pie This shepherd's pie with meat and potatoes is a version of a classic Irish recipe. 20 minPrep Time 55 minTotal Time 6servings Ingredients 1 cup all-purpose flour 1/8 teaspoon salt 1/3 cup cold Land O Lakes? Butter 2 to 3 tablespoons cold water 1 pound lean ground beef (not less than 80% lean) 1 small (1/2 cup) onion, chopped 2 cups frozen mixed vegetables (beans, carrots, corn and peas) 1 (10 3/4-ounce) can condensed cream of celery soup 1 1/2 teaspoons chopped fresh thyme leaves 3 cups mashed potatoes *Substitute 1/2 teaspoon dried thyme leaves. How to make STEP 1 Heat oven to 375°F. STEP 2 Combine flour and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. STEP 3 Roll out dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into ungreased 9-inch pie pan; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Set aside. STEP 4 Cook ground beef and onion into 10-inch skillet over medium heat, stirring occasionally, 9-11 minutes or until beef is browned. Drain off fat. Stir in vegetables, soup and thyme; continue cooking 3-5 minutes or until heated through. STEP 5 Spoon meat mixture into pie crust. Spoon mashed potatoes over meat mixture. Bake 35-45 minutes or until potatoes are lightly browned and pie is heated through. Nutrition (1 serving) 480 Calories 24 Fat (g) 75 Cholesterol (mg) 770 Sodium (mg) 37 Carbohydrates (g) 5 Dietary Fiber 27 Protein (g) Source: Land O Lakes ~~~~~ Rhonda in MO

Cheesy Turkey Burger with Avocado Ranch Dressing The best turkey burger you'll ever make! Cheesy, easy and delicious and served with a homemade avocado ranch sauce that pairs well with our Air Fryer Carrot Fries, too. 20 minPrep Time 35 minTotal Time 4burgers Ingredients Burgers 1 pound lean ground turkey 1 (8-ounce) package (2 cups) Land O Lakes? Sharp White Cheddar Cheese Chunk, shredded, divided 1/4 cup chopped green onions 2 tablespoons mayonnaise 1 teaspoon garlic powder 1 teaspoon kosher salt 4 Brioche buns, split 8 teaspoons Land O Lakes? Butter with Canola Oil 4 leaves butter lettuce 4 slices tomato 8 to 12 thin slices red onion Avocado Ranch Dressing 1/2 avocado, pitted, peeled 1 teaspoon lemon juice 1/4 cup sour cream 2 tablespoons mayonnaise 1 tablespoon Ranch seasoning mix *Substitute an 8-ounce bag of Land O Lakes? Sharp White Cheddar Farmstyle Cut Shredded Cheese. **Substitute equal amount of Land O Lakes? Butter with Olive Oil & Sea Salt. How to make STEP 1 Combine ground turkey, 1 cup cheese, green onions, mayonnaise, garlic powder and salt in large bowl. Divide mixture into 4 equal patties. STEP 2 Spread cut sides of each bun with 1 teaspoon Butter with Canola Oil. Place cut-sides down in large skillet; heat over medium heat 30 seconds or until toasted and golden brown; set aside. STEP 3 Mash avocado in medium bowl until smooth. Add lemon juice, sour cream, mayonnaise and ranch seasoning; mix well. Spread bottom of each bun with 2 tablespoons avocado dressing. Top with lettuce, tomato and red onion. STEP 4 Cook patties in large skillet over medium-high heat 4-5 minutes on each side or until deep golden brown all over and internal temperature of turkey burger reaches 165°F. Turn off heat. STEP 5 Mound each burger with 1/4 cup cheese; cover. Let stand 1 minute or until cheese has melted. Transfer to prepared buns. Tip #1 Obsessed with this Avocado Ranch dressing? Double the recipe and serve up the extra as a dip for fries, chips or veggies. Tip #2 Swap butter lettuce out for microgreens, if desired. Tip #3 You can easily cook this recipe on a flat-top grill! Times and temperatures may change, but you are looking for an internal temperature of 165°F. Source: Land O Lakes ~~~~~ Rhonda in MO

Chicken Cordon Bleu This approachable recipe for a classic dish is great for date night or a weekend dinner and loaded with cheesy goodness thanks to Land O Lakes? Cheese Cubes. 20 minPrep Time 1 hr 15 minTotal Time 4servings Ingredients 2 (8-ounce) chicken breasts Salt and pepper, to taste 4 thin slices (2 ounces) deli ham 24 (3 ounces) Land O Lakes? Gouda & Havarti Cheese Cubes 1/4 cup mayonnaise 1 tablespoon Dijon mustard 1 cup panko bread crumbs 1 Half Stick (1/4 cup) Land O Lakes? Butter, melted 1 teaspoon garlic salt 1 teaspoon paprika *Substitute equal amount of Land O Lakes? Creamy Italian Cheese Cubes. How to make STEP 1 Cut each chicken breast horizontally to create 2 same-size cutlets for 4 cutlets total. Place cutlet between 2 pieces plastic food wrap; pound to even 1/4" thickness. Repeat with remaining cutlets. Lightly season each cutlet with salt and pepper. STEP 2 Place 1 slice ham on top of each seasoned cutlet; arrange as needed to cover most of surface. Place 6 cheese cubes on each slice ham. Roll each cutlet, tucking ends as needed to enclose filling. Wrap each roll tightly in plastic food wrap. Transfer to plate. Refrigerate 30 minutes or up to 1 day. STEP 3 Heat oven to 375°F. Line baking sheet with parchment paper. STEP 4 Mix mayonnaise and Dijon mustard in small bowl. Mix panko, melted butter, garlic salt and paprika in shallow bowl. Remove rolled chicken from plastic wrap. Spread about 1 tablespoon Dijon mixture over each roll, coating all sides. Press firmly into panko crumbs to coat entire roll. Place coated chicken rolls onto prepared baking sheet. STEP 5 Bake 25-30 minutes or until deep golden brown and internal temperature of chicken reaches at least 165°F. Let stand 5 minutes before serving. Tip #1 To ensure evenly sized chicken breasts, head to your butcher counter. Not only will they select 8-ounce breasts, you can also ask for the chicken to be fileted and pounded allowing you to skip that step at home. Tip #2 If there are any loose edges when you unwrap chilled chicken rolls, secure with toothpicks. Remember how many you use so you can remove after baking! Source: Land O Lakes ~~~~~ Rhonda in MO

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 minPrep Time 35 minTotal Time 4servings 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 Servings: 4 Time: 25 minutes prep, 35 minutes to bake Source: Smitten Kitchen Keepers 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 darkGlaze 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 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 Inspired by a salad at Porsena 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 Morton or table salt) 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 Adapted, just a little, from Charlie Trotter via The New York Times * 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 Servings: 8 Time: 30 minutes active prep, 45 to 60 to bake, plus cooling time Source: Smitten Kitchen via Donna Hay 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 extractFrosting 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 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:15minutes mins Cook Time:15minutes mins marinate time:4hours hrs Total Time:4hours hrs 30minutes 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 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:20minutes mins Cook Time:55minutes mins cooling time:20minutes mins Total Time:1hour hr 35minutes 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 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:15minutes mins Cook Time:10minutes mins Total Time:25minutes 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 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:10minutes mins Cook Time:10minutes mins Marinate Time:1hour hr Total Time:1hour hr 20minutes 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

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:15minutes mins Cook Time:15minutes mins Total Time:30minutes 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