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Calories 505 Fat 15g Sat Fat 3g Cholesterol 94mg Sodium 616mg Protein 40g Carbohyd

  • 1 large acorn squash (about 2 pounds)—halved, seeded, and sliced 1/2 inch thick
  • 3 tablespoons olive oil
  • kosher salt and black pepper
  • 4 6-ounce boneless, skinless chicken breasts
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cinnamon
  • 1 bunch kale, thick stems removed and leaves torn (about 6 cups)
  • 1 cup pitted prunes, halved
  • 2 cloves garlic, chopped
0/5 (0 Votes)

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Using an electric mixer, combine mustard, honey, 1 1/2 tsp oil and lemon juice in small bowl

  • Honey Mustard Marinade:
  • 1/2 cup grey poupon dijon mustard
  • 1/2 cup honey
  • 1 1/2 tsp vegetable oil
  • 1/2 tsp lemon juice
  • Chicken:
  • 4 boneless, skinless chicken breast halves
  • 1 tbsp vegetable oil
  • 2 cups sliced mushrooms
  • 2 tbsp butter
  • salt and pepper
  • paprika
  • 8 slices bacon, cooked
  • 1 cup shredded monterey jack cheese
  • 1 cup shredded cheddar cheese
  • 2 tsp finely chopped fresh parsley
0/5 (0 Votes)

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Weight Watchers 4 points

  • 3/4 pound(s) Chicken, breast, raw, without skin & bone, four 3-oz pieces cut 1/4-inch think
  • 1/2 tsp dried oregano, crumbled
  • 1/4 tsp table salt
  • 1/8 tsp black pepper
  • 3 oz low-fat cheddar or colby cheese, shredded (about 3/4 cup)
  • 14 1/2 oz canned stewed tomatoes, Mexican-style
  • 15 oz canned black beans, drained and rinsed
  • 2 Tbsp cilantro, chopped
0/5 (0 Votes)

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Smoke chicken at 275 degrees and it will cook quicker and the skin will get crispy and browned, adding another laye...

  • Whole Chicken
  • Seasonings
  • Brine Solution
5/5 (1 Votes)

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1. Bring large pot of lightly salted water to a boil, add pasta and cook for 8 to 10 min then drain

  • 1 package (16 ounce) penne (or preferred) pasta
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 4 skinless, boneless chicken breast halves cut into thin strips
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 1 1/4 cups heavy cream
  • 1/4 cup pesto
  • 3 tablespoons grated Parmesan cheese
0/5 (0 Votes)

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What seems a lifetime ago, I tasted one of the most delicious pea soups ever-- and I have always wanted to recreate...

  • 5 cups fresh English Peas, shelled*
  • 1 large shallot, finely diced (about 3 Tablespoons)
  • Fresh Tarragon (about 1 Tablespoon), finely chopped
  • 1 Tablespoon olive oil
  • 1 Tablespoon unsalted butter
  • 1/4 tsp white pepper (black is okay)
  • 4 cups low-sodium chicken broth (or vegetable broth)
  • 2 Tablespoons Parmesan cheese (finely grated)
  • 1/4 cup heavy cream
  • 2 Teaspoons fresh lemon juice
  • OPTIONAL: Potato starch, to thicken the soup
0/5 (0 Votes)

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Italian dish Serve with egg noodles Use veal as an alternate meat

  • 1/3 cup flour
  • 1 teaspoon Minced Garlic
  • 1 teaspoon Marjoram leaves
  • 1 teaspoon Minced Onions
  • 1 teaspoon salt
  • 1/2 teaspoon Ground Black Pepper - coarse
  • 1 teaspoon Basil Leaves
  • 3/4 teaspoon Parsley Flakes - garnish
  • 3 tablespoons of butter, divided
  • 2 tablespoons olive oil
  • 1 package (8 oz) sliced mushrooms
  • 1/2 cup chicken broth
  • 3/4 cup Marsala wine (usually next to the Port)
  • 4-6 boneless skinless chicken breast (no more than 1 inch thick - thinner preferred). Put in plastic bag and pound with a mallet to about 1/2 inch thick.
0/5 (0 Votes)

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PREHEAT oven to 400 degrees F

  • 3 - 4 pound whole chicken - kosher or free range is best
  • 4 ounces pinot grigio or chicken broth
  • 2 TBSP dark brown sugar
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon sage
  • 1 teaspoon paprika
  • 1 teaspoon garlic salt or finely minced garlic
  • 1 teaspoon onion salt or finely minced onion
  • 1/4 teaspoon cayenne pepper, to taste.
0/5 (0 Votes)

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Preparation 1. Place each breast half between 2 sheets of plastic wrap; pound to 1/4-inch thickness

  • Ingredients
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Cooking spray
  • 1/2 cup all-purpose flour
  • 3 tablespoons butter
  • 2 sage sprigs
  • 1 tablespoon minced shallots
  • 1 teaspoon chopped fresh thyme
  • 2 tablespoons lemon juice
  • Fresh sage leaves (optional)
0/5 (0 Votes)

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1. Preheat oven to 400°F

  • 1/2 of a 13.5-ounce package frozen cooked, breaded chicken breast chunks (12)
  • 1 4.5-ounce package refrigerated buttermilk or country biscuits (6)
  • 1 medium zucchini and/or yellow summer squash, cut into 3 x 3/4 inch strips
  • 1/3 cup butter, melted*
  • 3 tablespoons honey*
  • Test Kitchen Tip: You can substitute 1/2 cup honey butter for the melted butter and honey. Place in a microwave-safe bowl and microwave, uncovered, on 100% power (high) for 35 to 45 seconds or until melted.
0/5 (0 Votes)

By

1. Preheat oven to 400°F

  • 2 cups chopped cooked chicken
  • 1 11 -ounce can whole kernel corn with sweet peppers, drained
  • 1 10.75-ounce can condense cream of chicken and herbs soup
  • 1 cup shredded Cheddar cheese (4 ounces)
  • 1 15-ounce package rolled refrigerated unbaked piecrust (2 crusts)
3/5 (2 Votes)

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Rinse chicken, then pat dry with paper towels and arrange in a 9x13” glass baking dish

  • 3 pounds chicken breasts and drum sticks, cut into 1-2” strips
  • 2 cups low-fat buttermilk
  • 4 cups cornflakes
  • 1 tablespoon lemon pepper
  • 1 teaspoon dried oregano
  • 2 teaspoons dried basil
  • Sea salt, to taste
0/5 (0 Votes)

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