Crispy Chicken with Creamy Italian Sauce and Bowtie Pasta

Ingredients

3 large chicken breasts

5 C corn flakes

3/4 C flour

1/2 t salt

1/2 C milk

6 T olive oil

1 12 oz package bowtie noodles (farfalle)

 

Sauce:

1 10 oz container Philadelphia Cooking Cream (Italian Cheese and Herb Flavor)

2 cans cream of chicken soup

1 C chicken broth

1/2 C milk

 

Directions

1. In a small food processor crush the corn flakes into crumbs

2. Add the 1/2 t salt to the 3/4 C flour. Stir to combine.

3. Place the flour, milk and crushed cornflakes each into their own separate pan. Loaf pans work well for this. If you don't have three loaf pans, do not dismay. You could use pie tins, or round cake pans...what ever works for you.

4. Place your chicken breasts in a gallon sized Ziploc bag and seal the top.

Pound the chicken flat with a meat mallet.

5. Take a pair of sharp kitchen scissors and cut each breast in half.

6. Dredge the chicken in the flour. Be sure it gets covered on both sides.

Lay the floured chicken onto a small cookie sheet and slide the sheet into the freezer. Let it hang out there for about 5 minutes.

7. Start cooking your pasta.

8. Remove the chicken from the freezer and dredge each piece in the milk and then immediately into the corn flake crumbs. Again, be sure both sides are covered well.

9. Add the olive oil to a hot skillet.

10. Carefully lay each chicken piece into the hot oil. Sprinkle with a little bit of salt and pepper. Cook over medium high heat for about 5 minutes or until the underside of each piece is nice and golden brown. Turn the pieces over. If the bottom of the pan is dry add just a bit more olive oil to the side of the pan. Swirl the pan around a bit to let the oil flow to all sides.

11. Cover the pan and reduce the heat to medium. Let the chicken cook for about 7 more minutes, being careful not to burn the bottoms. Burned bottoms are not advised. In any shape or form. Thank you.

12. When your chicken has been cooked through remove it from the pan and place it on a plate. Cover with tin foil.

13. Into the same pan pour your broth, Philly Cooking Creme, Cream of Chicken, and milk. Whisk the sauce around and let it get all warm and bubbly. Should only take about 3 minutes.

14. Slice your chicken into strips and serve over your cooked pasta and sauce. Garnish with chopped parsley if you choose.

 

Skillet Cilantro Butter Tilapia Fillets

Ingredients

• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/8 teaspoon ground red pepper (Cayenne) 
• 4 (6-ounce) tilapia fillets
• Cooking spray
• 1 lemon, quartered
• 2 tablespoons butter, softened
• 2 tablespoons finely chopped fresh cilantro
• 1/2 teaspoon grated lemon rind
• 1/4 teaspoon paprika
• 1/8 teaspoon salt

Directions 

1. Combine first 3 ingredients; sprinkle over both sides of fish. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish on a serving platter; squeeze lemon quarters over fish.
2. Place butter and remaining ingredients in a small bowl; stir until well blended. Serve with fish.

Yield: 4 servings

Nutritional Information

Serving size: 1 fillet and about 2 teaspoons cilantro butter)

• Calories: 194
• Calories from fat: 32%
• Fat: 6.9g
• Saturated fat: 3.1g
• Monounsaturated fat: 2.5g
• Polyunsaturated fat: 0.6g
• Protein: 30.5g
• Carbohydrate: 1.2g
• Fiber: 0.2g
• Cholesterol: 88mg
• Iron: 0.7mg
• Sodium: 354mg
• Calcium: 32mg

Broccoli Slaw

 Ingredients

4 cups broccoli coleslaw mix
1 can (11 oz.) Fiestacorn, drained
1/2 cup salsa
2 Tbsp. reduced-fat mayonnaise
2 tsp. sugar
1/2 tsp. salt (I used a little less)
1/8 tsp. coarsely ground pepper
3 Tbsp. cider vinegar

Directions

In a bowl, combine the coleslaw mix, corn and salsa.  In a small bowl, combine the mayonnaise, sugar, salt and pepper.  Gradually whisk in vinegar.  Pour over coleslaw mixture; toss to coat evenly.  Cover and refrigerate for at least 2 hours.  YIELD:  6 Servings

Editor's Note:  Broccoli coleslaw mix maybe found in the produce section of most grocery stores (I found it at Kroger).

Nutrition Facts:  One Serving (3/4 cup) equals:
87 calories
2 g fat
2 mg cholesterol
620 mg sodium
16 g carbohydrate
3 g fiber
3 protein

Grilled Greek Fish

Ingredients

1/3 cup lemon juice
3 Tbsp. olive oil
2 Tbsp. fresh minced oregano
2 Tbsp. fresh minced mint
1 minced clove garlic
1/2 tsp. grated lemon peel
1/2 tsp. Greek seasoning
4 6oz. tilapia fillets

Directions

In a large resealable plastic bag, combine lemon juice, olive oil, oregano, mint, garlic, lemon peel and Greek Seasoning.  Refrigerate 30 minutes.  Drain and discard marinade.  Grease grill rack.  Grill Tilapia, covered over medium heat or broil 4 in. from heat for 4-5 minutes on each side or until fish flakes easily with fork.

Nutrition Facts:  1 fillet equals 223 calories, 10g fat, 83mg cholesterol, 162mg sodium, 2g carbohydrates, 32g protein.

Roasted Corn with Queso, Cilantro and Chile

Ingredients

4 large ears corn

butter

sea or kosher salt and freshly ground black pepper, to taste

1/2 cup mayonnaise

1 + 1/2 cups Queso Fresco, crumbled or Cotija or Parmesan cheese, grated

4 tablespoons fresh cilantro, minced

4 teaspoons chile powder

1 lime, cut into four wedges

 

Directions

1. Preheat oven to 400 degrees F. Brush corn lightly with butter and sprinkle with salt and pepper. Roast 20-25 minutes.
2. Working with one ear of corn at time brush with mayonnaise, sprinkle with cheese, cilantro and chile powder, pressing it onto the corn to help it stick. Sprinkle with salt and pepper. Serve with lime wedges.

Rhubarb-Pineapple Crisp

Ingredients

• 2 cups sliced fresh or frozen rhubarb, thawed and drained
• 1 can (20 ounces) unsweetened pineapple tidbits, drained
• 1/2 cup sugar, divided
• 2 tablespoons plus 1/3 cup all-purpose flour, divided
• 1/3 cup quick-cooking oats
• 3/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1/4 cup cold butter
• Whipped cream or blue bell, optional

Directions

• In a large bowl, combine the rhubarb, pineapple, 1/4 cup sugar and 2 tablespoons flour. Transfer to a 9-in. deep-dish pie plate coated with cooking spray.
• In a small bowl, combine the oats, cinnamon, salt and remaining sugar and flour. Cut in butter until crumbly. Sprinkle over fruit. Bake, uncovered, at 350° for 30-35 minutes or until filling is bubbly and topping is golden

Nutritional Facts 1 serving (calculated without whipped cream) equals 232 calories, 8 g fat (5 g saturated fat), 20 mg cholesterol, 106 mg sodium, 39 g carbohydrate, 2 g fiber, 2 g protein.

Melt in your mouth chicken breast

Ingredients

4 boneless chicken breast halves

1 cup mayo

1/2 cup freshly grated parmesan cheese

1 1/2 teaspoons seasoning salt

1/2 teaspoon ground black pepper

1 teaspoon garlic powder

Directions

Mix mayonnaise, cheese and seasonings

Spread mixture over chicken breast and place in baking dish.

Bake at 375°F for 45 minutes.

Grilled Balsamic-Garlic Crusted Pork Tenderloin

Ingredients

4-5 garlic cloves, finely minced or crushed
2 tablespoons balsamic vinegar
2 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
2 tablespoons olive oil
2 pork tenderloins (about 1¼ pounds each)
2 tablespoons canola oil (if preparing in oven)

Directions

Stir together garlic, balsamic vinegar, salt, pepper, and olive oil in a small bowl. Rub the paste all over pork. If you like or have the time, marinate overnight. If not, no worries, it will still be great!
Grill preparation:
Sear the tenderloins on all sides, then grill for about 20-30 minutes, rotating every 10 minutes, until the internal temperature is 160 degrees. Try to let it rest before slicing.
Oven preparation:
Preheat oven to 400 degrees.
Heat canola oil in a large, heavy saute pan over medium-high heat. Working in batches if necessary, add pork, and brown all over, about 4 minutes.
Transfer pan to oven. Roast pork, turning occasionally, until the internal temperature is 160 degrees, about 20 minutes. Transfer pork to a cutting board, and try to let it rest 10 minutes before slicing.

Luby’s Bacon Cheese Steak

Ingredients

1/2 cup cooked bacon pieces
1/2 cup sliced green onions
1 cup shredded American cheese
4 slices white bread, crust removed
1/4 cup beef broth
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper
1.5 pounds ground beef chuck
1 extra large eggs

Directions

1 Mix bacon, American cheese and sliced green onions in a bowl. Set aside.
2 Place white bread and beef broth in a large mixing bowl. Work together until bread has absorbed all of broth and is soft. Add salt, pepper, ground beef and eggs, then blend together using your hands. Chill mixture well.
3 Divide meat mixture into 4 equal portions. Work each potion into a firm ball, and place between 2 pieces of plastic wrap. Using your hands, flatten ball out into an oval. Refrigerate until ready to cook.
4 Preheat oven to 350*F. In a large skillet on medium high heat, cook two or three steaks 3 minutes on each side. Remove and place on a foil-lined baking sheet.
5 Distribute cheese mixture evenly among cooked steaks. Place steaks in oven about 2 minutes to melt cheese topping.

Luby's Cafeteria Macaroni and Cheese

Ingredients

2 cups dry shells  (8 oz.)

2 tablespoons nonfat dry milk powder

2 tablespoons all-purpose flour

1 tablespoon butter, melted

1 1/4 cups boiling water

3 cups American Cheese and Cheddar mixed together, shredded (12 oz.)

Directions

1 Cook macaroni according to package directions

2  Heat oven to 350ºF.

3  In a large bowl, mix dry milk, flour, and butter.
4  Gradually add boiling water, beating constantly.
5  Add 1 1/2 of the cheese and continue beating until smooth and creamy.
6  Stir in macaroni, 1 cup of the remaining cheese, and salt.
7  Transfer to lightly greased 2-qt baking dish.
8  Cover with foil.
9  Bake 25 minutes.
10  Remove foil.
11  Sprinkle with remaining 1/2 cup cheese.
12  Continue baking 1 minute or until cheese melts.