Salsa chicken

3 frozen chicken breasts

1 can of black beans

2tbsp minced garlic

1 jar of restaurant style salsa

1tsp chili powder

1 tbsp adobo seasoning

1/2 cup of water

Grilled Brussels Sprouts with Balsamic Mayonnaise

Ingredients

• 20 Brussels sprouts
• 1/4 cup vegetable oil
• Salt and pepper
• 1 red chile, minced
• 1/4 cup Hellmann's® or Best Foods® Creamy Balsamic Mayonnaise Dressing

Preparation

1. Preheat grill to medium high. Fill large saucepan half full of water and bring to a boil. Add Brussels sprouts and simmer for 4 minutes. Make water bath of half ice and water. Place sprouts in bath to cool quickly.
2. Cut in half lengthwise. Oil sprout halves. Season with salt and pepper. Grill for 1 minute each side. Top with minced chile. Serve with mayonnaise.

Serves

Serves 4

Notes, Tips & Suggestions

A Chef Tim Love recipe

© 2013 All rights reserved.

BBQ Roast Turkey

Ingredients

• 1 10 to 12-pound turkey
• 1/4 cup butter, softened
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 3 lemons
• 2 small onions, quartered
• 3 cups prepared BBQ sauce
• 2 teaspoons soy sauce
• 1 teaspoon Worcestershire sauce
• 1 bay leaf

Baked Chipotle Chicken Flautas

Ingredients

• 2 teaspoons canola oil mixed with 1/2 teaspoon ground chipotle pepper
• 2 cups diced cooked chicken breast meat
• 1 10-ounce can reduced fat and sodium cream of chicken soup
• 1/3 cup reduced fat sour cream
• 1 teaspoon ground chipotle pepper
• 1 4-ounce can diced green chile peppers, undrained
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 10 small Mission flour tortillas
• 2 tablespoons chopped fresh cilantro
• Reduced fat sour cream
• Mission salsa

Smoky Kale Chips

 

 

• 1 bunch kale
• Smoke Paprika
• 1/4teaspoon Salt

 

Braised Turnip Greens

ingredients

• 2 pounds turnip greens or other braising greens (see cooks’ note, below), tough stems discarded and greens torn into small pieces
• 1 (3/4-to 1-pound) ham hock, rinsed
• 3 1/2 cups water
• 3 Gala apples
• 1 1/4 pounds turnips, peeled and cut into 1/2-inch pieces
• 2 teaspoons cider vinegar
• 2 teaspoons sugar
• 2 tablespoons unsalted butter, cut into pieces

Butternut Squash Soup

Ingredients

• 1 (2 to 3 pound) butternut squash, peeled and seeded
• 2 tablespoons unsalted butter
• 1 medium onion, chopped
• 6 cups chicken stock
• Nutmeg
• Salt and freshly ground black pepper

Sweet Blueberry Drop Biscuits

Ingredients

• Crisco® Original No-Stick Cooking Spray
• 2 cups White Lily® Enriched Bleached Self-Rising Flour
• 1/3 cup sugar
• 1/4 cup Crisco All-Vegetable Shortening, chilled
• 2/3 to 3/4 cups milk or buttermilk, plus additional as needed
• 1 cup fresh or frozen blueberries, if frozen, do not thaw

Butternut Squash & Linguine

Ingredients

• 1/2 box Dreamfields Linguine
• 2 teaspoons olive oil
• 1 tablespoon minced garlic
• 4 cups butternut squash pieces (about 1-inch pieces)
• 1/2 cup dry white wine or reduced-sodium, fat free chicken broth
• 1/4 teaspoon salt
• 1/4 cup chopped fresh sage or 4 teaspoons dried sage
• 1/4 cup crumbled goat cheese, blue cheese or shredded Parmesan cheese
• Crumbled cooked prosciutto or bacon, optional
• Additional cheese, optional
• Toasted chopped walnuts, optional

Baked Mini Pumpkin Donuts

Ingredients

Donuts

• 2 cups all-purpose baking mix
• 1/4 cup granulated sugar
• 2/3 cup milk
• 1 egg, lightly beaten
• 1 tablespoon McCormick® Pure Vanilla Extract
• 1 teaspoon McCormick® Pumpkin Pie Spice

Vanilla Glaze

• 4 cups confectioners' sugar
• 1/2 cup milk
• 11/2 teaspoons McCormick® Pure Vanilla Extract

Pesto Pierogies

Ingredients

• 1 (8-ounce) package cream cheese, softened
• 1/4 cup prepared pesto
• 1/4 teaspoon salt
• 1 (12-ounce) box Mrs. T's Potato & Onion Mini Pierogies
• 1/3 cup roasted red pepper strips, well drained
• 2 tablespoons pine nuts, toasted

Pumpkin Pie with Glazed Pecans and Cranberries

Ingredients

Glazed Pecans and Cranberries

• 1/4 cup granulated sugar
• 1 tablespoon orange juice
• 1 teaspoon meringue powder
• 1/2 teaspoon vanilla extract
• 1/2 cup pecan halves
• 1/4 cup dried cranberries

Pie

• 1 package (15 oz.) refrigerated pie crusts
• 2 eggs
• 1 can (16 oz.) solid pack pumpkin
• 1 can (10 oz.) undiluted evaporated milk
• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves

Skillet Potatoes and chicken from Jessica Seinfeld

Ingredients: 
1 yellow onion
½ cup water
5 medium Yukon Gold potatoes (about 1¼ lbs)
1 Tbsp extra virgin olive oil
2 Tbsp fresh rosemary leaves (about 2 sprigs)
1½ tsp kosher salt, divided
¾ tsp freshly ground black pepper, divided
4 small bone-in, skin-on chicken thighs (about 1¼ lbs total)
4 chicken drumsticks (about 1 lb total)
1 Tbsp ground coriander

Avacado chocolate chip cookies

1 Hass avocado (4 1⁄2 ounces)
1⁄2 cup (1 stick) unsalted butter, at room temperature
1 1⁄2 cups dark brown sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
2 cups all-purpose flour1 teaspoon baking soda
1 teaspoon coarse salt
1⁄2 teaspoon baking powder
1 1⁄2 cups old-fashioned rolled oats
1 3/4 cups semisweet chocolate chips

Green Bean Poofs

Ingredients

• 1/2 pound green beans, trimmed
• 1 can prepared crescent roll dough

Pineapple Upside Down Cake

Ingredients

• Canola oil cooking spray
• 1/3 cup packed dark brown sugar
• 4 to 5 pineapple rings (about 1/4 of whole pineapple) about 1/2 inch thick
• 2 tablespoon chopped crystallized ginger
• 1 1/4 cups all-purpose flour
• 3/4 cup whole-wheat pastry flour
• 3/4 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup low-fat buttermilk
• 1/2 cup canola oil
• 2 large eggs
• 1 1/2 teaspoon vanilla extract

Preparation

1. Preheat oven to 350°F. Generously spray bottom of 9-inch, nonstick layer cake pan with canola oil cooking spray. Sprinkle evenly with brown sugar, then arrange pineapple rings on top in one layer. Sprinkle chopped ginger pieces in spaces around pineapple rings and in their centers.
2. In medium bowl, whisk together all-purpose flour, whole-wheat flour, sugar, baking powder and baking soda. In another medium bowl, whisk together buttermilk, canola oil, eggs and vanilla.
3. Mix wet and dry ingredients until combined. Pour batter over pineapple-brown sugar mixture and bake until top is lightly browned and wooden skewer inserted into center of cake comes out clean, 40 to 50 minutes. Let cool for 5 minutes, then run knife around cake edges and, using oven mitts, invert cake onto large serving plate.

Nutritional Analysis (per Serving):

Calories:	390		Total Fat:	16g
Cholesterol:	55mg		Protien:	6g
Carbohydrates:	57g		Sodium:	270mg

 Source

CanolaInfo

© 2013 All rights reserved.

Veggie, Smoked Sausage and Cheese Bake

Ingredients

• 1 cup water
• 1 (14.5 ounces) can fat-free chicken broth
• 1 (1-pound) bag Nature's Greens Kale or Collards
• 8 ounces rotini pasta
• 12 ounces Italian-style smoked chicken sausage
• 1 tablespoon extra light olive oil
• 4 ounces Versatile Veggies diced yellow onion
• 2 teaspoons garlic
• 15 ounces part skim milk Ricotta cheese
• 1 teaspoon fine sea salt
• 1/2 teaspoon pepper
• 1 cup reduced-fat Parmesan cheese

Hummus Buffalo Wing Dip

Ingredients

• 1 teaspoon red wine vinegar
• 1 teaspoon olive oil
• 1 tablespoon tomato paste
• 1 teaspoon Dijon mustard
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 cup Sabra hummus

Tomato Basil Soup

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 tablespoons garlic, chopped fine
• 5 large fresh Florida tomatoes, chopped
• 1 teaspoon sugar
• 1 tablespoon tomato paste
• 1/2 cup fresh basil leaves, chopped (save 4 to 6 for garnish)
• 3 cups low sodium vegetable stock
• 1/2 cup heavy cream
• Sea salt and fresh ground black pepper to taste
• Sour cream for garnish, if desired

Chiliville Chili

Ingredients

• 1 package (16 ounces) Johnsonville Ground Italian Sausage (Mild, Sweet or Hot)
• 1 pound ground beef
• 1 medium onion, chopped
• 3 celery ribs, chopped
• 3 garlic cloves, minced
• 3 cans (14.5 ounces each) diced tomatoes with green peppers and onions
• 2 cans (16 ounces each) kidney beans, rinsed and drained
• 1 can (14.5 ounces) beef broth
• 1 can (6 ounces) tomato paste
• 2 tablespoons brown sugar
• 2 tablespoons chili powder
• 1 tablespoon Worcestershire sauce
• 2 teaspoons ground cumin
• 1/2 crushed red pepper flakes
• Cheddar cheese, shredded (optional)

BBQ Pork Mac n' Cheese

 

 

Ingredients

• 2-3 pounds pork shoulder, cut into 3 pieces
• 1 (18-ounce) bottle BBQ sauce
• Kosher salt
• 12 ounces macaroni or other small pasta
• 1 tablespoon olive oil
• 1/2 red onion, finely chopped
• 3/4 cup half and half
• 1 1/2 cups shredded Fontina cheese or white cheddar
• Black pepper