Chicken, Sausage, and Peppers

Ingredients

• 2 tablespoons unsalted butter
• 3/4 pound sweet or hot Italian sausage, cut into chunks
• 3/4 pound skinless, boneless chicken breasts, cut into chunks
• Kosher salt and freshly ground pepper
• 1 tablespoon all-purpose flour
• 1 small onion, chopped
• 2 Italian green frying peppers, cut into 1-inch pieces
• 3 cloves garlic, roughly chopped
• 1/2 cup dry white wine
• 3/4 cup low-sodium chicken broth
• 1/4 cup roughly chopped fresh parsley
• 2 jarred pickled cherry peppers, chopped, plus 2 tablespoons liquid from the jar

Directions

Heat 1 tablespoon butter in a large skillet over medium-high heat. Cook the sausage until golden, about 2 minutes. Season the chicken with salt and pepper, then toss with the flour in a bowl; add to the skillet and cook until browned but not cooked through, about 3 minutes.

Add the onion, peppers, garlic, 1/2 teaspoon salt, and pepper to taste and cook 3 minutes. Add the wine, scraping up any browned bits; bring to a boil and cook until slightly reduced, about 1 minute. Add the broth and bring to a gentle simmer. Cover and cook until the sausage and chicken are cooked through, about 5 minutes.

Transfer the chicken, sausage and vegetables to a platter with a slotted spoon. Increase the heat to high and stir the parsley and cherry peppers and their liquid into the skillet; boil until reduced by one-third, 2 to 3 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter. Pour the sauce over the chicken mixture.

Per serving: Calories 335; Fat 14 g (Saturated 7 g); Cholesterol 95 mg; Sodium 891 mg; Carbohydrate 10 g; Fiber 2 g; Protein 36 g

Photograph by Antonis Achilleos
Source

Ten Minute-Stroni

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon dried savory
• 1/4 teaspoon ground sage
• 1 quart canned, low-sodium chicken broth
• 1 cup 100% vegetable juice
• 2 teaspoons red wine vinegar
• 1 cup canned, diced tomatoes (no-salt added)
• 1 cup canned navy beans or chickpeas, drained and rinsed
• 1 can (8 1/4 ounces) sliced carrots, drained
• 1 can (8 1/4 ounces) cut green beans, drained
• 1 can (4 ounces) sliced mushrooms, drained
• Parmesan cheese (optional)

Reese Stuffed Oreos

Ingredients:
Double Stuffed Oreos
Reeses Peanut Butter Cups (regular size)
and melted chocolate for dipping

Thai Chicken Curry

INGREDIENTS:

1 Tbsp peanut oil or canola oil
2 garlic cloves, minced
2 tsp fresh minced ginger
1 large onion, sliced
1 Tbsp red Thai curry paste
1 cup chicken stock
1 can light coconut milk
1 large sweet potato, peeled and cut into 3/4"cubes
1/2 lb green beans, trimmed
1 lb boneless skinless chicken breast, sliced
Juice of one lime
1 Tbsp fish sauce (optional)
Fresh cilantro or basil, for garnish

Candied Bacon Green Salad

ingredients

• For the Creamy French Dressing
• 1/3 cup good-quality extra virgin olive oil
• 3 tablespoon white wine vinegar
• I heaping teaspoon Dijon mustard
• 1 heaping tablespoon natural yogurt
• Sea salt and freshly ground black pepper
• For the Salad
• 12 slices of smoked bacon, the best quality you can afford
• 1 clove garlic, peeled
• 3 slices of fresh white bread
• Olive oil
• Freshly ground black pepper
• 2 heaped teaspoons turbinado sugar
• 3 clementines
• 5 large handfuls of mixed salad leaves, washed and spun dry
• 1 pomegranate
• A small bunch of fresh mint, leaves picked

Crock Pot Chicken Terriyaki

• 1lb chicken (sliced, cubed or however)
• 1c chicken broth
• 1/2c terriyaki or soy sauce
• 1/3c brown sugar
• 3minced garlic cloves
  

Italian Burgers

Ingredients

• 1 egg
• 1/2 cup finely chopped onion
• 1/3 cup Italian seasoned bread crumbs
• 1 pound ground beef
• 1/2 pound Johnsonville Ground Mild Italian Sausage
• 6 tablespoons pesto
• 6 slices provolone cheese
• 6 slices tomato
• Fresh basil leaves
• 6 hamburger buns, split