Souffle Stuffed Chicken

 1 package (12 oz.) Stouffer's frozen spinach souffle, not thawed

4 boneless, skinless chicken breasts, pounded to 1/4" thickness

2 Tbsp. extra virgin olive oil

2 cloves garlic, sliced

1 cup chicken broth

2 Tbsp. lemon juice

1 tsp. Dijon mustard

Salt, to taste

Ground black pepper, to taste

1 Tbsp. chopped parsley, for garnish

Slices lemon, for garnish

Sprig parsley, for garnish

Preheat the oven to 350°F.

Using a serrated knife, cut the spinach souffle crosswise into 4 equal pieces. Top half of each whole breast with one of the pieces of souffle. Fold half of the chicken over the filling and fasten the edges with wooden picks.

Heat the oil in a large skillet over medium-high heat. Add the garlic and cook for 3 minutes, or until golden. Discard the garlic. Add the chicken breasts to the skillet and cook for 7 minutes per side, or until well-browned on both sides.

Remove the chicken breasts and place them in an oven-proof dish. Bake in the oven for 30 minutes, or until a thermometer inserted in the thickest portion registers 170°F and the juices run clear.

While the chicken is baking, add the broth, lemon juice, mustard, salt, and pepper to the large skillet. Heat to boiling. Reduce the heat to low, cover and simmer for 20 minutes, or until the sauce is reduced about 1/2.

To serve, remove and discard the wooden picks. Arrange the chicken on a warm serving platter, and spoon the sauce over the chicken. Garnish with the chopped parsley, lemon and parsley sprig. Serves 4

Spinach, Bacon and Guyere Breakfast Casserle

4 center-cut bacon slices

1 1/2 cups chopped yellow onion (about 1 medium onion)

4 garlic cloves, thinly sliced

6 ounces fresh spinach, chopped

6 ounces crusty whole-grain bread, cut into 1-in. cubes

3 ounces cave-aged Gruyère cheese, shredded (3/4 cup)

Cooking spray

3/4 cup 1% low-fat milk

3/4 cup plain 2% reduced-fat Greek yogurt

4 large eggs

2 large egg whites

1 tablespoon Dijon mustard

1/2 teaspoon freshly ground black pepper

1/4 teaspoon kosher salt

Cook bacon in a large skillet over medium until crisp, about 6 minutes. Transfer bacon to a paper towel-lined plate, reserving 1 1/2 tablespoons drippings in skillet; discard any remaining drippings. Finely chop bacon; set aside.

 Add onion and garlic to drippings in skillet over medium-high heat; cook, stirring occasionally, until onion is browned and tender, about 10 minutes. Add spinach; cook until spinach wilts, about 2 minutes, stirring constantly. Toss together chopped bacon, onion mixture, bread cubes, and cheese in a large bowl. Arrange mixture evenly in an 8-inch square glass or ceramic baking dish coated with cooking spray.

Combine milk, yogurt, eggs, egg whites, mustard, pepper, and salt in a large bowl; stir with a whisk until well combined. Pour evenly over bread mixture. Cover and chill 8 hours or overnight.

 Preheat oven to 350°F. Uncover baking dish; let strata stand at room temperature as oven preheats. Bake strata in preheated oven until top of strata is browned and a knife inserted in center comes out clean, about 1 hour. Let strata stand for 5 minutes before serving.

Serves 6

 Calories 287 Fat 14g Satfat 6.1g Monofat 4.4g Polyfat 1.8g Protein 19g Carbohydrate 21g Fiber 3g Cholesterol 149mg Iron 2mg Sodium 546mg Calcium 307mg Sugars 6g Est. added sugars 1g

 

Fruit and Nut Pie

Pie Crust

Filling

4 granny smith apples pared and sliced
1 cup cranberries
1/2 cup golden raisins
1/2 cup chopped walnuts
1 cup sugar
2/3 cup brown sugar
4 tablespoons flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg 

Crumb Topping

1 cup flour
1/2 cup firm butter
1/2 cup brown sugar

Heat oven to 400 degrees. Stir together filling ingredients.  Turn into crust lined pie pan.  Prepare crumb topping by mixing all ingredients until crumbly.  Pour crumb topping on the top of the pie and bake 45 minutes.  Cover crumb topping with foil for the last ten minutes of baking if it browns too quickly.  Best served warm.

Dutch Apple Pie

9 inch Pie Crust

Pie Filling
3/4 cup sugar
1/4 cup flour
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
dash salt
6 cups thinly sliced pared tart apples

Crumb Topping
1 cup flour
1/2 cup firm butter
1/2 cup brown sugar

Heat oven to 425 degrees. Stir together sugar, flour, nutmeg, cinnamon and salt; mix with apples.  Turn into crust lined pie pan.  Prepare crumb topping by mixing all ingredients until crumbly.  Pour crumb topping on the top of the pie and bake 50 minutes.  Cover crumb topping with foil for the last ten minutes of baking if it browns too quickly.  Best served warm.

Salmon with Potatoes and Horseradish Sauce

3 tablespoons canola oil, divided

1 pound baby red potatoes, cut into 1/4-in.-thick slices
1/2 cup water
1 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
4 (6-oz.) skin-on salmon fillets (1 in. thick)
1/2 cup light sour cream
2 tablespoons chopped fresh dill
1 tablespoon creamy prepared horseradish

 Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium-high. Add potatoes; cook 8 minutes or until golden, stirring occasionally. Add 1/2 cup water; bring to a boil. Reduce heat and simmer, partially covered, 8 minutes or until potatoes are tender. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper.

Meanwhile, heat the remaining 1 1/2 tablespoons oil in a large skillet over high. Sprinkle salmon with the remaining 1/2 teaspoon salt and the remaining 1/4 teaspoon pepper. Add salmon to pan; cook 4 minutes on each side or until the desired degree of doneness.

Combine sour cream, dill, and horseradish in a bowl. Serve with salmon and potatoes.

Green Chili Strata

8 corn tortillas
1 1/2 cups chopped green chilis ( 3 4-ounce cans)
4 cups shredded cheddar cheese
6 eggs
1 3/4 cups milk
3/4 teaspoon salt

Generously coat a 13x9 inch baking dish with cooking spray. Cover the bottom of the dish with 4 tortillas.  Sprinkle tortillas with half of the green chiles, then half of the cheese.  Repeat layers once more.

In a medium bowl, beat the eggs.  Add milk and salt and whisk until combined.  Pour over layered ingredients in the baking dish.  Refrigerate for at least 30 minutes or overnight.

Bake for 50 to 60 minutes in an oven preheated to 350 degrees, the strata should be slightly puffed, bubbly, and turning golden.  Let cool 5 to 10 minutes before serving.

Serves 8 - 10

Chicken Wontons

16 ounces ground chicken
1 cup shredded carrots
1/2 cup finely chopped celery
1/2 cup finely chopped water chestnuts
2 tbsp soy sauce
2 tbsp sherry
2 tbsp cornstarch
1 teaspoon ground ginger
50 wonton wrappers
2 tbsp butter
sweet and sour sauce

Spray a large skillet with cooking spray.  Add ground chicken and cook on medium-high heat until no longer pink.  Add carrots, celery, and water chestnuts cook for about 5 minutes until vegetables are tender.
Add soy sauce, sherry, cornstarch, and ginger heat through.

Spoon a rounded teaspoon of filling on each wonton wrapper and dampen the sides of wrappers to seal them.

Place on greased baking sheet. Brush with melted butter and bake at 375 for 8 to 10 minutes.