Italian Sausage Heros

Makes: 4 sandwiches
Prep: 20 minutes Cook: 4 to 5 hours (low)

Italian Sausage Heros
ingredients

8 ounces bulk Italian sausage
4 ounces lean ground beef
1/2 cup chopped onion (1 medium)
1 clove garlic, minced
1 cup ketchup
1 4-ounce can mushroom stems and pieces, drained
1/4 cup sliced pitted ripe olives (optional)
1/2 teaspoon dried Italian seasoning, crushed
3/4 cup shredded mozzarella cheese (3 ounces)
4 French-style rolls or hoagie buns, split lengthwise

directions

1. In a large skillet, cook meat, onion, and garlic over medium heat until meat is brown and onion is tender. Drain off fat.

2. Meanwhile, in a 1 1/2-quart slow cooker, combine ketchup, mushrooms, olives (if desired), and Italian seasoning. Stir in meat mixture.

3. Cover and cook on low-heat setting* for 4 to 5 hours.

4. To serve, place half of the cheese evenly on roll bottoms. Spoon meat mixture over cheese. Top with remaining cheese and roll tops.
nutrition facts

Servings Per Recipe 4 sandwiches
Calories484
Total Fat (g)27

Spaghetti with Sauce Italiano

ingredients

• 1 pound bulk Italian sausage or ground beef
• 1cup chopped onion (1 large)
• 2 cloves garlic, minced
• 2 14.5-ounce cans diced tomatoes, undrained
• 2 4-ounce cans (drained weight) mushroom stems and pieces, drained (optional)
• 6-ounce can tomato paste
• 1 bay leaf
• 1 to 2 tablespoons snipped fresh oregano or 2 teaspoons dried Italian seasoning, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup chopped green sweet pepper (1 large)
• 12 to 16 ounces dried spaghetti
• Grated or finely shredded Parmesan cheese (optional)

directions

1. In a large skillet, cook meat, onion, and garlic over medium heat until meat is brown and onion is tender. Drain off fat.

2. Meanwhile, in a 3 1/2- or 4-quart slow cooker, combine undrained tomatoes, mushrooms (if desired), tomato paste, bay leaf, oregano, salt, and black pepper. Stir in meat mixture.

3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Discard bay leaf. Turn off cooker. Add sweet pepper; cover and let stand for 5 minutes.

4. Meanwhile, cook pasta in boiling, lightly salted water according to package directions; drain. Spoon meat mixture over pasta. If desired, sprinkle with cheese.

Spaghetti with Spicy Sausage-Cream Sauce: Prepare as directed, substituting bulk hot Italian sausage for Italian sausage. Before serving, stir 1/2 cup whipping cream into sauce.

Nutrition Facts per serving for Spaghetti with Spicy Sausage-Cream Sauce: 621 cal., 30 g fat (15 g sat. fat), 78 mg chol., 1,514 mg sodium, 62 g carb., 6 g fiber, 28 g pro.

nutrition facts

• Servings Per Recipe 6 to 8 servings
• Calories548
• Total Fat (g)25
• Saturated Fat

Paula Deen's Beef Stroganoff

I've only tried the Betty Crocker's recipe for beef stroganoff. I'm excited to see how Paula's will taste.

Servings: 4 servings
Prep Time: 5 min
Cook Time: 40 min
Difficulty: Easy

Ingredients

1 1/2 lb cubed round steak, cut into thin strips
House Seasoning to taste
all purpose flour
2 tablespoon olive oil
2 tablespoon butter
1 medium onion, sliced
8 ounce fresh mushrooms, sliced
1 (10 3/4-ounce) can beef broth
1 (10 3/4-ounce) can cream of mushroom soup
salt and pepper to taste
1 cup sour cream
cooked egg noodles

Directions

Season the steak strips with House Seasoning, then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.

Six Cheese Rigatoni

I got this from Market Panty Rigatoni noodles. The love this.

3 1/2 cups rigatoni (1/2 package)
1 1/4 cups half and half
1 (8 oz) pkg shredded italian six-cheese blend
2 tsp. cornstarch
1/2 tsp. salt
1/2 cup shredded Parmesan cheese
Freshly ground black pepper

Cook pasta according to package directions; drain.

Meanwhile, in a medium bowl, thoroughly combine cheese, cornstarch and salt; set aside. In medium saucepan, over Medium-low heat, bring half and half just to a simmer; stirring occasionally. Gradually add cheese mixture, whisk until cheese is completely melted and sauce is smooth.

Pour sauce over pasta; toss to coat. Serve with Parmesan cheese and black pepper.

Buffalo Chicken Drumsticks

16 chicken drumsticks (about 4 pounds), skinned, if desired
1 16-ounce bottle buffalo wing hot sauce (2 cups)
1/4 cup tomato paste
2 tablespoons white or cider vinegar
2 tablespoons Worcestershire sauce
1 8-ounce carton dairy sour cream
1/2 cup mayonnaise
1/2 cup crumbled blue cheese (2 ounces)
1/4 to 1/2 teaspoon cayenne pepper or bottled hot pepper sauce
Celery sticks

Directions

1. Place drumsticks in a 4- or 5-quart slow cooker. In a medium bowl, combine hot sauce, tomato paste, vinegar, and Worcestershire sauce. Pour over chicken in cooker.

2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

3. Meanwhile, in a small bowl, combine sour cream, mayonnaise, blue cheese, and cayenne pepper. Reserve half of the blue cheese dip (3/4 cup); store as directed below. Cover and chill the remaining dip until ready to serve.

4. Using a slotted spoon, remove drumsticks from cooker. Skim fat from cooking juices. Reserve eight of the drumsticks and 1 cup of the cooking juices; store as directed below. Serve remaining drumsticks with some of the remaining cooking juices, the remaining blue cheese dip, and celery sticks. Makes 4 servings and reserves.

To store reserves: Place blue cheese dip in an airtight container. Remove skin and meat from drumsticks, discarding bones. Using two forks, shred chicken (2-1/2 to 3 cups). Place shredded chicken and the 1 cup cooking juices in a second airtight container. Seal and chill for up to 3 days.
Nutrition Facts

* Servings Per Recipe 4 servings plus reserves
* Calories 454

Little Caesars Pizza Dough

http://savoryseasonings.blogspot.com/

1 1/4 cups (9.7 oz) warm water (appox. 120° F)
2 3/4 tsp. dry active yeast
2 TBSP sugar
1 TBSP Honey
1 TBSP Olive Oil
2 Tsp. Salt
1 1/2 cups (8 oz.) bread flour or all purpose flour
1 1/2 cups (8 oz.) whole wheat flour (optional, can use 100% bread flour or all purpose flour)

Mix water and yeast in mixing bowl and allow it to proof for 5 minutes. Mix in sugar, honey and oil. Then mix in 1 cup flour and the salt. Continue mixing in all the remaining flour until you get a nice, soft dough. Knead until dough is soft and smooth (approx. 10 minutes).

Finish kneading on a lightly floured surface and shape into a ball. Place in the refrigerator in a covered container coated with olive oil for overnight. For the perfect flavor, it is best to time making the dough 24 hours before baking the pizza's (for pizza Saturday at 5pm, make your dough Friday at 5pm). If you are short on time you can sacrifice some flavor and make this dough first thing in the morning and place it in the fridge until dinner that evening.

3 hours before baking: Remove from fridge and either divide dough in half for two 12” pizzas or leave whole for one somewhat thicker 16” pizza. Work each piece of dough into balls. Allow the dough to come back to room temperature (this process generally takes 3 hours).

45 minutes before baking: With your pizza stone on the bottom rack of your oven, preheat your oven to 475° F to allow the stone to get hot enough (this process generally takes 40-50 minutes).

15 minutes before baking: Shape dough into desired pizza crust, sprinkle pizza peel, wooden cutting board or upside down cookie sheet with corn meal, flour or rice flour. Place pizza crust on top, then add toppings. Gently slide pizza onto the hot pizza stone and bake for 9-11 minutes.

*****
I’ve spent some time on the Pizzamaking forum where there are several dozen amazing chef’s who have dedicated an extraordinary amount of time perfecting pizza making at home. Some of their doughs take up to 7 days to make with a huge focus on temperature control and top quality ingredients. They are inspiring!

This recipe is from their site but is simple to use, forgiving and only takes a day to make without sacrificing on the flavor. It was designed to mimic the flavor of Little Caesars pizza using the same processing time as the restaurant along with the same cornerstone ingredients.

After trying this recipe, we no longer crave takeout pizza- this is SO much better (at least we think so)! Yeah!!!

I think the two secrets to great homemade pizza are finding the right dough and baking it on a hot stone (Fibrament sells a great stone with an outstanding reputation and a 10 year warranty against cracking). The benefit of baking it on a hot stone is it duplicates the professional brick ovens. The ceramic stone creates a light crispy crust by absorbing excess moisture and distributing the heat evenly and efficiently. The results are night and day compared to baking a pizza on a cookie sheet or cold stone. Give it a try, you’ll love it!

Thanks to Randy at the Pizzamaking forum for providing this excellent recipe!

All-American Meatloaf

Ingredients
2 eggs, lightly beaten
2/3 cup beef broth or dry red wine
1 Tbsp. Worcestershire sauce
3 slices sourdough bread, cubed (about 2 cups)
1/4 cup grated Parmesan or Romano cheese
2 Tbsp. yellow mustard
4 cloves garlic, minced
1/4 teaspoon crushed red pepper
1 lb. ground beef sirloin
1 lb. ground beef chuck
1 medium green sweet pepper, chopped
1/2 a medium onion, chopped
1/2 cup ketchup
2 Tbsp. packed brown sugar
2 tsp. cider vinegar
Chopped fresh parsley, sliced green onions, and black pepper (optional)

Directions

1. Preheat oven to 350 degrees F. In large bowl combine eggs, broth, and Worcestershire sauce; stir in bread cubes. Let stand 15 minutes. With fork, mash bread cubes into small pieces. Stir in Parmesan cheese, mustard, garlic, 1 tsp. salt, 1/2 tsp. black pepper, and crushed red pepper. Add meat, sweet pepper, and onion. Using hands, mix ingredients together well (do not overmix.) Lightly pat meat mixture into 9x5x3-inch loaf pan.* With fingers lightly pull loaf away from sides of pan (see Shape and Bake, below).

2. Bake, uncovered, for 1-1/4 hours. For topping, in small bowl stir together ketchup, brown sugar, and vinegar. Spoon on loaf. Bake 15 minutes more or until an instant-read thermometer inserted into center of loaf reads 160 degrees F.

3. Let stand 10 minutes. To remove, use two large spatulas inserted along short edges to lift loaf from the pan to a platter. Sprinkle with parsley, green onions, and black pepper. Makes 8 to 10 servings.

4. *Or shape the meat mixture in a 9-inch loaf in a baking dish. Bake as directed.

Shape and Bake: When shaping meat loaf, as in above recipe, in a 9x5x3-inch pan, use a light touch. Packing it tightly will make the loaf dense and tough. For even browning and to prevent drippings from pooling on the loaf, use your fingers to round the top while pushing the sides away from the edges of the pan.
Nutrition Facts

* Calories312,
* Total Fat (g)15,
* Saturated Fat (g)6,
* Monounsaturated Fat (g)6,
* Polyunsaturated Fat (g)1,
* Cholesterol (mg)113,
* Sodium (mg)778,
* Carbohydrate (g)16,
* Total Sugar (g)9,
* Fiber (g)1,
* Protein (g)28,
* Vitamin C (DV%)27,
* Calcium (DV%)8,
* Iron (DV%)16,
* Percent Daily Values are based on a 2,000 calorie diet

Cafe Annie's Southwestern Grilled Chicken With Lime Butter

Serves/Makes: 6
Ready In: 30-60 minutes

Ingredients:
1 tablespoon ground cinnamon
1 tablespoon chili powder
1 tablespoon brown sugar
1 teaspoon cocoa powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons olive oil
1 tablespoon balsamic vinegar
3 1/2 pounds bone-in chicken parts
***Lime Butter***
1/2 cup butter, melted
1 tablespoon fresh lime juice
1 serrano chile, minced
2 tablespoons finely minced white onion
1/4 cup finely chopped fresh cilantro
1 pinch ground black pepper

Directions:
In a small bowl, combine first 8 ingredients. With a spoon or a basting brush, spread the seasoning paste over the chicken.

Grill the chicken using medium heat for a gas grill or indirect heat for a charcoal grill. Close the lid and grill until chicken reaches 180 degrees F in the thighs and 170 degrees F in the breast, about 30 minutes.

In a small bowl, combine all lime butter ingredients. Drizzle over chicken just before serving or serve separately for dipping.

Recipe from Cafe Annie, Houston, Texas.

This recipe is from CDKitchen

Black Bean Quesadillas

Adapted from Blog Chef . net

Measurements are not precise so if you want more of something, just throw it in there.
2 teaspoons olive oil
3 tablespoons onion (finely chopped)
1 (15.5 ounce) can black beans (drained and rinsed)
1 1/2 cups frozen corn (get the huge bag of organic frozen corn at Costco)
1 tablespoon brown sugar
¼ cup salsa
¼ teaspoon red pepper flakes
Flour tortillas (I used the uncooked tortillas from Costco)
1 ½ cups shredded Monterey jack cheese (or more)

In a large saucepan heat olive oil over medium heat. Add onion and cook until softened (about 2 minutes). Stir in beans and corn. Add sugar, salsa, and red pepper flakes. Mix well. Cook until heated through. Heat large skillet to medium heat. Place a cooked tortilla flat into the skillet. Spread cheese all over the top. Place some of the bean mixture over the cheese. Place another tortilla on top of the bean mixture. Cook until the bottom is golden brown. Flip and cook on the other side until golden brown.
Repeat until all tortillas and bean mixture are gone.

* This will probably fill about 3 of the Costco tortillas. So, if you're serving a big crowd, just double the recipe. It is just as delicious for leftovers, trust me...I just ate it for lunch! Enjoy.

Chicken Puffs

There are a million different ways for this recipe to be made. Some people make it with onions but I think the flavor of onions is WAY too overpowering.

Chicken Puffs
1 package of frozen rolls
4 chicken breasts
8 oz. cream cheese
salt and pepper
Ritz crackers
butter
1 can cream of chicken soup
milk
sour cream

I cook my frozen breasts of chicken in the crock pot with S&P and Ms.Dash. My mother-in-law boils it. I like it done in the crock pot b/c it's so tender when it comes apart that it just falls apart.

Shred it or if its too tough to shred use a food chopper and chop it up. Then you mix it with the cream cheese and S&P. Make a little mash. Then thaw the Rhodes rolls (some people use crescent rolls and that is much easier but I have tried both ways and Rhodes is the best-promise). I usually put them in the microwave for 30 seconds on regular microwave heat, turn them over and then do another 30 seconds. DO NOT OVER HEAT. Mold one roll at a time in to disc shape. Put a T. of mash onto the roll then fold and pinch dough around mash. I then dip it in melted butter (about a stick is what you'll need for the recipe) then roll it smashed Ritz crackers. Then I put it on a greased cookie sheet upside down so it doesn't come undone. Cook at 350 degrees for about 23 minutes.

Top with sauce. To make sauce combine one can of cream of chicken soup and one soup can of milk in sauce pan over med. heat. Keep a close eye on it, you don't want the sauce to burn. Once those two ingredients are combined mix in 1 c. of sour cream with whisk. Bring to a gentle boil then remove from heat.

Recipe from peach tree cooking

Fried Chicken

Pioneer Woman’s Buttermilk Fried Chicken

recipe from The Pioneer Woman Cookbook: Recipes from an Accidental Country Girl by Ree Drummond

There are a few secrets that I learned from Ree. The first is the buttermilk bath overnight (no, not you, the chicken). Second, mixing the flour with a bit of the buttermilk makes the breading a little shaggy, which is perfect for maximum crispiness volume. Lastly, baking the chicken after frying ensures that the chicken is cooked through without burning the skin.

serves 6-8 hungry ranch hands (halve recipe if you you’re feedin’ normal city folk)

2 cut-up fryer chickens
1 quart plus 1/4 cup buttermilk
5 cups all-purpose flour
3 tablespoons seasoned salt (like Lawry’s)
2 teaspoons black pepper
2 teaspoons dried thyme
2 teaspoons paprika
1 teaspoon cayenne pepper
1/4 cup milk
canola or vegetable oil for frying

1. In a large bowl (or 2 freezer bags) add the chicken with 1 quart buttermilk. Refrigerate overnight. When ready to fry, remove chicken from bowl and let sit on counter for 30 minutes to take chill off.

2. Preheat oven to 350F. Stir together the flour, seasoned salt, pepper, thyme, paprika and cayenne in a very large bowl. In a small bowl combine the 1/4 cup buttermilk and the milk. Pour the milk mixture into the flour and use a fork to mix until little lumps throughout.

3. Heat 1 1/2 inches of oil in a deep skillet or dutch oven over medium high heat to 365F. Working in batches, thoroughly coat each buttermilk-soaked chicken piece with the breading, pressing to adhere the breading. Add the chicken to the oil 3-4 pieces at a time. Cover pan and fry 5-7 minutes, checking to make sure chicken isn’t getting too brown. Turn, cover and cook additional 3-5 minutes more. Monitor temperature of oil to make sure chicken doesn’t burn. Keep in mind chicken will finish cooking in oven.

4. Place chicken on baking sheet and continue frying rest of chicken. When done, bake the chicken for 10-15 minutes, until chicken cooked through.

Chipotle Flank Steak Tacos With Pineapple Salsa

Ingredients

* 12 soft corn tortillas
* 1 teaspoon extra-virgin olive oil
* 1 teaspoon chipotle chili powder plus 1 pinch, divided
* 1 teaspoon Kosher salt, divided
* 1 pound flank steak beef, trimmed of fat
* 1 pineapple, peeled, cored, and cut into 1/2-inch-thick rings
* 1 red bell pepper, finely diced
* 1/2 cup minced red onion
* 1/4 cup chopped fresh cilantro
* 2 tablespoons red-wine vinegar

Preparation

1. Preheat grill to high. Stack tortillas and wrap in heavy-duty foil. Combine oil, 1 teaspoon chipotle powder, and 1/2 teaspoon salt in a small dish. Rub mixture into both sides of steak. Place the tortilla stack on the coolest part of the grill or upper warming rack, if possible, and heat, flipping once, until warmed through and very pliable.
2. Meanwhile, grill the steak for 4 to 6 minutes per side for medium, or until desired doneness. Grill pineapple rings until moderately charred, 1 to 2 minutes per side. Remove the tortillas, steak, and pineapple from the grill. Let the steak rest for at least 5 minutes before slicing very thinly crosswise into strips.
3. Meanwhile, dice the pineapple and transfer to a medium bowl. Add bell pepper, onion, cilantro, vinegar, the remaining pinch of chipotle powder, and the remaining 1/2 teaspoon salt; toss to combine. Serve the sliced steak in the warm tortillas with the pineapple salsa.

Makes 6 servings.

Crock Pot Mac N Cheese

Servings 8

Ingredients
8 ounces, weight Macaroni, Cooked And Drained
2 Tablespoons Vegetable Oil
1 can Of Evaporated Milk, 13 Oz. Can
1-½ cup Milk
1 teaspoon Salt
3 cups Cheese, Cubed (Velveeta And Cheddar)
2 Tablespoons Butter

Preparation Instructions
Toss the cooked macaroni in oil, then stir in all remaining ingredients. Cook on low for 2-3 hours, stirring occasionally.

Old-Fashioned Meat Loaf

Old-fashioned Meat Loaf- A.K.A "Basic" Meat Loaf
Recipe courtesy Paula Deen

Prep Time:10 minInactive Prep Time:--Cook Time:1 hr 0 min
Serves: 4 servings

Ingredients
1 pound ground beef
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 egg, lightly beaten
8 ounces canned diced tomatoes with juice
1/2 cup quick-cooking oats
Topping:

1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard
Directions
Preheat oven to 375 degrees F.

Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf.

Topping:
Mix ingredients for topping and spread on loaf. Bake for 1 hour.

Mini Ham and Cheese Sandwiches

1 c (2 sticks) butter
1 1/2 Tbsp poppy seeds
1 1/2 Tbsp grated dried onions
1 1/2 Tbsp Worcestershire sauce
2 Tbsp honey mustard
2 (12 ounce) packages Hawaiian rolls
1 pound cooked ham slices
12 ounces sliced swiss cheese

In saucepan, mix butter, poppy seeds, onion, Worcestershire sauce & mustard, stir until blended and melted. Pour 1/2 of mixture into bottom of baking dish.

Assemble sandwiches with ham and cheese slices. Arrange rolls in single layer in baking dish, spreading them around to soak up suace in pan. Pour rest of sauce over tops of sandwiches, cover dish and refrigeragte up to 24 hours for suce to soak in.

Preheat oven in 350 degrees, bake rolls for 10-12 minutes until rolls are lghtly browned and cheese is melted.

Mexican Mole Pork Chops

Mexican Mole Pork Chops
Ingredients

4 pork, chops, bone-in, 1 1/2 inch thick
1/8 teaspoon paprika
2 teaspoon onion powder
1 teaspoon garlic
1 1/2 teaspoon cocoa powder, unsweetened
1/4 teaspoon pepper(s), chipotle chile, ground
1 dash(es) cinnamon, ground
1 dash(es) allspice, ground
1 tablespoon sugar, brown
Preparation

In small bowl, combine brown sugar, onion powder, cocoa, garlic powder, ground Chipotle pepper, paprika, cinnamon, and allspice; rub onto both sides of pork chops. Set aside for 30 minutes.
Preheat grill to 400 to 450 degrees F.

When ready to cook, spray light coat of cooking spray on pork chops to keep them from sticking to the grill. Place on hot grill. Cover; cook for 7 minutes per side or until internal temperature reaches 160º F using an instant-read thermometer.

Let rest for 5 minutes. Serve with Mango Salsa if desired.

Nutrition Facts
Number of Servings: 4
Amount Per Serving
Calories: 248
Total Fat: 9 g
Saturated Fat: 2 g
Cholesterol: 80 mg
Sodium: 213 mg
Total Carbohydrate: 15 g
Dietary Fiber: 1 g
Protein: 31 g

Lime Jalapeño Chicken

Lime Jalapeño Chicken
Ingredients

1/4 cup(s) lime juice
2 tablespoon oil, canola
1 tablespoon vinegar, white
1 teaspoon cumin, ground
1/4 teaspoon salt
1 pepper(s), jalapeno, sliced
1 1/4 pounds chicken, breast, boneless, skinless, tenders removed
Preparation

Whisk lime juice, oil, vinegar, cumin and salt in a small bowl. Stir in jalapeno. Place chicken in a shallow baking dish and pour the marinade over it, turning to coat both sides. Cover and refrigerate for at least 1 hour, turning once, or overnight.
Preheat grill to high heat. Oil the grill rack (see Tip). Grill the chicken until cooked through and no longer pink in the middle, 3 to 4 minutes per side. Let cool slightly; thinly slice crosswise. Serve warm or chilled.

To make ahead: Marinate chicken in the refrigerator for up to 1 day and/or refrigerate cooked chicken for up to 1 day. Slice just before serving.

Nutrition Facts
Number of Servings: 8
Amount Per Serving
Calories: 71
Total Fat: 2 g
Saturated Fat: 0 g
Cholesterol: 31 mg
Sodium: 46 mg
Total Carbohydrate: 1 g
Dietary Fiber: 0 g
Protein: 11 g

Lemon Baked Chicken

Lemon Baked Chicken
Ingredients

1/2 cup(s) lemon juice
2 tablespoon oil, olive, extra virgin
1/4 teaspoon salt
1/4 teaspoon pepper, black ground
1 pounds chicken, breast, boneless, skinless
Preparation

In a small dish, whisk together the lemon juice, olive oil, salt and pepper.
Rinse chicken breasts and pat dry. Place chicken breasts in a resealable plastic bag with the lemon sauce. Let marinate in the refrigerator for 30 minutes.

Preheat oven to 350 degrees.

Place chicken in an aluminum pan and bake for about 30 minutes or until chicken is no longer pink inside.

Serve hot.

Nutrition Facts
Number of Servings: 4
Amount Per Serving
Calories: 193
Total Fat: 10 g
Saturated Fat: 2 g
Cholesterol: 63 mg
Sodium: 200 mg
Total Carbohydrate: 3 g
Dietary Fiber: 0 g
Protein: 23 g

Chipotle Beef

Chipotle Beef
Ingredients

2 pounds beef, chuck pot roast
salt, Kosher, to taste
freshly ground pepper, to taste
15 ounce(s) broth, beef, low sodium
7 ounce(s) pepper(s), chipotle chiles, in adobo sauce
Preparation

Dust the meat with salt and pepper. Coat a medium skillet with nonstick cooking spray. Heat the pan over medium-high heat, then brown the meat on both sides.
Add the broth and the entire contents of the can of chipotle peppers, sauce included.

Cook over low heat for 1 to 2 hours, then slice and serve.

Nutrition Facts
Number of Servings: 4
Amount Per Serving
Calories: 250
Total Fat: 12 g
Saturated Fat: 4 g
Cholesterol: 100 mg
Sodium: 475 mg
Total Carbohydrate: 2 g
Dietary Fiber: 2 g
Protein: 52 g

Chicken With Oranges and Almonds

Chicken With Oranges and Almonds
Ingredients

4 chicken, broiler-fryer, breasts, without skin
1 teaspoon salt
1/4 teaspoon pepper, black
1/8 teaspoon cinnamon, ground
1/8 teaspoon cloves, ground
2 tablespoon oil, salad
1 teaspoon garlic, minced
1 cup(s) onion(s), chopped
1 cup(s) orange juice
1/4 cup(s) nuts, almonds, slivers
1/4 cup(s) raisins
2 orange(s), pared and thinly sliced
Preparation

Sprinkle chicken with salt, pepper, cinnamon and cloves. Heat oil in large skillet; place chicken in oil skin down and brown a golden color. Turn over in pan. Put garlic, onion, orange juice and 1 cup of water over chicken; cover and cook at a simmer for 35 minutes.

Spread out almonds in shallow pan and place in 350°F oven for 5-10 minutes or until fragrant but just barely toasted. Add almonds, raisins and sliced oranges to chicken. Cover and cook 5 minutes.

Nutrition Facts
Number of Servings: 4
Amount Per Serving
Calories: 351
Total Fat: 14 g
Saturated Fat: 2 g
Cholesterol: 73 mg
Sodium: 651 mg
Total Carbohydrate: 28 g
Dietary Fiber: 4 g
Protein: 30 g