I know this mat not look very good on the plate...next time I will make sure the presentation is better. I just had to make sure it was going to taste great before I spent any more time on it. It tastes wonderful!
Ginger Citrus Rubbed Chicken
with Avocado Salsa
1 Tbsp course Salt
2 Tbsp Lemon Pepper
2 Tbsp Ginger Citrus Seasoning
4 Boneless, skinless chicken breast halves
2 Tbsp Lemon infused Olive Oil
1/2 Medium Red Onion, finely diced
2 Tbsp Lime Juice
1 Large Avocado, pitted and cut into chunks
1. In a small bowl mix salt, pepper and ginger seasoning together and rub all over chicken.
2. Heat Olive Oil in skillet over medium heat, add chicken and cook for 8-10 minutes per side.
3. In a bowl combine onion and lime juice, set aside. Just before serving, fold in avocados and serve on top of chicken.
Green Beans with Slivered Almonds and Feta2 pounds green beans, Stem ends trimmed
2 Tbsp Lemon infused Oilve Oil
1 Tbsp Balsamic Vinegar
1 Tsp course Salt
2 Ounces Crumbled Feta Cheese
1/2 Cup Slivered Almonds
1. Steam green beans until crisp-tender, 4 to 8 minutes. Transfer to a bowl and toss with oil and Vinegar; season with salt, sprinkle with feta and nuts.
Stuffed Shells with Chicken
One Box of Jumbo Pasta shells
16 oz reduced fat Mozzarella Cheese ( you will only use half) Shredded
8 oz Garlic Jack Cheese (shredded)
6 oz Parmesan Cheese (shredded)
1/3 cup of sour cream
2 Tbls Garlic Salt
1/3 cup Italian Bread Crumbs
2 ~ 8oz tubs of Sweet Basil Tomato Sauce with Herbs
2 Boneless chicken breasts (cooked and cut into bite size pieces)
Mix together Mozzarella, Garlic Jack, bread crumbs, Sour cream, and garlic salt
Cook Chicken and cut into bite size pieces, cook Pasta according to box.
Cover the bottom of a baking dish with one of the Sweet Basil Tomatoe Sauce tubs.
Stuff the shells with Cheese mixture add a few pieces of chicken and fill the baking dish.
Cover shells with the Parmesan Cheese and the last tub of the Sweet Basil Tomatoe Sauce to finish.
Cook at 350 for 30 minutes!
Enjoy!
Ravioli Soup
In a crock pot add
1lb of ground beef
1 ½ cup chopped red onion
¼ cup chopped parsley
½ teaspoon salt
½ teaspoon pepper
1 small can tomato paste
3 large tomatoes chopped
1 16oz can tomato sauce
2 garlic cloves chopped
1 tbsp. Garlic salt
2 bay leaves
½ tsp oregano
Cook on high until beef is cooked through about 2 hours
Boil Cheese Ravioli per package instructions drain and add to crock pot
Serve in soup bowls and top with Parmesan Cheese.
Lemon Pudding
Ingredients
- 3/4 cup sugar
- 1/4 cup cornstarch
- 2 1/2 cups milk
- 3 large egg yolks, lightly beaten
- 2 tablespoons finely grated lemon zest
- Pinch salt
- 1/2 cup fresh lemon juice
- 2 tablespoons unsalted butter, at room temperature
Directions
Whisk the sugar and the cornstarch together in a medium saucepan. Add the milk and whisk until smooth. Add the egg yolks, zest, and salt and cook, stirring frequently at first and constantly towards the end, over medium heat until thickened enough to thickly coat the back of a spoon.
Remove the pan from the heat and stir in the lemon juice and butter. Pour through a strainer into a large serving bowl or 4 individual serving dishes.
Let cool to room temperature. Chill, loosely covered, for at least 2 hours and up to 3 days, or until set and thoroughly chilled. Serve chilled.
Remove the pan from the heat and stir in the lemon juice and butter. Pour through a strainer into a large serving bowl or 4 individual serving dishes.
Let cool to room temperature. Chill, loosely covered, for at least 2 hours and up to 3 days, or until set and thoroughly chilled. Serve chilled.
