Category Archives: Recipes

Chicken Rollatini with Spinach alla Parmigiana

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Chicken Rollatini with Spinach alla Parmigiana

Gina’s Weight Watcher Recipes
Servings: 8 • Serving Size: 1 stuffed breast • Old Points: 4 pts • Points+: 5 pts
Calories: 194.7 • Fat: 7 g • Protein: 24.2 g • Carb: 7.2 g • Fiber: 1.5 g

Ingredients:

  • 8 thin chicken cutlets, 3 oz each
  • 1/2 cup whole wheat Italian seasoned breadcrumbs
  • 1/4 cup grated parmesan cheese, divided
  • 6 tablespoons egg whites or egg beaters
  • 5 oz frozen spinach, squeezed dry of any liquid
  • 6 tbsp part skim ricotta cheese
  • 6 oz part skim mozzarella (I used Polly-O)
  • olive oil non-stick spray
  • 1 cup pomodoro sauce or your favorite marinara sauce
  • salt and pepper to taste

Directions:

Wash and dry cutlets, season with salt and pepper.  Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.

Combine breadcrumbs and 2 tbsp grated cheese in one bowl and 1/4 cup egg beaters or egg whites in another.

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Shred or finely chop 1.5 oz of mozzarella cheese and combine with remaining grated cheese, spinach (make sure you squeeze it dry), 2 tbsp egg beaters, and ricotta cheese.

Lay chicken cutlets down on a working surface and spread 2 tbsp of spinach-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.

Dip chicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spray with olive oil.

Bake 25 minutes. Remove from oven, top with sauce then cheese.

Bake until cheese is melted and bubbling, about 3 more minutes. Serve with additional sauce on the side and grated cheese.

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(http://www.skinnytaste.com/2011/04/chicken-rollatini-with-spinach-alla.html)

Grilled Pork Chops With Basil-Garlic Rub

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Grilled Pork Chops With Basil-Garlic Rub

Makes: 4 servings adjust
Pork chops topped with basil and garlic

Directions:

Ingredients

  • 1 cup Fresh Basil
  • 2 Peeled Garlic Cloves

Step 1

With machine running, drop garlic through feed tube of food processor to mince. Stop, add fresh basil, and process until chopped.

Ingredients

  • 2 tablespoons Fresh Lemon Juice
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 teaspoon Kosher Coarse Salt
  • 12 teaspoon Black Pepper

Step 2

Add lemon juice, oil, salt and pepper; process to make a thin, wet rub.

Ingredients

  • 4 Pork Chops

Step 3

Spread both sides of pork chops with basil mixture. Let stand 15 to 30 minutes.

Step 4

Prepare medium-hot fire in grill. Brush grate clean and oil the grate. Grill chops over direct heat, turning once, to medium-rare-doneness. 5 to 6 minutes per side, or until internal temperatures reaches 145 degrees F, followed by 3-minute rest.
(http://www.kitchenmonki.com/recipe/Grilled_Pork_Chops_With_Basil_Garlic_Rub)

Savory Vegan Portobello Wellington with Shiitake Duxelle & Wine Reduction

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Savory Vegan Portobello Wellington with Shiitake Duxelle & Wine Reduction

INGREDIENTS FOR PORTOBELLO MUSHROOM, CARROTS AND POTATOES:
4 portobello mushrooms
1 sheet vegan puff pastry (your local health food store should carry this)
3 1/2 ounces of shiitake mushrooms
1 cup white button mushrooms
2 cups baby spinach
3 small shallots, peeled and roughly chopped
3 cloves garlic, peeled and roughly chopped
2 sprigs fresh tarragon, stemmed
7-8 gold Yukon potatoes, cut into 1/2 inch pieces
1 sprig rosemary, finely chopped
8 ounces baby carrots
1/2 cup red wine
1 3/4 cup organic vegetable stock
3 tsp. of Earth Balance Vegan Buttery Sticks
2 tbsp. of date syrup
1/4 tsp. of pure vanilla extract
2 pinch of freshly ground black pepper
1 tsp. of olive oil
LET’S GET COOKING!
Preheat oven to 400 degrees F.
For the Red Wine Sauce: Combine 1/2 cup red wine and 1 cup vegetable stock in small saucepan. Simmer uncovered for 20 minutes. Stir in 1 tbsp date syrup and set aside. Reheat on low right before serving and drizzle over portabello wellington.
To make the Duxelles: In a food processor, put the spinach, shiitake, button mushrooms, shallots, garlic, and tarragon and pulse until finely chopped.  Set aside.
Take 2 teaspoons of Earth Balance Butter to a large sauté pan and set over medium heat. Add the mushroom mixture, 1/4 cup vegetable stock and sauté for 10 minutes until most of the liquid has evaporated. Season with a pinch of black pepper and set aside to cool.
For the Portabello Mushrooms: Gently scrap gills from Portobello mushrooms with a spoon. Place mushrooms on baking tray lined with parchment paper or non-stick baking mat. Bake in preheated oven for 10 minutes, set aside. Cut pastry sheet into 4 equal parts.  Using a spoon, cover each mushroom with a layer of duxelles (make sure to fill the back cavity of the mushroom with the duxelles).  Place a mushroom in center of each pastry sheet, cavity side up.  Fold the pastry around the mushrooms and enclose entirely, press down lightly with fingers to make sure it is sealed completely.  Place mushrooms, with folded side down, on baking tray lined with parchment paper or non-stick baking mat. Drizzle olive oil over the top.

Bake mushrooms in oven until pastry is golden brown for 20-25 minutes.

For the Red Wine Reduction:  Combine 1/2 cup red wine and 1 cup vegetable stock in small saucepan. Simmer uncovered for 20 minutes. Stir in 1 tbsp date syrup and set aside. Reheat on low right before serving and drizzle over portabello wellington.

SIDE DISH SUGGESTIONS:
Maple Syrup Glazed Baby Carrots with Maple Syrup:
Combine 1 tbsp date syrup, vanilla and 1/3 cup vegetable stock in small bowl, stir to combine. Melt 1 tsp. Earth Balance butter to a large sauté pan over medium heat. Add carrots and sauce; simmer on medium heat until carrots are cooked through about 20 minutes. Deglaze the pan with more vegetable stock if needed.
Roasted Yukon Gold Potato’s with Rosemary
Dice up 7-8 peeled potatoes and place in a bowl.  Finely chop 1-2 sprigs of fresh rosemary and add to the potatoes. Pour in 1/4 cup olive oil, and salt and pepper to taste.  Bake at 400 degrees for approximately 40 minutes until tender and browned.
SERVE WITH A GREEN SALAD, AND SOME WHITE WINE, AND YOU HAVE A LOVELY SAVORY MEAL THAT’S PERFECT FOR HOLIDAY ENTERTAINING!

(http://tasteandseesb.wordpress.com/2012/09/25/savory-vegan-portobello-wellington-with-shiitake-duxelle/)

White Cheese & Chicken Lasagna

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White Cheese & Chicken Lasagna

Ingredients

  • 9 whole Lasagna Noodles (not Oven-ready)
  • ½ cups Butter
  • 1 whole Onion, Chopped
  • 1 clove Garlic, Minced
  • ½ cups All-purpose Flour
  • 1 teaspoon Salt
  • 2 cups Chicken Broth
  • 1-½ cup Milk
  • 4 cups Shredded Mozzarella Cheese, Divided
  • 1 cup Grated Parmesan Cheese, Divided, Plus Additional 1/4 Cup For Topping (optional)
  • 1 teaspoon Each, Dried Basil And Oregano
  • ½ teaspoons Ground Pepper
  • 2 cups Ricotta Cheese
  • 2 cups Cooked, Cubed Chicken
  • 1 package (10 Oz. Size) Frozen Chopped Spinach, Thawed And Drained
  • 1 Tablespoon Chopped Fresh Parsley

 

Preparation Instructions

Preheat oven to 350ºF. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8-10 minutes. Drain and rinse with cold water.

Meanwhile, melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in flour and salt; simmer until bubbly.

Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups of mozzarella cheese and 1/2 cup Parmesan. Season with basil, oregano and ground black pepper. Remove from heat and set aside.

Spread 1/3 of the sauce mixture on the bottom of the 9×13 inch baking dish. Layer with 1/3 of the noodles, and all of the ricotta and the chicken. Arrange 1/3 of the noodles over the chicken and layer with 1/4 of the sauce mixture, the spinach, and the remaining 2 cups of mozzarella cheese and 1/2 cup Parmesan cheese.

Arrange remaining noodles over cheese and spread remaining sauce evenly over noodles. Sprinkle with parsley and additional 1/4 cup Parmesan cheese (optional).

Bake for 35 to 40 minutes in the preheated oven. Let stand 5 minutes before cutting and serving.

Enjoy!

(http://tastykitchen.com/blog/2013/01/white-cheese-and-chicken-lasagna/)

Salmon Burgers

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Salmon Burgers

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Yield: 4 servings

Ingredients

1 can (14.75 oz) pink salmon, drained and flaked (skin & bones removed, if any)
½ cup seasoned bread crumbs
1 egg, slightly beaten
1 small onion, chopped
2 cloves garlic, chopped
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 teaspoon dried dill weed
2 tablespoons fresh parsley, chopped
1/8 teaspoon ground black pepper
1/2 cup panko crumbs
vegetable oil, for pan-frying
4 hamburger buns or 8 small flatbreads
lettuce, tomato and onion for serving
dill tartar sauce
1/2 cup regular or low-fat mayonnaise
2 tablespoons sweet pickle relish
1 tablespoon fresh dill, chopped or 1 teaspoon dried dill weed
sea or Kosher salt and fresh black pepper

Instructions

    1. In a large mixing bowl combine salmon, bread crumbs, egg, onion, garlic, mayonnaise, mustard, lemon juice, dill, parsley and black pepper. Refrigerate mixture 30 minutes, then form into 4 patties. Add the panko to a shallow dish and coat the patties with them, pressing them on with your hands.
    2. Heat a large skillet over medium heat, add enough oil to generously coat bottom of pan. Fry until golden brown on bottom, turn over and continue to cook until browned on both sides.
    3. Serve on toasted hamburger buns or flatbreads topped with lettuce, tomato, onion and tartar sauce as desired.
Tartar Sauce
  1. Combine first three ingredients in a small bowl, season to taste with salt and pepper.

(www.cinnamonspiceandeverythingnice.com/salmon-burgers/#ixzz2YUwxSZPp)

Skillet Steaks with Gorgonzola Herbed Butter Recipe

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Skillet Steaks with Gorgonzola Herbed Butter Recipe

Ingredients

 

For the steaks:

4 rib eye steaks, or your preferred cut
salt and fresh ground pepper
olive oil

For the herbed butter:

4 tablespoons butter, softened
4 tablespoons Gorgonzola cheese
1 tablespoons fresh parsley, chopped

Instructions

Season both sides of each steak with salt and fresh ground pepper. Wrap each steak tightly in plastic wrap and place in the refrigerator for a few hours up to overnight. Remove from the refrigerator about 30 minutes prior to cooking in order for the steaks to reach room temperature before cooking.

Heat large, heavy cast iron skillet over medium heat. You can also use a side burner on a grill or an open flame with a grate if camping. To test if properly heated, sprinkle a drop of water into the bottom of the skillet. If it dances, the skillet is properly heated.

Drizzle olive oil into the bottom of the skillet and make sure it is well-coated.

Place each steak into the skillet and cook over the medium heat for two minutes. Flip and cook the other side of the steak for about two minutes. Test for doneness. Cook longer if needed to reach the level of doneness desired.

Remove from heat and allow to rest for about five minutes in the skillet.

For the herbed butter:

Cream together butter, Gorgonzola cheese, and fresh parsley.
Place one tablespoon of herbed butter onto the top of each steak and allow to melt over the sides as serving.
 
(Source: http://addapinch.com/cooking/2012/06/29/skillet-steaks-with-gorgonzola-herbed-butter-recipe/)

Avocado Pesto Pasta

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Avocado Pesto Pasta

Serves 4 to 6

Put a healthful California twist on a traditional Italian favorite and you’ve got Avocado Pesto Pasta. Adding avocados to pesto creates a rich and creamy texture without using cheese.

Ingredients

  • 1 pound linguine
  • 1 bunch fresh basil, reserve some leaves for garnish
  • ½ cup pine nuts
  • 2 avocados, pitted and peeled
  • 2 tablespoons lemon juice
  • 3 cloves garlic
  • ½ cup olive oil
  • Sea salt
  • Freshly ground black pepper
  • 1 cup halved cherry tomatoes or sliced sun-dried tomatoes (optional)

Procedure

Bring a large pot of heavily salted water to a boil. Add linguine and cook according to package directions. Drain and set aside.

Meanwhile, make the pesto by combining basil, pine nuts, avocados, lemon juice, garlic, and oil in a food processor. Process until smooth. Season generously with salt and pepper.

Toss pasta with pesto. For an extra touch of color and flavor, top pasta with cherry or sun-dried tomatoes. Divide pasta among serving bowls and garnish each serving with a basil leaf.

(http://chefchloe.com/entrees/avocado-pesto-pasta.html)

Basil Pesto Chicken Pasta

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Basil Pesto Chicken Pasta

Ingredients

1 chicken breast
2 cups basil leaves (i’ve upgraded from handfuls to cups!)
1/3 cup freshly shaved parmesan
2 Tbs olive oil
2 large cloves garlic
2/3 cup pinenuts
1/3 cup milk
1 cup chicken stock

 

How to make Basil Pesto Chicken Pasta

 

In a mini food processor, wizz together the basil, parmesan, garlic, oil and pinenuts.

When everything is blended but still a little chunky, add the milk
and blend for a teensy bit more till it becomes a nice thin paste.

 

Cut the chicken into bite sized pieces and fry in a little oil till
sealed but not cooked through. Add the paste to the chicken coat well,
cook for about a minute to cook off the raw garlic. Season with pepper
(not salt as it’s salty enough with the parmesan). Add the chicken
stock and slowly simmer for about 15 minutes.

 

Serve with a pasta of your choice and some garlic bread

Serve with a nice big piece of garlic Turkish bread

(http://kitchenchefs.info/2012/07/20/basil-pesto-chicken-pasta/)

Chicken and Spinach Pasta Bake

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Recipe for Chicken and Spinach Pasta Bake

 

Summary: It’s a very simple pasta bake that could be changed up to suit your tastes and to utilize what you have on hand. Swap out the spinach for some blanched broccoli. Add in some canned artichokes or fresh, chopped mushrooms. Want to make it a little more healthful? Use whole wheat pasta.

 

Ingredients

  • 10 ounces dry pasta (I used a combination of rotini, farfalle and penne. Any similar size would work.)
  • 2 tablespoons butter
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 4 ounces chive and onion cream cheese
  • 1 cup sour cream (or plain Greek yogurt)
  • 1 cup whole milk, heavy cream or fat free half-and-half (I used half-and-half)
  • 1/2 cup shredded or grated Parmesan cheese
  • 2 cups shredded mozzarella cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Pinch crushed red pepper flakes (optional)
  • 1 – 1 1/2 cups chopped fresh spinach
  • 2 cups cooked chicken (cubed or shredded)
  • 1/2 cup fresh tomatoes, cut into large chunks (I used grape tomatoes sliced in half)
  • Fresh basil or parsley, for garnish

 

Directions:Preheat oven to 400 degrees.Coat a medium casserole dish with non-stick spray.  (Mine was a 10″ round, but a 9 x 13 would work fine.)Cook pasta in salted, boiling water to al dente.  Drain and set aside.

While pasta is cooking, heat butter in a medium saute pan set to medium heat.  Add in the onion and garlic.  Cook for 3 – 4 minutes to slightly soften veggies.  Do not brown.

Add in cream cheese and stir to melt.  Reduce heat to low.  Stir in sour cream, milk, Parmesan cheese, 1 cup of the mozzarella cheese, salt, black pepper and red pepper flakes (if using).  Stir until everything is well-combined and melted.  Turn off heat.

Combine the pasta, chicken, spinach and tomatoes in a large bowl.

Add in the sauce and gently stir to coat.

Pour into the prepared baking dish.  (I drizzled in a little more half-and-half over the mixture once it was in the baking dish because it looked a little dry to me.)

Top with the remaining mozzarella.

Bake uncovered for about 20 -25 minutes … or until casserole is bubbly and beginning to brown.  Top with basil or parsley for garnish.
NOTE:  In order for the pasta bake to not dry out, I place the baking dish on a sheet pan and add 1 – 2 cups of very hot water to the sheet pan once in the oven.  This will create steam during the baking process and will help to keep everything moist.

 

Preparation time: 15 minute(s)

 

Cooking time: 20 minute(s)

 

Number of servings (yield): 4

(http://www.joyouslydomestic.com/2013/04/chicken-and-spinach-pasta-bake.html)

Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro

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Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro

A quick shrimp stew cooked in a tomato coconut broth with a hint of lime and cilantro. Simple enough to make for a weekday dinner yet sophisticated enough to serve to company. Serve with a little brown basmati rice to soak up the broth.

I’ve been busy working on my cookbook, so I thought it would be a good idea to highlight this recipe from the archives. This is one of my favorite shrimp dishes, and perfect if you’re observing Lent.


Servings: 4 • Serving Size: 1/4 • Old Points: 6 • Weight Watchers Points+: 7
Calories: 261 • Fat: 10 • Carbs: 10 • Fiber: 1 g • Sugar: 1 g • Protein: 30 g
Sodium: 257.6 mg (without salt)

Ingredients:

  • 1 1/4 lbs jumbo shrimp, peeled and deveined (weight after peeled)
  • 1 tsp extra virgin olive oil
  • 1 red bell pepper, sliced thin
  • 4 scallions, thinly sliced, white and green parts separated
  • 1/2 cup cilantro
  • 4 cloves garlic, minced
  • kosher salt (to taste)
  • 1/2 tsp crushed red pepper flakes (to taste)
  • 14.5 oz can diced tomatoes
  • 14 oz can light coconut milk (50% less fat)*
  • 1/2 lime, squeezed

Directions:

In a medium pot, heat oil on low. Add red peppers and sauté until soft (about 4 minutes). Add scallion whites, 1/4 cup cilantro, red pepper flakes and garlic. Cook 1 minute.

Add tomatoes, coconut milk and salt to taste, cover and simmer on low about 10 minutes to let the flavors blend together and to thicken the sauce.

Add shrimp and cook 5 minutes. Add lime juice.

To serve, divide equally among 4 bowls and top with scallions and cilantro.

Adapted from Fine Cooking

(http://www.skinnytaste.com/2010/02/garlic-shrimp-in-coconut-milk-tomatoes.html)

Copycat Panera Asian Sesame Chicken Salad

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Copycat Panera Asian Sesame Chicken Salad

Serves 4

Dressing from Art + Food + Life

Ingredients:
1 bag pre-washed romaine lettuce
1 bag pre-washed baby spinach
4 medium chicken breasts

For the chicken marinade:
3 Tablespoons soy sauce
2 teaspoons brown sugar (or agave nectar, or honey)
1 teaspoon sesame oil
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder

For the dressing:
1/2 cup rice vinegar
1/4 cup sugar
2 tablespoons canola oil
1-1/2 teaspoons sesame oil, toasted in a dry skillet over medium heat until golden brown
1/2 teaspoon salt
pepper
1/2 teaspoon sesame seeds, toasted

Salad toppings:
Chopped cilantro
11oz can mandarin oranges packed in water or 100% juice (rinse in water if packed in syrup)
1/4 cup sliced almonds
Baked or fried wonton strips
Sesame seeds

Directions:

  1. For the chicken: Whisk together chicken marinade ingredients, and marinate chicken for 15 minutes. Grill, or cook in a non-stick sprayed skillet until done, then let the chicken rest for 5 minutes. Cut into slices.
  2. For the dressing: Bring vinegar to a boil in a small saucepan. Turn off the heat, then add in the sugar and stir until dissolved. Let cool. Combine with the rest of the dressing ingredients in a jar, and shake to combine.
  3. Divide lettuce and spinach between four plates. Top with sliced chicken, salad dressing, and toppings

(http://iowagirleats.com/2012/02/06/panera-copycat-salad-recipe/)

Olive Garden Chicken Marsala

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Olive Garden Chicken Marsala

Chicken Marsala is so easy to make, and you come of cooking like a professional chef with this dish.

 

Ingredients

 

  • 4 boneless, skinless chicken half breasts
  • 1/4 cup cake flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon oregano
  • 4 tablespoons oil
  • 4 tablespoons butter
  • 1/2 teaspoons pepper
  • 1 cup sliced fresh mushrooms
  • 1 medium thinly sliced onion (optional)
  • 1/2 cup Marsala wine

 

Instructions

Combine flour, salt, pepper, and oregano and blend well. Heat the oil and butter in a skillet until bubbling lightly. Dredge the chicken in the flour and shake off the excess. Cook the chicken on medium heat for about 2 minutes on the first side, until lightly brown. As you turn the breasts to the second side to cook, add the mushrooms around the chicken pieces. Cook about 2 more minutes, until lightly browned on the second side. Stir the mushrooms and optional onions. When the second side is lightly browned, add the wine around the pieces, cover the pan and simmer for about 10 minutes.
Recipe Type: Chicken Recipes, Copycat Restaurant Recipes, CopyKat Recipes, Favorite Recipes
Prep time: 10 minutes
Cook time: 30 minutes
Serves: 4

(Author: )

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