RECIPES: February 24, 2012

In the following two posts you will find this week's recipes and this week's shopping lists. Enjoy! RECIPES: February 24, 2012
**See the following post for the shopping list for this week’s recipes**

Chicken Caprese

Serves 4

Ingredients

2 Tbs Mrs. Dash Tomato Basil Garlic Blend

4 Boneless, Skinless Chicken Breasts

8 Cherry Tomatoes, Cut in quarters

4 low fat tiny mozzarella balls cut in quarters

1 Tbs olive oil

2 tsp red wine vinegar

Cooking spray

Directions

1. Preheat oven to 350. Spray 9x9 baking dish with cooking spray.

2. Toss tomatoes with 1 tbs of spice blend.

3. Lightly flatten each breast to ¼ inch thickness. Place tomatoes and four quarters of mozzarella ball on each chicken breast. Roll up and secure with a toothpick.

4. Place breast on baking tray. Drizzle with the olive oil, vinegar and remaining 1 Tbs spice blend.

5. Bake for 30 minutes. Remove from oven, cover lightly with foil and let rest for 10 minutes.

Recipe from Mrs. Dash Ad

Pizza Pancakes

Yield 14 pancakes

Ingredients

2 Cups Bisquick

2 tsp Italian seasoning

2 eggs

1 cup milk

½ cup shredded mozzarella cheese

½ cup chopped pepperoni

½ cup chopped plum tomatoes

¼ cup chopped green pepper

1 can (8oz) pizza sauce, warmed

Directions

1. In a large bowl, combine bisquick and Italian seasoning. Combine eggs and milk; stir into dry ingredients just until moistened. Fold in the cheese, pepperoni, tomatoes and green pepper.

2. Pour batter by ¼ cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with pizza sauce.

Recipe from Taste of Home

Turkey Struedel

Serves 4

Ingredients

(I omit the pine nuts for allergy reasons)

7 tablespoons butter

2 onions, finely chopped

1 teaspoon ground cardamom

1 teaspoon ground cinnamon

1 1/4 pounds ground dark-meat turkey

1/4 cup plus 1 tablespoon pine nuts, toasted and finely chopped

8 ounces baby spinach

Salt and pepper

1 egg, beaten

9 sheets phyllo dough, thawed

Directions

1. Preheat the oven to 375 degrees . In a large skillet, melt 3 tablespoons butter over medium-high heat. Add the onions, cardamom and cinnamon and cook, stirring, until the onions are softened, about 5 minutes. Add the turkey and cook, breaking up the meat, until no longer pink, about 5 minutes. Transfer to a bowl and stir in the pine nuts.

2. Return the skillet to high heat. Add the spinach and cook until wilted, about 2 minutes. Drain, squeezing out the excess liquid. Chop the spinach and add to the turkey mixture; season with salt and pepper. Stir in the egg.

3. In a microwave, melt the remaining 4 tablespoons butter. On a parchment-lined baking sheet, lay out a sheet of phyllo and brush with some melted butter. Place another sheet on top and brush with more butter. Repeat with the remaining phyllo and butter.

Mound the turkey mixture lengthwise into the center of the phyllo. Fold the short ends over the filling and brush with butter. Fold a long end over the filling, then roll up to enclose. Bake until golden, about 25 minutes. Let cool for 10 minutes. Halve the roll crosswise, then cut each half

Recipe from Rachael Ray Magazine

Broccoli and Rice Casserole

Serves: 4

Ingredients

2 cups 1% low-fat milk

1 cup water

1 (3 1/2-ounce) bag boil-in-bag long-grain rice

3 cups small broccoli florets

Cooking spray

1/3 cup chopped onion

1/3 cup chopped celery

1/3 cup chopped green bell pepper

1/4 cup (2 ounces) 1/3-less-fat cream cheese

2 ounces light processed cheese, cubed

2 cups shredded skinless, boneless rotisserie chicken breast

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 cup (1 ounce) grated Parmesan cheese

Directions

1. Preheat oven to 375°.
2. Combine milk and water in a medium saucepan; bring to a boil. Add rice; cook 10 minutes. Remove rice; keep warm. Return milk mixture to a simmer. Add broccoli; cook 5 minutes. Drain; discard milk mixture.
3. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, celery, and bell pepper; sauté 5 minutes. Add cream cheese and processed cheese, stirring until cheese melts. Remove from heat; stir in rice, broccoli, chicken, salt, and black pepper. Spoon 1 cup rice mixture into each of 4 (10-ounce) ramekins coated with cooking spray. Sprinkle each serving with 1 tablespoon Parmesan. Bake at 375° for 10 minutes or until cheese melts.

Recipe from Cooking Light

Potato, Ham and Spinach Frittata

Serves 4

Ingredients

3 tablespoons olive oil

2 small russet potatoes (about 3/4 pound), peeled and thinly sliced

1 small onion, thinly sliced

9 large eggs

kosher salt and black pepper

1 10-ounce package frozen chopped spinach, thawed and squeezed of excess liquid

4 ounces white Cheddar, grated (1 cup)

4 ounces thinly sliced deli ham, cut into 2-inch pieces

1 tablespoon red wine vinegar

1 teaspoon Dijon mustard

1 head red leaf lettuce, torn into bite-size pieces (6 cups)

Directions

1. Heat oven to 400° F. Heat 2 tablespoons of the oil in a large ovenproof nonstick skillet over medium heat. Add the potatoes and onion and cook, tossing occasionally, until the potatoes are tender, 12 to 15 minutes.
2. Meanwhile, in a large bowl, whisk together the eggs, ½ teaspoon salt, and ¼ teaspoon pepper. Mix in the spinach, Cheddar, and ham.
3. Add the egg mixture to the skillet, stir once, and transfer the skillet to oven. Cook until the eggs are set, 12 to 14 minutes.
4. Meanwhile, in a large bowl, whisk together the vinegar, mustard, the remaining tablespoon of oil, and ¼ teaspoon each salt and pepper. Add the lettuce and toss to coat. Serve with the frittata.
Tip: To turn out nice, even potato slices quickly, use a food processor fitted with the slicer blade.

Recipe from Real Simple

Buttermilk Ranch Chicken

4 servings

Ingredients

1 cup buttermilk

1/2 cup mayonnaise

1/2 teaspoon dried mustard

1 tablespoon chopped fresh chives

1/2 teaspoon dried dill

Salt and pepper

4 thin-cut chicken breast cutlets

2 tablespoons oil

Directions

Combine all ingredients up to oil; marinate 45 minutes (or overnight). In large nonstick skillet, heat oil over medium heat; brown cutlets on both sides until cooked through, about 7 minutes.

Recipe from Rachael Ray Magazine