From Taste of Home.
4 boneless skinless chicken breast halves (1 pound)
1/4 C. all-purpose flour
3 Tbsp. butter, divided
1 C. sliced fresh mushrooms
1/2 C. chicken broth
1/4 tsp. salt
1/8 tsp. pepper
1/3 C. shredded part-skim mozzarella cheese
1/3 C. grated Parmesan cheese
1/4 C. sliced green onions
Flatten each chicken breast half to 1/4-inch thickness. Place flour in a resealable plastic bag; add chicken, a few pieces at a time. Seal and shake to coat.
In a large skillet, brown chicken in 2 tablespoons butter on both sides. Transfer to a greased 11x7-inch baking dish. In the same skillet, saute mushrooms in the remaining butter until tender. Add the broth, salt, and pepper. Bring to a boil; cook for 5 minutes or until liquid is reduced to 1/2 cup. Spoon over chicken.
Bake, uncovered, at 375 degrees for 15 minutes or until chicken is no longer pink. Sprinkle with cheeses and green onions. Bake 5 minutes longer or until cheese is melted.
Warm Orzo Salad
From the Food Nanny.
Dressing:
3 Tbsp. olive oil
3 Tbsp. fresh lemon juice
3/4 tsp. salt
Fresh ground pepper
Salad:
3/4 C. Orzo pasta, cooked
3 Tbsp. red onion, chopped
3 Tbsp. fresh dill, chopped
3 Tbsp. fresh parsley, chopped
6 grape tomatoes cut in half lengthwise
1/4 C. Feta cheese, crumbled
1/2 C. pine nuts or toasted almonds
1-1/2 C. baby arugula
In a small bowl whisk together olive oil, lemon juice, salt, and pepper. Set aside.
Cook the pasta according to package directions. Drain. Keep warm. Set aside.
In a medium-sized bowl, add cooked pasta, onion, dill, parsley, tomatoes, cheese, and nuts. Mix in the arugula. Toss with the dressing and serve immediately.
Notes: I LOVE this salad! The combination of the fresh lemon juice and fresh dill is so refreshing. I understand that this salad is also good cold. I usually just cook the whole box of pasta. Here are the measurements I use so there are lots of the "good stuff" with the pasta:
Double the measurements for the dressing ingredients.
1 box Orzo pasta, cooked
1/2 red onion, chopped
1 package fresh dill, chopped
Omit parsley
2 packages grape tomatoes cut in half lengthwise
12 oz. Feta cheese, crumbled
1/2 C. (2 oz.) pine nuts (could probably add more, if desired)
3 oz. baby spinach (I prefer spinach to arugula; stir into cooked pasta before adding the other ingredients as the warmth of the pasta will soften the spinach)
Follow same directions, but mix salad in a very large bowl.
Variation: Add chopped cooked chicken breast or cooked shrimp to turn this into a main dish.
Dressing:
3 Tbsp. olive oil
3 Tbsp. fresh lemon juice
3/4 tsp. salt
Fresh ground pepper
Salad:
3/4 C. Orzo pasta, cooked
3 Tbsp. red onion, chopped
3 Tbsp. fresh dill, chopped
3 Tbsp. fresh parsley, chopped
6 grape tomatoes cut in half lengthwise
1/4 C. Feta cheese, crumbled
1/2 C. pine nuts or toasted almonds
1-1/2 C. baby arugula
In a small bowl whisk together olive oil, lemon juice, salt, and pepper. Set aside.
Cook the pasta according to package directions. Drain. Keep warm. Set aside.
In a medium-sized bowl, add cooked pasta, onion, dill, parsley, tomatoes, cheese, and nuts. Mix in the arugula. Toss with the dressing and serve immediately.
Notes: I LOVE this salad! The combination of the fresh lemon juice and fresh dill is so refreshing. I understand that this salad is also good cold. I usually just cook the whole box of pasta. Here are the measurements I use so there are lots of the "good stuff" with the pasta:
Double the measurements for the dressing ingredients.
1 box Orzo pasta, cooked
1/2 red onion, chopped
1 package fresh dill, chopped
Omit parsley
2 packages grape tomatoes cut in half lengthwise
12 oz. Feta cheese, crumbled
1/2 C. (2 oz.) pine nuts (could probably add more, if desired)
3 oz. baby spinach (I prefer spinach to arugula; stir into cooked pasta before adding the other ingredients as the warmth of the pasta will soften the spinach)
Follow same directions, but mix salad in a very large bowl.
Variation: Add chopped cooked chicken breast or cooked shrimp to turn this into a main dish.
Potato Stuffing Casserole
From Taste of Home.
1/4 C. chopped celery
1 onion, chopped
4 Tbsp. butter, divided
3 slices bread, cubed
4 to 5 large potatoes, peeled, cooked, and mashed
1/4 C. chopped fresh parsley
1/2 tsp. salt
1/4 tsp. pepper
1 C. hot whole milk
1 large egg, beaten
In a medium skillet, saute celery and onion in 2 tablespoons of butter until tender. Add bread cubes and stir until lightly browned. Stir in potatoes, parsley, salt, pepper, milk, and egg; mix well.
Spoon into a greased 1-1/2-quart baking dish. Dot with remaining butter. Bake at 350 degrees, uncovered, for 30-40 minutes or until lightly browned.
1/4 C. chopped celery
1 onion, chopped
4 Tbsp. butter, divided
3 slices bread, cubed
4 to 5 large potatoes, peeled, cooked, and mashed
1/4 C. chopped fresh parsley
1/2 tsp. salt
1/4 tsp. pepper
1 C. hot whole milk
1 large egg, beaten
In a medium skillet, saute celery and onion in 2 tablespoons of butter until tender. Add bread cubes and stir until lightly browned. Stir in potatoes, parsley, salt, pepper, milk, and egg; mix well.
Spoon into a greased 1-1/2-quart baking dish. Dot with remaining butter. Bake at 350 degrees, uncovered, for 30-40 minutes or until lightly browned.