Canyon Ranch Stuffed Chicken/ YOU CAN USE YOUR OWN SPAGETTI SAUCE

Chicken stuffed with caramelized garlic
Canyon Ranch chef Scott Uehlein
4 servings

INGREDIENTS


For caramelized garlic

• 1 cup garlic cloves
• 1/2 teaspoon extra-virgin olive oil
• 1/8 teaspoon sea salt
• 1/8 teaspoon freshly ground black pepper
• 1 teaspoon honey
• 1/2 teaspoon white balsamic vinegar
Chicken

• 4 4-ounce boneless, skinless, chicken breast halves
• 2 tablespoons grated Parmesan cheese
• 1/2 cup whole-wheat breadcrumbs
• 1/8 teaspoon freshly ground black pepper
• 1/4 teaspoon sea salt
• 1/4 cup all-purpose flour
• 1 whole egg, beaten
• 2 cups Chunky Tomato Sauce (see recipe)
• 2 cups cooked angel hair pasta

Recipe continues below ?
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DIRECTIONS
Preheat oven to 250.

Toss garlic cloves with olive oil, salt and pepper in a small bowl. Spread evenly on a baking pan lightly sprayed with canola oil. Cover with aluminum foil and roast for 1 1/2 to 2 hours, stirring occasionally. Remove pan from oven, uncover and allow to and cool completely.

Combine caramelized garlic with honey and vinegar and puree in a blender until smooth.

Increase oven temperature to 400.

Pound chicken breasts with a meat mallet until ¼-inch thick. Place 1 tablespoon garlic mixture on each chicken breast and roll burrito style.

In a small bowl, combine Parmesan, breadcrumbs, pepper and salt. Dredge each chicken breast in flour, then egg, followed by breadcrumb mixture.

Spray each roll with canola oil. Bake for 10-15 minutes or until chicken reaches internal temperature of 165°.

Serve each chicken breast with 1/2 cup pasta on a plate and 1/2 cup tomato sauce.

MANAGE YOUR RECIPES






Chunky tomato sauce
Canyon Ranch chef Scott Uehlein

INGREDIENTS


• 2 teaspoons minced garlic
• 1/2 cup chopped yellow onion
• 1 teaspoon extra-virgin olive oil
• 1 28-ounce can whole peeled tomatoes
• 1 cup water
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Pinch dried, crushed thyme
• 1/8 teaspoon sea salt
• 1/8 teaspoon freshly ground black pepper

DIRECTIONS
In a medium saucepan over medium heat, sauté garlic and onions in olive oil until onions are translucent.

Place tomatoes in a medium sized bowl and lightly crush the whole tomatoes with your hands.
Add crushed tomatoes, water, herbs, salt and pepper to the sautéed garlic and onions. Bring to a boil and reduce heat to a simmer. Simmer on a low heat for 30-40 minutes until thickened

Chicken Broccoli Divan

mom's meal idea

1 lb. fresh broccoli, cut into spears OR pkg. (about 10 oz.) frozen broccoli spears, cooked and drained
1 1/2 cup cubed cooked chicken or turkey*
1 can (10 3/4 oz.) Campbell's® Condensed Broccoli Cheese Soup (Regular or 98% Fat Free)
1/3 cup milk
1/2 cup shredded Cheddar cheese
2 tbsp. dry bread crumbs
1 tbsp. butter or margarine, melted

Directions:
Arrange broccoli and chicken in 9" pie plate or 2-qt. shallow baking dish.
Mix soup and milk and pour over all.
Sprinkle with cheese. Mix bread crumbs with butter and sprinkle on top.
Bake at 400°F. for 25 min. or until hot.
Broil about 1 min. to lightly brown topping.

*For 1 1/2 cups cubed cooked chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 3/4 lb. skinless, boneless chicken breasts (cubed) 5 min. or until chicken is no longer pink.

I would serve with salad and bread.

Thai Lettuce Cups

THERE ARE TWO LETTUCE WRAPS FOR WED DINNER SO LOOK BELOW ALSO

Ingredients
1 tablespoon EVOO – Extra Virgin Olive Oil
2 boneless, skinless chicken breasts, cut into strips
1 red bell pepper, cut into to strips
1/4 cup sweet chili sauce
1/4 cup honey
2 iceberg lettuce heads, cut in quarters and leaves gently removed for cups
1/2 cup honey-roasted peanuts, chopped
Juice of 1 lime
1 handful basil, chopped

Preparation

Place a large skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Season the chicken with salt and ground black pepper, and cook in the pan until golden brown on all sides>
Add in the red pepper, and cook until soft, about 3 minutes. Add in the chili sauce and honey, and reduce to coat the chicken..To serve, lay the lettuce leaves out onto a platter then scoop some of the chicken mixture onto each leaf. Sprinkle with the chopped peanuts, lime juice and basil.

Ceasar Lettuce Cups

Ingredients
2 cups bread, cut into cubes
3 tablespoons EVOO - Extra Virgin Olive Oil, divided
Salt and freshly ground black pepper
1 cup grated Parmigiano Reggiano, divided
3 anchovies
1 pound boneless, skinless chicken breasts, cut into strips
2 cloves garlic, finely chopped or grated
1 teaspoon Worcestershire sauce
Juice and zest of 1 lemon
3 romaine lettuce hearts, one finely chopped and separate the leaves on the others

Preparation
Preheat oven to 400ºF.

On a baking sheet, toss the bread cubes with 2 tablespoons EVOO, ground black pepper, 1/2 cup Parmigiano Reggiano. Bake in the oven until golden brown.
Place a large skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add the anchovies and cook about a minute to melt. Season the chicken with salt and ground black pepper, and cook in the pan until golden brown on all sides and cooked through, about 5 minutes. Add the garlic and cook a minute or so then add the Worcestershire and finely chopped romaine. Toss to wilt the lettuce and squeeze in the lemon juice.
Remove pan from heat and add the croutons and the remaining Parmigiano. Toss to combine.
To serve, lay the separated romaine leaves out onto a platter then scoop some of the chicken-crouton mixture onto each leaf.
below is a link to this recipie on the rachel ray show website...you can watch her prepare it and see the final product
http://www.rachaelrayshow.com/food/recipes/caesar-lettuce-cups/

Slow Cooker Pizza Pork Chops

Angela's meal idea


6 pork loin chops, 1 inch thick (about 2 1/4 lb)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
1 medium onion, chopped (1/2 cup) or mushrooms
2 cups tomato pasta sauce
1 cup shredded mozzarella cheese (4 oz)

1. Remove excess fat from pork. Sprinkle pork with salt and pepper. In 12-inch skillet, heat oil over medium-high heat. Add pork; cook about 5 minutes, turning once, until brown.
2. Place pork in 3 1/2- to 4-quart slow cooker. Sprinkle onion/mushroom over pork. Add pasta sauce.
3. Cover; cook on Low heat setting 4 to 6 hours.
4. Top pork with sauce. Sprinkle with cheese.

serve with pasta

Wednesday dinner and dessert

Ok this week you have two options....one is slow cooked pepper steak and the other option is slow cooked pizza pork chops, I have cooked both recently and both were good(I only have pic of the pizza pork,I made that today) also I want to add a dessert to my dinner idea, so I already posted the steak dinner and dessert on here for this weeks meal idea a few weeks ago...it is the pepper steak and the strawberry cream squares, both very yummy...I hope you guys enjoy your meals...let me know what you think and which dish you made

Beef Burgundy

Karens meal idea

1 1/2 lb Beef
1 Cup Burgundy (Cooking Wine)
1 Cup Beef Broth
1/2 Cup Onion
Mushrooms (Fresh or Canned)
1 Cup Carrot Sliced
1/4 t Garlic Powder
1/4 t Margoram
1 t Tyme
1/4 t Pepper
1 t Salt

Cut Beef into bite size chunks, put in bag, coat with flour.
Brown beef in large sauce with small amount of vegtable oil
Add remaining ingredients, cover
Cook on medium heat, stirring occassionally
Cook until Carrots are tender about 30 minutes

Serve over Egg Noodles with Warm Dinner Rolls

Can be cooked in a crock pot for 3 to 4 hours
(after it is all mixed together in crock pot)
(after cooked for 3 hours)

Cool Pistachio Dessert

Puffy Crust
1/2 cup butter or margarine
1 cup water
1 cup Gold Medal® all-purpose flour
4 eggs

Filling and Topping
1 package (8 oz) cream cheese, softened
3 cups milk
2 packages (4-serving size each) pistachio instant pudding and pie filling mix
1 container (8 oz) frozen whipped topping, thawed (3 1/2 cups)
1/4 cup chocolate-flavor syrup
Chopped pistachio nuts, if desired


1. Heat oven to 400ºF. Grease 15x10x1-inch pan. In 2 1/2-quart saucepan, heat butter and water to rolling boil. Stir in flour; reduce heat to low. Stir vigorously about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs all at once; continue beating until smooth. Spread dough in pan.

2. Bake about 30 minutes or until golden brown. Cool completely, about 30 minutes. (Crust will be puffy and uneven.)

3. In large bowl, beat cream cheese and 1/4 cup of the milk with electric mixer on low speed until smooth. Add remaining milk and the pudding mix (dry). Beat about 2 minutes or until smooth and slightly thickened; immediately spread over crust. Spread with whipped topping.

4. Refrigerate uncovered at least 1 hour but no longer than 24 hours. Just before serving, drizzle with chocolate syrup and sprinkle with nuts. For servings, cut into 6 rows by 4 rows. Store in refrigerator.

Strawberries and Cream Dessert Squares

Crust
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1 egg

Filling
1 cup white vanilla baking chips (6 oz)
1 package (8 oz) cream cheese, softened

Topping
4 cups sliced fresh strawberries
1/2 cup sugar
2 tablespoons cornstarch
1/3 cup water
10 to 12 drops red food color, if desired


1. Heat oven to 350°F. Spray bottom only of 15x10x1- or 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press evenly in bottom of pan. Bake 15 to 20 minutes or until light golden brown. Cool completely, about 30 minutes.

2. In small microwavable bowl, microwave baking chips uncovered on High 45 to 60 seconds or until chips are melted and can be stirred smooth. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping.

3. In small bowl, crush 1 cup of the strawberries. In 2-quart saucepan, mix sugar and cornstarch. Stir in crushed strawberries and 1/3 cup water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Stir in food color. Cool 10 minutes. Gently stir in remaining 3 cups strawberries. Spoon topping over filling. Refrigerate 1 hour or until set; serve within 4 hours. Store covered in refrigerator.

I have not tried this yet but I WILL :o) Sounds yummy

layered dessert cup

One yellow cake mix, Cook as directed in cupcakes
banana or vanilla pudding, mix as directed
Strawberries, sliced
Bananas, sliced
coolwhip
Tall dessert glasses

Cut cupcakes in 3 pieces
place one piece in in tall dessert glasses
add a spoonfulor two of pudding
add fruit...one to two pieces of each fruit
repeat...top with coolwhip and fruit, one each.

refridgrate til ready to serve

Slow cooked pepper steak

1 1/2 lb boneless beef round steak
2 medium onions, cut into 1/4-inch slices
1 clove garlic, finely chopped
1/2 teaspoon finely chopped gingerroot or 1/4 teaspoon ground ginger
1 cup Progresso® beef flavored broth (from 32-oz carton)
3 tablespoons soy sauce
2 tablespoons cornstarch
1/4 cup cold water
2 medium green bell peppers, cut into 3/4-inch strips
2 medium tomatoes, cut into eighths
6 cups hot cooked rice

1. Remove fat from beef. Cut beef into 6 serving pieces. Spray 12-inch skillet with cooking spray; heat over medium-high heat. Cook beef in skillet about 8 minutes, turning once, until brown.
2. In 3- to 4-quart slow cooker, layer beef, onions, garlic and gingerroot. In small bowl, mix broth and soy sauce; pour over beef.
3. Cover; cook on Low heat setting 7 to 9 hours or until beef is tender.

4. In small bowl, mix cornstarch and water; gradually stir into beef mixture. Stir in bell peppers. Increase heat setting to High. Cover; cook 10 to 12 minutes or until slightly thickened. Stir in tomatoes. Cover; cook about 3 minutes longer or just until tomatoes are thoroughly heated. Serve over rice.

Ok So when I cooked this I did steps 1-3 and left out the gingerroot because I did not have any and it still turned out really good. I served my steak with homemade steakfries instead of rice.

Chicken and Stuffing

Mom Meal idea

Prep time: 10 Min

Cooking time: 30 Min

Makes 4 Servings

1 Package (6oz.) Stove top Stuffing for Chicken
4 boneless skinless chicken breast halves (about 1-1/4 lbs.)
1 can (10-3/4 oz) condensed cream of mushroom or cream of chicken soup
1/3 cup sour cream or mild
1 cup lukewarm water

Heat and spray a large non-stick skillet with non-stick cooking spay on medium.
Add chicken, brown 2 minutes each side. Meanwhile toss stuffing crumbs, seasoning packet and water. Set aside.

Pour the mixed soup and sour cream over the chicken breast. Then sprinkle the stuffing mixture. Reduce heat to low and cover for 25 minutes or until cooked.


Serve with your choice of vegetables and Mashed or Sweet Potato's (candied yams)

Let me know what you think!!

Roasted Cauliflower Penne with Rosemary Cream

Micheal's Meal Idea

Roasted Cauliflower Penne with Rosemary Cream
>
> 1 large clove garlic, halved
> 1 cup cream
> 3 sprigs rosemary, 1 finely chopped
> 1 pinch ground nutmeg
> Salt and pepper
> 1 pound whole wheat penne pasta
> Roasted Cauliflower (See Below for Instructions)
> 1/2 cup grated pecorino-romano cheese, plus more to
> pass around the table
> 1/2 cup walnuts, toasted and chopped


1. Rub the inside of a small saucepan all over with the
garlic. Add the cream, the 2 whole rosemary sprigs and
nutmeg; season with pepper and cook over medium-low heat
until reduced by half, about 10 minutes. Discard the
rosemary.
2. Bring a large pot of water to a boil, salt it, add the
pasta and cook until al dente. Drain and transfer the pasta
to a serving bowl. Add the rosemary cream, cauliflower and
1/2 cup cheese; toss to coat. Season with salt and pepper

Roasted Cauliflower

1 head cauliflwoer, cut into bite-size florets
2 tablespoons extra-virgin olive oil (EVOO)
Salt and pepper

1. Preheat the oven to 425°. On a baking sheet, toss the EVOO; season with salt and pepper and arrange in an even layer. Roast until tender and browned, 20 to 25 minutes.

RAVIOLI WITH SAUTEED ZUCCHINI

Bonnie's meal idea

1 pound cheese ravioli (fresh or frozen)
2 tablespoons olive oil
3 small zucchini, sliced into thin half moons
1/2 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, thinly sliced (i grate it)
1/2 cup parmesan cheese

Cook the ravioli according to the package directions. Drain them and return to the pot

Meanwhile, heat the oil in a large skilletr over medium heat, add zucchini, 1/2 teaspoon salt 1/4 teaspoon pepper and cook until just tender, 4 or 5 min. add the garlic and cook for 2 minutes.

Add the zucchini mixture and 1/4 cup of the parmesan to the ravioli and toss gently to combine. Serve with the remaining 1/4 cup of parmesan over the top.

Let me know what you think

Honey glazed chicken

Angela's meal idea

2lbs boneless chicken

1/3 c flour
1/2 tsp garlic powder
salt and pepper to taste

5 T butter
1/2 c honey
1/4 c brown sugar
1/4 c soy sauce
1/3 c lemon juice
1 tsp ground ginger
Cayenne pepper to tast depending on how spicy you like it

Serve over rice

Heat oven to 350. In a shallow dish combine the flour, garlic powder, salt and pepper. Dip the meat in flour mixture and coat evenly.
Melt 2 T butter in a shallow baking dish, large enough to accommodate the meat in a single layer. Arrange meat in pan and bake uncovered for 15-20 minutes.

In a small saucepan melt remaining butter and add honey, lemon juice, brown sugar, soy sauce, ginger and cayenne pepper. Boil for several minutes until sauce begins to thicken.

After meat has baked for 15-20 minutes, turn each piece over and pour sauce mixture evenly over it. Bake another 20 to 30 minutes or until cooked through.

Augratin Potatos

Karen's Meal idea

Potatos
schredded cheese
melted butter
1/2 cup half and half (or substitue with milk and 3 tlbs butter)
salt and pepper
bread crumbs

peel and slice potatoes
start with a layer of cheese then add layer of potatos then add a little melted butter to potatoes add salt and pepper and repeat
after 2 layers add the half and half repest layering
after the last layer add the bread crumbs
cover

cook at 425' 45 mins. uncover and cook another 15 mins

when I cook them with my ribs I cook them at 350 with the ribs for one hour and uncover for an additional 15 mins and they have turned out great

Country Style Pork Ribs

Karen's meal idea

This is an easy one

Boneless Pork Ribs
Barbque sauce

Boil the ribs for 30 minutes
drain and pat dry
put in single layer in a baking dish and coat evenly with barbque sauce
cover
bake in oven at 350' for one hour
uncover, turn ribs (I add a little bit more barbque sauce)
cook another 15 to 30 minutes (I find 15 mins is enough)