Zuchini Lasagna

Created by

JOAN GIAMETTA in SEAFORD

Total Cook Time

60 minutes

Serves

4

Ingredients

2 largeZucchinis,3 egg whites,1/4 cup seasoned bread crumbs, 1 small container of skim ricotta, 1package part skim mozzerella,marinara sauce,parsley and grating cheese1tbs.

Directions

cut zucchini in1/4inch slices lengthwise. Dredge in egg whites and bread crumb .bake in 375 oven for 15 minutes turning once. Mix 2egg whites and grating cheese parsley with ricotta in a bowl -set aside . Slice mozzarella thinly.
Get a baking pan9x12and layer zucchini with ricotta mix and sauce like a lasagna. Cook for an additional 15 minutes -ENJOY,

Rating

zucchini lasagna

Created by

cathy guzzo in amityville

Total Cook Time

1hr

Serves

4-6

Ingredients

2 large zucchini cut in half then sliced long ways (skin on)
1 lb of turkey chop meat
1 sm low fat ricotta cheese
1 bag low fat shredded mozzarella
1 sm can hunts tomato sauce with basil and garlic
1 egg
parsley
grated cheese
square glass pan

Directions

1) brown the turkey chop meat, then throw in the can of sauce and simmer
2) mix the ricotta with egg, parsley , grated cheese
3) layer the bottom of the pan with the fatter pcs of sliced zucchini
4) spread on some of the cheese
5) spread in some of the meat
6) sprinkle some of the mozzerella cheese
7) continue making another 2 layers.. top layer should be meat.
8) cover with foil and bake for about 40 mins at 375

Rating

Salmon and Ravioli

Created by

James Ruby in New York

Total Cook Time

Says in recipie

Serves

Makes: 4 servings

Ingredients

1 9 ounce package refrigerated four cheese ravioli

1 lemon

6 ounces skinless, salmon fillets

Salt and ground black pepper

2 tablespoons olive oil

1 6 ounce package baby spinach

3 cloves garlic, thinly sliced

2 tablespoons butter

Shredded parm cheese

Directions

1) Cook ravioli according to package directions; drain.

2) Meanwhile, halve lemon. Squeeze juice from one half of the lemon; cut remaining half into small wedges. Set lemon juice and lemon wedges aside.

3) In a large skillet heat olive oil over medium heat; add salmon; cook for 6 to 8 minutes until salmon just flakes, turning once. Remove salmon; add spinach to skillet. Cook 1 minute or until spinach just begins to wilt. Remove spinach from skillet. Add lemon juice, garlic and butter to hot skillet. Cook and stir over medium heat until butter melts. Cook and stir 1 minute more

4) Slice salmon and divide among 4 plates. Add ravioli and spinach; pour pan juices atop. Serve with lemon wedges and pass Parmesan. Makes 4 servings.

Rating

Broccoil Rabe with Garlic

Created by

Alice L. Schwartzman in No. Massapequa, NY 11758

Total Cook Time

20 Minutes

Serves

2

Ingredients

1 Head Broccoli Rabe washed. 3 tablespoons olive oil, 4 cloves garlic 1/2 cup water.

Directions

Place ingredients in 3 quart pot. Boil for 20 minutes or until Broccoli Rob is cooked.

Enjoy served as a side dish.

Rating

stuffed chicken breast

Created by

Sharon Fitzgerald in Middle Island

Total Cook Time

45 minutes

Serves

4

Ingredients

4 boneless skinless chicken breast with pocket cut in, 1/3 cup fresh basil-chopped, 1/3 cup fire roasted red peppers-chopped, 1/3 cup parmesan cheese-shredded, 1 cup italian dressing

Directions

mix together the basil, peppers and cheese and put spoonfuls in each chicken breast pocket, marinate in dressing for 1/2 hour in oven proof baking pan. Bake in 350 degree oven for 45 minutes or until lightly browned.

Rating

Salmon with vegetables

Created by

Joan Amato in Kings Park

Total Cook Time

30 min

Serves

2

Ingredients

Two salmon fillet under one pound. Two cans of diced tomatoes, Trader Joe's or DelMonte, 14 oz each. One small onion diced, two to three cloves of garlic minced, extra virgin oilive oil for saute about one tablespoon, dried basil about one to two teaspoons, salt and pepper to taste.

Directions

Saute onion and garlic until soft, about three to five minutes. Add two cans of diced tomatoes, salt, pepper and basil and cook on low heat for about ten minutes. When done, rinse salmon and dryy with paper towels, put in a pan sprayed with Pam, season fillets with a little salt, pepper, and basil and layer the tomatoes on top of the salmon. Bake in a 400 degree oven for 24 minutes. Take out and enjoy.

Rating

vegetarian chili

Created by

lisa in mt sinai

Total Cook Time

about 1 hour

Serves

6

Ingredients

1 tablespoon olive oil
1 green pepper, chopped
1 large onion, chopped
5 garlic cloves, minced
3 14.5 ounce cans stewed tomatoes, undrained
1 15 ounce can kidney beans, drained and rinsed
1 15 ounce can pinto beans, drained and rinsed
1 11 ounce can whole kernel corn, drained
3 cups water
1 cup uncooked brown rice
4 tablespoons chili powder (or to taste)
2 teaspoons ground cumin (or to taste)
shredded cheddar cheese
sour cream

Directions

Heat oil in large pot and saute green pepper, onion and garlic until tender. Add tomatoes, beans, corn, water, rice, chili powder and cumin.Stir well and bring to a boil. Reduce heat, cover and simmer 30 to 40 minutes until rice is tender, stirring occasionally. Top each serving with a sprinkling of cheese and a dollop of sour cream.

Rating

Vegetable Soup

Created by

Donna Drummond in Bayport

Total Cook Time

15 minutes

Serves

6

Ingredients

1 garlic clove/minced
1 carrott diced
2 zucchini diced
1 cup cabbage diced & celery (4 Stalks)
1 onion diced
1 bag frozen mixed vegtables(anyting you like)
3 cans low fat chicken broth
dash salt & pepper basil & oregano

Directions

carmalize onions and garlic & 1 tbs of oil in pot. add both and fresh vegetable cook until tender add frozen vegetables & spices
enjoy!

You may also cook orzo on the side and put that in your soup :)

Rating

Stuffed Peppers with Turkey Sausage

Created by

Sue Draghi in Bellerose

Total Cook Time

40 minutes

Serves

Ingredients

Italian Frying Peppers
Turkey Sausage
Tomato Sauce
Parmasan Cheese

Directions

Clean and blanch peppers in boiling water for 2 minutes.
Drain.
Take 1 sausage link for each pepper and stuffed pepper with the link.
Put peppers in casserole dish and cover with sauce and cheese.
Bake at 350 for approximately 40 minutes.

Enjoy!

Rating

Apple Crisp

Created by

Marlene Barnett in Westbury

Total Cook Time

50-60 minutes

Serves

6-8

Ingredients

6 apples, peeled & thinly sliced
1c. Brown sugar
2 tsp. cinnamon
1c. Oatmeal
1/4 c. Canola oil
1/4c. Chopped walnuts (optional)

Directions

Toss apple slices with 1/2c. Brown sugar. Pour into 8" greased pie plate. Mix all other ingredients together and sprinkle over the top. Bake in a 350* oven for 50-60inutes or until bubbly or when a fork goes smoothly into apples. Enjoy hot or at room temperature. Also great topped with ice cream or whipped cream.

Rating

aglio et olio (pasta with garlic and olives)

Created by

Dona Silver in Bellport

Total Cook Time

25 minutes

Serves

6

Ingredients

1 lb thin spagetti
5 to 6 cloves of garlic chopped fine
pinch of sea salt or kosher salt
2 tablespoon parsley fresh preferred
1/2 cup olive oil
pepper to taste
one small jar of green olives with pimentos. (DRAIN THE OLIVES RESERVING THE OLIVE JUICE)
parmesan cheese optional

VARIATION
to change the dish up a bit add chunk tomatoes, cauliflower or any vegetable you desire.

Directions

MY GRANDMOTHER WHO WAS FROM NAPLES, ITALY CALLED THIS DISH A PEASANT DISH. SHE SAID PEOPLE HAD LITTLE MONEY AND MADE LARGE MEALS USING NO MEAT. PASTA BEING A STAPLE FOOD WAS MADE DAILY AND OLIVES WERE GROWN ON THE LAND.
I JUST CALL IT DELICIOUS.

BRING PASTA TO A BOIL.

SIMMER OLIVE OIL IN A LARGE POT WITH CHOPPED GARLIC. ADD THE JAR OF DRAINED OLIVES TO THE OIL MIX WITH HALF OF THE OLIVE JUICE, COOK FOR AT LEAST 15 MINUTES TO INFUSE THE OIL WITH THE GARLIC, OLIVE FLAVOR.

WHEN PASTA IS DONE POUR THE HOT PASTA IN THE OIL MIX.

ADD SALT, PEPPER, PARSLEY.

STIR PASTA WITH THE PAN JUICES FOR ABOUT TWO MINUTES.

POUR ONTO PLATTER AND TOP WITH PARSLEY AND PARMESAN CHEESE.

ENJOY

Rating

Smoked Turkey Hearty Pea Soup

Created by

TESS BANFIELD in Shirley

Total Cook Time

3 hours

Serves

8

Ingredients

2 LEEKS, GREEN TOP REMOVED, QUARTERED WASHED AND SLICED
5 CLOVES GARLIC, SMASHED
15 BABY CARROTS
1 LG IDAHO POTATO, QUARTERED
2 STALKS CELERY, DICED
2 BAY LEAVES
5 CUPS WATER
1 PKG SPLIT PEAS
1 PKG SMOKED TURKEY WINGS OR SMOKED DRUMSTICKS, ABOUT 1/2 LB
SALT & PEPPER TO TASTE

Directions

In a large stock pot simmer on a low boil the smoked turkey with the leeks, garlic, carrots, potato, celery and bay leaves in the water, for 1 hour. Remove the smoked turkey. Set aside to cool. Bring the stock back to a slow boil. Add the rinsed split peas and cook until tender about 1.5 hours. Stir frequently to prevent sticking. When peas are tender, mash while still in the stock pot with a fork or old-fashioned potato masher.
Once the smoked turkey has cooled, remove skin. Discard skin and cut meat into 1 inch cubes. Add to soup. Cook 15 minutes.
Serve with crusty, warmed slices of bread or cresent dinner rolls.

Rating

Turkey Chili

Created by

Frances Santo in Coram

Total Cook Time

1 1/2 hours

Serves

6 to 8

Ingredients

Ground Turkey, onions, garlic, (salt if preferred) pepper,
chili pepper. Large can tomato sauce.
Kidney beans

Directions

Brown onions and garlic in a sauce pan. Then put in ground turkey and cook until it turns white. Add pepper, and chili pepper and the add tomato sauce.
Cook slowly for about 1 1/2 hours.
Add kidney beans about 15 minutes before it is done.
Serve over rice and have green beans or pasta.
You can also shred sharp chedder cheese and place on
top of chili and serve with Italian bread.

Rating

Rice and Meat Balls W/ Tomato soup

Created by

Jennifer Ruby in New York

Total Cook Time

2-3 Hours cook time / 15 min preptime

Serves

8

Ingredients

Minute Rice 1 1/2 cup
Ground beef ( turkey if optional ) 4 pounds
Tomato soup 2 family size cans
Onion 1 small or med. chopped/diced
Garlic Powder ( optional )
Salt and pepper ( to taste )
Water

Directions

1) Mix every thing thing together but Tomato soup And make med. to large meat balls ( makes 8 balls )

2) Cook on high in crock pot with 2 cans of tomato soup and 1 can of water ( fill tomato soup can )

3) Let sit and cook for about 2 - 3 hours after let sit for about 15 minutes and take oil on top out

4) If wanted add more rice

Rating

KM's Quick and Easy Chicken Fricassee

Created by

Katherine Austin in New York

Total Cook Time

30 minutes

Serves

4-6

Ingredients

1 bunch fresh green onions chopped
2 tbsp olive oil
1 container of chicken broth
2 cups full of cooked chicken hunks
1/2 cup whole milk
2-3 tbsp corn starch
fresh basil
salt and pepper
rice

Directions

Saute the onions in the olive oil. when cooked add the chicken broth, and the basil. You may add a handful of diced mushrooms or other vegetables such as peas if you like. Heat to just about boiling. Then mix the milk and cornstarch in a separate cup and add to the broth mixture. stir until smooth and starting to be thickened. Add the chicken hunks. Season to taste with salt and pepper. Serve ladled over cooked rice

Rating

Lippa.

Created by

Phyllis Spuler in Astoria, new york 11103

Total Cook Time

55 minutes But really worth It

Serves

12

Ingredients

Rice, Milk Eggs Sugar vanilla ice cream

Directions

Bring 3 cups water to a boil and then add 1 cup Rice Carolina

Then in another Pot 1/2 gallon Milk 4 beaten eggs 1 cup sugar 2 Tbls Vanilla. Bring gradually to a boil and add rice (stir constantly) stir for about 45 minutes on medium heat until thick.

Add 1 pkg of vanilla pudding (not Instant_)
and sitr for five more minutes,. Add one 1/2 cupt of vanilla ice cream a good brand. Let cool add cinnamon and just enjoy

Rating

Carrot Cake Cupcakes

Created by

Dina N. in Farmingdale

Total Cook Time

1 hr. 10 min.

Serves

10 cupcakes

Ingredients

3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup canola oil
3/4 cup firmly packed light brown sugar
2 large eggs
1/2 cup natural applesauce
1/2 teaspoon vanilla
1 1/2 cups finely shredded carrots (about 2 medium carrots)
1/4 cup plus 2 tablespoons finely chopped walnuts
4 ounces 1/3 fat cream cheese (recommended: Neufchatel)
3/4 cup confectioners' sugar, sifted
1/2 teaspoon finely grated lemon zest

Directions

Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.

Sift together the first 6 ingredients. In a large bowl, whisk the oil, brown sugar and eggs until well combined. Whisk in the applesauce, vanilla and carrots. Add the dry ingredients and mix until combined. Stir in 1/4 cup of the chopped walnuts.

Divide the batter between the muffin cups. Bake until a toothpick comes out clean, about 20 minutes. Transfer to a wire rack to cool completely.

With an electric mixer, beat together the cream cheese, confectioners' sugar and lemon zest until smooth and creamy. Frost the cooled cupcakes and sprinkle with the remaining 2 tablespoons chopped walnuts. The cupcakes should be stored in the refrigerator.

Rating

Fruity Sangria Salad

Created by

Savannah D. in Coram

Total Cook Time

Serves

Ingredients

2 cups Cubed Honeydew Melon
2 cups Cubed Cantaloupe Melon
2 Nectarines, (peeled, if desired) pitted and sliced
3 Medium Granny Smith Apple, cored and diced
2½ cups Seedless Green Grapes
1 Tbsp Lemon Juice
1 cup Reduced-calorie Whipped Topping
1 tsp Grated Lime Zest
Simple Syrup:
1" Piece Fresh Gingerroot, peeled
1 Regular Lime, quartered
S cup Splenda Non-calorie Sweetener
1¼ cups Water
½ cup White Wine or Sparkling White Wine

Directions

Prepare simple syrup (below) and let cool.

In large bowl combine melon cubes, nectarines, apples, grapes and lemon juice. Pour cooled syrup over fruit and stir lightly to combine. Chill for 1-2 hours. Serve in bowls with a dollop of reduced-calorie whipped topping and lime zest.

Simple syrup:

Combine all ingredients in non-reactive saucepan. Over medium heat, stir until sweetener is dissolved, about 3-4 minutes. Discard ginger and limes. Let cool and set aside.

Rating

Morning Glory Muffins

Created by

Raylene Gurewich in Port Jefferson Station

Total Cook Time

20 minutes cook time

Serves

12

Ingredients

1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 1/4 cups white sugar
1 tablespoon ground cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups grated carrots
1 apple - peeled, cored, and chopped
1 cup raisins
1 egg
2 egg whites
1/2 cup apple butter
1/4 cup vegetable oil
1 tablespoon vanilla extract
2 tablespoons chopped walnuts
2 tablespoons toasted wheat germ

Directions

Directions
1. Preheat oven to 375 degrees F (190 degrees C). Lightly oil 18 muffin cups, or coat with nonstick cooking spray.
2. In a medium bowl, whisk together eggs, egg whites, apple butter, oil and vanilla.
3. In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda and salt. Stir in carrots, apples and raisins. Stir in apple butter mixture until just moistened. Spoon the batter into the prepared muffin cups, filling them about 3/4 full.
4. In a small bowl, combine walnuts and wheat germ; sprinkle over the muffin tops.
5. Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until the tops are golden and spring back when lightly pressed

Rating

Multigrain Chicken Soup

Created by

Kathleen Gavin in Massapequa, NY

Total Cook Time

One hour

Serves

8

Ingredients

¨ö cup raw brown rice
¨÷ cup medium barley
¨÷ cup red lentils
¨÷ cup yellow split peas
2 ribs celery, sliced
4 carrots, sliced
2 garlic cloves, crushed
2 tsp. dried parsley
1 tbsp. dried thyme
1 tsp. powdered ginger
1 tsp. marjoram
¨ö to 1 tsp. salt, depending on taste
¨ö tsp. ground black pepper
1 pound boneless, skinless chicken breasts, cut into bite-size pieces
12 cups water

Directions

Put all ingredients in a large pot. Bring to a boil. Cover the pot and turn the heat down to simmer. Cook for about one hour, until all grains are tender. Check seasonings. Soup will be thick. You can thin, if you like, by adding water or chicken stock.

Rating

Green bean Casoral

Created by

Alicia Ruby in New York

Total Cook Time

Prep- Half an hour / 40 mins in oven

Serves

4-6

Ingredients

2 15oz box of frozen green beans
2 cups of chopped mushrooms
1 cup chopped onion
about a pint of heavy creme
8 oz can of fried onions

Directions

1) Preheat oven to 350'

2) Saute onions and mushrooms , while that reduce heavy creme by 3 quarts

3) Add mushrooms and onions

4) Reduce rest of creme

5) Thaw green beans and add to your dish

6) Bake for 30 minutes , Add can of onions and cook for another 10 minutes

Rating

Crock Pot Pulled Pork

Created by

Renee Klein in Mt. Sinai

Total Cook Time

7 hours on low

Serves

6-8

Ingredients

1 boneless pork roast (3-4 lbs.)
5 cloves garlic, chopped
3 large onions, sliced into 1/2" slices
2 cans whole berry cranberry sauce
2/3 C. Lite (or regular) French salad dressing

Directions

Put all ingredients into slow cooker. Set to low and cook for 6 hours. Shred the pork and cook for andditional hour.
Serve over rice.

Rating

Butternut Squash Soup

Created by

Barbara Bouchard in Oakdale

Total Cook Time

approx. 1 hour

Serves

Ingredients

2 medium butternut squash
2 carrots
2 stalks of celery
1 onion
Chicken stock/broth. Approx. two containers.
Need enough to cover the vegetables.
2 pats butter

Directions

Peel and cut up veggies. Dicing works best for cooking time.

Put butter in the bottom of the pot and melt. You may need a little more. Add veggies and "fry" for a few minutes.

Pour chicken stock in pot unitl all vegetables are covered.

Bring to a boil and simmer until vegetables are done.

Let cool for a little while. Put the vegetables and stock into
a blender and puree. This will take several applications to complete.
If the soup is too thick, you can add more stock to thin it out.

Salt & Pepper to taste

Rating

butternut sage soup

Created by

peggy coyne in wantagh

Total Cook Time

1 hour

Serves

6

Ingredients

2 lbs butternut squash 4 cups chicken broth
1 onion
2 stalks celery
2t kosher salt
2T olive oil
6 sage leaves

Directions

Peel and cube butternut squash mix in bowl with 1 T of olive oil. and 1 t. of salt
Place on baking sheet,and roast in 400 degree oven for 30 minutes turning once, until soft and squash browns. In a stock pot saute one chooped onion with 2 stalks of celery chopped in the remaining 1 T of olive oil and chopped sage leaves.When squash is done place in stockpot with 4 cups of chicken broth and bring to boil.when boiling turn to simmer for 30 minutes.
When done use hand held blender to puree the soup, add remainf teaspoon of salt and season with pepper.

Rating

Swiss Chard and tomatoes

Created by

Salvatore Petrara in Huntington, NY

Total Cook Time

Prep 10 minutes cook 20-25 minutes

Serves

4

Ingredients

1 large bunch of Swiss Chard (any variety)
1 can of (28oz) of whole tomatoes
3 cloves of garlic
1 tablespoon of olive oil
Grated cheese (optional)
Salt and pepper to taste

Directions

Cut one inch long pieces of the swiss chard and wash thoroughly, and then dry.

If you plan on using the ribs cut 1/2 inch pieces so it cooks at the same rate as the leafy part.

Heat oil in large pot and saute garlic until golden.

Through in swiss chard and saute for 5-7 minutes.

The swiss chard will shrink.

Add salt and pepper to taste.

Add whole can of tomatoes and cook under medium heat for 10 minutes, reduce to low heat and cook for 10 minutes more.

Sprinkle on some grated cheese.

Enjoy.

Swiss chard and tomatoes are very healthy.
This dish is low in fat, low in sodium yet high in nutrients and flavor.

Rating

Spicy Cranberry Relish

Created by

Paul Matulonis in Lindenhurst

Total Cook Time

all prep, no cooking

Serves

many

Ingredients

1 bag of cranberries
6 habenero (or scotch bonnet) peppers
1 orange
1 lime
6 garlic cloves
1/4 cup brown sugar

Directions

1. Rinse the cranberries. Discard any that are soft, mushy or spoiled.
2. Rinse the peppers and remove the stems. You may want to use disposable gloves when handling the peppers.
3. Peel the orange and remove as much of the white part of the rind as you can (you want the juice not the peel).
4. Cut the lime into quarters, then remove the fruit pulp from the rind. Save the pulp. Squeeze as much of the juice out of the rind into a bowl with the pulp, discard the rind.
5. In a food processor, combine the peppers, orange, lime, and garlic cloves. Chop this mix fine.
6. Add the cranberries to the food processor with the other ingredients. Chop coarsely.
7. Transfer the blended mix to a bowl and add the brown sugar.
8. You're done! You may need to adjust the amount of heat by using more (or fewer) peppers. This can also be made by mixing just the cranberries, orange and sugar in one batch, and the peppers (use more peppers), lime and garlic in another, then combining the two using just enough hot relish to complement the cranberry mix.

The relish can be used with turkey, ham or fish dishes as well as on sandwiches.

Rating

Cheesy Tilapia

Created by

jennifer albertelli in franklin square, ny

Total Cook Time

35 min.

Serves

4

Ingredients

2 lbs. cleaned and rinsed tilapia filets, patted dry
cooking spray or 1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 can Italian seasoned diced tomatoes
1/2 small red onion or 4 scallions, chopped
4 tablespoons butter
1/2 package shredded cheese
4 tablespoons grated Parmesean or Romano cheese
2 cups steamed white rice

Directions

1. Preheat oven to 440 degrees.
2. Coat a baking dish with either cooking spray or olive oil and place filets across the entire bottom of the dish.
3. Season filets with salt and pepper to taste.
4. Spread can of diced tomatoes across tops of filets and sprinkle with chopped onion or scallions.
5. Cut butter into thin pats and place across the filets.
6. Bake at 440 degrees for 30 minutes, then remove from oven.
7. Spread shredded cheese evenly across the tops of the filets and sprinkle with Parmesean or Romano cheese.
8. Set the oven to broil and return the baking dish to the oven.
9. Broil anywhere from one to five minutes, until the cheese is melted and beginning to brown.
10. Serve the saucy, cheesy tilapia over a bed of steamed white rice and enjoy !!!

Rating

chicken with mushroom cream sauce

Created by

nancy groben in floral park

Total Cook Time

about an hour

Serves

4

Ingredients

olive oil, no sodium salt, pepper, chicken cutlets, 8 ounce package of sliced mushrooms, 1 cup fat free half and half, 1 cup white wine, 1 cup very low sodium chicken broth, 1 shallot diced, 1 medium large red onion diced. brown rice.

*added note*
I submitted a recipe but neglected to say that I purchased most of the ingredients at your store on hillside avenue in new hyde park. I was there saturday morning and it was very nice that the half and half was on sale!

Directions

cook rice separately. drizzle olive oil in frying pan, lightly salt and pepper cutlets, fry them, remove from pan. saute shallot and red onion for a few minutes. add mushrooms and saute for a minute or so. add wine and chicken broth and reduce by half. add half and half, reduce again. add cutlets (I cut them into bite size pieces) and allow to soak up the flavor. serve over brown rice.

Rating

Ahh-Cup-Pellas

Created by

lorijean leigh-manuell in sayville

Total Cook Time

30 min

Serves

10

Ingredients

3 lb. apples, sliced and peeled
1 1/2 cups sugar
4 tbs. flour
1/2 tsp. cinnamon
(10) 6 in. tortilas
8 oz. cream cheese
1/2 cup confectionary sugar

Directions

Mix cream cheese and 10x sugar together, chill for 1 hour. Mix apples,flour and cinnamon to make filling. Using a large, Texas size, muffin tin spray each opening with shortning. Set aside. Place tortillas in the microwave and cook 10 seconds on high, remove from microwave and place into muffin tins to form a crust. fill each 1/2 way up apple filling, with a small scoop place cream cheese ball in center of apple mixture and cover with remaining apple filling. Cook at 350* for 30 to 40 minutes. Let satnd for 10 minutes, using a large serving spoon loosen and scoop out tart. Place on plate and serve with whipped cream or favorate ice cream. Can be served warm or room temp.

Rating

corn bake

Created by

linda pisano in east elmhurst

Total Cook Time

30 minutes

Serves

eight

Ingredients

one stick of butter
1 can creamed corn
1 can of niblet corn
1 cup of sour cream
1 box of corn muffin mix

Directions

melt the butter in ovenproof baking dish
add and mix all other ingredients
pour into ovenproof baking dish
bake at 350 for 20 minutes

Rating

CRANBERRY RELISH

Created by

ELISSA JUNG in SHOREHAM

Total Cook Time

35 MIN.

Serves

6 0R MORE

Ingredients

THE FOLLOWING INGREDIENTS WASHED THROUGHLY.
1/2 BAG CRANBERRIES
1 ORANGE PEELED
1 STALK OF CELERY DESTRINGED
1 APPLE CORED
1 PEELED/CORED PEAR
1/2 CUP COLD WATER
1 CAN OCEANSPRAY JELLIED CRANBERRY SAUCE
1 PACKAGE OF CHERRY JELLO
1/4 CUP SHELLED WALNUTS

Directions

MICROWAVE CHOPPED CRANBERRY SAUCE AND WATER
TILL MUSHY AND HOT. ADD JELLO AND MIX WELL
.
PULSE FINE ORANGE RIND AND ADD.SQUEEZE JUICE INTO JELLO MIXTURE, INCLUDE PIECES OF ORANGE.

ADD CHOP MEDIUM COURSE CELERY,APPLE AND PEAR TO MIXTURE

ADDED FINELY CHOPPED WALNUTS IF DESIRED.

GREASE A FANCY MOULD AND POUR ALL INGREDIENTS INTO MOULD. CHILL OVERNIGHT.

INVERT MOULD OVER FANCY PLATE, PLACE HOT TOWEL OVER BOTTOM AND THEN REMOVE MOULD.

KEEPS WELL FOR OVER A WEEK.

Rating

Minestra

Created by

Tony Sikorski in Coram, NY

Total Cook Time

2 1/2 hrs.

Serves

6 - 8

Ingredients

1 can of anchovies (with capers-optional)
1 red pepper
6 Italian tomatoes
2 green zucchinis
1 yellow zucchini
1 small box of mushrooms
1 onion
6 cloves of garlic
1 Cup of Red Wine
1 – 4 cans of chicken broth
1 package of sazon
Olive oil
1 lb. of Penne (to be served as a pasta dish) or Ditalini (to be served as soup)

Directions

Chop garlic and onions. Dice up red pepper into small pieces. Cut up zucchini and tomatoes into cubes. Wash mushrooms and cut up into chunks.

In a large pot pour 1/4 cup of olive oil. Sauté the anchovies until they melt and disappear. Add the onions and garlic. Sauté for about 3 minutes. Then add the mushrooms, stir, and continue to cook for another three minutes. Add the red pepper, tomatoes, zucchini, and wine. Cook until the zucchini gets soft and there is alot of liquid formed from all the vegetables.

(a) If serving as a pasta dish, add one can of chicken broth. Add the sazon and simmer for two minutes. Add the sauce to cooked pasta and serve.

(b) If serving as soup, add more chicken broth. Add sazon and simmer until hot. Add to cooked Ditalini and serve.

Rating

Neapolian Casserole

Created by

Maria Metz in West Hempstead

Total Cook Time

1 hour

Serves

6

Ingredients

1/4 cup oil
6 Italian sausage
2 cups elbow macaroni
1 lb. ground beef
1 - 6 oz. tomato paste
2 cans (16 oz) stewed tomatoes
1 can (8 oz) tomato sauce
l tbs. garlic salt, l/2 tsp. pepper, 2 tbls. Italian seasoning
1/2 lb. shredded mozzarella cheese

Directions

In skillet, brown sausage (cut into small pieces). Add uncooked macaroni and ground beef. Saute until beef is not red anymore. Stir in tomato paste, stewed tomatoes, tomato sauce and seasonings. Add 2 1/2 cups water. Bring to boil, stirring and then reduce heat and simmer covered about 45 minutes until macaroni is cooked. Add shredded cheese on top at end to melt. ENJOY!

Rating

Pasta with vegetable sauce

Created by

Mike Bono in Massapequa

Total Cook Time

20 minutes

Serves

4

Ingredients

1 lb. pasta, 3 zucchini, 1 eggplant, 1 onion, 6 mushrooms, 2 cloves garlic, 3 8oz. cans tomato sauce, 1 tsp. dry basil, 1 tsp. dry oregano. 1 tsp. sugar (if desired), salt, and pepper to taste, olive oil for frying. Grated cheese for the table.

Directions

Peel and cut (into small chunks) zucchini and eggplant.Dice onions and slice mushrooms. Smash and mince garlic. Sautee the vegetables and garlic in olive oil, add the mushrooms after 5 minutes. Then add tomato sauce, basil, oregano, salt, pepper and sugar. Cook for about another 8 to 10 minutes. Cook pasta in boiling water until al'dente. Drain pasta and pour the vegetable sauce over it. Add grated cheese if desired.

Rating

Zucchini boats

Created by

Lori Crawbuck in Bethpage

Total Cook Time

40 minutes

Serves

8 servings

Ingredients

4 zucchini squash, 1 small eggplant, 1 onion, 8 mushrooms, 1/2 cup bread crumbs, 1 or 2 cans 8 oz. tomato sauce, 1/3 cup Romano grated cheese, 8 oz mozzarella, 1 tsp. basil, 1 tsp oregano, salt and pepper, olive oil for frying.

Directions

Wash zucchini squash and cut in half length wise. Hollow out the zucchini leaving a hollow canoe shaped shell. Chop the zucchini that was removed from hollowing. Skin eggplant and cut into small cubes. Chop onion. Cut mushrooms into small pieces. Grate mozzarella and set aside. Place the hollow boats on cookie sheet and place in pre heated 350 degree oven for about 12 minutes or so. Sautee zucchini, eggplant and oonions until tender, about 5 minutes. Add tomato sauce, basil and oregano. Cook for 5 - 7 minutes more. Add mushrooms to pan. On low heat add bread crumbs and mix. The mixture should be thick but not dry. Remove from heat add grated cheese to mixture. Mixture should be soft but stick together. Using a spoon fill the boats with mixture so it looks overfilled. Bake in oven for about 20 minutes. Remove from oven and top with grated mozzarella. Place back in oven for about 3 minutes to melt the cheese. If you don't want to use the mozzarella you can top the boats with toasted breadcrumbs instead. Each zucchini serves two.

Rating

Almond Butter Hummus

Created by

Irene Palen in Valley Stream

Total Cook Time

10 minutes

Serves

15

Ingredients

1 16 oz. can of chickpeas
1/3 cup almond butter. plus one tablespoon
3 tablespoons lemon juice
1/2 teaspoon salt (optional)
2 tablespoons olive oil

Directions

Drain and rinse chickpeas.
Combine all ingredients in blender or food processor and blend till smooth.
Serve as a dip with pita, crackers or fresh vegetables.

Rating

spare ribs or chicken wings

Created by

Mary Ann Specht in Farmingdale New York 11735

Total Cook Time

1 or two hours at 400

Serves

8

Ingredients

seven seas or wish bone red russian dressing 16fl oz has to be red not orange. 1 jar 13oz or more of apricot preserves and one pkg of lipton onion soup. Ribs on a bone or pkg of frozen chicken wings.

Directions

mix the red russian dresing the apricot preserves and the onion soup mix together, pour over meat and bake for 11/2 two 2 hours on 400 put in a throw away pan because it will be hard to clean. falls off the bone and is delious.

Rating

Holiday Eggnog

Created by

Hector Almodovar in Coram

Total Cook Time

(no coking)

Serves

30

Ingredients

1doz eggs
2 cans evaporated milk
1 can condensed milk
1 can Coco Lopez
1 teaspoon vanilla extract
2 cinnamon sticks

Directions

Beat 12 egg yolks thoroughly
Add Coco Lopez and mix thoroughly
Add vanilla extract and mix thoroughly
Add evaporated milk and beat thoroughly
Add condensed milk and beat thoroughly
At this point if you wish, add dark rum, about 2 cups
Strain mix unto another bowl
Strain mix from 2nd bowl to a glass bottle
Put cinnamon stocks in the bottle
Chill and serve

Rating

sunrise waffles

Created by

isabelle desio in malverne,n.y. 11565

Total Cook Time

15 min

Serves

4

Ingredients

1 cup flour,1/2cup oatmeal 1/2 cup cornmeal
2 tsp. baking powder, 1/2 tsp salt, 1/3 cup sugar
1/3 c oil, 1 egg, 1tsp vanilla, 1 1/2 cup milk or more as needed. Can use sour milk but add 1/2 tsp baking soda to sour milk before mixing with flour.

Directions

Stir flour, oatmeal & cornmeal,
Add baking powder, salt ,sugar & stir
Add oil, egg ,milk ,& vanilla to flour mixture & stir .
Heat waffle iron & spray with PAm. Cook until light on waffle iron beeps.
Serve with blueberries & strawberries.

Rating

INCREDIBLY HEALTHY DELICIOUS EASY UNSTUFFED CABBAGE

Created by

JOSEPH LOBOSCO in RIDGE

Total Cook Time

90 MINUTES

Serves

8

Ingredients

(1) MEDIUM HEAD CABBAGE

(1) POUND GROUND TURKEY

(1) MEDIUM ONION

(2) CANS TOMATO SOUP + 2 1/2 CUPS WATER
(OR (1) 28 OUNCE CAN CRUSHED TOMATOES + 12 OUNCES WATER...OR (2) 14 OUNCE CANS DICED TOMATOES + 12 OUNCES WATER...BASICALLY JUST 40 OUNCES OF LIQUID)

(3/4) CUP MINUTE RICE

(1) TEASPOON SALT

(1 TO 2) TEASPOONS BLACK PEPPER

(1/2) CUP GRATED PARMESAN CHEESE

Directions

PREHEAT OVEN TO 350.

DICE ONION. BROWN ONION IN PAN IN (1) TABLSPOON OIL.

ADD TURKEY...BROWN...AND DRAIN.

MIX MEAT AND ONION WITH TOMATO AND WATER. SEASON WITH SALT AND PEPPER.

QUARTER AND CORE CABBAGE. SLICE INTO APPROXIMATELY ONE INCH STRIPS. PLACE CABBAGE INTO LIGHTLY GREASED 9 X 13 PAN...OR ALUMINUM HALF CHAFING PAN.

SPREAD MEAT MIXTURE EVENLY OVER CABBAGE. SPRINKLE WITH UNCOOKED MINUTE RICE. TOP WITH CHEESE.

COVER WITH HEAVY DUTY ALUMINUM FOIL. BAKE AT 350 FOR 90 MINUTES OR UNTIL CABBAGE IS TENDER.

Rating

Roasted Beet Salad

Created by

Helen Rogers in NYC

Total Cook Time

40 minutes

Serves

7-10

Ingredients

6 roasted beets
1 whole endive, finely sliced
1 cup finely sliced red onion
1 tbs chopped fresh mint
2 tbs chopped fresh chives
1/2 cup sliced radish
1 cup black kalamata olives
1 cup crumbled feta cheese
1 tbs whole grain mustard
1 tbs red wine vinegar
2 tbs olive oil
3 tbs lemon juice
1 tsp salt
1/2 tsp black pepper

Directions

Place the red beets in a 2 inch deep baking dish with 1/4 inch of water and cover with foil, roast in the oven at 400 degrees for 40 minutes,

Set aside and cool completely. In a large bowl combine sliced endive, red onion, radish, mint, chives. Peel the radish and cut into cubes, add to the bowl.

In another bowl prepare the dressing by combining the mustard, vinegar, olive oil, lemon juice, salt and pepper add to the salad and toss lightly. Top salad with olives and feta and serve with grilled chicken.

It goes great with any protein, chicken or fish.

Rating

Marinated Tuna Burgers

Created by

Linda Wargo in N. Massapequa

Total Cook Time

Prep 5 minutes, Cook Time 6 - 10 minutes

Serves

6

Ingredients

2 Cans (6-oz.) Chunk Light or Albacore Tuna
1 (4-oz.) cup Cheddar cheese, shredded
1/2 cup Non-fat Peppercorn Ranch salad dressing
1 Tbsp. Olive oil
1-1/2 cups Bread crumbs, divided
1 Egg, lightly beaten
1/4 cup Green onion, sliced

Directions

In a medium bowl, combine tuna, 3/4-cup bread crumbs, cheese, egg, salad dressing, and onion. Form six patties; coat each side with remaining 3/4 cup bread crumbs. Heat oil in non-stick skillet over medium heat. Cook patties 3-5 minutes on each side until golden brown.
Can be served with tartar sauce on rolls

Rating

HEALTH SALAD

Created by

SUSAN GAVIN in HUNTINGTON STATION

Total Cook Time

NONE

Serves

4-6

Ingredients

1-16oz package DOLE COLE SLAW
1-2 TOMATOES, DICED
1-2 GREEN PEPPERS, DICED
1-8oz SHARP CHEDDAR CHEESE-GRATED
MAYO-Try 4tbsp first

Directions

IN A MED-LARGE BOWL ADD ALL THE ABOVE BUT THE MAYO...


STIR CAREFULLY-SO YOU DON'T MUSH THE TOMATOES, TO BLEND...
ADD MAYO, IF TOO DRY ADD MORE UNTIL BLENDED

Rating

Quick Man salad

Created by

Dan Kosin in Sayville, NY

Total Cook Time

zero

Serves

3-4

Ingredients

1 16oz Can of Best Yet Chick Peas Rinsed
1 16Oz can of Green cut Beans Rinsed
1 16oz Can of Wax Beans Rinsed
1 16oz Can of sliced white potatoes Rinsed
1 small red onion diced.
4-5 oz. of Robust Italian Dressing

Directions

Combine ingredients, chill for 1/2 hour.

Goes with anything.

Rating

Salmon Steaks with Grapefruit

Created by

Mary R. in Floral Park

Total Cook Time

Serves

4

Ingredients

1 Tbsp Olive Oil
1½ cup Finely Chopped Onions
1 cup Fresh Grapefruit Juice & Segments
4× 6-oz Boneless, skinless salmon
Steaks
Fresh Grapefruit Segments, for garnish

Directions

Heat olive oil in large nonstick skillet over medium heat. Add onions and cook until tender. Place salmon and grapefruit juice with segments in pan. Cover and simmer over low heat for 6-8 minutes or until fish is cooked to taste.

Serve salmon with pan sauce, garnished with grapefruit segments.

Rating

Chicken Marsala

Created by

Peter R. Taylor in Franklin Square, NY

Total Cook Time

40 minutes

Serves

8

Ingredients

Thin sliced chicken breast, marsala cooking wine, flour, butter,fresh mushrooms,angel hair pasta,parsely

Directions

flour chicken, place in buttered heated pan, saute until lightly browned on both sides, add marsala wine and sliced mushrooms until cooked, place entire ingrediance over pasta on a serving tray, add chopped parsley and serve

Rating

Garden Salad with Citrus Vinaigrette

Created by

Debra L. in Franklin Square

Total Cook Time

Serves

4

Ingredients

Vinaigrette:
3 tablespoons fresh orange juice
1 1/2 tablespoons fresh lime juice
2 1/2 teaspoons extravirgin olive oil
2 teaspoons honey
1 teaspoon red wine vinegar
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Salad:
1 1/2 cups (1 x 1/4-inch) julienne-cut zucchini
1 1/2 cups (1 x 1/4-inch) julienne-cut yellow squash
1 cup fresh corn kernels (about 2 ears)
2 tablespoons finely chopped red onion
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh basil

Directions

To prepare vinaigrette, combine the first 7 ingredients, stirring with a whisk.
To prepare salad, combine zucchini and remaining ingredients in a large bowl. Add vinaigrette; toss well. Cover and chill.

Rating

Spicy Cauliflower Soup

Created by

Angela in Peconic

Total Cook Time

75 minutes

Serves

6

Ingredients

6 Cups vegetable broth or chicken stock
1Tbsp olive oil
1 onion, chopped
1 carrot, diced
1 tsp coriander seeds, crushed
1 tsp chili powder
1/4 tsp. turmeric
few sprinkles of red pepper flakes
Kosher salt to taste
1 large head fresh cauliflower, trimmed and cut into florets

Directions

In the microwave, bring all or part of the stock to a boil. (This is a time saving step that can be skipped if time is no issue.)

In a large pot or Dutch oven, heat the olive oil on Medium High until shimmery. Add the onion and carrot as they're prepped, stirring to coat with oil. When the onionis soft and just beginning to turn golden, stir in the spices and let cook for one minute. Add the stock (just a slash at first, it will sizzle), then the cauliflower.

Bring to a boil, cover and adjust heat to maintain a slow simmer. Let cook until the cauliflower is soft, about 30 minutes. (If you're inclined, now's a good time to remove a few pcs of cauliflower for garnishing the bowls - I don't bother.) With a potato masher, mash the cauliflower in pot.

Rating

HEALTHY EGG SALAD

Created by

ELISSA JUNG in SHOREHAM

Total Cook Time

30 MIN.

Serves

TWO

Ingredients

2 HARD BOILED EGGS SHELLED
2 TABLESPOONS KRAFT MAYO
1 TABLESPOON B&G SWEET RELISH
PINCH OF GARLIC POWDER
PINCH OF SEA SALT
3 GRINDS OF FRESH PEPPER
1/2 TEASPOON POWDERED GINGER
1/2 TEASPOON DRY/FRESH PARSLEY

Directions

CHOP/DICE EGGS, ADD MAYO,RELISH, SALT AND HERBS
AND MIX THROUGHLY. PLACE ON LETTUCE LEAF/ MAKE AS SANDWICH OR PLAIN JUST EAT.

NOTE: EGGS ARE PROTEIN
GARLIC IS ANTITOXEN
GINGER FOR ARTHRITIC JOINTS
SEA SALT IS MUCH HEALTHY THAN PROCESSED
TABLE SALT.

Rating

Tillie's Turkey Casserole

Created by

Tillie Polen Scholz in Bay Shore

Total Cook Time

30 min.

Serves

4

Ingredients

1 box stove top
2 cups of cooked turkey cubed
2 cans of cream of mushroom soup
1 caan of corn
left over mashed potatoes
1 cup grated cheddar cheese

Directions

Make stove top according to direstions, meanwhile grease casserole dish. Spread stuffing on botton of dish, then mix the turkey, corn & soup together then spread on top of the stuffing.
Then the mashed potatoes then the cheese. Bake in a 350' F. oven for 30 minutes.

Rating

Home Made Meat Loaf

Created by

Tom McCoy in Farmingdale

Total Cook Time

1.5 hours at 350

Serves

6-8

Ingredients

Meatloaf mix from Best Yet
3-4 large carrots chopped (in food processor)
3-4 large onions chopped and carmelized
2 eggs
5 cloves of garlic, chopped
1/2 cup raisins
1/2 cup pine nuts
1 cup tomato sauce

Directions

In a large bowl, mix the meat (3 kinds), eggs, chopped carrots and chopped, carmelized onions. Add the garlic, raisins and pine nuts. Mix well and form into a loaf.

Place loaf in an oval or long baking dish. Top the loaf with the tomato sauce.

Bake for 1.5 hours at 350 degrees.

Let cool slightly before slicing.

Feeds 6 to 8.

Rating

Healthy Crab Bisque

Created by

Zack P. in Massapequa

Total Cook Time

Serves

8 or more

Ingredients

3 Tbsp Extra Virgin Olive Oil
1 Tbsp Butter
1 Yellow Onion, chopped
(1 1/2 Cups)
2 Celery Stalks, chopped (1 cup
2 Carrots, chopped (1 cup
4 cloves Garlic, chopped
2 Ears Fresh Corn, kernels cut off (2 cups
½ Small Head Cabbage, chopped (4 cups
2½ tsp Kosher Salt
1¼ tsp Fresh Ground Black Pepper
2 cups Water
3 Bay Leaves
1 Lemon, zest and juice
2× 6.5 oz cans Chopped Clams
1 Large Ripe Tomato, chopped (1 cup
1× 15 oz can Garbanzo Beans
3 Tbsp Fresh Basil, chopped
3 cups Fat Free Half & Half
1 cup Shaved Parmesan Reggiano Cheese + Extra, for garnish
1 cup Dry Sherry
1 lb can Lump Crab Meat, such as phillip's
10 Sprigs Flat Leaf Parsley, chopped
10 dash Es Cayenne Pepper

Directions

In a large (5+ quart), heavy stock pot add olive oil, heat to medium-high, then add the butter and onion, stir.

When the onion just begins to caramelize, add celery, carrots, and garlic and cook (stirring occasionally) for 10 minutes.

Stir in the corn, cabbage, 1 1/2 tsp kosher salt, and fresh ground black pepper and continue cooking (stirring occasionally) 5-10 minutes.

Add water, bay leaves, lemon zest and juice, clams and juice, tomato, garbanzo beans (with liquid), and basil.

Cover, bring to a light boil, then reduce heat to medium-low and simmer for 30 minutes.

Remove and discard the bay leaves. Ladle vegetables into a blender (and stock in batches, filling not more than half full).

Puree (2-3 minutes on high) into a smooth silky bisque, adding the half and half as needed.

Place completed batches into a second stock pot and in the final batch to be blended, add the shaved parmesan cheese and remaining half and half. Set over low heat, add 1 tsp kosher salt (if needed), 2/3 cup sherry and crab meat (shredded).

Set over low heat for up to 1 hour or until ready to serve

To serve, ladle bisque into bowls, drizzle with sherry, add parsley, a light shave of parmesan, and a dash of cayenne pepper.

Serve with a garlic parmesan crostini.

Rating

Tomato Egg Noodle Casserole

Created by

Elizabeth Ugenti in Massapequa

Total Cook Time

half hr

Serves

four to six

Ingredients

tomato soup, egg noodles, american cheese

Directions

Cook egg noodles and drain
Add three quaters of water or milk to condensed tomato soup
stir and mix with egg noodles. Add three slices of cut American cheese and stir. Put two slices over top of pasta and heat or micro wave several minutes until cheese metls.

Rating

everyones favorite spinach salad

Created by

mariann adams in bay shore

Total Cook Time

5 minutes

Serves

4

Ingredients

3 slices bacon
1/3 cup olive oil
4 tbs vinager
1-2 tbsp. fresh squeezed lemon juice
1-2 tbsp your favorite honey
2 hard boiled eggs
2 scallions
2 tbs slivered almonds
large bag fresh baby spinach leaves

Directions

Cook bacon in oven so there is less fat. Then set aside. In small bowl beat together oil, vinager, lemon juice and honey. In a large pretty serving bowl, add bag of fresh spinch, scallions(snip into bowl with scissor), almonds ,sliced egg and crumbled bacon. pour salad dressing over top just before serving.
enjoy!

Rating

quick chick

Created by

geraldine guidal in valley stream

Total Cook Time

20 minutes

Serves

2

Ingredients

1 lg. boneless chicken breast, 1 carrot, 1 cup broccoli florets, 1 orange juiced, 2 chick. boullion cubes, 1/2 cup white wine, 1 tbls hot sauce, olive oil for browning, 1 tbls. butter.

Directions

cut cutlet and carrot into julienne strips, brown in small amt. of oil, add 2 boullion cubes and wine. Reduce wine, add orange juice, hot sauce, butter. add broccoli florets and a small amount of water if chicken appears too dry. put lid on, turn down heat to medium and cook 10 minutes. Serve over rice, pasta or chopped lettuce or wilted baby spinach leaves.

Rating