Fresh Chicken Salad with Baby Greens

Ingredients

2 tablespoons extra virgin olive oil, divided

2 skinless, boneless chicken breast halves

1/4 cup pesto sauce

3 cups mixed baby greens

1 medium red bell pepper, sliced

1 small cucumber, sliced

1/4 red onion, thinly sliced

1 tablespoon balsamic vinegar

1 tablespoon honey

salt and pepper to taste

Directions

1.     Heat 1 tablespoon olive oil in a skillet over medium heat. Cook chicken breast in the skillet 10 minutes on each side, or until juices run clear. Remove chicken from skillet and shred. Return to skillet, mix in pesto sauce, and continue cooking just until sauce is heated through.

2.     Place greens in a bowl, and top with chicken, bell pepper, cucumber, and onion. Drizzle with remaining olive oil, balsamic vinegar, and honey. Season with salt and pepper. Toss, and serve.

Chicken Salad With Pine Nuts and Raisins

Ingredients

1 1/2 cups cubed French bread

1/2 cup sour cream

1/3 cup mayonnaise

2 tablespoons lemon juice

2 teaspoons Dijon-style prepared mustard

2 teaspoons honey

1 tablespoon chopped fresh rosemary

1/8 teaspoon salt

1/4 teaspoon ground black pepper

1 pound skinless, boneless chicken breasts

2 stalks celery, chopped

1/3 cup golden raisins

1 tablespoon lemon zest

6 leaves romaine lettuce

6 leaves Radicchio, raw

2 teaspoons lemon juice

1 teaspoon olive oil

3 slices red onion

1/3 cup pine nuts, toasted

Directions

1.     Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with olive oil or non-stick cooking spray.

2.     Prepare the croutons by spreading bread cubes over prepared baking sheet. Lightly spray cubes with oil or cooking spray and bake for 20 minutes or until golden brown. Remove from oven and cool.

3.     Prepare the dressing by whisking together the sour cream, mayonnaise, lemon juice, mustard, honey, rosemary, salt and pepper. Cover and refrigerate until ready to serve.

4.     Prepare the salad by placing the chicken in a pan and cover with water. Bring just to a boil, cover and reduce the heat to medium-low. Cook 10 minutes, or until chicken is cooked through. Remove from heat, drain and cool; dice or pull into shreds.

5.     Combine the chicken with the celery, raisins and lemon peel.

6.     When ready to serve, stir together the lemon juice and olive oil. Tear the lettuce into small pieces and toss with the lemon and oil mixture. Divide between plates and top with the chicken salad. Garnish with onion rings, a sprinkling of pine nuts and the croutons.

Spinach Salad With Berries and Curry Dressing

Ingredients

6 cups fresh spinach, torn into bite-size pieces

1 cup thickly sliced strawberries

1 cup blueberries, trimmed

1 small red onion, thinly sliced

1/2 cup chopped pecans

 Non-Fat Curry Dressing:

2 tablespoons balsamic vinegar

2 tablespoons rice vinegar

4 teaspoons honey

1 teaspoon curry powder

2 teaspoons Dijon mustard

1 pinch Salt and pepper to taste

Directions

 

1.     Wash and dry spinach. Whip together dressing ingredients. Add to spinach and toss lightly. Add berries, onion and pecans. Toss lightly and serve.

Chicken Strawberry Spinach Salad with Ginger-Lime

 Ingredients

• 2 teaspoons corn oil
• 1 skinless, boneless chicken breast half - cut into bite-size pieces
• 1/2 teaspoon garlic powder
• 1 1/2 tablespoons mayonnaise
• 1/2 lime, juiced
• 1/2 teaspoon ground ginger
• 2 teaspoons milk
• 2 cups fresh spinach, stems removed
• 4 fresh strawberries, sliced
• 1 1/2 tablespoons slivered almonds
• freshly ground black pepper to taste

Directions

1.     Heat oil in a skillet over medium heat. Place chicken in skillet, season with garlic powder and cook 10 minutes on each side or until juices run clear. Set aside.

2.     In a bowl, mix mayonnaise, lime juice, ginger and milk.

3.     Arrange spinach on serving dishes. Top with chicken and strawberries, sprinkle with almonds and drizzle with dressing. Season with pepper to serve.

Apricots a la Amaretto

Ingredients:

1 can (1 pound, 13 ounces) whole unpeeled apricots)

1/4 cup Amaretto Di Serano

Slivered toasted almonds

Sweetened whipped cream

Directions:

Pour syrup from apricots into saucepan. Bring to a boil. Then simmer for about 15 to 20 minutes or until syrup is reduced and becomes thick. Add Amaretto Di Serano and blend. Pour over apricots in glass jar or glass bowl. Cover and refrigerate for several hours before serving. To serve, sprinkle with almonds and dollop of whipped cream.

Orange Sorbetto

 Ingredients:

2 oranges

2 cups spring water

1/2 cup sugar

1 teaspoon grated orange zest

1 egg white

Methods:

Cut the oranges in half and scoop the pulp with a spoon, taking care not to puncture the skin. Set the shells aside. Place the pulp in a blender or food processor and add the water, sugar, and orange zest. Blend until the sugar is dissolved.

Strain the pulp mixture through a fine-meshed sieve, pressing out as much liquid as possible with the back of a large spoon. Discard the pulp. Refrigerate the mixture for at least 2 hours, or until thoroughly chilled.

Transfer to an ice cream maker and freeze according to the manufacturer’s instructions until partially frozen. Add the egg white and continue to freeze until firm.

Scoop the sorbetto into the reserved orange shells and freeze until ready to serve.

Italian Subs

Ingredients:

* 1 head red leaf lettuce, rinsed and torn

* 2 medium fresh tomatoes, chopped

* 1 medium red onion, chopped

* 6 tablespoons olive oil

* 2 tablespoons white wine vinegar

* 2 tablespoons chopped fresh parsley

* 2 cloves garlic, chopped

* 1 teaspoon dried basil

* 1/4 teaspoon red pepper flakes

* 1 pinch dried oregano

* 1/2 pound sliced Capacola sausage

* 1/2 pound thinly sliced Genoa salami

* 1/4 pound thinly sliced prosciutto

* 1/2 pound sliced provolone cheese

* 4 submarine rolls, split

* 1 cup dill pickle slices

Methods:

1. In a large bowl, toss together the lettuce, tomatoes and onion. In a separate bowl, whisk together the olive oil, white wine vinegar, parsley, garlic, basil, red pepper flakes and oregano. Pour over the salad, and toss to coat evenly. Refrigerate for about 1 hour.

2. Spread the submarine rolls open, and layer the Capacola, salami, prosciutto, and provolone cheese evenly on each roll. Top with some of the salad, and as many pickle slices as desired. Close the rolls and serve.

Chicken Odessa

Ingredients

4 large whole chicken breasts, split, skinned, de-boned 1/2 cup butter, softened 1 clove garlic, crushed 2 tbsp. chopped parsley 1 tsp. thyme or marjoram Flour 2 eggs, beaten 1 cup of fine breadcrumbs Salt

Methods

Pound breasts thin between plastic bags, keeping the smooth side of breast down. Mix next 4 ingredients. Dredge chicken in butter mixture and dip each chicken piece into flour. Next dip into eggs and finally coat with breadcrumbs. Fry in hot oil (375 degrees) for 10 to 12 minutes or bake at 350 degrees for 45 minutes. Drain on paper towels. Salt after cooking. Chicken will keep in a 200-degree oven if placed, uncovered, on a metal tray.