Chicken escalope with mushroom sauce

Ingredients

• 2 8-ounce chicken breasts
• 1 cup flour
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 eggs
• ¼ cup of milk
• 1 cup seasoned bread crumbs
• 1 14-ounce can chicken stock or home made
• 1 cup whole milk
• 4 tablespoons butter
• 4 ounces shallots,sliced
• 8 ounces button mushrooms, sliced
• 1 tablespoon fresh thyme, minced
• 2 tablespoons flour
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• Zest from one whole lemon
• 2 tablespoons butter
• 2 tablespoons vegetable or canola oil
• Juice from half a lemon
• 2 tablespoons fresh parsley, chopped

Instructions

1. Butterfly the chicken breasts to get them uniform in size before pounding. To do this, run a sharp knife under the tenderloin side from the inside center, through the thick tenderloin, almost to the edge and then fold it open. Then turn the breast around and do the same by running the knife from the center through the thickest part out almost to the edge and fold that open. Cover with plastic wrap and pound to about ¼ inch thick. Repeat for other breast then cut both breasts in half to yield four pieces.
2. Mix flour, salt and pepper in a medium bowl. Mix eggs and milk in a second bowl. Place seasoned bread crumbs in a third bowl.
3. Dredge each piece in the flour, shake off excess and then coat with egg wash. Finally coat with the breadcrumbs and lay out on a plate. Place the plate in the refrigerator while making the sauce.
4. In a small pan, cook stock and reduce to one cup. Add milk, heat and hold on low.
5. In a medium skillet over medium heat, melt the 4 tablespoons of butter and add shallots. Cook for two minutes and add mushrooms and thyme. Continue to cook. The mushrooms will give up some liquid then the liquid will evaporate, about five minutes. Add flour and stir and cook for three more minutes.
6. Add milk and stock mixture to mushroom mixture one third at a time, stirring as you go.
7. Season with salt, pepper and lemon zest. Reduce flame to low and hold while you cook chicken.
8. In a large sauté pan over medium to medium high heat, melt 2 tablespoons of butter with the two tablespoons of oil until hot.
9. Remove chicken from refrigeration and fry pieces in hot fat until browned on both sides. Because they are pounded thin, they will only take but a few minutes on each side.

Thick and fudgy chocolate peanut butter smoothie

Ingredients

• 2 large or 3 medium ripe bananas, peeled and frozen into chunks
• 3/4 cup Silk Unsweetened Vanilla Almond Milk, or as necessary for consistency
• heaping 1/3 cup creamy peanut butter
• 1/4 cup unsweetened natural cocoa powder
• 1 teaspoon vanilla extract
• sweetener, to taste

Instructions

1. To the canister of a blender, add the bananas, 3/4 cup milk, cocoa, peanut butter, vanilla, and sweetener to taste.
2. Blend on high power until smooth. Add additional milk only as necessary or until desired smoothie consistency is reached.
3. Serve immediately. If desired, extra portion will keep airtight in the freezer for up to 1 month. Allow to come up to room temp for about 30 minutes before serving.

Pumpkin pecan cobbler

Ingredients

• 1 cup + 3 tablespoons all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cloves
• 1/2 cup pumpkin puree
• 1/4 cup milk
• 1/4 cup melted butter or vegetable oil
• 1 1/2 teaspoons vanilla

Topping

• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/4 cup chopped pecans
• 1 1/2 cups very hot water

Instructions

1. Preheat oven to 350 degrees.
2. In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside.
3. In a smaller bowl, stir pumpkin, milk, melted butter and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a small 8-inch casserole dish with high sides.
4. In a separate bowl, stir sugar, brown sugar and pecans together. Spread over the top of the batter evenly. 
5. Pour hot water over the entire thing and bake for 40 minutes or once the middle is set. Cool 5-10 minutes before serving. Serve with more pecans and vanilla ice cream.

Melt-in-your-mouth-pumpkin cookies

INGREDIENTS

• 2 cups butter, softened
• 2 cups granulated sugar
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 2 eggs
• 2 teaspoons vanilla
• 1 15-ounce can pumpkin
• 4 cups all-purpose flour

Frosting

• 1/2 cup butter
• 1/2 cup packed brown sugar
• 1/4 cup milk
• 1 teaspoon vanilla
• 3 to 4 cups powdered sugar
• ground cinnamon sprinkled on top

DIRECTIONS

1. Preheat oven to 350 degrees. In a large bowl beat the 2 cups of butter with an electric mixer on medium speed for 30 seconds. 
2. Add granulated sugar, baking powder,baking soda,salt,the 1 teaspoon cinnamon,and the nutmeg. Beat until combined. 
3. Beat in the eggs and 2 teaspoons of vanilla until combined. Beat in pumpkin. 
4. Beat in as much of the four as you can with the mixer. Stir in remaining flour with a wooden spoon.
5. Drop dough by heaping teaspoons 2 inches apart on ungreased cookie sheets. Bake for 10 to 12 minutes or until tops are set. Transfer to wire racks to cool.

Frosting

1. In a small saucepan heat the 1/2 cup butter and brown sugar until melted and smooth. Transfer to a medium bowl. 
2. Stir in milk and 1 teaspoon of vanilla. 
3. Beat in powdered sugar until smooth. Spread frosting on cookies. Sprinkle with additional cinnamon if desired.

5-Minute Oatmeal Power Bowl

Ingredients

• 1 ripe banana, mashed
• 2 tablespoons chia seeds
• heaping 1/3 cup rolled oats
• 1/4 teaspoon cinnamon
• 2/3 cup almond milk
• 1/3 cup water
• 1 tablespoon ground flax

Garnish

soaked almonds, pepita seeds, hemp hearts, cinnamon, toasted coconut, nut butter, spices

Directions

The night before

1. Grab a medium bowl and mash the banana until smooth. 
2. Now stir in the chia, oats, cinnamon, milk, and water until combined. 
3. Cover and refrigerate overnight.

In the morning

1. Scoop the oat mixture into a medium pot. 
2. Increase heat to medium-high and bring to a simmer. 
3. Reduce heat immediately to medium-low, and stir frequently until heated throughout and thickened. 
4. At the end of cooking, stir in flax.
5. Pour oats into bowl. Garnish with your desired toppings.

OVEN FRIED CHICKEN WITH HONEY MUSTARD GLAZE

INGREDIENTS

• 8 boneless, skinless chicken thighs
• Kosher salt and freshly ground black pepper
• 2 large eggs
• 1/4 cup milk
• 1 1/2 cups panko
• 1 teaspoon smoked paprika
• 1/4 cup vegetable oil
• 1 cup all-purpose flour
• 2 tablespoons chopped fresh parsley leaves

FOR THE HONEY MUSTARD GLAZE

• 1/4 cup mayonnaise
• 2 tablespoons honey
• 1 tablespoon mustard
• 1 tablespoon Dijon mustard

INSTRUCTIONS

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
2. To make the honey mustard glaze, whisk together mayonnaise, honey and mustards in a small bowl; set aside.
3. Season chicken thighs with salt and pepper, to taste.
4. In a large bowl, whisk together eggs and milk. In another large bowl, combine Panko, paprika and vegetable oil; season with salt and pepper, to taste.
5. Working one at a time, dredge chicken in the flour, dip into the egg mixture, then dredge in the Panko mixture, pressing to coat.
6. Place chicken onto the prepared baking sheet and bake for 35-40 minutes, or until the crust is golden brown and the chicken is completely cooked through.
7. Serve immediately with honey mustard glaze, garnished with parsley, if desired.

Mac and cheese with bacon and caramelized onions

Ingredients

• 1 tablespoon olive oil
• 3 onions, medium or large, sliced
• pinch of salt
• 1 tablespoon balsamic vinegar
• 8 strips of bacon
• 8 oz elbow pasta
• 2/3 cup heavy cream
• 1/3 cup to 2/3 cup milk
• 1 cup freshly shredded sharp white Cheddar cheese
• 1/2 cup grated Gruyere
• 1/4 teaspoon salt
• cayenne pepper, to taste
• a pinch of paprika, to taste

Instructions

1. Heat 1 tablespoon olive oil on high heat in a large skillet, when oil is heated, add sliced onions and cook on high heat for about 10 minutes, constantly stirring with spatula. The onions should start to brown, but without burning. Reduce heat to medium and continue cooking onions for 10 more minutes, continuing to stir, as onions brown even more without burning. At this point add just a pinch of salt over onions. Continue cooking for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don’t stick to the bottom of the pan or burn. Total you should have cooked onions for 30 minutes. Remove from heat and sprinkle onions with a small amount of balsamic vinegar to deglaze the pan. Using spatula, mix the onions, scraping the bottom of the pan and coating onions with a pinch of balsamic vinegar you just added.
2. While you’re caramelizing the onions, cook bacon
3. Bake it in the oven at 350 until it just turns crispy. Drain the bacon on paper towels and chop into small pieces.
4. Cook elbow macaroni according to package instructions. Rinse the macaroni under cold running water, drain. Set aside.
5. In a large saucepan, add heavy cream, milk, sharp white cheddar cheese, Gruyere cheese and 1/4 teaspoon salt on medium heat, stir and mix, until cheeses start to blend. Add black pepper, Cayenne pepper and paprika to your taste, or omit them if you don’t want them. Add elbow macaroni to the creamy sauce, stir to coat on low heat for about 5-10 minutes until cheeses melt completely and coat the macaroni.
6. Add caramelized onions and chopped bacon to the creamy macaroni.
7. Serve on warm plates as is, or with more cheese sprinkled on top.

Sugar-Free Apple Pie Chia Seed Jam + Parfait

Ingredients

FOR THE JAM

• 3 large apples, peeled and diced
• 3/4 cup 100% pure apple juice
• 2 tablespoons chia seeds
• 3/4-1 teaspoon cinnamon
• 1/2 teaspoon pure vanilla extract
• pinch of fine grain sea salt

FOR THE PARFAIT

• 1/2 cup gluten-free rolled oats
• 1 + 1/4 cups homemade or store-bought almond milk
• 2 tablespoons chia seeds
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon cinnamon
• sweetener, to taste
• Apple Pie Jam
• Chopped toasted walnuts

Directions

For the jam 

Add all jam ingredients into a medium pot and stir to combine. Bring mixture to a low boil. Reduce heat to medium-low, cover, and simmer for 15-20 minutes, stirring every 5 minutes or so. When the apples are fork tender, remove from heat and mash 50% of the mixture to thicken. Set aside to cool.

For the vegan overnight oats 

Combine the oats, chia seeds, almond milk, vanilla, and cinnamon in a small bowl. Whisk to combine. Place in the fridge overnight, or for at least 1-2 hours to thicken. Once the oats are softened and the liquid is mostly absorbed, it's ready. You can thin it out with more milk if needed or thicken it with more chia seeds.

To make each parfait

Layer the vegan overnight oats with the apple pie jam, a few spoonfuls of each per layer. Add toasted chopped walnuts on top of each layer if desired.
Store leftover jam in an air-tight container or jar in the fridge. Should last for at least 1-2 weeks.

Easy Skinny Chicken Cordon Bleu

INGREDIENTS

• Chicken
• 2 Chicken Breasts
• 4 Thin Slices Deli Ham
• 4 Slices Swiss Cheese
• 1/4 C. Whole Wheat Bread Crumbs
• 2 Tbsp. Reduced Fat Parmesan Cheese, Grated
• 1 Tbsp. Light Butter, Melted

Parmesan-Dijon Cream Sauce

• 1 Tbsp. Light Butter
• 1 Tbsp. Whole Wheat White Flour
• 1/2 C. Fat Free Milk
• 1/2 Tsp. Low Sodium Instant Chicken bouillon
• 1/2 Tbsp. Dijon Mustard
• 1/4 C. Reduced Fat Parmesan Cheese, Grated
• Salt & Pepper to Taste
• Parsley

DIRECTIONS

1. Preheat the oven to 350 degrees F. and line a baking sheet with foil. Set aside.
2. Slice the chicken breasts in half through the middle. Not lengthwise like tenders, but filet style. Place the chicken onto the prepared baking sheet. Top each with a slice of ham. Over that, add a once slice of Swiss cheese per chicken piece.
3. Combine the bread crumbs, parmesan cheese, and butter into a bowl together. Divide the crumb mixture evenly among the chicken breasts.I used about 2 tbsp. of crumb mixture per piece.
4. Place into the oven and bake for 30-35 minutes or until the chicken is cooked through. While the chicken is cooking, make your parmesan-dijon cream sauce!
5. In a small pot melt the butter. Add in the flour and cook for a minute or two over medium-low heat to make a roux. Slowly add in the mix, stirring constantly. Then add in the instant chicken.
6. Stir constantly until the mixture begins to thicken. Once the sauce is bubbling and thickened, remove from heat and add in the dijon and parmesan cheese. Stir until the cheese is melted and the sauce is smooth.
7. Season with salt and pepper. Remove the chicken from the oven once done. Top each with some of that amazing sauce, about 2 tbsp. each.

GOURMET MEATLOAF

Ingredients

• 1 cup fine fresh bread crumbs
• 1/3 cup milk
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 medium celery rib, finely chopped
• 1 medium carrot, finely chopped
• 2 tablespoons unsalted butter
• 2 tablespoons Worcestershire sauce
• 1 tablespoon cider vinegar
• 1/4 teaspoon ground allspice
• 3 slices bacon, chopped
• 1/2 cup dried cherries or pitted prunes, chopped
• 1 1/2 pound ground beef chuck
• 1/2 pound ground pork
• 2 large eggs
• 1/3 cup finely chopped flat-leaf parsley
• 1/2 cup ketchup

Instructions

1. Preheat oven to 350 degrees F.
2. Soak bread crumbs in milk in a large bowl.
3. Meanwhile, cook onion, garlic, celery, and carrot in butter in a large heavy skillet over medium heat, stirring occasionally, 5 minutes.  Cover skillet and reduce heat to low, then cook until carrot is tender, about 5 minutes.  Remove from the heat and stir in Worcestershire sauce, vinegar, allspice, 2 teaspoons salt, and 1 1/2 teaspoons pepper.  Add to bread crumb mixture.
4. Finely chop bacon and cherries or prunes in a food processor, then add to onion mixture along with beef, pork, eggs, and parsley and mix together with your hands.
5. Pack mixture together into a loaf and place in a shallow baking dish.  Spread ketchup over top and bake for approximately 1 1/4 hours.

Baked Creamy Corn Casserole

Ingredients

• 1/2 cup milk, divided
• 1/2 cup heavy cream
• 2 Tbl butter, unsalted
• 1 1/2 Tbl sugar
• 2 Tbl flour
• 1 tsp salt
• 4-5 cups corn kernels, fresh or frozen – well drained
• 2 large eggs
• 1/4-1/2 cup shredded Asiago
• Chives for garnish

Instructions

1. Preheat oven to 400F, rack in the middle.
2. Lightly spray a 2 quart baking dish.
3. In a medium-to-large saucepan over medium heat add in the cream, 1/4 cup milk, sugar and butter.
4. Bring to a boil.
5. While the cream mixture is heating up make a slurry of the flour and remaining 1/4 cup milk by whisking together until well combined.
6. Whisk together the eggs until well beaten.
7. Once the milk comes to a boil, add in the flour slurry and whisk until thickened slightly - ~30 seconds to a minute.
8. Remove from the heat and add in the corn and salt mixing to combine.
9. Slowly add in the eggs while mixing the entire time – you do not want the eggs to curdle.
10. Pour the mixture into the prepared baking dish.
11. Bake for 30 minutes or until the top is puffy and golden brown.
12. Remove from the oven and allow to cool for 10-15 minutes before serving so it can firm up and set.

Strawberries and Cream Scones

Ingredients

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/3 cup granulated sugar
• 1 stick unsalted butter, VERY cold and cut into tiny pieces
• 1 large egg
• 1/2 cup whole milk
• 2 tablespoons heavy cream
• 1 cup fresh strawberries, hulled and quartered

For the egg wash

• 1 large egg, beaten
• 1 teaspoon milk or water
• 2 tablespoons sugar, for sprinkling

For glaze

• 2 tablespoons heavy cream
• 3/4 cup confectioners' sugar
• 1 teaspoon vanilla extract
• Tiny pinch of salt

Instructions

1. Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
2. In a large bowl combine flour, salt, baking powder, baking soda, and sugar; mix well to combine.
3. Cut the butter into small cubes then work it into the mixture until lit resembles a coarse meal.
4. In a small bowl whisk together the egg and milk, then add to flour/butter mixture. Use a fork to stir everything together until just moistened.
5. Add strawberries and using a rubber spatula gently fold them into the dough. Don’t worry if some of the berries break up a bit.
6. Empty the loose dough out onto a clean, floured work surface, then shape the dough into an 8-inch circle. You may need to knead the mixture a few times to get it to a workable texture.
7. Cut the dough into 8 wedges and carefully transfer them to the prepared sheet, placing them 2" apart.
8. Lightly brush each scone with the egg wash, then sprinkle the tops with sugar.
9. Bake for 18 minutes, or until light golden brown.
10. Allow scones to cool for 10 minutes on the baking sheet. In the meantime you can make your glaze.

For the glaze

1. In a small bowl whisk together the heavy cream, confectioners' sugar, vanilla, and salt. Drizzle over semi-warm scones and serve at once.

Baked Orange Chicken Meatballs

Ingredients

Meatballs

• 
1/4 cup milk

• 1/4 cup Panko breadcrumbs
• 
1 1/2 pounds ground chicken

• 2 cloves garlic, minced

• 2 teaspoons minced fresh ginger
• 
2 Tablespoons minced scallions

• 2 Tablespoons low sodium soy sauce

• 1/4 teaspoon salt
• 
1/4 teaspoon black pepper

Sauce

• 
1 1/2 teaspoons sesame oil
• 1 1/2 teaspoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon minced fresh ginger
• 1 1/2 teaspoons crushed red pepper flakes, or more to taste
• 3/4 cup orange marmalade
• 1/4 cup hoisin sauce

Directions

Meatballs

1. Preheat the oven to 500ºF. Spray a mini-muffin pan or baking dish with cooking spray.
2. In a small bowl, stir together the milk and Panko breadcrumbs and let sit for 5 minutes.
3. In a large bowl, combine the ground chicken, garlic, ginger, scallions, soy sauce, salt, pepper and soaked breadcrumbs. Use your hands to thoroughly combine the meat mixture and then shape it into balls using 2 to 3 tablespoons of meat per meatball.
4. Place the shaped meatballs into the prepared pan and bake for 12 to 15 minutes until the meatballs are fully cooked. While the meatballs are baking, prepare the sauce.

Sauce

1. Add the sesame oil and olive oil to a small saucepot over medium-low heat. Add the garlic and ginger and cook, stirring, for about 2 minutes until golden brown.
2. Add the red pepper flakes, orange marmalade and hoisin sauce, and cook, stirring occasionally, for 5 minutes until the sauce has thickened slightly.
3. Remove the meatballs from the oven and transfer them into a large bowl. Pour the sauce on top and toss to coat. Serve immediately.

Crock Pot Apple Pudding Cake

Ingredients

• 2 cups all purpose flour
• 2/3 cup plus 1/4 cup sugar, divided
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup butter ,cold
• 1 cup milk
• 4 apples, peeled and diced
• 1 1/2 cups orange juice
• 1/2 cup honey
• 2 Tablespoons butter, melted
• 1 Teaspoon cinnamon

Instructions

1. Combine the flour,2/3 cup sugar, baking powder and salt in a large bowl. Cut the butter into the mixture until you have coarse crumbs.
2. Stir the milk into the crumbs just until moistened.
3. Grease the bottom and sides of a 4 or 5 qt crock pot. Spoon the batter into the bottom of the crock pot and spread out evenly. Place the diced apples over the batter evenly.
4. In a medium size bowl, whisk together the orange juice, honey,melted butter , remaining sugar and cinnamon. Pour over the apples.
5. Place a clean kitchen towel over the opening of the crock pot, place the lid on. This keeps condensation from the lid from going into the crock pot. Set the crock pot on high and cook 2 to 3 hours until apples are tender.

BERRY CUSTARD CAKE

Ingredients

• 4 eggs, separated, at room temperature
• ½ cup + 2 tablespoons  sugar
• 1 tablespoon water
• 2 tsp vanilla extract
• 1 stick butter, melted
• 1.2 oz. freeze-dried blueberries, pulverized to a fine crumb in a food processor
• ¾ cup  flour
• 2 cups  milk, lukewarm
• 4 tablespoons powdered sugar
• 4 oz. blackberries

Directions

1. Heat oven to at 325°F. Lightly cover an 8x8 pan with baking spray.
2. Place egg whites in a stand mixer bowl fitted with a whisk attachment and beat on low until foamy, about 4 minutes. Add in 2 tablespoons sugar and increase speed to medium high and beat until stiff, about 4-5 minutes. Transfer mixture to another bowl; set aside. Clean out mixer bowl and whisk.
3. Place egg yolks, remaining sugar, water and vanilla into stand mixer bowl fitted with a whisk attachment until mixture is pale, fluffy and ribbons on itself when whisk attachment is gently lifted, about 5-7 minutes. With the mixer running, gradually add the melted butter down the side wall of the bowl , continue beating for another minute.  Sift pulverized dehydrated blueberry and flour into egg yolk mixture and gently fold until incorporated. Add lukewarm milk and beat until well incorporated. Gently fold in beaten egg whites mixture.
4. Pour batter into prepared 8 inch x 8 inch baking dish. Bake at 325°F oven for about 45-55 minutes or until the top is golden; center should slightly jiggle when side of pan is tapped. Cool in the pan for at least 3 hours. Serve sprinkled with powdered sugar and fresh blackberries.

Blueberry Muffin Smoothie

Ingredients

• 1/2 cup milk
• 4 – 6oz vanilla Greek yogurt
• 1/2 cup frozen blueberries
• 1/2 frozen banana
• 1/4 cup raw, uncooked oats
• 1/4 teaspoon lemon zest
• 1/2 cup ice cubes

Directions

1. Add ingredients to blender in the order listed above then blend until very smooth, about 2 minutes.

Baked Lemon Salmon with Creamy Dill Sauce

Ingredients

• 4 6-oz salmon fillets
• 2 Tbsp extra virgin olive oil
• 1 1/2 tsp lemon zest
• 2 Tbsp fresh lemon juice
• Salt and freshly ground black pepper
• Creamy Dill Sauce
• 1/3 cup fat free plain Greek Yogurt
• 3 Tbsp mayonnaise
• 1 clove garlic, finely minced
• 1 Tbsp chopped fresh dill
• 2 - 3 tsp milk
• 1/2 tsp honey
• Salt and freshly ground black pepper

Directions

1. Preheat oven to 400 degrees. In a bowl, whisk together olive oil, lemon zest and lemon juice. 
2. Grease a 13 by 9-inch baking dish and place salmon fillets in baking dish. Season tops of salmon with salt and pepper then rotate to opposite side. 
3. Drizzle tops evenly with lemon mixture and gently rub over salmon, then season tops with salt and pepper. 
4. Let rest at room temperature 10 minutes, then bake in preheated oven 12 - 16 minutes, or until salmon has cooked through. Serve warm topped with Creamy Dill Sauce.

Sauce

1. In a bowl, mix together Greek yogurt, mayonnaise, garlic, dill, honey, and enough milk to reach desired consistency. 
2. Season with salt and pepper to taste. Store in refrigerator, allow to rest at room temperature 20 minutes before serving.

CHICKEN ALFREDO BAKED ZITI

INGREDIENTS

CHICKEN BAKED ZITI INGREDIENTS

• 12 ounces ziti
• 2 cups shredded, cooked chicken
• 1 batch alfredo sauce
• 1 1/2 cups shredded mozzarella cheese

ALFREDO SAUCE INGREDIENTS

• 1 Tbsp. olive oil
• 4 cloves garlic, minced
• 3 Tbsp. flour
• 1 cup chicken broth
• 1 cup low-fat milk
• 3/4 cup freshly-grated Parmesan cheese
• 1/2 tsp. salt
• 1/4 tsp. black pepper

DIRECTIONS

CHICKEN BAKED ZITI

1. Preheat oven to 375 degrees F.
2. Cook the pasta al dente in a large stockpot of well-salted boiling according to package instructions. Drain. Return pasta to the stockpot and add chicken and alfredo sauce. Gently toss to combine until the pasta is evenly coated.
3. Pour half of the pasta into a greased 11x7-inch or 9x13-inch baking dish. Sprinkle evenly with 1 cup of cheese. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with the remaining 1/2 cup of cheese.
4. Bake for 20-25 minutes until the cheese is melted and just barely starts to turn golden. Remove and serve immediately, sprinkled with additional toppings if desired.

ALFREDO SAUCE

1. Heat olive oil in a large saute pan over medium-high heat. Add garlic and saute one minute, stirring occasionally, until fragrant. Sprinkle with flour, and stir to combine. Saute for an additional minute to cook the flour, stirring occasionally.
2. Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute until thickened, then stir in Parmesan cheese, salt and pepper until the cheese melted. Remove from heat and set aside.

Cook Corn on the Cob

Ingredients

• 6-8 ears of corn, husks and silks removed and cut in half 
• 1 cup milk
• 1 stick butter

Instructions

1. Fill a large pot about halfway with water. Bring water to a boil.
2. Add milk and butter. 
3. Add corn and reduce heat. Simmer corn for 6 to 8 minutes Remove corn from cooking liquid and its ready to eat.