Chicken Rollatini

Ingredients

• 8 thin chicken cutlets, 3 oz each
• 1 cup Panko crumbs
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ⅓ cup + ¼ cup grated parmesan cheese, divided
• ½ cup egg beaters
• 1 egg
• ½ cup frozen spinach, thawed, squeezed dry of any liquid
• ½ cup ricotta cheese
• 8 slices fresh mozzarella
• non-stick spray
• 1 cup pomodoro sauce or your favorite marinara sauce
• salt and pepper to taste

Instructions

1. Preheat oven to 400°. Lightly spray a baking dish with non-stick spray.
2. Combine breadcrumbs, oregano, basil and ⅓ cup grated cheese in one bowl and egg beaters or beaten eggs/milk in another.
3. In another bowl, combine ricotta, spinach, ¼ cup parmesan cheese and 1 egg, salt and pepper to taste.
4. Lay chicken cutlets down on a working surface and spread 2 tbsp of spinach-cheese mixture on each cutlet. Loosely roll each one and keep seam side down.
5. Dip chicken in egg mixture, then in breadcrumbs and place seam side down in a baking dish. This is where it gets messy! Just roll with it! Repeat with the remaining chicken. When finished, lightly spray top of coated chicken with non stick spray.
6. Bake 25 minutes. Remove from oven, top with mariner sauce then cheese.
7. Bake until cheese is melted and bubbling, about 3 more minutes. Serve with additional sauce on the side and grated cheese.

Grilled Lemon Chicken Flatbread Wraps with Spicy Garlic Sauce

Ingredients

• 1 pound skinless, boneless chicken breasts, cubed into bite-size pieces
• Olive oil
• 2 cloves garlic, pressed through garlic press
• Zest of 1 lemon
• 1 tablespoon lemon juice
• 1 teaspoon salt
• Pinch or two black pepper
• ½ teaspoon dried oregano
• ½ teaspoon ground cumin
• ¼ teaspoon coriander
• ¼ teaspoon paprika
• 4 middle eastern-style flatbreads
• Arugula greens
• Sliced tomatoes
• Spicy Garlic Sauce

Instructions

1. Place the cubed chicken into a medium-size bowl, and drizzle in about 2 tablespoons of olive oil; add in the garlic, plus the remainder of the ingredients up to and including the paprika, and using your hands, toss all of the seasonings/spices very well to coat the chicken.
2. Using 4 bamboo skewers, skewer the chicken so that there is equal portions of meat on each skewer, and allow the chicken to marinate for about 20 minutes, or even overnight, if making ahead.
3. When ready to grill, place a grill pan over medium-high heat, and drizzle in a little oil; once the oil gets hot, place the chicken skewers into the pan, and cook them for about 6-8 minutes, turning them occasionally so that they get a bit charred on all sides, or until cooked through; allow them to rest, lightly covered with foil, for about 5-10 minutes; then, remove the chicken cubes from the skewers and set aside.
4. To assemble, add a little drizzle of the Spicy Garlic Sauce onto the flatbread, followed by the greens; then, add a couple of slices of tomato, and about one skewer-worth of the lemon chicken; drizzle over a generous amount of the Spicy Garlic Sauce, and fold the sides towards the middle to form a “wrap”.

How To Make Spicy Garlic Sauce

Ingredients

• ½ cup mayonnaise
• ½ cup sour cream or full-fat, plain Greek yogurt
• 3 cloves garlic, pressed through garlic press
• 1 tablespoon tahini
• 2-3 teaspoons sriracha
• 1 teaspoon salt
• Pinch black pepper
• Pinch cayenne pepper
• ½ teaspoon lemon juice

Instructions

1. Add all ingredients to a medium-size bowl, and whisk together until completely smooth and creamy; use immediately, or keep in the fridge, covered.

Lettuce Wrapped Cheeseburgers

Ingredients

• 2 lbs ground beef
• 1/4 tsp salt
• 1 tsp pepper
• 1/2 Tbsp oregano
• 2 Tbsp reduced sugar ketchup
• 2 tomatoes, sliced thin
• 1 head of iceberg lettuce, leaves removed
• 6 slices American cheese

Spread

• 1/4 cup mayo
• 3 Tbsp reduced sugar ketchup
• 1 Tbsp dill pickle relish
• dash of salt and pepper

Directions

1. Heat your grill or skillet on medium heat and add a little Kerry Gold Butter.
2. In a large bowl, mix together the beef, salt, pepper, oregano and ketchup.
3. Divide the mixture into 6 sections, and roll each piece into a ball then press down flat for 6 burgers. You can also use a burger press if you have one.
4. Place each burger on your grill/pan and cook for approximately 3-4 minutes on each side. Try not to press down on the burgers…they end up a little dry that way.
5. Once you flip the burger, add your cheese to the top cooked side.
6. In a small bowl mix together the spread ingredients and refrigerate.
7. Once you have cooked all your burgers and removed them from the pan, assemble them.
8. Place 1 cheeseburger on the lettuce leaf, top with 2 slices of tomato, a spoonful of spread, then wrap top to bottom with another lettuce leaf.

Crab Stuffed Mushrooms

Ingredients

• 2 portobello mushroom caps, wiped clean, stem removed
• Olive oil cooking spray
• 8oz fresh lump crabmeat
• ¼ cup chopped scallions
• 6 tablespoons sour cream
• ¼ cup grated Parmesan
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• ¼ teaspoon black pepper
• ⅛ teaspoon paprika

Instructions

1. Preheat the broiler, setting temperature to high. Set oven rack in the middle of the oven. Line a baking sheet with foil.
2. Spray the mushroom caps with olive oil cooking spray on both sides. Broil 5 minutes on each side, or until just tender.
3. Meanwhile, transfer the crab to a medium bowl, feeling through the meat to make sure no shell pieces remain. Add the remaining ingredients except for the paprika and mix well, with a fork or a spatula, to combine.
4. If the mushrooms have released water while broiling, drain them on paper towels, then fill the portobello caps with the crab mixture. Sprinkle with the paprika. Broil 2-3 minutes, just until the filling is warm and golden.

Spicy Shrimp Pasta in Garlic Tomato Cream Sauce

Ingredients

• 2 tablespoons olive oil
• 1 pound shrimp, without shells, and deveined
• crushed red pepper
• paprika
• salt
• 1 small onion, finely chopped
• 4 garlic cloves, minced
• 2 cups canned crushed tomatoes
• 1/4 cup water
• half a cube chicken bullion
• 1 tablespoon basil
• 1/4 teaspoon oregano
• 1/2 cup heavy cream
• 8 oz penne pasta

Instructions

1. Heat olive oil in a large skillet on medium-high heat. Add shrimp and cook on one side for about 1 minute, until shrimp turns pink on that side. While it cooks, sprinkle the top of shrimp with crushed red pepper, paprika and salt to cover every single shrimp. 
2. Make sure not to crowd the shrimp in the skillet, otherwise moisture will form and shrimp won't sear right. And, don't skimp on spices. Using spatula turn shrimp over to the other side and cook for about 2 more minutes.
3. Remove shrimp to a plate, being careful to leave all the oil in the skillet.
4. To the same skillet, add chopped onion and minced garlic and cook on medium high heat in the olive oil that will have a nice reddish color from paprika and crushed red pepper. Cook for about 2 minutes, occasionally stirring, until onions soften.
5. Add crushed tomatoes and chicken bullion cube dissolved in 1/4 cup boiling water. Add basil and oregano, mix, bring to boil and reduce to simmer. Simmer for about 10-15 minutes, mixing occasionally and crushing all tomatoes into very small bites, until the sauce reduces just a bit. Season with more red pepper and salt, if needed. In the end, while on simmer, add heavy cream, mix it in, and immediately remove from heat.
6. Add back the shrimp and pasta. Mix everything well to combine. Reheat on low simmer, if needed. Do not bring to boil or high heat as it might affect the sauce texture. Add more salt and pepper if necessary.
7. When serving, Sprinkle the top of pasta with just a touch of crushed red pepper.

Roasted Vegetable lasagna

Ingredients

Marinara Sauce

• 1 28 oz can whole tomatoes (use the juice)
• 1 6 oz can tomato paste
• 1/2 cup red wine
• 1 onion, chopped
• 2-3 garlic cloves, minced
• 1 tablespoon olive oil
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 teaspoon dried oregano
• 1/2 cup fresh chopped basil

Roasted Vegetables

• 3 zucchini, cut into small chunks
• 2 eggplants, sliced, then chopped
• 2 red bell peppers, chopped
• 1/4 cup olive oil
• salt and pepper

Roasted Vegetable Lasagna

• 3 cups marinara sauce (store bought or homemade)
• 3 cups ricotta (store bought or homemade)
• 1 egg
• 2 1/2 cups mozzarella cheese, shredded
• 1 cup grated parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cloves garlic, minced
• 1 lb lasagna noodles
• 10 oz bag frozen spinach, thawed and squeezed of all moisture

Instructions

Marinara Sauce

1. In a large sauce pan, heat olive oil over medium heat and add chopped onion. Saute for a few minutes until onion starts to become translucent. Add the garlic and sautee for another 30 seconds.
2. Add the red wine, then the canned tomatoes, tomato paste, salt and pepper. Stir, bring to a boil, then lower the heat to low and let simmer, covered, for about 30 minutes.
3. Add sauce to a blender and blend for about 1 minute.
4. Pour sauce back into the saucepan and add the dried oregano and fresh basil.
5. Sauce is ready to serve or save for later.
6. Store in the fridge up to 1 week or freeze for a few months.

Roasted Vegetables

1. Preheat the oven to 425 degrees.
2. Toss the vegetables with oil, salt and pepper.
3. Arrange the vegetables in a single layer on 2 lightly greased baking sheets. Turn the vegetables once about half way through. Bake until they’re tender, lightly browned about 20 minutes.
4. Remove from the oven and set aside.
5. Roasted veggies can be stored in the fridge for a few days prior to using them for the lasagna.

Roasted Vegetable Lasagna

1. Preheat oven to 350 degrees.
2. In a medium bowl, mix the ricotta, egg, 1/2 cup mozzarella, 1/4 cup parmesan, minced garlic, salt and pepper.
3. Spray a 9 x 13-inch baking dish with non stick spray.
4. Pour 1/2 cup of marinara sauce onto the bottom of the dish (just a thin layer).
5. Cover the marinara with a layer of lasagna noodles.
6. Top the noodles with 1/2 of the thawed spinach, 1/2 of the roasted vegetables, 1/2 of the ricotta, 1/2 cup shredded mozzarella, and 3/4 cup marinara sauce.

Repeat layering

1. Noodles, remaining spinach, remaining roasted vegetables, remaining ricotta, 1/2 cup shredded mozzarella, 3/4 cup marinara sauce.

Final layer

1. Noodles, 1 cup marinara, remaining mozzarella, 1/2 cup grated parmesan.
2. Bake until the lasagna for about 1 hour, until it’s bubbling along the edges and golden brown.
3. Let to rest for about 10 minutes before slicing and serving.