November 2015 Final Issue
Home / Food & Home / Delicious Dinners

Delicious Dinners

Cordon BleuChicken Cordon Bleu Prep Time: 10 min Makes/Yield: 6 Servings Ingredients
  • Extra Virgin Olive Oil
  • Light Italian Dressing (optional)
  • 6-8 Boneless Skinless Chicken Breasts (Marinated in Italian Dressing if desired.)
  • 8 Slices of honey turkey or honey ham (from the deli, cut in half)
  • 12 Slices of Swiss Cheese (from the deli)
  • Italian Seasoning
  • Fresh Garlic or Garlic Powder
  • Fresh Ground Pepper
  • Butter
  • Toothpicks
Directions
  1. Preheat oven to 350 degrees
  2. Brush the bottom of the pan with olive oil.
  3. Pound each chicken breast until it’s about ¼ inch thick.
  4. Spread a small amount butter on one side of each piece of chicken (like you were buttering a piece of bread).
  5. Layer ham or turkey and Swiss cheese on the chicken, repeat once. Then, roll the chicken to create a pinwheel and secure around the edges with toothpicks. (You will use about 4 toothpicks per piece of chicken.)
  6. Lightly brush the tops of each piece of chicken with Italian Dressing or Olive oil. Sprinkle chicken with Italian Seasoning, Garlic Powder, and Fresh Ground Pepper.
  7. Bake at 350 degrees, uncovered, on middle rack for 20-25 min. The chicken is done when the juices run clear and springs back when touched. Remove toothpicks and place one piece of Swiss cheese on top of each piece of chicken and place in oven for 1 minute until the cheese melts. For the adults, we prefer pepper jack cheese! Yummy!
  8. Serve with steamed green beans drizzled with olive oil, fresh garlic and feta cheese. Enjoy!
  Seared Salmon with Lentil SaladSalmon Prep Time: 15 min Makes/Yield: 4 Services Ingredients
  • 2 tablespoon(s) olive oil
  • 2 teaspoon(s) olive oil
  • 1 (1 1/4-pound) skinless salmon filllet, cut into 4 pieces
  • Kosher salt
  • Pepper
  • 2 tablespoon(s) fresh lemon juice
  • 2 teaspoon(s) Dijon mustard
  • 2 stalk(s) celery, thinly sliced
  • 1 small seedless cucumber, cut into 1/2-inch pieces
  • 1/2 small red onion, finely chopped
  • 1 can(s) (15-ounce) lentils, rinsed
  • 1/2 cup(s) chopped fresh flat-leaf parsley or cilantro
Directions
  1. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Season the salmon with 1/4 teaspoon each salt and pepper and cook until opaque throughout, 5 to 6 minutes per side; transfer to plates.
  2. Meanwhile, in a large bowl, whisk together the lemon juice, mustard, remaining 2 tablespoons oil, and 1/2 teaspoon each salt and pepper. Add the celery, cucumber, and red onion and toss to coat. Fold in the lentils and parsley. Serve with the salmon
Switch It Up: For a vegetarian meal, omit the salmon and fold 4 cups baby spinach or arugula and 1 Granny Smith apple (cut into 1/2-inch pieces) into the lentil mixture. Chicken TortiTortilla Souplla Soup Makes/Yield: 8 servings Ingredients
  • 1 medium onion, diced
  • 1 small can of chopped green chilies w/juice
  • 3 large cloves of fresh garlic, minced
  • 3 Tbsp. extra virgin olive oil
  • 2 cans of organic chicken broth (or make your own, preferred!)
  • 1 can of organic beef broth
  • 2 cans of petite diced tomatoes (any flavor)
  • 2 cups of diced or shredded grilled chicken breasts (season chicken with McCormick grilled chicken seasoning and grill on both sides until done, dice into cubes) Note: for a time saver use a rotisserie chicken.
  • 2 tsp. ground cumin
  • 1 tsp. ground chili powder
  • Fresh Cilantro
  • Sour Cream
  • Salt and pepper to taste
  • (For soup with a kick, dice one seeded jalapeño pepper, if not, omit)
Directions
  1. Brown onion, green chili’s and garlic in olive oil. Pour in the remainder ingredients. Simmer for 1 hour or longer (I put mine in a crock pot and simmer on low for 4 hours.)
  2. Garnish with Pepper jack cheese, a dollop of sour cream and fresh cilantro.
May I suggest you double this recipe and freeze a batch for another meal. It freezes perfectly!! Simply thaw in the refrigerator overnight, it’s that simple!
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About Melissa Grasso

Melissa Grasso
Melissa and her husband Ken live in Atlanta, Georgia where they home school their four children. Cooking healthy, delicious food and loving on others are her passions! You'll find Melissa and her family working together in the kitchen, always talking and laughing as they plan the next meal! Her passion for food and family will surely inspire you to turn meal times into a fun family experience.

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