Ingredients

1/2 cup bread crumbs

1/4 cup Parmesan

2 tbsp chopped parsley

1/2 tsp pepper

1/4 tsp salt

1/2 cup butter, melted

2 tsp finely chopped garlic

6 boneless skinless chicken breasts

Instructions

1. Heat oven to 375°F. Combine breadcrumbs, Parmesan, parsley, pepper and salt in shallow bowl. Set aside.
2. Combine butter and garlic in small pan. Dip each chicken breast first in butter mixture, then crumb mixture, turning to coat evenly. Arrange in un-greased 9×13″ baking pan. Drizzle with any remaining butter mixture.
3. Bake for 25-35 mins or until chicken is lightly browned and juices run clear when pierced with a fork.

Tip: try adding dried herbs to butter mixture for flavor variations, such ad 1/2 tsp sage or rosemary.

Ingredients

1 3/4 cups elbow noodles

1/4 cup and 1 tbsp butter, divided

3 tbsp flour

1 tsp dry mustard

1 tsp salt or seasoned salt

2 1/2 cups milk

8 oz. shredded Cheddar Monterey Jack cheese blend, (about 2 cups)*

2 tbsp dry bread crumbs

2 tbsp grated Parmesan cheese

Instructions

1. Heat oven to 375°F. Spray 1 1/2 or 2-quart casserole or baking dish with cooking spray. Cook pasta according to package directions; drain.
2. Meanwhile, in medium saucepan, over medium heat, melt 1/4 cup butter; whisk in butter, mustard and salt. Gradually whisk in milk. Cook and stir until mixture thickens and begins to bubble. Remove from heat. Add shredded cheese; stir until melted.
3. Combine sauce with macaroni in casserole. In small bowl, melt remaining 1 tbsp butter. Combine with bread crumbs and Parmesan cheese. Sprinkle over top of Macaroni.
4. Bake 20 mins or until crumb mixture is golden brown and edges are bubbly. Let stand 10 mins before serving.

*American cheese from the deli also gives a smooth texture and rich cheesy flavor, but it is highly processed and unhealthy.

Ingredients

1 pt. of heavy cream (half and half or milk could be substituted, or combination)

1 stick of butter

2 tbsp cream cheese

1/2-3/4 cup Parmesan cheese

1 tsp garlic powder

Instructions

1. In a saucepan, combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan cheese and garlic powder. Simmer this for about 15-20 mins on low. *SECRET—the longer it simmers the better, I let ours simmer for about an hour or so…* You may wish to season with a little salt and pepper.
2. When we made this up as a main dish, we grilled chicken and cut it into strips, then cut up 1 pkg portabello mushrooms and about 10 fresh green onions. We tossed the chicken, mushrooms and green onions into the sauce about 15 mins before serving over pasta of choice. Next time, we’re going to add caramelized onion, too!

Ingredients

12 oz. (2 1/2 cups) uncooked dried gemelli pasta

2 tbsps salted butter

1 cup finely shredded Parmesan cheese

6 oz. cooked chicken strips

1/2 cup cooked bacon

1/2 teaspoon garlic salt

shredded Parmesan cheese, if desired

Instructions

1. Cook pasta in 4-quart saucepan according to package directions. Drain; return to saucepan. Keep warm.
2. Melt 2 tbsps butter in 10″ skillet over medium heat until sizzling; add broccoli. Cook, stirring occasionally, until crisply tender (4-5 mins)
3. Meanwhile, place whipping cream and 1/4 cup butter in 1-quart saucepan. Cook over medium-low heat, stirring frequently, until butter is melted. Stir in Parmesan cheese until melted and smooth (5-6 mins) Remove from heat.
4. Pour Parmesan sauce over pasta; add broccoli, chicken, bacon and garlic salt. Gently stir until well mixed. Spoon into serving dish. Sprinkle with additional Parmesan cheese, if desired.

Prep Time: 40 mins | Cook time: 20 mins | Yield: 8 kabobs

Ingredients

1 1/2 lb. chicken, cut into 1″ cubes

1 quantity of  Lemon Chicken Marinade (at bottom of page)

1 red bell pepper, cut into 1″ pieces

1 red onion, cut into 1″ pieces

8 bamboo skewers

Instructions

1. Combine chicken and marinade in a large zip lock bag and refrigerate for 30 mins or overnight.
2. Preheat the oven to 375°F and line a large baking sheet with parchment paper.
3. Remove the chicken from the marinade and discard the marinade.
4. Alternate threading the chicken, bell peppers, and onions onto each skewer, about 3 pieces each of chicken, bell pepper and onions for each kabob.
5. Place the kabobs onto the baking sheet and into the oven. Bake for 20-25 mins, flipping halfway through, until the chicken reaches an internal temperature of 165°F.
6. Remove from the oven and allow kabobs to rest for 5 mins before serving.

Ingredients for Marinade

2 tablespoons olive oil

1 large lemon, juiced & zested

2 cloves garlic, grated

1 teaspoon dried oregano

½ teaspoon salt

¼ teaspoon black pepper

2 lb. of chicken breasts, cubed

Instructions

1. In a medium bowl, whisk the olive oil with lemon zest, lemon juice, garlic, oregano, salt, and black pepper. Pour in a large zip bag.
2. Add the chicken breasts to the marinade, and seal. Refrigerate for 20 minutes to 4 hours.
3. In a large skillet over medium-high heat, heat up the olive oil. Place the chicken breasts on skillet and cook, 5-7 minutes on each side, until the chicken is cooked through at an internal temperature of 165F.
4. Remove the chicken and let it rest 5 to 10 minutes before slicing and serving.

Note: This recipe yields enough marinade for 2 lbs of chicken.

Yield: 12 servings | Prep Time: 40 mins | Bake: 30 mins

Ingredients

1 1/2 lb. ground beef

1 tsp seasoned salt

1 pkg (1 1/4 oz.) taco seasoning

1 can (14 1/2 oz.) diced tomatoes, undrained

1 can (15 oz.) tomato sauce

1 can(4 oz.) chopped green chilies

2 cups (16 oz.) 4% cottage cheese

2 eggs, lightly beaten

12 corn tortillas (6 inches), torn

3 1/2-4 cups shredded Monterey Jack cheese

Optional toppings: crushed tortilla chips, salsa and cubed avocado

Instructions

1. In a large skillet cook beef over medium heat until no longer pink; drain. Add the seasoned salt, taco seasoning mix, tomatoes, tomato sauce and chilies. Reduce heat, simmer, uncovered, for 15-20 mins. In a small bowl, combine cottage cheese and eggs.
2. In a greased 13×9″ baking dish, layer half of the meat sauce, half of the tortillas, half the cottage cheese mixture and half of the Monterey Jack cheese. Repeat layers.
3. Bake, uncovered, at 350°F for 30 mins or until bubbly. Let stand  for 10 mins before serving. Garnish with toppings if desired.
4. Serve immediately or before baking, cover and freeze casserole for up to 3 months.
5. To use frozen lasagna: Thaw in the refrigerator overnight. Remove from the refrigerator 30 mins before baking. Bake according to directions.

Yield: 4 servings | Total time: 20 mins

Ingredients

3-4 garlic cloves, minced

1/4 cup butter, cubed

1/4 cup olive oil

1 lb. uncooked medium shrimp, peeled and deveined

1/4 cup lemon juice

1/2 teaspoon pepper

1/2 tsp dried oregano

1/2 cup grated Parmesan cheese

1/4 cup dry breadcrumbs

1/4 cup minced fresh parsley

hot cooked angel hair pasta

Instructions

1. In a 10″ ovenproof skillet, sauté garlic in butter and oil until fragrant. Add the shrimp, lemon juice, pepper and oregano; cook and stir until shrimp turn pink. Sprinkle with cheese, bread crumbs and parsley.
2. Broil 6 in. from heat for 2-3 mins or until topping is golden brown. Serve with pasta.

Yield: 9 servings | Prep time: 20 mins | Bake: 25 mins | Total time: 25 mins

Ingredients

1 lb. ground beef

1/2 cup chopped green pepper

1/2 cup chopped onion

2/3 cup water

1 envelope taco seasoning

1 can (15 oz.) black beans, rinsed and drained

1 can (14 1/2 oz.) Mexican diced tomatoes, undrained

6 flour tortillas (8 inches)

1 can (16 oz.) refried beans

3 cups (12 oz.) shredded Mexican cheese blend

Instructions

1. In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add water and taco seasoning, bring to a boil. Reduce heat; simmer, uncovered, for 2 mins. Stir in black beans and tomatoes. Simmer, uncovered, for 10 mins.
2. Place two tortillas in a greased 13×9″ baking dish. Spread with half of the refried beans and beef mixture; sprinkle with 1 cup cheese. Repeat layers. Top with remaining tortillas and cheese.
3. Cover and bake at 350°F for 25-30 mins or until heated through and cheese is melted.

Makes 8 servings | Total Time: 35 mins

Ingredients

1 1/2 cups fresh breadcrumbs (from 3 oz. firm-textured sandwich bread)

2 tbsps cold butter, cut into bits

1/4 cup grated Parmesan cheese

4 cups chicken or vegetable broth

1/8 tsp nutmeg or mace

2 cups elbow macaroni (8 oz.)

1 large egg yolk

1 3/4 cups shredded cheddar cheese

Instructions

1. Preheat the oven to 3450°F. Coat the bottom of a 7×11″ or 9″ square baking dish with cooking spray.
2. In a food processor, combine the breadcrumbs, butter and Parmesan. Pulse on and off until butter is completely and evenly blended into the crumbs.
3. In a medium saucepan, bring the broth and nutmeg to a boil over high heat. Stir in the macaroni, reduce the heat to a simmer and cook, stirring occasionally, until very tender, 8-10 minutes.
4. In a medium bowl, beat the egg yolk.
5. Reserving the cooking broth, drain the pasta. One tbsp at a time, beat 1/4 cup of the reserved broth into the egg yolk. Add the pasta and toss to coat well.
6. Layer the macaroni into the baking dish in three layers, sprinkling with cheddar between each. End with a layer of cheddar, then top with the bread-crumb mixture.
7. Bake for 16-18 mins, until the crumb topping is nicely browned.

Makes tons

Ingredients

2 lbs. fusili

1 large onion, 1/4 and sliced

1 lb. mushrooms, coarsely chopped

2 chicken breasts

1 stick butter

1 pint heavy cream

1/2 cup Sherry or 1/2 white wine and 1/2 garlic salt

1/2 1/2 cup Romano

1/4 tsp pepper

Instructions

1. Bake (or grill) chicken and garlic salt at 350°F for 25 mins and chop into bite-sized pieces.
2. Melt butter. Add cream and other ingredients. Simmer until thickened (~10 mins), stirring (whisking) often.
3. Caramelize onions in 1 tbsp butter. Add mushrooms and cook until tender.
4. Cook pasta in salted water. Drain. Return to pot. Top with veggies, chicken, and sauce. Stir