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

Serves: 12 | Time: 10 mins

Ingredients

1/2 lb. cooked Penne Pasta

3 tbsp olive oil

1 1/2 cup sliced zucchini

1 1/2 cup cooked chicken, shredded

12 garlic cloves, chopped

1 1/2 cup small tomatoes

3 tbsp fresh basil

9 tbsp Parmesan Cheese

Instructions

1. Heat oil in medium saucepan. Once heated, add zucchini, shedded chicken and chopped garlic. Cook for 3 mins.

2. Add tomatoes and basil, then cook for 3 minutes.

3. Toss cooked Penne with sauce, then garnish with Parmesan cheese.