Serves 4
Per serving: 1 leaner, 1 healthy fat, ~2 condiments, and 1 green

Ingredients:

• 4 (8-oz) raw boneless skinless chicken breasts
• 1 (10-oz) pkg frozen chopped spinach
• ½ cup low-fat cream cheese
• ¼ cup Parmesan cheese
• 1 Tbsp minced garlic
• ¼ cup minced green onion
• ¼ tsp pepper
• 1/8 tsp salt if needed

Directions:

• Place plastic wrap on top of each chicken breast and using a meat mallet, pound them slightly thinner.
• To butterfly your chicken breasts, lay them flat on sturdy surface. Place one hand on top to hold it in place and then slice 3/4 of the way through the chicken breast using a sharp knife. Do not slice all the way through!
• Heat up the olive oil in a large skillet.
• Cook the chicken breast in a large skillet on medium heat, approximately 7 minutes a side, until they start to get golden brown and crispy on the outside and reach a temperature of 165°F. You want the meat to be cooked before you stuff them!
• Combine the spinach, cream cheese, Parmesan cheese, chives and garlic in a bowl and microwave to take the chill off. Make sure it’s nice and warm.
• Carefully spoon a quarter of the cheese mixture into the middle of the cooked chicken breasts.
• Turn the heat to low and put a lid on the skillet. Heat for another 5-7 minutes, until the cream cheese mixture has heated through.
• Remove and plate.

Enjoy! 

Ingredients:

• 44 oz ketchup
• 3/4 cup Apple Cider Vinegar
• 12 fl oz molasses
• 1.5 TBSP Crushed Red Pepper
• 1.5 TBSP Course Ground Black Pepper
• 1.5 TBSP Powdered Garlic
• 1 TBSP Dry Mustard
• 2.5 TBSP Worcestershire Sauce
• 2 sticks butter

Directions:

Mix together all ingredients in pot except butter.  Then add butter in sticks.  Cook over medium heat.  Stir frequently to keep from burning on the bottom of the pot.  Turn off heat after butter has melted and sauce begins to bubble.  Let sit for 45 minutes to an hour before putting into jars or bottles.  

Makes approximately 2 quarts.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 large can chicken broth (or you can use water)
• 1/3 to ½ cup mayonnaise (or more to taste)
• 1/3 to ½ cup Miracle Whip (or more to taste)
• 1/3 to ½ cup sour cream (or more to taste)
• 2 tsp lemon juice
• 2 tsp dried dill (or more to taste)                   
• Salt and pepper to taste
• 3/4 cup chopped celery (more or less)
• 3/4 cup slivered almonds, toasted in oven or under broiler (watch carefully!)

Directions:

Wash chicken breasts under cool water, pat dry and remove tendons as needed.  Simmer gently in chicken broth and enough water to cover for about 20 minutes, or until white and cooked all the way through.  Cool slightly, then slice into cubes or, using slicing blade in food processor, slice.  (May need to chop by hand a little more after slicing.)

While chicken is cooking, in medium-size bowl, combine mayonnaise, Miracle Whip, sour cream, lemon juice, dill and salt and pepper.  Stir to mix.  Add celery, almonds and chicken pieces.  Stir gently together and chill until ready to serve.  (Add more mayo, MW or sour cream if mixture seems too dry.)

Ingredients:

• 5-6 Chicken Breasts
• Eggs (for Egg Wash)
• Panko Bread Crumbs
• Ragu Traditional Tomato Sauce
• 1 8oz package Shredded Mozzarella Cheese

Directions:

• Preheat oven to 450
• Take raw chicken breasts and cover in egg wash
• Place both sides of chicken breasts in panko bread crumbs and cover
• Heat 1/2 cup olive oil in skillet on stove on medium heat
• Cook chicken on skillet until brown on each side
• Remove from skillet and place in baking dish
• Pour tomato sauce over each chicken breast until covered
• Sprinkle mozzarella cheese over each chicken breast until covered (or as desired)
• Bake 450 for 15-20 min until cooked all the way through.
• Serve with spaghetti noodles or without. We like it with our roasted asparagus and cheese.

Ingredients:

• Two 10oz cans mild green enchilada sauce
• One 10.5oz can condensed cream of chicken soup
• One 8oz container sour cream
• 4 cups shredded cooked chicken
• One 4oz can diced green chiles
• 3.5 cups grated mozzarella cheese
• Ten 10in soft flour tortillas
• Toppings if desired: 1 vine ripe tomato, fresh cilantro, fresh lime wedges

Directions:

• Preheat oven to 350 degrees
• Spray 9×13 in baking dish with vegetable oil
• In a large bowl, whisk together enchilada sauce, cream of chicken soup, and sour cream. Spread about 1/2 cup of sauce in bottom of baking dish. Set aside remaining sauce.
• In medium bowl, combine chicken and chiles.
• Sprinkle mozzarella cheese on tortilla, then add some shredded chicken and chile mixture.
• Tightly roll up tortilla and place it seam side down in pan.
• Pour remaining sauce over filled tortillas.
• Bake for 20 minutes.
• Remove from oven and sprinkle remaining mozzarella cheese on top
• Bake until cheese is melted. About 15 minutes.
• Top with chopped tomatoes, cilantro, and/or lime wedges at table.
• Serve with mexican rice and beans.

Original recipe available here.

*Courtesy of Magnolia Blog. Original recipe available here.

Makes 6-8 servings

Ingredients

+ Three 32-ounce cans chicken broth or 12 cups Homemade Chicken Broth (page 216 of Magnolia Table)
+ 1 vine-ripened tomato, cut into ½-inch dice
+ One 15.25-ounce can corn kernels, drained
+ ¼ cup finely chopped red onion
+ 1 ½ jalapeño (ribbed and seeded if desired), minced
+ ½ teaspoon kosher salt
+ ½ teaspoon freshly ground black pepper
+ One 5.4-ounce pouch Mexican rice mix, or a similar mix
+ 4 cups shredded meat from 1 store-bought rotisserie chicken or Perfect Roast Chicken (page 203 of Magnolia Table)
+ 1 teaspoon ground cumin (optional)

Optional Toppings

+ ½ cup chopped fresh cilantro
+ 1 or 2 Hass avocado(s), pitted, peeled, and cut into ½-inch dice
+ One 13-ounce bag tortilla chips, crushed
+ 2 cups grated mozzarella cheese (about 8 ounces)

Instructions

1. In a large soup pot, combine the broth, tomato, corn, onion, jalapeño, salt, and black pepper. Bring to a boil over medium-high heat. Reduce the heat and then add the shredded chicken. Simmer until heated through.

2. Stir the rice mix into the soup. Add the cumin (if using) and simmer for 15
minutes to cook the rice and let the flavors meld.

3. Place the cilantro, avocado, crushed tortilla chips, and mozzarella in separate
serving dishes. Ladle the soup into bowls and pass the garnishes at the table.

4. Store leftover soup in a covered container in the refrigerator for up to 4 days.

The best Salmon you’ve ever had!

1. Mix the salt, coriander, cumin, paprika, onion and black pepper together, rub the salmon fillets with olive oil and this seasoning mix, and refrigerate for at least 30 minutes.
2. Pre-heat the grill.
3. Combine the avocado, onion, hot peppers, cilantro, lime juice, olive oil and salt in a bowl and mix well, chill until ready to use.
4. Grill the salmon to desired doneness.
5. Serve the salmon topped with the avocado salsa, and with rice and patacones or thick green plantain chips on the side.

Original recipe available HERE.

Thanks Tiffany for this delicious meal! Amazing!

INGREDIENTS