1 (10 oz pkg) frozen chopped spinach, thawed, drained, and squeezed dry
2/3 cup part-skim ricotta cheese
2 garlic cloves, minced
1 tbsp. shredded parmesan cheese
1 tsp. grated lemon rind
1/2 tsp. black pepper
1/4 tsp. crushed red pepper
1/4 tsp. salt
4 (7 oz.) skinless, boneless chicken breast halves
8 very thin slices prosciutto
Combine first 8 ingredients in a bowl. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket.
Stuff about 1/4 cup spinach mix into each pocket. Carefully wrap each breast, in a single layer, with 2 slices prosciutto. Arrange chicken on a platter. Freeze for 15 minutes.
Preheat oven to 400°F. Heat a large skillet over med-high heat, Coat with cooking spray. Add chicken and cook 3 minutes on each side, or until browned.
Bake in baking pan for 8 minutes or until chicken is done.
Save by using Frigo Ricotta Cheese and Serve with Del Monte Asparagus Spears.
4 lean beef cubed steaks (about 4 oz. each)
2 sm. zucchini, thinly sliced
6 grape tomatoes, cut in half
2 cloves garlic, minced
1 1/2 tsp. grated Parmesan cheese
1 1/2 tsp. olive oil
1/2 tsp. dried basil leaves
1/4 tsp. pepper
Salt (optional)
Combine garlic, basil and pepper; divide mixture in half. Press half of seasoning mixture evenly into both sides of beef cubed steaks; reserve.
Heat oil and remaining seasoning in large nonstick skillet over medium heat. Add zucchini; cook and stir 3 minutes. Add tomatoes; continue cooking 1 minute, stirring frequently. Remove vegetables to platter; sprinkle with cheese and keep warm.
Increase heat to medium-high. Add 2 of the steaks to same pan; pan-broil to desired doneness, 3 to 4 minutes, turning once.
Repeat with remaining 2 steaks. Season steaks with salt, if desired. Serve with reserved vegetables; garnish as desired.
Save by using Farm Stand Grape Tomatoes and Serve with Uncle Ben's Rice.
7 (7 oz.) cod steaks
2 c. cranberry sauce
2 garlic cloves, minced
1 onion, minced
2 tbsp. lemon juice
1/2 c. melted butter
Parsley sprigs
Salt and pepper
Preheat oven to 350°F. Sprinkle both sides of cod with salt and pepper. Place steaks in a single layer in a buttered and foil lined shallow baking dish.
Mix melted butter, lemon juice, onion and garlic and cook over gentle heat until onion is golden. Pour mixture over cod steaks. Bake for 30 minutes, or until fish flakes easily when tested with a fork.
Add cranberry sauce and simmer until bubbly. Simmer for another 5 minutes, then serve cod steaks with sauce spooned over.
Serve with Farm Fresh Broccoli Crowns and Fresh Yams.
1 (10 ounce) package mixed baby greens
1 pomegranate, peeled and seeds separated
1 (8 ounce) package crumbled feta cheese
1 lemon, zested and juiced
1 teaspoon Dijon mustard
3 tablespoons red wine vinegar
3 tablespoons extra-virgin olive oil
salt and pepper to taste
Place the lettuce, pomegranate seeds, and feta cheese into a large mixing bowl; set aside.
Whisk together the lemon juice and zest, mustard, vinegar, olive oil, salt, and pepper in a separate bowl.
Pour over the salad and toss to coat. Serve immediately.
Save by using Fresh Lemons and Serve with Pepperidge Farm Texas Toast.
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