1 cup dry bread crumbs
1/4 cup grated Parmesan cheese
2 teaspoons Italian-style seasoning
1 cup milk
1 pound skinless, boneless turkey breast meat - cut into strips
1/4 cup olive oil
In shallow bowl, combine bread crumbs, Parmesan cheese and Italian seasoning.
Pour milk into another shallow bowl. Dip turkey in milk, then in crumb mixture.
Heat olive oil in a large skillet over medium heat. Cook turkey for 8 - 10 minutes or until golden brown.
Serve with Hanover Gold Line or Silver Line Vegetables and Minute Rice.
1 pound beef cube steak
1/2 teaspoon ground cumin
Salt and pepper for taste
1 green bell pepper, sliced
1 onion, sliced
1 (16 ounce) jar salsa
Water as needed
Preheat oven to 375°F.
Place the steaks in a 9x13 inch baking dish and season with cumin and salt and pepper.
Arrange the pepper and onion over the meat and pour salsa over all, adding some water as needed to the bottom of the baking dish. Cover with foil.
Bake at 375°F for 30 to 40 minutes.
Save by using Newman's Own Salsa and Serve with Huntsinger Farms White Potatoes.
2 cups ricotta cheese
1 (13 ounce) jar marinated artichoke hearts, drained and chopped
2 teaspoons dried basil
4 skinless, boneless chicken breast halves
2 pinches freshly ground black pepper
2 pinches ground cumin
Preheat oven to 350°F. Lightly grease a baking dish.
In a medium bowl, stir together the ricotta cheese, artichoke hearts, basil, pepper and cumin.
Place the chicken breasts on a flat surface and cut from one side through the middle of the breast to within one half inch of the other side. Open the two sides and spread them out flat like an open book. Spread the chicken with the ricotta mixture and roll up. Place the rolls in prepared baking dish, seam side down.
Bake in preheated oven until juices run clear, about 30 minutes.
Save by using Maggio Ricotta Cheese and Serve with Libby's Vegetables.
4 center cut pork chops
1/2 cup prepared mustard
1/4 cup all-purpose flour
3 tablespoons vegetable oil
1 (10.5 ounce) can condensed chicken and rice soup
Prepare the pork chops by coating both sides of each chop with mustard. Dredge the coated chops in flour. Heat the oil in a large skillet over medium-high heat.
Place pork chops into the hot oil and cook until browned on both sides. Remove from pan and discard any excess oil in the pan.
Return the chops to the pan and reduce heat to low. Pour undiluted soup over the chops making sure to put an ample amount of rice on each one.
Cover and cook on low for 30 minutes or until pork is no longer pink and the juices run clear.
Serve with Simply Potatoes and Fresh Express Salad Blends.
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