4 Boneless, Skinless Chicken Breasts
1/8 teaspoon Cayenne
1/2 teaspoon Freshly Ground Black Pepper
1 Clove Garlic, chopped
2 teaspoons Kosher Salt
1 tablespoon Ground Cumin
1 tablespoon Chili Powder
2 tablespoons Chopped Fresh Cilantro Leaves, plus a few whole leaves for garnish
2 tablespoons Olive Oil
1/4 cup Julienned Green Bell Pepper
2 tablespoons Diced Red Onion
1 medium Plum Tomato, cored and diced (about 1/4 cup)
4 ounces Shredded Colby-Jack Cheese
Preheat oven to 400 degrees F.
Whisk together the oil, chopped cilantro, chili powder, cumin, salt, garlic, pepper, and cayenne in a bowl; add the chicken and toss to coat.
Transfer chicken to a foil-lined baking sheet and arrange the green pepper, onion, and tomato over each. Roast until the largest piece is just cooked through, and an instant-read thermometer inserted in the thickest part reads 165 degrees F, about 20 minutes.
Remove the chicken from oven and immediately top with the cheese and serve as the cheese melts. Transfer the chicken to a platter or among plates and garnish with fresh cilantro leaves.
Save by using Kraft Shredded Cheese and Serve with Hanover Green Beans.
4 (5 to 6-ounce) Tilapia Fillets
Vegetable Oil Cooking Spray
Extra-Virgin Olive Oil, for drizzling
Kosher Salt and Freshly Ground Black Pepper
1/4 cup Plain, Full-Fat Greek Yogurt
1 teaspoon Dijon Mustard
1/4 cup Lemon Juice (from 1 large lemon)
2 tablespoons Chopped Fresh Chives
Kosher Salt and Freshly Ground Black Pepper
For the fish: Preheat a broiler. Spray a small baking sheet or glass baking dish with vegetable oil cooking spray. Set aside. Drizzle the tilapia fillets on both sides with olive oil and season with salt and pepper. Arrange the fillets in a single layer on the prepared baking sheet and broil until cooked through and the flesh flakes easily with a fork, about 6 to 8 minutes. Set aside to cool slightly.
For the sauce: In a small bowl, mix together the yogurt, agave nectar, and mustard until smooth. Whisk in the lemon juice and chives. Season with salt and pepper, to taste. Transfer the tilapia to a serving platter and drizzle with the sauce.
Serve with Fresh Express Salads and Betty Crocker Cheddar & Sour Cream Potatoes.
1 pound Lean 93% Ground Round
2 teaspoons Salt, or to taste
2 (8-ounce) packages Crescent Roll Tubes
2 (4-ounce) Cans Whole Green Chiles
1 (8-ounce) pack Shredded Mild Cheddar Cheese
1/2 medium Onion, chopped
1 pint Light Sour Cream
1 bunch Scallions (about 8), diced
Black Olives, chopped
Preheat oven to 375 degrees. Heat skillet on high temperature. Add ground round, salt to taste and brown for approximately 9 minutes. Roll out first package of crescent rolls onto a baking sheet. Separate into 4 individual squares. Do not separate into triangles
Lay one chile on each of the four crescent roll squares. Place 3 ounces cooked ground round on top of each of the 4 chiles. Sprinkle 1-ounce of cheddar cheese and chopped onion over the ground round on each of the 4 wraps. Open the second pack of crescent rolls and place the same square piece over each of the wraps. Top each wrap with another ounce of cheese.
Place the wraps in the pre-heated oven. Bake for 13 minutes. Dollop sour cream on each wrap. Top with diced scallions and black olives.
Save by using Heluva Good Sour Cream and Serve with Birdseye Steamfresh Vegetables..
4 thin-cut Boneless Pork Loin Chops
Salt and Freshly Ground Black Pepper
1/4 cup Grainy Dijon Mustard
1/4 cup Honey
2 tablespoons Cider or Wine Vinegar
1 cup Bread Crumbs
2 tablespoons Freshly Chopped Thyme Leaves
1 Lemon, zested
2 tablespoons Extra-Virgin Olive Oil
2 tablespoons Butter
2 tablespoons All-Purpose Flour
2 tablespoons Orange Marmalade or Apricot Preserves
1 cup Chicken Stock
2 teaspoons Worcestershire Sauce
Line a baking sheet with a wire rack. Heat the oven to 275 degrees F. Trim the fat from the chops and sandwich each chop between 2 pieces of waxed paper or plastic. Pound the chops to 1/8-inch thickness and season with salt and pepper, to taste. In a shallow dish combine the mustard, honey and vinegar. Add the chops and turn to coat in sticky sauce. On a plate combine the bread crumbs with the thyme and zest of the lemon.
Press chops in the crumbs to coat evenly. Heat the extra-virgin olive oil, a couple turns of the pan, in large skillet over medium heat. Cook the cutlets until crisp, 3 to 4 minutes on each side. Arrange the chops on the baking sheet with the rack and put in the oven to keep them crisp. To the skillet, over low heat, add the butter and melt. Whisk in the flour and cook for 1 minute.
Stir in the preserves, then whisk in the stock. Cook for a couple of minutes to thicken and season with salt and pepper, to taste. Transfer the chops from the oven to a serving platter and douse with sweet-savory gravy before serving.
Serve with Cole's Garlic Bread and Fresh Broccoli Crowns.
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