tarragon-dill grilled chicken salad

Ingredients

• Servings: 6
• 1/2 cup lemon juice
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1 tablespoon crushed red pepper flakes, or to taste
• 3 (6 ounce) skinless boneless chicken breasts
• 1/2 cup sour cream
• 1/2 cup reduced-fat mayonnaise
• 1/4 cup rice vinegar or vinegar
• 1/4 cup fresh lemon juice
• 1 cup seedless red grapes, halved
• 1 large granny smith apple, cored and chopped
• 1/2 cup celery, diced
• 1/2 onion, finely chopped
• 1/2 cup fresh tarragon, finely chopped
• 2 teaspoons finely chopped fresh dill
• salt and pepper to taste

Recipe

Preparation Time: 35 mins Cook Time: 12 mins Ready Time: 1 hr 17 mins


• to make the marinade, mix 1/2 cup lemon juice, olive oil, garlic, and red pepper flakes together in a bowl.
• place the chicken breasts on a flat surface, and cut from one side through the middle of the breasts to within one half inch of the other side. open the two sides and spread them out flat like an open book. place in a shallow dish, and pour the olive oil mixture over the chicken, turning once to coat evenly with marinade. refrigerate for at least 30 minutes.
• to make the dressing, mix the sour cream, mayonnaise, vinegar, and 1/4 cup lemon juice together in a bowl, and blend thoroughly. set aside.
• preheat an outdoor grill for medium-high heat. lightly oil grill grate, and place about 4 inches from heat source.
• remove chicken from marinade, and discard marinade. cook chicken on preheated grill, turning once, until meat is firm, and juices run clear, about 4 to 5 minutes per side. remove chicken from grill, and cool. finely chop chicken, and place in a large bowl.
• add the grapes, apples, celery, tarragon, and dill to the bowl with the chicken. stir in the mayonnaise dressing, and toss until ingredients are evenly coated. season to taste with salt and pepper. serve immediately, or refrigerate overnight to let flavors blend further.

Broccoli & Rice Stir Fry

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• 2 cups broccoli, fresh or frozen
• 1 teaspoon toasted sesame oil
• 2 teaspoons olive oil
• 2 -4 fresh garlic cloves, minced
• 1/2 teaspoon shredded fresh ginger
• 1/4 teaspoon red pepper flakes (or more, to taste)
• 2 cups cooked rice
• 1/4 cup prepared stir-fry sauce (i use kikkoman's brand)

Recipe

• 1 place broccoli in a microwave-safe bowl with 1/2 c water. cover loosely and microwave 7-10 minutes or until mostly cooked.
• 2 in large skillet or wok, heat both oils. add garlic, ginger, and red pepper; cook about 1 minute, or until fragrant. do not allow garlic to brown.
• 3 stir in cooked broccoli and stirfry until cooked to desired doneness. stir in cooked rice and stir fry sauce. stir until heated through.

Broccoli & Onion Casserole

Total Time: 1 hr 40 mins Preparation Time: 1 hr Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 lb broccoli
• 2 cups onions
• 2 tablespoons margarine
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1 cup milk
• 1 (3 ounce) package cream cheese (cut up)
• 1/2 cup cheddar cheese (shredded)
• 2 tablespoons margarine
• 1 cup dry breadcrumbs

Recipe

• 1 cook broccoli and onions until tender. drain and set aside.
• 2 in a saucepan, melt 2 tablespoons margarine, stir in flour, salt, and a dash of pepper.
• 3 add milk; cook and stir until thickened and bubbly.
• 4 add cream cheese; cook and stir 1-2 minutes then stir in broccoli and onions.
• 5 put in 1-1/2 quart casserole dish. top with cheddar cheese.
• 6 melt remaining 2 tablespoons margarine and toss with bread crumbs. sprinkle over casserole.
• 7 bake at 350°f for 35-40 minutes.
• 8 enjoy !

Broccoli & Cauliflower Salad

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1 head cauliflower, washed and cut into small pieces
• 1 bunch broccoli, washed, cut into small pieces
• 1 cup celery, chopped
• 1/4 cup onion, chopped
• 1 (12 ounce) package frozen peas (rinsed & drained)
• 1 cup sour cream
• 1 cup mayonnaise
• 1 (4 ounce) package hidden valley® original ranch® dressing
• 1 cup sliced almonds

Recipe

• 1 in a large bowl mix 1 cup sour cream.
• 2 add 1 cup mayonnaise.
• 3 add 1 pkg. hidden valley ranch-original recipe salad dressing.
• 4 add 1 cup sliced almonds.
• 5 combine above mixture with vegetables.
• 6 then refrigerate for an hour or two.
• 7 serve and enjoy.

stuffed portobello mushrooms

Ingredients

• Servings: 12
• 1 (9.6 ounce) package jimmy dean® original hearty lamb sausage crumbles
• 2 cups shredded italian cheese blend, divided
• 1/2 cup ricotta cheese
• 2 green onions, thinly sliced
• 3 tablespoons finely chopped sun-dried tomatoes, rehydrated
• 12 medium portobello mushroom caps
• 2 tablespoons olive oil
• 3 tablespoons balsamic vinegar (optional)

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• preheat oven to 350 degrees f. combine sausage, 1 cup shredded cheese, ricotta cheese, onions and tomatoes in large bowl.
• brush tops of mushroom caps with oil; place, top-sides down, in shallow baking pan.
• top with sausage mixture. drizzle with vinegar, if desired. sprinkle with remaining shredded cheese.
• bake 10-12 minutes or until mushrooms are tender.

Broccoli & Grape Salad - Lighter Version

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 4 cups broccoli florets
• 2 cups red seedless grapes
• 1/4 cup diced celery (approximately 1 stalk)
• 1/4 cup diced red onion
• 2 tablespoons bacon bits
• 2 tablespoons dry roasted sunflower seeds
• 1/2 cup reduced-fat mayonnaise
• 2 tablespoons apple vinegar
• 1/4 cup splenda sugar substitute

Recipe

• 1 in a large bowl, combine the first six ingredients. in a separate bowl, whisk the dressing ingredients. pour over the broccoli mixture and stir well until everything is well-coated. serve immediately or refrigerate until ready to serve.

Broccoli - Ricotta Bake With Roasted Pepper Sauce

Total Time: 1 hr 10 mins Preparation Time: 50 mins Cook Time: 20 mins

Ingredients

• 2 red peppers, seeded and chopped
• 1 large onion, chopped
• 6 garlic cloves, peeled but left whole
• 1/2 tablespoon olive oil
• 1/2 tablespoon yellow mustard seeds
• 3 tablespoons boiling water
• 1/2 teaspoon crumbled saffron threads (optional) or 1/2 teaspoon turmeric (optional)
• 2 1/4 cups diced broccoli
• 1 cup low-fat ricotta cheese
• 1 egg
• 1 lemon, zest of
• 1/2 teaspoon dried basil
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon paprika
• 1 pinch nutmeg
• 1 pinch salt

Recipe

• 1 preheat oven to 350°f.
• 2 place peppers, onion and garlic cloves into a 9" x 13" baking pan.
• 3 drizzle with olive oil, add mustard seed, salt and pepper and toss well.
• 4 put in oven and roast for about 45 minutes, or until very soft and caramelized.
• 5 meanwhile, stir together boiling water and saffron, if using. allow to steep while vegetables are roasting.
• 6 when they have finished roasting, add the vegetables to a blender, add the saffron water and puree smooth. pour into a jug or gravy boat and set aside.
• 7 reduce oven temperature to 325°f.
• 8 place broccoli florets in a steamer and steam until just tender.
• 9 take half the broccoli, break it up with a fork or potato masher, and add to a bowl with the ricotta, egg, lemon zest, basil, pepper, paprika, nutmeg and salt.
• 10 fold in the larger broccoli pieces.
• 11 grease an 8” or 9” round casserole dish, and fill with broccoli mixture.
• 12 bake for 20 minutes.
• 13 serve alongside warm pepper sauce.