1 jar alfredo sauce
1/4 cup pesto
2 pounds ravioli
1 pound cooked chicken breast
1 cup parmesan cheese
1/2 salt
1/2 pepper
Mix all ingredients together and pour in a baking dish. Bake at 350 degrees for 1 hour if frozen or 30 minutes if defrosted.
Thursday, May 29, 2008
Indonesian Pork Tenderloin
INGREDIENTS
3 tablespoons lime juice
3 tablespoons reduced-sodium soy sauce
3 tablespoons stir-fry sauce
3/4 teaspoon ground ginger
1 teaspoon crushed red pepper flakes
3 garlic cloves, minced
1 (1 pound) pork tenderloin
In a bowl, combine the first six ingredients. Place the pork in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat; refrigerate for 2 hours, turning occasionally. Cover and refrigerate remaining marinade for basting.
Drain and discard marinade. Grill pork, covered, over hot heat for 15-20 minutes or until a meat thermometer reads 160 degrees F and juices run clear, basting occasionally with reserved marinade.
3 tablespoons lime juice
3 tablespoons reduced-sodium soy sauce
3 tablespoons stir-fry sauce
3/4 teaspoon ground ginger
1 teaspoon crushed red pepper flakes
3 garlic cloves, minced
1 (1 pound) pork tenderloin
In a bowl, combine the first six ingredients. Place the pork in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat; refrigerate for 2 hours, turning occasionally. Cover and refrigerate remaining marinade for basting.
Drain and discard marinade. Grill pork, covered, over hot heat for 15-20 minutes or until a meat thermometer reads 160 degrees F and juices run clear, basting occasionally with reserved marinade.
Tuesday, May 27, 2008
Italian Style Pork Chops
INGREDIENTS
3 cups crushed saltine crackers
2 cups grated Parmesan cheese
1 tablespoon Italian-style seasoning
1/4 teaspoon garlic powder
1 cup butter, melted
6 pork chops
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C).
In a medium bowl, combine the crushed saltines, Parmesan cheese, Italian-style seasoning and garlic powder and mix together well.
Dip the chops in the melted butter and then dredge each chop in the cracker mixture, coating all sides thoroughly. Place the chops in a 9x13 inch baking dish.
Bake at 425 degrees F (220 degrees C) for 30 to 40 minutes, or until internal pork temperature reaches 160 degrees F (70 degrees C).
3 cups crushed saltine crackers
2 cups grated Parmesan cheese
1 tablespoon Italian-style seasoning
1/4 teaspoon garlic powder
1 cup butter, melted
6 pork chops
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C).
In a medium bowl, combine the crushed saltines, Parmesan cheese, Italian-style seasoning and garlic powder and mix together well.
Dip the chops in the melted butter and then dredge each chop in the cracker mixture, coating all sides thoroughly. Place the chops in a 9x13 inch baking dish.
Bake at 425 degrees F (220 degrees C) for 30 to 40 minutes, or until internal pork temperature reaches 160 degrees F (70 degrees C).
Beef Noodle Bowl
• 8 oz. linguine or spaghetti (uncooked)
• 3 cups broccoli florets
• 1 cup carrots (peeled and sliced)
• 2 tsp. vegetable oil
• 1 lb beef sirloin steak (cut in strips)
• ¼ cup zesty Italian dressing
• ¼-½ cup teriyaki sauce
• 1 tsp. ground ginger
Cook pasta, adding broccoli and carrots for the last few minutes of the cooking time. Drain pastamixture.Meanwhile, heat oil in large nonstick skillet. Add meat; cook until browned on all sides. Stir inItalian dressing, teriyaki sauce, and ginger. Cookuntil sauce thickens and meat is done, stirringoccasionally. Toss pasta and meat mixtures inlarge serving bowl. Makes 4 servings, about 2cups each.
• 3 cups broccoli florets
• 1 cup carrots (peeled and sliced)
• 2 tsp. vegetable oil
• 1 lb beef sirloin steak (cut in strips)
• ¼ cup zesty Italian dressing
• ¼-½ cup teriyaki sauce
• 1 tsp. ground ginger
Cook pasta, adding broccoli and carrots for the last few minutes of the cooking time. Drain pastamixture.Meanwhile, heat oil in large nonstick skillet. Add meat; cook until browned on all sides. Stir inItalian dressing, teriyaki sauce, and ginger. Cookuntil sauce thickens and meat is done, stirringoccasionally. Toss pasta and meat mixtures inlarge serving bowl. Makes 4 servings, about 2cups each.
Garlic Lime Chicken
1/2 cup Lime juice
1/4 cup cider vinegar
6 garlic cloves
2 T fresh or dried oregano
1 T. coriander
2 t. pepper
1 t. paprika
1/4 cup oil
Mix all ingredients and marinade 8 hours or overnight. Brown the chicken and then cook 30 -35 minutes on 375 degrees or until juices run clear or Grill until done.
1/4 cup cider vinegar
6 garlic cloves
2 T fresh or dried oregano
1 T. coriander
2 t. pepper
1 t. paprika
1/4 cup oil
Mix all ingredients and marinade 8 hours or overnight. Brown the chicken and then cook 30 -35 minutes on 375 degrees or until juices run clear or Grill until done.
Feta Chicken Bake
6 boneless skinless chicken breast halves (2 lb.)
2 Tbsp. lemon juice, divided
1/4 tsp. salt
1/4 tsp. black pepper
1 pkg. (3.5 oz.) ATHENOS Crumbled Feta Cheese
1 tbsp dried basil
1/4 cup chopped tomato or diced can tomato
1/4 cup chopped parsley
Preheat oven to 350°F. Arrange chicken in 13x9-inch baking dish.Drizzle with 1 Tbsp. of the lemon juice. Season with salt and blackpepper. Top with cheese and basil ; drizzle with remaining 1 Tbsp. lemon juice.Bake 35 to 40 minutes or until chicken is cooked through.Sprinkle with tomato and parsley.
2 Tbsp. lemon juice, divided
1/4 tsp. salt
1/4 tsp. black pepper
1 pkg. (3.5 oz.) ATHENOS Crumbled Feta Cheese
1 tbsp dried basil
1/4 cup chopped tomato or diced can tomato
1/4 cup chopped parsley
Preheat oven to 350°F. Arrange chicken in 13x9-inch baking dish.Drizzle with 1 Tbsp. of the lemon juice. Season with salt and blackpepper. Top with cheese and basil ; drizzle with remaining 1 Tbsp. lemon juice.Bake 35 to 40 minutes or until chicken is cooked through.Sprinkle with tomato and parsley.
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