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Spinach and Mushroom Smothered Chicken

Spinach and Mushroom Smothered Chicken

Ingredients
3 cups fresh baby spinach
1-3/4 cups sliced fresh mushrooms
3 green onions, sliced
2 tablespoons chopped pecans
1-1/2 teaspoons olive oil
4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon rotisserie chicken seasoning
2 slices reduced-fat provolone cheese, halved

Directions
In a large skillet, saute the spinach, mushrooms, onions and pecans in oil until mushrooms are tender. Set aside and keep warm. Sprinkle chicken with seasoning.

Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 170°.

Top with cheese. Cover and grill 2-3 minutes longer or until cheese is melted. To serve, top each chicken breast with reserved spinach mixture. Yield: 4 servings.

Recipe found here: Spinach and Mushroom Smothered Chicken

Potato Kielbasa Skillet

Potato Kielbasa Skillet

Ingredients
1 pound red potatoes, cubed
3 tablespoons water
3/4 pound smoked kielbasa or Polish sausage, cut into 1/4-inch slices
1/2 cup chopped onion
1 tablespoon olive oil
2 tablespoons brown sugar
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1/2 teaspoon dried thyme
1/4 teaspoon pepper
4 cups fresh baby spinach
5 bacon strips, cooked and crumbled

Directions
Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 4 minutes or until tender; drain.

In a large skillet, saute kielbasa and onion in oil until onion is tender. Add potatoes; saute 3-5 minutes longer or until kielbasa and potatoes are lightly browned.

Combine the brown sugar, vinegar, mustard, thyme and pepper; stir into skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. Add spinach and bacon; cook and stir until spinach is wilted. Yield: 4 servings.

Recipe found here: Potato Kielbasa Skillet

Grilled Potatoes & Peppers

Grilled Potatoes & Peppers

Ingredients
8 medium red potatoes, cut into wedges
2 medium green peppers, sliced
1 medium onion, cut into thin wedges
2 tablespoons olive oil
5 garlic cloves, thinly sliced
1 teaspoon paprika
1 teaspoon steak seasoning
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper

Directions
In a large bowl, combine all ingredients. Divide between two pieces of heavy-duty foil (about 18 in. square). Fold foil around potato mixture and crimp edges to seal.

Grill, covered, over medium heat 40-45 minutes or until potatoes are tender. Open foil carefully to allow steam to escape. Yield: 10 servings.

Recipe found here: Grilled Potatoes & Peppers

Spring Brunch Bake

Spring Brunch Bake

Ingredients
8 cups cubed French bread
2 cups cut fresh asparagus (1-inch pieces)
1 cup cubed fully cooked lean ham
3/4 cup shredded part-skim mozzarella cheese
6 egg whites
3 eggs
1-1/2 cups fat-free milk
2 tablespoons lemon juice
1/4 teaspoon garlic powder

Directions
In a large bowl, combine the bread, asparagus, ham and cheese. Whisk the egg whites, eggs, milk, lemon juice and garlic powder; pour over bread mixture and stir until blended. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.

Cover and bake at 350° for 25 minutes. Uncover and bake 8-10 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Yield: 6 servings

Recipe found here: Spring Brunch Bake

Pink Lemonade Stand Cake

Pink Lemonade Stand Cake

Ingredients
1 cup buttermilk
2 tablespoons lemon juice
2 tablespoons seedless strawberry jam, warmed
2 tablespoons thawed pink lemonade concentrate
2 tablespoons grenadine syrup
1 cup unsalted butter, softened
1-1/4 cups sugar
3 tablespoons grated lemon peel
4 eggs
1/2 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

FROSTING:
1 cup unsalted butter, softened
1 package (8 ounces) cream cheese, softened
1 tablespoon grated lemon peel
4 cups confectioners’ sugar
1/3 cup plus 3 tablespoons thawed pink lemonade concentrate, divided
Pink sprinkles

Directions
Preheat oven to 350°. Line bottoms of three greased 8-in. round baking pans with parchment paper; grease paper.
In a small bowl, whisk the first five ingredients until blended. In a large bowl, cream butter, sugar and lemon peel until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk mixture, beating well after each addition.

Transfer batter to prepared pans. Bake 20-24 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.

For frosting, in a large bowl, beat butter, cream cheese and lemon peel until smooth. Gradually beat in confectioners’ sugar and 1/3 cup lemonade concentrate. If necessary, refrigerate until spreadable, up to 1 hour.

Place one cake layer on a serving plate. Brush 1 tablespoon lemonade concentrate over cake; spread with 1/2 cup frosting. Repeat layers. Top with remaining cake layer; brush remaining lemonade concentrate over top.
Spread remaining frosting over top and sides of cake.

Decorate with sprinkles. Refrigerate until serving. Yield: 12 servings.

For cupcakes: Make batter as directed; fill 24 paper-lined muffin cups three-fourths full. Bake in a preheated 350° oven for 16-19 minutes or until a toothpick comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. Prepare frosting as directed, omitting 3 tablespoons lemonade concentrate for brushing layers; pipe or spread frosting over tops. Yield: 2 dozen cupcakes.

Recipe found here: Pink Lemonade Stand Cake

Patriotic Trifle

Patriotic Trifle

Ingredients
1 package (3 ounces) berry blue gelatin
1 package (3 ounces) strawberry gelatin
2 cups boiling water
1 cup cold water
2 cups cold milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 carton (8 ounces) frozen whipped topping, thawed, divided
1 pint fresh blueberries
1 quart fresh strawberries, quartered
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes

Directions
In two small bowls, combine each gelatin flavor with 1 cup boiling water. Stir 1/2 cup cold water into each. Pour each into an ungreased 9-in. square pan. Refrigerate for 1 hour or until set.
In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 2 cups whipped topping.

Set aside 1/4 cup blueberries and 1/2 cup strawberries for garnish. Cut the gelatin into 1-in. cubes. In a 3-qt. trifle bowl or serving dish, layer the strawberry gelatin, half of the cake cubes, the remaining blueberries and half of the pudding mixture.

Top with blue gelatin and remaining cake cubes, strawberries and pudding mixture. Garnish with reserved berries and remaining whipped topping. Serve immediately. Yield: 16-20 servings.

Recipe found here: Patriotic Trifle

Strawberry Cream Cake Roll

Strawberry Cream Cake Roll

Ingredients
4 eggs
1 teaspoon vanilla extract
3/4 cup sugar
3/4 cup sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
Confectioners’ sugar

CREAM FILLING:
1 cup heavy whipping cream
1/4 cup sugar
1/2 teaspoon vanilla extract
2 cups fresh or frozen strawberries, cut up
Additional whole strawberries
Whipped cream, optional

Directions
In a bowl, beat eggs with vanilla on high speed with an electric mixer for 5 minutes or until lemon-colored. Gradually add sugar, beating until dissolved. Combine flour, baking powder and salt; fold gently into egg mixture just until combined. Pour into a greased and waxed paper-lined jelly roll pan. Spread batter evenly over pan. Bake at 375° for 10-12 minutes or until light brown. Turn out onto a cloth that has been sprinkled with confectioners’ sugar. Peel off paper from cake; roll up cloth and cake. Cool.

For filling, whip cream, sugar and vanilla. Unroll cake and spread filling over it; sprinkle with strawberries. Roll up the cake again and chill 2 hours before serving. Sprinkle with confectioners’ sugar; garnish with strawberries, and additional whipped cream if desired. Yield: 10 servings.

Recipe found here: Strawberry Cream Cake Roll

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