CHICKEN RECIPES
Chicken Breast Cordon Bleu
Additional ingredients to be purchased: ½ slice cheese and ½ slice ham for each serving
BB Ingredients: Italian dressing, bread crumbs, parmesan cheese, chicken gravy mix, lemon juice, butter,
cooking spray, seasonings
Combine bread crumbs with grated parmesan, garlic, and basil.
Spray pan with cooking spray.
Preheat oven to 350˚.
Cut breasts into single serving size.
Cut a slit through each piece and place ½ slice of ham and ½ slice of cheese in the slit. Roll and secure
with toothpick.
Dip each stuffed breast in Italian dressing, then in bread crumbs.
Place breasts in pan and bake for 34-40 min.
Make a sauce using chicken gravy mix as directed on package. Spruce up by adding lemon juice and
butter, if desired.
Breaded Chicken Breasts
BB Ingredients: Italian or ranch dressing, bread crumbs, parmesan cheese, chicken gravy mix, lemon
juice, butter, cooking spray, seasonings
Combine bread crumbs with grated parmesan, garlic, and basil, if desired
Spray pan with cooking spray.
Preheat oven to 350˚.
Cut breasts into single serving size.
Dip each piece Italian or ranch dressing, then in bread crumbs.
Place breasts in pan and bake for 30-40 min, depending on thickness.
Make a sauce using chicken gravy mix as directed on package. Spruce up by adding lemon juice and
butter, if desired.
Marinated Chicken
Ideas for marinade:
Italian dressing
Teriyaki
Barbeque sauce
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Honey Mustard Chicken
BB Ingredients: honey, whole grain mustard, garlic, bread crumbs, cooking spray, seasonings
Spray pan with cooking spray.
Preheat oven to 350˚.
Combine chopped garlic, mustard, honey, parsley (approx. equal amounts of each)
Cut breasts into single serving size.
Press bread crumbs on both sides of chicken.
Place breasts in pan and spoon mustard mixture on top.
Bake for 30-40 min, depending on thickness.
Chicken Marbella
Additional ingredients to be purchased: garlic, prunes (1 cup per 12 servings), green olives ( ½ cup per
12 servings), capers(1/2 cup per 12 servings)
BB Ingredients: red wine vinegar, olive oil, brown sugar, white wine, seasonings
Recipe for 10-12 servings:
Cut breasts into single serving size.
Combine chicken, 1 head chopped garlic, ¼ cup dried oregano, ½ cup red wine vinegar, ½ cup olive oil, 1
cup prunes, ½ cup green olives, ½ cup capers with juice, 6 bay leaves, salt, pepper.
Cover and let marinate refrigerated.
Spray pan with cooking spray.
Preheat oven to 350˚.
Place chicken in pan, spoon marinade over.
Sprinkle chicken pieces with brown sugar and pour white wine over them.
Bake 45-50 min, basting frequently.
Sprinkle with parsley or cilantro when serving. Place remaining juices in sauceboat.
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Pasta & Chicken Primavera (6 servings)
1 and 1/2 lb. boneless chicken breast
1 lb pasta
one 16 oz. package frozen pepper strips (equivalent to 3 peppers)
1 onion
3 carrots
1 8-oz pkg. frozen broccoli (equivalent to 1 head broccoli)
parmesan cheese
Coat peppers and broccoli with olive oil & roast 450 deg for 20 min. or sauté in oil until tender.
Note: frozen veggies, especially peppers, will produce liquid when roasted or sautéed; discard
this or incorporate as a sauce for greater flavor.
Cut chicken into pieces and bake 350 deg until done or sauté in oil until tender.
Cook pasta, reserve some liquid. Toss with veggies & chicken, sprinkle w/Parmesan cheese
Chicken Fajitas (6 generous servings)
1 and 1/2 lb. boneless chicken breast
one 16 oz. package frozen pepper strips (equivalent to 3 peppers)
1 onion
4 oz shredded cheese
salsa
sour cream
flour tortillas
marinade (mix italian dressing, salsa, soy sauce, lemon juice)
Sear the chicken breasts. Season with salt, pepper, chili powder and cumin. Wrap in foil to keep
warm while cooking the onions and peppers.
Coat peppers and onion with olive oil and roast 450 for 20 minutes or sauté in oil. Note: frozen
peppers will produce liquid when cooked; discard this or incorporate as sauce for greater flavor.
Slice the chicken into strips.
Fill tortillas with peppers, onions, chicken strips and sour cream.
Serve with Black Bean & Corn Salad. Use canned black beans & frozen corn. Mix together,
add olive oil & seasonings.
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PORK RECIPES
Pork Ribs
Pour barbeque sauce over pork
Bake 350˚ for approximately 30-40 minutes
Pork Cutlets
6 pounds boneless pork loin
2 tablespoons olive oil
6 teaspoons salt
1 teaspoon black pepper
1 15-oz. can or jar of tomato sauce
2 cups dry bread crumbs
2 tablespoons sage
2 tablespoons grated lemon zest
2 cloves crushed garlic
Heat oven to 350. Slice the pork into 16 thin cutlets. Heat the oil in a large ovenproof skillet over
medium-high heat. Season the pork with 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Cook the
pork until it's browned, about 2 minutes per side. Spoon tomato sauce lightly over each cutlet. In a small
bowl, combine the bread crumbs, sage, lemon zest, garlic, 1 teaspoon of the salt and 1/2 teaspoon of the
pepper. Sprinkle the breadcrumb mixture evenly over the tomato sauce on each cutlet. Roast until
bubbling and browned, 10 minutes.
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MEAT RECIPES
Italian Meatloaf
For 20 servings
5 lbs ground beef and turkey combined
2 ½ cups Italian breadcrumbs
5 eggs
2 ½ cups milk
2 onions, chopped
2 peppers, chopped (optional)
2 ½ teaspoons garlic salt
1 1/2 teaspoon basil
salt, pepper, onion powder, garlic powder, to taste
1 cup ketchup or bbq sauce for basting (or more as needed)
Preheat oven to 350°F.
In a large bowl, combine meat, eggs, seasonings and remaining ingredients except ketchup,
adding breadcrumbs to mixture last. Mix well.
Form meat into a dome shape. Brush top with ketchup and sprinkle with onion and garlic
powder, salt and pepper. Baste occasionally with ketchup during cooking.
Bake uncovered 1 1/2 hours.
Mushrooms and Sirloin Tips over Pasta for 20
1 2/3 cup red wine or non-alcoholic wine or beef broth
1 cup soy sauce
1 cup Worcestershire sauce
1/3 cup minced garlic
3 ½ Tablespoons olive oil
2 ½ Tablespoons dried oregano, crumbled
48 oz. mushrooms cut into slices
5 lb. sirloin, cut into thin strips
Combine marinade ingredients in an airtight plastic bag or large Tupperware. Add mushrooms
and beef and coat thoroughly. Refrigerate for 30 minutes.
Spray a large skillet with cooking spray. Heat over medium-high heat for 1 minutes. Using a
slotted spoon, transfer half the beef mixture to skillet. Cook for four minutes or until meat is no
longer pink, stirring frequently. Put on a plate and set aside. Repeat with remaining beef
mixture, reserving all marinade. (You can broil the meat in the oven using the broiler and a large
baking sheet or roasting pan instead – but pay attention!)
Place all beef together in skillet and add marinade. Increase heat to high and cook for one
minute. (If you’re using the oven, return meat and marinade to the oven and broil for another
minute,) Remove from heat and serve over rice or egg noodles.
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PASTA RECIPES
Lasagna for 20-24
2 boxes Lasagne noodles
7 cups (56 oz) pasta sauce
2 15-oz. containers of ricotta cheese
6 cups shredded mozarella cheese
1/2 cup grated Parmesan cheese
4 eggs, slightly beaten
2 T chopped parsley
Preheat oven to 350. Boil noodles only about 4 minutes until barely softened. Drain and cover with cool
water to keep them from sticking together. In a large bowl, combine ricotta, 2 cups of mozzarella,
Parmesan and eggs. Spray baking dish with cooking spray. Spread sauce over the bottom of the baking
dish. Place noodles covering the bottom, slightly overlapping. Drop ricotta mixture by spoonfuls over
the noodles, cover lightly with sauce and sprinkle with mozzarella. Repeat for as many layers as you
can. For top layer, omit ricotta mixture. Cover with foil and bake for 30 minutes. Remove foil and bake
for additional 10 minutes. Let stand 10 minutes before serving.
VEGETABLE RECIPES
Roasted Carrots
2 lbs carrots
4 - 6 tablespoons Italian Dressing
Peel carrots and cut into 1 1/4 inch pieces. Or use the bags of mini carrots. Place in a shallow baking
pan. Toss with the salad dressing. Cover with foil and roast at 450 degrees for 20 minutes. Remove
foil, stir, and continue cooking 20 - 25 minutes or until tender-crisp, turning occasionally.
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