More is Better

From Rachael Ray magazine October 2014 --this was really easy and so yummy and adding the half lemon and squeezing over the chicken was awesome. Next time I would not just half the chicken to serve I would slice each cooked breast into 1" strips to serve. 4 6 - 7  ounces   boneless, skinless chicken breasts Salt and pepper 3  tablespoons   EVOO 1  large clove garlic, grated or minced 4  cups   baby spinach A pinch freshly grated or ground nutmeg 1/2   cup   drained fresh ricotta 1/2   cup   (loosely packed) freshly, finely grated Parmigiano-Reggiano or Grana Padano 8  slices prosciutto di Parma (preferably "reserve" quality), thinly sliced 1  lemon, halved Position  a rack in the center of the oven and preheat to 350 degrees . Butterfly the chicken by slicing horizontally into the thick, long side of each  breast , taking care not to slice all the way through. Open each breast like a b...

This recipe for Tuscan  T omato-White Bean Soup  Recipe courtesy of Food Network Magazine. I thought it was so yummy that I immediately shared with my sister Linda and my sister-in-law Andrea as this looked like a great meal reminiscent of Italy! Andrea made it first and this is her photo  and as always perfect presentation!!! I made it last weekend and used my handheld immersion blender rather than a blender. 3 tablespoons extra-virgin olive oil, plus more for drizzling 1 large onion, chopped 5 cloves garlic, smashed Kosher salt 2 tablespoons tomato paste 2 pounds tomatoes, chopped 2 15 -ounce cans no-salt-added white beans, drained and rinsed 1 quart low-sodium vegetable or chicken broth 1 sprig rosemary, plus 1 teaspoon chopped leaves 1/4 teaspoon red pepper flakes, plus more for sprinkling 4 cups cubed ciabatta bread (about 4 ounces) 1/2 cup shredded mozzarella cheese (about 2 ounces) Directions Heat 1 tablespoon olive oil in a large pot or Du...

OK let me start out with this is not one of the healthiest meals to eat --that being said --it is delicious and a great occasional treat ! Enjoy! The recipe for dressing on the side of Pampered Chef Measure Mix'n Pour or see below--we omitted the sugar.  2 packages  Ramen  Chicken  Noodles -- noodles only crumbled up  2 sticks  butter ( I only used 1 1/2 sticks -diet version)  1 cup sliced almonds -- toasted  1 cup  sesame seeds      1/2  ramen  packet  seasoning   shredded  Romaine lettuce    cooked shredded  chicken  ( I used 2 breasts) Asian Dressing**** - recipe on side of measure mix n'pour. Melt butter - fry up noodles and add sesame, almonds, and seasonings. Combine with Romaine and Chicken - pour dressing over top. **** 3 oz - Rice Wine Vinegar 1.5 oz - Lite Soy Sauce 1/4 tsp - Ground Ginger 1 - Pressed Garlic Clove 6.5 oz - Canola Oil Shake or stir to mix

When you find you have a surplus of fresh figs and lemons this is a great recipe. Be sure to eat the lemons as well with the chicken. I used bone in skin on chicken breasts and served it over rice as it complements the sauce very well. 3 lemons, divided 1 cup dried mission figs 5 chicken breasts or 1 whole skinless chicken, cut into 8 pieces 1/2 teaspoon salt 1/4 teaspoon ground pepper 1/4 cup packed brown sugar 2 tablespoons balsamic vinegar 1/3 cup water Directions Preheat the oven to 400. Spray a 9 X 13-inch baking dish with nonstick spray. Trim the ends from 1 lemon: cut into very thin, round slices (about 12). Place the lemon slices and the figs in the baking dish. You may want extra lemon slices. They are really good to eat after they have been cooking under the chicken. Arrange the chicken breast or pieces. Sprinkle with salt and pepper. Squeeze enough juice from the remaining 2 lemons to equal 3 tablespoons; transfer to a small bowl. Stir in the b...