1-1/2 lbs broccoli (3 large heads) chopped
24 oz boneless skinless chicken breasts (or 18 oz cooked)
salt and fresh ground pepper
1 tbsp butter
2 tsp extra virgin olive oil
2 cloves garlic, crushed
2 tbsp shallots, minced (onions would work too)
4 tbsp flour
1 cup fat free chicken broth
1 cup fat free milk
2 oz dry sherry (white wine would work)
6 oz shredded reduced-fat swiss
1/4 cup grated parmesan cheese
1/4 cup seasoned whole wheat breadcrumbs
Bring a large pot of water to a boil. Add the broccoli and blanch 3 minutes. Rinse with cold water to stop the cooking. Drain well and set aside.
Preheat oven to 350°. Grease a 9 x 13 inch baking dish with cooking spray.
Season the chicken with salt and pepper. Using a grill pan or Forman grill, saute chicken on medium-low heat on both sides until browned, and just about cooked through, about 5 minutes on each side. Remove from heat and transfer chicken to a cutting board. When cooled, slice chicken into bite sized pieces.
Heat a medium skillet on medium heat. Add the butter and oil until melted and then add garlic and shallots. Sprinkle the flour and whisk until smooth. Stir in broth, milk and sherry and bring to a boil. Remove from heat and stir in half of the swiss cheese.Season to taste with salt and pepper.
1 pound fusilli pasta
3 tablespoons olive oil
2 cloves garlic, minced
3 cups cherry tomatoes, quartered (about 1 1/2 pints)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup packed fresh basil leaves, torn
8 ounces fresh mozzarella, diced (about 1 1/4 cups)
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1/2 cup of the cooking liquid.
In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes. Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes. Transfer the tomato sauce to the bowl with the pasta. Toss to combine. Add the basil leaves and mozzarella. Stir to combine. Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve.
1/2 lime, juice of
2 cups water
1 tsp salt
3 tbsp fresh chopped cilantro
3 tsp vegetable oil
In a small heavy pot, add rice, water, 1 tsp oil and salt. Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low andcover about 15 minutes. Shut off flame and keep covered an additional 5 minute.
In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.
1 (8oz.) package elbow macaroni
1/4 cup butter
1/4 cup all-purpose butter
2 cups milk
1 tsp salt
2 cups (8 oz) shredded cheddar cheese
1 egg, beaten
shredded cheese to sprinkle on top
Cook macaroni according to package directions,
omitting salt. Drain well, and set aside.
Melt butter in a heavy saucepan over low heat;
add flour, stirring constantly. Gradually add milk;
cook over medium heat, stirring constantly, until
thickened and bubbling.
Stir in salt and cheese,
stirring until cheese melts. Gradually stir about
1/4 of hot mixture into egg; add to remaining hot mixture, stirring constantly.
Stir cheese sauce into macaroni, pour into a
lightly grease 1 3/4 quart baking dish. Sprinkle
with paprika and cheese. Bake at 350 for 35