Course: Main Dish

Prosciutto Wrapped Stuffed Chicken

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 Prosciutto Wrapped Stuffed Chicken
An extremely flavorful way to make chicken! We found that, with the size of chicken breasts they generally have at the store, there was no way we could eat an entire chicken, so we split one, but it's easy enough to make more for big appetites!
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Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 1 hour
Servings
people
Ingredients
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 1 hour
Servings
people
Ingredients
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Instructions
  1. Butterfly the chicken breast by cutting through almost to the edge, then folding open, like a book.
  2. Lay a longish piece of cling wrap down. You will be assembling the chicken on top of it, then wrapping it using the cling wrap, so it needs to be long enough to accommodate the assembly process.
  3. Lay the prosciutto out, overlapping slightly. Adjust how you lay out the ham depending no the shape and size of the slices, and the size of the cut chicken breast. Lay the chicken on top of the prosciutto. Spread the mustard over the chicken. You can adjust the amount depending on your taste, but you will want to keep it a pretty thin layer. Place the basil leaves on the chicken, again adjusting for taste, but you should keep to only 1 layer or it will over power the other flavors. Place dollops of the goat cheese on the chicken, trying to keep just a thin layer.
  4. Using the cling wrap to help, roll the chicken up with the prosciutto covering it, then fold the top and bottom of the cling wrap over the bundle, and roll the sides up to make it as tight as possible. Refrigerate for one hour.
  5. Heat oven to 350F. Place a roasting pan in the oven when preheating. Using a thick bottomed pan, add olive oil and heat to medium heat. Remove the cling wrap from the chicken and brown on each side, about 1 - 2 minutes per side. If making several, you may need to cook in batches to avoid crowding the pan or reducing the heat to much. Place in the hot roasting pan for 12 - 15 minutes, until chicken is cooked through.
  6. When chicken is cooked, cover with foil and let sit at least 5 minutes.
Recipe Notes

I found that the prosciutto was a bit tough after cooking, so you may prefer to skip the browning process. In which case, rather than placing the roasting pan in the oven to heat spray it with non-stick spray, place the chicken in the pan, and bake for about 15 - 20 minutes, or until chicken is cooked through. That's what I will do next time.

If you'd like, you could try using bacon, which is less expensive, and I feel would work well with the browning first then hot pan method.

Enjoy!

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Egg Noodles

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 Egg Noodles
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Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 3 minutes
Passive Time 15 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 3 minutes
Passive Time 15 minutes
Servings
servings
Ingredients
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Instructions
  1. In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
  2. On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
  3. Allow to air dry before cooking.
  4. To cook fresh pasta, in a large pot with boiling salted water cook until al dente.
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Nutrition Facts
Egg Noodles
Amount Per Serving
Calories 324 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 2g 10%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 66mg 22%
Sodium 84mg 4%
Potassium 157mg 4%
Total Carbohydrates 63g 21%
Dietary Fiber 3g 12%
Sugars 1g
Protein 11g 22%
Vitamin A 3%
Calcium 3%
Iron 18%
* Percent Daily Values are based on a 2000 calorie diet.

Spicy Chicken Lazone Pasta

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 Spicy Chicken Lazone Pasta
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Course Main Dish
Cuisine Cajun
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Cajun
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
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Instructions
  1. In a small bowl, combine salt, Creole seasoning, paprika powder, onion powder, garlic powder, and flour. Dredge the chicken in the seasoning mixture and shake off excess. Reserve any leftover spice/flour mix for the sauce.
  2. Preheat large saute pan, add olive oil and melt butter over medium-high heat. Cook the chicken tenders until done, about 8 minutes (3-4 minutes per each side). Remove from the pan.
  3. Add 4 tablespoons of butter to the empty skillet and add remaining seasoning mixture into the butter and cook it until flour is no longer raw. Add more paprika and heavy cream into the skillet. Bring to a boiling point.
  4. Lower heat and simmer 3-4 minutes. Taste the sauce and adjust seasoning to your liking.
  5. Pasta
  6. Boil pasta in salty water, drain, but do not rinse. Reserve 1/2 cup of pasta water. If you think the sauce needs thinning, add reserved pasta water to the sauce. Add it slow - as much as you would like to have according to your liking.
  7. Add cooked pasta into the sauce and stir until fully coated. Add chicken into the skillet with pasta to reheat.
  8. Serve with sauce spooned over chicken and pasta, and sprinkled with chopped parsley.
Recipe Notes

Original Recipe: https://whatsinthepan.com/new-orleans-chicken-lazone-pasta/

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Nutrition Facts
Spicy Chicken Lazone Pasta
Amount Per Serving
Calories 1408 Calories from Fat 657
% Daily Value*
Total Fat 73g 112%
Saturated Fat 39g 195%
Polyunsaturated Fat 4g
Monounsaturated Fat 16g
Cholesterol 365mg 122%
Sodium 2295mg 96%
Potassium 482mg 14%
Total Carbohydrates 108g 36%
Dietary Fiber 6g 24%
Sugars 3g
Protein 78g 156%
Vitamin A 50%
Vitamin C 4%
Calcium 12%
Iron 36%
* Percent Daily Values are based on a 2000 calorie diet.

Jamaican Jerk Chicken

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 Jamaican Jerk Chicken
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Course Main Dish
Prep Time 10 minutes
Cook Time 50 minuters
Passive Time 2 hours
Servings
servings
Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 50 minuters
Passive Time 2 hours
Servings
servings
Ingredients
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Instructions
  1. In a blender, combine green onions, garlic, jalapeño, lime juice, oil, brown sugar, allspice, thyme, cinnamon, 1 teaspoon salt, and 2 tablespoons water and blend until smooth. Set aside 1⁄4 cup.
  2. Place chicken in a shallow dish and season with salt. Pour remaining marinade over chicken; toss to coat. Let marinate in fridge, turning once or twice, at least 2 hours or up to overnight.
  3. When ready to grill, heat grill to medium-high and oil grates. Grill chicken, turning occasionally, until chicken is charred in spots, about 10 minutes.
  4. Move chicken to a cooler part of the grill and brush with reserved marinade. Grill, covered, until chicken is cooked through, 10 to 15 minutes more
Recipe Notes

Original Recipe: https://www.delish.com/cooking/recipe-ideas/recipes/a54230/authentic-jerk-chicken-recipe/

Oven instructions: Preheat oven to 375 degrees. Line a 18 by 13-inch baking sheet with aluminum foil and spray with non-stick cooking spray.

Remove chicken from marinade. Arrange pieces on baking sheet leaving space between them. Bake in preheated oven until cooked through, about 45 - 50 minutes, while broiling during the last few minutes for better browning.

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Nutrition Facts
Jamaican Jerk Chicken
Amount Per Serving
Calories 556 Calories from Fat 360
% Daily Value*
Total Fat 40g 62%
Saturated Fat 9g 45%
Polyunsaturated Fat 11g
Monounsaturated Fat 17g
Cholesterol 154mg 51%
Sodium 805mg 34%
Potassium 407mg 12%
Total Carbohydrates 6g 2%
Dietary Fiber 1g 4%
Sugars 4g
Protein 42g 84%
Vitamin A 8%
Vitamin C 6%
Calcium 5%
Iron 21%
* Percent Daily Values are based on a 2000 calorie diet.

Buttermilk Pancakes

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 Buttermilk Pancakes
From "The Science of Good Cooking"
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Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
pancakes
Ingredients
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
pancakes
Ingredients
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Instructions
  1. Whisk flour, sugar, baking powder, baking soda, and salt together in medium bow.
  2. In separate bowl whisk together buttermilk, sour cream, eggs, and melted butter.
  3. Make well in middle of dry ingredients and pour in wet ingredients. Gently stir until just combined (batter should remain lumpy, with few streaks of flour). Let batter sit for 10 minutes before cooking.
  4. Heat 1 tsp oil in 12" skillet over medium heat until shimmering. Using paper towels, carefully wipe out the oil, leaving thin film of oil on bottom and sides of pan.
  5. Using 1/4 C measure, portion batter into pan. Cook until edges are set, first side is brown, and bubbles on surface are just beginning to break, 2-3 minutes. Using thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1-2 minutes longer.
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Nutrition Facts
Buttermilk Pancakes
Amount Per Serving
Calories 248 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 0.2g
Cholesterol 52mg 17%
Sodium 279mg 12%
Potassium 149mg 4%
Total Carbohydrates 40g 13%
Dietary Fiber 2g 8%
Sugars 5g
Protein 8g 16%
Vitamin A 5%
Vitamin C 1%
Calcium 8%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

Potluck Enchilada Meatballs

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 Potluck Enchilada Meatballs
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Course Main Dish
Cuisine American
Prep Time 1 hour
Cook Time 3 hours
Servings
meatballs
Ingredients
Course Main Dish
Cuisine American
Prep Time 1 hour
Cook Time 3 hours
Servings
meatballs
Ingredients
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Instructions
  1. Preheat oven to 400F. Prepare and bake muffin mix according to package direction. Cool completely and crumble; transfer to a large bowl. Add 1 envelope (1 oz.) taco seasoning, eggs, 1 1/2 C enchilada sauce and meat; mix lightly but thoroughly. Shape meat mixture into 1 1/2" balls; bake on greased racks in 15" x 10" x 1" baking pans lined with foil until lightly browned, 10-12 minutes.
  2. Place meatballs in a 5-6 quart slow cooker. Combine remaining enchilada sauce, salsa, chiles, 1/2 C cheese and remaining envelop taco seasoning; pour over meatballs. Sprinkle with remaining cheese. Cook, covered, on low until meatballs are cooked through, about 3 hours.
Recipe Notes

I got this recipe from Stephanie at work.  She brought them for a food day.  They were amazing!  So I got the recipe.  I personally think it's a bit on the sweet side with the cornbread, so I think I'll try using spicy enchilada sauce to start with and see how it works out.  Thanks, Stephanie!

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Nutrition Facts
Potluck Enchilada Meatballs
Amount Per Serving
Calories 61 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.02g
Monounsaturated Fat 0.1g
Cholesterol 16mg 5%
Sodium 257mg 11%
Potassium 2mg 0%
Total Carbohydrates 6g 2%
Dietary Fiber 0.2g 1%
Sugars 1g
Protein 4g 8%
Vitamin A 2%
Vitamin C 1%
Calcium 3%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.

Pan-Fried Fish with Thai Sweet Chili Sauce

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 Pan-Fried Fish with Thai Sweet Chili Sauce
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Course Main Dish
Prep Time 15 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Main Dish
Prep Time 15 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
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Instructions
  1. Pan-fried fish
  2. Sprinkle fish fillet with salt and pepper, then coat with flour.
  3. Heat 2 tablespoon oil in a frying pan on medium high and pan fry fish fillets until golden brown on both sides, about 2 minutes per side. Set aside in a serving plate.
  4. Thai sweet chili sauce
  5. Heat about 2 tablespoon oil in a frying pan (use the same unwashed pan to fry fish) on medium high heat and sauté garlic and onion until fragrant, about 3 minutes.
  6. Add tomato. Mix well, and cook for another minute.
  7. Add Thai sweet chili sauce, water, chili sauce, vinegar, fish sauce, salt, and sugar. Mix well. Bring to a boil. Adjust taste as needed.
  8. Thicken sauce with cornstarch solution. Turn off heat once the sauce has thickened.
  9. Add chopped cilantro and scallions into the sauce. Mix well. Pour the sauce over the fried fish. Serve immediately.
Recipe Notes

Original recipe: https://dailycookingquest.com/pan-fried-fish-with-thai-sweet-chili-sauce.html

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Nutrition Facts
Pan-Fried Fish with Thai Sweet Chili Sauce
Amount Per Serving
Calories 448 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 5g 25%
Polyunsaturated Fat 6g
Monounsaturated Fat 11g
Cholesterol 112mg 37%
Sodium 1378mg 57%
Potassium 696mg 20%
Total Carbohydrates 28g 9%
Dietary Fiber 2g 8%
Sugars 7g
Protein 31g 62%
Vitamin A 21%
Vitamin C 12%
Calcium 10%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.

Creamy Pesto Tortellini Pasta Salad

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 Creamy Pesto Tortellini Pasta Salad
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Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
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Instructions
  1. Cook the tortellini according to package instructions. Drain and rinse with cold water.
  2. Add tortellini to a large bowl. Add caesar dressing to the pasta and toss to coat.
  3. Add tomatoes, olives, green onion, basil pesto, salt and pepper and garlic powder and toss to combine. Add sunflower seeds and 1/3 cup fresh parmesan cheese and toss to combine.
  4. Serve warm or cold. Store in the fridge. If it seems to dry after sitting in the fridge (the pasta can absorb a lot of moisture) you can add another spoonful of caesar dressing and/or pesto. Garnish with the remaining parmesan and fresh chopped basil before serving.
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Nutrition Facts
Creamy Pesto Tortellini Pasta Salad
Amount Per Serving
Calories 487 Calories from Fat 288
% Daily Value*
Total Fat 32g 49%
Saturated Fat 8g 40%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 3g
Cholesterol 62mg 21%
Sodium 717mg 30%
Potassium 145mg 4%
Total Carbohydrates 32g 11%
Dietary Fiber 3g 12%
Sugars 2g
Protein 18g 36%
Vitamin A 17%
Vitamin C 14%
Calcium 36%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.

Healthy Chicken Pasta Salad

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 Healthy Chicken Pasta Salad
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Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
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Instructions
  1. Make the dressing by combining all ingredients and whisking until smooth. You could use a blender to get it really smooth. Refrigerate until ready to use.
  2. Cook the pasta according to package directions. Drain and rinse with cold water.
  3. Place the cooled, drained pasta in a large bowl.
  4. Add 1/4 cup of the dressing to the pasta and toss to combine.
  5. Add in the chicken, spinach, mandarin oranges, craisins/cranberries, green onion, parmesan cheese and toasted almonds.
  6. Drizzle dressing over the top (to taste, you may not want to use it all), and toss everything to combine. Serve immediately.
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Nutrition Facts
Healthy Chicken Pasta Salad
Amount Per Serving
Calories 764 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 6g 30%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 2g
Cholesterol 92mg 31%
Sodium 775mg 32%
Potassium 348mg 10%
Total Carbohydrates 96g 32%
Dietary Fiber 8g 32%
Sugars 43g
Protein 42g 84%
Vitamin A 77%
Vitamin C 79%
Calcium 39%
Iron 20%
* Percent Daily Values are based on a 2000 calorie diet.

Salmon Patties

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 Salmon Patties
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Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 10 Minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 10 Minutes
Servings
servings
Ingredients
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Instructions
  1. Empty salmon into bowl. Remove as much of the bone and skin as you'd like - they are small and edible, so it's just a matter of taste. Crush the crackers with your hands as you put them in the bowl with the salmon. Add egg, Worcester, salt & pepper and mix together with your hands. Form 4 patties, making them a bit thick, and put on a plate or small sheet pan to put in the fridge for up to 2 hours before cooking.
  2. Heat skillet with butter/oil to 300F (medium heat). Place patties in, avoid crowding. Cover and let cook for about 4-5 minutes, then flip, cover, and let cook another 4-5 minutes. Internal temperature should be 150-160F.
  3. I like to serve on a plate with just some tartar sauce, but they wold be excellent for sandwiches, too.
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Nutrition Facts
Salmon Patties
Amount Per Serving
Calories 180 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 0.4g 2%
Polyunsaturated Fat 2g
Monounsaturated Fat 0.5g
Cholesterol 90mg 30%
Sodium 479mg 20%
Potassium 47mg 1%
Total Carbohydrates 9g 3%
Sugars 0.3g
Protein 21g 42%
Vitamin A 1%
Vitamin C 1%
Calcium 1%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.