Ingredient: Dijon mustard

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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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.

Easy Homemade Beef Stroganoff

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 Easy Homemade Beef Stro
Really good - thanks to Nichole at thesaltymarshmallow.com for the recipe start! There are notes below on changes I've made to make it my own. And what Steve wanted. 🙂
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Course Main Dish
Cuisine Russian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Russian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
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Instructions
  1. Slice the beef across the grain into thin strips. Salt and pepper the beef to taste.
  2. Melt half of the butter in a large skillet over medium-high heat.
  3. Brown the hamburger or sear the beef strips until browned on all sides. Remove from pan to a plate and set aside.
  4. Melt the remaining half of butter in the same skillet.
  5. Cooking the veggies: start with the onion, give them a couple of minutes to start turning a bit translucent, then add the garlic, give it all a stir or two, then add the mushrooms. The garlic shouldn't really take much longer than the mushrooms. Cook until it's all tender and smells amazing!
  6. Sprinkle the flour over the cooked vegetables in the skillet and stir for one minute.
  7. Turn the heat to low and whisk in the beef broth slowly.
  8. Allow the broth mixture to come to a simmer and thicken.
  9. Once the mixture has thickened, stir in the Worcestershire sauce, Dijon mustard, paprika, and sour cream.
  10. Stir in the beef and simmer over low heat for 5 minutes.
  11. Serve over hot cooked egg noodles.
Recipe Notes

Steve wants more sour cream flavor, so we're going to add more sour cream, and I'm increasing the bits for the sauce - I think it needs more sauce!  I also think I was perhaps a bit anxious about getting dinner done - or maybe just hungry - so I didn't cook down the sauce enough, so we'll be working on that too.  Sorry, I'm horrible with timing stuff, and really, really good with just dumping ingredients in, but I'll try to document this one a bit better.

Hope you enjoy!

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Nutrition Facts
Easy Homemade Beef Stro
Amount Per Serving
Calories 531 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 11g 55%
Polyunsaturated Fat 0.03g
Monounsaturated Fat 0.01g
Cholesterol 110mg 37%
Sodium 724mg 30%
Potassium 98mg 3%
Total Carbohydrates 42g 14%
Dietary Fiber 4g 16%
Sugars 4g
Protein 35g 70%
Vitamin A 11%
Vitamin C 3%
Calcium 4%
Iron 29%
* Percent Daily Values are based on a 2000 calorie diet.

Low-Fat Tartar Sauce Recipe

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 Low-Fat Tartar Sauce Recipe
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Course Condiment
Cuisine American
Servings
Ingredients
Course Condiment
Cuisine American
Servings
Ingredients
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Instructions
  1. In a small bowl, combine all ingredients. Cover and refrigerate until serving. Yield: 1 C.
Recipe Notes

https://www.tasteofhome.com/recipes/low-fat-tartar-sauce

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Nutrition Facts
Low-Fat Tartar Sauce Recipe
Amount Per Serving
Calories 35 Calories from Fat 1
% Daily Value*
Total Fat 0.1g 0%
Saturated Fat 0.04g 0%
Polyunsaturated Fat 0.01g
Monounsaturated Fat 0.02g
Cholesterol 1mg 0%
Sodium 195mg 8%
Potassium 84mg 2%
Total Carbohydrates 6g 2%
Dietary Fiber 0.1g 0%
Sugars 4g
Protein 2g 4%
Vitamin A 1%
Vitamin C 2%
Calcium 6%
Iron 0.4%
* Percent Daily Values are based on a 2000 calorie diet.

German Potato Salad

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 German Potato Salad
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Course Side Dish
Cuisine German
Servings
Ingredients
Course Side Dish
Cuisine German
Servings
Ingredients
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Instructions
  1. Place the potatoes in a medium-size pot and cover them with enough water to extend 2 inches above the surface of the potatoes. Salt the water and bring to boil over medium-high heat. Continue cooking until potatoes are tender when pierced with a fork, about 15 to 20 minutes. Drain and slice into 1/4-inch rounds.
  2. Cook the bacon in a large skillet over medium-high heat. Once crisp, place on a paper towel-lined plate and crumble into small pieces. Pour off the rendered fat, reserving 1/4 cup in the pan. Turn the heat to medium and add the onion. Cook until translucent and just beginning to brown, about 4 to 5 minutes.
  3. Whisk in the vinegar, sugar, mustard, and salt and stir until thick and bubbly. Add the sliced, cooked potatoes and toss to coat. Top with the crumbled bacon and garnish with the chives. Serve warm.
Recipe Notes

Recipe courtesy of Mary Nolan

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