Easy Skillet Chicken Parm

Ingredients

1 tbsp. olive oil
6 skinless, boneless chicken breast halves (about 1 1/2 pounds)
1 1/2 cups Prego® Traditional Italian Sauce OR Prego® Organic Tomato and Basil Italian Sauce
1/4 cup grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese (about 6 ounces)


Directions
1. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides.
2. Stir the sauce and 3 tablespoons Parmesan cheese in the skillet. Reduce the heat to low. Cover and cook for 10 minutes or until the chicken is cooked through. Sprinkle with the mozzarella and remaining Parmesan cheese. Let stand for 5 minutes or until the cheese is melted.
3. Serving Suggestion: Serve an iceberg lettuce salad with red wine vinaigrette. For dessert serve your favorite frozen yogurt.

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Beef Strips With Vermicelli

Ingredients

8 ounces boneless beef top round steak
4 ounces packaged dried vermicelli or spaghetti
1 tablespoon cooking oil
1 medium onion, chopped (1/2 cup)
1 14-1/2-ounce can tomato wedges
1 9-ounce package frozen Italian-style green beans or cut green beans
1 4-ounce can sliced mushrooms, drained
1/2 of a 6-ounce can (1/3 cup) Italian-style tomato paste
1/2 teaspoon fennel seed, crushed (optional)
1/4 teaspoon pepper
1 tablespoon grated Parmesan cheese
Grated Parmesan cheese (optional)


Directions
1. Partially freeze meat. Trim fat from meat. Thinly slice meat across the grain into bite-size strips.
2. Cook pasta according to package directions. Drain; keep warm.
3. Meanwhile, for sauce, heat oil in a large skillet or wok over medium-high heat. Add meat and onion. Stir-fry for 2 to 3 minutes or until done.
4. Stir in undrained tomato wedges, green beans, mushrooms, tomato paste, fennel seed (if desired), and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 7 to 8 minutes or until slightly thickened, stirring frequently. Stir in Parmesan cheese.
5. Arrange pasta on individual plates or a large platter. Spoon the sauce over pasta. If desired, sprinkle with additional Parmesan cheese. Makes 4 main-dish servings.

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Margarita Fruit Salad

Ingredients

Tequila Orange Liqueur Dressing:
1/2 cup Jose Cuervo Authentic Margarita
3 tablespoons orange marmalade
2 teaspoons lime juice

Fruit Salad:
4 cups fresh strawberries, sliced
4 oranges, peeled and sectioned
1 honeydew melon, rind and seeds removed, cut in small chunks
1 small cantaloupe melon, rind and seeds removed, cut in small chunks
1 small pineapple, peeled and rind removed, cut into small chunks
1/2 cup fresh mint leaves, sliced thin

Directions

In a large bowl, mix together margarita, orange marmalade and lime juice.
Add strawberries, oranges, pineapple, honeydew and cantaloupe. Stir to combine and refrigerate for several hours or overnight to allow the flavors to blend.
Add mint, toss and serve.

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Coquilles St. Jacque

Ingredients

1/2 cup dry bread crumbs
5 tablespoons melted butter
6 ounces shredded Gruyere cheese
1 cup mayonnaise
1/4 cup dry white wine
1 tablespoon chopped fresh parsley
1 pound sea scallops, quartered
1/2 pound button mushrooms, sliced
1/2 cup chopped onion

Directions

In small mixing bowl, toss the bread crumbs with 1 tablespoon of melted butter; mix thoroughly and set aside.
In another small bowl, combine the cheese, mayonnaise, wine and parsley; mix thoroughly and set aside.
In a skillet over medium heat, saute scallops in 2 tablespoons of melted butter until opaque. Transfer to a plate lined with paper towels. Preheat broiler for medium/high heat.
Reheat the skillet over medium heat and cook the mushrooms and onion in 2 tablespoons of melted butter until tender. Add cheese mixture and return the scallops to the skillet. Cook until heated through and the cheese is melted. Spoon the mixture into individual ramekins or pour the whole mixture into a 11x7 inch baking dish. Sprinkle the top with bread crumb mixture.
Broil in a preheated broiler 6 inches from heat for 2 to 4 minutes or until browned.

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Tilapia with Parsley Potatoes and Carrots

It’s efficient to cook two vegetables in one
pot, and it saves on cleanup, too.
4 tilapia or catfish fillets 4
(about 1˙ lb/750 g)
1 tbsp extra-virgin olive oil 15 mL
˙ tsp salt 2 mL
oe tsp pepper 1 mL
Half onion, minced Half
1 tbsp minced fresh dill 15 mL
(or 1 tsp/5 mL dried
dillweed)
Lemon wedges
PARSLEY POTATOES AND CARROTS:
8 small new potatoes 8
(about 1 lb/500 g)
2 carrots, thickly sliced 2
1 tbsp minced fresh 15 mL
parsley
1 tbsp butter 15 mL
oe tsp each salt and pepper 1 mL
¡PARSLEY POTATOES AND CARROTS:
Scrub potatoes. In saucepan of boiling
salted water, cover and cook potatoes for
10 minutes. Add carrots; cook until potatoes
are fork-tender, about 10 minutes. Drain
and return to pot over low heat, shaking
pan until moisture evaporates, about
30 seconds. Add parsley, butter, salt and
pepper; toss to coat.
¡Meanwhile, arrange fish on foil-lined
rimmed baking sheet or greased broiler pan;
brush with oil. Sprinkle with salt and pepper
then onion and dill. Broil until fish flakes
easily when tested, about 8 minutes. Serve
with potatoes and carrots and lemon wedge
to squeeze over top.
Makes 4 servings. PER SERVING: about 322 cal,
32 g pro, 11 g total fat (3 g sat. fat), 24 g carb, 3 g fibre,
87 mg chol, 942 mg sodium. % RDI: 3% calcium,
10% iron, 112% vit A, 23% vit C, 12% folate.

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Gravlax and Avocado Mousse

When you end up with leftovers of gravlax, this mousse
is a great way of using them. On a hot summer evening
serve it refrigerated, but on a cold winter day it can
even be served at room temperature.

Ingredients:
· 200 g gravlax
· 200 g avocado meat (scoop
out the meat of a medium
size ripe avocado)
· 2 tbsp dry sherry
· 2 tbsp fresh lemon juice
· salt and pepper as desired

Proceed as follows:
1. Set aside 50-75 grams of the gravlax. Puree the
remainder in the food processor.
2. Add the avocado meat and continue pureeing.
3. Add the sherry, the lemon juice and pepper and
salt as desired and continue the pureeing until
you have a smooth mousse.
4. Spread the mousse on crackers or small pieces
of toast.
5. Cut the remaining gravlax into thin strips and
use these to adorn the mousse.
We have tried several ways of spicing the mousse (e.g.,
cognac and port wine) but dry sherry is by far the best
way. What remains to be tested is what a few dashes of
Tabasco® would do to the dish. If you try that before
we do, please let us know about the result.

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