Lemon-Basil Pasta Salad

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Instructions
  1. Heat large covered saucepot of salted water to boiling over high heat. Add pasta and cook as label directs, drain. Rinse pasta under cold water and drain.
  2. In large bowl, toss pasta with remaining ingredients until well blended. Cover and refrigerate at least 3 hours or up to 2 days. Serve garnished with basil.

Harvest Wild Rice

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Course Side Dishes
Prep Time 15 minutes
Cook Time 50 minutes
Servings
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Instructions
  1. In large saucepot, prepare rice with broth as label directs, adding pears and lemon zest during last 10 minutes of cooking.
  2. Meanwhile, in large nonstick skillet, cook leeks in oil over medium heat 5 minutes or until soft. Stir in almonds, cranberries, sage and salt, and cook 1 minute. Fold leek mixture into rice.

Lemon-Garlic Chicken Kabobs

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This recipe uses the classic pairing of lemon and garlic served with a side of cous cous.
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Course Entrées
Prep Time 0 minutes
Cook Time 0 minutes
Servings
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Instructions
  1. In medium bowl, whisk together lemon juice and zest, garlic, oil, mustard, tarragon, salt and pepper. Reserve 1⁄4 cup oil mixture. Place chicken in large zip-top plastic bag; pour remaining oil mixture into bag. Seal bag, pressing out excess air, an
  2. Prepare outdoor grill for direct grilling over medium heat. Remove chicken from marinade; discard marinade. Alternately thread chicken and peppers onto skewers.
  3. Place kabobs on hot grill rack and cook 12 to 15 minutes or until chicken loses its pink color throughout and reaches an internal temperature of 165°, turning skewers every 3 to 4 minutes.
  4. Meanwhile, prepare couscous as label directs.
  5. To serve, toss couscous with reserved oil mixture and place on large serving plate. Arrange kabobs over couscous and garnish with lemon wedges, if desired.

Blueberry Stuffed French Toast

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After a long and stressful week, treat yourself to this rich, decadent delight on a peaceful weekend morning.
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Course Breakfast
Prep Time 15 minutes
Cook Time 6 minutes
Servings
people
Course Breakfast
Prep Time 15 minutes
Cook Time 6 minutes
Servings
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Instructions
  1. In small bowl, stir together cheese, nuts, brown sugar, lemon juice, and zest. In shallow bowl, whisk together egg substitute, milk, vanilla extract, cinnamon, and ginger.
  2. Spread 1 side of 4 slices of bread evenly with cheese mixture; sprinkle blueberries in single layer over cheese mixture. Lightly press remaining bread slices over blueberries to close.
  3. Spray large skillet or flat top griddle with nonstick cooking spray. Preheat skillet over medium heat 2 minutes. Briefly soak both sides of bread sandwiches in egg mixture, then place in skillet. Cook 6 to 7 minutes or until golden brown, flipping once wi
  4. To serve, cut French toast in half and drizzle with syrup.

Roasted Garlic & Herb Turkey

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Course Entrées
Prep Time 60 minutes
Cook Time 180 minutes
Servings
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Instructions
  1. Preheat oven to 350°. Slice 1/4 inch off top of each garlic head. Place garlic, cut side up, in foil and drizzle with oil. Wrap garlic in foil to seal. Place on rimmed baking pan and roast 45 minutes. When cool enough to handle, squeeze out garlic in
  2. Increase temperature to 400°. Mash garlic with 6 tablespoons butter, 1 tablespoon herb seasoning, thyme, lemon juice and lemon zest. Remove neck and giblets from turkey; reserve. Tuck wing tips under to hold in place. Work your fingers between skin a
  3. Sprinkle 2 tablespoons herb seasoning inside turkey cavity; fill with some vegetables. Place any remaining vegetables, neck and giblets in large roasting pan. Melt remaining 6 tablespoons butter and mix with remaining 1 tablespoon herb seasoning. Gently r
  4. Roast turkey 15 to 20 minutes or until outside is browned. Reduce temperature to 325°. Roast 2 hours longer or until thermometer inserted into thickest part of thigh reads 165°, rotating turkey halfway through roasting time, Transfer turkey from
  5. Place roasting pan with drippings and vegetables over medium heat; whisk in flour and simmer 5 minutes. Add broth' simmer 20 minutes, whisking occasionally. Strain sauce through fine-mesh strainer and serve with turkey.
  6. HERB SEASONING: Mix together 1 tablespoon crushed rosemary, 1 tablespoon kosher salt, 1 tablespoon onion powder, 2 teaspoons dried thyme, 1 teaspoon ground black pepper and 1/2 teaspoon rubbed sage.

Chicken Stuffed with Long Stem Artichokes

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Course Entrées
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Course Entrées
Prep Time 10 minutes
Cook Time 30 minutes
Servings
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Instructions
  1. Preheat oven to 350°. Spray rimmed baking pan with nonstick cooking spray. Slice chicken breast horizontally in half, but do not cut all the way through. Open chicken breasts and spread flat, cut side up. Cover each with 1 slice of mozzarella cheese.
  2. In medium bowl, combine breadcrumbs, 1 tablespoon lemon zest, salt and pepper. Rub outside of each chicken breast with 1 teaspoon oil. Dip chicken breasts into breadcrumb mixture to coat each side; place on prepared baking pan. Bake chicken 25 to 30 minut
  3. In microwave-safe dish, heat remaining artichoke hearts in microwave oven on high 15 to 30 seconds or until heated through. Divide artichokes over each chicken breast. Serve garnished with remaining 1/2 tablespoon lemon zest and chives.