Chiclen Roll-Ups

This dish combines multiple food groups in a healthy way. t's also easy to tailor to be a Greek, talian or Asian-style
dish by mixing up the ingredients. At less than $5 for the whole meal, there's no reason not to get rolling on this
delicious dinner.

Ingredients
Makes 2-4 servings
1 (1/4 lb) of chicken breast, sliced thin
4 slices of low-salt, low-fat lean ham
4 slices of fat free/low-sodium swiss cheese
1/4 of extra virgin olive oil (or 1/4 cup of fat-free mayo)
3/4 cup of bread crumbs or 1 cup whole grain cereal flakes grinded in mini food processor

Directions
Preheat oven to 350F. Lay cutlets on saran wrap, cut into long pieces and pound until thin. Fold ham and cheese
and half and lay over the chicken. You can add to taste sliced garlic, basil, rosemary and vegetables like tomato or
asparagus before rolling.)
Start at the narrowest end of cutlet and the roll up. Secure with a toothpick or be sure to lay them seam side down
once breaded.

Dip pastry brush in extra virgin olive oil and brush on chicken rolls. Quickly put the entire chicken roll into bowl of
bread crumb and use your hand or a spoon to press crumbs firmly onto chicken roll.

Transfer the rolled cutlets to a baking dish. Then, using a teaspoon, drizzle some extra virgin olive oil over each
chicken roll. (f on hand, pour a little white wine in dish to cook with chicken and then spoon on when finished) Bake
for 15 - 20 minutes in the middle of the oven. n the last few minutes switch your oven to "broil" and move your baking
dish to the rack closest to heating element. n 1-2 minutes, the high heat will brown up the crumbs. Remove from
oven and enjoy!

Ingredients
O 1 pound dry ziti pasta
O 1 onion, chopped
O 1 pound lean ground beeI
O ( ounce) jars spaghetti sauce
O ounces provolone cheese, sliced
O 1 1/ cups sour cream
O ounces mozzarella cheese, shredded
O tablespoons grated Parmesan cheese
irections
1. ring a large pot oI lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8
minutes; drain.
. In a large skillet, brown onion and ground beeI over medium heat. Add spaghetti sauce, and simmer 15
minutes.
3. Preheat the oven to 350 degrees F (175 degrees C). utter a 9x13 inch baking dish. Layer as Iollows:
1/ oI the ziti, Provolone cheese, sour cream, 1/ sauce mixture, remaining ziti, mozzarella cheese and
remaining sauce mixture. Top with grated Parmesan cheese.
4. ake Ior 30 minutes in the preheated oven, or until cheeses are melted.










Ingredients
1 10 3/4 ounce can condensed cream of celery soup
1 4 ounce jar pimentos
1 8 ounce can water chestnuts, drained and chopped
2 14 1/2 ounce cans green beans, drained and rinsed
3 cup diced cooked chicken
1 medium onion, peeled and diced
2 tablespoon butter or vegetable oil
1 cup mayonnaise
1 6 ounce box long-grain wild rice, cooked according to package directions
1 cup grated sharp cheddar cheese
1 pinch salt
Directions
Preheat oven to 350 degrees F.
Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove
from heat and transfer to a large bowl.
Add all remaining ingredients to bowl and mix together until thoroughly combined.
Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes
before serving.


Ingredients Add to grocery list
1 teaspoon each dried basil, cumin, and dried oregano
Salt and pepper
3 cup canned crushed tomatoes
2 lb lean ground beef
1 tablespoon chopped garlic
2 cup chopped onion
2 cup chopped green bell pepper
2 tablespoon vegetable oil
1 lb box elbow macaroni
2-3 cup grated cheddar cheese
Directions
Cook the macaroni according to package directions; drain and set aside. Heat the oil in a skillet; add the peppers,
onion, and garlic, and saute until soft. Add the ground beef and saute until browned. Add the tomatoes, salt and
pepper to taste, and the basil, cumin, and oregano. n a large bowl, combine the macaroni and the beef mixture.
Spread this mixture into a 9 x 13-inch baking dish. Top with the cheese and bake at 350 degrees for 20 to 25
minutes, or until the cheese is lightly browned and bubbly.
Cook's Note: Ground turkey or chicken can be used in place of beef, if desired.




Ingredients
4 green onions, sliced, white and green parts
Chopped fresh parsley
2 cup frozen sliced okra
1 14 ounce can stewed tomatoes with juice
1/2 lb small shrimp peeled, deveined and cooked
5 beef bouillon cubes
1/4 bunch flat leaf parsley, stems and leaves
3 stalks celery chopped
8 cloves garlic minced
1/4 cup Worcestershire sauce
1 green bell pepper, seeded and chopped
1 large onion, chopped
5 tablespoon margarine
1/2 cup all-purpose flour
1/4 cup vegetable oil
1 lb smoked sausage, cut into 1/4 inch slices
Salt and pepper
3 large boneless chicken breast halves
4 cup hot water
Directions
Season the chicken with salt and pepper. Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Cook
the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle
the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown,
about 10 minutes. Let the roux cool.
Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine. Add the onion, garlic, green
pepper and celery and cook for 10 minutes. Add Worcestershire sauce, salt and pepper, to taste and the 1/4 bunch
parsley. Cook, while stirring frequently, for 10 minutes. Add 4 cups hot water and bouillon cubes, whisking constantly.
Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. Add tomatoes
and okra. Cover and simmer for 1 hour. Just before serving add the green onions, shrimp and chopped parsley.


Paula Deen's Crispy Oven Fried Chicken


2 Cup crushed cornflakes
1/2 t. salt
1/4 t. cayenne pepper
2 egg whites
5 split chicken breasts


Preheat oven to 400.

Line a rimmed baking sheet with foil. Spray foil with Pam.

In a shallow dish, combine cornflakes, salt, and cayenne.

In a separate shallow dish, lightly beat egg whites.

Dip each breast in egg white, dredge in cornflakes, pressing into chicken.

Place on a baking sheet. Bake 35-45 minutes.