Deluxe Baked Potatoes

4 baking potatoes
olive oil
salt and pepper
butter
minced garlic
proscuitto, cut into tiny pieces
shredded cheese
sour cream

Rinse and scub potatoes; pierce several times with fork, rub with olive oil and place in shallow roasting pan.  Sprinkle with salt and pepper and bake at 450F for 45-60 minutes.  During the last 5 minutes of cooking remove the potatoes (make sure it is done by sticking a fork in it, cut slit down the middle and place 2 small chunks of butter, sprinkle minced garlic, tiny pieces of proscuitto, and sprinkle shredded cheese inside the pocket.  Broil for last 5 minutes or until cheese is melted.  Serve with dollop of sour cream.

Balsamic-Seasoned Steak

4 TBS balsamic vinegar
4 TBS steak sauce
4 beef top sirloin steaks (2 lbs)
ground pepper
sliced Swiss cheese, cut into thin strips

In a small bowl combine vinegar and steak sauce; set aside.  Rub steak with pepper.  Place on broiler pan and broil 7-10 minutes.  Turn; spoon half the steak sauce mixture over the steak.  Broil 7-10 minutes or until the meat reaches desired doneness.  Remove steak to a cutting board; cut into 1/4 in slices.  Place on baking sheet; drizzle with juices from cutting board and remaining steak sauce mixture.  Top with cheese strips.  Broil additional 5 minutes or until cheese is melted.

Chicken Provolone

boneless skinless chicken breasts
pepper
butter flavored cooking spray
basil leaves
thinly sliced prosciutto
sliced provolone cheese

Sprinkle chicken with pepper and cook in a large nonstick skillet coated with butter flavored cooking spray; cook over medium-high heat for 8-10 minutes on each side.  Top with the basil, prosciutto, and cheese; transfer skillet to oven and broil 6-8 minutes or until cheese is melted.

Rosemary Chicken Skewers

8 lg (6-8 in) rosemary branches
1/4 c olive oil
2 tsp dried oregano
1 tsp sea salt
1/4 tsp crushed red pepper
1 tsp rosemary
2 lbs chicken breasts, cubed
fresh lemon juice

Whisk together olive oil, oregano, salt, red pepper, and chopped rosemary in a large bowl.  Toss chicken in olive oil mixture.  Preheat oven to 400F.  Thread chicken cubes onto rosemary branches and place on grilling rack pan (or a cookie sheet covered with aluminum foil with cooling rack on top).  Grill for 20-30 minutes, turning halfway through.  Upon removing from the oven sprinkle with lemon juice.

Ham Tortellini

1 20 oz pkg mixed cheese tortellini
1 c frozen pepper strips, thawed
3 TBS butter
2 c cubed fully cooked ham
1 1/2 tsp minced garlic
2 tsp cornstarch
1 1/2 c chicken broth
1 1/2 tsp dried basil
1 tsp dried parsley flakes
3/4 tsp pepper
8 TSP grated Parmesan cheese, divided

Cook tortellini according to package directions.  Meanwhile in large skillet saute pepper strips in butter until crisp-tender.  Add ham and garlic; saute 5 minutes longer.  Combine the cornstarch, broth, basil, parsley, and pepper; and stir into ham mixture.  Bring to a boil; cook and stir 5 minutes or until thickened.  Add 6 TBS cheese.  Drain tortellini; toss with ham mixture.  Sprinkle with remaining cheese.

Southwestern Goulash

1 lb elbow macaroni
1 lb lean ground beef
1 med onion, chopped
1 28 oz can diced tomatoes, undrained
12 oz pkg frozen corn
1 8 oz can tomato sauce
1 4 oz can green chiles
1/2 tsp ground cumin
1/2 tsp pepper
1/4 tsp salt
2 tsp cilantro

Cook macaroni according to package directions.  Meanwhile, in a separate skillet over medium heat cook beef and onion until meat is no longer pink.  Stir in the tomatoes, corn, tomato sauce, chiles, cumin, pepper, and salt.  Bring to a boil.  Reduce heat; simmer, uncovered, 3-5 minutes to allow flavors to blend.

Drain macaroni; pour meat mixture into macaroni pan making sure to get all the sauce off the bottom and sides; add macaroni back into meat mixture.  Stir in cilantro and heat through.

Breaded Veggies

1 c seasoned fine dry bread crumbs
4 TBS grated Parmesan cheese
1/2 tsp black pepper
2 slightly beaten eggs
2 TBS milk
4 c veggie mix (we used cauliflower, brocolli, carrots, green beans, and corn)
4 sm potatoes, cut into chunks
2 TBS butter or margarine, melted

In one large bowl whisk together egg and milk; in another large bowl combine bread crumbs, parmesan cheese, and pepper.  Toss the veggies (including potatoes) 1 c at a time in the egg mixture and then toss them around the bowl with the breadcrumb mixture.  Place coated vegetables on a lightly greased cookie sheet and repeat with remaining vegetables.  Once all veggies are on the pan make sure they are single layer and drizzle melted butter over them.  Bake in a 450F oven for 30 minutes or until golden brown and tender, stirring twice throughout cooking time.

Cheese-Stuffed Chicken Breasts

6 med chicken breast halves
1/2 c ricotta cheese
1/2 c shredded mozzarella cheese
1/3 c grated Parmesan or Romano cheese
1/2 tsp dried basil
1/4 tsp dried oregano
1/4 tsp lemon-pepper seasoning
2 TBS margarine, melted


Cut slit chicken length-wise to make a pocket inside the chicken breasts.  To prepare stuffing mix together the cheeses and spices; spoon a rounded tablespoon of stuffing into the pocket of the chicken, fold flap back down press gently and place chicken in a baking dish.  Repeat for each piece and then brush chicken with melted butter and bake in a 400F oven for 30-45 minutes or until no longer pink.