Holly Clegg’s Lemon Feta Chicken 
2 pound boneless, skinless, chicken breasts
1/4 cup lemon juice, divided
1 tablespoon dried oregano leaves, divided
pepper to taste
3 ounces crumbed reduced fat feta cheese
3 tablespoons chopped green onion

Preheat oven to 350 degrees.  Coat 13x9x2 inch baking pan with nonstick cooking spray. Place chicken in prepared baking dish, drizzle with half the lemon juice.  Sprinkle with half the oregano and pepper.  Top with cheese and green onion.  Drizzle with remaining lemon juice and oregano.  Baked, covered, 45 minutes to 1 hour, or until done.

Makes 8 servings.

This recipe is from Holly Clegg’s Eating Well to Fight Arthritis book!

Producer Emilie’s Family Chili from Holly Clegg
1 pound ground sirloin (I use ground turkey)
1 onion, chopped
1 (15-ounce) can fat-free chicken broth
1 (10 1/2-ounce) can diced tomatoes and green chilies
1 (6-ounce) can tomato paste
1 tablespoon chili powder
1/4 teaspoon ground cumin
Dash ground cinnamon
Salt and pepper to taste (I use Tony Chachere’s)
1 (15-ounce) can black beans, drained and rinsed

In large nonstick pot, cook meat and onion until done; drain off any excess fat. Add remaining ingredients and bring to a boil. Reduce heat, and cook over low heat about 10 minutes.

Nutritional info per serving:
Calories 318, Calories from Fat 20%, Fat 7g, Saturated Fat 2g, Cholesterol 62mg, Sodium 759mg, Carbohydrates 31g, Dietary Fiber 11g, Total Sugars 9g, Protein 34g, Dietary Exchanges: 1 starch, 3 vegetable, 4 lean meat

This recipe is from Holly Clegg’s Kitchen 101 cookbook.

One-Skillet Cheesy Beef and Macaroni (a fave in Producer Emilie’s house!)
** I either cut this recipe in half for one dinner or make the original recipe and freeze half!  It makes A LOT (serves 10-12)!  And it’s a great way for me to sneak carrots into Jake’s diet :o)

2 pounds lean ground beef (I use ground turkey)
1 tablespoon olive or vegetable oil
1 cup chopped red, yellow, orange or green bell pepper (about 1/4-inch pieces)
1 cup peeled chopped carrots
1 cup chopped onion
1 tablespoon minced garlic
1 teaspoon dried basil
2 teaspoons dried oregano
2 cans (28 ounces each) crushed tomatoes in juice
1 tablespoon Worcestershire sauce
2 to 3 teaspoons chili powder (optional, but recommended)
Kosher or coarse salt and freshly ground black pepper
3/4 pound dried elbow macaroni (I use whole wheat pasta and you can’t even tell!)
2 cups (8 ounces) grated cheddar cheese

Heat a very large skillet over medium-high heat (for this full recipe, it should be a deep 12-inch skillet). Add the beef and cook it until browned, stirring until no pink remains, about 5 minutes. Place the browned beef in a strainer and let the fat drain off, then set the beef aside.

Wipe out the skillet, add the oil, and heat it over medium heat. Add the bell pepper, carrots, onion, and garlic and cook until almost tender, about 5 minutes.

Return the beef to the skillet and add the basil, oregano, tomatoes with their juice, Worcestershire sauce, chili powder (if using), and 2 cups of water. Season with salt and black pepper to taste. Increase the heat to high and let come to a simmer. Add the elbow macaroni, stir, and cover the skillet. Reduce the heat to medium and let simmer, stirring occasionally, until the macaroni is tender and most of the liquid has been absorbed, 8 to 10 minutes. Taste for seasoning, adding more salt and/or black pepper as necessary.

Sprinkle the cheddar on top, then cover the skillet and cook until the cheese is melty, about 1 minute. Serve this right out of the skillet.

This recipe is from TheKitchn.


Some faves from previous years…

Jodi’s Enchilada Soup
1 can red enchilada sauce
4-5 cups chicken broth
onion – diced
garlic – chopped
chicken – chopped (however you like – rotisserie or cook some chicken breats)
1 can of corn – drained
1 small can of green chiles – drained
spoonful or two of salsa
tortilla strips
avocado slices
shredded cheese
** you can add a rotisserie chicken to this if you’d like some meat!

Saute diced onion and garlic in some olive oil.  Pour enchilada sauce, broth, corn, chiles, and salsa. into a pot on medium-high.  Once bubbly, add sauteed onion and garlic.  Turn down to medium or medium-low and about 15 minutes before serving, add chicken and warm.  Serve with tortilla strips, avocado slices, shredded cheese or whatever you like!

Honey Garlic Slow Cooker Chicken Thighs
4 skinless, boneless chicken thighs
1/2 cup soy sauce
1/2 cup ketchup
1/3 cup honey
3 cloves garlic, minced
1 teaspoon dried basil

Lay chicken thighs into the bottom of a 4-quart slow cooker. Whisk soy sauce, ketchup, honey, garlic, and basil together in a bowl; pour over the chicken. Cook on low for 6 hours.

Slow Cooker Pork Tenderloin
1 (2 pound) pork tenderloin
1 (1 ounce) envelope dry onion soup mix
1 cup water
3/4 cup red wine
3 tablespoons minced garlic
3 tablespoons soy sauce
freshly ground black pepper to taste

Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.

 



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