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A Yummy Alternative To A Thanksgiving Turkey—Herb Roasted Chicken!

Who says you have to have turkey on Thanksgiving? Often, chickens are easier to work with and to cook. Stuffed with prosciutto and spinach, this chicken will have your guests licking their fingers and won’t make anyone miss the traditional holiday turkey. If you’re not into turkey, or if you’d like to try something different this year for Thanksgiving, how about cooking this herb roasted chicken? The flavors are delicious—and best of all, you won’t have to figure in any thawing time! For this recipe you’ll need: 1 Roasting Chicken (about 4 pounds) 1 (12 ounce) package herbed bread stuffing … Continue reading →

Spring Veggie Recipes

Put a spring in your next meal by making use of the spectacular seasonal vegetables being offered at various farmer’s markets and roadside produce stands that have been popping up as the temperatures rise. The following recipes feature healthy spring vegetables in delicious dishes that your family is sure to love: SPRING SALAD Ingredients: 4 cups baby greens 1 granny smith apple, julienned 1/4 cup toasted pecans 3 tablespoons chopped bacon 2 ounces store bought Honey Mustard dressing 2 to 3 ounces goat cheese 4 grilled chicken breasts, sliced Directions: Toss the greens with Honey Mustard dressing, place in bowls … Continue reading →

Two Great Italian Appetizers

Antipasto Squares For this recipe, you will need two cans of crescent dinner rolls, 1/4 pound of thinly sliced boiled ham, 1/4 pound of thinly sliced provolone cheese, 1/4 pound of thinly sliced Swiss cheese, 1/4 pound of thinly sliced of Genoa salami, 1/4 pound of thinly sliced pepperoni, a 12 ounce jar of roasted red peppers, eggs, parmesan cheese, and black pepper. Preheat the oven to 350 degrees. Unroll one package of the crescent rolls and lay it on at 9 x 13 inch baking pan. Layer the ham, provolone cheese, Swiss cheese, salami, pepperoni, and red peppers. In … Continue reading →