Diabetic Dish of the Week – Maple and Sage Pork Chops

January 22, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is – Maple and Sage Pork Chops. Boneless Pork Chops, Fresh Sage, and Maple Syrup make up this week’s recipe. The Chop is 203 calories and 2 carbs per serving. You can find this recipe from the Diabetes Self Management website along with the huge selection of Diabetic Friendly Recipes, Diabetes Management Tips, and Diabetes News. So Check it out today. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Maple and Sage Pork Chops
Ingredients
2 tablespoons finely chopped fresh sage, plus additional for garnish
2 teaspoons olive oil
1/2 teaspoon salt
4 boneless pork chops (about 4 ounces each)
2 teaspoons maple syrup

Directions
1 – Combine 2 tablespoons sage, oil, and salt in small bowl. Rub mixture evenly over pork chops. Place on rimmed baking sheet.

2 – Broil pork chops 4 minutes. Turn over; brush evenly with syrup. Broil 4 minutes or until pork chops are browned and barely pink in center. Garnish with additional sage.

3 – Serving Suggestion: This delicious dish is perfect for a cold day. Serve it with fresh roasted vegetables to combine the unique flavors of fall with the delightful flavor of the tender pork.

Yield: 4 servings.

Nutrition Facts Per Serving:
Calories: 203 calories, Carbohydrates: 2 g, Protein: 25 g, Fat: 10 g, Saturated Fat: 3 g, Cholesterol: 62 mg, Sodium: 342 mg, Fiber: 0 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/maple-sage-pork-chops/

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“Meatless Monday” Recipe of the Week – Winter Vegetable Hash

January 1, 2018 at 7:21 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Winter Vegetable Hash. The perfect Winter Dish, Winter Vegetable Hash. With these Vegetables and Spices you’ll never miss the meat! You can add your own favorite Vegetables and Spices if you like. Enjoy and Eat Healthy in 2018!

Winter Vegetable Hash

Ingredients
3 tablespoons extra light olive oil
2 tablespoons light butter
1 pound Yukon Gold potatoes, diced
1 carrot, chopped
1 parsnip, chopped
1/2 pound fresh shiitake mushrooms, diced
1 red bell pepper, diced
1 small acorn squash, diced
1 shallot, finely chopped
2 teaspoons garlic powder
2 teaspoons ground roasted cumin
1 teaspoon ground nutmeg
1 pinch sea salt
1 pinch ground black pepper
1 cup chopped kale
4 sprigs fresh sage

Directions
1 – Place oil and butter in a large skillet over medium heat. Melt butter and mix in potatoes, carrots, parsnips, mushrooms, pepper, squash, and shallot. Season with garlic powder, cumin, nutmeg, sea salt, and pepper. Cook 25 minutes, stirring occasionally, until potatoes are tender.
2 – Mix kale and sage into skillet. Continue cooking 5 minutes, until kale is wilted. Serve and enjoy!

Kitchen Hint of the Day!

July 26, 2017 at 5:16 AM | Posted in Kitchen Hints | Leave a comment
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Sage of an idea…….

 

To add a rich, intense flavor to chicken or pork roasts, tuck whole sage leaves just under the skin of the chicken or into small slits into the fat of pork before roasting.

White Wine Turkey Gravy

December 16, 2016 at 1:35 PM | Posted in Jennie-O Turkey Products | Leave a comment
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I’ve got another Gravy recipe I’m passing along, White Wine Turkey Gravy. This another one of the many recipes that you can find at the Jennie – O website (https://www.jennieo.com/). Check the Jennie – O website for Cooking Tips, info on Jennie – O Products, and all the delicious and healthy Jennie – O Recipes. Enjoy and Make the Switch!

 

 

White Wine Turkey Gravy

Ah, the wonders of wine. This gravy recipe lets white wine work its magic with fresh thyme and sage. Under 300 calories per serving.

INGREDIENTSwhite-wine-turkey-gravy

3 tablespoons butter
¼ cup chopped yellow onion
3 tablespoons flour
½ cup dry white wine
1½ cups turkey or chicken broth
2 teaspoons chopped fresh thyme leaves
2 teaspoons chopped fresh sage leaves
salt and pepper, if desired

 
DIRECTIONS

1) Melt butter in a medium saucepan over medium heat. Add onion and cook for seven to nine minutes or until translucent.
2) Whisk in flour and cook for one minute. Add wine and cook for two minutes, whisking constantly. Add broth, thyme and sage. Bring to a boil, reduce heat to medium-low and simmer for two to three minutes. Season with salt and pepper, if desired.

RECIPE NUTRITION INFORMATIONJennie O Make the Switch
PER SERVING
Calories70
Protein1g
Carbohydrates4g
Fiber0g
Sugars0g
Fat4g
Cholesterol10mg
Sodium280mg
Saturated Fat2.5g
https://www.jennieo.com/recipes/1013-white-wine-turkey-gravy

Diabetic Dish of the Week – Cran-Orange Acorn Squash

January 5, 2016 at 6:33 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week | 2 Comments
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For this week’s Diabetic Dish of the Week – Cran-Orange Acorn Squash. It’s only 130 calories and 26 net carbs per serving. The Acorn Squash is used as the bowl that all the ingredients will be served in. Enjoy!

 

Cran-Orange Acorn Squash

INGREDIENTS
3 small acorn or carnival squash, cut in half and seeded
5 tablespoons instant brown rice
3 tablespoons minced onion
3 tablespoons diced celery
3 tablespoons dried cranberries
Pinch ground or dried sage leaves
1 teaspoon butter, cut into bits
9 tablespoons orange juice
1/2 cup warm water

Directions
1 – Combine rice, onion, celery, cranberries, and sage in a small bowl. Stuff each squash halve with rice mixture; dot with butter. Pour 1 1/2 teaspoons orange juice into each squash over stuffing.
2 – Stand squash in slow cooker. Pour water into bottom of cooker. Cover, cook on low 2 1/2 hours or until squash are tender.
Tip
The skin of squash can defy even the sharpest knives. To make slicing easier, microwave the whole squash at HIGH 5 minutes to soften the skin.

Makes 6 servings

Nutrition
Serving Size 1/2 Squash with 1/2 cup stuffing
Calories 130, Total Fat 1g, Saturated Fat 0g, Protein 2g, Carbs 30g, Cholesterol 0mg, Fiber 4g, Sodium 10mg

Litehouse Poultry Herb Blend

May 28, 2015 at 5:25 AM | Posted in spices and herbs | Leave a comment
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Litehouse Poultry Herb Blend

Just wanted to pass along a heads up on a Spice Blend I came across, Litehouse Poultry Herb Blend. I found it last week when I was at Jungle Jim’s International Market. I’ve used once and Mom gave it a try and we both loved it. Really some great flavor packed in the bottle, give it try soon!

 

Litehouse Poultry Herb BlendLitehouse Poultry Herb BlendOur Instantly Fresh™ Poultry Herb Blend gives your chicken dinner a garden-fresh taste! Each herb enhances the flavor and aroma of your meal.

INGREDIENTS
Onions, Thyme, Sage, Marjoram, Spring Onions, Garlic, Rosemary

BEST POULTRY HERB BLEND PAIRINGS
Soup, Meat, Scallops, Vegetables, Omelets

POULTRY HERB BLEND DOESN’T JUST TASTE GREAT, IT’S GOOD FOR YOU TOO!
– Non-GMO
– Gluten-Free
– No additives
– Perfectly blends the convenience of dried herbs with the taste of fresh herbs
– Herbs harvested at the height of flavor and freeze-dried immediately, keeping their pores open naturally
– As close to fresh as you can get
– No refrigeration required

 
http://www.litehousefoods.com/content/poultry-herb-blend

Herb and Spice of the Week – Sage

April 9, 2015 at 5:28 AM | Posted in Herb and Spice of the Week | 1 Comment
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Flowers of Salvia officinalis

Flowers of Salvia officinalis

Salvia officinalis (sage, also called garden sage, or common sage) is a perennial, evergreen subshrub, with woody stems, grayish leaves, and blue to purplish flowers. It is a member of the family Lamiaceae and is native to the Mediterranean region, though it has naturalized in many places throughout the world. It has a long history of medicinal and culinary use, and in modern times as an ornamental garden plant. The common name “sage” is also used for a number of related and unrelated species.

 
Cultivars are quite variable in size, leaf and flower color, and foliage pattern, with many variegated leaf types. The Old World type grows to approximately 2 ft (0.61 m) tall and wide, with lavender flowers most common, though they can also be white, pink, or purple. The plant flowers in late spring or summer. The leaves are oblong, ranging in size up to 2.5 in (6.4 cm) long by 1 in (2.5 cm) wide. Leaves are grey-green, rugose on the upper side, and nearly white underneath due to the many short soft hairs. Modern cultivars include leaves with purple, rose, cream, and yellow in many variegated combinations.

 

 

Culinary use

Sage leaves

Sage leaves

In Britain, sage has for generations been listed as one of the essential herbs, along with parsley, rosemary and thyme (as in the folk song “Scarborough Fair”). It has a savory, slightly peppery flavor. It appears in many European cuisines, notably Italian, Balkan and Middle Eastern cookery. In British and American cooking, it is traditionally served as sage and onion stuffing, an accompaniment to roast turkey or chicken at Christmas or Thanksgiving Day. Other dishes include pork casserole, Sage Derby cheese and Lincolnshire sausages. Despite the common use of traditional and available herbs in French cuisine, sage never found favor there.

Essential oil

Common sage is grown in parts of Europe for distillation of an essential oil, though other species such as Salvia fruticosa may also be harvested and distilled with it. The essential oil contains cineole, borneol, and thujone. Sage leaf contains tannic acid, oleic acid, ursonic acid, ursolic acid, carnosol, carnosic acid, fumaric acid, chlorogenic acid, caffeic acid, niacin, nicotinamide, flavones, flavonoid glycosides, and estrogenic substances.

Traditional medicine

Salvia and “sage” are derived from the Latin salvere (to save), referring to the healing properties long attributed to the various Salvia species. It has been recommended at one time or another for virtually every ailment by various herbals.

In traditional Tamil Siddha medicine, sage (Karpooravalli) is used for respiratory ailments like asthma and alleviating nasal discharge associated with upper respiratory infections. Sage leaves are crushed in boiling water and the fumes are inhaled.

In traditional Austrian medicine, S. officinalis herb has been used internally (as tea or directly chewed) for treatment of disorders of the respiratory tract, mouth, gastrointestinal tract, and skin.

Investigations have taken place into using sage as a treatment for Alzheimer’s disease patients. Sage leaf extract may be effective and safe in the treatment of hyperlipidemia.

Health
A number of double-blind, placebo-controlled, randomized, balanced-crossover studies in healthy humans have demonstrated improved memory, attention/executive function, alertness and mood following single doses of cholinesterase-inhibiting sage extracts or essential oils. A single, double-blind, placebo-controlled trial in a small cohort (n = 30) of Alzheimer’s disease patients also demonstrated improved cognitive functioning and behavioral function (Clinical Dementia Rating) following a 16-week administration of a Salvia officinalis alcoholic tincture.

According to Peter Rogers’ team at Bristol University, researchers have concluded that extracts of sage can enhance cognitive performance. This was contrasted to the similar effect of the caffeine found in tea and coffee.

 

 

The seeds of sage

The seeds of sage

In favorable conditions in the garden, S. officinalis can grow to a substantial size (1 square metre or more), but a number of cultivars are more compact. As such they are valued as small ornamental flowering shrubs, rather than for their herbal properties. Some provide low ground cover, especially in sunny dry environments. Like many herbs they can be killed by a cold wet winter, especially if the soil is not well drained. But they are easily propagated from summer cuttings, and some cultivars are produced from seeds.

Named cultivars include:

* ‘Alba’, a white-flowered cultivar
* ‘Aurea’, golden sage
* ‘Berggarten’, a cultivar with large leaves, which rarely blooms, extending the useful life of the leaves
* ‘Extrakta’, has leaves with higher oil concentrations
* ‘Icterina’, a cultivar with yellow-green variegated leaves
* ‘Lavandulaefolia’, a small leaved cultivar
* ‘Purpurascens’ (‘Purpurea’), a purple-leafed cultivar
* ‘Tricolor’, a cultivar with white, yellow and green variegated leaves

 

Wild idea Buffalo Recipe of the Week – Wild Idea Stuffed Bison Roast with Red Wine Gravy

November 19, 2014 at 6:25 AM | Posted in Wild Idea Buffalo | 1 Comment
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This week’s Wild idea Buffalo Recipe of the Week is Wild Idea Stuffed Bison Roast with Red Wine Gravy. This one sounds like a perfect Holiday Entrée! Another delicious recipe from Jill O’Brien of Wild Idea Buffalo. http://wildideabuffalo.com/

 

 

Wild Idea Stuffed Bison Roast with Red Wine Gravy
By: Jill O’Brien
I tested this recipe out on visiting guests, and it was a big success! prepping the roast will take a little effort, but a sharp filet knife will make it very manageable. The end result will be a very tender, medium roast, with a delicious, savory sausage stuffing and red wine gravy!

 

Wild Idea Stuffed Bison Roast with Red Wine GravyStuffed Bison Roast with Red Wine Gravy

 

Roast & Gravy Ingredients:
1 – 3 lb. Wild Idea Sirloin Tip or Top Round Roast
1 – tablespoon olive oil
½ – tablespoon black pepper
½ – tablespoon salt
1 – onion, coarse chopped and flash processed
½ recipe Savory Buffalo Sausage Stuffing (Use other half for your organic Turkey or chicken or just heat by itself.)
2 – sticks butter
¼ – cup flour
1 – quart buffalo, organic beef stock
2 – cups wine
1 – tablespoon fresh rosemary, minced
½ – tablespoon thyme
½ – tablespoon sage
Instructions: *Preheat oven to 185°
1) Rinse roast and pat dry. Remove any exterior fat. Using a filet knife butterfly roast, in a jelly roll fashion. You will make 3 major cuts lengthwise, starting about 1½ inches in from left, slicing down about 2 inches, flip roast slightly and slice again, repeat. You will encounter a piece of sinew that runs through the roast, slice through and contend with after flat.
2) Flatten out meat with hands. Using the tip of the filet knife remove visible sinew, but avoid cutting through, which will produce holes. Cut away any miss-shaped end pieces and reserve. There will still be a little sinew in roast, which can be cut away during serving time.
3) Cover roast with plastic wrap and using a mallet or rolling pin, pound out to about 1 inch thick.
4) Place stuffing down the center of the roast and wrap meat around until meat touches. Secure with heavy toothpicks.
5) Pour olive oil, salt and pepper in roasting pan and mix together. Roll roast in seasoned oil, until evenly coated. Add miss-shaped meat pieces to the roasting pan.
6) Place chopped onion in food processor and flash process, to create smaller pieces and release some of the onions juices.
7) Pour onions with juices over roast, and press lightly in to meat.
8) Place roast in pre-heated oven and roast for 5 hours.
9) Remove roast from oven, and from roasting pan and wrap in foil. Set aside. Increase oven temperature to 500°.
10) In a saucepan melt one stick of the butter over medium heat. Scrape onion bits and juices from the roasting pan, into the saucepan. Whisk in flour, and stir until well incorporated and lightly brown.
11) Slowly whisk in stock and wine, stirring constantly.
12) Add seasoning and bring to a full boil. Reduce heat and allow to simmer until reduce by a third.
13) Remove roast from foil and return roast to pan. Melt remaining stick of butter and pour over the onions on top of the roast. Return roast to lower shelf in oven, and turn oven to broil. Roast until onions are golden brown.
14) Remove roast from oven. Transfer roast to cutting board, for carving. Pass with Red Wine Gravy.

 

 

Savory Buffalo Sausage StuffingWild Idea
Ingredients:
2 – Tablespoons butter
2 – Tablespoons olive oil
1 – 1 lb. Buffalo Breakfast Sausage, Chorizo or Italian
1 – onion, diced
3 – stalks celery, sliced
2 – teaspoons dried sage
2 – teaspoons dried thyme
1 – teaspoon ground fennel
1 – teaspoon salt
1 – Tablespoon pepper
1 – 14oz. bag herbed seasoned stuffing
2½ – cups organic chicken stock

 

Instructions:
1.) In heavy skillet over medium high heat, heat butter and olive oil.
2.) Crumble in Sausage, add; onion, celery and all of the dried seasonings. Sauté for 8 minutes.
3.) Add herbed stuffing and stir to incorporate.
4.) Slowly add you stock. Mixture should be moist and hold together.
5.) Transfer stuffing to a different pan to cool, and follow instructions above.

 
http://wildideabuffalo.com/2014/wild-idea-stuffed-bison-roast-with-red-wine-gravy/

Panko Crusted Cubed Pork Steak w/ Spaetzle and Sugar Snap Peas

June 13, 2014 at 5:16 PM | Posted in beans, Pork, potatoes | Leave a comment
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Today’s Menu: Panko Crusted Cubed Pork Steak w/ Spaetzle and Sugar Snap Peas

 

 

 

Cubed Pork Steak Spaetzle 009
A couple of showers today but a cool front moved through and finally got rid of the humidity. Laundry and cleaned up the pantry and that’s been about it today. Dinner tonight it’s Panko Crusted Cubed Pork Steak w/ Spaetzle and Sugar Snap Peas.

 

 

 

 

I grabbed a Cubed Pork Steak out of the freezer and let it thaw overnight in the fridge. Used the big three out to bread it with; Flour, Egg Beater’s, and Panko Bread Crumbs. I seasoned the Steak with Sea Salt and Black Ground Pepper. Next I seasoned the Flour with Hungarian Paprika and rolled the Cube Pork in that and shook off the excess. Then I dipped it in the Egg Beater’s shaking off the excess and then pressed both sides in the Shake and Bake Seasoned Panko Bread Crumbs, making sure both sides was well covered. I heated up a medium size skillet, that I had drizzled with Extra Virgin Olive Oil, on medium high heat. Added my Cubed Pork and fried both sides about 4 minutes, till each side was golden brown. The Cubed Pork Steak came out delicious! Moist and very tender with a good flavor from the Paprika. As you can tell in the picture, the Steak was huge so I cut in half and I’ll have the other half for Breakfast in the morning. I like the Shake and Bake Seasoned Panko, a lot fewer calories than most.

 

 

 
For side dishes to go with my Cubed Pork I prepared some Spaetzle. Which is a German Potato Dumpling. At the end of the post I left a little history of Spaetzle and product info. I boiled it in hot water for about 25 minutes and seasoned it with Sea Salt and Ground Black Pepper, Rubbed Sage, and a pat of I Can’t Believe It’s Not Butter. Very tasty and goes very well with Veal or Pork. I also heated up a bag of Walmart Marketside Sugar Snap Peas, just microwave in the steamable bag for 2 minutes and done! For dessert later a bowl of Del Monte No Sugar Added Peach Chunks.

 

 

 

 

Spaetzle

Spaetzle [SHPEHT-sluh; SHPEHT-sehl; SHPEHT-slee] Literally translated from German as “little sparrow,” spaetzle is a dish of tiny noodles or dumplings made with flour, eggs, water or milk, salt and sometimes nutmeg. The spaetzle dough can be firm enough to be rolled and cut into slivers or soft enough to be forced through a sieve, colander or spaetzle-maker with large holes. The small pieces of dough are usually boiled (poached) before being tossed with butter or added to soups or other dishes. In Germany, spaetzle is served as a side dish much like potatoes or rice, and is often accompanied by a sauce or gravy. The cooked spaetzle can also be pan-fried with a little butter and onions (usually a good left-over idea).

 

 

http://www.aaltonet.com/spaetzle/spaetzle.html

 

 

 
Maggi: Authentic German Dumplings SpaetzleCubed Pork Steak Spaetzle 001

You & maggi make great meals. Enjoy maggi spaetzle as a satisfying main course or as a delicious side dish To accompany your favorite meal. Tastes great with chicken or beef. Recipes for: creamy spaetzle with sage; spaetzle, ham & mushrooms; And, cheese & onion SPAETZLE.

Nutrition Facts
Serving Size 46 G
Servings Per Container 6
Amount Per Serving
Calories 170 Calories from Fat 10
% Daily Value*
Total Fat 1 G 2
Saturated Fat 0 G
Trans Fat 0 G
Cholesterol 30 Mg 10
Sodium 350 Mg 14
Total Carbohydrate 32 G 11
Dietary Fiber 2 G 7
Sugars 1 G
Protein 6 G

Smoked Mozzarella Chicken Mini Sub w/ Baked Fries

May 15, 2014 at 5:16 PM | Posted in cheese, chicken, Ham, Ore - Ida | Leave a comment
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Today’s Menu: Smoked Mozzarella Chicken Mini Sub w/ Baked Fries

 

 

 

Smoked Mozzarella Ham Chicken Sub 004

Windy, rainy, and a little cooler out today around here. Only a high of around 60 degrees and only in the 50’s the next couple of days. Not much going on today, played around on the computer and being a slug. Dinner tonight it’s a Smoked Mozzarella Chicken Mini Sub w/ Baked Fries.

 

 

 
I originally came across the recipe for tonight’s dinner in an issue of Simply Delicious/Taste of Home Magazine and it looked and sounded too good not to try, Smoked Mozzarella Chicken with Pasta. Everything came out delicious, especially the Smoked Mozzarella Chicken. So I thought why noy not turn it into a Mini Sub, which I did tonight! Chickens always good but the added Ham and Smoked Mozzarella makes it one of those “Keeper Recipes”.

 

 

 
To prepare it I needed the following; 2 boneless skinless chicken breast halves (about 6 ounces each), sea salt and pepper (to taste), 1/3 cup Whole Grain bread crumbs, 2 tablespoons extra virgin olive oil, 2 thin slices smoked deli ham, 2 slices smoked mozzarella cheese, and 1/2 teaspoon dried sage leaves. I only used half amounts of the original recipe, I only prepared 2 Chicken Breasts. I also made my own Bread Crumbs by putting 2 slices of Klosterman Wheat Bread in the food processor. I used Perdue Chicken Breasts. I like using these, they store in the freezer and are individually wrapped.

 

 

 
Got my Chicken Breasts and sprinkled with salt and pepper. Placed the bread crumbs in a shallow bowl. Rolled the Chicken in bread crumbs to coat both sides; shaking off excess. Then in a large skillet, heated oil over medium-high heat. Added Chicken; cooked 5 minutes. Turned and cooked 2 minutes longer. Topped with Ham and Mozzarella Cheese; sprinkled with Sage. Cook 2-3 minutes longer or until the thermometer inserted in chicken reads 165°. Removed from heat. I served them on an Meijer Bakery Perfection Deli Mini Wheat Sub Buns. I love this Chicken recipe! Such a fantastic taste! I think I’ll have to try this sometime as an Italian Hogie, add a bit of Pasta sauce as a topping. I’ve left the original recipe that shows it with Pasta at the end of the post. Served the Sandwich with a side of Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries. I’m a Fry Freak and I know it! But I use Ore Ida Fries, which are 130 calories and 20 net carbs and Bake them. Then for dessert later a Chiquita Mini Banana and a couple of Apples slices.

 

 

 

 

 

Smoked Mozzarella Chicken with Pasta

Ingredients

8 ounces uncooked angel hair pasta or thin spaghetti
4 boneless skinless chicken breast halves (6 ounces each)smoked-mozzarella-chicken-spaghetti-003
1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup seasoned bread crumbs
2 tablespoons olive oil
4 thin slices smoked deli ham
4 slices smoked mozzarella cheese
1/2 teaspoon dried sage leaves
1/2 cup prepared pesto
Grated Parmesan cheese, optional
Directions
Cook pasta according to package directions. Drain; transfer to a large bowl.
Meanwhile, pound chicken breasts with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. Place bread crumbs in a shallow bowl. Dip chicken in bread crumbs to coat both sides; shake off excess.
In a large skillet, heat oil over medium-high heat. Add chicken; cook 4 minutes. Turn; cook 2 minutes longer. Top with ham and mozzarella cheese; sprinkle with sage. Cook 1-2 minutes longer or until a thermometer inserted in chicken reads 165°. Remove from heat.
Add pesto to pasta and toss to coat. Serve chicken with pasta. If desired, sprinkle with Parmesan cheese. Yield: 4 servings.

 
http://www.tasteofhome.com/recipes/smoked-mozzarella-chicken-with-pasta?refurl=&_mid=2271465&_rid=2271465.1311011218.136424

 

 

 

 

 

 

 

 

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