Apple-Spice-Oatmeal Cookies

 These are the most amazing cookies I have ever made! I am not exaggerating. The apples make them moist and the spices add that extra touch. In the past month I have already made them three times! They are a good place to start if  you have never made cookies from scratch. I think it would be pretty hard to mess them up. 

Modifications: 

I used two extra apples because they give such a great juicy kick to every bite. 

If you don't feel like making the glaze or want to save on calories they are still wonderful without it. I ran out of walnuts once so I used pecans instead or you can forgo the nuts altogether.

Indredients  

Glaze: 

• 2 cups powdered sugar
• 2 tablespoons butter or margarine, melted
• 1 teaspoon vanilla
• 1/4 cup half-and-half or milk

Cookie: 

• 1/2 cup butter or margarine, softened
• 1/4 cup shortening
• 1/2 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 cups old-fashioned oats
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 1 1/2 cups Gold Medal® all-purpose flour
• 2 medium apples, peeled, chopped (2 cups)
• 1 cup coarsely chopped walnuts

Directions

• Heat oven to 350°F. In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Cover; set aside.
• In large bowl, beat 1/2 cup butter, the shortening, 1/2 cup granulated sugar and the brown sugar with electric mixer on medium speed until thoroughly mixed. Beat in eggs and 1 teaspoon vanilla until well blended. Beat in oats, cinnamon, nutmeg, baking soda and flour, scraping side and bottom of bowl once, just until blended. Stir in apples and walnuts.
• On ungreased cookie sheets, drop dough by rounded tablespoonfuls (scant 1/4 cup) about 2 inches apart. 
• Bake 13 to 17 minutes or until edges are golden brown and centers are set. Cool 2 minutes; remove from cookie sheets to cooling racks. Using spoon, drizzle about 1 teaspoon glaze onto each warm cookie. Cool completely, about 10 minutes 

Spaghetti Squash Boats

Another go to recipe in our house. This delicious dish is easy but time consuming. From prep to plate the dish takes about an hour and a half, granted 1 hour of that is bake time so you don't spend too much time standing in the kitchen. 

HINT: Spaghetti squash is super hard to cut so to make it easier on yourself poke some hole in the squash with a fork and microwave for a few minutes. This should soften the rind enough to cut through without cutting a finger off.

Modifications: Sometimes I use ground turkey to try for a little healthier dish or sausage for a tastier dish. They also taste great without the beef, just add extra veggies. I think I always put too much cheese but I can't resist! Don't worry too much about measuring out all the spices, I never measure and it always turns out great.

I usually double this recipe in order to have left overs for the rest of the week.

Ingredients

• 1 medium spaghetti squash (2 to 2-1/2 pounds)
• 1/4 pound ground beef (90% lean)
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 1/2 cup sliced fresh mushrooms
• 1 garlic clove, minced
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 can (14-1/2 ounces) diced tomatoes, drained
• 1/3 cup shredded part-skim mozzarella cheese

Directions

• Cut squash in half lengthwise; scoop out seeds. Place squash, cut side down, in a baking dish. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 375° for 30-40 minutes or until tender.
• When cool enough to handle, scoop out squash, separating strands with a fork; set shells and squash aside.
• In a skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add the mushrooms, garlic, basil, oregano, salt and pepper; cook and stir for 2 minutes. Add tomatoes; cook and stir for 2 minutes. Stir in squash.
• Cook, uncovered, until liquid has evaporated, about 10 minutes. Fill shells; place in shallow baking dish.
• Bake, uncovered, at 350° for 15 minutes. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Yield: 4-6 side-dish servings or 2 main-dish servings
 

Chicken Piccata

This is our all time favorite meal. I love that there are so few ingredients and it is quick and easy. The only part I dislike is pounding out the chicken but it's really not that bad.

This is a great dish to prepare for a dinner party, you will not have to work too hard and you are sure to impress your guests. I usually serve with veggies and rice but you can also serve over angel hair pasta. 

Wine suggestion: Pinot Grigio-Citrusy, light white wine

Modifications: You can substitute the regular bread crumbs with panko to make it extra crispy. Add capers for a little extra salty flavor. I have also used bottled lemon juice and it still turned out good. 

 

Ingredients

• 2 split (1 whole) boneless, skinless chicken breasts
• Kosher salt and freshly ground black pepper
• 1/2 cup all-purpose flour
• 1 extra-large egg
• 1/2 tablespoon water
• 3/4 cup seasoned dry bread crumbs
• Good olive oil
• 3 tablespoons unsalted butter, room temperature, divided
• 1/3 cup freshly squeezed lemon juice (2 lemons) lemon halves reserved
• 1/2 cup dry white wine
• Sliced lemon, for serving
• Chopped fresh parsley leaves for serving

Directions

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

Cilantro-Lime Chicken w/ Avocado Salsa

This is one of Marc's favorites! If you love cilantro this is the dish for you! A 3 minute dip into cilantro-lime marinade is all that's needed to deliver big flavor to the chicken breasts. This is super fast and so flavorful.  A food processor will make this recipe even easier! I served on a bed of Uncle Ben's 90 second Santa Fe rice.
Modifications: 
I usually use two or three avocados and extra cilantro as well. Sometimes I just double or triple everything in the salsa and save the left over for snacking throughout the week. If you have some extra time and forethought you can marinate the chicken for an hour for an extra boost of flavor. 

Ingredients

• 2 tablespoons minced fresh cilantro
• 2 1/2 tablespoons fresh lime juice 
• 1 1/2 tablespoons olive oil 
• 4 (6-ounce) skinless, boneless chicken breast halves 
• 1/4 teaspoon salt 
• Cooking spray 
• Salsa:
• 1 cup chopped plum tomato (about 2) 
• 2 tablespoons finely chopped onion 
• 2 teaspoons fresh lime juice 
• 1/4 teaspoon salt 
• 1/8 teaspoon freshly ground black pepper 
• 1 avocado, peeled and finely chopped

Preparation

• 1. To prepare chicken, combine first 4 ingredients in a large bowl; toss and let stand 3 minutes. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 6 minutes on each side or until done.
• 2. To prepare salsa, combine tomato and next 4 ingredients (through pepper) in a medium bowl. Add avocado; stir gently to combine. Serve salsa over chicken.

Chicken-&-Brie Sandwich w/ Roasted Cherry Tomatoes

This gourmet lunch made for a special treat.  It took about 45 minutes from prep to plate and it seemed like a lot of work for lunch and the ingredients can get a little pricey if you don't already have them stocked.  
Modifications: If you are short on time you could shave off 20 minutes by picking up a rotisserie chicken from your local store. (What I should have done!)
Make a vegetarian version by leaving off the chicken and adding some extra cheese and tomatoes.

If your a brie lover like me then you won't mind spending a few extra dollars and a little extra time to make this yummy sandwich for a special lunch. Remember! There's no need to cut the rind off the Brie, it's edible.

Ingredients

• 1 teaspoon olive oil 
• 2 cups halved cherry tomatoes (about 1 pound) 
• 2 tablespoons balsamic vinegar 
• 1 tablespoon chopped fresh thyme
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper 
• 1/4 cup low-fat mayonnaise 
• 1 tablespoon whole-grain Dijon mustard
• 1 garlic clove, minced 
• 1 (16-ounce) loaf French bread, cut in half horizontally
• 3 ounces Brie cheese, sliced 
• 3 cups shredded cooked chicken breast (about 1 pound) 
• 2 teaspoons extra-virgin olive oil 
• 1 teaspoon balsamic vinegar 
• 1/8 teaspoon kosher salt
• 2 cups fresh spinach 

Preparation

• Preheat oven to 300°.
• Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add tomatoes; cook 4 minutes, stirring once. Remove from heat; stir in 2 tablespoons vinegar. Sprinkle tomatoes with thyme, 1/4 teaspoon salt, and pepper. Wrap handle of pan with foil; bake at 300° for 15 minutes. Keep warm.
• Combine mayonnaise, mustard, and garlic in a small bowl. Spread mayonnaise mixture evenly over top half of bread loaf. Spoon tomatoes evenly over bottom half of loaf. Arrange Brie over tomatoes; top with chicken. Combine 2 teaspoons oil, 1 teaspoon vinegar, and 1/8 teaspoon salt in a medium bowl, stirring with a whisk. Add spinach, tossing gently to coat. Top chicken with spinach mixture; replace top half of bread. Cut loaf into 6 pieces.

Mediterranean Chicken & Vegetable Kebabs

 

The taste of lemon, oregano, and olive oil will transport you to the shores of the Mediterranean Sea. These kebabs are yummy but you have to work for them. The process is more time consuming than I care to deal with after a long day. I found that most of the grocery stores I went to did not have fennel, however I finally found some at Central Market. The dish takes about 45 min-1 hour from prep to plate. I served them over instant pre-seasoned couscous.

Ingredients

• 1/4 cup fresh lemon juice 
• 2 tablespoons fresh chopped or 2 teaspoons dried oregano
• 2 tablespoons olive oil 
• 1 1/2 pounds skinless, boneless chicken breast, cut into 24 strips 
• 18 (1/2-inch-thick) slices zucchini 
• 1 fennel bulb, cut into 12 wedges
• 12 garlic cloves, peeled 
• 1/2 teaspoon salt 
• 1/4 teaspoon black pepper 
• Cooking spray 

Preparation

• Combine first 6 ingredients in zip-top plastic bag; seal and shake well. Marinate in refrigerator 20 minutes. Remove chicken mixture from bag; discard marinade.
• Prepare grill.
• Cook garlic cloves in boiling water 3 minutes; drain and cool.
• Thread 4 chicken strips, 3 zucchini slices, 2 fennel wedges, and 2 garlic cloves alternately onto each of 6 (12-inch) skewers. Sprinkle with salt and pepper. Place kebabs on grill rack coated with cooking spray. Cook 8 minutes, turning once, or until chicken is done.

Chicken Scallopini

This is an easy go to recipe for a busy weeknight. Start to finish I spend a maximum of 30 minutes on this meal. To make it even easier I paired the chicken with steam in the bag brussel sprouts and Uncle Ben's 90 second whole grain medley pouch - brown and wild rice.
Modifications: 
I hardly ever use chicken breast halves, usually I just do a whole breast so it makes my cooking time a little longer but I'm not satisfied with such a small portion.  

Ingredients

• 4 (6-ounce) skinless, boneless chicken breast halves 
• 2 teaspoons fresh lemon juice 
• 1/4 teaspoon salt 
• 1/4 teaspoon black pepper 
• 1/3 cup Italian-seasoned breadcrumbs
• Cooking spray 
• 1/2 cup fat-free, less-sodium chicken broth 
• 1/4 cup dry white wine 
• 4 teaspoons capers
• 1 tablespoon butter 

Preparation

• Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Brush chicken with juice, and sprinkle with salt and pepper. Dredge chicken in breadcrumbs.
• Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken to pan; cook 3 minutes on each side or until chicken is done. Remove from pan; keep warm.
• Add broth and wine to pan, and cook 30 seconds, stirring constantly. Remove from heat. Stir in capers and butter.