The Online Recipe Box

These are awesome… my kids request them, and they are so easy to make!” - Tracy

Ingredients:

• 4 pieces boneless skinless chicken breast
• 6 to 8 ounces each Extra-virgin olive oil, for drizzling, plus 2 tablespoons
• Grill seasoning blend, or salt and pepper
• 4 sub rolls, split
• 2 cloves garlic, cracked away from skins
• 1 teaspoon red crushed pepper flakes
• 2 large portobello mushroom caps
• sliced 1 green bell pepper, seeded
• sliced 1 large onion, white or brown skinned
• sliced 1 teaspoon dried oregano
• 1/3 palm full 1/2 cup dry red wine or stock — chicken or beef flavor 1 (14-ounce)
• can, crushed tomatoes
• 2 to 3 tablespoons chopped flat-leaf parsley
• 1/3 pound deli sliced provolone

Directions:

1. Heat a grill pan or large skillet.
2. Drizzle chicken with oil, to cover,and season with grill seasoning blend or salt and pepper.
3. Grill or pan-fry 6 minutes on each side.
4. Heat broiler, lightly toast rolls on cookie sheet and remove.
5. Heat a large skillet over medium high heat. Add 2 tablespoons oil, garlic, crushed red pepper flakes, mushrooms, peppers, onions and oregano.
6. Saute veggies and season with salt and pepper. Cook 5 minutes, then deglaze the pan with wine or stock.
7. Pick up tasty bits off the bottom of the pan with a wooden spoon or heat safe spatula.
8. Add tomatoes and parsley to the sauce. Slice chicken breasts on an angle and set into sauce.
9. Pile chicken and veggies into sub rolls and cover with sliced provolone.
10. Melt cheese under hot broiler.

Recipe and picture Submitted By: Tracy

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Ingredients:

• 2 medium unpeeled baking potatoes
• Butter-flavoured cooking spray
• 1/2 teaspoon garlic powder
• 1/4 cup finely chopped cooked chicken or turkey
• 1/4 cup shredded reduced fat cheddar cheese
• 2 tablespoons bacon-flavoured bits
• Reduced calorie ranch dressing

Directions:

1. Pierce potatoes with a fork. Arrange potatoes about 1 inch apart in circle on a microwaveable paper towel. Microwave uncovered on high 8-10 minutes or until tender. Cut potatoes lengthwise into fourths. Carefully scoop out pulp, leaving 1/4 inch shells. Cover and refrigerate potato pulp for other uses.
2. Set oven to broil. Place potato shells, skin sides down on rack in broiler pan. Spray with cooking spray. Sprinkle with garlic powder. Broil with tops 4 -5 inches from heat for about 5 minutes or until crisp and brown.
3. Sprinkle chicken and cheese over potato shells. Broil about 30 seconds or until cheese is melted. Sprinkle with bacon bits. Serve hot with ranch dressing.

Makes 4 sevings, 2 potato skins each

Nutrition Info per serving:

• Calories: 105
• Cholesterol: 10 mg
• Carbs: 14g
• Protein: 7g

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Ingredients:

• 1 box Whole Wheat Penne Rigate Pasta
• 2-3 tablespoons olive oil
• 1 yellow pepper and onion chopped
• 1 jar prepared pasta sauce (your favorite flavor)
• 3 grilled or cooked boneless, skinless chicken breasts, sliced
• 1 can of asparagus (if desired)
• Salt
• 2 tablespoons butter
• 1 tablespoon lemon juice

Directions:

1. Cook pasta according to package directions.
2. In a small skillet, saute pepper and onion until tender.
3. In a large skillet, pour 1 can of asparagus and bring to a rapid boil. Season the
   water with salt. Cook the asparagus for 2-3 minutes until just tender.
4. Drain the asparagus and add butter to the skillet. Stir in the lemon juice. Return
   the drained asparagus, the onion, and pepper to the skillet and toss to coat.
5. Stir in pasta sauce, and chicken. Simmer 2-3 minutes.
6. Serve sauce mixture over pasta.

Tastes great with a side salad. Enjoy!

Total cooking time 25 minutes

Serves 3-4 people

Submitted by: Esmeralda Lee, Chattanooga TN

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