A week of meals...

This week we had a great combination of home cooked meals that I have not written about.  One of Joe's favorite new recipes was the one we had Monday which was Stuffed Chicken Marsala.  I absolutely loved the Salmon but the lasagna also turned out amazing considering we altered the recipe slightly because we did not have marinara sauce!

Lettuce Wraps

Ingredients:

3/4 pound ground chicken

1/4 cup chopped fresh basil leaves, or 1 tablespoon dried

2 tablespoons soy sauce

2 tablespoons freshly squeezed lime juice

2 large garlic cloves, minced

1 large jalapeño chile, finely chopped

1 teaspoon Asian garlic-chili sauce or hot pepper sauce such as Tabasco

1 tablespoon sesame oil

2 tablespoons vegetable oil

Boston lettuce leaves

Optional garnishes:

Chopped scallions (green onions)

Directions:

Combine the chicken, basil, soy sauce, lime juice, garlic, chile, and garlic-chili sauce in a bowl and stir to blend well. Heat both oils in a heavy medium skillet until hot but not smoking. Add the chicken mixture and cook, stirring occasionally, until the chicken is just cooked through, about 5 minutes. Transfer the chicken to a platter and arrange lettuce leaves around edges. Serve, passing the chopped green onions and/or chopped roasted peanuts if you are using these.

So healthy!

Grilled Salmon with Avocado Salsa

Ingredients:

For Salmon

2 lbs salmon, cut into 4 pieces

1 tbs olive oil

1 tsp salt

1 tsp ground coriander

1 tsp ground cumin

1 tsp paprika powder

1 tsp onion powder

1 tsp black pepper

Avocado salsa

1 avocado, peeled, seeded and sliced

1 small red onion, sliced

3 mild hot peppers, seeded and devained, diced or sliced

Juice from 2 limes

3 tbs olive oil

2 tbs finely chopped cilantro

Salt to taste

Directions:

Mix all ingredients together for salmon rub the rub over filet with olive oil and seasoning.  Refrigerate for 30 minutes. PreHeat grill then grill salmon to desired doneness.

Combine all salsa ingredients in one bowl and chill while waiting on Salmon to get ready.  Serve the salmon topped with the avocado salsa and with rice or plantain chips.

 

Made with roasted potatoes

Turkey, Mushroom, Spinach Lasagna

Ingredients:

1 pound extra-lean Ground Turkey

1/2 teaspoon Fennel Seeds

1/4 teaspoon Garlic Powder

Salt and Pepper

2 teaspoons Olive Oil

1 Onion, chopped

2 cloves Garlic, chopped

1 package (about 8 ounces) Crimini Mushrooms, sliced

4 cups Baby Spinach

4 cups Marinara Sauce (I like Casa Visco, get the 32 ounce jar)

4 ounces Turkey Pepperoni, chopped

1 teaspoon Crushed Red Pepper Flakes

12 no-boil Lasagna Noodles (from a 9-ounce box)

15 ounces Fat Free Ricotta

1 cup shredded Part Skim Mozzarella

Directions:
Preheat oven to 375F.  Spray a 9x13 inch baking dish with cooking spray.  Mix the ground turkey, fenal, garlic powder, and salt and pepper.  Add to a large skillet set over medium high head.  Cook stirring frequently until no longer pink.  Transfer to a bowl.  Add oil to the skillet.  When the oil is hot, add onion and garlic.  Cook, stirring until the onion is soft, about 5 minutes.  Add the mushrooms and cook for another 5 minutes.  Add the spinach and cook, stirring, until wilted, about 2 minutes.  Sir in the turkey.

Spread 1 cup of sauce in the bottom of the prepared baking dish.  Cover iwth 4 lasagna noodles, overlapping as needed.  Layer half of the filling on top of noodles, then layer with half the ricotta.  Top with 1 cup of sauce, half the pepperoni, and sprinkle of red pepper flakes.  Add another layer of noodles and repeat the filling, ricotta, and sauce layer.  Top with remaining noodles and sauce.  Sprinkle with mozarella and basil.  Cover with foil and bake 30 minutes.  Remove foil and bake for 20 more minutes.

**Made without Marinara Sauce**

Stuffed Chicken Marsala

Ingredients:

Stuffing

½ cup smoked gouda

8 oz. mozzarella shredded

¼ cup grated parmesan cheese

½ cup bread crumbs

1 tsp. garlic

¼ tsp. red pepper flakes

2 tbsp. sun dried tomato, chopped

1/3 cup green onions

¾ cup sour cream

½ tsp. salt

½ tsp. pepper

Sauce

½ large red onion, diced

1-2 cloves garlic

2 cup marsala wine

1 cup heavy cream

1 8 oz. container of cremini mushrmooms

Salt

Pepper

2 lbs. chicken

Olive oil

Flour

Directions:

Pre-heat oven to 350°F and have a baking dish ready. Combine all the cheese stuffing ingredients in a mixing bowl and set aside.

To prepare the chicken, butterfly the thickest section of chicken breasts to create 2 halves. Place each breast in a large ziptop storage bag and pound it with the flat side of a meat mallet until ¼” - ½” thick. Place the flattened chicken breasts on a plate and add a desired amount of cheese stuffing on one half of each chicken breast. Try not to overfill. Gently press stuffing down and fold over other half of chicken breast; it does not have to seal. 

Place flour in a shallow pan and season to taste with salt and pepper. Dredge stuffed chicken breasts in flour, shaking off excess. In a cast iron skillet over medium heat, add oil and heat until shimmering. Saute the flour coated chicken breasts in the preheated oil, cooking until each side is golden brown. Remove chicken from pan and place in the baking dish you have on hand. Bake the browned chicken in the preheated oven for 10-20 minutes, or until juices run clear and the center of chicken reaches 165°F. 

Meanwhile, add the onions and garlic to the cast iron skillet and stir to loosen chicken drippings. After 2 minutes, add mushrooms and fresh chopped parsley. Sauté until the onions are translucent and the mushrooms begin to caramelize. Add the Marsala wine to the skillet to deglaze the pan – make sure to incorporate drippings from bottom of pan. Allow the Marsala to come to a simmer and then add the heavy cream. Simmer on low heat until reduced by half. Place the cooked chicken breasts on a plate and top each with this Marsala-mushroom sauce

Served with Steamed Broccoli

Stuffed Chicken Marsala recipe adapted from Olive Garden Kitchen Cheese Stuffing 1/2 cup smoked shredded cheese (provolone or gouda) 8-oz package mozzarella cheese, shredded 1/4 cup Parmesan cheese, grated 1/2 cup breadcrumbs 1 tsp fresh garlic, minced 1/4 tsp red pepper flakes, crushed 2 Tbsp sun-dried tomato, chopped (drain first if in oil) 1/3 cup green onions, thinly sliced 3/4 cup sour cream (6 oz) 1/2 tsp salt 1/2 tsp black pepper Sauce 1/2 large red small onion, finely chopped 1-2 cloves garlic, minced 2 cups Marsala wine 1 cup heavy cream 1 8oz container of cremini mushrooms, thinly sliced Salt and pepper to taste 2 lbs skinless, boneless chicken breasts 4 fl oz olive oil for frying 2 cups all-purpose flour
Read more at http://joelens.blogspot.com/2009/09/stuffed-chicken-marsala.html#bfU19KUum7hXaqc1.99

Stuffed Chicken Marsala recipe adapted from Olive Garden Kitchen Cheese Stuffing 1/2 cup smoked shredded cheese (provolone or gouda) 8-oz package mozzarella cheese, shredded 1/4 cup Parmesan cheese, grated 1/2 cup breadcrumbs 1 tsp fresh garlic, minced 1/4 tsp red pepper flakes, crushed 2 Tbsp sun-dried tomato, chopped (drain first if in oil) 1/3 cup green onions, thinly sliced 3/4 cup sour cream (6 oz) 1/2 tsp salt 1/2 tsp black pepper Sauce 1/2 large red small onion, finely chopped 1-2 cloves garlic, minced 2 cups Marsala wine 1 cup heavy cream 1 8oz container of cremini mushrooms, thinly sliced Salt and pepper to taste 2 lbs skinless, boneless chicken breasts 4 fl oz olive oil for frying 2 cups all-purpose flour Pre-heat oven to 350°F and have a baking dish ready. Combine all the cheese stuffing ingredients in a mixing bowl and set aside. To prepare the chicken, butterfly the thickest section of chicken breasts to create 2 halves. Place each breast in a large ziptop storage bag and pound it with the flat side of a meat mallet until ¼” - ½” thick. Place the flattened chicken breasts on a plate and add a desired amount of cheese stuffing on one half of each chicken breast. Try not to overfill. Gently press stuffing down and fold over other half of chicken breast; it does not have to seal. * You may have some extra cheese stuffing leftover. One way to use it up is to top slices of Italian bread and bake until the cheese melts - it makes a great snack or appetizer! Place flour in a shallow pan and season to taste with salt and pepper. Dredge stuffed chicken breasts in flour, shaking off excess. In a cast iron skillet over medium heat, add oil and heat until shimmering. Saute the flour coated chicken breasts in the preheated oil, cooking until each side is golden brown. Remove chicken from pan and place in the baking dish you have on hand. Bake the browned chicken in the preheated oven for 10-20 minutes, or until juices run clear and the center of chicken reaches 165°F. Meanwhile, add the onions and garlic to the cast iron skillet and stir to loosen chicken drippings. After 2 minutes, add mushrooms and fresh chopped parsley. Sauté until the onions are translucent and the mushrooms begin to caramelize. Add the Marsala wine to the skillet to deglaze the pan – make sure to incorporate drippings from bottom of pan. Allow the Marsala to come to a simmer and then add the heavy cream. Simmer on low heat until reduced by half. Place the cooked chicken breasts on a plate and top each with this Marsala-mushroom sauce.
Read more at http://joelens.blogspot.com/2009/09/stuffed-chicken-marsala.html#bfU19KUum7hXaqc1.99

Stuffed Chicken Marsala recipe adapted from Olive Garden Kitchen Cheese Stuffing 1/2 cup smoked shredded cheese (provolone or gouda) 8-oz package mozzarella cheese, shredded 1/4 cup Parmesan cheese, grated 1/2 cup breadcrumbs 1 tsp fresh garlic, minced 1/4 tsp red pepper flakes, crushed 2 Tbsp sun-dried tomato, chopped (drain first if in oil) 1/3 cup green onions, thinly sliced 3/4 cup sour cream (6 oz) 1/2 tsp salt 1/2 tsp black pepper Sauce 1/2 large red small onion, finely chopped 1-2 cloves garlic, minced 2 cups Marsala wine 1 cup heavy cream 1 8oz container of cremini mushrooms, thinly sliced Salt and pepper to taste 2 lbs skinless, boneless chicken breasts 4 fl oz olive oil for frying 2 cups all-purpose flour Pre-heat oven to 350°F and have a baking dish ready. Combine all the cheese stuffing ingredients in a mixing bowl and set aside. To prepare the chicken, butterfly the thickest section of chicken breasts to create 2 halves. Place each breast in a large ziptop storage bag and pound it with the flat side of a meat mallet until ¼” - ½” thick. Place the flattened chicken breasts on a plate and add a desired amount of cheese stuffing on one half of each chicken breast. Try not to overfill. Gently press stuffing down and fold over other half of chicken breast; it does not have to seal. * You may have some extra cheese stuffing leftover. One way to use it up is to top slices of Italian bread and bake until the cheese melts - it makes a great snack or appetizer! Place flour in a shallow pan and season to taste with salt and pepper. Dredge stuffed chicken breasts in flour, shaking off excess. In a cast iron skillet over medium heat, add oil and heat until shimmering. Saute the flour coated chicken breasts in the preheated oil, cooking until each side is golden brown. Remove chicken from pan and place in the baking dish you have on hand. Bake the browned chicken in the preheated oven for 10-20 minutes, or until juices run clear and the center of chicken reaches 165°F. Meanwhile, add the onions and garlic to the cast iron skillet and stir to loosen chicken drippings. After 2 minutes, add mushrooms and fresh chopped parsley. Sauté until the onions are translucent and the mushrooms begin to caramelize. Add the Marsala wine to the skillet to deglaze the pan – make sure to incorporate drippings from bottom of pan. Allow the Marsala to come to a simmer and then add the heavy cream. Simmer on low heat until reduced by half. Place the cooked chicken breasts on a plate and top each with this Marsala-mushroom sauce.
Read more at http://joelens.blogspot.com/2009/09/stuffed-chicken-marsala.html#bfU19KUum7hXaqc1.99

Stuffed Chicken Marsala recipe adapted from Olive Garden Kitchen Cheese Stuffing 1/2 cup smoked shredded cheese (provolone or gouda) 8-oz package mozzarella cheese, shredded 1/4 cup Parmesan cheese, grated 1/2 cup breadcrumbs 1 tsp fresh garlic, minced 1/4 tsp red pepper flakes, crushed 2 Tbsp sun-dried tomato, chopped (drain first if in oil) 1/3 cup green onions, thinly sliced 3/4 cup sour cream (6 oz) 1/2 tsp salt 1/2 tsp black pepper Sauce 1/2 large red small onion, finely chopped 1-2 cloves garlic, minced 2 cups Marsala wine 1 cup heavy cream 1 8oz container of cremini mushrooms, thinly sliced Salt and pepper to taste 2 lbs skinless, boneless chicken breasts 4 fl oz olive oil for frying 2 cups all-purpose flour Pre-heat oven to 350°F and have a baking dish ready. Combine all the cheese stuffing ingredients in a mixing bowl and set aside. To prepare the chicken, butterfly the thickest section of chicken breasts to create 2 halves. Place each breast in a large ziptop storage bag and pound it with the flat side of a meat mallet until ¼” - ½” thick. Place the flattened chicken breasts on a plate and add a desired amount of cheese stuffing on one half of each chicken breast. Try not to overfill. Gently press stuffing down and fold over other half of chicken breast; it does not have to seal. * You may have some extra cheese stuffing leftover. One way to use it up is to top slices of Italian bread and bake until the cheese melts - it makes a great snack or appetizer! Place flour in a shallow pan and season to taste with salt and pepper. Dredge stuffed chicken breasts in flour, shaking off excess. In a cast iron skillet over medium heat, add oil and heat until shimmering. Saute the flour coated chicken breasts in the preheated oil, cooking until each side is golden brown. Remove chicken from pan and place in the baking dish you have on hand. Bake the browned chicken in the preheated oven for 10-20 minutes, or until juices run clear and the center of chicken reaches 165°F. Meanwhile, add the onions and garlic to the cast iron skillet and stir to loosen chicken drippings. After 2 minutes, add mushrooms and fresh chopped parsley. Sauté until the onions are translucent and the mushrooms begin to caramelize. Add the Marsala wine to the skillet to deglaze the pan – make sure to incorporate drippings from bottom of pan. Allow the Marsala to come to a simmer and then add the heavy cream. Simmer on low heat until reduced by half. Place the cooked chicken breasts on a plate and top each with this Marsala-mushroom sauce.
Read more at http://joelens.blogspot.com/2009/09/stuffed-chicken-marsala.html#bfU19KUum7hXaqc1.99