May Recipes



Rosemary & Thyme Chicken w/ Berries Salad (4 servings)

3 cups fresh spinach
3 cups fresh bib lettuce
4 boneless skinless chicken breasts
1 cup sliced fresh strawberries
1/3 cup grated parmesan or asiago cheese
1/4 cup butter
Season salt
Black pepper
Fresh Thyme and Rosemary
Bottled Poppy Seed salad dressing

Preheat oven to 375 degrees and melt butter in a 9 x 13 glass baking dish. Place chicken breasts in baking dish and turn to coat with butter.  Sprinkle with season salt and pepper.  Chop several fresh sprigs of Thyme and Rosemary and sprinkle over chicken.  Bake for 12 minutes.  Turn and season other side and add more herbs.  Return to oven and bake an additional 12-14 minutes.  While the chicken is baking wash and chop salad greens and strawberries.  Slice chicken breasts over salad greens. Sprinkle with strawberries and cheese and a few more fresh herbs.  Serve with Poppy seed salad dressing.

ENJOY!



Mini Sweet Cinnamon Biscuits - serves 6

2 cups sifted flour
1 Tbsp baking powder
1 tsp salt
1/4 tsp baking soda
1/4 cup vegetable oil
3/4 cup buttermilk (or I often substitute 3/4 cup skim milk w/ 1 tsp lemon juice)
3 Tbsp softened butter or margarine spread
1/2 cup sugar
1 tsp cinnamon

Combine cinnamon and sugar in a small bowl and mix well.  Set aside.
Stir together all other dry ingredients in a medium mixing bowl.  Preheat oven to 400 degrees.
Add oil and buttermilk to dry ingredient mixture and stir until just blended.

Knead dough on a lightly floured surface until smooth.  Use a rolling pin to shape dough into
a 15 x 8 inch rectangle.  

Grease a 9 inch round baking pan lightly.  Spread butter over the dough and sprinkle with the
cinnamon sugar mixture.  Roll up the rectangle, jelly roll fashion, starting from one long side.
Cut the roll into 1-1/2" pieces.  Arrange slices, cut side up in prepared baking pan. Bake until lightly golden brown.  About 18-20 minutes.  Remove from oven to cool.  If desired you can glaze them with a mix of 3/4 cup powdered sugar and 1 Tbsp milk.

These are great as a quick breakfast, tasty dessert or a snack!  YUM!




Beef Enchiladas  or  (Black Bean Vegetarian Option!) - serves 5 to 6

1 package flour tortillas (about 8/10 inch size)
1 pound lean ground beef (or sometimes I use ground turkey)
1 can condensed tomato soup
1 can cream of mushroom or cream of chicken soup
1 can medium heat enchilada sauce
1 - 2 cups grated cheddar cheese

Brown and drain ground meat.  In a large mixing bowl combine soups and enchilada sauce.  Whisk together until well combined.  On each tortilla spread 1-2 tablespoons of sauce mixture.  Add 1-2 tablespoons of meat and a sprinkle of cheese.  Roll up and place in a 9 x 13 baking dish.  When you have the dish full of rollups, spread remaining sauce on the top and sprinkle with grated cheese.  Bake for 20 - 25 minutes in a 350 degree oven.

** For the vegetarian option 

I replace the ground meat with a mixture of rinsed and drained black beans, 1/3 cup well drained whole kernel corn, 1/3 cup soy crumbles and 1/3 cup diced and well drained tomatoes.



Roasted Red Potatoes - serves 6

6 medium to large red potatoes
1-2 Tbsp olive oil
1-2 tsp McCormick Grill Mates Montreal Chicken Seasoning

Cut potatoes into small pieces, skins on.  Toss with olive oil in a mixing bowl.  Sprinkle with seasoning and toss to coat well.  Spray baking sheet with cooking spray.  Arrange potatoes on tray and bake at 400 degrees for 25-30 minutes.  Stir and flip half way thru cooking to get a more even crisp.  

Enjoy!


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