Chicken Cordon Bleu

Ingredients (makes 6 rolls):
1.5 lb. chicken breast
1/4 lb. your favorite good quality sliced ham
1/4 lb. emmentaler or Swiss cheese, sliced
about 2 c. milk
about 2 c. GF flour mix (any kind)
about 4 eggs or so, beaten
about 2 c. of GF bread crumbs
dried sage, thyme, rosemary
a couple tbs. canola oil

Directions:
1.  Using the flat side of a meat tenderizer (the side without the spikes), pound the chicken until it is thin and flat.
2. Lay the ham and cheese sliced on top of the chicken, and carefully roll them tight.  Secure with a couple toothpicks.  Be sure to keep the toothpicks horizontal or it will make things more difficult when frying.
3. Mix together dried seasonings with your bread crumbs to give them a little more flavor.
4. Place the rolls, one at a time in a bowl filled with milk, then flour, then egg mixture, then bread crumbs and set aside.  Your hands will get messy.  Depending on how thickly you coat things you may need more or less of these ingredients.
5. Heat up canola oil in a large skillet and fry the chicken rolls.  To do this, we fried them for a few minutes on each side to make sure they were evenly cooked, and “sacrificed” one to check to make sure the chicken was cooked through when we thought they were done.  Ok, it wasn’t really sacrificed, I ate it.  It just didn’t serve as prettily because of cutting it open in the pan to check it.
6. Serve, and top with a spoonful of creamy béchemel sauce if desired.  Enjoy!

Sesame Pork tenderloin

what you need

2 Tbsp. KRAFT Asian Toasted Sesame Dressing

2 Tbsp.  honey

2 Tbsp. soy sauce

1 Tbsp.  minced garlic

1 Tbsp. grated gingerroot

1   pork tenderloin (1 lb.)

make it

MIX all ingredients except meat; pour over meat in shallow dish. Turn to evenly coat meat. Refrigerate 6 hours to marinate.

HEAT oven to 400ºF. Remove meat from marinade; place in shallow pan. Discard marinade.

BAKE 25 to 30 min. or until done (160ºF).

Lemon Salmon

what you need

2 salmon fillets (1/2 lb.)

2 Tbsp.  KRAFT Real Mayo Mayonnaise

2 tsp. lemon juice

2 Tbsp.  KRAFT Grated Parmesan Cheese

make it

PREHEAT broiler. Place fish on rack of broiler pan. Broil, 4 to 5 inches from heat, 4 min. Meanwhile, mix mayo and lemon juice.

REMOVE fish from oven; spread with mayo mixture. Sprinkle with cheese. Broil 2 to 4 min. until topping is golden and fish flakes easily with fork.

Shrimp Stir Fry

1/3 cup KRAFT Light Asian Toasted Sesame Dressing, divided

1 pkg.  (12 oz.) fresh California stir-fry vegetables (snow peas, carrots, broccoli)

1 lb. uncooked deveined peeled large shrimp

1/4 cup  chopped PLANTERS COCKTAIL Peanuts

make it

HEAT 2 Tbsp. dressing in large skillet on medium-high heat. Add vegetables; stir-fry 4 min.

ADD shrimp; stir-fry 4 min. or until shrimp turn pink and vegetables are crisp-tender. Remove from heat; stir in remaining dressing.

SPRINKLE with nuts.

Salmon Stir Fry

what you need

4 salmon fillets (1 lb.)

1/4 cup  KRAFT Light Asian Toasted Sesame Dressing, divided

2 tsp. olive oil

2   carrots, cut into matchlike sticks

1 cup sugar snap peas

make it

HEAT oven to 450ºF.

PLACE fish on baking sheet sprayed with cooking spray. Brush with 2 Tbsp. dressing. Bake 12 to 15 min. or until fish flakes easily with fork.

MEANWHILE, heat oil in large nonstick skillet on medium heat. Add next 3 ingredients; cook and stir 4 min. or until crisp-tender. Remove from heat; stir in remaining dressing.

SPOON cooked vegetables onto serving plate; top with fish.

Grilled Talapia

Ingredients

• 4 (4 ounce) fillets tilapia
• 4 cloves crushed garlic
• 3 tablespoons olive oil
• 1 onion, chopped
• 1/4 teaspoon cayenne pepper

Directions

1. Rub the fish fillets with the crushed garlic, then place them in a shallow, non-reactive dish. Spoon the olive oil over the fish until they are coated. Place the onion on top of the fish. Cover the fish and refrigerate overnight to allow the fish to soak in the marinade.
2. Preheat the oven to 350 degrees F (175 degrees C).
3. If baking the fish, transfer it to a 9x13 inch baking dish along with the olive oil, garlic, and onion. Sprinkle the fish with the cayenne or white pepper. If you are grilling the fish, wrap the fish and oil, garlic, onion, and pepper in aluminum foil.
4. Bake at 350 degrees F (175 degrees F) for 30 minutes.

Zucchini Pasta

Ingredients

• 6 zucchini
• 2 teaspoons salt
• 3 tablespoons margarine
• 1 clove garlic, minced (optional)
• salt and black pepper to taste
• 1/4 cup grated Parmesan cheese

Directions

1. Cut zucchini into thin, noodle-like strips (a mandoline works well for this). Toss with the 2 teaspoons salt, and place in a colander to drain for 30 minutes.
2. Bring a pot of water to boil. Add zucchini; cook for one minute. Drain; rinse immediately with cold water to stop cooking.
3. Heat margarine in a large skillet over medium high heat. Add zucchini and garlic; cook and stir until just tender, about 5 minutes. Season to taste with salt and pepper. Sprinkle with Parmesan cheese.

Apple Topped Pork Chops

Ingredients

• 4 boneless pork loin chops (4 ounces each)
• 1 teaspoon canola oil
• 1/4 cup white wine or chicken broth
• 2 medium tart apples, peeled and sliced
• 1 tablespoon butter
• 1/2 cup plus 2 tablespoons unsweetened apple juice, divided
• 1/4 cup honey
• 2 teaspoons cornstarch

Directions

• In a nonstick skillet, brown pork chops on both sides in oil. Place in an 11-in. x 7-in. baking dish coated with cooking spray. Add wine or broth to the skillet, stirring to loosen brown bits. Pour over chops. Cover and bake at 350° for 20 minutes.
• Meanwhile, in the same skillet, saute apples in butter for 3-4 minutes. Add 1/2 cup apple juice and honey; cook for 1-2 minutes. Spoon over chops. Bake, uncovered, for 5-10 minutes or until heated through. Remove chops and apples to a serving platter and keep warm, reserving pan juices.
• In a saucepan, combine cornstarch and remaining apple juice until smooth; add reserved pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over pork and apples. Yield: 4 servings.

Spicy Chicken Sandwhich

Gluten-Free Spicy Chicken Sandwich (Wendy’s)

1/4 Cup Frank’s Red Hot Sauce
1/2 Cup Water
1/2 Cup Gluten-Free Bisquick
1 1/2 Teaspoons Sea Salt
2 Teaspoons Cayenne Pepper
1/8 Teaspoon Fine Ground Pepper
1/4 Teaspoon Paprika
1/4 Teaspoon Garlic Powder
2 Chicken Breasts – pounded until about 3/8 inch thick
4 Pieces of Romain Lettuce
1/4 Teaspoon Mayonnaise (optional)
2 Tomato Slices (optional)

Mix together the Gluten-Free Bisquick, Salt, Cayenne Pepper, Pepper, Paprika and Garlic Powder in a large bowl.

In a separate bowl mix together Frank’s Red Hot Sauce and water.

In a large high-sided sauté pan heat 1/2 cup – 1 cup of canola oil (should come up about 1/2 inch the side of the pan depending on the size of your pan) on medium heat.  You could also use a deep fryer but I didn’t want to deal with all of that.

Take one chicken breast at a time and dredge it in the GF Bisquick mixture, then coat it in the hot sauce/water mixture and then again in the Bisquick mixture.

Cook chicken for about 4-5 minutes on each side until they are golden brown and no longer pink in the center (I cut mine just to make sure).

Remove from the oil and drain on paper towels to remove any excess oil.  Serve on lettuce or a bun and top with mayonnaise (optional), tomato (optional) and an additional piece of lettuce.  Enjoy!!

Zucchini Pizza Bites

Ingredients:

1 zucchini sliced

tomato sauce

shredded mozzarella cheese

gluten free pepperoni slices

Directions:

1. In a saucepan or bbq –  grill zucchini slices for 2-3 minutes on each side
   
2. On each slice top with tomato sauce, cheese and pepperoni slice
3. Grill in oven (or bbq) until cheese is melted

Gluten Free Cheese Sticks

Ingredients:

• 4 string-able cheese sticks; cut in half
• 2 eggs; beaten
• 1/2 cup corn starch
• 1/2 cup gluten free panko bread crumbs
• 2 cups vegetable oil
• salt and pepper to taste

Directions:

1. Heat oil in frying pan
2. salt and pepper the corn starch to taste
3. dip the half of cheese in the corn starch then drench in the egg and repeat.  Then dip in the panko crumbs until well covered
4. place in heated oil and fry until lightly browned; repeat for rest of cheese
5. Dip in marinara sauce and enjoy!