Stuffed Turkey Breast

stuffing made with leftover bread, prosciutto, onions, sage and pepper.

Red Baby Hat

Apple Pie

"Wanna get pie?"

Crumble topping:
1 stick very very soft butter, 1 C. loose brown sugar, 1 C. flour, 3/4 C. oatmeal, 1 tsp. cinnamon.  Mix until crumbly, top your favorite pie with it.

Meatball Soup

2 c. water
1 large can tomatoes
1 package frozen vegetables
1 package frozen (precooked) meatballs
1 box small pasta shapes

Combine water, tomatoes, vegetables, and meatballs in large stock pot. Bring to a boil.  Season with salt, pepper, garlic, whatever you like. One your meat and vegetables are not frozen, add 1.5 C. pasta, and boil for time specified on package.  Soup done as soon as 20 minutes.

Bruschetta Chicken

1/3 C. olive oil

1 package McCormick® Gourmet Sweet Basil & Oregano Bruschetta Chicken Recipe & Seasoning Mix
1 large can whole peeled tomatoes quartered lengthwise
1 pound chicken tenders or boneless skinless chicken breasts, cut into 1-inch strips
8 ounces spaghetti or angel hair pastas

 

Preheat oven to 425°F. Mix oil and Seasoning Mix in small bowl until well blended. Reserve 3 tablespoons. Place tomatoes in single layer on one side of large shallow foil-lined baking pan. Place chicken on other side of pan. Brush tomatoes then chicken generously with remaining oil mixture.  Bake 30 minutes or until chicken is cooked through and tomatoes are tender. Meanwhile, cook pasta as directed on package. Drain well.  Coat pasta with reserved seasoning mix. Go lightly on it because it is a touch on the salty side.  The package says to add 1 Tbs balsamic vinegar and Parmesan cheese, I did not, and it was delicious.

Coat of Arms

Eagan Clan

Rosemary Pork Loin

1 pork loin (2 lbs or so)
olive oil
black pepper
rosemary

Bake at 400* for 30 minutes in Convection Oven or until internal temperature reaches 145*F.  I served mine with sweet potatoes and green beans.