Chicken Cordon Bleu

4 Boneless, skinless chicken breasts 1/2 cup diced low fat boiled ham 1/2 cup shredded low fat Swiss cheese 1/8 teaspoon minced garlic 2 tablespoons white wine salt/pepper to taste 8 oz. plain low fat yogurt 1 tablespoon milk 1 cup crushed seasoned bread crumbs Combine ham, Swiss cheese, garlic, wine, salt and pepper in a bowl to make a filling. Preheat oven to 350F. Rinse chicken with cold water and pat dry with paper towels. Cut a slit in the side of each breast to form a pocket. Stuff each pocket with 1/4 of filling. Press to close or secure with wooden picks. In a flat dish, combine yogurt and milk. Dip each breast in yogurt mixture; turn to coat well. Roll in bread crumbs and place in well−greased baking pan. Bake at 350 for 45 minutes or until done. Serve with pasta and zucchini. About The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment. Enjoy Them All, W.D.Smith

Healthy Side Dish Recipes: Linguini with Broccoli and Red Peppers

1 pound linguini pasta1 pound fresh broccoli, chopped3 tablespoons extra virgin olive oil1 tablespoon butter3 cloves garlic, minced1 red bell pepper, thinly sliced1 pinch garlic salt1/4 cup grated Parmesan cheeseBring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Steam broccoli with 2 tablespoons water in microwave for 6-7 minutes. In 10-inch skillet, heat olive oil and butter over low heat. Stir in garlic (more or less to suit your tastes) and red pepper slices; saute gently. Drain broccoli and add to skillet. Sprinkle lightly with garlic salt and saute broccoli and peppers until soft. Toss vegetable mixture with hot pasta. Sprinkle with Parmesan cheese. Amount Per Serving  Calories: 393 | Total Fat: 11.2g | Cholesterol: 8mg Powered by ESHA Nutrient Database

Linguini with Broccoli and Red Peppers

Servings Per Recipe: 6

Amount Per Serving

Calories: 393

Total Fat: 11.2gCholesterol: 8mgSodium: 147mgTotal Carbs: 60.5g    Dietary Fiber: 5.6gProtein: 12.8g VIEW DETAILED NUTRITION
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New Year: Broccoli and Cheese Brunch Casserole

8 ounces pork sausage1 (10 ounce) package chopped frozen broccoli, thawed and drained1 1/2 cups shredded Cheddar cheese, divided1 cup ricotta cheese8 eggs, lightly beaten1/4 cup milk1 teaspoon ground black pepper1/2 teaspoon salt1 roma (plum) tomato, thinly slicedPlace sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking dish. In a bowl, mix cooked sausage, broccoli, and 1/2 cup Cheddar cheese. In a separate bowl, mix 1/2 cup Cheddar cheese, ricotta cheese, eggs, milk, pepper, and salt. Spoon the sausage mixture into the prepared baking dish. Spread the Cheddar and ricotta mixture over the sausage mixture. Sprinkle with remaining Cheddar. Arrange tomato slices on top. Cover with aluminum foil, and bake 30 minutes in the preheated oven. Uncover, and bake for an additional 15 minutes. Let stand for 10 minutes before serving. Amount Per Serving  Calories: 286 | Total Fat: 20.7g | Cholesterol: 260mg Powered by ESHA Nutrient Database

Broccoli and Cheese Brunch Casserole

Servings Per Recipe: 8

Amount Per Serving

Calories: 286

Total Fat: 20.7gCholesterol: 260mgSodium: 648mgTotal Carbs: 5g    Dietary Fiber: 1.2gProtein: 20.2g VIEW DETAILED NUTRITION
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Super Foods: Penne with Red Pepper Sauce and Broccoli | Submitted By: jessica

4 tablespoons olive oil1 1/2 cups chopped onion2 cloves garlic, minced2 red bell peppers, chopped1/4 cup almonds2 teaspoons balsamic vinegar1/2 teaspoon saltfreshly ground black pepper1/8 teaspoon cayenne pepper4 cups broccoli florets1 pound penne pasta1/3 cup grated Parmesan cheese1/2 cup fresh basil leaves, cut into thin stripsHeat 2 tablespoons of the olive oil over medium heat in a large skillet. Add the onions and saute them for about 5 minutes until they soften; stirring occasionally. Lower the heat a bit and add the garlic and red pepper. Continue to cook the vegetables, stirring often for 15 minutes. In a food processor or blender, chop the almonds fine. Add the pepper-onion mixture, the vinegar, and the remaining olive oil; blend all to a puree. Add the salt, black pepper, and cayenne. Blend briefly to incorporate them. Arrange a vegetable steamer over water in a saucepan. Bring the water to a boil, and add the broccoli. Cover the pan, and cook the broccoli over medium heat for 5 minutes or a bit longer, until it is tender as you like. Keep it warm. Cook the pasta in a large pot of salted boiling water until it is just tender. Drain the pasta, and return it to the pot. Pour the red pepper sauce, the Parmesan cheese, the broccoli, and the basil into the pot of penne. Heat the contents over medium heat until the pasta is very hot. Mix well. Add more salt and pepper to taste if necessary. Serve the pasta immediately. Amount Per Serving  Calories: 551 | Total Fat: 18.7g | Cholesterol: 5mg Powered by ESHA Nutrient Database

Penne with Red Pepper Sauce and Broccoli

Servings Per Recipe: 5

Amount Per Serving

Calories: 551

Total Fat: 18.7gCholesterol: 5mgSodium: 358mgTotal Carbs: 80.8g    Dietary Fiber: 7.7gProtein: 19.2g VIEW DETAILED NUTRITION
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