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  • Spinach and Feta Stuffed Chicken

    How to make Spinach and Feta Stuffed Chicken

    Yield: 4 servings

    Prep Time: 14 minutes

    Cook: 30 minutes


    1 (10-ounce) package chopped frozen spinach leaves, defrosted and squeezed of as much liquid as possible
    1/2 cup crumbled feta cheese
    2 tablespoons plain yogurt
    2 green onions, sliced
    1 garlic clove, minced
    Kosher salt and freshly ground black pepper to taste
    4 (6 ounce) boneless skinless chicken breast halves
    1 tablespoon canola oil


    Preheat the oven to 350°F.

    In a small bowl, combine the spinach, feta, yogurt, green onions, garlic, and salt and pepper to taste.

    Use a sharp paring knife to cut a 1-inch-wide slit into the thick end of each chicken breast and carefully cut down to the center to form a pocket, being extra careful not to slice all the way through. Divide the stuffing mixture among the pockets. Press to seal shut, using a toothpick if necessary. Sprinkle the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.

    Heat the oil in a large oven-safe skillet over medium-high heat. Add the chicken and sauté for 4 minutes, or until golden. Turn the chicken over and place the skillet in the oven. Bake for 12 minutes, or until the chicken reaches an internal temperature of 165°F. Let rest for 5 minutes before serving.

  • Sangria Shrimp Skewers

    How to make Sangria Shrimp Skewers

    Yield: 4 servings

    Prep Time: 10 minutes

    Cook: 16 minutes


    1 cup red wine
    1 orange, zested and juiced
    1 lime, zested and juiced
    1/4 teaspoon cayenne pepper (optional)
    1 tablespoon honey
    1 tablespoon cornstarch
    Kosher salt and freshly ground black pepper
    1 1/2 pounds extra large shrimp, peeled and deveined with tails on


    In a small saucepan set over medium-low heat, combine the wine, orange zest and juice, lemon zest and juice, cayenne pepper, and honey. Bring to a simmer and reduce the liquid by half, about 5 minutes. In a small bowl combine the cornstarch with 3 tablespoons cold water until dissolved. Whisk into the wine mixture then reduce the heat to low. Simmer until thickened. Season to taste with salt and pepper. Let cool.

    Prepare the grill for direct cooking over medium-high heat.

    Thread the shrimp evenly among grilling skewers. If using wooden skewers, be sure to soak in water for at least 1 hour before grilling. Season the shrimp on both sides with salt and pepper to taste. Brush the shrimp all over with the sangria glaze, reserving the remaining glaze. Grill for 2 to 3 minutes per side, or until the shrimp are firm and opaque in the center. Brush with additional glaze before serving.

    Recipe by Tessa of Handle the Heat

  • Turkey Lettuce Wraps

    How to make Turkey Lettuce Wraps

    Yield: 4-6 servings

    Prep Time: 10 minutes

    Cook: 25 minutes

    If you’re serving a crowd or want leftovers, you can easily double this recipe.


    2 teaspoons peanut oil
    1/2 red bell pepper, finely chopped
    4 ounces canned water chestnuts, drained and chopped
    1 1/4 pounds ground turkey
    3 garlic cloves, minced
    2 green onions, chopped
    1 teaspoon fresh minced ginger
    2 teaspoons red chili paste (more or less depending on taste)
    3 tablespoons Kikkoman hoisin sauce
    3 teaspoons Kikkoman low sodium soy Ssuce
    1 tablespoon Kikkoman rice vinegar
    12 Boston or butter lettuce leaves


    Heat the oil in a large skillet over medium-high heat. Add the red bell pepper and water chestnuts and sauté until softened, about 3 minutes. Add the turkey, garlic, green onions, ginger, and red chili paste and cook, stirring and breaking up the turkey into small crumbles, until no longer pink. Drain any liquid or fat. Add the hoisin, soy sauce, and vinegar, stirring to combine.

    Remove the turkey mixture to a serving bowl. Serve alongside lettuce leaves.

    Recipe by Tessa of Handle the Heat

  • Bacon Cheddar Bites

    How to make Bacon Cheddar Bites

    Yield: 15 bites

    This recipe can be easily doubled to serve a crowd.


    1 (15 count) package frozen miniature fillo shells, defrosted
    3/4 cup shredded sharp cheddar cheese
    4 slices bacon, crisp cooked and crumbled
    3 ounces cream cheese, at room temperature
    1 tablespoon chopped fresh green onions
    1/4 teaspoon onion powder


    Preheat the oven to 350°F. Set the fillo cups on a rimmed baking sheet.

    In a medium bowl, combine the remaining ingredients. Spoon about a tablespoon of the cheese mixture into each fillo cup.

    Bake for 12 to 15 minutes, or until the cheese is melted and the fillo is slightly golden. Serve hot. Make ahead of time and store in an airtight container in the fridge. Reheat in a 350°F oven for 5 to 7 minutes, or until hot.

  • 10 Minute Lemon Pepper Shrimp

    How to make 10 Minute Lemon Pepper Shrimp

    Yield: 4 servings


    1 1/2 pounds large shrimp, peeled and deveined
    1 large lemon, zested and juiced
    1/2 teaspoon ground black pepper
    1/2 teaspoon kosher salt
    1 tablespoon olive oil
    2 tablespoons chopped fresh Italian parsley


    In a large bowl, toss the shrimp, lemon zest, lemon juice, pepper, and salt.

    Heat the oil in a large skillet over medium-high heat. Once hot, add the shrimp and cook for about 2 minutes per side, or until the shrimp turn pink. Add the parsley. Be careful not to overcook. Remove the shrimp from the heat, adjust seasonings as necessary and serve.

  • Light Everyday Cinnamon Rolls

    How to make Light Everyday Cinnamon Rolls

    Yield: 9 Rolls



    • 1/3 cup dark brown sugar
    • 1/3 cup sugar
    • 2 tsp ground cinnamon
    • 1/4 tsp ground cloves
    • 1/8 tsp salt


    • 1 1/2 cups (7 1/2 oz) all purpose flour
    • 3/4 cup (4 1/8 oz) whole wheat flour
    • 2 tbsp sugar
    • 1 1/4 tsp baking powder
    • 1/2 tsp baking soda
    • 1/2 tsp salt
    • 1 1/4 cups buttermilk
    • 5 tbsp butter, melted and cooled, divided


    • 3/4 cup confectioners’ sugar
    • 1 oz light cream cheese
    • 1 tbsp buttermilk


    Preheat oven to 425. Line an 8-inch square baking dish with aluminum foil and lightly grease.

    Prepare the Filling:

    Whisk together all filling ingredients in a small bowl. Set aside.

    Prepare the dough:

    In a large bowl, or the bowl of an electric mixer, combine all purpose flour, whole what flour, sugar, baking powder, baking soda and salt. Whisk to combine. Add in buttermilk and 4 tablespoons of the melted butter and mix until dough starts to come together into a shaggy ball. Turn out onto a floured surface and knead for 1-2 minutes, until dough begins to look smooth and can be handled easily. This can also be done by kneading for about 1 minute with a paddle attachment or dough hook, and adding a tablespoon or two of flour to a mixer bowl.

    Place dough on a floured surface and press or roll out into a 9×12-inch rectangle with the long side facing you. Take remaining tablespoon of melted butter and brush over dough rectangle. Sprinkle evenly with filling mixture, leaving a 1/2-inch border around each edge. Using a bench scraper to help you (or a large, flat spatula if you don’t have one), roll the dough up into a tight spiral. Pinch seam to seal.

    Use a serrated knife to cut dough into 9 even pieces. Gently flatten each of the rolls before placing them in the prepared pan, to even them out if they were misshaped when sliced.

    Cover pan with aluminum foil. Bake for 12 minutes covered, then uncover the rolls and bake for 14-18 minutes, until golden brown. Use the foil to life the rolls out of the baking pan and place them on a wire rack. Let cool for 5 minutes.

    Prepare the glaze:

    In a medium bowl, whisk all glaze ingredients together with a hand mixer until very smooth. Drizzle over slightly cooled rolls and serve.

    Store leftovers in an airtight container after they have completely cooled.

    From America's Test Kitchen Healthy Family Cookbook

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