Lemon Chicken with Olives and Ricotta

This is so delicious. I'm the only one who likes green olives, so I just added those to my plate later. Enjoy!

Ingredients
8 No-boil (oven ready) lasagna noodles
1 lemon
4 small skinless, boneless chicken breast halves, halved crosswise
1 cup green olives(if desired)
1 cup ricotta cheese
Fresh Rosemary (optional)

Directions

1. In Dutch oven or stockpot bring 3 inches water to boiling. Add noodles and 1 teaspoon olive oil. Cover. Cook 6 minutes or until tender; drain. Lay noodles in single layer on waxed paper. Cover; set aside.

2. Meanwhile, shred peel from lemon; halve lemon. Juice 1 half, cut remaining into wedges. Season chicken with salt, pepper, and 1/2 of lemon peel. In skillet heat 1 tablespoon oil over medium-high heat. Add chicken. Cook 10 minutes or until no pink remains, turning once. Add olives(if desired); heat through. Remove from heat.

3. In microwave-safe bowl combine ricotta, the lemon juice and 1/2 teaspoon each salt and pepper. Microcook on 100 percent power (high) for 30 seconds stirring once.

4. Spoon ricotta mixture into bowls. Top with noodles, chicken, and olive mixture, remaining lemon peel, and the fresh rosemary. Pass lemon wedges. Makes 4 servings.

Individual orange and choc. cheesecake
Ingredients
• 1/3 cup finely crushed chocolate wafers
• 2 tablespoons butter , melted
• 1/4 cup ricotta cheese
• 2 ounces cream cheese
• 1/4 cup sugar , plus 2 tablespoons
• 1 orange, zested
• 1 egg
• Butter, for greasing
Directions
Special equipment: mini muffin tin
Preheat the oven to 350 degrees F.
Combine the crushed chocolate wafers and the melted butter. Place a tightly packed teaspoon of the wafer mixture into each mini-muffin cup and press down firmly.
In a food processor combine the ricotta cheese, cream cheese, 1/4 cup of the sugar, half of the orange zest, and the egg. Blend until smooth. Lightly grease the sides of the mini muffin tin with butter. Fill the cups with about 1 1/2 tablespoons of the cheesecake mixture. Place the mini muffin tin in a baking dish and pour enough hot water in the baking dish to come halfway up the sides of the mini muffin tin. Bake for 25 minutes. Transfer the mini muffin tin to a wire rack and let cool for 30 minutes. Refrigerate for 15 minutes. Use a small knife to gently pop the cheesecakes out of the cups.
Just before serving, combine the remaining orange zest with the remaining 2 tablespoons of sugar. Top each individual cheesecake with about 1/4 teaspoon of the orange zest mixture and serve.

Easy Beef and Broccoli

I love anything with broccoli:)


2 cups instant white rice, uncooked
1 Tbsp. oil
1 lb. beef stir-fry strips
2 cups frozen broccoli florets
1/4 cup hoisin sauce
1/4 cup KRAFT CATALINA Dressing
1 Tbsp. grated gingerroot

Cook rice as directed on package. Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add meat; cook 3 min. or until evenly browned, stirring frequently.
Add broccoli, hoisin sauce, dressing and gingerroot; stir. Cover. Cook 5 min. or until heated through.
Serve over the rice.

Creamy Layered Fruit Sensation

1 pkg. (9 oz.) angel food cake, cut into cubes
3 Tbsp. orange juice
1/4 tsp. almond extract
2-1/2 cups cold fat-free milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding
1-1/2 cups thawed COOL WHIP Sugar Free Whipped Topping, divided
2 pkg. (12 oz. each) frozen mixed berries, thawed, well drained

Place cake cubes in large bowl. Mix orange juice and extract. Drizzle over cake; toss to coat.
Pour milk into another large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping.
Reserve a few berries for garnish; set aside. Place half of the cake cubes in 2-qt. glass serving bowl or round casserole dish; top with layers of half each of the remaining berries and pudding mixture. Repeat layers. Cover with plastic wrap. Refrigerate at least 2 hours. Top with remaining 1/2 cup whipped topping and reserved berries just before serving. Store leftovers in refrigerator.

Thanks!

I just wanted to say thanks to everyone for contributing to our new recipe blog. I have had a lot of fun trying all the recipes. My brothers all married excellent cooks!! I hope you will keep adding.
Love,
Shannon

Apple Blackberry Cups

Such a delicious breakfast treat!

1 tube(12.4 ounces) refrigerated cinnamon roll dough
1 cup apple pie filling
1/2 cup blackberries, raspberries, cranberries or any other berry~
1/4 teaspoon ground cinnamon

Set aside icing packet from cinnamon rolls. Place rolls in ungreased muffin cups. Bake at 400 degrees for 6 minutes
Meanwhile, in a small bowl, combine the pie filling, berries and cinnamon. With the back of a teaspoon, make an indentation in the center of each roll; fill with fruit mixture. Bake 4-5 minutes longer or until golden brown. Cool on a wire rack for 5minutes. Drizzle with icing and serve warm. Makes 8 servings.

Black and White Cookies

A chocolate lover's dream....

preheat oven to 325 degrees

2 1/4 cups flour
1/2 cup cocoa
1/2 tsp. baking soda
1/4 tsp. salt
1 cup dark brown sugar(I used light brown because I didn't have any dark brown)
1 cup butter
3 eggs 2 tsp. vanilla
6 oz. semi-sweet chocolate chips
6 oz. white chocolate chips
3/4 cups granulated sugar(I accidentally skipped adding this white sugar and they tasted fine!)

In a medium bowl, combine flour, cocoa, baking soda, and salt. Set aside. In a separate mixing bowl, cream together sugars and butter. Add eggs and vanilla and beat until smooth. Add flour mixture and chocolates, and blend until just combined. Drop by the tablespoonful onto an ungreased cookie sheet about 2 inches apart. Bake 12 minutes. Makes 4 dozen.