Recipes by Adele:
Cheesy Chicken Cutlets
1 T plus 1 t fresh lemon juice divided
1/2 t grated lemon peel
1/4 t freshly ground black pepper
4 chicken cutlets (4 oz each) 1/4" thick
1 egg white
1/4 cup dry bread crumbs
3 T grated Parmesan Cheese
3 1/2 c mixed, torn romaine and Boston lettuce leaves
2 plum tomatoes, thinly sliced (about 1 cup)
3 T chopped fresh basil
2 t olive oil
1) In a shallow glass dish, combine 1 T of lemon juice, lemon peel and pepper. Add the chicken cutlets; turn to coat. Cover dish with plastic wrap and refrigerate for 30 minutes.
2) Preheat oven to 450 F. Line a baking sheet with foil and spray with vegetable cooking spray.
3) In a shallow bowl, lightly beat egg white. On a sheet of waxed paper, combine bread crumbs and Parmesan. Mix well.
4) Dip each cutlet into the egg white, draining excess, then dredge in crumb mixture, turning to coat. Place chicken on prepared baking sheet. Bake until crisp and golden, about 8 - 10 minutes.
5) While chicken is baking, in a large bowl, combine lettuce leaves, tomatoes, basil, oil and remaining lemon juice; mix well. Place salad on serving plates. Slice cutlets; place on top of salads.
Per serving (serves 4): Calories: 209 (24% from fat) Carbohydrates 9g Protein 31g Sodium 222mg Fat 5g Cholesterol 69mg
Pork Tenderloin with Raspberry Merlot Sauce
1 pound pork tenderloin. (Serves 4)
Cut into 1 inch medallions. Flatten to 1/2 inch thick.
Combine 1/4 cup flour, 1/2 t. salt, and 1/4 t. pepper.
Coat both sides of medallions with seasoned flour.
Melt 1 T. Olive Oil and 1 T. butter in large NONSTICK skillet.
Cook medallions until nicely browned about 3 - 4 minutes per side and remove from skillet.
1/2 c. chopped shallots and 2 cloves garlic minced to skillet and cook 1 minute.
Add 1/4 c. merlot wine to skillet stirring to scrape up browned bits.
Stir in 1 cup beef broth and 1/4 cup seedless red raspberry preserves.
Bring to a boil and cook for 2 minutes.
Return pork to skillet, cook an additional 2 minutes, turning once to coat
with sauce.
Serve immediately with 1/4 cup fresh red raspberries as garnish on top.
Italian Spaghetti Sauce
1 can 28 oz. Tomatoes
1 Chopped or Grated Onion
6oz. Can of Tomato Paste
1 Tbsp Parsley
1 Tbsp Basil
Salt (no more than one tbsp)
Pepper
2 Cloves Garlic, chopped, or 1 tbsp dried garlic
Sauté onion and garlic together (add garlic after onion has been cooking for a bit so you don't burn the garlic) *Note: I only sauté them if I am cooking the sauce in a pot. Otherwise, with the crock pot, I just toss them in.*
Put in pot or crock pot. Add the rest of the ingredients and mix together well. If you are making this in a pot, simmer for at least an hour. Be really careful when cooking in a pot because you have to stay on top of it so that the sauce doesn't burn. I usually heat it until bubbling and reduce the heat, watching like a hawk that so it doesn't boil. Keep stirring and lowering the heat if necessary.
In a slow cooker: throw everything in, stir it up and turn on low for around 8 hours, or high for around 5 hours.