Basil Stuffed Chicken Breasts Quinoa Lime Stuffed Chicken Breasts Chicken Pimiento Cheese Stuffed Bread

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Basil Stuffed Chicken Breasts Quinoa Lime Stuffed Chicken Breasts Chicken Pimiento Cheese Stuffed Bread

Greek Stuffed Peppers Basil Stuffed Chicken Cheesy Herb and with Spinach and Artichoke Chicken Pull Artichoke Breasts Apart Bread PERDUE® CHICKEN PERDUE® CHICKEN PERDUE® CHICKEN 1 pkg PERDUE® FIT & EASY® Fresh 4 PERDUE® HARVESTLAND® Fresh 1 bag PERDUE® SHORT CUTS® Ground Chicken Filet of Breast Meat Boneless Skinless Chicken Breasts Carved Chicken Breast, Original Roasted PRODUCE PRODUCE 6 medium red, yellow or green bell ½ cup fresh basil leaves PRODUCE peppers 2 large garlic cloves 1 cup artichoke hearts 1 cup onion Additional fresh basil leaves (to 2 garlic cloves garnish) MISCELLANEOUS 1 bag of fresh spinach 2 cups shredded mozzarella cheese MISCELLANEOUS 10 oz garlic and herb cheese MISCELLANEOUS Salt and ground pepper to taste ½ cup Parmesan cheese 2 tbsp. olive oil 2 tbsp. olive oil refrigerated pizza dough 2 tsp dried oregano 2 tbsp. bread crumbs 1 tsp salt ½ tsp black pepper 2 cups canned tomato sauce with garlic and basil 1 cup canned artichoke hearts 1 cup rice ½ cup sun-dried tomatoes packed in oil 1 cup feta cheese Parmesan Pesto Chicken Quinoa Lime Stuffed Prosciutto-Stuffed Chicken Chicken Pimiento Roll ups Chicken Breasts with Mushroom Sauce Cheese Stuffed Bread PERDUE® CHICKEN PERDUE® CHICKEN PERDUE® CHICKEN PERDUE® CHICKEN 1 pkg PERDUE® FRESH CUTS™ 4 PERDUE® FIT & EASY® Boneless, 1 pkg PERDUE® PERFECT 1 pkg PERDUE® SHORT CUTS® Chicken Breast Strips Skinless Chicken Breasts PORTIONS® Boneless, Skinless Carved Chicken Breast, Original Chicken Breast Roasted MISCELLANEOUS PRODUCE 3 tbsp. olive oil 8 tbsp. chopped sweet onion PRODUCE MISCELLANEOUS ½ tsp salt 1 lime 2 tbsp. dried sage leaves 4 cups shredded extra sharp cheddar ¼ tsp black pepper 3 tbsp. cilantro 1 package sliced mushrooms cheese 1 can refrigerated crescent dinner rolls ½ tsp salt 1 cup mayonnaise 3 tbsp. prepared pesto ¼ tsp black pepper MISCELLANEOUS 1 jar (4-ounce) diced pimiento, with the ¼ cup shredded mozzarella cheese 1 avocado 5 slices of thinly sliced prosciutto juice 2 tbsp. grated Parmesan cheese 5 slices provolone cheese ½ tsp cayenne pepper MISCELLANEOUS 2 tbsp. butter ½ tsp celery salt 1 cup chicken stock 1 tsp cornstarch ½ tsp onion powder ½ cup quinoa 2 cups chicken broth 1 (18-inch) loaf french bread 2 tbsp. olive oil 1 tsp red wine vinegar 1/4 tsp hot sauce Toothpicks 4 tsp ground cumin.

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Simply Good Food BANANA PEPPERS
Newsletter May, 2016 Food Stamp Nutrition Education Program Texas A&M AgriLife Extension Service, Texas Department of Human Services, and USDA Food & Nutrition Services Cooperating Sherri Halsell, CEA, FCS, Clay County, Texas A&M AgriLife Extension Service, 210 W. Ikard, Suite B., Henrietta, Texas 76365 940/538-5042 * 940/538-5052 * FAX 940/538-5653 * [email protected] ****************************************************************************************** Simply Good Food Hints: 1) Select thick-fleshed peppers for peeled peppers: other-wise you will find yourself with little BANANA left. 2) Remember that peeled peppers have a more intensified flavor and softer texture than unpeeled PEPPERS peppers. “Pepper” is a confusing word in the Peeling Sweet Peppers world of vegetable cookery. Many recipes refer to less mature fruits known Start with the thickest-fleshed peppers you can find as sweet, green, globe, bell and because they are easier to peel and you lose led flesh than with thin-walled peppers. “mangoes” in the Midwest – and have nothing to do with the fruit. These are one of the few Lay the peppers in a broiler pan, and broil until their vegetables that can be frozen without blanching. Buy skins blister (2-3 minutes). With a tong or long fork, when they are plentiful. Small packets of frozen slightly rotate them and continue turning until the chopped peppers can be counted on to add zest to many peppers are completely charred, then pop them into a types of dishes. paper bag. Close the bag and let the peppers sit in it for Without any question, you can eat fresh peppers 15-20 minutes; the charred skin steams loose from the without removing their skins.
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~ 00 (1..., ~ 0. ° ,'. 0::: "'"7 ,-' - p ~ ~",:!;;;r F «.1/ I~ Peppers -Banana ~ "Pepper" is a confusing word in the world of vegetable cookery. Many recipes refer to less mature ~ ~T. :.:1 fruits known as sweet, green, globe, bell and "mangoes" in the Midwest-and have nothing to do with '/. ~~" the fruit. These are one of the few vegetablesthat can be frozen without blanching. Buy when they 2 are plentiful. Small packets of frozen chopped peppers can be counted on to add zest to many types !I "C of dishes. Without any question, you can eat fresh peppers without removing their skins. Either halve them, remove the seedsand tissue, and cut into the size you prefer, or cut a cap off the top, removethe seeds and veins with a sharp-edgedspoon, and blanch and stuff them. That is a perfectly fine way to prepare {i."'", . peppers for any dish. Unpeeled peppers are delicious raw in salads, cooked alone, or in combination with other vegetablesand meats. Marketin2: Look for fiffil7 shiney peppers with no signs of dehydration and good color (pale color denotes immaturity). Pick up the peppers: the lighter the pepper in relationship to its flesh7the more t chance that the pepper has dehydrated. Stora£!e and Preservin2: Whole fresh Wlwashed peppers will keep in the refrigerator 3-4 days. Peeled \ peppers stored in a covered conbiner will keep 1-2 days. .C,\ . r: : :.::.::' .; 1":,... Nutritional Information: The pepper, all types, are very high in Vitamin C. :,;:,:::. "/ :: ~ ., \ \1 ',. ':.;.:.::~~ Itk\~ ~. Select thick-fleshed peppers for peeled peppers: other-wise you will find yourself J;J with little left.
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