From the kitchen of Chef Billy Parisi!

Quick and Easy and a wonderful twist on Chicken for your fall dinner menu!

SPINACH AND PINENUT STUFFED CHICKEN BREAST WITH BALSAMIC GLAZE
One 7 to 8 ounce chicken breast
1 teaspoon garlic, finely minced
2 tablespoons of olive oil
1 ½ cups baby spinach, packed
2 tablespoons sun-dried tomatoes, julienne
1 tablespoon pine nuts, toasted
1 tablespoon fresh basil, chiffonade
1 tablespoon balsamic glaze
Kosher salt and fresh cracked pepper to taste
In a large sauté pan on high heat add in 1 tablespoon of olive oil and caramelize the garlic. Once
the garlic is brown add in spinach, tomatoes, pine nuts, basil and cook for 2-4 minutes on low
heat. Adjust the seasonings with salt and pepper.
Place the chicken breast on a large piece of plastic wrap and simply fold over the wrap to make
sure no chicken is exposed. Pound out the chicken using a mallet until the chicken is 1/4” to 1/3”
thick.
Once the chicken is pounded season both sides with salt and pepper. Evenly spread the spinach
pine nut stuffing all over the chicken.
Starting at the part of the chicken closest to you, roll it up so that there is no stuffing being
exposed.
In a medium sauté pan on high heat with 1 tablespoon of olive oil sear the stuffed chicken on all
sides until golden brown. Finish in the oven on 350°F for 8 to 12 minutes.
To plate slice the chicken and serve with balsamic glaze.
Makes 1 serving

Let me know if you like this recipe and please share it with your friends! More recipes from Chef Billy Parisi can be found on http://www.lowesfoods.com. Enjoy

Don’t you love the cooler weather – it’s a great time for SOUP!

Roasted Butternut Squash Soup and Curry Condiments
Ina Garten

Recipe courtesy Ina Garten for Food Network Magazine

Cook Time: 45 min
Yield: 4 servings

Ingredients
For the Soup:
nocoupons

* 3 to 4 pounds butternut squash, peeled
* and seeded
* 2 yellow onions
* 2 McIntosh apples, peeled and cored
* 3 tablespoons good olive oil
* Kosher salt and freshly ground black pepper
* 2 to 4 cups chicken stock, preferably
* homemade
* 1/2 teaspoon good curry powder

For the Condiments:
* Scallions, white and green parts, trimmed and sliced diagonally
* Flaked sweetened coconut, lightly toasted
* Roasted salted cashews, toasted and chopped
* Diced banana

Directions
Preheat the oven to 425 degrees F. Cut the butternut squash, onions and apples in 1-inch cubes. Place them on a sheet pan and toss with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Divide the squash mixture between 2 sheet pans and spread it in a single layer. Roast for 35 to 45 minutes, until very tender.

Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, put them through a food mill fitted with the medium blade. (Alternatively, you can place the roasted vegetables in batches in a food processor fitted with the steel blade. Add some of the chicken stock and coarsely puree.) When all of the vegetables are processed, place them in a large pot and add enough chicken stock to make a thick soup. Add the curry powder, 1 teaspoon salt and 1/2 teaspoon pepper. Taste for seasonings to be sure there’s enough salt and pepper to bring out the curry flavor. Reheat and serve hot with condiments either on the side or on top of each serving.

Recipe from Barefoot Contessa Back to Basics. Copyright 2008. All rights reserved.

Pumpkin Bread
Recipe courtesy Alton Brown
Rated: 4 stars out of 5Rate

Ingredients

* 2 cups all-purpose flour
* 2 teaspoons cinnamon
* 1 teaspoon baking soda
* 1/4 teaspoon baking powder
* 1/2 teaspoon salt
* 1 1/2 cups sugar
* 3/4 cup vegetable oil
* 3 large eggs
* 1 teaspoon vanilla extract
* 3 cups shredded fresh pumpkin
* 1 cup toasted pumpkin seeds

Directions

Preheat the oven to 325 degrees F.

Sift the flour, cinnamon, baking soda, baking powder, and salt together.

In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan. If your pan is not non- stick coat it with butter and flour.

Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins temperature should also be 325 degrees F., but bake for 30 minutes.

Zucchini Bread
Paula Deen

Recipe courtesy Paula Deen

Prep 10 min Inactive Prep
Cook 1 hr 0 min
Total: 1 hr 10 min

* 3 1/4 cups all-purpose flour
* 1 1/2 teaspoons salt
* 1 teaspoon ground nutmeg
* 2 teaspoons baking soda
* 1 teaspoon ground cinnamon
* 3 cups sugar
* 1 cup vegetable oil
* 4 eggs, beaten
* 1/3 cup water
* 2 cups grated zucchini
* 1 teaspoon lemon juice
* 1 cup chopped walnuts or pecans

Directions

Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.

Skillet Rosemary Chicken
Food Network Kitchens

Courtesy of Food Network Magazine

Rated: 5 stars out of 5
Cook Time: 25 min
Level: Easy
Yield: 4 servings
Prep:15 min
Cook: 25 min
Total: 40 min
Ingredients

* 3/4 pound small red-skinned potatoes, halved, or quartered if large
* Kosher salt
* 2 sprigs fresh rosemary, plus 1 tablespoon leaves
* 1 clove garlic, smashed
* Pinch of red pepper flakes
* Juice of 2 lemons (squeezed halves reserved)
* 2 tablespoons extra-virgin olive oil
* 4 skin-on, bone-in chicken breasts (6 to 8 ounces each)
* 10 ounces cremini mushrooms, halved

Directions

Preheat the oven to 450. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.

Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.

Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon.

Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.

Per serving: Calories 413; Fat 23 g (Saturated 5 g); Cholesterol 87 mg; Sodium 1,055 mg; Carbohydrate 19 g; Fiber 2 g; Protein 32 g

BLT Pasta Salad
Food Network Kitchens

Recipe courtesy Food Network Magazine

Rated: 4 stars out of 5Rate itRead users’ reviews (46)

Ingredients

* 12 ounces corkscrew-shaped pasta
* 1/2 cup milk
* 12 ounces lean bacon
* 3 medium ripe tomatoes, cut into chunks
* 1 tablespoon chopped fresh thyme
* 1 clove garlic, minced
* Kosher salt and freshly ground pepper
* 1/2 cup mayonnaise
* 1/4 cup sour cream
* 4 tablespoons chopped chives or scallion greens
* 5 heads Bibb lettuce, quartered, or 5 cups chopped romaine hearts

Directions

Cook the pasta in a large pot of salted boiling water as the label directs. Drain and toss with the milk in a large bowl; set aside.

Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper. Crumble the bacon into bite-size pieces; set aside 1/4 cup for garnish. Toss the remaining bacon and the tomato mixture with the pasta.

Mix the mayonnaise, sour cream and 3 tablespoons chives with the pasta until evenly combined. Season with salt and pepper. Add the lettuce; toss again to coat. Garnish with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature.

Per serving: Calories 960; Fat 56 g (Sat. 20 g; Mono. 30 g; Poly. 18 g); Cholesterol 125 mg; Sodium 2,114 mg; Carbohydrate 73 g; Fiber 5 g; Protein 44 g

Keep cool in the HOT HOT summer weather with this COOL pie!

Frozen Lemonade Pie
Recipe courtsey The Neely’s for Food Network Magazine

Level: Easy
Yield: 8 servings

Ingredients
For the Crust:
2 cups graham cracker crumbs
1/4 cup sugar
7 tablespoons unsalted butter, melted
For the Filling:
2 cups heavy cream
1 14-ounce can sweetened condensed milk, chilled
1 6-ounce can frozen lemonade concentrate (do not thaw)
For the Topping:
1 cup blueberries
1 cup raspberries
2 tablespoons sugar
1 tablespoon fresh lemon juice
Directions
Preheat the oven to 350 degrees. Make the crust: In a medium bowl, combine the graham cracker crumbs, sugar and melted butter. Press firmly on the bottom and up the sides of a 9-inch pie plate. Bake for 7 minutes; cool completely.

Make the filling: In a cold medium bowl, whip the cream until stiff peaks form. In another bowl, stir together the condensed milk and frozen lemonade. Gently fold the lemonade mixture into the whipped cream. Pour the filling into the crust; freeze overnight.

About an hour before you serve the pie, make the topping: Toss the berries in a medium bowl with the sugar and lemon juice. Set aside until ready to serve.

Let the pie come to room temperature for 10 minutes before cutting. Top each slice with berries.

Meatless Monday with Grilled Vegetable Tostadas with Fresh Tomato Salsa

Hola! It’s Meatless Monday again and grilled vegetable tostadas are for dinner. Your grill will work magic on these vegetables. The high heat extracts just the right amount of flavor and it brightens, sweetens and intensifies the vegetables, making these tostadas a quick and delicious taste of Mexico. This recipe comes by way of the Martha Stewart kitchens over at Everyday Food so it’s gotta be good!

Ingredients for Grilled vegetable tostadas:
• 3 tablespoons olive oil, plus more for grates
• 3 medium zucchini (1 1/2 pounds total), cut into 1/2-inch-wide slices on the diagonal
• 4 portobello mushrooms (1 pound total), stemmed
• 1 1/2 bunches scallions, root ends trimmed
• Coarse salt and ground pepper
• 4 flour tortillas (10-inch or burrito-size)
• 3 cups store-bought fresh salsa or Fresh Tomato Salsa (see recipe below)
• 4 ounces feta cheese, crumbled (1 cup)
• 1 lime, cut lengthwise into 4 wedges (optional), for serving

Fresh Tomato Salsa
• 1 1/2 pounds plum tomatoes (6 to 8), cored, halved, and seeded
• 1/2 medium red onion, minced (1/2 cup)
• 1 jalapeno or serrano chile (ribs and seeds removed for less heat, if desired), minced
• 1 small garlic clove, minced
• 1/2 cup chopped fresh cilantro
• 2 tablespoons freshly squeezed lime juice
• Coarse salt

Directions for Grilled vegetable tostadas:
Heat grill to high; lightly oil grates. In separate piles, arrange zucchini, mushrooms and scallions on a baking sheet. Drizzle with 2 tablespoons oil and season with salt and pepper. Working in batches (if necessary), remove each pile of vegetables from baking sheet. Grill, turning once, until lightly browned and tender, 2 minutes for scallions, 6 minutes for mushrooms, and 8 minutes for zucchini. Return all vegetables to baking sheet. Slice mushrooms into 1/2-inch-wide strips. Set aside. Brush tortillas with remaining tablespoon oil; grill, turning frequently, until browned and very crispy, about 2 minutes. Place 1 tortilla on each serving plate; cover evenly with mushrooms and zucchini. Using kitchen shears, snip scallions over vegetables. Top with salsa, and sprinkle with feta; serve with lime wedges, if desired.

Directions for Fresh Tomato Salsa
Chop tomatoes into 1/4-inch pieces; transfer to a medium bowl. Add onion, chile, garlic, cilantro, and lime juice; season generously with salt. Mix to combine. Let stand 15 minutes to develop flavor. Salsa can be kept at room temperature up to 2 hours. To store, transfer to an airtight container, and refrigerate up to 3 days.
These grilled vegetable tostadas serve four and the fresh tomato salsa yields 3 1/2 cups. The fresh tomato salsa can be served with tortilla chips as a healthy snack when relaxing with the family or having company over. It would also be a great addition to your nacho platter. Grilled vegetable tostadas is a great meal to make when company is coming over, especially if they don’t observe Meatless Monday – this recipe is so good they won’t even miss the meat and will be asking you for the recipe by the end of the night. So relax and enjoy a taste of Mexico.

Recipe courtesty of Miratel Solutions, Inc. Log onto their website for more Meatless Monday recipes! Yum Yum…

Here’s a great recipe for Kids called Rainbows and Butterflies Pasta Salad from the Food Network.
Ingredients
8 ounces bow tie pasta, preferably whole grain
3 tablespoons plus 1 teaspoon extra-virgin olive oil
1 cup corn kernels, thawed if frozen
1 cup shelled edamame, thawed if frozen
1 medium red bell pepper, diced
2 medium carrots, shredded (about 1/2 cup)
1/3 cup grated parmesan cheese (about 1 ounce)
Salt
Directions
Cook the pasta as the label directs. Drain and toss with 1 teaspoon olive oil to prevent sticking; let cool.

In a large bowl, toss the cooled pasta with the corn, edamame, bell pepper and carrots. Drizzle with the remaining 3 tablespoons olive oil and toss to coat. Add the parmesan and 1/4 teaspoon salt; toss again and season to taste.

Here are some great tips on eco-friendly cooking from GreenLivingIdeas: http://greenlivingideas.com/topics/food-and-cuisine/cooking/healthy-cooking-with-organic-foods#more-1289

The article details the benefits of organic foods for both the cook and the Earth. Organic foods are definitely gaining momentum, even around Charlotte, as they are readily available at multiple grocery store chains and Farmer’s Markets.

Top 10 Reasons to Eat MORE Fruits & Vegetables

Why eat MORE fruits and veggies?
Color & Texture. Fruits and veggies add color, texture … and appeal … to your plate.
Convenience. Nutritious in any form – fresh, frozen, canned, dried and 100% juice,
so they’re ready when you are!
Fiber. Fruits and veggies provide fiber that helps fill you up and keeps your digestive
system happy.
Low in Calories. Fruits and veggies are naturally low in calories.
May Reduce Disease Risk. Eating plenty of fruits and veggies may help reduce the risk of many diseases, including heart disease, high blood pressure, and some cancers.
Vitamins & Minerals. Fruits and veggies are rich in vitamins and minerals that help you feel
healthy and energized.
Variety. Fruits and veggies are available in an almost infinite variety…there’s always
something new to try!
Quick, Natural Snack. Fruits and veggies are nature’s treat and easy to grab for a snack.
Fun to Eat! Some crunch, some squirt, some you peel … some you don’t, and some grow
right in your own backyard!
Taste Great!

What are you waiting for? Get shopping!

Yum! Just found this healthy tip via Lowes Foods page on Facebook: ”If your family likes chicken or turkey salad, then try this to make it satisfying and healthy. Instead of mayo, use a 50:50 mixture of light mayo and plain nonfat yogurt. Creamy, delicious and good for you”

Love your Reynolds Wrap? Now you can buy a recycled version. Log onto ReynoldsRecycled.com for a coupon. Here is quick recipe they recommend for your summer picnics.

Tomato Basil Pasta Salad

Reynolds Wrap® Aluminum Foil

1 package (8 oz.) bow tie pasta, cooked and drained

1 pint cherry or grape tomatoes, cut in half

1 medium yellow bell pepper, cut in cubes

1 jar (6 oz.) marinated artichoke hearts, drained, coarsely chopped

4 large fresh basil leaves, cut in strips

2 tablespoons olive oil

2 tablespoons red wine vinegar or balsamic vinegar

Salt and freshly ground pepper

COMBINE cooked pasta, tomatoes, yellow bell pepper, artichoke hearts and basil in a large bowl.

BLEND olive oil, vinegar, salt and pepper in a small bowl. Pour dressing mixture over pasta; toss to mix.

COVER with Reynolds Wrap Aluminum Foil. Refrigerate 2 hours or until serving time.

Number of Servings: 8