• 2 pounds  Skinless Chicken Breasts; boneless;flattened
  • Stuffing
  • 3/4 pound  Low-Fat Feta Cheese; crumbled
  • 1/2 cup  packed; Chopped Baby Spinach
  • 1/2 cup  Fresh Chopped Parsley
  • 1 teaspoon  Minced Garlic
  • 1 teaspoon  Olive Oil
  • 1 teaspoon  Ground Black Pepper
  • Sauce
  • one 14 ounce can Tomato Sauce
  • 1 diced Mango; peeled and seeded
  • 1/4 teaspoon  seeded and diced Jalapeno Peppers
  • Salt and Pepper; to taste

Recipe by Maria Menudous


Preheat oven to 375°F.

Mix all the stuffing ingredients in a bowl. Spoon out half of the mix onto each Chicken Breast.

Wrap the Chicken around the stuffing and place in a small baking pan brushed with oil. Bake for 35 min.

While the Chicken is baking, prepare the sauce: combine all ingredients in a pot over medium heat. Bring just to a boil, then turn heat down to low and simmer, stirring, for 15 min or until sauce becomes thick.

Spoon the sauce over the Chicken to serve.

ST. LOUIS NACHOS - Ingredients

  • 1 can Black beans (drained)
  • 1/2 cup  Bbq sauce (store bought)
  • 1 Avocado (diced)
  • 1 Mango (diced)
  • 1 Jalapeno (diced)
  • 1/4 cup  chopped Mint
  • Juice of 2 Limes
  • 1 cup  Cheddar Cheese
  • Tortilla Chips

Recipe by Daphne Oz


Combine the beans and the bbq sauce and add to a small sauce pot. Cook until just heated through.

Sprinkle shredded cheese over the chips and place on a baking sheet and melt the cheese under the broiler.

Combine the avocado, mango, jalapeno, mint, and lime juice in a small bowl.

Assemble the nachos, placing the chips in a small cone then topping with the beans and avocado mixture. Repeat until the cone is full.


  • 1 tablespoon  Unsalted Butter
  • 1 1/2 cups  Diced Red Bell Pepper
  • 1 1/2 cups  Diced Yellow Onion
  • 1 1/2 cups  Celery
  • 1 1/2 cups  Carrot
  • 2 Cloves Garlic (minced)
  • 2 cups  Long-grain Brown Rice
  • 2 1/4 cups  Vegetable Stock
  • 2 teaspoons  Fresh Lemon Juice
  • 1 tablespoon  Sweet Paprika
  • 1 to 2 teaspoons Red Pepper Flakes (optional)
  • Kosher Salt
  • Freshly Ground Black Pepper
  • 1 1/2 cups  Frozen Peas
  • 1 1/2 cups  Small Broccoli Florets
  • 2 tablespoons  Fresh Flat-Leaf Parsley Leaves (chopped; for serving)
  • 1 1/2 cups  Fresh Green Beans (cut into 1 inch pieces)
  • 1 1/2 cups  Fresh Asparagus (cut into 1 inch pieces)

Recipe by Wolfgang Puck


Set the pressure cooker timer to 10 minutes & preheat for 5 minutes.

In the pressure cooker pot, melt the Butter & cook until it starts to turn a light nut-brown color. Immediately add the Bell Pepper, Onion, Celery, Carrot, & Garlic. Sauté, stirring frequently, until the vegetables turn glossy & begin to soften slightly, about 3 minutes.

Add the Rice, Stock, Lemon Juice, Paprika, Red Pepper Flakes (if using), salt & pepper to taste. Stir well.

Secure the lid on the pressure cooker & seal the steam vent. Reset the timer to 12 minutes.

When the time is up, allow the pressure to release naturally for 10 minutes. Then, open the steam vent to release any remaining pressure. Uncover the pressure cooker, add frozen Peas, Broccoli, Green Beans, and Asparagus & fluff the rice lightly with a fork to distribute vegetables through the rice.

Re-secure the lid & leave for 3 minutes to allow the vegetables to heat through.

Scoop the Reisfleisch into bowls or onto serving plates & garnish with the Parsley.


  • 2 pounds  Portobello mushrooms (stems and gills removed, cut into 1/2-inch strips)
  • 1 bunch carrots (peeled, cut into 1/2-inch strips, about 1 pound)
  • 3-4 tablespoons  olive oil
  • 2 tablespoons  fresh thyme leaves
  • 1 stick unsalted butter (melted)
  • 4 phyllo sheets (cut in half to make 8 (12"x9”) rectangles)
  • 1 jar grape leaves (rinsed & dried, stems removed)
  • 2 tablespoons  fresh dill (chopped)
  • kosher salt and freshly ground black pepper (to taste)
  • Greek yogurt (to serve)

Recipe by Michael Symon


Preheat oven to 375ºF.

In a large bowl, add the Portobello’s and carrots. Sprinkle with thyme and drizzle with olive oil. Season with salt and pepper and toss to combine. Transfer vegetables to a baking sheet and spread out into an even layer. Bake until tender, about 30 minutes. Remove from the oven and cool slightly.

On a clean work surface, lay out one piece of phyllo. Using a pastry brush, brush phyllo with butter and sprinkle with chopped dill.  Repeat with 3 more layers of phyllo with butter and dill in between each layer. Top the bottom half of the layered phyllo with an even layer of grape leaves. Top grape leaves with roasted mushrooms and carrots, shingling them in a line. Tightly roll into a log, like a jellyroll, brushing with butter along the way. Tuck the ends underneath. Cut in half.

Make another Portobello Wellington with remaining ingredients.

Place the rolls on a parchment-lined sheet tray. Brush with butter. Bake for 20 minutes, until golden brown and crisp.

Remove from the oven and let cool for at least 5 minutes before serving. Serve with Greek yogurt.

Helpful Tip: Stuff with your favorite seasonal vegetable.


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