Alfredo Chicken Manicotti

Alfredo Sauce:

*1/2 cup Butter
*2 ounces Cream Cheese
*1 1/2 cups Whipping Cream
*2 teaspoons Garlic Powder
*1/2 teaspoon Fresh Minced Garlic
*Freshly Ground Sea Salt and Black Pepper, to taste
*1/2 teaspoon dried Oregano
*2/3 cup Grated Parmesan Cheese
*Milk, if needed

Melt the butter in a sauce pan on medium heat, add garlic and Sauté for about 1 minute. Whisk in cream cheese and cream just until combined and turn down to heat to low and simmer. Then add garlic powder, oregano and the salt and pepper. Simmer just until sauce thickens adding a little milk if needed. Turn off heat and add to the manicotti dish as directed below.

Using a 9 x 13 inch baking dish, spray with Pam cooking spray and line the bottom of the pan with 1/2 cup Alfredo Sauce and add the below filled Manicotti’s and top with the remaining sauce and Parmesan Cheese. Cover with aluminum foil. Bake in a 350*F. oven for 30 minutes or until hot and bubbly.

Manicotti:

*1 8 ounce box (Pasta) Manicotti, American Beauty, cook to package directions

Filling:

*1 cup skim Ricotta Cheese
*1/2 cup shredded Parmesan Cheese
*10 Chicken Tenders, cooked and shredded, I like to season chicken before cooking Season All or Deverl’s Seasoning, to taste
*1 Egg
*1 teaspoon Oregano
*Freshly ground Sea Salt and Black Pepper, to taste
*1 10 ounce box Frozen Chopped Spinach, thawed and drained/squeezed of moisture

Combine the above filling ingredients and fill each of the cooked Manicotti.

Alfredo Garlic Sauce adapted from The Recipe Critic/Artsy Fartsy Mama
and the Chicken Manicotti filling adapted from Heart Mind and Seoul

For our yummy bread stick recipe see HERE!

Also see Crepe Manicotti

Enjoy!

Jessica and Lindy

Asian Glazed Salmon

* 6 Pink Salmon Fillets Wild Caught or 1-2 pounds (skinless or skins on) or 1-2 pounds (If frozen thaw in fridge overnight)

Glaze:

*3/4 cup light brown Sugar
*1/3 cup Soy Sauce
*2 Tablespoons Hoisin Sauce
*2 tablespoons Fresh Ginger, grated or 1 teaspoon powdered ginger
*1/8 teaspoon Red Pepper Flakes, or to taste
*3 cloves Garlic, minced or pressed
*1 tablespoon Lime Juice

Bring to a boil in a sauce pan, on medium heat the above glaze ingredients and turn off heat.

On a foil covered 1/2 baking sheet, place salmon and top with 1/2 of the glaze and broil on high for 8 minutes, (basting once with sauce that runs off salmon while broiling) or until salmon is flaky.

Remove Salmon from oven and top each filet with the other half of glaze and serve.

Baked Cabbage Egg Rolls

*Nasoya Egg Roll Wraps, 1 pound package
*1 package, 16 ounce Shredded Cabbage with Carrots
*3-4 tablespoons Extra Light Olive Oil
*1/2 medium Onion, minced
*2 Cloves Garlic, minced or pressed
*4-6 tablespoons low sodium Soy Sauce
*Optional: 1 cup Shredded cooked chicken or 1 cup Seasoned cooked Ground Pork

In a skillet heat olive oil on medium heat and sauté onions and garlic 1-2 minutes, then add package of cabbage and carrots and soy sauce and cook 1-2 minutes or until cabbage just begins to wilt. Add cooked meat if desired and wrap 3 tablespoons in center of each egg roll. See on Nasoya egg roll wraps package for wrapping instructions.

Place on a Silpat covered half baking sheet place wrapped egg rolls and brush the top and bottom of egg rolls with olive oil and bake on 400* F. for ten minutes and turn over with prongs and bake another 10 minutes.

Remove from oven enjoy with soy sauce or see our Sweet and Sour Dipping Sauce

Salmon recipe adapted from Food.com

Enjoy!

Jamie, Jessica and Lindy