Easy Feta Chicken Bake

Easy Feta Chicken Bake
(courtesy of Jennifer! Thanks for sending a recipe to post!)

Ingredients:
6 boneless skinless chicken breast halves (about 2 lb.)

2 Tbsp. lemon juice, divided

1/4 tsp. salt

1/4 tsp. black pepper

1 pkg. (4 oz.) ATHENOS Crumbled Feta Cheese with Basil & Tomato

1/4 cup finely chopped red pepper

1/4 cup finely chopped fresh parsley

Instructions:
PREHEAT oven to 350°F. Arrange chicken in 13x9-inch baking dish.

DRIZZLE with 1 Tbsp. of the lemon juice. Season with salt and black pepper. Top with feta cheese; drizzle with remaining 1 Tbsp. lemon juice.

BAKE 35 to 40 min. or until chicken is cooked through. Sprinkle with red pepper and parsley.

Springtime Noodles

Springtime Noodles

½ lb asparagus
¼ cup slivered prosciutto
¼ cup butter
1 medium size carrot, thinly sliced
1 medium size zucchini, diced

8oz package of thin spaghetti noodles
Salted water

3 green onions, sliced (including green part)
½ cup frozen petite green peas, thawed
1 teaspoon dry basil
½ teaspoon salt
Dash (each) ground nutmeg and white pepper
½ pint (1 cup) heavy whipping cream

¼ cup grated parmesan cheese

Cut off ends of asparagus. Cut spears diagonally into 1 inch lengths, but leave tips whole.

In a wide frying pan over medium-high heat, melt butter. Add prosciutto, asparagus, carrot and zucchini; cook, stirring occasionally, for 3 minutes. Cover pan and cook for 1 more minute.

Meanwhile, cook noodles according to package directions; drain.

To vegetable mixture add green onions, peas, basil, salt, nutmeg, pepper and cream. Increase heat to high and cook until liquid begins to boil all over and forms large shiny bubbles.

Return drained noodles to pot they were cooked in. Pour vegetable sauce over noodles, and lift and mix gently until noodles are thoroughly coated. Add the ¼ cup parmesan and mix again.

Turn into a warm bowl, and serve.

Strawberry Whipped Sensation

Strawberry Whipped Sensation
By: Eagle Brand

4 cups fresh strawberries, divided
1 can (14oz) Eagle Brand sweetened condensed milk
¼ cup lemon juice
1 tub (8oz) Cool Whip, thawed, divided
8 Oreo chocolate sandwich cookies, finely chopped
1 Tablespoon butter, melted

Line 8x4 loaf pan with foil. Mash 2 cups of the strawberries in large bowl. Stir in sweetened condensed milk, juice, and 2 cups of Cool Whip, pour into pan.

Top with combined chopped cookies and butter, press into mixture. Cover.

Freeze loaf at least 6 hours. To serve, invert onto plate. Remove foil. Frost with remaining Cool Whip. Top with remaining strawberries, sliced.

Makes 12 servings

Wild & Brown Rice with Cranberries

Wild & Brown Rice with Cranberries
By: The Culinary Institute of America Breakfasts & Brunches

¼ cup sweetened dried cranberries
½ cup apple cider
2 ¾ cups chicken or vegetable broth, divided
¼ cup minced yellow onion
½ cup wild rice
½ cup long-grain brown rice (or Texmati rice)

Preheat the oven to 350 degrees

Combine the cranberries with the apple cider in a microwave-safe dish. Cover and heat in a microwave oven on full power for 40 seconds. Drain the cider from the cranberries, reserving both the cider and the cranberries separately.

In an ovenproof saucepan, heat ¼ cup of the broth over medium heat. Add the onion and cook them for about 2 minutes, or until translucent and tender. Add the wild and brown rice, the remaining broth, and the reserved apple cider; bring to a simmer. Cover and bake until the rice has absorbed the moisture and is just tender to the bite, 45-50 minutes.

Fluff the rice with a fork and fold in the reserved cranberries. Serve hot.

Makes 6-8 servings