1/4 pound lean bacon, diced

1/2 cup chopped onion

1/2 cup chopped celery

1/4 cup (1/2 stick) butter or margarine

1/2 pound fresh spinach, kale, or collard greens, cooked, well drained and chopped*

1 package (8-ounces) cornbread stuffing mix

1 cup chicken broth or water

Salt and ground pepper to taste

In a medium-sized ovenproof skillet, over medium heat, saute bacon, onion, and celery for 5 to 10 minutes or until bacon is cooked. Add butter and heat until melted. Stir in greens, stuffing mix, and broth; toss well. Season with salt and pepper.

*Note: Or substitute 1/2 package (10-ounces) frozen chopped spinach, kale, or collard greens, thawed and drained.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

Eggscape

Chicken Recipes

January Horoscopes

Winter Pesto Pasta with Shrimp

12oz fettuccine, uncooked
1 cup chopped fresh kale, stems removed
2 cloves garlic, halved
1/4 cup grated parmesan cheese
1/8 tsp salt
1 cup plain non fat yoghurt
1 tsp vegetable oil
1 lb medium shrimp, peeled and deveined
1 medium red bell pepper, cut into bite sized pieces

Prepare pasta according to package directions.  While pasta is
cooking, puree kale, basil, garlic, parmesan cheese and salt in food
processor until smooth.  Stir in ypghurt.  Place oil in large
skillet.  Saute shrimp and red bell pepper in skillet over medium low
heat for 4 min or until shrimp is bright pink and cooked through.
When pasta is done, drain well and transfer to serving bowl.  Add kale
mixture and toss well.  Add shrimp and bell pepper, tossing gently.

Cider Glazed Sweet Potatoes with Cranberries

2 large sweet potatoes, peeled and cut into 1″ chunks
1 1/2 cups apple cider or juice
1/4 cup packed golden brown sugar
2 tbs butter
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/2 cup dried cranberries

Boil sweet potatoes in large pot of salted water until halfway cooked
(when knife weill encounter resistance), about 5min.  Drain and
cool.  Combine cider, sugar, butter, nutmeg and allspice in large
nonstick skillet over medium high heat.  Bring to a boil, stirring
often.  Add potatoes and reduce heat so liquid is simmering.  Cook
5min, stirring occasionally.  Add cranberries and continue cooking
until all liquid is reduced to a syrup glaze and potatoes are
tender, about 10min.  When potatoes are tender, transfer to serving
bowl with slotted spoon.  Season to taste with salt and pepper.
Pour remaainig glaze over sweet potatoes and serve.

Low-Fat Vegetable Frittata

Nonstick vegetable cooking spray
1 medium onion, diced
1 medium red bell pepper, diced
1 medium green bell pepper, diced
1 medium zucchini (about 8 ozs), diced
1 tsp sugar
3/4 tsp salt
1/4 tsp coarsely ground black pepper
1/4 cup water
4 tbps finely chopped fresh basil
6 large egg whites
2 large eggs
2 oz (1/2 cup) feta cheese, crumbled

Preheat oven to 375 deg F. Spray nonstick 12-inch skillet with
cooking spray.  Add onion; cook over medium-high heat until golden.
Add peppers and next 4 ingredients; cook, stirring frequently, until
tender-crisp.

Stir in 1/4 cup water; heat to boiling. Reduce heat to low; cover
and simmer 10 minutes, or until tender.

Remove from heat; stir in 3 tablespoons basil.  In medium bowl, with wire whisk or fork, beat egg whites, eggs, 1/4 cup feta and remaining 1 tablespoon basil.

Spray 10-inch oven-safe skillet with cooking spray; add egg mixture
and cook over medium-high heat 1 to 2 minutes, until it begins to
set.
Remove from heat.

With slotted spoon, spoon vegetable mixture over egg mixture;
sprinkle with remaining feta.

Bake 10 minutes, or until set. If desired, broil 1 to 2 minutes to
brown top of frittata. Serve hot or at room temperature.

Serves 4
140 Calories;12g Protein;10g Carbs;6g Fat;119mg Chol;675mg Sodium

Spaghetti Sauce With Meat Balls

Sauce:
3/4 c. onion
1 clove of garlic, minced
3 T. olive oil
2 (1 lb.) cans or 4 c. tomatoes
2 (6 oz.) cans or 1 1/2 c. tomato paste
1 c. water
1 T. sugar
1 1/2 t. salt
1 1/2 t. pepper
1 1/2 t. crushed oregano
1 bay leaf

Cook onion and garlic in hot oil until tender
but not brown; stir in remaining ingredients.
Simmer, uncovered, for 30 min.; remove bay
leaf.

Meat Balls:
4 slices of dry bread
1 lb. ground beef
2 eggs
1 1/2 c. grated Parmesan or Romano cheese
2 T. chopped parsley
1 clove of garlic, minced
1 t. crushed oregano or basil
1 t. salt
dash of pepper
2 T. olive oil

Soak bread in water 2 to 3 min.; squeeze out
moisture. Combine bread with remaining
ingredients except oil, mixing well. Form into
small balls. Brown slowly in hot oil. Add to
sauce; cook 30 min. Serve over spaghetti.
Makes 8 servings.

Recipes – Pumpkin Spice Bars

1 box of Spice cake mix
1 (15 oz.) can of Libby’s 100% pure pumpkin
1 t. Cinnamon
1/2 t Ginger
1 t. Pumpkin Pie spice

Spray a 9 X 13 in. baking dish with Canola spray Using a hand mixer mix all the ingredients until all lumps are removed. Batter will be very thick. Pour into baking dish and spread evenly.
Bake according to directions on cake mix package.  Servings 12
WWPoints: 1 per serving

Hot Fudge Sauce

1 package semi sweet chocolate chips

2 tbs butter

1 can condensed milk

2 tbs water

1 tsp vanilla extract

In a heavy saucepan, over medium heat, melt chips and margarine with
milk, water and vanilla.  Cook and stir constantly until thickened,
about 5 min.  Serve warm over ice cream.  Refrigerate leftovers.

Hush Puppies

Ingredients
1 cup cornmeal
1/4 cup all-purpose flour
2 teaspoons sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg, beaten
1/2 cup buttermilk or sour milk (see tip, page 000)
1/4 cup sliced green onions (2)
Shortening or cooking oil for deep-fat frying

Directions
1. In a medium bowl stir together cornmeal, flour, sugar, baking powder,
baking soda, and salt. Make a well in center of flour mixture; set
aside.

2. In another bowl combine egg, buttermilk, and green onions. Add egg
mixture all at once to flour mixture. Stir just until moistened (batter
should be lumpy).

3. Drop batter by tablespoons into deep, hot fat (375 degrees F). Fry
about 3 minutes or until golden, turning once. Drain on paper towels.
Serve warm. Makes 14 to 18 hush puppies

AVOCADO, SPINACH AND WALNUT SALAD

1 1/2 tablespoons roughly chopped walnuts
8 oz baby spinach leaves
1 ripe avocado, peeled, stone removed , sliced
juice of 1 lemon

Place walnuts in small frying pan. Cook over medium heat,shaking frying
pan often, for 3 to 4 minutes or until walnuts are golden and roasted.
Remove from heat.  Arrange spinach and avocado on serving plates.
Sprinkle over walnuts.  Drizzle with lemon juice.  Season with salt and pepper.

Serve immediately.

Raspberry Muffins with Streusel Topping

Ingredients
1-1/2 cups (350 ml) flour
1/2 cup (125 ml) sugar
2 tsp (10 ml). baking powder
1/2 cup (125 ml) milk
1/2 cup (125 ml) butter, melted
1 large egg beaten
1 cup (225 ml) raspberries frozen or fresh
Topping:
1/4 cup (60 ml) pecans, chopped
1/4 cup (60 ml) brown sugar, packed
1/4 cup (60 ml) flour
2 tbsp (30 ml) butter, melted

Preheat oven to 350 degrees (175 C.).
In a large mixing bowl combine flour, sugar, and baking powder, set aside.
In another bowl, beat together milk, cooled melted butter and egg.
Add wet mixture to the bowl with the flour mixture, blend until just mixed, do not overwork.
Spoon about 1 tbsp (15 ml) of batter into prepared muffin cups.
Divide half the raspberries among the muffin tin’s cups and top each with remaining batter, then add the remaining raspberries.
For the topping combine pecans, sugar, flour, and butter and sprinkle over batter.
Bake at 350 degrees (175 C.) for 20-25 minutes, or until lightly browning and a toothpick comes out free of batter, be careful to not overcook.