Everyday Meat Loaf

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/3 cup reduced-sodium marinara sauce
• 1/3 cup japanese-style bread crumbs
• 2 tablespoons onions, grated
• 1 teaspoon fresh thyme, chopped
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1 lb ground sirloin
• 1 large egg
• cooking spray
• 2 ounces part-skim mozzarella cheese or 1/2 cup part-skim mozzarella cheese, shredded

Recipe

• 1 combine first 8 ingredients (through egg) in a large bowl; stir gently to combine. spread beef mixture evenly in a 9 1/2-inch microwave-safe loaf dish coated with cooking spray; do not pack beef mixture into dish. loosely cover with a paper towel. microwave at high 8-10 minutes.
• 2 preheat broiler.
• 3 sprinkle meat loaf with cheese; broil 3 minutes or until browned.

Duck Chili And Garbanzo Wraps

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 12
• 3 duck legs, and thighs cooked, maple leaf farms
• 2 tablespoons extra virgin olive oil
• 1 cup red onion, diced
• 1/2 cup celery, diced
• 1/2 cup green pepper, diced
• 2 garlic cloves, minced
• 1/2 teaspoon cumin
• 2 (14 1/2 ounce) cans diced tomatoes
• 1 (14 ounce) can garbanzo beans, undrained
• 1 teaspoon oregano
• 1 1/2 teaspoons chili powder
• 1/4 cup mole (sauce)
• 12 flour tortillas, warm
• 2 tomatoes, medium dice
• 1/4 cup cilantro, chopped
• 1 cup green onion, chopped
• 2 avocados, sliced (sprinkled with lemon juice)
• 2 cups sour cream

Recipe

• 1 1. remove duck meat from cooked legs; shred.
• 2 2. saute onion, celery and peppers in oil until lightly brown. add garlic; cook 1 minute. add cumin, tomatoes, beans with juice, oregano, chili powder and mole sauce. cook over medium low heat until thickened. add duck; simmer 10 minutes.
• 3 3. pour duck chili into serving bowl. serve hot surrounded by tortillas and toppings.

Duck Fried Rice

Total Time: 45 mins Cook Time: 45 mins

Ingredients

• 2 cups long-grain rice
• 1 duck leg, and thigh skinned and boned
• 1 tablespoon soy sauce
• fresh ground black pepper
• 2 tablespoons peanut oil
• 1 medium sized onion, finely chopped
• 2 teaspoons curry powder
• 2 large eggs, lightly beaten
• salt
• 4 scallions, trimmed and minced
• 1/2-1 cup cooked peas

Recipe

• 1 cook rice and set aside to cool.
• 2 shred duck meat, mix with soy sauce, add pepper to taste and set aside.
• 3 when rice has cooled, heat 1 tablespoon peanut oil in a large wok or skillet. add onion and sauté on medium until golden. stir in curry powder. add remaining oil, stir in eggs and quickly scramble them. fold in duck meat with soy sauce, cooked peas and rice. cook on medium heat until rice is heated through and ingredients are well blended. season with salt.
• 4 fold in half the scallions, transfer rice to a serving dish and scatter remaining scallions on top.

Duck Breasts With Cranberries & Honey Sauce

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 skinless duck breasts
• 1 tablespoon vegetable oil
• 1 tablespoon butter
• 1/2 leek (chopped)
• 1 cup cranberries (fresh or frozen)
• 2 tablespoons honey
• 2 tablespoons red wine vinegar
• 1/4 cup red wine
• 1 orange, juice and zest of
• 1 cup brown gravy mix
• salt and pepper

Recipe

• 1 prepare gravy as per directions on envelope, reserve.
• 2 salt and pepper each breast on both sides.
• 3 melt butter and oil in a skillet, brown breasts on both sides until well browned (approximately 3 minutes each side).
• 4 cook in oven (350°f) for approximately 10 minutes (for small breasts) and for medium-rare.
• 5 meanwhile, in same skillet, add leeks, sauté until tender.
• 6 add vinegar, orange juice, orange zests, wine, cranberries and honey. bring to a good simmer and reduce for a few minutes.
• 7 incorporate gravy, mix well and cook for one more minute.
• 8 add salt and pepper to taste.
• 9 cut each breast in thin slices crosswise.
• 10 fan slices on each plate.
• 11 spoon sauce over duck.

Easy Peking Lamb Roast

Total Time: 2 hrs 5 mins Preparation Time: 5 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1/2 cup hoisin sauce
• 3 teaspoons catsup
• 2 teaspoons brown sugar
• 2 teaspoons salt
• 1/2 teaspoon chinese five spice powder
• 1 teaspoon garlic, minced
• 1 -2 lb boneless lamb roast

Recipe

• 1 add everything except the roast to a small mixing bowl.
• 2 spread a generous layer of the sauce on all sides of the roast. reserve the rest of the sauce for later.
• 3 marinate for at least 1 hour.
• 4 preheat oven to 350 degrees. place the roast in a small casserole dish and loosely cover with foil.
• 5 with the remaining sauce baste the roast ever 20 - 30 minutes for 2 hours.

Florentine Basil-stuffed Chicken Breasts

Total Time: 8 hrs 40 mins Preparation Time: 8 hrs Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 cup fresh basil leaf
• 1/4 cup pine nuts
• 2 cloves garlic
• 1/2 tablespoon lemon, zest of
• 1/2 cup olive oil
• salt and pepper
• 6 boneless skinless chicken breasts
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 3 tablespoons margarine, softened
• 2 eggs
• 3/4 cup crushed corn flakes
• 1/4 cup finely ground cashews
• sweet paprika, to taste
• 1 bag fresh spinach
• salt and pepper
• fresh basil sprig (to garnish)

Recipe

• 1 first make the basil filling:
• 2 combine all the ingredients with just a few tablespoons of olive oil in the food processor
• 3 process until finely chopped, scraping down the sides of the bowl
• 4 with the processor running, add the rest of the olive oil through the food tube until a paste forms
• 5 place the chicken breasts between two sheets of plastic wrap and pound them with a mallet or with a cutting board to an even thickness
• 6 sprinkle with salt and pepper to taste
• 7 combine the margarine with the basil filling
• 8 spread 2 tablespoons of the stuff across each pounded chicken breast
• 9 roll up the breast and secure it with a toothpick
• 10 combine the cornflakes, ground cashews and paprika in a shallow bowl
• 11 beat the eggs in a separate bowl
• 12 dip the chicken bundles in the egg, then dredge in the crumb mixture
• 13 cover a baking dish in parchment paper and place the bundles in the dish
• 14 cover and place in the fridge for 6-8 hours
• 15 preheat the oven to 350 degrees f
• 16 bring the chicken to room temperature
• 17 bake uncovered for 35 minutes
• 18 let stand for 10 minutes
• 19 remove the toothpicks
• 20 wash the spinach well and tear the leaves into smaller pieces
• 21 wilt the spinach in a hot pan, with just the water clinging to the leaves, about 3 minutes
• 22 season to taste with salt and pepper
• 23 place the spinach flat on a serving dish
• 24 place the chicken bundles on top, garnish with sprigs of basil

Guava-stuffed Chicken With Caramelized Mango

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 3/4 cup olive oil
• 1/4 cup fresh lemon juice
• 6 garlic cloves, chopped
• 3 tablespoons chopped fresh parsley
• 2 tablespoons fresh thyme leaves
• 6 large chicken breasts (skinless & boneless)
• 3 ounces cream cheese, room temperature
• 2 tablespoons guava paste (about 1 1/2 oz)
• 2 1/2 ounces fresh spinach leaves, chopped (2 cups loosely packed)
• 2 tablespoons canola oil
• 1/2 cup dry whte wine
• 1/2 cup low sodium chicken broth
• 4 tablespoons butter (1/2 stick)
• 1 large mango, halved, pitted, peeled, cut into 1/2 inch slices

Recipe

• 1 whisk first 5 ingredients in large bowl; add chicken breasts & turn to coat.
• 2 cover chicken breasts and chill 3 to 4 hrs, turning occasionally.
• 3 whisk cream cheese & guava paste in medium bowl to blend.
• 4 stir in spinach; cover and chill to firm slightly, at least 2 hrs; then transfer to pastry bag or zip-lock plastic bag with a corner cut off.
• 5 remove 1 chicken breast from marinade, scraping excess marinade back into bowl.
• 6 insert small sharp knife into 1 side of chicken breast, move knife in arc to create large pocket, keeping opening about 1 1/4 inches long.
• 7 repeat with remaining chicken.
• 8 pipe filling through openings in chicken breasts to fill pockets.
• 9 close openings with metalturkey pins or toothpicks.
• 10 heat 1 t canola oil in each of 2 heavy large skillet skillets over medium heat.
• 11 add 3 chicken breasts to each skillet & cook until brown about 3 minutes per side.
• 12 transfer any juices from 1 skillet into second skillet & add wine and broth; bring second skillet to boil.
• 13 add chicken brests to wine mixture in skillet.
• 14 cover skillet, reduce heat to medium and simmer until chicken is cooked through, basting occasionally, about 10 minutes.
• 15 transfer chicken to work surface - let stand 10 minutes.
• 16 meanwhile, melt butter in another heavy large skillet over medium-high heat.
• 17 add mango slices and sauté until brown, about 2 minutes per side.
• 18 slice chicken diagonally into 1/2 inch slices.
• 19 arrange chicken on platter.
• 20 boil juices in skillet until slightly thickened and sauce is reduced to 3/4 cup, about 3 minutes.
• 21 drizzle sauce over chicken & surround with mango.