1. Chicken Piccata
Cook one package of wide egg noodles according to directions. Lightly coat 1 lb thinly sliced chicken breast with bread crumbs and cook in 1 tbsp olive oil in large skillet over medium-high heat until golden brown, 3 to 5 minutes per side. Arrange chicken on serving platter and cover with foil. Add ½ cup chicken broth and 6 tbsp fresh lemon juice to skillet, scraping up the browned bits from the pan and reducing, or evaporating, until slightly thickened. Remove from heat and add 4 tbsp salted butter and ¼ cup chopped parsley. Pour sauce over chicken and serve with warm noodles. Serves 4.
2. Lettuce Chicken Wraps
Wash and pat dry 12 leaves of bibb lettuce and stack on a plate. Heat 2 tsp peanut oil in a large skillet over medium-high heat. Add 1 lb ground chicken or turkey, 6 thinly sliced green onions, and 2 tsp cornstarch. Cook 4 to 5 minutes breaking up the chicken until no longer pink. Add ½ cup chopped water chestnut s, 1 tbsp minced ginger, 3 tbsp soy sauce, and 1 tbsp oyster sauce and cook for 2 more minutes. To serve, spoon a heaping spoonful into the center of each lettuce leaf and roll it up. Serves 4 to 6.
3. Quick Lasagna
Preheat oven to 350°F. Spray a 9 x 13 baking dish with cooking spray. Spoon 1/3 jar marinara sauce in bottom of dish. Add 12 frozen ravioli and 10 oz of thawed, drained, and squeeze-dried frozen spinach. Sprinkle 4 oz shredded mozzarella over spinach. Cover with 12 more ravioli, remaining 2/3 jar sauce, and 4 oz mozzarella. Cover with foil and bake for 25 minutes. Remove foil and bake another 5 to 10 minutes. Let stand 5 minutes before serving. Serves 4.
4. Caesar Salad with Pepper Shrimp
Preheat grill to medium-high. Toss 32 peeled, deveined shrimp with 2 tsp olive oil and season with lemon pepper. Thread 4 shrimp on each metal skewer. Grill for 8 minutes, turning frequently. In a large bowl, toss 2 cups croutons with 2 tbsp caesar dressing. Add 6 cups each of chopped romaine and mixed baby greens. Season with salt and pepper. Add 1/3 cup caesar dressing and 4 tbsp grated parmesan. Divide salad among four plates and top with shrimp skewers. Serves 4.
5. Quickie Quesadillas
Heat 2 tbsp canola oil in a large skillet. Add a tortilla and cook until slightly blistered (about 30 seconds). Flip tortilla and cover half with ¼ cup shredded monterey jack, 1 tbsp feta, ½ cup shredded rotisserie chicken, 2 tbsp salsa verde, and 1 tsp cilantro. Let the cheese melt and use tongs to fold tortilla in half. Repeat with remaining tortillas. Make as many as you need.
