Page 16
^lortknnb (Obstruer
December 4, 2013
Artichoke and Tomato Chicken
Turkey
Sandwiches
with
Cranberry
Sauce
Original recipe makes 6 servings
Ingredients:
• 6 artichoke hearts, drained and
chopped
• 2 red bell peppers, chopped
•1 (8 ounce) package mozzarella
cheese, cubed
• 6 skinless, boneless chicken
breast halves - pound to 1/4”
thick
• 1/4 cup olive oil
• 4 fresh tomatoes, diced
• 3 tablespoons chopped fresh
basil
• 2 tablespoons chopped fresh
oregano
• 2 cups marinara sauce
Directions:
1. Heat oil in a skillet over medium heat. Add tomatoes, basil, oregano, artichoke hearts and red peppers.
Cook until just hot, then remove from heat, transfer to a large bowl and toss together with mozzarella
cubes.
2. Preheat oven to 350 degrees F (175 degrees C). Lay out the pounded breasts and spoon filling onto
the center, leaving an inch on each side. Adjust filling as you roll so as not to over stuff. Place them seam
side down into a 2 quart baking dish, cover with marinara sauce. Place lid onto dish or cover with
aluminum foil.
3. Bake for 35 to 45 minutes in the preheated oven, or until chicken is cooked through. You'll love it!
MMHMM
Balsamic Roasted Pork Loin
Ingredients:
• 2 tablespoons steak seasoning rub • 1/2 cup olive oil
• 1/2 cup balsamic vinegar
• 2 pounds boneless pork loin roast
Directions:
1. Dissolve steak seasoning in balsamic vinegar, then stir in olive oil. Place
pork into a resealable plastic bag and pour marinade overtop. Squeeze out air
and seal bag; marinate 2 hours. Preheat oven to 350 degrees F (175 degrees C).
3. Place pork into a glass baking dish along with marinade. Bake in preheated oven, basting occasionally
until the pork reaches an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let the roast
rest for 10 minutes before slicing and serving.
This recipe makes a hot,
delicious sandwich with
a Thanksgiving taste.
Recipe makes 4 servings.
Ingredients:
• 1 loaf French bread
• 4 tablespoons margarine
• 8 ounces sliced deli turkey meat
• 8 slices provolone cheese
• 8 slices precooked bacon
•4 tablespoons mayonnaise
• 4 tablespoons jellied cranberry
sauce
• 8 slices fresh tomatoes
• 4 lettuce leaves
Directions:
1. Preheat the oven broiler.
2. Cut the bread into four pieces, and split lengthwise almost all the
way through for four sandwiches. Spread margarine on the inside of
each piece. Place on a baking sheet, cut side up.
3. Toast bread under preheated broiler until lightly browned, 1 to 2
minutes. Remove pan from the oven.
4. Layer 4 pieces of bread with 2 slices each of the turkey, cheese, and
bacon. Remove the remaining 4 slices of bread from the baking sheet
and reserve for sandwich tops. Cool bread slightly, and spread
mayonnaise onto the cut side of each of the 4 top slices.
5. Place the bread with turkey and cheese under the broiler just until
the cheese melts, about 1 minute. Remove from the broiler, and spread
1 tablespoon cranberry sauce over each sandwich. Layer with the
tomatoes and lettuce. Place a top bread slice over each half, and serve.
IF YOU WANT TO
SAVE ON
HEALTH INSURANCE
THERE’S ONLY ONE PLACE TO SHOP.
f t «
Tax c re d its . C o s t-s h a rin g subsid ie s. L o w -c o s t cove rag e . W e ’ re open and re a d y to h e lp
S
•/' Tu-
ÀI
Ì
or
5j
CO VER
OREGO N