CAPRESE PORTOBELLO MUSHROOMS:

You will need:
Two large Portobello mushrooms
Fresh sliced tomatoes
1 scallion
Fresh sliced mozzarella
Garlic salt
Italian Seasoning
Olive oil
Balsamic glaze
Cooking spray

Spray bottom of pan with cooking spray. Place the mushrooms and spray them also.  Top with tomatoes, seasoning, garlic salt and olive oil.  Place sliced mozzarella on top of tomatoes.  Sprinkle olive oil and seasoning and top with sliced scallion.

Bake at 375 for about 15 to 20 minutes.  Top it off with some Balsamic glaze.  Yummy!!!

Chicken Breasts stuffed with Red Roasted Peppers and Shredded Mozzarella

 2 chicken breasts
4 slices of roasted peppers
1 clove of garlic - pressed, sliced or diced
salt
McCormick's "Perfect Pinch" Italian Seasoning
1/2 cup of shredded mozzarella
1 package of Steam Fresh Brown Wild Rice w/Broccoli & Carrots
1 package of Asparagus Spears (frozen)

Wash and trim and butterfly chicken breasts.
Place them in foil pan and arrange roasted peppers,
garlic, salt, Italian season and top with mozzarella.  Fold over and secure tooth picks.
Sprinkle with Oil and Italian seasons.
Bake at 350 oven for about 45 minutes.  Meanwhile, place the frozen Asparagus on cookie sheet and drizzle with oil and your favorite seasoning.  About 15 minutes should do it.  If you like them crunchy place them under the broiler of a couple of minutes.  Just before everything is ready, put the Brown Wild Rice packet in the microwave to cook.  It should only take about 4 to 5 minutes.

Arrange the Chicken Breast over the Wild Rice mixture.  Cut up a piece of roasted pepper to garnish.

I served this to my Hubby and he gave it a "pass with a push".  Anyone that knows hubby will know

that this was a 10 on his scale of 1-10.  I hope you like it too!

Buon Appetito!

MONKEY BREAD

Monkey Bread is a favorite among young and old.  I decided to post this recipe given to me by my friend Margo.  She has made this so many times for us.  My grandchildren love it!  You simply pull it apart and eat it!
Here is what you will need:
Grease a tube pan or bundt pan.  Preheat oven at 350.  Cook for 35 minutes.
3 large Pillsbury Buttermilk Biscuits
1/2 cup of sugar
1 tsp cinnamon
1/2 cup brown sugar
1 stick of butter or margarine.
Combine white sugar and cinnamon in a bowl.  Cut the slices in quarters and roll them in the sugar and cinnamon mix.  Place them in the pan.  After placing all of them in the pan, sprinkle with brown sugar.  Cut up the margarine or butter and place it on top. 
Bake in a 350 oven for about 35 minutes.  Cool for a few minutes and serve.  Tastes best when warm.
IF you should have any left over (which I doubt) Place in an air-tight container so it will stay fresh.

PICKLED BEETS

For the next few posts I will be sharing my Mother-in-laws "canning" recipies.  This is one of my Husband's favorites.  Here is what you will need:
1/2 bushell of Beets
1 quart of white vinegar
2 cups of sugar
1/2 cup of salt.
Peel Beets and put aside.
Place all ingredients in pan and add enough water to cover the Beets.  Bring the mixture to a boil and add Beets.  Be sure that the Beets are covered, if they are not, add more water.  Let it all boil for about 5 minutes.  Meanwhile steam the jars.  Pack while everything is hot and keep out of drafts.  **you can cut the recipie down for smaller amounts of Beets.
Enjoy!

Hi, sorry I haven't posted any recipes lately....very busy.  I am going to Italy for a family wedding, but I will certainly gather some recipes from my family in Milano and share them with you. 
Meanwhile, I have just come across so recipes for preserves that belonged to my mother-in-law, many of you that know me, knew her as Meme.
My very favorite is BREAD AND BUTTER PICKLES.  Here is what you will need:
5 medium cucumbers
3 medium onions1/4 cup salt
1 cup white vinegar
1 cup of water
1/2 teaspoon celery seed
1/2 teaspoon mustard seed
3/4 cup sugar
14 teaspoon turmeric
1/ teaspoon ginger
Wash cucumbers and onion then cut into thin slices ( you can use your food processor or veggie slicer)
Combine them with salt and let stand for two hours.  Drain.  Heat vinegar, water, celery seed, mustard seed, sugar, turmeric and ginger.  Bring to a boil.  Add cucumbers and onions, bring to a slow boil until tender.  Pack in clean jars while still hot. Keep them out of a draft,  covered with a towel.  Store in cool dry place.
ENJOY!

Cod Fish Fillets 9 to 10 points plus meal

Here is a great Weight Watchers dish.
This is what you will need:
2 Cod Fish Fillet (about 6 oz each)
1/4 cup of Panko Italian Seasoned breadcrumbs
1 whole lemon
string beans
almond slivers
roasted peppers
garlic
salad
oil and vinegar

Spray pan with Canola Oil cooking spray. Arrange the Cod. Squeeze 1/2 of the lemon on both fillets and then sprinkle the Panko breadcrumbs. Slice the second 1/2 of the lemon and place them on top of the fish. Bake at 350 oven until the fish is flaky.
Meanwhile to complete your meal, cook string beans according to package directions and add slivered almonds when ready to serve. Toss a salad with olive oil and balsamic vinegar, Roasted pepper with garlic slivers (you do not have to add oil to the roasted peppers you have their own juices, especially if you roast them yourself) and you have a fantastic meal.
Weight Watchers Points Plus: 4 for full fillet, 3 for the breadcrumbs, o string beans, 0 for roasted peppers and 1 for every teaspoon of salad dressing!
Buono appitito!

Easter Rice Pie

Easter Sunday is practically around the corner. Everyone has a favorite recipe for Rice Pie. I will be sharing my Mother-in-Laws recipe with you. I hope you try it and enjoy it. Unfortunately I don't have a picture to show you, but rest assured it is delicious!
Here is what you will need:
4 1/2 dozen eggs
3 quarts of milk
1 lb of sugar
1 tablespoon of vanilla
3 tablespoons of melted lard (I use Crisco)
2 lbs. of white rice
1 tsp cinnamon
4 lemons
1 tsp. salt
citron ( I prefer crushed pineapple)
First soak the 2 lbs of rice for 1/2.
Boil rice with enough water to cover rice, add salt.
Squeeze lemons and put the juice to one side.
Add the lemon skins to the rice and water and boil until water simmers down. Add milk gradually till rice is partly cooked. Remove from heat.
Beat together eggs, lemon juice, vanilla, sugar and melted lard and cinnamon; add the crushed pineapple. Fold all the ingredients together.
Prepare pie dish as follows:
Spray the sides and bottom of dish, sprinkle plain bread crumbs of graham cracker crumbs to cover the bottom and sides of dish.
Pour the rice mixture filling the dish 3/4 full. Cook in 350 oven for 40 to 60 minutes, depending on the size of you baking dish. Test center with tooth pick or cake tester.