Category: Main Dishes

Do you want your dinner to look like you’ve been in the kitchen all day??  This will be a meal in itself with spinach for vegetable smothered in goat cheese and a crunchy texture as you bite into this delicious piece of chicken

Watch Chef Debee making Spinach and Goat Cheese Stuffed Chicken Breast on YouTube

Bake:  425 degrees   Time: 25-30 minutes

Ingredients

2 chicken breast halves
12 oz bag fresh spinach OR 1 package frozen cut spinach
3 ounces goat cheese crumbled
1 teaspoon basil crushed
3 cloves garlic chopped for spinach
1 clove garlic chopped for Panko bread crumbs
3/4 cup Panko bread crumbs
4 tablespoons butter melted
salt and pepper to taste

Directions

1.  Cut chicken breasts into two pieces, from top to bottom giving you a total of 4 pieces
2.  Salt and pepper top and bottom of each piece of chicken
3.  With a sharp knife, cut each section into a pocket opening
4.  Saute the spinach in a little olive oil with the 3 chopped garlic cloves until softened, cool and set aside
5.  Put melted butter and 1 chopped garlic clove in a dish and add the Panko and stir until crumbs are all coated
6.  Open pocket of chicken breast and spoon in some spinach and then add some goat cheese and do it again
7.  Repeat until all 4 are stuffed, you will NOT use all the spinach
8.  Place in an oiled glass baking dish and then spoon the crumb mixture on top of each piece molding with hand
9.  Drizzle each with olive oil and bake in pre-heated 425 degree oven for 25-30 minutes or until internal temp is 165 degrees

Watch Chef Debee making Red Sauce on YouTube

Enjoy this homemade spaghetti sauce that you can freeze afterwards in quart sizes and always have that homemade flavor every time you cook a box of pasta

Ingredients

Sauce
6 Italian sausage links (cut into 2-3 pieces)
3 bay leaves
2 large onions chopped
3/4 red wine of choice (including sherry or Marsala)
1 can  (28 ounce) tomato puree
2 cans (28 ounces) tomatoes crushed
1 can (16 ounce) tomato paste
2 1/4 cans (28 ounce) water
5 tablespoons basil crushed
3 tablespoons oregano crushed
2 tablespoons parsley crushed
2 teaspoons salt
1 teaspoon pepper
2-3 good dashes cinnamon
2-3 dashes nutmeg
cayenne if desired

Meatballs
2 pounds Ground Beef (90% lean)
2 eggs
1 cup Pecorino/Romano grated cheese
1/4 cup Panko bread crumbs
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons onion powder
3 tablespoons parsley crushed
4 tablespoons basil crushed
2 tablespoons oregano crushed

Directions

Sauce
1.  In large saucepan, add 4 tablespoons olive oil and heat on medium-high and add the cut
sausage links and bay leaves and brown until golden, about 5 minutes
2.  Add chopped onion and wine and cover simmering 45-60 minutes until onions are melted
3.  Add the basil, parsley, and oregano and simmer the last 5 minutes
4.  Add all the cans of tomatoes, puree and paste and water
5.  Add salt and pepper and cinnamon and bring to a boil and then add the meatballs, one at
a time.
6.  Simmer pot with lid partially off for about 2 hours

Meatballs
1.  Combine all ingredients except meat and mix altogether
2.  Add the meat and mix well with hands
3.  Form into about 25 balls

* My mom never used oregano and maybe not the quantity of herbs that I use and we never use sugar

Watch Chef Debee making Whole Wheat and Flax Sweet Potato Gnocchi on YouTube

For the family that is on the go and wants to live and eat healthy; here is a rich in nutrition, chewy in texture, and mouth watering flavor for your whole family to enjoy.

Ingredients

2 medium size sweet potatoes mashed (2 cups)
2 cup organic whole wheat flour
2 cup organic unbleached flour
2 tablespoons organic flax meal
1 teaspoon salt
1 organic egg
1/3 cup basil pesto (home made with NO grated Pecorino-Romano cheese))

Directions

1. Boil the sweet potatoes in covered pan of water for 45 minutes or until knife comes out easily
2. Cool and remove skins and then mash with a potato masher tool
3. Be sure it is cooled completely before using
4. Combine the flours, salt and the flax in separate small bowl
5. In large bowl, combine the mashed sweet potatoes, egg, and basil pesto
6. Begin to add the flour mixture while stirring altogether and then turn over to bread board and
continue to incorporate all the flour mixture using your hands, adding extra flour if needed
7. Let it rest 5 minutes after formed into a small roll
8. Cut off small sections and roll into long logs about the diameter of a finger and with a floured knife
cut them into 1″ pieces, lightly flouring them and shake off as you lay them on a cookie sheet
9. You may now freeze them for 90 minutes and remove them to an airtight bag for later use OR
10. You may drop them gently into oiled, salted boiling water and when they come to the top,
they are ready to be gently scooped out using a large fenestrated utensil
11. You can serve them with pasta sauce or just olive oil and garlic butter; and even add
some cooked cut green beans to give it another dimension and don’t forget to sprinkle top with some Pec-Rom cheese

Watch Chef Debee making Whole Wheat Pesto Gnocchi on YouTube

Whole Wheat Pesto Gnocchi

Enjoy these tasty ‘gnocchi’s’ made with fresh basil and a combo of pine nuts and slivered almonds. You can have a high protein, high fiber dinner in under 30 minutes (even less time if you make them ahead and freeze). Truly a quick meal for moms who are always on the go!

Ingredients

1 1/2 cups organic whole wheat flour
1 cup organic unbleached white flour
2 cups ricotta cheese (16 oz.)
3/4 teaspoon salt
1 organic egg
1/3 cup basil pesto

Directions

1. In a large bowl add the ricotta cheese, egg and basil pesto; then start adding  the flours.
2. Stir altogether to form dough and remove to your board.
3. Continue to form dough with hands add more flour as needed and then let it rest about 5  minutes.
4. Cut off little pieces and start rolling into long  logs onto your lightly floured board.
5. When they are about the diameter of a finger, then take a sharp knife and cut
into 1″ inch pieces.
6. Pick them up loosely, shaking the flour off, and put them onto a cookie sheet.
7. At this time you may drop them into boiling, salted and oiled water, and take
them out gently, with a fenestrated utensil, when they have reached the
top.
8. OR when they are on the cookie sheet, you may flash freeze them for a couple
hours, being sure they are not touching each other, and then put them into an
air tight packing system that works well for you.  MAKES 2 pounds

*  You can use Cottage Cheese in place of Ricotta Cheese
*  For a change, use a Parsley/Garlic and oil Pesto in place of the typical Basil Pesto