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Ingredients

4 skinless, boneless chicken breast halves
3 tablespoons butter
1 cup sliced almonds
1 cup grated Parmesan cheese
2 cups baby spinach leaves
1/3 cup bottled red wine vinaigrette

Directions

Preheat an oven to 350 degrees F (175 degrees C). Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the breasts with the smooth side of a meat mallet to a thickness of 1/4 inch; set aside.

Melt the butter in a skillet over medium heat. Stir in the almonds, and cook until dark, golden-brown, about 10 minutes. Set aside until cool enough to handle.

Lay the chicken breasts out onto your work surface and evenly divide the toasted almonds among them. Sprinkle with the Parmesan cheese, then arrange the spinach leaves over top. Roll each chicken breast into a log and secure with toothpicks. Pour half of the vinaigrette into a 7×11-inch baking dish. Place the chicken rolls into the baking dish seam-side-down. Pour the remaining vinaigrette over the rolls.

Cook the chicken breasts until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let the breasts rest 5 to 10 minutes before serving.

Ingredients

Salad:
30 baby beets, any color, trimmed with 1-inch tops remaining
1/4 cup extra virgin olive oil
1 teaspoon sea salt
2 bunches watercress, washed, spun dry and trimmed
1 1/2 pounds seared ahi tuna

Ginger Vinaigrette:
1 lemon, juiced
1/4 cup rice wine vinegar
1/4 cup orange juice
2 tablespoons champagne vinegar
1 tablespoon fish sauce
2 packets Stevia Extract In The Raw(r)
2 tablespoons fresh peeled and chopped ginger
1 garlic clove, peeled and chopped
1 tablespoon sesame oil
1 tablespoon light soy sauce
1/2 cup extra virgin olive oil
1 tablespoon toasted sesame seeds

Directions

Salad: Preheat oven to 375 degrees F

Rinse beets in cold water. Place on roasting pan and add enough water to cover three-fourths. Cover pan tightly with foil and roast about 50 minutes or until just under fork tender. Remove from oven. Beets will finish cooking during the cooling process.

While beets are still warm, peel using soft towel rubbing skin off gently. Remove root top with a paring knife. Toss beets in bowl with olive oil and sea salt and set aside.

Prepare ahi tuna and slice. Place on bed of watercress with roasted beets and ginger vinaigrette.

Ginger Vinaigrette: In small container combine all ingredients in an airtight non-metallic container and shake vigorously to combine.

Ingredients

3 pounds lamb shoulder steak
1 pound lamb neck bones
1 (16 ounce) package dried lentils
2 medium yellow onion, chopped
5 cloves cloves garlic, finely chopped
2 teaspoons fresh thyme leaves, finely chopped
2 Red Delicious apples – peeled, cored and diced
1 cup Cabernet Sauvignon wine
1 cup fresh cilantro leaves, chopped
salt and freshly ground black pepper

Directions

Trim lamb shoulder steak from bones and set aside bones. Cut steak into 1 inch cubes and set aside. Place shoulder and neck bones in a large stockpot and cover with water; simmer bones over medium high heat for 1 to 1 1/2 hours. Remove bones from stockpot and discard. Reserve liquid.

Add the cubed lamb, lentils, onions, garlic and thyme to the liquid in the stockpot; cook over medium heat for 15 minutes. Add apples and wine to the stockpot and cook another 15 minutes, or until lentils and lamb are tender. Season with salt and pepper. Serve in bowls sprinkled with cilantro.

Ingredients

1 tablespoon butter
6 skinless, boneless chicken breasts
1 (10.75 ounce) can condensed golden mushroom soup
1 1/4 cups Marsala wine

Directions

In a large skillet, saute the chicken breasts in butter. Once chicken is lightly browned on all sides, add the soup (undiluted) and Marsala wine. Cover and simmer until chicken is no longer pink inside, about 20 minutes. Ready to serve!