chicken dessert fruit recipe snack

902 – Tomato Avocado Chicken, Blueberry Lemon Cheesecake Bars

Tomato Avocado Chicken

4 skinless, boneless chicken breasts
1/2 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 teaspoon vegetable oil
2 medium tomatoes, sliced
2 avocados, peeled, pitted and sliced
8 slices provolone cheese

1. Preheat oven to 350 degrees Fahrenheit.
2. Sprinkle chicken with onion powder, salt and pepper. Heat oil in a large nonstick skillet.
Add chicken and brown both sides, about 10 minutes.
3. Place chicken on a baking sheet and top each breast with 2 slices of tomato and 2 slices of cheese.
Back for 15 minutes, until cheese melts and chicken cooks through.
Remove from oven and top with slices of avocado.

Yield: 4 servings

Blueberry Lemon Cheesecake Bars


Cooking spray
9 graham crackers
2 tablespoons granulated sugar
1/2 stick unsalted butter, melted


8-ounce 1/3-less-fat cream cheese
2 eggs
2 lemons, zested and juiced
3/4 cup fat-free Greek Yogurt
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup fresh blueberries

1. Preheat oven to 325 degrees Fahrenheit.
2. To prepare crust, coat a 7 by 11-inch baking pan with cooking spray.
Then place parchment paper over the top, pressing down at the corners.
In a food processor, process graham crackers and sugar until you have the texture of breadcrumbs.
Add the melted butter and pulse a couple of times to fully incorporate.
Pour into the lined baking pan and gently pat down with with the base of a glass.
Bake in the oven for 15 minutes until golden. When done, set aside to cool.
3. To prepare filling, place cream cheese and next 6 ingredients (through salt) in processor;
process until smooth. Pour mixture into the cooled crust and then cover with blueberries.
4. Bake at 325 degrees Fahrenheit for 35 minutes or until the center only slightly jiggles.
Remove from the oven and cool completely before refrigerating for at least 3 hours.
Once set, remove from pan using the parchment lining and slice into 12 rectangular bars.
Yield: 12 servings

Marie Hegler
Area Food Safety & Nutrition Agent
Clemson University Cooperative Extension

The Peggy Denny Show – Recipe #902 Pt. 1

The Peggy Denny Show – Recipe #902 Pt. 2

recipe snack vegetable

868 – Deidre’s Tomato Gravy

Deidre’s Tomato Gravy

2 Medium Tomatoes diced
1 large red onion chopped
1 heaping tablespoon mix of Turmeric, Curry, Basil, Cayenne Pepper
2 teaspoons minced garlic
1/4 Cup water
4 pickled beets chopped with juice included
4 tablespoons of olive oil

In a preheated skillet add the oil, tomatoes, onion, garlic, seasonings, beets and water. Stir frequently.
Let it simmer about 10 minutes until it is a nice gravy consistency. Add to your breads, rice or pasta for a quick meal for your next get together. Enjoy!

Bananas with Walnuts and Honey

1 banana peeled and sliced
1/4 cup walnuts
2 tablespoons honey
2 tablespoons olive oil
1 teaspoon banana extract

In a heated skillet put in the oil, then, add the bananas, walnuts, honey and extract. Stir gently for 3-4 minutes to warm and blend all of the ingredients and flavors.
Store in a jar or serve immediately with ice cream, yogurt or drizzle over cake and cookies or pie. Enjoy!

Popcorn with Chocolate and Nuts

Microwavable Popcorn
White Chocolate
Mixed Nuts

Microwave the popcorn, then put it into a bowl. Grate or chop the white chocolate and put it into the bowl with the popcorn.
Add the mixed nuts to the mixture. Fold in mixture and put into a cup or bags to serve. Enjoy!

Deidre Odumakinde

asian chicken fruit pasta recipe salad vegetable

844 – Tomato Orzo Pasta Salad, Ginger Orange Chicken Bites

Tomato Orzo Pasta Salad

8 ounces orzo pasta
1 pint grape tomatoes, halved
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
1/4 cup fresh lemon juice
2 tablespoons extra-virgin olive oil
1 shallot, minced
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 ounces fresh mozzarella, diced

1. Cook pasta in a large pot of boiling salted water until tender to the bite, 9 to 12 minutes or according to package directions. Drain.
2. In a large bowl, toss together pasta, tomatoes, basil and mint.
3. In a medium bowl, whisk together lemon juice, extra-virgin olive oil, shallots, garlic, salt and pepper. Add lemmon dressing to pasta mixture and toss to coat evenly. Serve at room temperature or chilled. Before serving, add mozarella and toss to combine.
Yield: 8 servings

Ginger Orange Chicken Bites

1/3 cup orange marmalade
1/4 cup fresh orange juice
3 garlic cloves, minced
2 tablespoons minced peeled fresh ginger
2 tablespoons low-sodium soy sauce
2 teaspoons sesame oil
1 teaspoon grated orange rind
1 teaspoon Worcestershire sauce
1 1/2 pounds skinless, boneless chicken thighs, cut into bite-sized pieces
Cooking spray
1/2 teaspoon salt
1/4 teaspoon black pepper

1. Combine first 9 ingredients in a large zip-top plastic bag; seal and shake well. Refrigerate at least 2 hours or overnight, turning occasionally.
2. Preheat oven to 425°.
3. Remove chicken from bag and arrange in a single layer on the rack of a broiler pan coated with cooking spray. Sprinkle chicken with salt and pepper. Bake at 425° for 20 minutes, stirring once. Remove from the oven.
4. Preheat broiler.
5. Place chicken on a baking sheet; broil 5 minutes or until browned, stirring twice.
Yield: 8 servings

Healthy Snacks

· A veggie tray with healthy dips like low-fat ranch dressing, guacamole, and hummus
· Healthy slaw or a side salad
· Layered taco dip that has been individually portioned in plastic cups with whole grain chips
· Salsa with baked tortilla chips
· Fresh fruit, sliced or in salads or kabobs
· Low-fat snacks such as popcorn, pretzels, and baked chips
· Lean meats and seafood and low-fat cheeses
· Whole-grain breads and crackers
· Salsas, wraps, salads, or stews made with fiber-filled and high-protien beans

Clemson University Cooperative Extension

Marie Hegler

The Peggy Denny Show – Recipe 844 Pt 1

The Peggy Denny Show – Recipe 844 Pt 2

beef recipe salad

816 – Corn Salad, Easy Meatballs

Corn Salad

3 cups corn kernels
1/2 cup sweet onion, sliced
1/2 cup cherry tomatoes, halved
3 tbsp olive oil
3 tbsp lime juice
2 tsp dried herbs (basil or oregano are good choices)
salt and pepper to taste
Combine all ingredients, mixing well. Adjust salt to suit personal preference.

Easy Meatballs

2 lbs ground beef
2 eggs, beaten
1/2 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
2 tsp basil
2 tsp oregano

Mix all ingredients until thoroughly combined. Form approximately 32 meatballs the size of a golf ball. Place meatballs in baking dish sprayed with non-stick vegetable spray.

Bake at 350F for 20 minutes. Drain grease away from meatballs and serve with sauce of your choice.

Note: These meatballs freeze well, cooked or uncooked. Drop them still frozen into the sauce and simmer until cooked through and steamy.

Quick Tomato Sauce

1 (28-oz) can tomatoes
1 clove garlic, crushed
1 tsp basil
1 tsp salt

Add ingredients to blender and puree until smooth. Pour contents into saucepan and simmer 10-15 minutes until thickened. Stir in 2-3 tbsp grated Parmesan cheese to finish sauce just before serving.

Quick Cream Sauce

4 tbsp butter or margarine
2 tbsp flour
1 cup chicken broth
1 cup low fat milk
salt and pepper to taste

Melt butter in sauce pan over medium high heat and stir in flour. Whisk until smooth. Pour in chicken broth and milk, continuing to whisk until mixture is thickened. Add salt and pepper to taste.

Sauteed mushrooms or fresh herbs are an excellent addition to this sauce.

Rhonda Matthews

pork recipe

787 – Savory Pork Tenderloin

Savory Pork Tenderloin

Pork is an affordable protein choice for the family. When selecting any type of meat, look for cuts that are naturally lean such as those ending in “-loin.”

1 pound pork tenderloin
1/4 cup soy sauce
3 tbsp honey
1 tbsp chopped garlic
1/8 tsp ground ginger

Slice pork tenderloin into half-inch think rounds. Mix remaining ingredients thoroughly to create a marinade. Pour marinade over meat, cover and allow to stand in refrigerator 30 minutes to 1 hour. Cook tenderloin in lightly oiled skillet over medium high heat until cooked thoroughly, approximately 4 minutes per side.

Herbed Tomato slices

4 large ripe tomatoes
1/2 cup dry Italian seasoned breadcrumbs
3 tbsp grated Parmesan cheese
1/2 tsp dried basil
1 tablespoon margarine, melted

Slice tomatoes approximately half-inch think. Place slices into large baking dish coated with non-stick cooking spray. Combine breadcrumbs and remaining ingredients; mix well. Sprinkle evenly and generously over tomatoe slices. Bake at 350F for 25 minutes. Serve hot.

Rhonda Matthews

chicken pasta recipe southern vegetable

703 – Collards and Red Onions

Collards and Red Onions

2 (1-pound size) bag NATURES GREENS
1/8 cup olive oil
Bagged Collards
¼ cup apple cider vinegar
2 cups water
1 ¼ tablespoons light brown sugar
2 (14-ounce size) cans chicken broth
1 teaspoon salt
1 (8-ounce size) container VERSATILE VEGGIES®
½ teaspoon crushed red pepper
Diced Red Onions

Cook collards in water and chicken broth until desired tenderness. When prepared to desired tenderness, drain well.
In a skillet, sauté red onion in olive oil until tender. Stir in apple cider vinegar, light brown sugar, salt, and crushed red pepper. Stir in the cooked collards. Heat and serve. Yield: 8 servings.

Stir Fried Greens with Chicken and Pecans

1 (1-pound size) bag NATURES GREENS
4 chicken thighs, boned
Bagged Mustard or Turnips
3 tablespoons Extra Virgin Olive Oil
1 cup water
3 tablespoons hot sauce
1 (14 1/2-ounce size) can low-sodium chicken broth
¾ cup chopped, toasted pecans

Place greens, water and chicken broth in a large pot. Bring greens to a full rolling boil and boil for a minimum of 15 minutes or until desired tenderness; drain. Cut chicken into small pieces. Heat oil in a large skillet and add chicken
Stir fry over medium heat until almost done. Add greens and hot sauce to chicken. Toss until greens are heated
through and coated with chicken juices. Just before serving, sprinkle toasted pecans over chicken and greens.
Yield: 4 servings.

Grits with Pico de Gallo

1 (7-ounce size) container VERSATILE VEGGIES®
1 (8-ounce size) pkg. sharp Cheddar
Pico De Gallo
Cheese, cubed
1 ½ cups grits
Salt and pepper to taste
1 (1-pound size) container bulk hot sausage

Drain Pico well and set aside. While Pico is draining, cook grits according to package directions. Brown sausage
and drain well. While sausage is browning, melt Cheddar cheese in microwave oven. Combine drained Pico with
grits, sausage, and melted Cheddar. Stir in salt and pepper. Spoon mixture in a greased 9-inch x 13-inch dish. Bake
in a 350 degree oven for 45 minutes. Wait 10 minutes before serving. Yield: 12 15 servings.

Easy Tomato Pie

1 (5-ounce size) container VERSATILE VEGGIES®
2 (9-inch size) deep dish pie shells
Diced Green Onion
3 eggs
½ (8-ounce size) container VERSATILE VEGGIES®
1 cup half and half
Diced Yellow Onion
1 ½ teaspoons salt
2 tablespoons butter
1 teaspoon dried basil
2 (8-ounce size) containers VERSATILE VEGGIES®
½ teaspoon white pepper
Diced Tomatoes

Sauté green and yellow onions in a large skillet until tender. Add tomatoes and cook over low heat until softened,
stirring occasionally. Remove from heat and cool. Line the unbaked pastry shells with a double thickness of
aluminum foil. Bake at 450° for 5 minutes. Remove foil and bake an additional 5 minutes; remove from oven. Reduce heat to 350°. Mix eggs with half and half, salt, basil, and white pepper. Stir in tomato mixture. Pour into pastry shells and bake for 45-50 minutes or until knife inserted in the center comes out clean. Let stand for 5 minutes before cutting. Yield: 12 – 16 servings.

Smothered Chicken with Pico

½ cup round buttery cracker crumbs
2 (7-ounce size) containers
4 tablespoons shredded Parmesan cheese
½ teaspoon dried oregano
1 cup shredded Mozzarella cheese
2 eggs
1 pound small to medium size boneless, skinless chicken breasts

Mix cracker crumbs with Parmesan cheese and oregano. Lightly beat eggs. Dip chicken in eggs and then roll in
cheese mixture until evenly coated. Set aside. Once all chicken pieces have been coated, spray a large skillet with cooking spray. Heat to medium and cook at least 5 minutes on each side until chicken is cooked through. Spoon
Pico over chicken and top with the Mozzarella cheese. Cover skillet with lid and reduce heat to low. Simmer for
at least 3 minutes until Pico is hot and cheese is melted. Yield 4 servings.

Pasta and Tomato Medley

8-ounces uncooked angel hair pasta
1 1/3 tablespoons dried basil
2 (8-ounce size) containers VERSATILE VEGGIES®
3 cloves garlic, minced
Diced Tomatoes
1 teaspoon salt
½ (5-ounce size) container VERSTILE VEGGIES®
½ teaspoon pepper
Diced Green Onions
3 tablespoons butter
¾ cup grated Parmesan cheese

Cook pasta according to package directions. While pasta is cooking, combine tomatoes, green onions,
Parmesan cheese, basil, garlic, salt, and pepper. Drain pasta and toss with butter. Add pasta to tomato mixture; toss
to coat. Yield: 6 servings.

Donna Bundrick Griffin
Coordinator, Marketing and Promotions
Walter P. Rawl and Sons Inc.

recipe snack southern

625 – Pimento Cheese

Pimento Cheese
(1 serving)

1 Package pre-shredded sharp cheddar (2 cups)
1 pepper from a jar of “sweet pimento” flame roasted peppers

Place all ingredients in food processor with a steel blade. Pulse until mixed. You can use any kind of cheese, including the Mexican cheese found in the dairy case. This appetizer can be made a day before serving, and will keep for several days refrigerated.

Mini Tomato Pies

mini phyllo tart shells (frozen food section)
Roma Tomatoes- sliced 1/4 inch thick
Pimento Cheese

Make pimento cheese according to recipe in the index. Place the tart shells on a baking sheet. Fill the tart shells with a small amount of pimento cheese. Top each tart with a Roma tomato slice. Bake in a preheated 300 degree oven until cheese is melted and tart is bubbly.

Texas Okra Ham Rolls

1/2 pound thinly sliced red pepper ham
1 (8 ounce) container cream cheese with chives
1 jar pickled okra

Lay ham pieces on flat surface. Spread with cream cheese. Trim the ends of the okra. Lay the okra end to end on the ham slice. Roll up tightly. Chill. Slice into 1-pieces to serve. Serve on bed of watercress or red leaf lettuce.

Figs with Mascarpone

12 large figs
1 container mascarpone sauce
good honey
5-6 mint leaves

Wash and dry figs. Cut a cross into the top of each fig and spread slightly apart. Using a spoon or pastry bag, put some of the mascarpone cheese into the figs. When finished with all the figs, drizzle with honey. Stack the mint leaves and roll them to make a chiffonade. Slice the leaves thin and place on top of the figs.

Linda Weiss