Inside-Out Cheeseburgers

Prep Time: 15 Minutes
Servings: 4

Ingredients

• 1/4 cup shredded Cheddar cheese
• 1/4 cup shredded Gruyere cheese
• 1 pound 90%-lean ground beef
• 1 tablespoon Worcestershire sauce
• 1 1/2 teaspoons paprika
• 1/4 teaspoon freshly ground pepper

Process

• Preheat grill to medium-high or preheat the broiler.
• Combine Cheddar and Gruyere in a small bowl.
• Gently mix beef, Worcestershire, paprika and pepper in a large bowl, preferably with your hands, without overworking.
• Shape into 8 thin, 4-inch-wide patties.
• Mound 2 tablespoons of the cheese mixture on each of 4 patties, leaving a 1/2-inch border.
• Cover each with one of the remaining patties.
• Crimp and seal the edges closed.
• To grill: Lightly oil the grill rack.
• Grill the stuffed patties over medium-high heat, about 4 minutes per side for medium-well. (Be sure not to press the burgers as they cook or they'll split open and the cheese will ooze out.)
• To broil: Cover a broiler pan with foil and coat with cooking spray. Broil the stuffed patties in the upper third of the oven, about 4 minutes per side for medium-well.
• In either case, let the burgers stand for 5 minutes before serving.

Variations

Use ground turkey or ground chicken in place of the beef.

Nutrition

Calories: 304 kcal
Carbohydrates: 1 g
Dietary Fiber: 0 g
Fat: 19 g
Protein: 30 g
Sugars: 0 g

Fresh Herbed Chicken

Prep Time: 20 minutes
Servings: 4

Ingredients

• 4 boneless chicken breasts with skin on
• 2 medium cloves garlic pressed
• 1 TBS fresh squeezed lemon juice
• 2 tsp chopped fresh sage
• 2 tsp chopped fresh thyme
• 1 tsp chopped fresh rosemary
• 1/4 cup chicken broth
• salt and cracked black pepper

Process

• # Preheat broiler on high. Place ovenproof metal pan under broiler to get hot. Do not use glass or pyrex for this.
• # Season chicken with a little salt and pepper. When pan is very hot, about 5 minutes, put chicken in pan and return to broiler. Turn heat to low. Don't put too close to flame. It is best to put in middle of the oven, about 7 inches from the heat source. (Quick Broil) for about 15 minutes, or until done, depending on thickness of chicken.
• # While chicken is cooking chop herbs.
• # In a separate small skillet add chopped herbs, lemon juice, broth, pressed garlic, salt and pepper. Heat on medium heat for just ½ minute.
• # When chicken is done remove skin, slice, and place on platter. Drizzle herb sauce over chicken.

Variations

Chicken breasts can easily dry out. Leaving the skin on until done and making sure you do not over cook it helps a great deal. The breasts should read 160 degrees on an instant reading thermometer and the juices run clear. By leaving the skin on while broiling it keeps the breast moist and flavorful. It is important to broil the chicken breasts no closer than the 7 inches from heat source as recommended, and have the heat turned to low. This will give the breasts a chance to cook throughout without burning on top and drying out. Placing it in a very hot pan, seals the bottom and retains more moisture. This recipe is created for a quick and easy meal. If you have the time, try marinating the chicken breasts for 24 hours in the herb mixture. Increase the lemon juice by 1 TBS. It will be more tender, and the sauce will permeate the breast. By slicing the breast when done there is more surface for the sauce to permeate the meat if done the quick and easy way without marinating. 

Nutrition

http://www.whfoods.com/genpage.php?tname=recipe&dbid=103

Lemon Chicken

Ingredients

• 6-8 boneless chicken breasts
• 1 cup lemon juice (ReaLemon)
• 1/2 stick butter (no substitute)
• 1/2 teaspoon garlic salt
• 1 tablespoon Worcestershire sauce

Process

• Put all in crockpot and cook on LOW for 8-10 hours, or cook on HIGH for 5-6 hours.

Variations

This is good served with mashed potatoes or rice. The lemon sauce is great over the potatoes or rice.

Libby’s Chicken Tetrazzini

Prep Time: 0:00
Servings: 10

Ingredients

• 8 ounces spaghetti
• 1 1/4 cups onion -- chopped
• 1 cup green pepper -- chopped
• 3 tablespoons butter
• 5 1/2 cups diced cooked chicken
• 2 teaspoons garlic salt
• 4 cups Colby or mild cheddar cheese -- shredded
• 2 cans cream of mushroom soup
• 10 ounces milk
• pepper -- to taste

Process

• Cook the spaghetti according to package directions. Saute the onion and green pepper in the butter. Mix together all ingredients thoroughly in a large bowl. Place in freezer containers, label and freeze.
• When thawed, bake, uncovered at 350 for 30-40 minutes or until hot and
• bubbly.
• Libby's Notes: I like to add a little additional shredded cheese in the last
• few minutes of baking.
• More Libby's Notes: Katy, I'm glad that you've enjoyed the recipe. I might add that if one has some homemade chicken broth in the freezer, it's really tasty to cook the spaghetti in that.
• I got 6, 1 pint containers from this recipe.
• Source: FriendlyFreezer from YahooGroups