Dinner for Tonight

Bring your best black tie to dinner tonight with a great entrée of Chicken Kiev and a split between breakfast and dinner tonight we have a split. Enjoy the egg dishes with the rest of the meal so fun kabobs on a stick to keep us happy and healthy with fruit. Antioxidants with chocolate lava cakes to signature this meal with a banner close. You Made it one step closer to a full week. I made it past the goal posts. I landed my fourth touchdown and we won tonight with another great meal in, Minnesota with home to the Sophisticates'.

Best Chicken Kiev

Ingredients

• 1/4 cup butter, softened

• 1 tablespoon minced chives

• 1 garlic clove, minced

• 6 boneless skinless chicken breast halves (8 ounces each)

• 3/4 cup crushed cornflakes

• 2 tablespoons minced fresh parsley

• 1/2 teaspoon paprika

• 1/3 cup buttermilk

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Directions

• In a small bowl, combine the butter, chives and garlic. Shape into a 3-in. x 2-in. rectangle. Cover and freeze until firm, about 30 minutes.

• Flatten each chicken breast to 1/4-in. thickness. Cut the butter mixture into six 1-in. pieces; place one piece in center of each chicken breast. Roll up chicken from a long side; tuck ends under. Secure with toothpicks.

• In a shallow bowl, combine the cornflakes, parsley and paprika. Place buttermilk in another shallow bowl. Dip the chicken into buttermilk, then coat evenly with cornflake mixture.

• Place chicken in a greased 13-in. x 9-in. baking dish, seam side down. Bake, uncovered, at 425° for 35-40 minutes or until no longer pink. Discard toothpicks.

Nutrition Facts

1 each: 357 calories, 13g fat (6g saturated fat), 146mg cholesterol, 281mg sodium, 10g carbohydrate (2g sugars, 0 fiber), 47g protein.

Apple Stuffing

Ingredients

• 1 medium tart apple, chopped

• 1/2 cup chopped onion

• 1/4 cup chopped celery

• 1 tablespoon butter

• 1 package (6 ounces) stuffing mix

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Directions

• In a large skillet, saute the apple, onion and celery in butter until tender. Prepare stuffing mix according to package directions. Stir in apple mixture.

Nutrition Facts

3/4 cup: 256 calories, 13g fat (7g saturated fat), 30mg cholesterol, 706mg sodium, 30g carbohydrate (7g sugars, 2g fiber), 5g protein.

Baked Cheddar Eggs & Potatoes

Ingredients

• 3 tablespoons butter

• 1-1/2 pounds red potatoes, chopped

• 1/4 cup minced fresh parsley

• 2 garlic cloves, minced

• 3/4 teaspoon kosher salt

• 1/8 teaspoon pepper

• 8 large eggs

• 1/2 cup shredded extra-sharp cheddar cheese

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Directions

• Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, heat butter over medium-high heat. Add potatoes; cook and stir until golden brown and tender. Stir in parsley, garlic, salt and pepper. With the back of a spoon, make 4 wells in the potato mixture; break 2 eggs into each well.

• Bake until egg whites are completely set and yolks begin to thicken but are not hard, 9-11 minutes. Sprinkle with cheese; bake until cheese is melted, about 1 minute.

Nutrition Facts

1 serving: 395 calories, 23g fat (12g saturated fat), 461mg cholesterol, 651mg sodium, 29g carbohydrate (3g sugars, 3g fiber), 19g protein.

Campfire Cheese Hash Brown Packets

• 4 servings

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Grilled Potato Skins

Hot Dogs with the Works

Ingredients

• 1 package (28 ounces) frozen O'Brien potatoes, thawed

• 1-1/4 cups shredded cheddar cheese, divided

• 8 bacon strips, cooked and chopped

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• hard-boiled large eggs and pico de gallo, optional

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Directions

• Prepare campfire or grill for medium-high heat. Toss potatoes with 3/4 cup cheese, bacon, salt and pepper.

• Divide mixture among four 18x12-in. pieces of heavy-duty nonstick foil, placing food on dull side of foil. Fold foil around potato mixture, sealing tightly.

• Place packets over campfire or grill; cook 6-9 minutes on each side or until potatoes are tender. Open packets carefully to allow steam to escape; sprinkle with remaining cheese. If desired, serve with eggs and pico de gallo.

Nutrition Facts

1 serving: 329 calories, 15g fat (9g saturated fat), 37mg cholesterol, 708mg sodium, 31g carbohydrate (3g sugars, 5g fiber), 14g protein.

Zucchini Egg Skillet

Ingredients

• 2 tablespoons olive oil

• 2 medium red potatoes (about 1/2 lb.), cut into 1/4-inch cubes

• 1 medium onion, chopped

• 2 small zucchini, shredded (about 3 cups)

• 4 frozen fully cooked breakfast sausage links, thawed and cut into 1/2-inch slices

• 1/2 cup chopped roasted sweet red peppers

• 6 cherry tomatoes, quartered

• 1/4 teaspoon salt

• 1/8 teaspoon pepper

• 1/2 cup shredded cheddar cheese

• 4 large eggs

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Directions

• In a large skillet, heat oil over medium-high heat. Add potatoes and onion; cook and stir 4-6 minutes or until potatoes are crisp-tender. Stir in zucchini and sausage; cook 4-6 minutes longer or until the vegetables are tender.

• Gently stir in red peppers, tomatoes, salt and pepper; sprinkle with cheese. With back of spoon, make four wells in potato mixture; break an egg into each well. Reduce heat to medium. Cook, covered, 4-6 minutes or until egg whites are completely set and yolks begin to thicken but are not hard.

Nutrition Facts

1 serving: 316 calories, 22g fat (7g saturated fat), 209mg cholesterol, 552mg sodium, 16g carbohydrate (5g sugars, 2g fiber), 14g protein.

Sugar Snap Pea Stir-Fry

• 6 servings

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Spinach and Garbanzo Skillet

Sesame Snap Peas

Ingredients

• 1 pound fresh sugar snap peas

• 2 teaspoons canola oil

• 1 garlic clove, minced

• 2 teaspoons minced fresh gingerroot

• 1-1/2 teaspoons balsamic vinegar

• 1-1/2 teaspoons reduced-sodium soy sauce

• 1 teaspoon sesame oil

• Dash cayenne pepper

• 1 tablespoon minced fresh basil or 1 teaspoon dried basil

• 2 teaspoons sesame seeds, toasted

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Directions

• In a large nonstick skillet or wok, saute the peas in canola oil until crisp-tender. Add the garlic, ginger, vinegar, soy sauce, sesame oil and cayenne; saute 1 minute longer. Add basil; toss to combine. Sprinkle with sesame seeds.

Nutrition Facts

1/2 cup: 60 calories, 3g fat (0 saturated fat), 0 cholesterol, 59mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

Pepper Jack Hash Brown Casserole

Ingredients

• 1 package (30 ounces) frozen shredded hash brown potatoes, thawed

• 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted

• 2 cups shredded pepper jack cheese

• 1-1/2 cups heavy whipping cream

• 1/2 cup butter, melted

• 1/2 cup sour cream

• 1/4 cup shredded Parmesan cheese

• 1/2 teaspoon salt

• 1/2 teaspoon onion powder

• 1/4 teaspoon garlic powder

• 1/4 teaspoon pepper

• TOPPING:

• 1 cup crushed potato chips

• 5 bacon strips, cooked and crumbled

• 3/4 cup shredded Parmesan cheese

• 1 teaspoon paprika

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Directions

• Preheat oven to 350°. In a large bowl, combine the first 11 ingredients. Transfer to a greased 13x9-in. baking dish. For topping, combine the potato chips, bacon and Parmesan; sprinkle over casserole. Top with paprika.

• Bake, uncovered, until edges are bubbly and topping is golden brown, 25-30 minutes.

Test Kitchen tipIf you're making this dish for kiddos, or an adult who doesn't like spicy food, use Monterey Jack cheese instead of pepper jack.

Nutrition Facts

2/3 cup: 416 calories, 33g fat (19g saturated fat), 87mg cholesterol, 682mg sodium, 20g carbohydrate (2g sugars, 2g fiber), 12g protein.

Antipasto Kabobs

• 40 appetizers

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Marinated Cheese

Tortellini with Roasted Red Pepper Dip

Ingredients

• 1 package (9 ounces) refrigerated cheese tortellini

• 40 pimiento-stuffed olives

• 40 large pitted ripe olives

• 3/4 cup Italian salad dressing

• 40 thin slices pepperoni

• 20 thin slices hard salami, halved

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Directions

• Cook tortellini according to package directions; drain and rinse in cold water. In a large bowl, combine the tortellini, olives and salad dressing. Toss to coat; cover and refrigerate for 4 hours or overnight.

• Drain mixture, discarding marinade. For each appetizer, thread a stuffed olive, a folded pepperoni slice, a tortellini, a folded salami piece and a ripe olive on a toothpick or short skewer.

Nutrition Facts

1 kabob: 66 calories, 5g fat (1g saturated fat), 9mg cholesterol, 315mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 2g protein.

Grilled Fruit Skewers with Chocolate Syrup

Ingredients

• 2 cups cubed angel food cake

• 1 cup fresh strawberries

• 1 cup cubed fresh pineapple

• 1 cup cubed cantaloupe

• 1 large banana, cut into 1-inch slices

• 2 medium plums, pitted and quartered

• Butter-flavored cooking spray

• 1/2 cup packed brown sugar

• 8 teaspoons chocolate syrup

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Directions

• On eight metal or soaked wooden skewers, alternately thread cake cubes and fruits. Spritz each skewer with butter-flavored spray and roll in brown sugar.

• Place skewers on a piece of heavy-duty foil. Place foil on grill rack. Grill, covered, over medium heat for 4-5 minutes on each side or until fruits are tender, turning once. Drizzle each skewer with 1 teaspoon chocolate syrup.

Nutrition Facts

1 each: 131 calories, 1g fat (0 saturated fat), 0 cholesterol, 93mg sodium, 30g carbohydrate (25g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fruit.

Fruit 'n' Cheese Kabobs

Ingredients

• 1 block (1 pound) Colby-Monterey Jack cheese

• 1 block (1 pound) cheddar cheese

• 1 block (1 pound) baby Swiss cheese

• 1 fresh pineapple, peeled and cut into 2-inch chunks

• 1 to 2 pounds seedless green or red grapes

• 3 pints strawberries

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Directions

• Cut cheese into chunks or slices. If desired, cut into shapes with small cutters. Alternately thread cheese and fruit onto wooden skewers. Serve immediately.

Nutrition Facts

1 each: 170 calories, 12g fat (7g saturated fat), 37mg cholesterol, 188mg sodium, 6g carbohydrate (5g sugars, 1g fiber), 10g protein.

Peppermint Lava Cakes

• 4 servings

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Contest-Winning Raspberry Chocolate Torte

Best Chocolate Cake

Ingredients

• 2/3 cup semisweet chocolate chips

• 1/2 cup butter, cubed

• 1 cup confectioners' sugar

• 2 large eggs

• 2 large egg yolks

• 1 teaspoon peppermint extract

• 6 tablespoons all-purpose flour

• 2 tablespoons crushed peppermint candies

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Directions

• Preheat oven to 425°. In a microwave-safe bowl, melt chocolate chips and butter for 30 seconds; stir until smooth. Whisk in confectioners' sugar, eggs, egg yolks and extract until blended. Fold in flour.

• Transfer to four generously greased 4-oz. ramekins. Bake on a baking sheet until a thermometer reads 160° and edges of cakes are set, 14-16 minutes.

• Remove from oven; let stand 5 minutes. Run a knife around sides of ramekins; invert onto dessert plates. Sprinkle with crushed candies. Serve immediately.

Editor’s Note: You may substitute 3/4 teaspoon orange extract and 1-1/2 teaspoons orange peel mixed with 1 tablespoon coarse sugar for the peppermint extract and peppermint candies.