Many mornings I will have a toasted bagel spread with cream cheese and a glass of juice for breakfast.
When fresh strawberries are available, I like to make a tasty homemade spread using fresh strawberries and cream cheese. What a delicious change from store-bought cream cheese spreads.
8 ounces cream cheese, softened
2 tablespoons powdered sugar
3 fresh strawberries, mashed
In a mixing bowl, beat cream cheese and powdered sugar until smooth. Add strawberries; mix well. Serve on bagels, English muffins or toast.
Stuffed Tomato and Chicken Caesar
Serving size: 4
4 medium fresh tomatoes
1/2 cup bottled creamy Caesar salad dressing
2 teaspoons balsamic vinegar
4 cups Romaine lettuce leaves, torn into bite-size pieces
1/2 cup Caesar flavored croutons
2 cups cooked chicken, cut into 1/2 inch strips
1 cup celery, sliced
1/2 cup parmesan cheese, grated
1/2 cup green onion, sliced
Use tomatoes held at room temperature until fully ripe. Core tomatoes. Place core side down and cut each tomato into eight wedges, nearly all the way through, but leaving bottom intact; set aside. In medium bowl, combine Caesar dressing with balsamic vinegar; set aside. On each of four serving plates, place lettuce, then tomato on lettuce, opening slightly like a flower. Coarsely crumble 1/4 cup croutons; sprinkle over tomatoes, dividing evenly. Drizzle tomatoes with half of reserved dressing. Add chicken, celery and green onions; toss to coat. Season with salt and pepper, if desired. Spoon mixture into tomatoes, dividing evenly. Sprinkle with Parmesan cheese and remaining croutons.
Easy Pork Chops
Serving size: 6
1/2 cup dry bread crumbs
1/4 cup Parmesan cheese, grated
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon paprika
6 boneless pork loin chops
2 tablespoons vegetable oil
1/2 cup tomato sauce
6 slices mozzarella cheese
In a small bowl, combine the bread crumbs, Parmesan cheese, salt, pepper and paprika. In another bowl, beat egg. Dip each pork chop in egg, then coat with crumb mixture. In a skillet, cook pork chops in oil over medium heat for 6 minutes on each side or until juices run clear. Top each chop with tomato sauce and cheese; cover and simmer for one minute until cheese melts.
GARY'S TIP: To quickly slice whole pitted ripe olives, use an egg slicer. Place olives end to end across the slots on the base of the slicer, then press. The result is neat, uniform slices.
FOOD FOR THOUGHT: The secret to enjoying life is to be thankful for what each day brings.
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