Recipes

Caprese Hasselback Chicken 

1. Heat oven to 400F.
2. Use paring knife to cut 6 crosswise slits into top of each chicken breast, being careful not to cut all the way through to bottom of chicken. Place, cut sides up, in 10x7-inch baking dish sprayed with cooking spray.
3. Stack mozzarella slices; cut in half, then cut each half into 6 pieces. Cut tomato into 12 thin slices, then cut each slice in half. Fill each slit in chicken breast with 2 cheese pieces and 1 tomato piece.
4. Brush pesto onto chicken. Bake 18 to 20 minutes or until chicken is done (165F).

Parmesan and Spinach Orzo

1. In a large pot of boiling salted water, cook pasta according to package directions; drain well.
2. Heat olive oil in a saucepan over medium heat. Add garlic and onion, and cook, stirring frequently, until onions become translucent, about 2 to 3 minutes.
3. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 3 to 4 minutes.
4. Add spinach and cook until wilted, about 2 to 3 minutes. Stir in Parmesan until melted, about 1 minute. Add orzo and gently toss to combine, season with salt and pepper.

Mini Cannolis 

1. Blend everything (except chocolate chips) with an electric mixer.
2. Add mini chocolate chips and stir with a spoon.
3. Put filling in a plastic bag and snip the corner. Pipe filling into the mini cannoli shells.
4. Add additional mini chocolate chips to the ends of the cannoli. Use extra chocolate chips to garnish.

Serving Instructions: Place chicken on top of a healthy spoonful of orzo. Serve cannoli on the side.