Why limit yourself to just one day a year to celebrate Valentine’s Day? Show the ones you care about how much they mean to you every day by trying your hand with these delicious recipes. Whatever your plans, in this newsletter you’ll find some family favorites, a couple of recipe contest winners and some heart healthy dishes.

Chicken Acapulco

• 1 Whole Chicken
• 1 Tablespoon Salt
• ½ Teaspoon Garlic Powder
• 10 (7”) Flour Tortillas
• 1 cup Sharp Cheddar Cheese, Shredded

• 1 Medium Onion
• 1 Tablespoon Butter, Melted
• 1-10 ¾ oz. Chicken Soup
• 1-8 oz. Carton of Sour Cream
• 1 Small Jar or Can of Sliced mushrooms, Drained
• 1-4 oz. Can Chopped Green Chiles, Drained
• ½ Teaspoon Oregano
• ¼ Teaspoon Salt
• Dash of Pepper

• 1 Can Un-diluted Cream of Chicken Soup
• 1-8 oz. Carton of Sour Cream

Boil one whole chicken in water seasoned with 1 tablespoon salt and ½ tsp. garlic powder until meat starts to pull away from the bone, approximately 1 ½ hours. When done, de-bone and dice the meat and set aside for later use. In a large saucepan sauté the onion in butter for several minutes. Stir in the next eight ingredients for the chicken mixture, mixing well. Add the diced meat.

Meanwhile, in a small sauce pan over low heat, stir together the cream of chicken soup and sour cream until melted through.

Spoon about ½ cup of chicken mixture into each tortilla, rolling up and placing them seam side down in a lightly greased 13 x 9 inch pan. Pour cream sauce over the tortillas and sprinkle with shredded cheese. Bake in a 350° oven until heated through and sauce is bubbling.

Chicken Salad Shanghai

If I’m going to cook a whole chicken, I like to go ahead and prepare an extra chicken and whip up this light and quick recipe. It’s an easy way to stretch my grocery budget and perfect for a dinner salad.

• 8 Grilled Pilgrim’s Pride Chicken Tenders, Cut Bite Size
• 2 Tablespoons Diced Red Pepper
• 1 Tablespoon Cut Chives
• ½ Cup Sliced Celery
• ½ Cup Mandarin Oranges
• ¼ Cup Chopped Cashew Nuts
• 1 Teaspoon Toasted Sesame Seeds
• ¼ Cup Fresh Coconut, Shredded and Toasted
• Asian Dressing

Combine all ingredients and toss with dressing.

Chicken and Pasta Primavera

• 2 Tablespoons Olive Oil
• 1 Cup Onions, Julienne
• 1 Cup Zucchini, Sliced
• 1 Cup Yellow Squash, Sliced
• 1 Cup Tomato, Diced
• ½ lb. Angel Hair Pasta, Cooked
• 1 Quart Marinara Sauce
• ¼ Cup Half and Half
• ½ Cup Grated Parmesan Cheese
• 10 Pilgrim’s Pride Chicken Tenders
• Fresh Basil

Sauté vegetables in olive oil for several minutes. Add cooked angel hair pasta. In a separate bowl combine marinara sauce, Half and Half and cheese until well blended. Toss with pasta and add cooked chicken tenders. Garnish with fresh basil and serve.

Patty’s Chicken Gumbo

• 1 Large Whole Chicken
• 5 Bay Leaves
• 4 Large Sprigs of Parsley
• 2-3 Large Cloves of Garlic
• 7 Tablespoons Chicken Bouillon Granules
• 4 to 5 Stalks of Celery, Chopped
• 1 Large Onion, Chopped
• 2 Cups Chopped Green Onions
• ½ Large Green Pepper, Chopped
• 2 Large (28 oz. size) Peeled Tomatoes
• 1 Large Package of Frozen Okra
• ½ Cup Uncooked Rice
• 1 Stick of Butter
• ¾ Cup of Flour
• 2 Tablespoons Chopped Parsley
• 1 Tablespoon Pepper
• 2 Teaspoons Celery Seeds
• 1 Teaspoon Gumbo Filé

Simmer a large chicken in 2 quarts of water with bay leaves, 4 large sprigs parsley, garlic cloves and chicken bouillon. Keep over low heat about 1½ hours. When chicken is pulling away from the bones, remove chicken. Strain broth and set aside. Remove chicken from bones, cool and chop into bite-size pieces.

Meanwhile, in another large stockpot heat about ¼ cup of oil and sauté with celery stalks, white onion, green onions and green pepper. When vegetables are clear, add peeled tomatoes and reserved chicken broth. Simmer for about 20 minutes. Add okra and uncooked rice and simmer for 30 to 40 minutes, or until rice is ready.

While rice is cooking, make roux by combining 1 stick of butter and ¾ cup of flour in a skillet and browning until the color is dark brown. Make sure to stir often to keep the roux from burning. Once cooked, add the roux to the stockpot and simmer gently for 2 to 3 minutes. Add 2 tablespoons chopped parsley, pepper, celery seeds, gumbo file and chopped chicken. Heat again to serving temperature over low heat (do not boil again).

Smoke and Fire Egg Appetizer

• 1/4 Cup Liquid Hickory Smoke
• 12 Hard Cooked Eggsplus Eggs, Shelled
• Chipotle Aioli
• 1 Cup Mayonnaise
• 1 Tablespoon Chopped Chipotle Pepper in Adobo Sauce
• 1 Tablespoon Minced Green Onion
• 1 Tablespoon Snipped Cilantro
• 1 Clove Garlic, Crushed
• 1 Teaspoon Lime Juice
• Garnish- Cilantro Sprigs

Place the liquid smoke in a baking dish with a rack. On the rack place the eggs in a single layer. Cover the dish and bake at 350° 20 minutes. Remove the pan from the oven and let stand covered 10 minutes more. Combine the ingredients for the aioli until well combined. Place in a bowl and set on a platter. Slice the eggs in half lengthwise and arrange on the platter. Garnish. Cover and chill till serving time.

6-8 servings

Blue Cheese Chicken Roulades with Braised Red Cabbage

• 3 Ounces Maytag Blue Cheese
• 1/2 Cup Plain Dry Bread Crumbs
• 1 Teaspoon Ground Black Pepper
• 2 Pounds Skinless, Boneless Pilgrim’s Pride Chicken Breasts
• Extra-Virgin Olive Oil
• Salt

Cabbage:

• 2 Tablespoons Extra-Virgin Olive Oil
• 1 Small Red Onion, Peeled and Cut into Thick Slices
• 1 Small Head Red Cabbage, Cored and Cut into Thick Slices
• ½ Cup Dry Red Wine
• 2 Tablespoons Balsamic Vinegar
• 1 Tablespoon Sugar
• 1 Teaspoon Salt
• 1/2 Cup Walnut Halves

Preheat oven to 400°F. In a small bowl mash and mix the cheese, 2 tablespoons bread crumbs and pepper with a fork.

Place the chicken between 2 pieces of wax paper and beat with a meat mallet, flattening the chicken to 1/4-inch. Remove the top sheet of wax paper. Top the chicken with the cheese mixture, leaving outer edges bare. Roll up the chicken; secure with a toothpick. Coat all sides of the chicken lightly with olive oil. Season the chicken with salt to taste and sprinkle the remaining bread crumbs on the paper. Roll the chicken to coat all sides; shake off excess. Set on a large baking sheet. Bake on the center rack of the oven, uncovered for 15-18 minutes or until golden and juices run clear.

While the chicken is baking, heat the oil in a Dutch oven over medium heat. Add the onion; stir. Cover and cook for 5 minutes or until soft. Add the cabbage, wine, vinegar, sugar and salt; bring to a boil. Reduce the heat to a simmer and add the walnuts. Cook stirring occasionally, until the cabbage is crisp-cooked and glazed, approximately 8-10 minutes.

Slice chicken vertically, at an angle. Place the cabbage on the center of the plate; top with chicken.

Mexican Turkey Meatballs with Creamy Salsa

• 1 lb. Pilgrim’s Pride Ground Turkey
• 1 Egg, Beaten
• 2 Cloves Garlic, Minced
• 1/4 Cup Onion, Finely Chopped
• 1/4 Cup Dry Bread Crumbs
• 1 Teaspoon Chili Powder
• 1/2 Teaspoon Cumin
• 4 Ounces Tortilla Chips, Finely Crushed
• Vegetable Cooking Spray
• 3/4 Cup Non-Fat Sour Cream
• 1/2 Cup Salsa

In medium bowl, combine turkey, egg, garlic, onion, bread crumbs, chili powder and cumin. Shape into approximately thirty-six 3/4 inch balls.

Place crushed chips on plate. Roll each meatball in chips, coating thoroughly.
Lightly coat baking pan (10 x 15-inch) with vegetable cooking spray and arrange meatballs. Bake at 350°F for 20 minutes or until meat is no longer pink in the center.

In small bowl combine sour cream and salsa. Use as dip for meatballs.

Healthful Chicken Casserole

1 Cup Low Fat Mozzarella Cheese

Cook spinach according to package directions, eliminating salt; drain. Mix onions with spinach. Arrange spinach in bottom of 1-1/2 quart baking dish; sprinkle with 1/4 teaspoon of the garlic powder. Arrange mushrooms on spinach and drizzle with melted margarine. Place chicken on mushrooms and sprinkle with remaining 1/4 teaspoon of the garlic powder. Top with mozzarella cheese. Place in 350° F oven and bake for 30 minutes.

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