by EatingWell
Ingredients
- 1/2 teaspoon freshly grated lemon zest
- 3 tablespoons lemon juice
- 2 tablespoons finely chopped garlic
- 2 tablespoons finely chopped fresh oregano, or 1 teaspoon dried
- 2 tablespoons finely chopped pickled jalapeno peppers
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt
- 1 pound chicken tenders
- 1 red, yellow or orange bell pepper, seeded and thinly sliced
- 1/2 medium onion, thinly sliced
by Family Circle
This beef roast recipe yields a lot of gravy, so be sure to serve mashed potatoes on the side.
Ingredients
- 2 large onions, cut in 1/4-inch-thick rings
- 1 cup dry red wine
- 1 eye round beef roast (3 pounds)
- 1/4 cup ketchup
- 2 tablespoons bottled teriyaki sauce
- 2 tablespoons Dijon mustard
- 1 tablespoon balsamic vinegar
- 3 tablespoons all-purpose flour
- 2 cups beef broth
by Midwest Living
Sandwich lovers swear by this towering combination of roast beef, ham, Genoa salami, dill pickle, and Swiss cheese. Make it for friends on game night.
Ingredients
- 1/2 cup mayonnaise or salad dressing*
- 1/4 cup dairy sour cream*
- 2 tablespoons Dijon-style mustard
- 1 green onion, finely chopped (2 tablespoons)
- 1 tablespoon prepared horseradish
- 2 teaspoons snipped fresh dill
- 1 loaf Italian or French bread (25 to 27 inches long)
- 6 to 8 slices cooked ham
- 6 to 8 thin slices roast beef
- 6 to 8 thin slices Genoa salami
- 6 dill pickle slices
- 6 tomato slices
- 4 slices Swiss cheese
- 3 pepperoncini salad peppers, coarsely chopped
Ingredients
- 1 14-1/2-oz. can diced tomatoes with green pepper, celery, and onions
- 3 Tbsp. olive oil
- 1 2- to 2-1/4-lb. whole roasted chicken
- 4 cups cubed Italian bread
- 2 medium cucumbers, halved lengthwise and sliced
- 1 cup torn fresh basil or spinach
From: Fine Cooking Magazine
Ingredients
- 4 boneless, skinless chicken breast halves (about 1-1/2 pounds total)
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil, canola oil, or peanut oil
- 1/2 cup red wine
- 1 14-1/2-oz. can diced tomatoes (preferably "petite-cut"), with their juices
- 2 tablespoons loosely packed chopped fresh oregano
- Pinch crushed red chile flakes
- 1/3 cup freshly grated Parmigiano-Reggiano
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