HOW TO OPERATE YOUR MICROWAVE
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HOW TO OPERATE YOUR MICROWAVE
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RECIPES
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Fish with Olive and Tomato Sauce
INGREDIENTS:
1. Sprinkle fish with salt and pepper.
2. Heat 1 Tbsp. olive oil in a skillet over medium-high heat.
3. Add the fish and cook (in 2 batches if necessary), turning once halfway through,
until golden brown and opaque in the center, 4-6 minutes total.
4. Transfer the fish to a serving platter; tent with foil to keep warm.
5. Reduce to low heat and add the remaining 1 Tbsp. oil, tomatoes, wine and garlic
to the pan.
6. Return to medium heat, cover and cook, stirring occasionally (until most of the
tomatoes are broken down), 4-5 minutes.
7. Stir in olive tapenade and cook for 1 minute more.
8. Serve with fish topped with sauce.
Serves 4.
1 1/4 lbs. tilapia (or other white fish)
1/4 tsp. pepper
1 pint cherry tomatoes, halved if large
2 cloves garlic, finely chopped
1/4 tsp. salt
2 Tbsp. extra-virgin olive oil, divided
1/4 cup dry white wine
3 Tbsp. olive tapenade
RECIPES
Family-Style Meatballs
INGREDIENTS:
1. Pour the marinara sauce into skillet, heated to medium-high.
2. Combine remaining ingredients in a large bowl.
3. Shape into small-sized balls.
4. Place the meatballs into simmering pasta sauce, do NOT stir for at least 20
minutes or you will risk breaking the meatballs.
5. Continue cooking in the simmering sauce for another 20 minutes.
6. Check that meatballs are cooked through before serving.
7. Serve over cooked egg noodles or spaghetti.
Serves 6.
18-24 oz. jar of favorite marinara sauce
1 1/2 lbs. ground beef (or mix 1 lb.
beef and 1/2 lb. ground pork)
1 large egg, slightly beaten
1/3 cup breadcrumbs
1/3 cup milk
1/2 cup grated parmesan cheese
1 tsp. dried garlic
1 tsp. fresh ground black pepper
1/2 tsp. dried oregano
1/4 cup chopped fresh parsley
1-2 tsp. salt
RECIPES
Chicken Parmesan
INGREDIENTS:
1. Pound out breasts until they are 1/4" thick. (Place between plastic wrap and
use rolling pin or meat mallet.)
2. Combine flour, salt and pepper on a plate.
3. Beat eggs in bowl with water.
4. Combine parmesan and bread crumbs on a plate.
5. Coat breasts with flour mixture, dip into beaten egg mixture and then into par-
mesan and bread crumb mixture.
6. Place breasts on foil lined baking sheets and refrigerate at least 1 hour (helps
coating stick to chicken before frying).
7. Heat 1 tsp. olive oil and 1 tsp. butter in skillet on medium/low heat and fry 2–3
breasts at a time for 2–4 minutes on each side until cooked through. Place in
200°F oven to stay warm.
8. Add more oil/butter to skillet and cook remaining breasts.
9. Serve with light salad.
Serves 6.
6 boneless, skinless chicken breasts
1 tsp. salt
2 large eggs
1/2 cup grated parmesan cheese
2 tsp. olive oil, divided
1 cup all-purpose flour
1/2 tsp. black pepper
1 Tbsp. water
1 1/4 cups bread crumbs
1 Tbsp. unsalted butter
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