ArcaMax Recipes 03/02/2005

Layered Dip
Stuffed Chicken Breasts
Masterpiece Salad
Emerald Ice Cream Parfaits

We hope you enjoy this easy menu that serves 6 to 8.
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Appetizer
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Layered Dip

2 16-oz cans refried beans
1 8-oz. package cream cheese, softened
1 tsp. ground cumin
1 16-oz. package frozen corn
2 cloves garlic, minced
1/2 cup fresh cilantro
2 fresh tomatoes, chopped
1 small sweet onion, chopped
1 jalapeno pepper, seeded and chopped
Juice of 1 lime
Salt and pepper to taste
8 oz. Monterey Jack cheese, shredded

Combine refried beans, cream cheese and cumin and mix well.
Spread on the bottom of a greased 8 x 8-inch baking dish. Saute
corn and garlic in a saucepan for a few minutes and then remove
from heat and reserve. Combine cilantro, tomatoes, onion,
pepper, limejuice and salt and pepper and mix well. Place
corn and garlic mixture in with tomato mixture and mix well.
Place evenly over bean mixture and sprinkle with cheese.
Bake at 350 degrees for about 15 - 20 minutes.

Serve with tortilla chips.

The Skinny: Use light cream cheese.
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Main Course
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Stuffed Chicken Breasts

6 to 8 boneless chicken breasts
1/4 cup olive oil
Salt and pepper
8 oz. goat cheese
1 Tbsp. marjoram
1 clove garlic, minced
8 oz. thin slices of Smithfield ham or Prosciutto
8 oz. Monterrey Jack Cheese, sliced into 15 to 20 slices.

Slice each chicken breast in half diagonally, nearly all
the way through, and open to form two even halves. It is
easier to cut the chicken if it is partially frozen.
Place the breasts in a shallow baking dish and cover with
olive oil. Add salt and pepper to taste and allow to
marinate for 30 minutes. Meanwhile, combine goat cheese,
marjoram and garlic and mix well to make a paste. It
is easier to do this if the goat cheese is at room
temperature. Pour some of the olive oil from the
baking dish into a frying pan and heat to medium/high.

Preheat the oven to 375 degrees. Working in the baking
dish, take each breast and spread one half with the goat
cheese. Top with a slice of ham and cover with slices of
Monterrey Jack cheese. Fold the other half over and repeat
with the other breasts. Gently transfer the breasts, two or
three at a time, into the hot frying pan. Fry the breasts on
one side until lightly browned and then carefully flip with a
spatula to brown the other side.

Once the breasts are browned,
return them to the baking dish. You can top the breasts with
any extra slices of ham or the Monterrey Jack cheese. Once
all the breasts have been browned and returned to the baking
dish, place the dish in the preheated oven and cook for 15 to
20 minutes until the chicken is cooked through.

The Skinny: Use low fat cheeses.

Masterpiece Salad

6 - 8 oz. mixed greens and baby spinach, washed
1/3 cup baby carrots, sliced thin
1 celery stalk, sliced thin
1/2 cup grape tomatoes
1 cup Calamata olives
1 cucumber, peeled and sliced thin
1 6-oz. can hearts of palm, sliced thin
1 6-oz. pickled baby corn
4 oz. crumbled real bacon pieces
8 oz. goat cheese
1 box croutons
1 8-oz. jar pickled beets
1 8-oz jar pickled artichoke hearts

Arrange greens in large salad bowl. Arrange remaining
ingredients as artfully as possible to create your own
masterpiece. For example the carrots, celery, tomatoes
and olives can be arranged on top of greens. Add cucumber
slices vertically around the edge of the bowl. Make a
pattern with the hearts of palm and baby corn and then
top the whole thing off with bacon and cheese. Once
you serve the salad on bowls or plates, serve the
croutons, and pickled beets and artichoke hearts as
accompaniments to the salad and let each person
decide how much to add to their own personal masterpiece.
Serve with a variety of dressings and hot crusty bread.

The Skinny: Serve with low fat dressings. There are other
ingredients that you can add to zip up the salad such as
thin sliced red onion, green peppers, kidney beans, green
peas and sliced water chestnuts.
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Dessert
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Emerald Ice Cream Parfaits

1/2 gallon vanilla ice cream
3/4 cup cream de menthe
1 8-oz. carton whipped topping
1/2 cup pecans chopped

Place 1 scoop of ice cream in a parfait glass or another clear
glass. Drizzle 1 Tbsp. cream de menthe over ice cream and repeat
with another scoop and drizzle. Top with whipped topping and
chopped pecans.

The Skinny: Use frozen yogurt and fat free whipped topping.
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Grocery List
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2 16-oz cans refried beans
1 8-oz. package cream cheese
1 tsp. ground cumin
1 16-oz. package frozen corn
3 cloves garlic
1/2 cup fresh cilantro
2 fresh tomatoes
1 small sweet onion
1 jalapeno pepper
Juice of 1 lime
16 oz. Monterey Jack cheese
6 to 8 boneless chicken breasts
1/4 cup olive oil
16 oz. goat cheese
1 Tbsp. marjoram
8 oz. thin slices of Smithfield ham or Prosciutto
6 - 8 oz. mixed greens and baby spinach, washed
1/3 cup baby carrots, sliced thin
1 celery stalk
1/2 cup grape tomatoes
1 cup Calamata olives
1 cucumber
1 6-oz. can hearts of palm
1 6-oz. pickled baby corn
4 oz. crumbled real bacon pieces
1 box croutons
1 8-oz. jar pickled beets
1 8-oz jar pickled artichoke hearts
1/2 gallon vanilla ice cream
3/4 cup cream de menthe
1 8-oz. carton whipped topping
1/2 cup pecans chopped





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