Parmesan Orzo

Ingredients:

1 cup orzo
1 tbsp. butter
1 can chicken broth, garlic and herb broth preferred
1/2-1 tsp garlic powder, depending on taste (not needed if using the garlic and herb broth, only for plain broth)
Salt
Pepper
1/2-1 cup freshly grated parmesan cheese

Directions:
1- In a small saucepan combine the orzo and butter. Melt the butter and stir regularly, lightly toasting the orzo.
2- Pour in the can of broth (add the garlic powder if needed).
3- Heat over low heat, stirring regularly, until all is absorbed. Make sure to keep the heat low or it will absorb too quickly and not be cooked.
4- Stir in the cheese until melted. Season with salt and pepper to taste.
http://stephaniecooks.blogspot.com/2011/05/parmesan-orzo.html

Barbecue Chicken Penne Melt

Barbecue Chicken Penne Melt

This is a recipe I saw on the Nate show.

Barbecue Chicken Penne Melt
Ingredients
1 pound mini penne
2 tablespoons plus 2 teaspoons unsalted butter
1 tablespoon olive oil
2 cups diced onions
4 to 6 cups shredded store-bought rotisserie chicken
1 quart bottled hickory-smoked flavored barbecue sauce
12 slices bacon, cooked until crispy and crumbled
½ cup chopped scallions, white and green parts
1 ½ cups shredded mozzarella cheese
2 cups shredded sharp cheddar cheese
Directions
In a medium saucepan, cook the pasta according to the package directions until al dente. Drain, do not rinse, and set aside.
In a medium skillet, heat the butter and oil over medium-high heat and, when hot, add the onions and cook, stirring until softened and starting to brown, about 5 minutes.
Preheat the oven to 375°F. Grease an 11 by 9-inch baking dish.
In a large bowl, toss the pasta with the chicken, 3 1/2 cups of the barbecue sauce, the bacon, scallions, and cooked onions. In another bowl, stir together the cheeses.
Spread one-third of the pasta mixture in the prepared dish and top with one-third of the cheese. Make two more layers of the pasta and cheese, cover with aluminum foil, and bake for 30 minutes. Remove the foil and continue to bake for another 10 to 15 minutes, until the cheese is browned. Remove from the oven, drizzle with the remaining 1/2 cup barbecue sauce, and serve.

http://picklemomskitchen.blogspot.com/2011/05/barbecue-chicken-penne-melt.html

Tuna Melts!

What you’ll need, makes 2sandwiches

1can of tuna

4slices of Pepper Jack Cheese

Wheat bread

Butter

Mayo or Greek Yogurt

Drain tuna, put in bowl and mix with plain Greek yogurt of Fat Free Mayo, set aside. Butter one side of each slice of bread. Put one slice of cheese on each non-buttered side of bread, put tuna mixture in the middle. Put in the pan to ‘grill’ . Cook until golden brown on each side. Or however dark you like it!

By- Patrick Foster J

Pretty In Pink Brown Rice Salad

Brown rice
kidney beans
small chunks fresh tomato
thinly sliced sundried tomatoes
few sprigs of fresh parsley
some balsamic vinegar
grated purple carrot

from clarissa@gettingleanandcurvy

Fruity Salsa

Ingredients

• 3    Roma tomatoes, halved, seeded, and very coarsely chopped
• 1/2  small  red onion, cut up
• 1/4  small  cantaloupe, seeded, peeled, and cut up
• 1    Gravenstein or pink lady apple, cored and cut up
• 1/2  medium  green sweet pepper, seeded and cut up
• 1  or 2  fresh jalapeno chile peppers, seeded and cut up*
• 1  Tbsp.  sugar
• 1  Tbsp.  lime juice
• 1/4  tsp.  salt
• 1/4  tsp.  ground cumin
•   Tortilla chips or orange or red sweet pepper wedges

Directions 1. In a food processor bowl combine tomatoes, onion, cantaloupe, apple, green sweet pepper, jalapeno pepper, sugar, lime juice, salt, and cumin. Cover and pulse with several off/on turns until chopped. (Or coarsely chop with a knife.) Cover and chill for 1 to 6 hours before serving. Stir well before serving. Serve with chips. Makes 3 cups salsa.
*Chile pepper safety: Because hot chile peppers, such as jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.
http://www.parents.com/

Oatmeal Cookies

Ingredients

• 3/4  cup  butter, softened
• 1  cup  packed brown sugar
• 1/2  cup  granulated sugar
• 1  tsp.  baking powder
• 1/4  tsp.  baking soda
• 1/2  tsp.  ground cinnamon (optional)
• 1/4  tsp.  ground cloves (optional)
• 2    eggs
• 1  tsp.  vanilla
• 1-3/4  cups  all-purpose flour
• 2  cups  rolled oats

Directions 1. Preheat oven to 375 degrees F. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking powder, baking soda, and, if desired, cinnamon and cloves. Beat until combined, scraping side of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in rolled oats.
2. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes or until edges are golden. Let stand on cookie sheets for 1 minute. Transfer to wire racks and let cool. Makes about 48 cookies.
Oatmeal-Raisin Cookies: Prepare as directed, except after stirring in oats, stir in 1 cup raisins or snipped dried tart cherries and, if desired, 1/2 cup chopped nuts.
Oatmeal-Chip Cookies: Prepare as directed, except after stirring in oats, stir in 1 cup semisweet chocolate, butterscotch-flavored, or peanut butter-flavored pieces and 1/2 cup chopped walnuts or pecans.
Oversize Oatmeal Cookies: Prepare as directed, except use a 1/4-cup measure or scoop to drop mounds of dough 2 inches apart onto ungreased cookie sheets. Press into a 3-inch circle. Bake in the 375 degrees F oven for 8 to 10 minutes or until edges are golden. Let stand on cookie sheets for 1 minute. Transfer to wire racks and let cool. Makes about 10 cookies.

http://www.parents.com/

Fruit Smoothie

Ingredients

• 1  container  (8 ounces) vanilla-flavored nonfat yogurt
• 1    banana, sliced
• 1  cup  frozen strawberries or peaches
• 1/4  cup  orange juice

Directions 1. In a blender, whip together all ingredients. Serve in glasses.
http://www.parents.com/

Pear Pinwheels

Ingredients

•   Whole-wheat tortillas
•   Cheddar cheese, grated
•   Pear, peeled and thinly sliced

Directions 1. Place 1 whole-wheat tortilla on a plate, and sprinkle with cheddar cheese. Cover cheese with pear slices. Sprinkle pear with a bit more cheese. Microwave for 30 seconds, or until cheese melts. Roll, and cut into slices.

http://www.parents.com/

Hummus Sammy

Ingredients

• 3  Tbsp.  low-fat mayonnaise
• 2  tsp.  chopped kalamata olives
• 2  tsp.  finely chopped scallions
• 5  Tbsp.  hummus
• 4  slices  pita bread
• 6    cucumber slices
• 2    tomato slices
• 2  Tbsp.  shredded carrots
• 2  pieces  romaine lettuce
•   Pitted olives, cherry tomatoes, cucumber for garnish

Directions 1. Mix together the mayonnaise, olives, scallions, and a pinch of black pepper in a small bowl and set aside.
2. Spread the hummus on two slices of pita bread and the mayonnaise mixture on the other two. Layer the cucumber, tomatoes, carrots, and lettuce on top of the hummus. Top each hummus slice with a mayonnaise one. Cut in half. Skewer together the olives, tomatoes, and cucumber and serve on the side.

  http://www.parents.com/

 

Sweet-Potato Chips

Ingredients

• 2  medium  sweet potatoes
• 2  teaspoons  vegetable oil
• 1  teaspoon  sugar
• 1/2  teaspoon  cinnamon

Directions 1. Heat oven to 400°F. Coat a baking sheet with vegetable cooking spray.
2. Wash potatoes. Cut into thin slices, and place in large bowl. Pour oil onto the palms of your hands. Gently rub oil onto sweet-potato slices, tossing to combine. Sprinkle with sugar and cinnamon, tossing in bowl to coat evenly.
3. Place slices in a single layer on prepared baking sheet. Bake 20 minutes. Turn chips over and bake until slightly crisp, about 5 minutes. Transfer to plate; cool 5 minutes and serve.
http://www.parents.com/

Bacon-and-Egg Pitas

Ingredients

• 4  large  eggs
• 1-1/3  cups  fat-free milk
• 1  tablespoon  all-purpose flour
• 1/4  teaspoon  salt
• 1/8  teaspoon  pepper
• 1  cup  shredded reduced-fat cheddar cheese
• 3/4  cup  chopped broccoli
• 4  slices  packaged ready-to-serve cooked bacon, chopped
• 4    whole-wheat pita breads, cut in half

Directions 1. Heat oven to 350°F. Lightly coat a 2-quart square baking dish with nonstick cooking spray; set aside.
2. In a medium bowl, whisk together eggs, milk, flour, salt, and pepper until smooth. Stir in cheese, broccoli, and bacon. Pour mixture into prepared pan.
3. Bake for 30 to 35 minutes or until the center is just set. Remove and cool slightly, about 10 minutes. Cut into triangles and serve in pita halves, or refrigerate, covered, and reheat the next morning in the microwave.

http://www.parents.com/

Confetti Yogurt Pops

Ingredients

• 2  cups  low-fat vanilla yogurt
• 1  cup  assorted berries (raspberries, blueberries, blackberries, chopped strawberries)
• 5    pretzel rods, halved, or 10 baked snack stick crackers

Directions 1. In a large bowl gently stir together the yogurt and fruit. Spoon into 4-ounce ice-pop molds or 3-ounce paper cups. Cover molds or cups with foil; use a sharp knife to cut a small hole in the foil and insert cut side of pretzel rod or snack stick. Freeze until firm. Remove foil and mold or cup before serving.
2. Store for up to a month. Makes 6 pops.

http://www.parents.com/

Bean and Cheese Quesadillas

Ingredients

• 1  tablespoon  olive oil
• 1    small onion, finely chopped
• 1/2    small green pepper, seeded and chopped
• 1  can (15 ounces)  black beans, drained and lightly mashed
• 1/2  cup  lower sodium salsa (such as Muir Glen)
• 1/2  teaspoon  chili powder
• 1  package (10 count)  fajita-size flour or whole-wheat tortillas
• 8  ounces  reduced-fat pepper Jack cheese, shredded
• 1/2  cup  cilantro leaves
•   Extra salsa for serving (optional)

Directions 1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and green pepper and cook for 4 minutes, stirring occasionally. Stir in beans, salsa and chili powder. Cook for 3 minutes, stirring occasionally.
2. Spray a large nonstick skillet with cooking spray. Place over medium-high heat. Place one tortilla in the skillet and cook for 1 minute. Spread 1/3 cup of the bean mixture and 1/3 cup of the cheese evenly over the tortilla. Sprinkle some of the cilantro over the top. Place another tortilla on top and cook 1 minute. Press gently with a spatula and turn. Cook for 1 minute or until browned.
3. Place quesadilla on a baking sheet and keep warm in 200° oven. Repeat with the remaining ingredients to make four additional quesadillas. Allow skillet to cool slightly if it becomes too hot.
4. To serve, cut each quesadilla into quarters. Serve 3 quarters to each person (there will be 2 leftover wedges for nondieters to enjoy)

Cupid Clusters

Ingredients

• 3  cups  Yogurt-Burst Cheerios or similar whole-grain cereal
• 1/2  cup  chopped dried strawberries
• 1-1/2  cups  white chocolate chips

Directions 1. Place paper liners in 24 mini muffin cups. Toss the whole-grain cereal and chopped dried strawberries in a medium bowl. Melt the white chocolate in a microwave on high for a minute, stirring it frequently. Combine with the cereal and strawberry mixture. Spoon into prepared cups and refrigerate until the clusters are firm, about 5 minutes.

PB & Raspberry

Ingredients

• 1/2  cup  smooth peanut butter
• 1  cup  plain low-fat yogurt
• 1  cup  reduced-fat milk
• 2-4  tablespoons  honey, divided
• 2  teaspoon  vanilla extract
• 1-1/2  cups  raspberries
• 2  cups  raspberry juice or raspberry juice blend
• 1/4  cup  sesame seeds (optional)

Directions 1. Combine peanut butter, yogurt, milk, 2 tablespoons honey, and vanilla in a food processor or blender until smooth.
2. Pour peanut-butter mixture into eight 6- to 7-ounce paper cups or pop molds until they're one-third full. Cover and freeze for 1 hour. Cover and chill remaining peanut-butter mixture until needed.
3. Stir together raspberries and juice, divide among the cups or molds, and insert sticks. Cover and freeze for an hour. Then fill with remaining peanut-butter mixture and freeze for at least 8 hours, or until firm.
4. Let stand at room temperature for about 5 minutes before unmolding. If you want, spoon honey around the rims and sprinkle on sesame seeds.

Yam and Jam Muffins

Makes: 12 muffins

Prep: 20 minutesBake: 18 minutesCool: 25 minutes

 

Ingredients

• 1-3/4  cups  all-purpose flour
• 1/3  cup  packed brown sugar
• 1-1/2  teaspoons  baking powder
• 1/2  teaspoon  baking soda
• 1  teaspoon  apple pie spice or ground cinnamon
• 1/4  teaspoon  salt
• 1/2  of a 17-ounce can  sweet potatoes, drained (about 1 cup)
• 1    beaten egg
• 1/2  cup  milk
• 1/3  cup  fruit jam or preserves (such as plum, strawberry, peach, or apricot)
• 1/4  cup  cooking oil
• 1  recipe  Jam Icing (see recipe below)

Directions

1. Lightly grease twelve 2-1/2-inch muffin cups or line with paper bake cups; set aside.
2. In a large bowl combine flour, brown sugar, baking powder, baking soda, apple pie spice, and salt. Make a well in center of flour mixture; set aside.
3. In another bowl mash the drained sweet potatoes with a fork. Stir in egg, milk, jam, and oil. Add sweet potato mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).
4. Spoon batter into prepared muffin cups, filling each about three-fourths full. Bake in a 400 degree F oven for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Cool slightly. Drizzle muffins with Jam Icing and, if desired, top with additional jam or preserves. Makes 12 muffins.
Jam Icing: In a small bowl stir together 3/4 cup sifted powdered sugar, 1 tablespoon fruit jam or preserves (such as plum, strawberry, peach, or apricot), 1/4 teaspoon vanilla, and enough milk (2 to 3 teaspoons) to make icing of drizzling consistency. Makes about 1/4 cup
http://www.parents.com/

week of 5/16 meal plan

• Bubble up pizza
• BBQ pizza with TJ's crust
• Outback Chicken
• Baked Ziti
• Turkey & Provolone wraps
• Burgers, baked potatoes, & veggies

Slow Cooker Chicken Stroganoff

Ingredients

• 4 skinless, boneless chicken breast halves - cubed
• 1/8 cup margarine
• 1 (.7 ounce) package dry Italian-style salad dressing mix
• 1 (8 ounce) package cream cheese
• 1 (10.75 ounce) can condensed cream of chicken soup
• can of artichokes

Directions

1. Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
2. Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.
3. place over mashed potatoes or egg noodles

http://allrecipes.com/Recipe/Slow-Cooker-Chicken-Stroganoff/Detail.aspx

Pasta Salad

Going Spiral

When this big bowl of Italian-style pasta salad is unveiled at your next BBQ or picnic, you'll be the only one who knows that it's low in calories. This recipe ROCKS...

Ingredients:
Salad
6 oz. (about 2 cups) uncooked rotini pasta with at least 4g fiber per 2-oz. serving
1 zucchini, chopped
1 large tomato, chopped
1 yellow bell pepper, seeded and chopped
1 large cucumber, chopped
1 cup artichoke hearts packed in water, drained and chopped
1/2 cup roasted red peppers packed in water, drained and chopped
1/2 cup chopped scallions
1/4 cup sliced black olives

Dressing
1/3 cup fat-free Italian dressing
1/4 cup finely chopped fresh basil
2 tbsp. sun-dried tomatoes packed in oil, drained, patted dry, finely chopped

Optional: salt and black pepper

Directions:
Prepare pasta according to package instructions. Drain well and transfer to a large bowl. Set aside.

Combine dressing ingredients in a small bowl and mix until blended. Set aside.

Add all remaining salad ingredients to the bowl with the cooked pasta. Add dressing and toss to coat. Cover and refrigerate for at least 1 hour, until completely chilled.

If you like, season to taste with salt and black pepper. Enjoy!

MAKES 8 SERVINGS

Serving Size: 1/8th of recipe (1 heaping cup)
Calories: 124
Fat: 1.5g
Sodium: 302mg
Carbs: 23.5g
Fiber: 3.5g
Sugars: 4g
Protein: 4.5g

PointsPlus® value 3*

hungrygirl.com

Bubble up pizza

bubble up pizza

This is a recipe I got from a friend, Lisa. Another friend, Ally, makes a few changes so that it's weight watchers friendly. Added bonus!

Bubble up pizza
Ingredients
1 small onion(s)
16 oz canned tomato sauce
1/2 tsp ground basil
3 clove(s) garlic clove(s)
1 tsp Italian seasoning
1/2 item(s) bell pepper(s),
Optional 1 cup(s) mushroom(s),
optional 1 1/4 cup(s) shredded fat-free mozzarella cheese
1 pound(s) uncooked lean ground turkey
6 item(s) Pillsbury Grands! Homestyle Reduced-Fat Buttermilk Biscuit(s)

Instructions 1. Preheat oven to 350 F. In skillet, brown meat over medium heat until browned, stirring to crumble. Stir in onion, tomato sauce, basil, garlic and Italian seasoning.
2. Add veggies (mushrooms, peppers, black olives, etcwhatever you like) and pepperoni. Add quartered biscuits; stir gently until biscuits are covered with sauce. Spoon mixture into a 9x13 inch-baking dish coated with cooking spray.
Bake for 25 minutes. Sprinkle with cheese, and bake an additional 10 minutes or until biscuits are done. Let stand 5 minutes before serving.

http://picklemomskitchen.blogspot.com/search/label/dinner%20-%20beef

Lemon Cookies

• Pillsbury lemon cake mix
• 1 egg
• container cool whip
• powdered sugar

 

mix together first three ingredients, then roll in powdered sugar
bake at 350 for 10-12 minutes

 

Slow Cooker Chicken Stroganoff

http://allrecipes.com/Recipe/Slow-Cooker-Chicken-Stroganoff/Detail.aspx

Ingredients

• 4 skinless, boneless chicken breast halves - cubed
• 1/8 cup margarine
• 1 (.7 ounce) package dry Italian-style salad dressing mix
• 1 (8 ounce) package cream cheese
• 1 (10.75 ounce) can condensed cream of chicken soup
• * I add a can of artichokes

Directions

1. Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
2. Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

Maple Salmon

http://allrecipes.com/Recipe/Maple-Salmon/Detail.aspx

Ingredients

• 1/4 cup maple syrup
• 2 tablespoons soy sauce
• 1 clove garlic, minced
• 1/4 teaspoon garlic salt
• 1/8 teaspoon ground black pepper
• 1 pound salmon

Directions

1. In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
2. Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

Chicken Tetrazzini

http://allrecipes.com/Recipe/Chicken-Tetrazzini-I/Detail.aspx

Ingredients

• 8 ounces spaghetti
• 2 (8 ounce) cans mushrooms, drained
• 1/2 cup butter
• 4 boneless chicken breast halves, cooked
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 (16 ounce) container sour cream
• 2 tablespoons grated Parmesan cheese

Directions

1. Break spaghettini into 1 inch pieces. Cook according to package directions. Drain.
2. Saute mushrooms in butter or margarine. Cut chicken into large pieces, and mix with mushrooms. Stir in sour cream and condensed soup. Fold in noodles. Turn into a buttered casserole dish, and sprinkle with the Parmesan cheese.
3. Bake at 300 degrees F (150 degrees C) for 40 minutes.

Chicken Pot Pie

Ingredients

• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
•  
• 2 (9 inch) unbaked pie crusts

Directions

1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

http://allrecipes.com/Recipe/Chicken-Pot-Pie-IX/Detail.aspx

Manicotti

http://allrecipes.com/Recipe/Manicotti/Detail.aspx

Ingredients

• 1 pint part-skim ricotta cheese
• 8 ounces shredded mozzarella cheese
• 3/4 cup grated Parmesan cheese
• 2 eggs
• 1 teaspoon dried parsley
• salt to taste
• ground black pepper to taste
• 1 (16 ounce) jar spaghetti sauce
• 5 1/2 ounces manicotti pasta
• *I add 1lb ground turkey mixed with the spaghetti sauce and then pour it over the shells

Directions

1. Cook manicotti in boiling water until done. Drain, and rinse with cold water.
2. Preheat oven to 350 degrees F (175 degrees C).
3. In a large bowl, combine ricotta, mozzarella, and 1/2 cup Parmesan, eggs, parsley, and salt and pepper. Mix well.
4. Pour 1/2 cup sauce into an 11x17 inch baking dish. Fill each manicotti shell with 3 tablespoons cheese mixture, and arrange over sauce . Pour remaining sauce over top, and sprinkle with remaining Parmesan cheese.
5. Bake 45 minutes, or until bubbly.

Outback Chicken

Outback Chicken

• 4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
• Lowry's seasoning salt
• Bacon cooking bits
• 1/4 cup mustard
• 1/4 cup honey 
• 2 T. mayo
• 1/2 Tbsp. dried onion flakes
• 1 Tbsp. EVOO
• 2 cups shredded Colby/Jack cheese

Sprinkle the chicken breasts with seasoning salt and set aside. 

In a small bowl, mix the mustard, honey, mayo and dried onion flakes.

Heat oil in a large skillet over medium heat.  Place chicken in the skillet and saute for 3 to 5 minutes per side, or until browned.  Move chicken to a 9×13 pan.

Pour the honey mustard evenly over each breast, then top with bacon and shredded cheese.

Bake in a 350° oven for 25 minutes, or until cheese is melted and chicken is done.  

http://picklemomskitchen.blogspot.com/search/label/dinner%20-%20chicken