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Prosciutto-Wrapped Stuffed Chicken

Prosciutto-Wrapped Stuffed Chicken

4 boneless skinless chicken breasts, butterflied and pounded thin
3 Tbsp. olive oil
4 cups baby spinach, wilted and finely chopped
cup drained ricotta cheese
cup parmesan cheese, finely grated
1 Tbsp. Halladay's Lemon Spinach Seasoning
8 slices of prosciutto, thinly sliced
1 lemon, halved

Position a rack in center of oven; preheat to 350F. Season chicken with salt and pepper. Combine spinach, cheeses and seasoning; spread mixture on one side of each chicken breast. Fold chicken over filling to cover. Wrap each breast with 2 slices prosciutto. In large oven-proof skillet, heat 2 Tbsp. olive oil over medium high heat. Add chicken and cook prosciutto is browned, about 3 minutes on each side. Transfer skillet to oven and bake until chicken is cooked through, about 12 minutes. Half way through cooking, add lemon halves cut side down.

Skinny Lemon Spinach Dip

Skinny Lemon Spinach Dip

1 cup plain Greek yogurt
cup frozen spinach, defrosted and well drained
cup feta
1 Tbsp. Halladay's Lemon Spinach Seasoning

Combine all ingredients. Let chill at least 2 hours before serving.

Skinny Yogurt Dip

Skinny Yogurt Dip

1 Tbsp. Halladay's Harvest Barn Dip mix (Our favorites include Lemon Spinach and Cucumber Dill)
1 cup plain Greek yogurt
1 to 2 Tbsp. of light mayo, if desired

Combine all ingredients. Chill several hours, or overnight for the most flavorful dip.

Lemon Vinaigrette

Lemon Vinaigrette

cup olive oil
3 Tbsp. lemon juice
1 Tbsp. Halladay's Lemon Spinach Seasoning
1 tsp. Dijon mustard
tsp. grated lemon peel
tsp. sugar

Whisk together ingredients until well blended. Salt and pepper to taste.

Filet of Sole Florentine

Filet of Sole Florentine

1 lb. sole
1 (16 oz.) package frozen spinach, thawed
cup feta cheese
2 Tbsp. Halladay's Lemon Spinach Seasoning
2 Tbsp. butter, melted
1 Tbsp. Parmesan cheese, grated
1 Tbsp. panko breadcrumbs

Preheat oven to 350 F. Rinse fish and pat dry. Combine spinach, feta and half the seasoning; spread on fish and roll up. Place fish seam-side down on oiled baking dish. Drizzle butter over fish and sprinkle with cheese and breadcrumbs. Bake until fish flakes easily, about 20 minutes.

Lemon Parmesan Fish

Lemon Parmesan Fish

cup Corn Flakes cereal, crushed
1 Tbsp. Parmesan cheese, grated
1 Tbsp. Halladay's Lemon Spinach Seasoning
1 Tbsp. butter, melted
tsp. pepper
4 (4 oz.) pieces flounder or sole

Preheat oven to 450F. Spray pan with nonstick spray. Combine all ingredients except fish. Sprinkle mixture over fish and bake until fish flakes easily, about 15 minutes.

Lemon Asparagus

Lemon Asparagus

1 bunch asparagus, washed and trimmed
1 Tbsp. Halladay's Lemon Spinach Seasoning
1 Tbsp. olive oil

Preheat oven to 375F. Toss ingredients; transfer to a baking pan. Bake until tender, about 15 minutes.

Parmesan Spinach Dip

Parmesan Spinach Dip

1 cup plain Greek yogurt
cup light mayo
2 Tbsp. Halladay's Lemon Spinach Seasoning
1 package frozen spinach, thawed and well drained
cup parmesan cheese, grated

Combine all ingredients. Let chill.

Lemon Spinach Goat Cheese Dip

1 cup Greek yogurt
cup mayo
1 tsp. finely grated lemon zest
cup crumbled feta or goat cheese
2 Tbsp. Halladay's Lemon Spinach Seasoning

Combine all ingredients; blend well. Let chill two hours.

Spinach and Feta Dip

1 cup mayo
2 cups Greek yogurt
2 Tbsp. Halladay's Lemon Spinach Seasoning
1 cup feta cheese, crumbled
1 cup mozzarella cheese, shredded
⅓ cup Kalamata olives, chopped
1 (10 oz.) package frozen spinach, defrosted and drained

Preheat oven to 350˚F. Combine mayo, yogurt and seasoning. Fold in feta, mozzarella, olives and spinach. Pour into a 9-inch pie plate or baking dish. Bake until hot and bubbly, about 20 minutes. Serve with pita chips or French bread.

Lemony Artichoke Dip

3 (6 oz.) jars marinated artichoke hearts, drained and chopped
1 tsp. finely grated lemon peel
1 cup sour cream
1 cup mayo
1 cup Swiss or mozzarella cheese, shredded
2 Tbsp. Halladay's Lemon Spinach Seasoning
1 Tbsp. Dijon mustard

Preheat oven to 350˚F. Combine all ingredients: blend well. Pour into a casserole dish. Bake until hot and bubbly, about 25 to 30 minutes. Serve warm with pita chips or French bread.

Chicken and Asparagus Saut

1 cup Greek yogurt
1 to 2 Tbsp. Halladay's Lemon Spinach Seasoning
cup olive oil
2 lbs. boneless, skinless chicken breasts, split horizontally
1 lb. asparagus, thinly sliced on an angle
3 Tbsp. capers with brine

Combine yogurt and seasoning; set aside. Season chicken with salt and pepper. In a large skillet, heat oil over medium-high. Cook chicken until golden, 3-4 minutes per side; set aside. Add asparagus, capers and brine to skillet. Cook, stirring often, until asparagus is tender. Dollop yogurt onto plates and top with remaining ingredients.