Mediterranean Salad with Yogurt Dressing, Chicken Cordon Bleu, White Chocolate Macadamia Cookies

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ArcaMax Publishing, Inc.

Recipes: ArcaMax Chef

For You
Friday September 21, 2007

  • Appetizer: Mediterranean Salad with Yogurt Dressing
  • Main Course: Chicken Cordon Bleu
  • Dessert: White Chocolate Macadamia Cookies
  • Grocery List


We hope you enjoy this menu from the archives that serves 6 to 8.



Please enjoy these classic recipes from the ArcaMax Chef's archives.


Appetizer: Mediterranean Salad with Yogurt Dressing

4 - 6 small cucumbers, peeled, sliced and seeded
1 cup radishes, thinly sliced
1 and 1/3 cup Feta cheese, crumbled
2 cup plain yogurt
2 cloves garlic
1/4 cup red wine vinegar
1/4 cup olive oil
1/4 cup fresh mint, chopped
Salt and pepper to taste

Place cucumbers, radishes and Feta cheese in a bowl and toss. Combine yogurt, garlic, red wine vinegar, olive oil, mint and salt and pepper and mix well. Pour dressing over salad and toss.

The Skinny: Use low fat Feta and fat free yogurt.


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Main Course: Chicken Cordon Bleu

6 - 8 slices Swiss cheese
6 - 8 slices ham
6 - 8 boneless chicken cutlets about 1/2 inch thick
1 egg
1 cup seasoned breadcrumbs
1/4 cup fresh parsley, chopped
3 Tbsp. vegetable oil

Place 1 piece of cheese and 1 piece of ham on each chicken cutlet. Roll up and secure with a toothpick or string. Heat oil in a skillet. Dip chicken in the egg and coat with breadcrumbs. Cook in hot oil over medium heat until meat is cooked through. Sprinkle with fresh parsley and serve.

The Skinny: Use skinless chicken, low fat cheese and ham and your favorite egg substitute.

Parmesan Zucchini

4 - 6 fresh zucchini, coarsely chopped
1/4 cup butter
1 tsp. salt
Pepper to taste
1 Tbsp. lemon juice
2/3 cup fresh grated Parmesan cheese

Saute zucchini in butter with salt, pepper and lemon juice, sprinkle with Parmesan cheese and serve.

The Skinny: Use low fat Parmesan.


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Dessert: White Chocolate Macadamia Cookies

1 and 1/2 to 2 cups flour
1 egg
1 tsp. vanilla
1/2 cup white granulated sugar
1/2 cup light brown sugar
1/4 pound butter, softened
8 oz. white chocolate bark, melted
1/2 cup macadamia nuts, chopped

In large bowl combine flour, egg, vanilla, sugars and butter; mix well with an electric mixer. Melt chocolate in a glass bowl in the microwave or double boiler according to package directions, be careful not to scorch. Add melted chocolate and nuts to mixture. Drop tablespoons full onto greased baking sheet and bake for 15 - 20 minutes at 325 degrees.

The Skinny: Bwwaahahaha...your kidding, right? You can use your favorite egg and sugar substitute.


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Grocery List

4 - 6 small cucumbers
1 cup radishes
1 and 1/3 cup Feta cheese, crumbled
2 cup plain yogurt
2 cloves garlic
1/4 cup red wine vinegar
1/4 cup olive oil
1/4 cup fresh mint, chopped
6 - 8 slices Swiss cheese
6 - 8 slices ham
6 - 8 boneless chicken cutlets about 1/2 inch thick
2 eggs
1 cup seasoned breadcrumbs
1/4 cup fresh parsley, chopped
3 Tbsp. vegetable oil
4 - 6 fresh zucchini, coarsely chopped
1/4 cup butter
1 Tbsp. lemon juice
2/3 cup fresh grated Parmesan cheese
1 and 1/2 to 2 cups flour
1 tsp. vanilla
1/2 cup white granulated sugar
1/2 cup light brown sugar
1/4 pound butter, softened
8 oz. white chocolate bark, melted
1/2 cup macadamia nuts, chopped


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Sincerely,

The ArcaMax Chef
The ArcaMax Chef

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