Prep Time: 30 Minutes
Cook Time: 3-4 Minutes
4 Boneless Pork Chops
½ cup mayo
3 tbsp. Moni’s Light or House Tomato Vinaigrette
½ World Classics Panko Breadcrumbs
¼ cup Asiago Cheese, grated
Salt and Pepper
1 Tbsp. Extra Virgin Olive Oil
Place pork between 2 sheets of plastic wrap; pound to an even thickness using a meat mallet or a small heavy skillet.
In a small bowl combine mayo and Moni’s dressing to make an aioli.
Combine panko, cheese, salt and pepper in a shallow dish. Dip pork in aioli mixture; dredge in panko mixture, pressing gently with fingers to coat.
Heat oil in a large nonstick skillet over medium heat. Add pork; cook 3 to 4 minutes on each side or until lightly browned.
Prep Time: 45 minutes
Cook Time: 20 minutes
1 eggplant – cut into 1/4 inch slices
1 cup milk
salt & pepper – to taste
2 cups breadcrumbs
2/3 cup Canola Oil
1 cup Moni’s Light Tomato & Oil Vinaigrette
2 cups mozzarella – shredded
1/4 cup parmesan – grated
Preheat oven to 375 degrees F
Combine egg and milk in a shallow baking dish.
Slice eggplant and put between double paper towels to extract moisture
Put breadcrumbs, salt & pepper in another shallow baking dish.
Dip eggplant slices in egg/milk mixture; then into the breadcrumb mixture. If you like heavy breading, repeat this step a second time.
Heat oil in large skillet and brown the eggplant slices, remove them and place on a paper towel-lined plate. May take a couple of batches.
Lighty spray the cooking oil in a 9×13″ baking dish. Line the bottom of the dish with one-half of the eggplant slices. Drizzle 1/2 cup Moni’s Vinaigrette on top of the eggplant slices. Put 1 cup of the mozzarella cheese on top of the eggplant slices. repeat layers and top with 1/4 cup of parmesan cheese. Bake for 20 minutes.
Moni’s House Dressing and Light are a wonderful marinade and cooking base. This recipe is so tasty and easy to make it is now one of the signature recipes we put on our 32oz Costco bottle.
Prep Time: 10
Cook Time: 15
4 Boneless Chicken Breast
1 1/2 Cups of Moni’s Light House or Famous House
1/2 Cup of Italian Bread Crumbs
4 Tbsp of Grated Parmigiana Cheese
1 Tsp Salt
1/2 Tsp Pepper
Preheat oven to 450F Combine chicken with Moni’s Dressing and place in a dish. Mix remaining ingredients in a small bow and sprinkle on top of the chicken. Bake in the oven for 15 minutes. Serve with pasta marinara and Moni’s Summer Salad. Enjoy!
- 1 ¼ lb. lean ground beef or turkey
- 1 tsp. paprika
- 1 T. good quality olive oil
- 2-3 tsp. ground cumin
- 1 medium sweet onion
- ¼ tsp. cayenne
- 2-3 cloves garlic, minced
- 1-2 tsp. ground New Mexico chili powder
- 1 28 oz. can fire roasted crushed tomatoes
- 1 T. balsamic vinegar
- 1 10 oz. can Ro-Tel diced tomatoes with green chili
- 2 tsp. salt, or to taste
- 10oz Moni’s Famous House or Light Vinaigrette
- 2 Cup water
- 1 Cup vegetable or chicken broth
- 1 15 oz. can Westbrae organic chili beans
- 1 16 oz. can pinto beans
Prep: 20 Minutes
Cook: 60 Minutes
Brown ground beef/turkey, with the onion, in 1 T. olive oil. Brown well, then add tomatoes and Moni’s House or Light. Add water and chicken broth, along with all seasonings and simmer for one hour. Add chili and pinto beans and continue to simmer for another 30-45 minutes. Serve in chili bowls with selected garnish.Garnish: grated good quality cheddar, chopped onions, diced avocado, chopped cilantroBon appétit!
6 Flat Out Healthy Grain Wraps (Deli)
1 Medium Red Onion, sliced
1 Zucchini, sliced
1 Yellow Squash, sliced
1 Orange Bell Pepper, sliced
2 tbsp. Olive Oil
3 Tablespoons Moni’s Light or House Tomato Vinaigrette
1 8 oz package cream cheese, softened
Salt and Pepper, to taste
In a medium size bowl mix veggies with 2 tbsp. olive oil and 2 tbsp of Moni’s Light Dressing. Toss lightly, and then grill on both sides until veggies are cooked through.
In small bowl, combine cream cheese and vinaigrette. Add salt and pepper to taste.
In each wrap spread some of the cream cheese mixture on the wrap then lay a few slices of each veggie. Roll up wrap and enjoy!
Makes 6 servings