3-4 deveined shrimp, tail off & chopped -or- 1 Cutlet of Chicken
2-3 Cups Iceberg romaine mix
½ Cup Mushrooms
¼ Cup Black olives
¼ Cup Diced tomatoes
¾ Cup Shredded Mozzarella
½ tsp olive oil
4-6 tbsp of Moni’s House, Light or Country Balsamic
Place shrimp or chicken into a pan with olive oil and sauté on medium-high heat until shrimp is opaque or chicken is cooked through. (2-3 minutes) Set aside and allow the shrimp to cool down.
Add your olives, mushrooms and tomatoes and lettuce mix into a bowl. Poor 4 tbsp of your preferred Moni’s Dressing and toss in bowl until thoroughly mixed. Place on serving plate and top with mozzarella. Put the shrimp on your amazing creation and drizzle any remaining delicious Moni’s on top.
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.
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!
best served with Moni’s Famous House Tomato & Oil Vinaigrette; serves 4
Thanks to Kimmie for this wonderful creation! Real Foodies make sure you visit her blog: http://www.fullcircleadv.com/2012/02/italian-chop-salad.html
1/2 head butter lettuce, roughly chopped
1/2 head Chinese cabbage, roughly chopped
pint of grape tomatoes
4 baby red and yellow peppers, thinly sliced
8 oz mushrooms, sliced
6-8 oz dry Italian sausage, cubed
4 oz mozarella cheese, shredded
Layer all ingredients in a large bowl and chill. Toss with Moni’s House or Light and serve immediately
Break the rules!
Other fabulous ingredients could include black olives, pepperoccinis, artichokes, etc. Get creative!
- 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!
1 pound Asparagus, washed and trimmed
¾ cup Parmesan, grated
9oz Moni’s Tomato Vinaigrette Dressing
Salt and Pepper, to taste
With a “sharp” peeler shave the asparagus and place in a bowl. Add parmesan and dressing and season to taste with salt and pepper.
Makes 4-6 serving
1 16 oz box Pasta of your choice
1 Red Bell Pepper, chopped
½ Red Onion, chopped
1 13.75oz can Roland’s Artichoke Hearts
2 2.25 oz cans Food Club Sliced or Chopped Black Olives
¼ pound Boars Head Pepperoni, sliced and cubed
¼ pound Boars Head Provolone, sliced and cubed
½ cup Fresh Basil, chopped
¾ cup Parmesan Cheese, grated (Deli)
16oz Moni’s Tomato Light or House Vinaigrette
Salt and Pepper to taste
Cook pasta according to package instructions. Drain and rinse with cold water until completely cool. In a large bowl, combine all remaining ingredients except salt and pepper. Add pasta and toss well. Add salt and pepper to taste. Serve chilled.
Serves 8 – 10
1 Organic Country Italian Bread , sliced
1 lb Boar’s Head Deluxe Sliced Ham, sliced
½ lb Boar’s Head Provolone, sliced
1/2 cup Moni’s Light or House Tomato Vinaigrette
Spread 2 tbsp Moni’s Dressing on 2 slices of bread. Add 2 slices of ham and cheese. Place in a dry skillet or George Foreman grill and toast on both sides.
Its that easy! Enjoy!