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Sqanzini Special Chicken Recipe

Learn how to make the Sganzini special chicken.

Curried Lentil Soup

  • 1 Tb. Olive oil
  • 1 Cup of onion, chopped
  • 2 Garlic cloves, crushed
  • 2 Tbs. Curry powder
  • 2 14-1/2 ounce cans fat free
  • Reduced fat sodium chicken broth
  • 2 1/2 cups water
  • 2 cups canned tomatoes, chopped
  • 2 cups of lentils, uncooked
  • 1 cup carrots, finely chopped
  • 1/2 cup red wine (optional)
  • 1 cup parsley, chopped
  • 4 tsp salt and pepper to taste. Easy on salt
  1. In a large saucepan, heat oil; saute onion and garlic until soft. Stir in curry
  2. Powder; saute 1 minute.
  3. Add broth, water, tomatoes, lentils, carrots and optional wine; simmer, covered, until lentils are cooked, about 45 minutes.
  4. Stir in parsley: simmer 5 minutes. Serve with small piece of sourdough bread. Tastes great on a wintry day.

Curried Lentil Soup PDF (206 KB)

Italian Broiled Salmon

  • 3 lemons
  • 1 pound salmon fillet
  • 1/3 cup finely chopped fresh parsley
  • 2 table spoons of butter
  • 1-1/2 teaspoons finely chopped fresh garlic
  • 2 15 & 1/2-ounce cans Great Northern beans, rinsed and drained
  1. Heat broiler. Spray broiler pan with no-stick cooking spray.
  2. Cut 1 lemon into 6 slices.
  3. Place salmon and lemon slices on prepared pan, skin-side up.
  4. Broil 5 inches from heat, turning once, until fish flaked with a fork (12 to 13 minutes).
  5. Meanwhile, grate peel on remaining 2 lemons and reserve the juice.
  6. Combine lemon peel and parsley in a small bowl.
  7. Melt butter in a 10- inch skillet until sizzling: add garlic.
  8. Cook over medium high heat for 2 minutes.
  9. Add 2 tablespoons lemon peel mixture and beans. Continue cooking until heated through. 4 to 5 minutes.
  10. To serve, place fish, lemons and bean mixture on serving plate: sprinkle with lemon peel and parsley.
  11. Drizzle with reserve lemon juice.

Italian Broiled Salmon PDF (113 KB)

Sganzini Chicken Special

  • 6-8 Boneless skinless chicken breasts cut into 1" cubes
  • 2-6 oz jars marinated artichoke hearts
  • 1/2 cup kalamata olives
  • 1/2 cup dried cranberries
  • 1/2 feta cheese crumbles
  • 1/2 cup sliver almonds
  • 1/2 cup white cooking wine
  • 1/2 tsp chicken bullion granules
  1. Heat skillet and add juice from artichoke hearts. Brown chicken.
  2. Add white wine, chicken bouillons, and artichoke hearts.
  3. When fully cooked, add kalamata olives, almonds & cranberries.
  4. Garnish with feta cheese.
  5. Serve warm over rice or cold over spinach or romaine lettuce.

Sganzini Chicken Special PDF (110 KB)

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