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Ring In The New Year With These Mouthwatering Dinner Recipes!

Whether you are having a quiet New Year’s evening at home, or hosting an affair for family and friends, ring in the New Year with these flavorful, mouthwatering dinner recipes!


Shrimp Piccata Pasta

(Healthy Recipe Courtesy of Taste of Home)


·         6 oz uncooked spaghetti

·         2 shallots, chopped

·         1 tbs olive oil

·         1 lb uncooked medium shrimp, peeled and deveined (can also substitute 4 boneless/skinless chicken breasts)

·         1 jar (3 oz) capers, drained

·         3 tbs lemon juice

·         ½ tsp garlic powder


1.Cook spaghetti according to package directions. Meanwhile, in a large nonstick skillet, saute shallots in oil until tender. Add the shrimp, capers, lemon juice and garlic powder; cook and stir for 5-6 minutes or until shrimp turn pink.

2.Drain spaghetti; toss with shrimp mixture. Yield: 4 servings.

For nutritional information on this recipe, click here


Chicken Wellington

(Courtesy of Taste of Home)


·         4 boneless skinless chicken breast halves (6 ounces each)

·         1 tbs olive oil

·         2 tbs butter, softened, divided

·         1 tsp dried rosemary, crushed

·         1/2 tsp rubbed sage

·         1/4 tsp salt

·         1/4 tsp pepper

·         2 packages (15 ounces each) refrigerated pie pastry

·         1 egg, lightly beaten


(makes 4 servings)

·         1-1/4 tsp chicken bouillon granules

·         1-1/4 cups hot water

·         2 tbs butter

·         3 tbs all-purpose flour

·         2 tbs white wine or chicken broth



1.Flatten chicken to an even thickness. In a large skillet, cook chicken in oil and 1 tablespoon butter for 4-5 minutes on each side or until browned.

2. Meanwhile, in a small bowl, combine the rosemary, sage, salt, pepper and remaining butter. Unroll pastry sheets; cut each into a 9-in. square (discard scraps). Place a chicken breast half on each square; spread chicken with butter mixture. Fold pastry over chicken. Trim off excess pastry; pinch seams to seal.

3.Place on a greased baking sheet; brush with egg. Bake at 450° for 18-20 minutes or until a meat thermometer reads 170°. Let stand for 10 minutes before serving.

4.Meanwhile, for sauce, dissolve bouillon in hot water. In a small saucepan, melt butter; stir in flour until smooth. Gradually stir in bouillon and wine or broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken. Yield: 4 servings.

For nutritional information on this recipe, click here

MedicAlert Team Member