Cajun Cornmeal Crusted Chicken
Chicken & Sausage Bowties with Balsamic Tomato Basil
Mediterranean Tomato Soup with Rice
Olive Garden Italian Salad Dressing
Swiss Chard and Sweet Pea Manicotti
The golden rule for food not sticking: preheat pan, add oil, let oil heat for 5-10 seconds, then add food.
| Meat | Internal Temp. | Centigrade |
| Fresh ground beef, veal, lamb, pork | 160°F | 71°C |
| Beef, veal, lamb roasts, steaks, chops: medium rare | 145°F | 63°C |
| Beef, veal, lamb roasts, steaks, chops: medium | 160°F | 71°C |
| Beef, veal, lamb roasts, steaks, chops: well done | 170°F | 77°C |
| Fresh pork roasts, steaks, chops: medium | 160°F | 71°C |
| Fresh pork roasts, steaks, chops: well done | 170°F | 77°C |
| Ham: cooked before eating | 160°F | 71°C |
| Ham: fully cooked, to reheat | 140°F | 60°C |
| Ground chicken/turkey | 165° F | 74°C |
| Whole chicken/turkey | 180° F | 82°C |
| Poultry breasts, roasts | 170° F | 77°C |