Here are two recipes selected from the Firehouse Chef web site and the IAFF Menu Planner that will make you say ‘mmmm good.’

Recipes from the IAFF Menu Planner


4     (6 ounce) boneless breast of chicken, skin removed
1     (8 ounce) jar roasted red peppers, drained, chopped
1     (8 ounce) package mushrooms, chopped
4     large garlic cloves
1 tbsp.  olive oil
1 tsp.    crushed rosemary leaves
1 tsp.    freshly ground pepper
2 oz.     low fat crumbled feta cheese
1/2 c.    plain dried breadcrumbs
nonfat cooking spray



  • Preheat oven to 400º F and spray 9×13 inch baking dish with cooking spray.
  • Wipe off mushrooms and trim stems. Place in food processor.
  • Add drained red peppers and garlic to food processor with mushrooms.
  • Place in food processor and chop lightly.
  • Heat oil in large sauté pan over moderate heat.
  • Add mushroom mixture and cook until all liquid evaporates.
  • When finished, remove from heat and stir in feta, pepper, and rosemary leaves.
  • Using a knife, slice a pocket in the thickest part of the chicken breasts.
  • Divide mixture evenly among the chicken breasts and stuff chicken.
  • Gently roll chicken in bread crumbs and place seam side down in baking dish. Spray with additional cooking spray to coat bread crumbs lightly.
  • Bake for 20-30 minutes or until chicken has an internal temperature of 165º F.


From the Firehouse Chef


  • 5 lbs. Cooked Potatoes
  • 1 Cup chopped Onions
  • 1 1/2 Cups Celery. (Chopped Fine)
  •    2 Small Pickles (Chopped Fine)
  • 1 Tablespoon Mustard
  •    1 Tablespoon Vinegar
  • 1 Pint Mayonnaise (more or less)
  • 1 Pinch of Garlic Salt
  • Mix well.
  • Add 3 Hard-boiled sliced eggs to top.
  • Sprinkle with Paprika

Recipe by Firefighter: Milton Rheinlander Station #19 Ft. Worth Fire Dept.