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Category: Poultry

Zesty Skillet Turkey and Noodles

Zesty Skillet Turkey and Noodles

8 oz. (4 C.) yolk-free medium-wide noodles

2 tsp. olive oil

1 bunch scallions, all parts, sliced (about 8 scallions)

1 lb. lean ground turkey breast

2 cans (14 1/2 oz. each) no-salt-added diced tomatoes

1/2 tsp. italian seasoning

1/4 tsp. salt

1/4 tsp. crushed red-pepper flakes

1/4 C. grated parmesan/romano cheese blend

2 T. chopped parsley

 

Cook the pasta according to the package directions. Drain the pasta and return to the cooking pot to keep warm. In a large nonstick skillet over high heat, warm the oil. Add the scallions. Cook, stirring, for 1 minute. Add the turkey. Cook, breaking up the turkey with the back of a spoon, for 4 to 5 minutes, or until no pink remains. Add the tomatoes, seasoning, pepper flakes, and salt. Reduce the heat to medium-low. Cover and simmer for 10 to 15 minutes. Toss the noodles with the turkey mixture. Top with cheese and parsley.

 

 

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Yucatan Marinade Chicken Skewers

Yucatan Marinade Chicken Skewers

4 12” long Skewers (soaked, if bamboo)

1 lb. Boneless, Skinless Chicken Breast, cut into ½” pieces

1 ½ C. Yucatan Marinade

 

Thread chicken pieces on skewers, covering as much as the skewers as possible.  Place in shallow container and fully cover with marinade.  Cover and marinate overnight in the refrigerator.  The next day, preheat the grill.  When hot, remove skewers from marinade, discard marinade, and grill chicken, turning periodically to cook evenly, about 2-3 minutes per side.

 

 

From Chevy’s Tex Mex Cookbook

 

 

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Roast Duck with Apples & Prunes

Roast Duck with Apples & Prunes

1 (5-lb.) duck

Kosher salt and freshly ground black pepper

2 T. unsalted butter

1 yellow onion, chopped

2 celery stalks, chopped

1/2 tsp. celery seed

1 C. pitted prunes, halved

3 Golden Delicious apples, peeled, cored and cut in wedges

8 fresh sage leaves

1 pint dried rye bread cubes, crusts off

1/2 lemon, juiced

1/2 C. heavy cream

2 T. all-purpose flour

1 C. fruity red wine, such as Pinot Noir

2 C. chicken stock

 

Duck is a notoriously fatty bird. To diminish the fat and produce a crispy skin, begin by trimming the excess fat from the body. Rinse the duck thoroughly, inside and out, and pat dry with paper towels. Season the bird inside and out with a generous amount of salt and pepper. To prepare the stuffing: Melt the butter in a large skillet over medium heat. Add the onion, celery, celery seed, prunes, apples, and 4 sage leaves; season with salt and pepper; saute for 10 minutes until soft. Add the bread cubes and toss the mixture together to combine. Put the stuffing in a large mixing bowl and moisten it with a squeeze of lemon and the heavy cream; give it another toss and season with salt and pepper. Spoon the stuffing into the duck cavity. Rip off a foot long piece of aluminum foil and lay it on an insert rack fitted in a roasting pan, let a bit of the foil hang off the end. Lay the duck, breast-side up, on the foil; tuck the wing tips back under the duck, and fold the excess foil over the end of the duck with the stuffing. The foil will protect the stuffing from burning and falling into the delicious duck fat. Preheat the oven to 375 degrees F. Roast the duck for 21/2 to 3 hours, rotating the pan every 20 minutes or so. It may seem like a bother, but it’s the best way to ensure an even crispy skin. The legs will wiggle easily when the bird is done and an instant-read thermometer will register about 180 degrees F when inserted into the thigh. Take the insert rack out of the pan and set the duck on a cutting board to let it rest before carving. Now you have a whole lot of duck fat in the bottom of the roasting pan. Pour out all but a couple of T. of the duck fat into a container and reserve. For the gravy: Place the roasting pan, with the couple of T. of duck fat, on the stove over 2 burners set on medium heat. Sprinkle in the flour and stir to make a paste. Crank the heat up to high and add the wine, cook and stir, scraping the bottom of the pan, until the liquid is reduced slightly. Add the chicken stock and remaining 4 sage leaves, season with salt and pepper. Cook and stir for 1 to 2 minutes until the gravy has thickened slightly.

 

 

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Breast of Duck with Gingered Orange Marinade

Breast of Duck with Gingered Orange Marinade

8 teal or pintail breasts

1/4 C. fresh squeezed orange juice

1/4 C. Steen’s Cane Syrup

1 tsp. Soy Sauce

2 tsp. cracked black pepper

1/8 lb. butter

2 T. sesame oil1 C. chicken stock

1 two-inch piece of ginger root peeled and julienned

1/2 C. sliced green onions

1 T. chopped garlic

1 T. julienned orange peel

Salt to taste

 

Rinse duck breast well under cold running water. Drain well and place the breasts in a ceramic bowl along with the orange juice, cane syrup, soy sauce and cracked pepper. Blend well and allow to marinate at room temperature for two hours stirring occasionally. In a large sauté pan melt half of the butter with the sesame oil over medium high heat. Remove duck breasts and sauté two to three minutes on each side or until duck breasts are medium rare in the center. Remove and keep warm. Into the sauté pan add chicken stock, remaining marinade from the bowl, ginger, green onions, garlic, and orange peel. Bring to a rolling boil. Reduce to simmer and cook three to five minutes. Cook until volume is reduced to approximately one half C. then add the remaining butter stirring constantly. Return the duck breast to the sauté pan and heat two to three minutes, and then serve. Salt to taste

 

 

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Pineapple Cranberry BBQ Chicken

Pineapple Cranberry BBQ Chicken

1 large chicken

Salt and pepper to season

 

1 12 oz. jar of pineapple preserves

1/2 C. cranberry sauce, whole, canned

1/2 C. chili sauce

1/3 C. vinegar

1 garlic clove minced

 

Grill chicken as you normally would. Combine sauce ingredients. Baste with 1 C. sauce last 15 minutes of grilling. Serve remaining sauce warm on the side. Combine all sauce ingredients. Sauce also good on grilled vegetables.

 

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Grilled Duck Breast with Wild Rice-Dried Cherry Pilaf

Grilled Duck Breast with Wild Rice-Dried Cherry Pilaf

4 duck breast halves, boned

2 cloves garlic, peeled and minced

1 lime, zested and juiced

2 T. sorghum or firmly packed brown sugar

Salt and pepper

 

With a sharp knife, score the skin on each duck breast, but don’t cut through to the meat. In a small bowl, combine the garlic, lime juice and zest, sorghum, salt and pepper. Use a small brush to paint the surface of each duck breast with the sorghum mixture and let marinate for 1 hour. Prepare a very hot grill and cook the duck breast, skin-side down, for about 4 minutes (watch for flare-ups). Turn and continue grilling for 3 minutes, or until the duck breast is still pink in the center. To serve, slice and fan out on the plate.

 

Wild Rice-Dried Cherry Pilaf:

 

2 T. olive oil

1 medium onion, peeled and finely chopped

1 C. wild rice

3 C. chicken broth

1/2 C. long-grain white rice

1/2 C. dried cherries

1 T. sorghum

Salt and pepper

 

In a covered casserole, heat the olive oil over medium heat and sauté the onion until translucent, about 4 minutes. Add the wild rice and chicken broth, and bring to a boil. Reduce heat, cover, and let simmer for 20 minutes. Add the white rice, dried cherries, and sorghum. Cover again and cook until the rice is tender, about 20 minutes. Season, to taste, and serve.

 

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Holiday Pasta

Holiday Pasta

8-oz. penne pasta, cooked and drained

1 T. olive oil

1 chopped onion

6 garlic cloves, mashed or minced

1/2 green bell pepper or Anaheim, seeded and chopped

1/2 to 1 lb. mushrooms, sliced

1 container grape or Santa tomatoes

1 C. sliced chard or spinach leaves

3 T. extra virgin olive oil

½ C. red wine

1 to 1 1/2 C. sliced smoked pork chops, smoked sausage, or grilled chicken strips

1 T. fresh marjoram leaves

Sea salt and freshly ground pepper blend

1/2 C. shaved Pecorino Romano or Asiago or shredded Parmesan or Asiago

 

Heat 2 T. oil in a large skillet over medium heat until hot. Add the onion, pepper, and garlic and sauté, stirring, for 2 minutes, or until crisp tender.  Add the mushrooms and cook for 1 minute, stirring constantly. Stir in the tomatoes and spinach.  Drizzle the wine into the mixture and cook, stirring, for about 3 minutes. Add meat if using. Stir in remaining oil, if needed, the marjoram, salt and pepper, and cook for three (3) minutes.  Add the pasta and toss well.

 

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Tangy Bacon Chicken Grill

Tangy Bacon Chicken Grill

3 slices bacon, cut into 1/2 inch pieces

3/4 C. purchased balsamic vinaigrette salad dressing

1 1/2 C. fresh baby carrots, cut in half lengthwise if desired (for softer carrot)

1 medium onion, cut into 8 wedges

1 medium green bell pepper, cut into 8 pieces

1 medium red bell pepper cut into 8 pieces

8 oz. fresh whole green beans, trimmed

4 boneless skinless chicken breast halves

 

tangyHeat gas or charcoal grill. Cook bacon in 12 inch nonstick skillet until crisp; drain on paper towel. Discard all but 2 T. bacon drippings in skillet. Add salad dressing to drippings in skillet; mix well. Remove from heat. Remove and reserve 1/4 C. salad dressing mixture from skillet for later use. Add carrots, onion, bell peppers, and beans to remaining dressing mixture in skillet, stir to coat. With slotted spoon, place vegetables in grill basket. Reserve dressing mixture in skillet. When grill is heated, place chicken and grill basket on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 15 to 20 minutes shaking grill basket occasionally, turning chicken once and brushing reserved dressing mixture from skillet over chicken. Cook until chicken is fork-tender and juices run clear and vegetables are crisp-tender. To serve: arrange vegetables around chicken. Sprinkle with bacon; drizzle with reserved 1/4 C. salad dressing mixture.

 

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Parmesan Chicken Cutlets

Parmesan Chicken Cutlets

Source: The Gastrokid Cookbook

 

1 whole boneless skinless chicken breast (2 halves of 1 breast)

1 cup grated cheese

1 cup bread crumbs

1/4 cup chopped fresh parsley

salt

1 tablespoon fresh cracked black pepper

1 large egg

2 tablespoons butter

2 tablespoons olive oil

Parmesan Chicken Cutlets

Cut the chicken breasts into two thin cutlets. Combine the Parmesan through pepper in a bowl. Mix it together, then spread on a plate (I kept it in a shallow bowl and that worked fine. Also didn’t dirty another dish). In a separate bowl, beat the egg. In a large skillet over medium heat, melt the butter and olive oil. Once the butter has foamed and subsided, the butter-oil is smoking, start cooking. One at a time, dip the chicken into the egg, then dip in the bread crumbs and press to coat both sides. Carefully, place the chicken into the hot skillet and fry for several minutes on each side. Do not crowd the pan, and cook in batches if you need to. Set on paper towels to drain before serving.

 

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Everything-Crusted Chicken Rolls Stuffed with Scallion Cream Cheese

Everything-Crusted Chicken Rolls Stuffed with Scallion Cream Cheese

 

Vegetable oil, for frying

1 lb. cream cheese, softened

4 scallions, chopped

2 lb. chicken breast cutlets

Salt and fresh ground black pepper

1 1/2 C. bread crumbs

2 tsp. granulated garlic

2 T. poppy seeds

3 T. dehydrated onion flakes

3 T. sesame seeds

1/2 C. all-purpose flour

2 eggs, beaten with a splash of water

 

Heat an inch of vegetable oil in a large frying pan over medium to medium-high heat. In a small bowl, mix the cream cheese with the scallions. Spread the chicken cutlets with the cheese and roll into tight, small bundles. Wash up. Season the bundles liberally with salt and pepper. Mix the bread crumbs with the garlic, poppy seeds, onion flakes, and sesame seeds in a shallow dish. Coat the bundles in flour, dip them in the eggs, and then roll in the flavored bread crumbs. Fry until evenly golden all over and serve hot, or chill and serve cold.

 

 

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Lemon Dijon Wings

Lemon Dijon Wings

2 lb. Chicken Wings, separated at joints, tips discarded

1/4 C. olive oil

1 T. fresh lemon juice

2 T. coarse-grained Dijon mustard

6 cloves garlic, chopped

2 tsp. salt

1 T. freshly ground black pepper

 

In a large bowl, stir together the olive oil, lemon juice, mustard, garlic, salt, and pepper. Add chicken wings, cover, and marinate in the refrigerator for at least 2 hours, stirring occasionally.  Preheat grill for high heat. Drain marinade from chicken into a small saucepan. Bring marinade to a boil, and simmer for 5 minutes. Set aside for basting.  Lightly oil the grill grate. Grill wings for 10 to 15 minutes, or until juices run clear. Turn frequently and baste with the marinade during the last 5 minutes.

 

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Pineapple Rum Turkey Kabobs

Pineapple Rum Turkey Kabobs

kabob12 oz turkey breast tenderloin, raw (or boneless turkey breast)

1/3 C. pineapple juice, unsweetened

3 T. rum

1 T. brown sugar

1 T. fresh lemongrass, finely chopped (or 2 tsp. finely shredded lemon peel)

1 T. olive oil

1 red onion, cut into thin wedges

3 plums, pitted and cut into thick slices (or 2 Nectarines)

2 C. Pineapple, chunks, canned, with water (or fresh)

1 C. cooked long grain brown rice, hot (optional)

 

Cut turkey into 1-inch pieces. Place turkey in a resealable plastic bag set in a shallow dish. In a small bowl combine pineapple juice, rum, brown sugar, lemongrass, and oil. Pour over turkey and seal bag. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally. Drain turkey, reserving marinade.  In a small saucepan bring marinade to a boil. Boil gently, uncovered, for 1 minute. Remove from heat. On four 12-inch metal skewers, alternately thread turkey and onion, leaving ¼ inch between pieces.  On four additional 12-inch metal skewers, alternately thread plums and pineapple.  Brush onion and fruit with some of the marinade. Place turkey and fruit kabobs on the rack of an uncovered grill directly over medium coals. Grill until turkey is no longer pink, onion is tender, and fruit is heated through, turning once halfway through grilling and brushing occasionally with marinade the last half of grilling. (Allow 12 to 14 minutes for turkey and onion and about 5 minutes for fruit.) If desired, serve the turkey, onion, and fruit with hot cooked rice.

 

 

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Hearty Spinach Braid

Hearty Spinach Braid

1 (4.25-oz.) can Underwood® Deviled Ham or White Meat Chicken Spread

2 Eggs

2 oz. (1/2 cup) Shredded sharp Cheddar cheese

1 sm. Shallot, minced

Dash salt, if desired

1/8  tsp. Cracked black pepper or pepper

1 (9-oz.) pkg. Green Giant® Harvest Fresh® Frozen Spinach,  thawed, squeezed to drain

1 (10-oz.) can Pillsbury Refrigerated All Ready Pizza Crust

1 tsp. Water

Hearty Spinach Braid

Heat oven to 375 F. In medium bowl, combine deviled ham and 1 of the eggs; mix well. Add cheese, shallot, salt and pepper; blend well. Add spinach; mix well. Unroll dough; place on ungreased cookie sheet. Starting at center, press out dough with hands to 14×9-inch rectangle. In small bowl, combine remaining egg and water; mix well. Brush egg mixture lightly over dough; reserve remaining for top of braid. Spread filling lengthwise in 4-inch-wide strip down center of dough to within 1/4 inch of each end. With sharp knife, make cuts 1 inch apart on long sides of rectangle, just to edge of filling. Fold strips of dough alternately over filling to create braid (see diagram). Fold ends of braid under to seal. Brush  top with reserved egg mixture. Bake at 375 F. for 20 to 25 minutes or until golden brown. Cool 5 minutes.  Serve warm.

Honey Lime Chicken

Honey Lime Chicken

1/3 C. lime juice

3 T. honey

3 garlic cloves, minced

1 T. lite soy sauce

4 4-oz. boneless, skinless chicken breasts

 

In a medium bowl, whisk together lime juice, honey, garlic, and soy sauce. Place chicken in bowl and marinate in the refrigerator for at least 20 minutes (or longer, if possible).  Prepare an indoor or outdoor grill. Remove chicken from marinade and cook over medium heat until done.

 

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Sage Turkey Cutlets with Squash

Sage Turkey Cutlets with Squash

2 lb peeled, precut butternut squash, chopped into 3/4″ chunks

4 thin turkey cutlets (4–6 oz each), halved

1/2 tsp salt

8 whole fresh sage leaves

1 tbsp extra virgin olive oil

1/4 C balsamic vinegar

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Directions

Steam squash until tender when pierced with fork, about 10 minutes. Season cutlets with 1/4 teaspoon of the salt and black pepper to taste. Press sage leaf into center of each. Heat 1 1/2 teaspoons of the oil in skillet over medium high heat. Add 4 cutlets, leaf side down. Cook 1 to 1 1/2 minutes, until edges whiten. Flip and cook through. Repeat with remaining oil and cutlets. Set aside. Pour vinegar into skillet. Cook until reduced by half, about 2 minutes. Place squash in medium bowl, mash with fork, and season with remaining salt and pepper to taste. To serve, divide squash among 4 plates and top with 2 cutlet pieces and a drizzle of balsamic sauce. Serve with green salad, if desired.

 

Yield: 4 servings

Calories: 264

Fat: 5g

Fiber: 5g

 

 

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Soy Ginger Chicken

Soy Ginger Chicken

4 bone-in chicken drumsticks, skin removed

4 bone-in chicken thighs, skin removed

1/3 C. soy sauce

2 T. dark brown sugar

2 medium carrots, thinly sliced crosswise

5 garlic cloves, thinly sliced

2/3 C. fresh chopped cilantro plus extra for garnish

2-inch piece fresh ginger, peeled and cut into thin strips

5 scallions, thinly sliced on the bias, plus extra for garnish

1 T. balsamic vinegar

1 tsp. ground coriander

1/2 tsp. ground pepper

1 T. cornstarch

 

To prepare for freezer: In gallon zip-lock bag, combine chicken, soy sauce, brown sugar, carrots, garlic, cilantro, ginger, scallions, vinegar, coriander, and pepper.  Squeeze out excess air and seal. Place sealed bag into another bag for safety. Label, date, and store in freezer until ready to serve.  When ready to serve: Thaw prepared ingredients overnight in refrigerator. Pour the entire contents of the large bag into a slow cooker and cook on low for 5 to 6 hours.  Just before serving, set slow cooker to high. In a large measuring C. combine cornstarch with 1 T. water. Add 1 C. of cooking liquid and stir to combine. Pour mixture back into slow cooker, cover, and cook 2 minutes longer, or until sauce is thickened. Garnish with cilantro and scallions and serve with white rice.

 

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Crockpot Chicken Fricassee with Chive Dumplings

Crockpot Chicken Fricassee with Chive Dumplings

Chicken Fricassee dumplins 11 can reduced fat cream of chicken soup

1/2 soup can water

1/2 C. chopped onions

1 tsp paprika

1 tsp lemon juice

1 tsp rosemary

1 tsp thyme

1 tsp salt

1/4 tsp freshly-ground black pepper

4 skinless boneless chicken breasts

Non-stick cooking spray

 

3 T. shortening

1 1/2 C. flour

2 tsp baking powder

3/4 tsp salt

3 T. fresh chopped chives (or 2 T. dried chives)

3/4 C. skim milk

 

Spray crock pot with non-stick cooking spray. Place chicken in crock pot. Mix remaining ingredients together and pour over chicken. Cover and cook on LOW 6 to 8 hours. About 1 hour before serving, prepare chive dumplings: Mix dry ingredients and shortening. Add chives and milk, combine well. Drop by tsp.fuls onto hot chicken and gravy. Cover and cook on HIGH for 45 to 60 minutes. Serve with mashed potatoes and vegetables, or over hot, cooked noodles.

 

 

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Chicken with 40 Cloves of Garlic in Creamy Sauce

Chicken with 40 Cloves of Garlic in Creamy Sauce

IMG_40586 boneless, skinless chicken breasts, trimmed of any fat and in half

1-2 tbsp of olive oil

Dried thyme to taste

Sea salt and fresh cracked pepper to taste

40 cloves of garlic

1 tbsp of butter

1 tbsp flour

1 2/3 cups of chicken broth

2 tbsp 2% milk

1 tbsp fresh parsley, chopped

Separate the cloves of garlic and peel.   Preheat the oven to 350 degrees. Place trimmed and halved chicken breast in a large zip lock bag. Pound the chicken breasts flat with a mallet until 1/2 inch thick. Season with sea salt, black pepper and thyme to taste. Heat the olive oil in a large skillet over medium high heat. In batches, saute the chicken smooth side down first, until nicely browned, about 4 minutes. Flip the breasts and cook for 45 seconds then remove to a baking dish. Once all the chicken has been removed, add the garlic to the pot. Lower the heat and saute for 3-4 minutes, turning often; add the chicken stock, making sure to scrape all the brown goodies off the bottom of the pan. Season with sea salt, pepper and thyme if needed. Pour sauce over the chicken in the baking dish. Cover with a lid or tinfoil and bake for 20 minutes. Once the chicken has baked, carefully remove the chicken and garlic cloves to a platter and cover with an aluminum foil tent to stay warm. Place the sauce in the large skillet that you cooked the meat in or a saucepan. In a small bowl, whisk together the flour and milk with a little bit of the sauce. Once it’s thoroughly mixed, slowly whisk the flour mixture back into the rest of the sauce. Add the butter to the sauce, raise the heat and boil for 3 minutes or until it’s nice and thick. Taste and re-season if needed. Pour the sauce over the chicken, garnish with fresh chopped parsley and serve. Enjoy   Yield: Calories: Fat: Fiber:
Roasted Lemon-Garlic Chicken

Roasted Lemon-Garlic Chicken

Lemon-Garlic-Roasted-ChickenOlive Oil No-Stick Cooking Spray

1 (4-5 lb.) whole chicken, rinsed with neck and giblets removed

1 T.  Olive Oil

1/2 tsp. oregano

1 tsp. minced garlic

 

1/2 C. cold water

1/4 C. milk

1 package Chicken Style Gravy Mix

1/2 tsp. oregano

1 tsp. minced garlic

1 1/2 tsp. fresh lemon juice

 

HEAT oven to 400°F. Spray a shallow roasting pan with rack with no-stick cooking spray.  MIX the olive oil, oregano and minced garlic. Brush mixture over entire chicken. Season chicken liberally with salt and pepper. Place in prepared pan breast side down for 30 minutes. Turn chicken breast side up.  Roast 65 to 70 minutes, basting occasionally. Chicken is done when a meat thermometer registers 170°F or when the juices run clear when the thickest part of the thigh is pricked.  Transfer chicken to carving board; tent with aluminum foil. Allow to rest 10 minutes.   SKIM grease from the pan drippings. Place 1/4 C. skimmed pan drippings into a small saucepan. Add water, milk, chicken gravy mix, oregano, garlic and lemon juice to pan. Cook, stirring constantly until gravy thickens.   Carve chicken. Place on serving platter. Serve with warm lemon-garlic gravy.

 

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Southwestern Egg Rolls

Southwestern Egg Rolls

1 package Skinless Chicken Breast Fillets

2 T. vegetable oil

2 T. minced green onion

2 T. minced red bell pepper

1/3 C. frozen corn kernels

1/4 C. black beans, rinsed and drained

2 T. frozen chopped spinach, thawed and drained

2 T. diced jalapeno peppers

1/2 T. minced fresh parsley

1/2 tsp. ground cumin

1/2 tsp. chili powder

1/3 tsp. salt

1 pinch ground cayenne pepper

3/4 C. shredded Monterey Jack cheese

5 (6 inch) flour tortillas

1 quart oil for deep frying

 

Rub 1 T. vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.  Heat remaining 1 T. vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.  Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.  Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.  Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, and then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.  In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.

 

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Chicken in Florentine Sauce

Chicken in Florentine Sauce

1/2 C. tomato sauce, low sodium

1 clove garlic

3/4 C. frozen spinach

1 tsp. low sodium parmesan cheese

3 1/2 oz. boneless chicken breast

1 tsp. onion powder

1/3 T. olive oil

Pasta

Cook your pasta of choice (try penne or rigatoni) according to recipe provided, omit salt. Rinse and pat dry chicken, then cut into strips. Mince garlic. Heat a nonstick skillet sprayed with cooking spray over low-medium heat, and sauté garlic for 2-3 minutes, until just soft. Raise heat to medium high, add chicken and cook for 5-6 minutes or until no longer pink. Remove from pan and reserve. Microwave spinach in a microwavable bowl over high heat, covered, for 2-3 minutes and drain. Add spinach and tomato sauce to skillet and simmer for about 2-3 minutes, covered. Add chicken and onion powder to sauce, stir and cover: simmer another 2-3 minutes. Add cooked pasta to pan, combine and heat through for another minute. Serve with a sprinkle of Parmesan cheese.

 

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Stove Top Easy Chicken Bake

Stove Top Easy Chicken Bake

STOVE-TOP-Easy-Chicken-Bake-8381 6oz. pkg. Stove Top for Chicken

1 ½ lb. boneless, skinless chicken breasts, cut into 1” pieces

1 10.75oz. can condensed cream of chicken Soup

1/3 C. Sour Cream

1 16oz. bag frozen Mixed Vegetables

 

Preheat oven to 400 degrees.  Prepare Stuffing Mix as directed on package and set aside.  Mix chicken, soup, sour cream and vegetables in 13×9” baking dish; top with stuffing.  Bake 30 minutes or until chicken is cooked through.

 

Yield: 6 servings

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Meat Filled Turnovers

Meat Filled Turnovers

6 T. butter or margarine

1/4 C. onion, chopped (optional)

1/2 C. flour

1-1/3 C. chicken broth

1-1/3 C. milk

2 C. cooked chicken, turkey or beef, chopped

Peas or other vegetables, frozen or fresh (optional)

1 recipe two-crust pie dough

 

Melt butter in a saucepan, add onion and cook until tender. Add flour and stir. It will be very thick. Add broth and milk, cook and stir until thickened. You can use canned broth if you are using leftover meat. Frozen chicken breasts or tenders can be simmered in water until done. This water can be used in place of the canned broth. If more flavor is needed, add a tsp.  of chicken bouillon or a seasoning packet from chicken-flavored ramen noodles. Add the cooked, chopped meat to the butter and flour mixture. Add peas or other vegetables, salt and pepper. Mix up enough dough for a double crust pie: 2 C. flour; 2/3 C. plus 2 T. shortening, 1 tsp.  salt, enough cold water to form a soft dough. Roll dough into a large rectangle. It may be easier for you to roll half at a time. Cut into rectangles about 4 x 5″. Put a large spoonful of meat mixture on 1/2 of rectangle. Moisten edges with water, fold top over and seal edges by pressing with the tines of a fork. Poke a few holes in the top with the fork for steam vents. Recipe makes 8 turnovers. Place on a baking sheet. I use parchment paper or foil on the pan to catch any filling that spills out while baking. Bake at 425 degrees for 25 minutes or until done. Add 1/3 C. milk to remaining sauce and spoon over hot turnovers.

 

 

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Chicken Mulligatawny

Chicken Mulligatawny

Chicken Mulligatawny6 chicken thighs

8 C. water

2 tsp. salt

1/2 tsp. whole black peppercorns

A few celery leaves

2 medium onions

4 whole cloves

1 T. ground coriander

1 tsp. ground cumin

1 tsp. ground fennel

1/2 tsp. ground turmeric

2 dry red chilies, seeded

2 cloves garlic, chopped

1 tsp. finely grated fresh ginger

2-inch stick cinnamon

1 lb. ripe tomatoes, diced

2 tsp. oil

1 bay leaf

3 zucchini cut in chunks

1/4 lb. mushrooms

1 C. thick coconut milk (regular or low-fat)

Lemon juice to taste

 

Place chicken in a large pan with enough water to cover. Add salt, peppercorns, celery leaves and one onion peeled and stuck with the whole cloves. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Add spices, garlic, ginger and tomatoes and simmer until chicken is tender. Remove chicken. Cool and dice meat and return it to the stock. In a fry pay, fry remaining sliced onion and bay leaf in oil until onion is browned. Add this along with the zucchini and mushrooms to the soup. Cook an additional 5 minutes. Reduce heat, stir in coconut milk and reheat to the simmering point. Turn off heat and add lemon juice to sharpen the flavor.

 

 

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Coq Au Vin

Coq Au Vin

1/2 C. flour

Salt & black pepper

1/2 tsp. paprika

3 lb. chicken, cut into pieces

1/2 C. butter, divided

2 oz. shallots

6 slices bacon, coarsely chopped

2 cloves garlic, crushed

1/2 tsp. dried marjoram

1/2 tsp. dried thyme

1 bay leaf

1 T. fresh parsley, finely chopped

1-1/4 C. dry red wine

1-1/2 C. chicken broth

1 onion, cut into 8 pieces

8 oz. button mushrooms

 

Combine the flour, salt, pepper, and paprika in a plastic bag or pie plate, add chicken, and coat well, shaking off excess flour. Reserve the excess flour. Melt 1/4 C. of the butter in an ovenproof skillet over a gentle heat. Add the chicken pieces and fry lightly for 5 minutes on each side. Remove chicken from skillet. Add shallots, bacon, and garlic. Continue to fry gently for 5 minutes, stirring occasionally, until the shallots have softened. Stir in flour and cook, stirring, until blended. Sprinkle in the herbs and stir in the wine and broth. Bring to a boil. In a separate skillet, sauté onions and mushrooms in 2 T. butter for about 2 minutes. Return chicken to the skillet. Add sautéed onions and mushrooms. Liquid should cover chicken. If not, add broth or wine or water. Cover and simmer on top of stove until the chicken is tender, about 30 minutes. Or, bake in a 400-degree oven for 40 minutes or until the chicken is tender. Arrange the chicken, onions, and mushrooms on a platter. Spoon the sauce over the chicken and sprinkle with chopped parsley.

 

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Cinnamon Scented Quinoa and Smoked Chicken Salad

Cinnamon Scented Quinoa and Smoked Chicken Salad

1 cinnamon stick

1/2 tsp. salt, plus more to taste 1 C. quinoa,

1/4 C. fresh lemon juice,

2 T. olive oil

2 tsp. lemon zest, grated

1 garlic clove, finely chopped

1 tsp. ground cumin

1/2 tsp. cinnamon

1/4 tsp. ground turmeric

1 dash Tabasco

1/2 pound smoked chicken, or smoked turkey, cut into long, thin strips

2 celery stalk, diced

1/2 C. scallions

1/2 C. currants

2 T. pine nuts, toasted

1/4 tsp. freshly ground black pepper, or to taste

 

For each C. of quinoa to be cooked, pour 2 C. of water into a medium-sized saucepan, add cinnamon stick and salt. Bring to a boil over high heat. Add quinoa, reduce heat to low, cover and simmer for 15 minutes, or until the quinoa is tender and the liquid has been absorbed. Remove from the heat and let stand, covered, for 10 minutes. Remove cinnamon stick. Fluff the quinoa with a fork and set aside. In a large bowl, whisk together lemon juice, oil, lemon zest, garlic, cumin, cinnamon, turmeric and Tabasco. Add the chicken or turkey, celery, scallions, currants, pine nuts and the cooked quinoa. Toss well to combine. Season with salt and pepper. (The salad may be prepared up to 24 hours in advance and stored, covered, in the refrigerator.

 

Teriyaki Turkey Burgers

Teriyaki Turkey Burgers

1 lb. lean ground turkey breast

1/4 C. scallions, chopped

1 garlic clove, minced

1 tsp. fresh ginger, grated

1/4 tsp. black pepper

cooking spray

1/4 C. light soy sauce

2 T. rice vinegar

1/4 C. dry sherry

1 packet artificial sweetener (Splenda or Sweet ‘N Low)

1 C. chopped onion

1/4 tsp. sesame oil

 

In a bowl, combine turkey, scallions, garlic, ginger, and pepper; then divide the mixture into 4 equal patties.  Coat the bottom of a medium nonstick skillet with cooking spray and heat until hot but not smoking. Cook burgers for 4 minutes on each side until cooked through. Remove burgers from pan and keep warm.  Pour soy sauce, rice vinegar, and sherry into pan and stir, scraping up any brown bits. Add sweetener and onion and simmer for 5-7 minutes until onion is soft. Stir in sesame oil.  From:  Eating Well After Weight Loss Surgery

 

Yield: 4 servings

Calories: 174.28

Fat: 1.92g

Fiber: 0.91g

Rosemary Corn Cakes with Prosciutto and Chicken Sausages with Hot and Sweet Peppers

Rosemary Corn Cakes with Prosciutto and Chicken Sausages with Hot and Sweet Peppers

2 packages chicken sausages, any flavors or brand, such as sun-dried tomato or garlic

2 C. water

Extra-virgin olive oil, 2 tablespoons, 2 turns of the pan

2 large cubanelle peppers, seeded and thinly sliced

Salt and pepper

4 hot red cherry peppers, chopped

A splash of hot pepper juice

1 box (8 1/2 oz. s) corn muffin mix (recommended: Jiffy)

1 egg

3 T. butter, divided

3/4 C.  milk

2 to 3 T. finely chopped fresh rosemary leaves

4 slices prosciutto, chopped

1/2 C.  Honey

Rosemary Corn Cakes with Prosciutto and Chicken Sausages with Hot and Sweet Peppers

Preheat a griddle or nonstick skillet over medium heat. Prick sausages with a fork and place in a large skillet then add 1-inch of water to the pan. Add 2 T. extra-virgin olive oil to the pan then bring water up to a boil then reduce the heat to medium. Let the sausages cook until the liquid evaporates 10 minutes. Work on the corn cakes, see below. Move the sausages off to 1 side of the pan to allow the casings to crisp and brown. Add peppers to the other side of the pan, season with salt and pepper and let them cook until just tender. Add hot peppers to sweet peppers and combine and douse the pan with a splash of pepper juice, just before you serve them. For the cakes, combine muffin mix with egg and 2 T. of the butter – heat it in the microwave on high for 15 seconds, with the milk, rosemary, chopped prosciutto and a few grinds of black pepper. Rub the griddle with remaining butter nested in a paper towel to lightly coat the cooking surface. Form 6 small cakes, 2 to 3 inches and cook cakes until golden on each side, then repeat with remaining mixture. Serve sausages with peppers on top and the cakes alongside drizzled with honey.

 

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Smothered Chicken from the Whistle Stop Café

Smothered Chicken from the Whistle Stop Café

1 2.5-3 lb. Broiler-Fryer, cut up

½ C. plus 2 T. self-rising Flour

1 tsp. Salt

½ tsp. Pepper, plus more for gravy

½ C. Vegetable Oil

1 C. half and half

1 C. Milk

 

Rinse chicken pieces and pat dry with paper towels.  Combine ½ C. flour, ½ tsp. salt and ½ tsp. pepper; dredge chicken well in flour mixture.  Heat oil in large skillet over medium-high heat; add chicken and brown well on both sides.  Turn chicken skin side up, cover, reduce heat and simmer 15 minutes.  Remove chicken, reserving ¼ C. drippings in skillet.  Combine remaining 2 T. flour, half and half, milk, ½ tsp. salt and pepper to taste; stir until smooth.  Stir into skillet and cook over medium heat until thickened, stirring constantly.  Add chicken, turning to coat with gravy; cover and simmer 15 minutes.

 

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Chicken Tetrazini

Chicken Tetrazini

EI1C07_Chicken-Tetrazzini9 tablespoons butter

2 tablespoons olive oil

4 boneless skinless chicken breasts

2 1/4 teaspoons salt

1 1/4 teaspoons freshly ground black pepper

1 pound white mushrooms, sliced

1 large onion, finely chopped

5 cloves garlic, minced

1 tablespoon chopped fresh thyme leaves

1/2 cup dry white wine

1/3 cup all-purpose flour

4 cups whole milk, room temperature

1 cup heavy whipping cream, room temperature

1 cup chicken broth

1/8 teaspoon ground nutmeg

12 ounces linguine

3/4 cup frozen peas

1/4 cup chopped fresh Italian parsley leaves

1 cup grated Parmesan

1/4 cup dried Italian-style breadcrumbs

 

Preheat the oven to 450 degrees F. Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl. Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 1-2 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken. Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes. Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended. Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.

 

 

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Crockpot Spicy Chicken Cacciatore

Crockpot Spicy Chicken Cacciatore

2 cans (14 1/2 ounces each) no-sodium-added diced tomatoes

8 ounces shiitake mushrooms, stemmed and sliced 1/2″ thick (3 cups)

2 large carrots, halved lengthwise, sliced 1/4″ thick (1 cup)

1/3 cup dry white wine

1 tablespoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme

1 clove garlic, minced

1 teaspoon dried basil

1/4 teaspoon fennel seeds

1/4 teaspoon red-pepper flakes

4 each skinless chicken drumsticks and thighs (about 2 pounds)

2 small yellow summer squash, sliced into 3/4″-thick rounds

Thin strips basil leaves (optional)

 

In a 4-quart or larger slow cooker, combine the tomatoes (with juice), mushrooms, carrots, wine, thyme, garlic, basil, fennel seeds, and red-pepper flakes. Add the chicken and toss to coat. Place the squash on top. Cover and cook on low setting for 7 to 9 hours, or until the chicken and vegetables are tender. Serve with sauce. Garnish with basil, if desired.

 

Yield: 4 servings

Calories: 270

Fat: 5g

Fiber: 6g

Grilled Duck Breast with Wild Rice-Dried Cherry Pilaf

Grilled Duck Breast with Wild Rice-Dried Cherry Pilaf

Grilled Duck Breast w Wild Rice & Dried Cherry Pilaf4 duck breast halves, boned

2 cloves garlic, peeled and minced

1 lime, zested and juiced

2 T. sorghum or firmly packed brown sugar

Salt and pepper

 

With a sharp knife, score the skin on each duck breast, but don’t cut through to the meat. In a small bowl, combine the garlic, lime juice and zest, sorghum, salt and pepper. Use a small brush to paint the surface of each duck breast with the sorghum mixture and let marinate for 1 hour. Prepare a very hot grill and cook the duck breast, skin-side down, for about 4 minutes (watch for flare-ups). Turn and continue grilling for 3 minutes, or until the duck breast is still pink in the center. To serve, slice and fan out on the plate.

 

Wild Rice-Dried Cherry Pilaf:

 

2 T. olive oil

1 medium onion, peeled and finely chopped

1 C. wild rice

3 C. chicken broth

1/2 C. long-grain white rice

1/2 C. dried cherries

1 T. sorghum

Salt and pepper

 

In a covered casserole, heat the olive oil over medium heat and sauté the onion until translucent, about 4 minutes. Add the wild rice and chicken broth, and bring to a boil. Reduce heat, cover, and let simmer for 20 minutes. Add the white rice, dried cherries, and sorghum. Cover again and cook until the rice is tender, about 20 minutes. Season, to taste, and serve.

 

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Slow Cooker Sesame Chicken

Slow Cooker Sesame Chicken

3 lbs skinless chicken thighs (I use about 4 chicken breasts)

1/2 cup soy sauce

2 Tbsp sherry

1/3 cup brown sugar, packed

1/4 tsp garlic powder

1/4 tsp ground ginger

2 Tbsp ketchup

2 Tbsp toasted sesame seeds

 

Place chicken in a slow cooker. Combine remaining 7 ingredients in bowl. Mix well. Pour over chicken, being sure to get some sauce on every piece. Cover. Cook on low for 6-8 hours or on high for 3-4 hours. Serves 4 to 6.

 

 

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Jammin’ Turkey Quesadilla’s

Jammin’ Turkey Quesadilla’s

8 Tortilla Shells

1/4 of a Roasted Turkey

2 C. Shredded Cheese

P.A.M. Spray or Butter Spray

Optional:

Green Peppers

Onions

Pepper/Salt

Sour Cream

Salsa

 

Spray pan with butter spray on low heat. Place tortilla shell in pan and sprinkle cheese on it. Place second tortilla shell on top and spray with butter . Allow bottom shell to turn golden brown. Flip it over and let second shell do the same. Place on plate and cut into triangular wedges, like a pizza. Use desired condiments for flavor.

 

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Chicken Mamacello and Asparagus Tips

Chicken Mamacello and Asparagus Tips

1 1/2 lb. chicken breast cutlets

salt and fresh ground black pepper

2 tsp. poultry seasoning

1/2 C. all-purpose flour

2 large eggs plus 1 egg yolk

splash of milk or half-and-half

4 T. extra-virgin olive oil (EVOO)

3 T. unsalted butter

3 garlic cloves, 1 crushed, 2 chopped

1/4-1/3 C. limoncello liqueur

a handful of fresh flat-leaf parsley, finely chopped

1 lemon

1 1/2 lb. asparagus, cut just below the tender tips

Chicken Mamacello and Asparagus Tips

Cut off 2-3 pieces of lemon peel, then thinly slice the lemon into discs. Remove the seeds. Preheat a large nonstick skillet over medium to medium-high heat. Season the chicken cutlets with salt and pepper and poultry seasoning. Dredge the chicken in the flour. In a small bowl, beat the eggs and egg yolk with milk and season with a little salt. Add 2 T. of the EVOO to the skillet, then add 2 T. of the butter, cut into small pieces. When the butter melts into the oil, add the crushed clove of garlic to the skillet. When the garlic sizzles, coat the chicken in the egg mixture, then add to the hot pan. Cook the chicken on both sides until just golden, 6-7 minutes total. Transfer the chicken to a plate and loosely tent with foil to retain the heat. Add the limoncello to the pan and deglaze by whisking up the drippings. Reduce the limoncello for one minute, then add the remaining T. of butter and the parsley to the pan. Bring an inch of water to a boil in a medium skillet. Add salt and lemon peels. When the chicken is nearly done, cook the asparagus in the water with lemon peels for 2-3 minutes; drain. Add several thin slices of lemon to the skillet the chicken cooked in. Spoon the sauce and lemon slices onto the finished chicken. Serve alongside asparagus tips.

 

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Delightful Chicken Salad

Delightful Chicken Salad

3 C. diced, cooked chicken breast

8 oz. unsweetened pineapple chunks, drained

1/4 C. minced onion

1/3 C. reduced-calorie or fat-free mayonnaise

1 C. seedless green grapes

½ tsp ground coriander

1 C. diced celery

2 T. lemon juice

1/4 tsp fresh ground pepper

Gently combine and toss all ingredients.  Serve on Lettuce Leaves, or, an English Muffin, Sourdough Bread, a Tomato, a Cantaloupe or Pineapple Half.

 

Grilled Basil Marinated Chicken

Grilled Basil Marinated Chicken

 

1 T. olive oil

1 T. red wine vinegar

1 T. chopped basil leaves, plus 4 sprigs for garnish

1 T. finely chopped red onion

2 tsp. kosher salt

1 tsp. whole black peppercorns

1 clove garlic, chopped

4 boneless, skinless chicken breast halves (about 2 lb.)

 

Whisk together the oil, vinegar, basil, onion, salt, peppercorns, and garlic in a bowl. Transfer the marinade to a gallon-sized sealable plastic bag with the chicken and shake to combine. Refrigerate for at least 3 hours and up to 12 hours.  When ready to cook, build a charcoal fire or preheat gas grill.  Remove chicken from the marinade. Grill the chicken, turning once, until browned and just cooked through, about 4 minutes per side. Transfer the chicken to a platter and garnish with the basil sprigs.

 

Yield: 4 servings

Calories: 282

Fat: 6g

Fiber: 0g

 

 

Greek Stew

Greek Stew

4 chicken breasts

2 cans stewed diced tomatoes

1 can quartered artichoke hearts with juice

15-20 pitless Kalamata olives

1 box of instant couscous

Feta cheese (optional)

 

Lightly spray slow cooker with nonstick spray. Place chicken breasts in bottom of the pot. Pour in stewed diced tomatoes, artichoke hearts and olives, and stir. Cover and cook on medium for six hours or on low for eight hours. To serve, prepare some five-minute instant couscous and put a serving in a bowl. Place one piece of chicken on top, spoon broth over the meat and then lightly sprinkle with feta cheese, if desired.

 

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Fire Station Chicken

Fire Station Chicken

6 chicken breasts

1 28oz bottle of smoky barbecue sauce

1 16oz can pineapple chunks, undrained

2 C. coarsely chopped onion

2 C. coarsely chopped bell pepper

1 seeded and chopped jalapeno chili pepper

 

Place all ingredients in a freezer bag up to two months. Defrost completely in refrigerator. To cook put contents of baggie into Dutch oven. Bring to boil over medium high heat. Cover. Turn heat to medium low and cook one hour or until chicken is no longer pink.

 

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Southwestern Pasta

Southwestern Pasta

1 lb. chicken, cut into 1-inch strips

3 gloves garlic, smashed and minced

1 T. Canola oil

1 medium onion, chopped

2 small zucchini, washed and thinly sliced

1 (8-ounce) package fresh or canned mushrooms, sliced

1 (10-ounce) package jalapeno jack cheese, grated

8 oz. evaporated skimmed milk

1/4 C. salsa

1 C. frozen corn

1 can great northern beans, strained and rinsed

Black pepper to taste

8 oz. pasta, cooked & drained (ziti, rotini or penne)

Shredded parmesan cheese to taste

 

Sauté garlic and chicken strips until browned. Remove from pan and keep warm. Cook onions in the same pan with 1/4 C. water over medium heat until onions are tender, about 5 minutes. Add zucchini to onions and cook for 5 more minutes.  Add mushrooms and cook for 5 minutes more. (you can add 1/2 C.  wine at this point, if you like). Cook uncovered so there is a small amount of fluid in the pan, but the vegetables do not burn. Heat milk in pan and add grated cheese. Stir until cheese is melted. Add vegetables, chicken and cooked pasta. Stir until everything is covered in cheese sauce. Sprinkle Parmesan cheese on top.

 

 

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