Kristen's Recipes

1 lb. chicken breast, ground
1 T. vegetable oil
1/2 lb. lowfat mozzarella cheese, grated
1/2 small onion, finely diced
1 clove garlic, minced
1 medium green pepper, seeded, minced
1 small tomato, finely chopped
1/2 tsp. salt
5 C. instant corn flour (masa harina)
6 C. water

In nonstick skillet, sauté chicken in oil over low heat until it turns white. Stir chicken constantly to keep it from sticking. Add onion, garlic, green pepper, and tomato. Cook chicken mixture through. Remove skillet from stove and let mixture cool in refrigerator. Meanwhile, place flour in large mixing bowl and stir in enough water to make stiff, tortilla-like dough. When chicken mixture has cooled, mix in cheese. Divide dough into 24 portions. With your hands, roll dough into balls and flatten each into 1/2–inch thick circle. Put spoonful of chicken mixture in middle of each circle of dough and bring edges to center. Flatten ball of dough again until it is 1/2–inch thick. In very hot iron skillet, cook pupusas on each side until golden brown. Serve hot.

Yield: 12 servings
Serving size: 2 pupusas

Calories: 290
Fat: 7g
Fiber: 5g

1 1/2 lb. chicken breast, skinned, fat removed
1/2 C. fresh lemon juice
2 T. white wine vinegar
1/2 C. fresh lemon peel, sliced
3 tsp. fresh oregano, chopped (or 1 tsp. dried oregano, crushed)
1 medium onion, sliced
1/4 tsp. salt to taste black pepper
1/2 tsp. paprika

Place chicken in 13- by 9- by 2-inch glass baking dish. Mix lemon juice, vinegar, lemon peel, oregano, and onions. Pour over chicken, cover, and marinate in refrigerator several hours, turning occasionally, or overnight. Sprinkle with salt, pepper, and paprika. Cover and bake at 300 ºF for 30 minutes. Uncover and bake for added 30 minutes or until done.

Yield: 4 servings
Serving size: 1 breast with sauce

Calories: 179
Total fat: 4 g
Total fiber: 2 g

4 chicken breasts
2 tsp. olive oil
20 fresh figs, halved
1 tsp. sweet paprika, divided
2 tsp. fresh rosemary, coarsely chopped
1 ½ C. red wine
salt and pepper to taste

Sprinkle chicken with ½ tsp. paprika, salt and pepper. Heat oil in a large pan. Add chicken breasts and brown both sides, about 2 minutes per side. Add wine and figs, and sprinkle rosemary and remaining ½ tsp. paprika on top. Turn heat to medium, cover, and cook until chicken is cooked through, about 12-15 minutes. Move chicken from pan to a plate, and let it rest covered. Let the wine and fig sauce reduce without a cover for an additional 5 minutes, until thickened. Divide chicken breasts among plates, and pour sauce on top.

 

Extra Virgin Olive Oil

2 pints grape tomatoes (with skin)

10-12 cloves garlic

1 small shallot (chopped)

1 lb. ground turkey breast

2 pints grape tomato

1 medium sized zucchini (chopped)

1 medium yellow squash (chopped)

1 green pepper

1 red pepper

1 T.p red pepper flakes

1 1/2 tsp thyme

Salt & Pepper

1 store bought log of polenta

1/2 C. Pecorino Romano cheese

2 C. low fat shredded mozzarella cheese

 

Place grape tomatoes and garlic (still in skins) on baking sheet. Drizzle with olive oil, salt and pepper. Place in 425 degree preheated oven and roast for 25-30 minutes. Once roasted, remove from oven. Carefully peel garlic out of skins and put in bowl. Using the back of a spoon, mash to a thick paste. Add tomatoes and blend using a potato masher. Add salt and pepper to taste. While tomatoes and garlic are roasting, pour enough olive oil to coat the bottom of a large skillet and put over medium heat. Add shallot and cook for two minutes. Once shallot is translucent; brown turkey. Once cooked, drain excess fat and set aside in large bowl. In same skillet add more olive oil and sauté squash, zucchini, peppers, and eggplant until tender. Mix in red pepper flakes, thyme, basil, salt and pepper to taste. Cut polenta log into 1/4 inch thick logs and place in single layer in large baking casserole that has been sprayed with cooking spray. Spread cooked ground turkey on top of polenta. Sprinkle Pecorino cheese over ground turkey then layer with vegetable mixture, tomato sauce and finally mozzarella cheese. Cover with foil and bake in 425 degree oven for 25-35 minutes or until cheese is bubbling, making sure to remove the foil for the final ten minutes of baking. Remove from oven and let sit for five to ten minutes before serving.

 

1 T. butter

1 med. sliced onion

1/2 c. sliced mushrooms

1 can condensed cream of mushroom soup

1 tsp. curry

1/2 c. sour cream

2 1/2 c. cooked chicken, cut in chunks or slices

1/4 c. chopped parsley

Noodles

 

Prepare noodles as normal. Melt butter in skillet; saute onions and mushrooms. Stir in soup, curry and sour cream to make a sauce. Add chicken and parsley. Continue to simmer until heated through. Serve over noodles or pour sauce over noodles as a side dish to heated chicken.

1 (5 to 6-pound) whole roasting chicken, neck and giblets discarded

Salt and freshly ground black pepper

1 orange, quartered

1 lemon, quartered

1 head garlic, halved crosswise, plus 3 garlic cloves, chopped

2 (14-ounce) cans reduced-sodium chicken broth

1/4 C. frozen orange juice concentrate, thawed

1/4 C. fresh lemon juice

2 T. olive oil

1 T. chopped fresh oregano leaves

Kitchen string or butcher twine

Position the rack in the center of the oven and preheat to 400 degrees F.

Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper.

 

Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning. Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked 1 hour. Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer. Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan). Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the sauce is reduced to 1 C., stirring often, about 3 minutes. Strain into a 2-C. glass measuring C. and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce.

1⁄2 C. pine nuts, coarsely chopped

1 oz. freshly grated Parmesan cheese (1⁄4 C.)

1⁄2 tsp. dried Italian seasoning

1 pound turkey cutlets, about 1⁄3 inch thick

2 tsp. extra-virgin olive oil

2 oz. shredded part-skim mozzarella cheese (1⁄2 C.)

Salt and freshly ground black pepper

 

Heat oven to broil. Bring sauce to low simmer in a small saucepan over medium-low heat. Remove from heat and cover to keep warm. Stir together pine nuts, Parmesan, and Italian seasoning in a wide, shallow dish. Season turkey on both sides with salt and pepper, then dredge both sides in the nut mixture, pressing to adhere. Heat oil in a large nonstick skillet over medium-low heat. Add turkey and cook until coating is golden brown and juices run clear, about 4 minutes per side. If nuts brown too quickly, reduce heat. Place turkey in a baking pan, top evenly with mozzarella, and broil until cheese melts, about 30 seconds. Spoon 1⁄2 C. of warm sauce on each plate and top each with a piece of turkey.

 

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1 tsp. olive oil

1 C. chopped onion (about 1 small onion)

1 pound ground turkey

3 garlic cloves, peeled and minced

1 C. beef broth

1/3 C. raisins

1/3 C. chopped green olives stuffed with pimentos

3 T. capers

1 T. tomato paste

Black pepper to taste

 

Heat the oil and add the chopped onion, cooking until soft (about 5 minutes). Add the ground beef or turkey and garlic, and cook until the meat is no longer pink, stirring periodically.  Add the broth, raisins, olives, capers, and tomato paste. Stir and bring to a simmer, then cover and cook 25 minutes or so. Serve over steamed white rice. Supposedly it goes great with fried  plantains but I just fried sliced bananas in some butter, about 4 minutes per side, until slightly browned.

2 large boneless, skinless chicken breasts, cut into chunks

1 medium onion, finely chopped

1 tablespoon chopped fresh parsley

1/2 cup fresh white bread crumbs

2 teaspoons chicken stock, dissolved in

1 teaspoon boiling water

Salt and freshly ground black pepper

All-purpose flour for coating

Vegetable oil for frying

 

Sweet-and-Sour Sauce

1 medium onion, finely chopped

1 small sweet red pepper, seeded and chopped

1 ½ tablespoons vegetable oil

One 14-ounce can of chopped tomatoes

1 tablespoon tomato paste

1/2 cup pineapple juice

1 teaspoon light brown sugar

1 teaspoon malt vinegar

1 teaspoon soy sauce

Freshly ground black pepper

 

Using your hands, squeeze out some of the excess liquid from the grated apple. Combine the chicken, onion, parsley, crumbs, apple, and stock and chop in a food processor for a few seconds. Season with a little salt and pepper. With your hands, form into about 20 balls, roll in the flour, and panfry until lightly golden, about 10 minutes. For the sauce, saute the onion and red pepper in the oil until softened. Add the rest of the ingredients, bring to a boil, and simmer, covered, for 15 minutes. Pour over the balls and serve with rice.

 

from: Favorite Family Meals

 

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Handful of basil leaves

8 cherry tomatoes

Miso or bouillon (1/2 C.)

Handful of mung bean sprouts

2 handfuls of green salad leaves

Handful of spinach

 

Lay a sheet of foil in baking tray and place the chicken breasts on the foil. Tear the basil leaves, halve the tomatoes and toss over chicken. Using a tsp. of bouillon or Miso mix with half C. of boiling water to make a stock and then pour over chicken. Fold over the foil to make a parcel and bake in the oven on 400F for 20 minutes. Serve the chicken on a bed of raw or lightly steamed spinach with a slad made from fresh herbs, mung sprouts and salad leaves.

 

 

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2 T. extra-virgin olive oil

4 (6 oz.) boneless skinless chicken breast halves

Salt

Fresh ground black pepper

1/4 tsp. crushed red pepper flakes

1 large red onion, thinly sliced

5 garlic cloves, minced

1 C. quick-cooking polenta

1/2 C. mascarpone cheese

1/4 C. grated parmigiano-reggiano cheese

1/2 pint yellow grape tomatoes

1/2 pint red grape tomatoes

20 fresh basil leaves, chopped

 

Bring 3 C. chicken broth to a boil in a saucepan. While the stock is coming to a boil; heat a large nonstick skillet over med-high heat with the olive oil. Season the chicken with salt, pepper, and red pepper flakes; add chicken to the hot skillet and cook 3-4 minutes or until the chicken is lightly browned. Scoot the chicken over to the edges of the skillet, then add in the onions and garlic; continuing to cook for 3 more minutes. Add the remaining C. of chicken broth and cook 3-4 minutes or until reduced by half. While the sauce is reducing, whisk the quick-cooking polenta into the boiling broth in the saucepan until it masses; stir in the mascarpone cheese and Parmigiano and season with salt and pepper; you want the polenta to be slightly loose; if it gets too tight, stir in some more broth to loosen it up a little. To finish the chicken, add in the yellow and red grape tomatoes, stir to combine and continue to cook for 1-2 minutes or until the tomatoes are heated through and starting to burst. Add in the basil and toss with the chicken and tomatoes. Serve the polenta in shallow bowls and top with the fresh tomato and basil chicken.

 

 

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1/4 C.  mayonnaise or salad dressing

1 T. Dijon mustard

4 (1 oz.) slices cooked ham

4 (1 oz.) slices Swiss cheese

 

Heat grill. Place 1 chicken breast half between 2 pieces of plastic wrap or waxed paper. working from center, gently lb. chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining chicken breast halves. In small bowl, combine mayonnaise and mustard. Cut four 18×12-inch pieces of heavy-duty foil. Place 1 chicken breast half on each; spread about 1 T. mayonnaise mixture on each breast half. Top each with 1 slice ham and 1 slice cheese. Wrap each packet using double-fold seals, allowing room for heat expansion. When ready to grill, place packets, seam side up, on gas grill over medium heat, on charcoal grill 4 to 6 inches from medium coals, or on campfire grill over medium heat. cook 20 to 30 minutes or until chicken is fork tender and juices run clear, rearranging packets several times during cooking.

 

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1/4 C. Flour

1/2 tsp. Salt

Pepper to taste

1/2 tsp. Oregano, dried

4 T. Oil

4 T. Butter (or margarine)

1 C. Fresh Mushrooms, sliced

1/2 C. Marsala wine

 

Pound chicken breasts between sheets of “Saran Wrap” until about 1/4″ even-thickness. Combine flour, salt, pepper and oregano, blend. Dredge chicken pieces in the flour, shake off excess.  Cook the breasts on medium heat for about two minutes on the first side, until lightly brown. Turn breasts over to second side to cook, add the mushrooms around the chicken breasts.  Cook breasts about two more minutes, until lightly browned on the second side, stir the mushrooms. When lightly browned, add Marsala around the chicken pieces, cover and simmer for about ten minutes. Transfer to serving plate.

 

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1 1/2 C. chicken stock or broth

1 C. jasmine rice

3 T. vegetable oil

4- 6 to 8 oz boneless, skinless chicken breasts, cut into bite sized pieces

Salt and black pepper

1 green bell pepper, cored, de-seeded, and thinly sliced

1 medium yellow onion, thinly sliced

3 large garlic cloves, chopped

1 small jalapeno, cut in half and seeded

3-inch piece of fresh ginger, peeled and freshly grated

2 C. broccoli florets

zest and juice of 1 lime

1/4 C. fresh cilantro leaves, chopped

3 scallions, thinly sliced

1/2 C. fresh flat leaf parsley leaves, chopped

1 C. frozen peas

Tabasco sauce to taste

 

In a sauce pan, combine 1 C. of the chicken stock, 4 oz. of the coconut milk, and the jasmine rice. Bring to a simmer, cover, and cook for 15 minutes. Turn the heat off and keep the rice covered until ready to serve. While the coconut jasmine rice is cooking, preheat a large nonstick skillet over high heat with about 2 T. of the vegetable oil. Season the chicken pieces with salt and pepper. Add the chicken pieces spreading them evenly across the pan, and brown the chicken on all sides, about 3 to 4 minutes. Remove the browned chicken to a plate and reserve. Add the last T. of vegetable oil to the pan. Add the green bell peppers, onions, garlic, jalapenos, ginger, and broccoli florets. Cook, stirring frequently, for 3 to 4 minutes, or until the veggies start to wilt. To the skillet add the remaining coconut mil and 1/2 C. chicken stock. Bring the mixture to a boil, then reduce the heat and simmer for 4 to 5 minutes. Add the chicken back to the skillet, and return it to a simmer for about 2 more minutes. Add the lime juice, lime zest, cilantro, scallions, parsley, and frozen peas. Stir to thoroughly combine. Simmer a minute more to heat the peas, taste, and adjust the seasoning. Add more salt or some hot sauce, if you like heat. Service over the coconut jasmine rice.

 

 

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Mixture of chopped, fresh herbs including basil, oregano, thyme, rosemary and sage

Olive oil, for sautéing

Salt and pepper, to taste

1 large tomato chopped in medium-sized dices

 

Rinse and pat chicken breasts dry with cloth. Rub each generously with herb mixture. Heat 1/4 C. of olive oil in skillet over high heat. Sauté chicken breasts for 3-4 minutes; flip and sauté an additional 3-4 minutes. Once finished, season with salt and pepper and serve with fresh tomatoes.

 

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1 1/2 C. applesauce

1 jalapeno, seeds removed and diced (or 2 tsp. of canned)

1/2 C. diced onion

1/4 C. apple juice

4 T. olive oil

1/2 tsp. salt

 

Preheat oven to 375 F. Season turkey tenderloins with oil, salt, and pepper and place in oven safe pan. Place onion and jalapeno in an oven safe pan and cook in oven for 15 minutes or until onion starts to brown.  Remove onion and jalapeno from oven and place in a blender or food processor with apple juice and applesauce. Blend on high until almost smooth. Remove and refrigerate.  Place seasoned turkey tenderloins in oven for 30 minutes or until meat reaches 160 F in temperature.  Once turkey tenderloins are cooked, remove from oven, slice and serve with apple chutney.

 

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