Chicken Cutlets with Tomato saute

Recipe courtesy of Real Simple August 2008

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  Ingredients

  • 1 1/2 pounds small chicken cutlets (8 to 12)
  • kosher salt and pepper
  • • 2 tablespoons olive oil
    • 1 1/2 pints grape or cherry tomatoes
    • 3/4 cup dry white wine (such as Sauvignon Blanc)
    • 4 scallions, sliced
    • 2 tablespoons fresh tarragon leaves, chopped

Directions

1. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the oil in a large skillet over medium-high heat. Working in 2 batches, cook the chicken until browned and cooked through, 2 to 3 minutes per side; transfer to plates.
2. Add the tomatoes to the skillet and cook over medium-high heat, stirring occasionally, until they begin to burst, 2 to 3 minutes.
3. Add the wine and simmer until the liquid is reduced by half, 2 to 3 minutes. Stir in the scallions and tarragon and serve with the chicken.

Lean Pulled Pork from a Pressure Cooker

Recipe courtesy of NoFoodLeftBehind.blogspot.com


 The real key to success for this is that the moist cooking in the pressure cooker really counteracts the lack of fat in the tenderloin. I loved this because I knew it was lean and yet it had just as much moisture as the regular pulled pork with all that fat from the butt.

Pulled Pork
Originally uploaded by Food Fanatic.

2 lb. pork tenderloin
2 Tbsp olive oil
1 onion, finely diced
2 cloves garlic, minced
1 cup ketchup
2 Tbsp brown sugar
2 Tbsp Worcestershire sauce
2 Tbsp apple cider vinegar
1/4 tsp dry mustard
1/4 tsp chili powder
1 tsp. salt
1 tsp. pepper
1/4 cup water

In a 6-quart pressure cooker, brown the pork tenderloin in the olive oil over medium-high heat. Add the onion and garlic, and sauté until softened. Add the remaining ingredients and mix to combine. Bring to a boil, cover the pressure cooker and bring to pressure. Cook for 45 minutes at 15 psi. Release the pressure and, using two forks, pull the pork into shreds. Toss the shredded pork in the pan drippings, if desired. Serve hot on rolls.

Adapted from “Speedy Pulled Pork” by Ronda L. Carnicelli athttp://www.seasoned.com

Chicken Hobo

This is an easy-to-do recipe from the gluten-free section on allrecipes.com - one that can be assembled on Sunday for cooking on Monday. Chicken breasts and peppered bacon are sealed with potatoes, carrots and onions in individual foil pouches. Serves 4.

Ingredients

1 pound peppered bacon

3 medium potatoes, chopped

3 medium carrots, peeled and chopped

1 medium onion, chopped

4 skinless, boneless chicken breast halves

1/2 cup butter

Garlic salt to taste

Directions

In a skillet over medium-high heat, cook bacon until evenly brown. Drain, chop coarsely and set aside.

On 4 large squares of heavy-duty aluminum foil, evenly distribute potatoes, carrots and onion. Arrange chicken breasts over the vegetables and sprinkle with chopped bacon. Top each with 2 tablespoons butter and season with garlic salt. Fold foil over the ingredients and seal tightly.

Preheat an outdoor grill to medium-high heat or an oven to 350 degrees.

Place foil packets on the grill and cook for 10 minutes, then turn and cook for another 10. If cooking in the oven, bake 20-25 minutes.

Baked Crispy fish or Chicken

Recipe courtesy of denverpost.com

Personal chef Colleen Clarke's solution to fried chicken (or fish) fingers is this baked version developed for people who are gluten-intolerant. Gluten-free cereals and bread crumbs are sold at Whole Foods, Vitamin Cottage and Wild Oats grocery stores. Serve with green beans and a tomato-cucumber salad. Makes 4 cups of coating.

Ingredients

3 cups Health Valley Rice Crunch 'Ems cereal

1 cup brown rice "bread crumbs"

1/2 teaspoon garlic powder

1/4 teaspoon oregano

1/4 teaspoon marjoram

1/4 teaspoon thyme

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 1/2 cups olive oil (more, if needed)

1/2 cup butter, melted

2 lightly whisked egg whites

2 pounds raw chicken tenders or fish strips (cod, haddock, hake or sea bass)

Directions

Preheat oven to 350 degrees.

Place rice cereal in a food processor and process to desired consistency. Add brown rice crumbs, garlic powder, oregano, marjoram, thyme, salt and pepper, and combine ingredients.

Dip chicken (or fish) in olive oil, then butter, egg white (or water) and finally into bread-crumb mixture. Place chicken (or fish) on a nonstick cookie sheet and bake for 15-20 minutes or until crumbs are brown.

Gluten- Free Meatloaf

Recipe courtesy of Jennifer Kossman, originally from denverpost.com


I recently tried this meatloaf while staying with a friend of mine.  I don't like meatloaf but I really liked this one! And better yet for all those with wheat allergies, it is gluten -free.


1 1/2 pounds ground beef

2 eggs, lightly beaten

1/2 cup raw, grated potato

1/4 cup chopped onion

1/4 cup grated carrot

1/4 cup chopped celery

1/4 cup chopped green pepper

1/4 cup baby green peas

1 teaspoon gluten-free Worcestershire sauce

1/2 teaspoon kosher or sea salt

1 teaspoon freshly ground black pepper

1/2 cup vegetable juice

Directions

Preheat oven to 350.

Mix all ingredients by hand. Shape into a loaf in a flat casserole or loaf pan and bake for 45 minute to 1 hour, or until a knife inserted in the center comes out clean.

Oven Fried Chicken

Recipe Courtesy of Cooking Light, October 2006

I love this recipe because it gives you the flavor of fried chicken without all the grease.

Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 4 servings (serving size: 1 chicken breast half or 1 drumstick and 1 thigh)

Ingredients

• 1  cup  low-fat buttermilk
• 2  large egg whites, beaten
• 1  cup  all-purpose flour (about 4 1/2 ounces)
• 1/3  cup  cornmeal
• 1  teaspoon  salt, divided
• 3/4  teaspoon  freshly ground black pepper
• 1/4  teaspoon  ground red pepper
• 2  chicken breast halves, skinned (about 1 pound)
• 2  chicken thighs, skinned (about 1/2 pound)
• 2  chicken drumsticks, skinned (about 1/2 pound)
• 2  tablespoons  canola oil
• Cooking spray

Preparation

Preheat oven to 425°.

Cover a large baking sheet with parchment paper. Combine buttermilk and egg whites in a shallow dish; stir well with a whisk. Combine flour, cornmeal, 1/2 teaspoon salt, black pepper, and red pepper in a separate shallow dish; stir well. Sprinkle chicken evenly with remaining 1/2 teaspoon salt. Dip chicken in buttermilk mixture; dredge in flour mixture.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Place chicken on prepared baking sheet; lightly coat chicken with cooking spray. Bake at 425° for 30 minutes or until chicken is done.

Nutritional Information

Calories:

450 (28% from fat)

Fat:

13.8g (sat 2.5g,mono 6.1g,poly 3.6g)

Protein:

43.5g

Carbohydrate:

35.3g

Fiber:

1.7g

Cholesterol:

109mg

Iron:

3.2mg

Sodium:

803mg

Calcium:

88mg

Buffalo Chicken Wraps

Recipe courtesy of All Recipes 2009

I LOVE Buffalo Chicken.  This is such an easy recipe and it can easily be adapted to a salad. Omit the hot sauce on some of the chicken and it is also great for the kids.  

• 3 tablespoon vegetable oil
• 1 pound skinless, boneless chicken breasts, cut into bite-size pieces
• 1/4 cup hot sauce
• 4 (10 inch) flour tortillas
• 2 cups shredded lettuce
• 1 celery stalk, diced
• 1/2 cup blue cheese dressing

1. Heat the vegetable oil and butter in a large skillet over medium-high heat. Place the chicken in the pan; cook and stir until the chicken is no longer pink in the center and the juices run clear, about 10 minutes. Remove the pan from the heat. Pour the hot sauce over the cooked chicken and toss to coat.
2. Lay out the flour tortillas and divide the chicken evenly among the tortillas. Top the chicken with lettuce, celery, and blue cheese dressing. Fold in the sides of the tortilla and roll the wrap burrito-style.

Egg, Bacon and Arugula Open-Faced Sandwiches

Recipe courtesy of Home Cooking the Costco Way

I always have a hard time deciding what to make guests for breakfast. 

 This recipe is easy and oh so good.

12 oz bacon

4 slices La Brea Bakery Whole grain loaf

7 large eggs

1/4 heavy cream

salt and pepper

2 Tbsp unsalted butter

1 large tomato, sliced

12 arugula leaves, stems discarded

Cook bacon in a nonstick skillet over medium heat until crisp.  Transfer to paper towels to drain.  Keep warm, covered.  Pour off fat from the skillet and wipe clean with paper towels.

Lightly toast the bread.

Whisk together eggs and cream, season to taste with salt and pepper.  Heat butter in the skillet over med-low heat.  Add the eggs and cook, stirring slowly, until just cooked through.

Place tomato slices on the toasted bread, followed by arugula and bacon.  Top with the scrambled and a few grindings of pepper.

Makes 4 servings

Cuban Braised Beef and Peppers

 

Recipe courtesy of Real Simple December 2009

1 28 oz can diced tomatoes, drained
2 red bell peppers, sliced 1/2 in thick
1 onion, cut into 8 wedges
2 tsp dried oregano
1 tsp ground cumin
Salt and pepper
1 1/2 lbs flank steak, cut crosswise into thirds
1 cup long greain white rice
1 avocado, sliced
fresh cilantro leaves

In a 5 to 6 qt slow cooker, combine the tomatoes, peppers, onion, oregano, cumin 1 1/2 tsp each salt and pepper.  Nestle steak among the vegetables.  Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low 7 to 8 hours.

Twenty five minutes before serving, cook the rice according to package directions.

Using two forks, shred the beef and mix it into the cooking liquid.  Serve with the rice and top with the avocado and cilantro.

Smoked Gouda Macaroni and Cheese

Recipe courtesy of The Best of Cooking Light, 2004


This classic is updated from the original version.  You can use regular Gouda, Swiss, or any other cheese that melts well.  This is my favorite mac n cheese recipe with only 400 calories and 10 grams of fat per serving.

1 (1 ounce) slice whole wheat bread
1 Tbsp butter
1/4 cup thinly sliced green onions
2 garlic cloves, minced
2 tbsp all purpose flour
2 cups fat-free milk
1/2 tsp salt
1/4 tsp black pepper
1/2 cup (2 ounces) shredded smoked Gouda cheese
1/3 cup grated fresh Parmesan cheese
5 cups coarsely chopped fresh spinach
4 cups hot cooked elbow macaroni (about 2 uncooked)
Cooking spray

1. Preheat oven to 350 degrees.
2. Place bread in a food processor;pulse 10 times or until coarse crumbs measure 1/2 cup.
3. Melt butter in a large saucepan over medium heat.  Add sliced onions and minced garlic, and cook 1 minute.  Add flour; cook 1 minute, stirring constantly.  Gradually add milk, salt, and pepper, stirring constantly with a whisk until blended.  Bring to boil, and cook until thick (about 2 minutes).  Remove from heat, and add cheeses, stirring until melted.
4.Add spinach and macaroni to cheese sauce, stirring until well blended.  Spoon mixture into a 2 quart baking dish coated with cooking spray.  Sprinkle with breadcrumbs.  Bake at 350 for 15 minutes or until bubbly.

Serves 4

Whole Wheat Grilled Pizza with Balsamic Grilled Vegetables

Adapted recipe from Sweet Basil Cooking School

This recipe originally called for homemade pizza crust and homemade marinara.  Both were good but were not better than the pre-made stuff, and with a busy schedule, this recipe comes out just the same.  The secret is really in the toppings.  Enjoy!


1 package whole wheat pizza dough from Trader Joe's or Fresh 'n Easy
1 jar of your favorite marinara
1 portabella mushroom, stem and gills removed
1 yellow pepper, cut in half, seeds removed
1/2 zucchini, cut in half lengthwise
3 Tbsp olive oil
1/4 cup balsamic vinegar
1/2 tsp thyme
1/2 tsp oregano
1/2 tsp rosemary
1/2 tsp pepper
8 oz cream cheese
5 oz shredded parmesan cheese

1. Prepare all of the vegetables and place them in a bowl or plastic bag.
2. To prepare the marinade: In a blender, combine the balsamic vinegar, herbs, and pepper until smooth.  With the blender motor running, slowly add the oil, until the marinade is emulsified.  Pour the marinade over the vegetables, toss to coat and let marinade 10 minutes.
3. Preheat the grill to medium heat.
4. Drain the marinade off the vegetables.  Lightly coat or spray the grill with vegetable oil.  Grill the vegetables, turning once until fork tender about 4 minutes per side.  Remove the vegetables from the grill to a cutting board and slice into strips.  Reduce the grill heat to low.
5. Divide the pizza dough into 2 equal pieces.  On a lightly floured surface, roll each piece of dough into a 6 in round.  Oil both sides of each round.
6. Place the dough rounds on the grill and cook until the rounds have bubbled up and are lightly browned on one side, flip and cook until golden brown on the other side.  Turn off grill.
7. Spread cream cheese over each dough round and top with marinara sauce.  Top the sauce with the vegetables and parmesan cheese.  Close the grill lid and allow the cheeses to melt.  Remove the pizzas from grill and cut each into 4 pieces.

Mediterranean Salmon en Papillote with Artichokes, Peppers and Olives

Courtesy of Sweet Basil Cooking School


I am not a big fan of salmon so I like this recipe because you can really substitute any fish. Bake any white fish for about 6 minutes.

4 (6oz) salmon fillets, 1 in thick, skinned
Salt and Pepper
1 jar roasted red peppers, sliced
8 kalamata or other brine-cured black olives, pitted and thnly sliced
1/2 tsp red pepper flakes
2 Tbsp (1oz) unsalted butter, cut into bits
Zest from 1/2 orange, removed in long wide strips with a vegetable peeler and cut crosswise into very thin strips.
1 cup marinated artichokes, drained
1 Tbsp. olive oil
3 garlic cloves,chopped
4 fresh herb sprigs such as rosemary, thyme or oregano

1. Position a rack in the middle of the oven.  Preheat to 500 degrees.
2. Cut four 12 x 15 in sheets of parchment paper.  Fold each crosswise in half to crease, cut into the shape of a large half heat, then unfold.
3. Season the fish with salt and pepper.  Place one fillet just below the crease on each sheet of sheet of parchment.  Top fillets with equal amounts of roasted red pepper slices,olives, pepper flakes,butter,zest, artichokes and herb sprigs.
4.Working with one package at a time, fold the edge of the parchment over in triangles (each should overlap the previous one), following a semicircular path around filet, smoothing out folds as you go and tucking the last fold under to seal papillote completely. Repeat with remaining filets and parchment sheets.
5. Heat a large baking sheet in the oven for 5 minutes.  Place papiollotes on the hot baking sheet, and bake for 9 minutes.  Remove the fish from the oven.
6. To serve, transfer the packets to four plates; with a knife, slit open the top of each packet and tear it to expose the fish (use caution, as steam will escape).  Slide the fish and contents including sauce onto plates and discard paper.

Serves 4

Mediterrean Shrimp Scampi over Pasta

I have been making this recipe for over 10 years and it is still a household and guest favorite.


1/4 olive oil
4 Tbsp butter
5 cloves garlic, minced
1/4 t each basil, parsley and oregano
2 (14oz) can stewed tomatoes, Italian style, coarsely chopped, 1 can drained
1/4 cup Triple Sec
Juice from 1 lemon
1/2 lb large shrimp, peeled and deveined
1/2 cup feta cheese
4 cups hot cooked angel hair pasta (8 oz uncooked)
Parmesan cheese

Melt butter in medium skillet. Add olive oil, garlic, spices, lemon juice and triple sec.  Saute on low boil for 3 minutes.  Add prawns and tomatoes and cook on med-high heat until shrimp are pink.  This should also reduce the liquid.  Serve over hot pasta and sprinkle with feta and parmesan cheese.

Serves 4

Honey Dijon Lamb Chops

Courtesy of Liz Welch


2 T. Dijon Mustard
2 T fresh rosemary
2 T. mint, chopped
4 T. honey
1/2 t. coarsely chopped ground pepper
4 lean (4oz) lamb chops

Preheat broiler or grill

Combine first five ingredients in a small bowl and stir well.  Place chops on a broiler pan, broil 5 minutes on each side. Brush mixture over chops.  Broil an additional 2 minutes on each side or until degree of doneness, basting occasionally with mustard mixture.

Serves 4

***Try with Cauliflower and Raisins recipe

Hawaiian Chicken Burgers with Soy Glaze and Grilled Pineapple

Adapted recipe from Sweet Basil Cooking School

Make sure not to mix the chicken mixture too much or it will be difficult to make into a patty.


Glaze
1/8 cup soy sauce
1/2 cup teriyaki marinade, such as Soy Vay
juice left over from cut pineapple

Burgers
2 lbs. ground chicken
1 Tbsp. minced garlic
1 Tbsp fresh ginger, minced
salt and pepper
6 romaine lettuce leaves
6 tomato slices
6 whole wheat hamburger buns
1 fresh pineapple, peeled, cored, and cut into 1/2 in thick slices

1. To make the glaze: Put all glaze ingredients in a saucepan over low heat.  Simmer mixture until slightly thickened. remove from heat and set aside.
2. Meanwhile, preheat the grill to medium heat.
3. To make burgers: In a large mixing bowl, combine the ground chicken, ginger, garlic, salt and pepper.  When well mixed, form chicken into 6 patties.
4. Brush all sides of the burgers and pineapple with glaze and place on grill.  Grill the pineapple for 3 minutes per side.  Remove the pineapple and place on a plate and cover with foil to keep warm.  Grill the chicken burgers 5 to 6 minutes on each side.  The juices should run clear.
5. Serve the chicken burgers on the buns with pineapple, tomato slices and lettuce.

Serves 6

Classic Chicken Parmesan

Courtesy of Cooking Light, September 1998


4 skinned, boneless chicken breast halves
1/2 cup seasoned breadcrumbs
1/4 cup grated parmesan cheese
1/2 tsp dried Italian seasoning
1/3 cup all purpose flour
2 large egg whites, lightly beaten
2 tsp olive oil
4 cups hot cooked spaghetti ( about 8 oz uncooked pasta)
3 cups pasta sauce
1 cup mozzarella cheese

1. Place each chicken breast half between 2 sheets of heavy duty plastic wrap; flatten to 1/4 in thickness using a meat mallet.
2. Combine breadcrumbs, parmesan cheese, and Italian seasoning in a shallow dish.  Dredge 1 chicken breast half in flour, dip in egg whites; dredge in breadcrumb mixture.  Repeat procedure with remaining chicken.
3. Heat oil in a large nonstick skillet over medium-high heat.  Add chicken; cook 5 minutes on each side or until done.
4. Place 1 cup spaghetti in each of the gratin dishes.  Spoon 1/2 cup pasta sauce over each serving.  Top with 1 chicken breast half.  Spoon 1/4 cup sauce over each serving.  Sprinkle with 1/4 mozzarella cheese.
5. Preheat broiler.  Place gratin dishes on baking sheet; broil 3 minutes or until cheese melts.

4 servings

Grilled Chicken Ratatouille

Courtesy of Sweet Basil Cooking School

I made this recipe in a cooking class.  It looks like alot of work, but it is really very easy.  I am not particularly fond of eggplant but in this recipe it was really very good.

Ratatouille

2 eggplants, cut into 1/2 in. cubes

4 onions, chopped

1/2 cup olive oil

Course salt, to taste

4 yellow squash, cut into 1/2 in. cubes

2 large red bell peppers, cut into 1/2 in. cubes

8 plum tomatoes, peeled, seeded and chopped

7 garlic cloves, minced

1 tsp. chopped fresh thyme

1/2 cup fresh parsley, chopped

1/4 cup basil, chopped

Grated Parmesan-Reggiano cheese

Chicken

6 boneless, skinless chicken breasts

2 Tbsp. olive oil

1 garlic clove, minced

1 Tbsp. fresh oregano, chopped

1.Preheat oven to 450 degrees.

2. To make ratatouille:  In a large roasting pan, stir together the eggplant, onions, 1/4 cup oil, and salt.  Roast the vegetables in the middle of the oven, stirring occasionally, for 15 minutes.  Add the squash, bell peppers, 2 tablespoons oil and additional salt; roast, stirring occasionally until peppers are tender, 25 to 30 minutes.

3. In a heavy saucepan over medium heat, simmer the tomatoes, garlic, thyme, and remaining 2 tablespoons oil, stirring occasionally, until thickened like a sauce, 12 to 15 minutes. Stir the tomatoes into the roasted vegetables and season the ratatouille with salt and pepper.  

4. To prepare the chicken: Preheat the grill to medium heat.

5. In a medium bowl, coat the chicken with oil, garlic and oregano.  Place the chicken breasts on the grill for 4 minutes on one side, flip and cook for another 4 minutes.  Remove chicken from grill.

6. Place chicken on a platter and serve with the ratatouille and some Parmesan cheese.


Serves 6

Pressure Cooker Chicken with Potatoes and Green Beans

I just got a new pressure cooker and needed to try it out. I found a recipe in the instruction booklet and changed it a little.  We had a friend in town and I warned him it was the first time I was trying out the thing and we may have to order pizza.  Turns out he doesn't really like chicken breasts but LOVED this recipe.  In fact,  he now wants to get his wife one for Christmas.

5 chicken breasts, boneless
2 jars Marsala sauce from Trader Joe's
3 Yukon potatoes, washed and quartered
2 large handfuls of green beans, trimmed and washed
2 Tablespoons olive oil

Turn electric pressure cooker to Browning.  Add olive oil and chicken breasts.  Cook until browned, about 10 minutes, turning halfway.  Remove from cooker and add trivet.
Pour in jars of sauce and place chicken on top of trivet.  Place potatoes on top of chicken and green beans on top of potatoes.
Select High Pressure and set timer to 11 minutes.  When audible beep sounds, use Quick Pressure Release to release pressure.  When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse.  Leave on warm until ready to serve.