Chicken Spirals
(8 Servings)
2 cups chopped parsley
6 tablespoons Grey Poupon Dijon Mustard, divided
2 tablespoons grated Parmesan cheese
3 cloves garlic, crushed
2 teaspoons dried basil leaves
2/3 cup Egg Beaters Real Egg Product, divided
1 1/2 cups plain dry bread crumbs, divided
8 boneless, skinless chicken breasts, pounded to 1/4-inch thickness
2 tablespoons margarine, melted
Hot cooked rice, optional
In small bowl, blend parsley, 4 tablespoons mustard, cheese, garlic, basil and 4 tablespoons egg product; stir in 1/2 cup bread crumbs. Spread crumb mixture evenly over each chicken breast. Roll up each breast from short end. Combine remaining egg product and mustard. Dip chicken rolls in egg mixture, then roll in remaining bread crumbs. Cut each roll crosswise into 4 equal pieces. Thread rolled chicken pieces on 8 skewers. Broil 6 inches from heat source for 10 to 15 minutes or until done, turning and brushing with melted margarine. Serve with rice if desired.
Roasted Garlic Angel Hair
(4 servings)
3 large garlic head (1 teaspoon garlic powder may be substituted for garlic heads)
1/4 cup Grey Poupon Dijon mustard
2 tablespoons lemon juice
1/8 teaspoon teaspoon
1 cup julienne zucchini
1 cup sliced fresh mushrooms
1 tablespoon margarine
1/2 cup water
1 medium tomato, chopped
8 ounces angel hair pasta, cooked and drained
Spray each head of garlic lightly with cooking spray; wrap each head separately in foil. Place in small baking pan; bake at 400 F for 45 minutes. Cool 10 minutes. Separate cloves. squeeze cloves to extract pulp (discard skins).
In food processor or blender, puree garlic pulp, mustard, lemon juice and pepper; set aside. In skillet, over medium-high heat, saut‚ zucchini and mushrooms in margarine until tender-crisp, about 3 minutes. Add garlic mixture, water and tomato. Reduce heat to low; cook and stir until sauce is heated through. Toss with hot cooked angel hair. Serve immediately.
Rack of Pork with Parsleyed Crumb
(Serves 8)
1 whole rack of pork, chine bone (back bone) trimmed, about 7 or 8 ribs
Salt and coarsely ground black pepper, to taste
3/4 cup coarse-grained mustard
1 1/2 cups fresh bread crumbs
3/4 cup minced fresh parsley
1 tablespoon dried thyme, crumbled
3 garlic cloves, peeled and crushed
Heat oven to 350 F. Season pork with salt and pepper, as desired. Brush pork with 1/4 cup mustard. In medium bowl, combine remaining mustard with remaining ingredients. Press crumb mixture evenly over top of pork. Arrange rack of pork crumb side up in roasting pan. Roast for 1 1/2 hours, or until meat thermometer inserted into center of meaty part registers 155 F. Let rest 10 minutes. Carve pork and serve.
Turkey and Creamy Basil
(Good recipe for using leftovers)
(4 servings)
1 garlic clove, finely chopped
1 1/2 cups low-sodium canned chicken broth
1 cup fresh basil leaves, loosely packed
1/4 cup sun-dried tomatoes, finely chopped
2 cups leftover cooked turkey, skin removed, cut into 1/2-inch pieces
2 tablespoons cornstarch dissolved in 1/4 cup cold water
1/2 cup non-fat plain yogurt
8 ounces dry penne pasta
2 tablespoons grated parmesan cheese, optional
Salt and freshly ground pepper to taste
Fresh basil leaves and parsley for garnish
Combine garlic, broth and basil in a 2-quart saucepan. Bring to boil then reduce heat and simmer for 3 minutes. Carefully pour the sauce into a blender. Cover, then blend on high for 2 minutes until all of the basil is chopped. Return sauce to pan. Add sun-dried tomatoes and turkey. Bring to a boil. Stir in cornstarch mixture. Reduce heat to medium and cook, stirring constantly until the sauce thickens, about 2 minutes. Remove from heat and stir in yogurt. Season with salt and pepper. Heat sauce another minute and set aside..
Cook pasta according to package directions. Drain pasta and toss in a bowl with parmesan cheese and turkey sauce. Garnish with a few basil leaves and fresh chopped parsley, if desired.
Pecan-Roasted Trout
(Serves 4)
4 large trout fillets (about 6 to ounces each)
Salt & pepper to taste
Fresh lemon juice to taste
1/2 cup seasoned bread crumbs, divided in half
1 cup roasted pecans (5 to 7 minutes at 350 F, until deep brown and glossy)
2 teaspoons rosemary
1/3 cup all-purpose flour
1 egg beaten with 2-3 teaspoons water
2 tablespoons vegetable oil, divided in half
2 tablespoons butter, divided in half
Season trout fillets with salt, pepper and lemon juice. Let stand at room temperature for 10 to 15 minutes. Combine 2 tablespoons of bread crumbs with pecans in blender or food processor. Grind pecans finely, combine with remaining bread crumbs and rosemary and transfer to plate. Dredge fillets in flour, shake off excess. Dip in egg wash. Place fillets skin-side up on crumb mixture, pressing into flesh. In large skillet, heat 1 tablespoon each of oil and butter over medium-high heat. Place two fillets, skin-side up in skillet and cook until golden brown, about 3 minutes. Transfer to plate. Repeat with remaining butter, oil and fillets.
Honey Lemon Herb Chicken
(Makes 4 to 6 servings)
1/3 cup honey
1/4 cup ReaLemon lemon juice from concentrate
2 teaspoons rosemary leaves, crushed
1/4 teaspoon crushed red pepper
6 skinned, boneless chicken breast halves
Preheat oven to 350 degrees. Combine all ingredients except chicken. In baking dish, pour 1/2 sauce over chicken. Bake 1 hour or until tender, brushing occasionally with remaining sauce. Serve with steamed new potatoes and broccoli. Refrigerate leftovers.
Orange-glazed Chicken Breast
(Makes 4 to 6 servings)
1 cup Pure Premium Orange Juice
1/4 cup soy sauce
3 tablespoons orange marmalade
2 cloves mince garlic
1 tablespoon minced fresh ginger
4-6 boneless, skinless chicken breast halves
In container with lid, mix orange juice, soy sauce, marmalade, garlic and giner. Marinate chicken breasts with 1/2 cup of mixture in covered container 2-4 hours, refrigerated. Remove chicken from marinade and discard used marinade. In a small saucepan, thicken remaining marinade by reducing from 1 cup to 1/2 cup. Grill, broil or bake chicken over medium heat, basting often with reduced marinade until cooked through.
White Chili
(6 servings)
6 white corn tortillas
1 tablespoon olive or canola oil
3/4 pound boneless, skinless chicken breast, trimmed and cut into 3/4-inch chunks
Salt and freshly ground black pepper to taste
2 small red bell peppers, seeded and diced
1 large onion, chopped
1 4-ounce can chopped green chilies, drained
3 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 14-ounce can reduced-sodium chicken broth, defatted
2 cups fat free or lowfat milk
2 15-ounce cans white hominy, drained and rinsed
1/2 cup chopped fresh cilantro
Lime wedges for garnish
Place a tortilla directly on stortop burner (gas or electric), set a medium-low heat and toast, turning grequently with tongs, until light golden and fragrant, 30 to 60 seconds. Repeat with 3 more tortillas. Cut toasted tortillas into 1-inch wide strips and set aside.
Season chichen with salt and pepper. In a deep saute pan or Dutch oven, heat 1/2 tablespoon oil over medium-high heat. Add chicken and cook, stirring often, until lightly browned, 2 to 3 minutes. Transfer to a plate and set aside.
Add remaining 1/2 tablespoon oil to pan. Add bell peppers and onion; season with salt and pepper and cook, stirring often, until softened, about 3 minutes. Add chopped green chilies, garlic, chili powder, cumin and oregano; cook and stir until fragrant, about 1 minute. Add broth and milk to the pan and bring to a simmer, stirring. Stir in hominy, toasted tortilla strips and browned chicken.
Reduce heat to low. Cover and simmer, stirring occasionally, until chicken is cooked through and sauce has thickened, about 20 minutes. Meanwhile, toast remaining 2 tortillas as directed in step 1 for garnish. Stir 1/4 cup of the cilantro into chili. Taste and adjust seasonings. Ladle the chili into bowls and garnish with remaining chopped cilantro, lime wedges and a few additional tortilla strips. Serve immediately. (300 calories per serving.)
