Serves 4
1 lb boneless skinless chicken breast
1 tablespoon butter
1 tablespoon italian seasoning
4 cloves minced garlic
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup chicken broth
1/2 cup heavy cream
1 cup grape tomatoes, sliced in half length-wise
8 oz cooked hot fettucine
1. Flatten chicken to 1/2 inch thickness. In a skillet, brown chicken on both sides in butter and oil, remove and set aside. In the same skillet, saute onion until tender. Add basil, garlic, salt, and pepper; cook and stir for 2-3 minutes. Stir in broth, cream, parsley, and tomatoes. Return chicken to pan. Cover and simmer for 15 minutes or until chicken juices run clear.
2. Meanwhile, cook the fettucine according to package directions; drain. Arrange chicken over fettucine; top with sauce.
Per Serving (excluding pasta): 226 Calories; 11g Fat (44.6% calories from fat); 28g Protein; 3g Carbohydrate; trace Dietary Fiber; 98mg Cholesterol; 377mg Sodium.
Monday, February 6, 2012
Beef Broccoli Stir Fry
Serves 4
2 1/2 Tbsp cornstarch
1/4 tsp table salt
2 tsp canola oil
1 c reduced-sodium chicken broth
5 c broccoli
1 Tbsp ginger root
2 tsp minced garlic
1/4 tsp red pepper flakes
1/4 c low-sodium soy sauce
1/2 c water
7 1/4 oz lean sirloin beef
1. On a plate, combine 2 tablespoons cornstarch and salt; add beef and toss to coat.
Heat oil in a large nonstick wok or large deep skillet over medium-high heat. Add beef and stir-fry until lightly browned, about 4 minutes; transfer to a bowl with a slotted spoon.
2. Add 1/2 cup broth to same pan; stir to loosen any bits on food on bottom of pan. Add broccoli; cover and cook, tossing occasionally and sprinkling with a tablespoon water if needed, until broccoli is almost crisp-tender, about 3 minutes. Uncover pan and add ginger, garlic and red pepper flakes; stir-fry until fragrant, about 1 minute.
3. In a cup, stir together soy sauce, remaining 1/2 cup broth, remaining 1/2 tablespoon cornstarch and water until blended; stir into pan. Reduce heat to medium-low and bring to a simmer; simmer until slightly thickened, about 1 minute.
Return beef and accumulated juices to pan; toss to coat. Serve. Yields about 1 1/4 cups per serving.
2 1/2 Tbsp cornstarch
1/4 tsp table salt
2 tsp canola oil
1 c reduced-sodium chicken broth
5 c broccoli
1 Tbsp ginger root
2 tsp minced garlic
1/4 tsp red pepper flakes
1/4 c low-sodium soy sauce
1/2 c water
7 1/4 oz lean sirloin beef
1. On a plate, combine 2 tablespoons cornstarch and salt; add beef and toss to coat.
Heat oil in a large nonstick wok or large deep skillet over medium-high heat. Add beef and stir-fry until lightly browned, about 4 minutes; transfer to a bowl with a slotted spoon.
2. Add 1/2 cup broth to same pan; stir to loosen any bits on food on bottom of pan. Add broccoli; cover and cook, tossing occasionally and sprinkling with a tablespoon water if needed, until broccoli is almost crisp-tender, about 3 minutes. Uncover pan and add ginger, garlic and red pepper flakes; stir-fry until fragrant, about 1 minute.
3. In a cup, stir together soy sauce, remaining 1/2 cup broth, remaining 1/2 tablespoon cornstarch and water until blended; stir into pan. Reduce heat to medium-low and bring to a simmer; simmer until slightly thickened, about 1 minute.
Return beef and accumulated juices to pan; toss to coat. Serve. Yields about 1 1/4 cups per serving.
Balsamic Chicken
Serves 4
2 tsp oil, divided
3 Tbsp balsamic vinegar, divided
2 tsp Dijon mustard
1 clove garlic, crushed
1 pound skinless boneless chicken breasts
2 cups mushrooms, halved
1/3 cup chicken broth
1/4 tsp thyme
1. In a medium bowl, mix 2 Tbsp of vinegar, mustard and garlic. Add chicken and turn to coat.
2. In a nonstick skillet, heat 1 tsp of oil. Add chicken and marinade; saute chicken until cooked through, about 3 minutes on each side. Transfer chicken to a platter and keep warm.
3. Heat remaining tsp of oil in skillet. Add mushrooms and saute for 1 minute. Add broth, thyme and remaining Tbsp of vinegar. Cook, stirring occasionally, until mushrooms are deep brown, about 2 minutes. Serve chicken topped with mushrooms.
Per Serving: 162 Calories; 4g Fat (23.0% calories from fat); 28g Protein; 3g Carbohydrate; 1g Dietary Fiber; 66mg Cholesterol; 170mg Sodium.
2 tsp oil, divided
3 Tbsp balsamic vinegar, divided
2 tsp Dijon mustard
1 clove garlic, crushed
1 pound skinless boneless chicken breasts
2 cups mushrooms, halved
1/3 cup chicken broth
1/4 tsp thyme
1. In a medium bowl, mix 2 Tbsp of vinegar, mustard and garlic. Add chicken and turn to coat.
2. In a nonstick skillet, heat 1 tsp of oil. Add chicken and marinade; saute chicken until cooked through, about 3 minutes on each side. Transfer chicken to a platter and keep warm.
3. Heat remaining tsp of oil in skillet. Add mushrooms and saute for 1 minute. Add broth, thyme and remaining Tbsp of vinegar. Cook, stirring occasionally, until mushrooms are deep brown, about 2 minutes. Serve chicken topped with mushrooms.
Per Serving: 162 Calories; 4g Fat (23.0% calories from fat); 28g Protein; 3g Carbohydrate; 1g Dietary Fiber; 66mg Cholesterol; 170mg Sodium.
Minestra di Vegitali w/ White Beans
Serves 8 or 4 large bowls
2 medium carrots, diced
3 stalks celery, chopped
2 medium zucchini, halved lengthwise and thinly sliced into half moons
2 cans (14.5 oz) diced tomatoes, with juice
2 cans S&W Cannelini Beans
1 can cannelini (15 oz)
1 can great northern (15 oz)
1 teaspoon salt
black pepper, to taste
1 teaspoon italian seasoning, crumbled
1/4 c fresh italian parsley, chopped,
3 cans (14 oz) chicken broth
1/3 cup orzo
parmesan cheese to taste
1. Place the carrots, celery, zucchini, tomatoes, beans, salt, pepper, herbs, and broth in the slow cooker. Wipe the outside edge of the parmesan cheese rind clean with a damp paper towel and add it to the crock, if using. Cover and cook on low for 6-8 hours.
2. When the soup is almost done, discard the parmesan rind and add the pasta. Cover and simmer on high for 15-20 minutes to cook the pasta.
3. Ladle the soup into serving bowls and serve hot, drizzled with olive oil and sprinkled with lots of grated parmesan.
Per serving (8) - Per Serving (excluding unknown items): 153 Calories; 1g Fat (8.0% calories from fat); 9g Protein; 29g Carbohydrate; 7g Dietary Fiber; 4mg Cholesterol; 1544mg Sodium.
2 medium carrots, diced
3 stalks celery, chopped
2 medium zucchini, halved lengthwise and thinly sliced into half moons
2 cans (14.5 oz) diced tomatoes, with juice
2 cans S&W Cannelini Beans
1 can cannelini (15 oz)
1 can great northern (15 oz)
1 teaspoon salt
black pepper, to taste
1 teaspoon italian seasoning, crumbled
1/4 c fresh italian parsley, chopped,
3 cans (14 oz) chicken broth
1/3 cup orzo
parmesan cheese to taste
1. Place the carrots, celery, zucchini, tomatoes, beans, salt, pepper, herbs, and broth in the slow cooker. Wipe the outside edge of the parmesan cheese rind clean with a damp paper towel and add it to the crock, if using. Cover and cook on low for 6-8 hours.
2. When the soup is almost done, discard the parmesan rind and add the pasta. Cover and simmer on high for 15-20 minutes to cook the pasta.
3. Ladle the soup into serving bowls and serve hot, drizzled with olive oil and sprinkled with lots of grated parmesan.
Per serving (8) - Per Serving (excluding unknown items): 153 Calories; 1g Fat (8.0% calories from fat); 9g Protein; 29g Carbohydrate; 7g Dietary Fiber; 4mg Cholesterol; 1544mg Sodium.
Monday, November 28, 2011
White Chocolate Gingerbread Bears
1 1/2 c sugar
1 c butter, softened
1/3 c molasses
1 egg
3 c all-purpose flour
2 tsp baking soda
2 tsp ground ginger (or be like me and omit)
2 tsp cinnamon
1/2 tsp salt
3 oz white vanilla baking chips OR vanilla almond bark
1. In large bowl, beat sugar and butter until light and fluffy. Add molasses and egg; blend well. Stir in all-purpose flour, baking soda, ginger, cinnamon, and salt; mix well. Cover with plastic wrap and refrigerate 1 hour for easier handling.
2. Heat oven to 350*. On lightly floured surface, roll out dough, 1/4 at a time, to 1/8" thickness. Refrigerate remaining dough until ready to roll. Cut dough with floured 4.5" bear shaped cookie cutter. Place 1" apart on ungreased cookie sheets.
3. Bake bears 6 to 9 minutes or until set. Cool 1 minute; remove from cookie sheets. Cool completely. Line large cookie sheet with sides with waxed paper. Spread backs of cooled cookies with melted chocolate; place on cookie sheet. Allow to set. Store between sheets of waxed paper in loosely covered container.
1 c butter, softened
1/3 c molasses
1 egg
3 c all-purpose flour
2 tsp baking soda
2 tsp ground ginger (or be like me and omit)
2 tsp cinnamon
1/2 tsp salt
3 oz white vanilla baking chips OR vanilla almond bark
1. In large bowl, beat sugar and butter until light and fluffy. Add molasses and egg; blend well. Stir in all-purpose flour, baking soda, ginger, cinnamon, and salt; mix well. Cover with plastic wrap and refrigerate 1 hour for easier handling.
2. Heat oven to 350*. On lightly floured surface, roll out dough, 1/4 at a time, to 1/8" thickness. Refrigerate remaining dough until ready to roll. Cut dough with floured 4.5" bear shaped cookie cutter. Place 1" apart on ungreased cookie sheets.
3. Bake bears 6 to 9 minutes or until set. Cool 1 minute; remove from cookie sheets. Cool completely. Line large cookie sheet with sides with waxed paper. Spread backs of cooled cookies with melted chocolate; place on cookie sheet. Allow to set. Store between sheets of waxed paper in loosely covered container.
Monday, October 3, 2011
Italian Pork Chops
Italian Pork Chops
1/2 c Bisquick
1/3 c italian dressing
1/2 c garlic herb bread crumbs
1.5 lbs boneless pork loin chops (4 pieces)
2 tbsp vegetable oil
1. In separate shallow dishes, place Bisquick mix, dressing, and bread crumbs. Coat pork chops with Bisquick mix. Dip coated pork chops into dressing, then coat with bread crumbs.
2. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook pork in oil about 5 minutes or until golden brown; reduce heat to low. Carefully turn pork. Cook 10-15 minutes longer or until pork is no longer pink in center. Serve immediately.
1/2 c Bisquick
1/3 c italian dressing
1/2 c garlic herb bread crumbs
1.5 lbs boneless pork loin chops (4 pieces)
2 tbsp vegetable oil
1. In separate shallow dishes, place Bisquick mix, dressing, and bread crumbs. Coat pork chops with Bisquick mix. Dip coated pork chops into dressing, then coat with bread crumbs.
2. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook pork in oil about 5 minutes or until golden brown; reduce heat to low. Carefully turn pork. Cook 10-15 minutes longer or until pork is no longer pink in center. Serve immediately.
Skillet Chicken Parmesan
Skillet Chicken Parmesan
3/4 C Bisquick mix
1 tsp italian seasoning
2 tbsp grated parmesan
1 egg
1 lb boneless skinless chicken breasts
3 tbsp olive oil
1 jar pasta sauce (26 oz)
1 cup mozzarella cheese
hot cooked pasta
1. In shallow dish or pie plate, mix Bisquick mix, italian seasoning, and parmesan cheese. In another shallow dish or pie plate, beat egg. Coat chicken with Bisquick mixture, then dip into egg, and coat again with Bisquick mixture.
2. In 12-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 4-6 minutes, turning once, until golden brown. Cover; cook 8-10 minutes longer, turning once, until juice of chicken is clear when center of thickest part is cut (170*F). Remove from skillet to plate.
3. Add pasta sauce to skillet. Place chicken on top of sauce. Sprinkle with mozzarella cheese. Cover; cook 2-3 minutes or until bubbly and cheese is melted. Serve over cooked pasta.
3/4 C Bisquick mix
1 tsp italian seasoning
2 tbsp grated parmesan
1 egg
1 lb boneless skinless chicken breasts
3 tbsp olive oil
1 jar pasta sauce (26 oz)
1 cup mozzarella cheese
hot cooked pasta
1. In shallow dish or pie plate, mix Bisquick mix, italian seasoning, and parmesan cheese. In another shallow dish or pie plate, beat egg. Coat chicken with Bisquick mixture, then dip into egg, and coat again with Bisquick mixture.
2. In 12-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 4-6 minutes, turning once, until golden brown. Cover; cook 8-10 minutes longer, turning once, until juice of chicken is clear when center of thickest part is cut (170*F). Remove from skillet to plate.
3. Add pasta sauce to skillet. Place chicken on top of sauce. Sprinkle with mozzarella cheese. Cover; cook 2-3 minutes or until bubbly and cheese is melted. Serve over cooked pasta.
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