Hot Food & Recipes

Servings: 4 servings
Category: Chicken/tur | Eat-lf mail | Main dishes | Vegetables
Ingredients

• 1 lb Skinless Boneless Chicken
• -Breast Halves
• 2 md Carrots; Julienned
• 1 lg Zucchini; Julienned
• 1/2 c Nonfat Chicken Broth
• 2 tb Lemon Juice
• 1 tb Olive Oil
• 2 Cloves Garlic; Minced
• 2 tb All-Purpose Flour
• 1 ts Dried Thyme

Directions
Preheat grill to high. Rinse chicken with cold water and pat dry with paper towels. Spray two sheets (12″ x 24′) of heavy-duty aluminum foil with nonstick cooking spray. Center half of vegetables and chicken on foil sheets. In a small bowl, combine remaining ingredients, except Parmesan cheese. Pour half of mixture over food on each foil sheet. Wrap and seal foil to form two packets, leaving room for heat circulation. Grill packets, covered, over high for 16-20 minutes or until vegetables and chicken are done, turning packets once. Serve with cheese. Makes 4 servings. Calories…..197…..Fat…..6 g…..FIber…..1.4 g >From (The TNT Recipes) via “Dancer^” Posted to EAT-LF Digest by Reggie Dwork on Jun 17, 1999, converted by MM_Buster v2.0l.

Servings: 4 servings
Category: Chicken | And | Turkey | Entrees
Ingredients

• 1/3 c Light brown sugar
• 1/3 c Low sodium soy sauce
• 1/4 c Pineapple juice
• 1/4 c Fresh lime juice
• 4 ts Grated ginger root
• 1 tb Curry powder
• 6 Garlic cloves; minced
• 1 lb Boned and skinned chicken
• -breast halves; cut into 1″
• -cubes
• 1 lg Red bell pepper; cut into 1″
• -cubes
• 2 c Canned pineapple chunks in
• -juice
• 3 md Onions; cut into 1″ cubes
• 1 1/2 c Basmati rice

Directions
Combine first 7 ingredients in a small bowl. Pour mixture over boneless skinless chicken breast cubes and marinate in refrigerator 4 hours-overnight. Thread marinated chicken cubes, bell pepper cubes, pineapple chunks and onion cubes alternately onto skewers. Place kebabs on grill and cook for 10-15 minutes until chicken is done, turning occasionally. Cook basmati rice according to package directions. Serve with cooked skewers. Per serving: 586 calories; 3.5 g fat (5.4% calories from fat); 36.1 g protein; 104.2 g carbohydrate; 66 mg cholesterol; 933 mg sodium Recipe by: Cooking Light (March 1999) (modified) Posted to EAT-LF Digest by Joanne McAndrews on Jul 25, 1999, converted by MM_Buster v2.0l.

Servings: 6 servings
Category: Chicken | Low fat
Ingredients

• 1 lb Skinless boneless chicken
• -breast; cut into 1″
• 1/4 c Onion; minced
• 1 Clove garlic; minced
• 1 lg Egg; lightly beaten
• 1/3 c Seasoned breadcrumbs
• 1 ts Ground ginger
• 1/2 ts Salt
• 1/2 ts Ground cumin
• 1/2 ts Red pepper
• 1/2 ts Curry powder
• 1/4 ts Black pepper
• 3 tb Flour
• 2 ts Vegetable oil
• 1/4 ts Paprika

Directions
1. Place half the chicken in a food processor, pulse 6 times or until chicken is coarsely ground. Spoon into a large bowl and repeat with remaining chicken. 2. Add onion, garlic, and egg. 3. Combine bread crumbs and next 6 ingredients; add chicken mixture, stirring well. Shape mixture into patties. 4. Dredge in flour and place on a microwave safe dish. Cook on medium-high for 6 minutes. Turn over once. 5. Fry patties in oil for 10 minutes or until golden brown. Can be frozen before frying. Notes: The original recipe makes these into bite sized meatballs. We made them for Christmas eve 1997 and they were one of the first things to go. We could have made double ! Can be served with Cucumber dip 153 calories per patty, 22.8% CFF Recipe by: Adapted from Best of Cooking Light Holidays Posted to EAT-LF Digest by RecipeLu on Sep 26, 1998, converted by MM_Buster v2.0l.

Servings: 10 servings
Category: Chicken | Appetizers | Barbecue
Ingredients

• 2 lb Chicken wings; cut into 2
• -parts,
• Drumette & wing tip; or just
• -use drumettes
• 3 Garlic cloves; chopped
• 1/3 c Soy sauce
• 3 tb Dry sherry or rice wine
• 2 tb Honey or sugar
• 1 Piece Fresh ginger root;
• -1-inch, chopped
• 3 Green onions; thinly sliced
• 2 tb Asian; (toasted) sesame oil
• 1 Spicy Asian Peanut Dip; *
• -see note

Directions
* Note: See the “Spicy Asian Peanut Dip” recipe which is included in this collection. Combine chicken wings with the next 7 ingredients. Place in a bowl or big plastic bag and let sit in refrigerator for at least an hour or up to 3 days. Turn every so often during marination. Grill over an open fire or broil until crisp. Serve accompanied with the peanut dip sauce. This recipe serves 10 to 12. Comments: This Asian-American marinade permeates the chicken wings and creates a savory crispness as they grill. Perfect for an outdoor barbecue, this recipe can be doubled and tripled indefinitely. The wings are simple to put together, and have the good grace to get better as they sit in their marinade. In fact, if you can marinate them for 2 to 3 days — but no longer, in the refrigerator — they will be fantastic. Recipe Source: FROM PANTRY TO TABLE by Marlena Spieler (c) 1991 Aris Books, Addison-Wesley Publishing Co., Reading, MA – 435 pages – $15.95 As reprinted in the Jul/Aug, 1992 issue of Cookbook Digest Formatted for MasterCook II by: Joe Comiskey {* Prodigy Service ID # JPMD44A} on 11-09-1995 Recipe by: Marlena Spieler Converted by MM_Buster v2.0l.

Servings: 4 servings
Category: Chicken | Barbecue
Ingredients

• 4 Boneless; skinless chicken
• -breast halves, (1 pound)
• 1/4 ts Salt
• 1/4 ts Pepper
• 1/4 c Creamy caesar dressing
• 2 tb Chopped fresh cilantro
• 2 tb Chopped fresh cilantro
• 2 tb Canned chopped green chilies
• 8 c Bite-size pieces romaine
• 1 lg Red bell pepper; sliced

Directions
Heat coals or gas grill. Cover and grill chicken 5 to 6 inches from medium heat 15 to 20 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with salt and pepper. Cover and refrigerate chicken at least 1 hour until chilled. Cut each chicken breast half into slices. Mix dressing, cilantro and chilies. Place 2 cups romaine on each of 4 serving plates. Top with bell pepper slices and 1 sliced chicken breast half. Serve with dressing mixture. 4 servings. Posted to MM-Recipes Digest V4 #753 by L979@aol.com on Aug 21, 1997 Recipe by: Unknown Cooking Magazine Converted by MM_Buster v2.0l.

Servings: 8 servings
Category: Chicken | Soups
Ingredients

• 1 c Onion; chopped
• 1/2 c Celery; chopped
• 1 tb Olive oil
• 6 c Chicken stock
• 4 c Chicken breast; cooked and
• -shredded
• 1/2 c Brown rice
• 10 oz Corn
• 1 ts Cumin
• 1 tb Chili powder
• 2 tb Picante sauce
• 1 cn Diced tomato; 15 1/2 oz
• 4 oz Green chiles; chopped

Directions
In soup kettle, saute the onions and celery in the oil until soft. Add chicken stock and brown rice. Bring mixture to a boil. Reduce heat, cover and simmer. When the rice is done, add chicken and remaining ingredients. Continue to simmer until chicken is heated through. Recipe by: Chef’s at the Kimball Art Museum Ft. Worth TX Posted to MasterCook Digest by “Melani D. Carey” on Aug 19, 1998, converted by MM_Buster v2.0l.

Servings: 6 servings
Category: Chicken | Ruit | Salads
Ingredients

• 3 USA Comice Pears; cored and
• -quartered
• 3 tb Lemon juice
• Lettuce leaves
• 12 oz Cooked chicken; thinly
• -sliced
• 1 md Tomato; seeded and diced
• 1 c Seeded and diced cucumber
• 1/4 c Chopped green chiles and
• -onion
• 1 sm Clove garlic; minced
• 2 tb Chopped fresh cilantro and
• -olive oil
• Salt and pepper to taste
• Fresh cilantro leaves

Directions
Dip pears in lemon juice; arrange on lettuce leaves with chicken slices. Combine remaining ingredients except cilantro leaves; spoon over pear halves and chicken. Garnish with cilantro leaves. Nutritional Analysis: Per serving: approx. 208 cal., 17.3 g. pro., 9.0 g. fat, 15.8 g. carb., 2.5 g. fiber, 50 mg. chol., and 55 mg. Sodium Always be sure to use ripe pears. Per serving: 105 Calories (kcal); 3g Total Fat; (23% calories from fat); 18g Protein; 2g Carbohydrate; 48mg Cholesterol; 46mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: http://www.usapears.com/ Converted by MM_Buster v2.0n.

Servings: 6 servings
Category: Chicken | Ruit | Salads
Ingredients

• 3 USA Pears; cored and
• -quartered
• 3 tb Lemon juice
• Lettuce leaves
• 12 oz Cooked chicken; thinly
• -sliced
• 1 md Tomato; seeded and diced
• 1 c Seeded and diced cucumber
• 1/4 c Chopped green chiles
• 1/4 c Chopped onion
• 1 sm Clove garlic; minced
• 2 tb Chopped fresh cilantro
• 2 tb Olive oil
• Salt and pepper to taste
• Fresh cilantro leaves

Directions
Dip pears in lemon juice; arrange on lettuce leaves with chicken slices. Combine remaining ingredients except cilantro leaves; spoon over pear halves and chicken. Garnish with cilantro leaves. Nutritional Analysis: Per Serving: 208 cal.; 17.3 g pro.; 9.0 g fat; 15.8 g carb.; 2.5 g fiber; 50 mg chol. and 55 mg sodium Always be sure to use ripe pears. Per serving: 150 Calories (kcal); 7g Total Fat; (43% calories from fat); 18g Protein; 3g Carbohydrate; 48mg Cholesterol; 46mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Recipe by: http://www.usapears.com/ Converted by MM_Buster v2.0n.

Servings: 4 servings
Category: Chicken | Entree
Ingredients

• 3 tb Extra virgin olive oil
• 1 3-pound chicken; cut into 8
• -serving
• ; pieces
• 1 md Onion; peeled & halved &
• ; chopped
• 1 lg Red pepper; sliced in 1/2″
• ; strips
• 1/2 c Dry white wine
• 3/4 ts Salt
• 1 pn Hot red pepper flakes
• 2 c Canned plum tomatoes;
• -drained & coarsely
• ; chopped
• 1/3 c Basil leaves; torn

Directions
In a 10 to 12 inch saute pan with cover, heat the oil over medium high heat, and when it is hot, brown the chicken on the skin side first, then the underside. Do not crowd the pan. Brown the chicken in batches if necessary, setting aside the browned chicken on a plate until the rest is done. When the first few pieces of chicken are almost browned and still in the pan, add the onion red pepper, saute until tender. Arrange all the browned chicken in the pan, skin side up, and add the white wine. Season with salt and hot pepper flakes, then let the wine cook until it has almost entirely evaporated, just a couple of minutes. While it is reducing, turn the chicken in the liquid once or twice, but leave it skin side up at the end. Add the tomatoes. Cover the pan, lower the heat, and let cook at a gentle simmer, without turning, for about 30 minutes, or until the chicken is done. Remove the chicken to a serving platter, add the basil to the pan and increase the heat to high, letting the sauce reduce for about 2 minutes. In the end, the sauce will be creamy pink. Pour the sauce over the chicken or use it to dress pasta (reserving some for the chicken) and serve immediately. From the show on Arthur Schwartz’s book Naples At Table. Busted by RisaG By RST G on Jan 26, 1999, converted by MC_Buster. Recipe by: Cooking Live, #9264 Converted by MM_Buster v2.0l.

Servings: 4 servings
Category: Chicken | And | Turkey | Entrees
Ingredients

• 14 oz Fat free turkey kielbasa;
• -cut in 2″ pieces
• 2 Green bell peppers; cut into
• -chunks
• 2 Onions; cut into chunks
• 4 lg Red potatoes; cut into
• -chunks
• 1/2 c Nonfat Italian salad
• -dressing

Directions
Cut turkey kielbasa into 2 inch pieces; cut bell peppers, onions, and red potatoes into chunks and place in a 13 x 9 inch rectangle pyrex baking dish. Pour Italian salad dressing over, and toss to coat. Bake in a 325 oven for 1 hour. Per serving: 243.6 calories; 0.3 g fat (1.1% calories from fat); 19.3 g protein; 42.4 g carbohydrate; 44 mg cholesterol; 1620 mg sodium Recipe by: Women’s Day, November 1998 (Elizabeth Dorn) (modified) Posted to EAT-LF Digest by Joanne McAndrews on Nov 22, 1998, converted by MM_Buster v2.0l.