Category Archives: Recipes

Appetizers, Chicken-Turkey, Main Dishes, Recipes

Bacon Chicken Roll-Ups Recipe

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6 Servings Prep. 20 Min.  Bake 35 Min.

 

Ingredients

  • 12 bacon strips
  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 1 package (8 ounces) cream cheese, softened
  • 1 medium sweet onion, halved and cut into slices
  • Dash salt and pepper

Directions

  • In a large skillet, cook bacon over medium heat until cooked but not crisp. Remove to paper towels to drain.
  • Meanwhile, flatten chicken to 1/8-in. thickness. Spread cream cheese down the center of each chicken breast; top with onion. Roll up from a long side; tuck ends in. Sprinkle with salt and pepper. Wrap two bacon strips around each piece of chicken; secure with toothpicks.
  • Place in a greased 13-in. x 9-in. baking dish. Bake at 350° for 35-40 minutes or until a
  • Meat thermometer reads 170 degrees. Discard toothpicks.

 

Chicken-Turkey, Main Dishes, Recipes

Apricot Chicken Recipe

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4 Servings Prep. 20 Min. Bake Time 20 Min.

 

Ingredients

  • 2 whole chicken breasts, halved, skinned and boned
  • 1 medium onion, chopped
  • 2 tablespoons butter
  • 1/2 cup chopped green pepper
  • 1 tablespoon all-purpose flour
  • 1 tablespoon paprika
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 cup (8 ounces) sour cream
  • 1/4 teaspoon grated lemon peel
  • 1/2 cup finely chopped dried apricots
  • Cooked egg noodles

Directions

  • In a skillet, saute chicken in butter until browned. Remove chicken. Cook onion and green pepper in drippings until soft. Add flour, paprika, salt and pepper; stir until well blended. Gradually add chicken broth, stirring until smooth and thickened. Remove from the heat; stir in sour cream, lemon peel and apricots. Arrange chicken in a greased 11-in. x 7-in. baking dish. Pour sauce over chicken. Bake, uncovered, at 350° for 20-30 minutes or until chicken is tender. Place hot noodles in a serving dish. Arrange chicken over noodles. Top all with sauce. Yield: 4 servings.

 

 

 

Recipes

Almond Chicken Strips Recipe

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4 Servings Prep/Total Time 25 Min.

Ingredients

  • 1/4 cup cornstarch
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1-1/2 teaspoons sherry or chicken broth
  • 2 egg whites, lightly beaten
  • 1-1/2 cups ground almonds
  • 1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
  • 2 tablespoons vegetable oil
  • Honey mustard, optional

Directions

  • In a shallow bowl, combine the cornstarch, sugar, salt and sherry or broth until smooth. Gradually stir in egg whites. Place almonds in another shallow bowl. Dip chicken in egg white mixture, then coat with almonds.
  • In a large skillet or wok, stir-fry chicken strips in oil for 5-7 minutes or until no longer pink; drain on paper towels. If desired, serve with honey mustard for dipping. Yield: 4 servings.

 

Chicken-Turkey, Main Dishes, Recipes

Almond Bacon Chicken Recipe

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4 Servings Prep/Total Time 30 Min.

 

Ingredients

  • 4 bacon strips
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1/4 teaspoon pepper
  • 1 can (10-3/4 ounces) condensed cream of onion soup, undiluted
  • 1/4 cup chicken broth
  • 1/4 cup sliced almonds, toasted

Directions

  • In a microwave, cook bacon on paper towels on high for 1 to 2-1/2 minutes or until partially cooked.
  • Wrap a bacon strip around each chicken breast. Sprinkle with pepper. Arrange in an 8-in. square microwave-safe dish. Cover and microwave on high for 5-1/2 minutes; drain.
  • In a large bowl, combine soup and broth; cover and microwave for 1-1/2 minutes. Spoon around chicken. Cook, uncovered, 3-6 minutes longer or until juices run clear. Let stand for 5 minutes before serving. Sprinkle with almonds. Yield: 4 servings.

Editor’s Note: This recipe was tested in a 1,100-watt microwave.

 

 

Chicken-Turkey, Main, Main Dishes

Almond Chicken Stir-Fry Recipe

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6 Servings Prep/Total time 30 Min.

 

Ingredients

  • 1-1/2 pounds boneless skinless chicken breast, cut into strips
  • 3 tablespoons canola oil
  • 1-1/2 cups fresh cauliflowerets
  • 1-1/2 cups fresh broccoli florets
  • 3/4 cup julienned carrots
  • 1/2 cup chopped celery
  • 1/4 cup chopped sweet red pepper
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 3 cups chicken broth
  • 3 tablespoons soy sauce
  • 1/3 cup cornstarch
  • 1/2 cup cold water
  • Hot cooked rice, optional
  • 1/3 to 1/2 cup slivered almonds, toasted

Directions

  • In a large skillet or wok, stir-fry chicken in oil until no longer pink. Stir in the vegetables, broth and soy sauce. Bring to a boil. Reduce heat to low; cover and cook until vegetables are crisp-tender. Combine cornstarch and water until smooth; stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired. Sprinkle with almonds. Yield: 6 servings.

 

 

 

Main Dishes, Recipes, Seafood

Sauted Scallops with Cherry Tomatoes, Green Onions, and Parsley

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Ingredients:

 

    • 1 1/2 pounds large sea scallops, side muscles removed
    • Fleur de sel or coarse kosher salt
    • 4 tablespoons extra-virgin olive oil, divided
    • 4 large green onions, chopped, white and green parts separated
    • 1 12-ounce container cherry tomatoes or grape tomatoes
    • 4 tablespoons coarsely chopped fresh Italian parsley, divided
    • 3 tablespoons fresh lemon juice
    • 1/2 teaspoon mild Spanish paprika (pimentn dulce)* or Hungarian sweet paprika
    • *Available at specialty foods stores and online from tienda.com.

 

Preparation:

 

Rinse and drain scallops; pat dry with paper towels. Sprinkle with fleur de sel and pepper. Heat 2 tablespoons oil in large skillet over medium-high heat. Add scallops; sauté until browned outside and just opaque in center, about 2 minutes per side. Transfer scallops to plate; cover. Add 1 tablespoon oil to same skillet; add white parts of green onions and sauté until almost tender, about 1 minute. Add tomatoes and green parts of onions and sauté until tomatoes begin to burst and release juices, about 5 minutes. Stir in 3 tablespoons parsley, lemon juice, and paprika. Return scallops and any accumulated juices to skillet and stir just until heated through, about 1 minute. Season with salt and pepper. Transfer scallop mixture to platter. Drizzle with 1 tablespoon oil and sprinkle with 1 tablespoon chopped fresh parsley.

 

 

 

Main Dishes, Recipes, Seafood

PECAN CRUSTED TILAPIA

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4 Servings Prep: 10 Min. Cook: 8 Min.
Ingredients:

4 Tilapia Fillets  6-8 oz. each (Catfish, Sole or Flounder) are also options

2 Tbsp. Honey Mustard

1 C. Pecans

Directions:

Heat oven to 450 degrees.  Line a rimmed baking pan with nonstick foil.

Finely chop pecans . Spread on a sheet of wax paper.  Put honey mustard in small cup:  stir in 2 tsp. Water

Brush one side of fillets with mustard mixture, then press into chopped pecans.  Place on baking pan.

Bake 10-14 min. until pecans are lightly toasted and fish is just cooked through.

 

Beef, Main Dishes, Recipes

Luscious Chopped Steak

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Yield: 2 servings

1/2 pound lean ground beef chuck

2 green onions, 3 inches of green left on, thinly sliced

1 tablespoon chopped flat-leaf parsley

2 teaspoons fresh lemon juice

2 teaspoons soy sauce, plus extra for cooking

Salt

Freshly ground black pepper

1 tablespoon extra-virgin olive oil

 

1. In a bowl, gently combine ground beef, green onions, parsley, lemon juice and soy sauce. Season with salt and pepper. Form into 2 patties, about 3 inches in diameter and 1 1/2 inches thick.

 

2. Heat olive oil in a nonstick skillet over medium heat. Cook patties for 6 minutes on the first side, then turn and cook for 4 minutes on the second side for medium. Brush the patties on the second side with some soy sauce. Serve immediately.

 

Per serving: 270 calories; 20g fat; 6g saturated fat; 65mg cholesterol; 21g protein; 2g carbohydrate; 1g sugar; 0.5g fiber; 510mg sodium; 35mg calcium.

Main Dishes, Recipes, Seafood

Trout or Tilapia Amandine

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If trout is not available, use any type of fish fillet (tilapia, grouper, mahi mahi, flounder, sole). Measure the fish at its thickest part and cook for 10 minutes per inch of thickness.

Helpful Hints:

Be sure to ask for the bones to be removed when buying the trout.

A quick way to chop parsley is to snip the leaves with a scissors.

TROUT AMANDINE

2 (3/4-pound each) whole trout

1/4 cup skim milk

1/4 cup flour

Salt and freshly ground black pepper

2 teaspoons olive oil

1 tablespoon sliced almonds

3 tablespoons lemon juice

2 tablespoons freshly chopped parsley

For garnish: 4 slices lemon

Rinse trout and pat dry with a paper towel.

Open fish flat and dip into skim milk.

Season flour with salt and pepper to taste. Dip trout into flour making sure both sides are completely covered. Shake off any excess.

Heat olive oil in a non-stick skillet large enough to hold fish in one layer over medium-high heat.Saute fish for 2 minutes and turn. Saute second side another 2 minutes. Remove to a plate.

Add almonds to the skillet and saute until slightly golden, about 1 minute. Sprinkle fish with lemon juice, almonds and parsley. Garnish plate with lemon slices.

Makes 2 servings, each with 409 calories, 20 grams fat, 97 mg cholesterol, 40 grams protein, 17 grams carbohydrates, 1 gram fiber, 110 mg sodium.

 

 

Main Dishes, Recipes, Seafood

Tilapia Florentine

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4 Servings Prep/total time 30 min.

Ingredients

  • 1 package (6 ounces) fresh baby spinach
  • 6 teaspoons canola oil, divided
  • 4 tilapia fillets (4 ounces each)
  • 2 tablespoons lime juice
  • 2 teaspoons garlic-herb seasoning blend
  • 1 egg, lightly beaten
  • 1/2 cup part-skim ricotta cheese
  • 1/4 cup grated Parmesan cheese

Directions

  • In a large nonstick skillet, cook spinach in 4 teaspoons oil until wilted; drain. Meanwhile, place tilapia in a greased 13-in. x 9-in. baking dish. Drizzle with lime juice and remaining oil. Sprinkle with seasoning blend.
  • In a small bowl, combine the egg, ricotta cheese and spinach; spoon over fillets. Sprinkle with Parmesan cheese.
  • Bake at 375° for 15-20 minutes or until fish flakes easily with a fork. Yield: 4 servings.

 

 

Nutrition Facts: 1 serving equals 249 calories, 13 g fat (4 g saturated fat), 122 mg cholesterol, 307 mg sodium, 4 g carbohydrate, 1 g fiber, 29 g protein.