LOW CALORIE CHICKEN
2 (15 ounce) chicken breasts, split
½ cup tomato puree
1 (4 ounce) can sliced mushrooms, drained, reserve liquid.
½ medium onion, diced
2 tablespoons fresh parsley
½ teaspoon thyme
1 teaspoon salt
½ cup plain yogurt
Brown chicken in no stick skillet. Drain off fat. Add tomato puree, mushroom liquid, and next 5 ingredients. Cook and simmer over low heat until chicken is tender. Stir occasionally. (if puree starts to stick, add small amount of water.) Reduce heat and add yogurt and mushrooms. Stir until mixture is heated through. DO NOT BOIL.
250 calories, per serving.
Saucy BBQ Chicken & Potato Skillet
Famous Recipes – Chicken Recipes
10 new red potatoes, halved (1 lb.)
2 tsp. oil
4 small boneless skinless chicken breast halves (1 lb.)
1 medium onion, sliced
2 cups frozen peas
1/4 cup fat-free reduced-sodium chicken broth
1/4 cup KRAFT Original Barbecue Sauce
1/4 cup KRAFT CATALINA Dressing
PLACE potatoes in microwaveable dish; cover. Microwave on HIGH 15 min.
or until tender.
MEANWHILE, heat oil in large nonstick skillet on medium-high heat. Add
chicken and onions; cook 10 min. or until chicken is browned on both
sides, turning chicken over after 5 min. and stirring onions
ADD potatoes, peas, broth, barbecue sauce and dressing; mix well.
Cover. Reduce heat to medium-low; simmer 5 min. or until peas are
heated and chicken is cooked through (170°F.)
Carnival of the Recipes #175
New Year’s Day and New Year’s Eve Traditions
Cooking for New Year’s Day and New Year’s Eve tends to be a random affair punctuated by comfort food and easy to prepare meals to be eaten at parties and in front of the television.
One of the most well-known traditions is that Black-eyed peas are traditionally eaten on New Year’s Day, often with collard greens or mustard greens. The tradition indicates that the eating of black eyed peas will bring good luck and fortune.
With that in mind, we have a couple of Black Eyed Peas Recipes submitted by various members of the Carnival of the Recipes.
And here is another Black Eyed Pea Recipe for good measure:
Black Eyed Peas with Ham
Eating black eyed peas on New Year’s Eve is supposed to bring you luck, or so says Southern tradition. Why leave it to chance when you can cook up a delicious pot of black eyed peas instead?
Cooking black eyed peas at a low simmer instead of a boil will keep the skins from bursting and give the dish a better appearance. Also add salt after cooking is complete as it can make the beans tough.
3 1/2 C canned or frozen (and thawed) black-eyed peas thawed
3 C chicken stock or canned low-salt broth
4 oz finely chopped ham
1 C onion, chopped
2 T balsamic or red wine vinegar
4 garlic cloves, minced
1 bay leaf
1/2 tsp thyme
1/4 tsp (more to taste) crushed red pepper
pepper to taste
Bring all ingredients to boil in heavy large saucepan. Reduce heat to a low simmer and cook, stirring occasionally, until peas are tender, about 45 minutes. Season with salt and pepper.
New Year’s Eve and New Years Day Holiday Traditional Recipes
This edition is themed “Holiday Memories” and includes such festive holiday treats as:
Chicken Casserole posted at Chicken Recipes
Orange Roast Chicken posted at Chicken Recipes
Low-Fat Turkey Stock posted at Turkey Recipes
Creamed Peas And New Potatoes posted at Famous Recipes
Cilantro Lime Dressing posted at Diabetic Recipes
Crockpot Apple Pie posted at Slow Cooker Recipes
Coconut Pie posted at Easter Recipes
Fruitcake Recipe from our very own Christmas Recipes
Christmas Recipes posted at World Famous Recipes
Gingerbread Pancakes posted at Pancake Recipes
and many many more delicious, memory provoking recipes.
Carnival of the Recipes for Christmas Recipes Theme: “Countdown to Christmas”
Christmas Recipes presents Christmas Cookies
Read the rest of the Countdown to Christmas Edition of the Carnival of the Recipes by visiting this week’s Carnival.
Yield: 6 (1-cup) servings
3 tablespoons extra-virgin olive oil
1 onion, thinly sliced
4 cloves garlic, smashed
2 fresh sage leaves
2 teaspoons kosher salt
Freshly ground black pepper
2 medium canned plum tomatoes
1 medium butternut squash (about 2 pounds), peeled, halved, seeded, and
4 cups low-sodium chicken broth or water
1 teaspoon balsamic vinegar
2 tablespoons freshly grated Parmesan, optional
Heat the olive oil in a soup pot over medium heat. Add the onion, garlic,
sage, 1 teaspoon of the salt and season with pepper, to taste. Cook, covered
stirring occasionally, until soft and fragrant, about 15 minutes. Raise heat
to medium-high, add the tomatoes, and cook, stirring with a wooden spoon,
until the tomatoes break up and the onions brown slightly, about 7 minutes.
Add the squash and the remaining teaspoon salt, and continue to cook,
stirring occasionally, until the squash is tender, about 12 minutes. Add the broth,
bring to a simmer, and cook, uncovered, until the vegetables tender, about
20 minutes. Set aside to cool slightly.
Working in batches, puree the soup in a blender, or with an immersion
blender. Return the soup to the pot and reheat over medium heat. Stir in the
Serve the soup in warm bowls with a touch of parmesan cheese if desired.
Nutritional Analysis per serving
Fat 9 grams
Saturated Fat 1 gram
Carbohydrates 19 grams
Fiber 1 gram
Protein 5 grams
1 tbsp lemon pepper oil
1 lb fresh shrimp, peeled, or frozen shrimp, thawed
2 tbsp chopped green onion
1 tbsp chopped fresh parsley
Heat oil in skillet over medium heat. Add shrimp and onion. Saute,
stirring constantly, until shrimp are pink and tender. Just before
serving, top with parsley.
Makes 3 Servings.
Dietary Exchanges: 3 Lean Meats
Nutrients Per Serving:
19 g Protein
1 g Carbohydrates
6 g Fat
174 mg Sodium
156 mg Cholesterol
1/2 stick of butter (1/4 cup)
1/4 cup all-purpose flour
3/4 cups milk
1 cup cottage cheese
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon Dijon mustard
4 ounces cream cheese, softened
6 ounces shredded Swiss cheese
3 Tbsp grated Parmesan cheese
1/4 cup chopped green onions
3 slices of cooked bacon, crumbled
6 cherry tomatoes, cut in half
1 Melt the butter in a medium saucepan on medium heat. Stir in flour; cook, stirring until bubbly. Gradually add the milk; cook over medium heat, stirring occasionally, until sauce thickens. Remove from the heat; set aside
to cool, about 15-20 minutes.
2 Preheat oven to 350°F. Combine cottage cheese, baking powder, salt and mustard; set aside.
3 Beat the eggs in a large mixing bowl. Slowly add the cream cheese, the cottage cheese mixture and the milk/flour sauce. Fold in the Swiss and Parmesan cheeses.
4 Pour into a buttered 10″ pie plate. Sprinkle the top with chopped green onions and crumbled bacon. Arrange tomato halves, cut side up, around the top. Bake at 350°F for 40 minutes, until puffy and lightly browned. A knife inserted into the center of the quiche should come out clean. Let rest for 15 minutes, serve.
1 dozen eggs
2 teaspoons dijon mustard
1/3 cup mayonnaise
1 Tbsp minced onion or shallot
1/4 teaspoon tabasco
Salt and pepper
1 First hard boil the eggs. Fill up a large saucepan half-way with water and gently add the eggs. Cover the eggs with at least an inch of water. Add a teaspoon of vinegar to the water (this will help contain egg whites from leaking out if any of the shells crack while cooking). Bring the water to a boil. Cover, and remove from heat. Let sit covered for 15-17 minutes. Drain hot water from pan and run cold water over the eggs. (At this point if you crack the egg shells while the eggs are cooling, it will make it easier to peel the shells.) Let sit in the cool water a few minutes, changing the water if necessary to keep it cool.
2 Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter.