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 Posted: Wed Jan 31, 2007 12:37 pm
I have found some delectable recipes that are easy enough to make, and are a healthy food choice!
Here are the recipes on the menu for my thread:
1.~Roman Style Chicken~
2.~Artichoke Bites~
3.~Middle Eastern Chicken Burger~
4.~Chicken, Celery and Radish Salad~
5.~Herb Roasted Chicken & Vegetables~
6.~Ground Beef Curry~
7.~Middle-eastern Chicken Sloppy Joes~
You are welcome to add your recipes aswell!!! ENJOY!!!
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Posted: Wed Jan 31, 2007 12:39 pm
~Roman Style Chicken~
Feeds six
4 skinless chicken breast halves, with ribs
2 skinless chicken thighs, with bones
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves
Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.
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Posted: Wed Jan 31, 2007 12:41 pm
~Artichoke Bites~
Feeds four
1 slice whole wheat bread, crusts removed
1/4 teaspoon dried oregano leaves
1 (6-ounce) jar oil-marinated artichoke hearts, drained, rinsed, and chopped
1/3 cup freshly grated Parmesan (about 1 1/4 ounce)
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon extra-virgin olive oil
1/2 small onion, chopped
1 clove garlic, chopped
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
3 large eggs
Preheat the oven to 375 degrees F. Lightly butter or spray a 6-cup nonstick muffin tin.
Toast the bread slice until crisp. Cool and cut the toast into small pieces into a medium-size bowl and add the oregano, artichoke hearts, cheese, and parsley.
Heat the oil in a small skillet over medium heat, add the onion, garlic, salt, and red pepper flakes, and cook until soft, about 5 minutes. Stir into the artichoke mixture.
Lightly beat the eggs in a small bowl until foamy, stir into the artichoke mixture; spoon a 1/4 cup of the mixture into each of the muffin cups. Cook until lightly puffed, golden, and just set in the center, about 17 to 20 minutes. Let cool on a rack for about 5 minutes, then remove the artichoke bites from the pan and
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Posted: Wed Jan 31, 2007 12:43 pm
~Middle Eastern Chicken Burger
Feeds four
Burgers:
2 teaspoons extra-virgin olive oil
1 large onion, finely chopped
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1/4 teaspoon red pepper flakes
1 1/2 teaspoons kosher salt
Freshly ground black pepper
2 cloves garlic, minced
1/4 cup chopped flat-leaf parsley
1 pound ground lean chicken
1/4 cup plain yogurt
3 tablespoons pomegranate molasses, for brushing
Fixings:
4 whole wheat buns, toasted
1 tomato, thinly sliced
1 English cucumber, thinly sliced
1 small red onion, sliced
Lettuce
Heat the olive oil in a skillet, add the onion, cinnamon, coriander, pepper flakes, and season with salt and pepper. Cook until onions are tender, about 5 minutes. Stir in the garlic and parsley and cook until garlic is fragrant, about 1 more minute. Transfer to a large bowl and let cool slightly. Stir in the chicken and yogurt until the onion are evenly mixed. Season with salt and pepper. Shape into 4 1/2-inch thick patties.
Cook in a nonstick skillet over medium heat until browned and cooked through, about 5 minutes on each side, or until an instant-read thermometer inserted into the sides of the burgers registers between 165 and 170 degrees F. Brush burgers with the pomegranate molasses and set aside to rest for 5 minutes. Serve on toasted buns with fixings .
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Posted: Wed Jan 31, 2007 12:45 pm
~Chicken, Celery and Radish Salad~
Feeds four
Topping:
1/2 cup plain yogurt
1 tablespoon mayonnaise
4 tablespoons prepared horseradish
Salad:
2 boneless skinless chicken breast halves (about 1 pound)
1/2 cup dry vermouth
1/2 head garlic, halved crosswise
2 teaspoons kosher salt
1 sprig fresh rosemary
1 bay leaf
1 teaspoon red pepper flakes
2 ribs celery, with some leaves, thinly sliced (about 1/2 pound)
1/2 medium bunch radishes, thinly sliced
Dressing:
1 teaspoon Dijon mustard
Finely grated zest of 1 lemon
Juice of 1 lemon
Kosher salt
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
Drain the yogurt in a paper towel-lined strainer set over a bowl, until thick, about 1 hour. Discard the watery liquid. Whisk the horseradish and mayonnaise into the thickened yogurt.
Put the chicken in a saucepan along with the vermouth, garlic, salt, rosemary, bay leaf, red pepper flakes, and water to cover. Bring just to a boil then reduce to a simmer. Cook covered, just until firm, about 10 minutes. Pull pan off of the heat, and allow the chicken to cool in the poaching liquid. When chicken is cool, shred into bite-size pieces.
Whisk the mustard, lemon zest and juice, salt, and pepper, to taste, in a large serving bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. Toss the chicken, celery, and radishes, in the dressing. Season with salt and pepper, to taste. Drizzle with some of the horseradish cream.
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Posted: Wed Jan 31, 2007 12:49 pm
~Herb Roasted Chicken and Vegetables~
Feeds four
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup OR 98% Fat Free Cream of Mushroom Soup
1/3 cup water
2 tsp. dried oregano leaves, crushed
4 medium potatoes, cut into quarters (about 1 1/4 lb.)
2 cups fresh OR frozen baby whole carrots
4 bone-in chicken breast halves
1/2 tsp. paprika
MIX soup, water, 1 tsp. oregano, potatoes and carrots in shallow roasting pan.TOP with chicken. Sprinkle with remaining oregano and paprika. BAKE at 400°F. 50 min. or until chicken is done. Stir vegetables.
TIP: Serve with a mixed green salad topped with Pepperidge Farm® croutons. For dessert serve grapes.
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Posted: Wed Jan 31, 2007 12:51 pm
~Ground Beef Curry~
Feeds four
1 lb (500 g) lean ground beef
1 tbsp (15 mL) vegetable oil
1 onion, chopped
1 jalapeño pepper, seeded and minced (optional)
1/4 cup (50 mL) mild Indian curry paste
1 can (28 oz/796 mL) diced tomatoes
2 potatoes, diced
1/2 tsp (2 mL) salt
1 cup (250 mL) frozen peas
1/4 cup (50 mL) chopped fresh coriander
1 tbsp (15 mL) chopped fresh mint (or 2 tsp/10 mL dried)
In nonstick skillet, sauté beef over medium-high heat, breaking up with spoon, until no longer pink, 5 minutes. Drain off fat. Transfer to bowl. Add oil to pan; fry onion, and jalapeño (if using) until golden, about 4 minutes. Add curry paste; cook, stirring, until fragrant, about 1 minute.
Stir in beef, tomatoes, potatoes and salt; cover and simmer until potatoes are tender, about 15 minutes. Add peas, half of the coriander and the mint; heat through. Sprinkle with remaining coriander.
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Posted: Wed Jan 31, 2007 12:55 pm
~Middle-eastern Chicken Sloppy Joes~
Feeds estimated six
1 tablespoon extra-virgin olive oil
1 bunch scallions (white and green parts separate), thinly sliced
1 teaspoon ground cinnamon
1 teaspoon kosher salt
Freshly ground black pepper to taste
2 cloves garlic, minced
2 medium tomatoes, diced
1/4 cup golden raisins
1 pound lean ground chicken
1/4 cup plain low-fat yogurt
1/3 cup pine nuts, toasted
4 (4-inch) whole wheat pitas with pockets, tops trimmed and warmed
Suggested servings: sliced tomato and cucumbers
Heat olive oil in a medium skillet over medium heat, add the scallion whites cinnamon, salt, and pepper, and cook until tender, about 5 minutes. Stir in the garlic, tomato, and raisins and cook over high heat until mixture is almost dry, about 6 minutes. Add the chicken and cook stirring until meat is cooked through, about 5 to 6 minutes. Remove from the heat and stir in the green part of the scallions, yogurt, and pine nuts. Serve mixture stuffed into warm pita with tomato slices and cucumber slices.
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Posted: Mon Jun 04, 2007 7:54 pm
Wow, I love these recipes, especially the spices added. Anything vegetarian appropriate you might have? sweatdrop
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Posted: Fri Jul 13, 2007 5:15 pm
Muffyn Wow, I love these recipes, especially the spices added. Anything vegetarian appropriate you might have? sweatdrop The artichoke bites are vegetarian-friendly. Plus, you could always use fake meats for everything else that isn't. That's what I do. 3nodding
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Posted: Sun Dec 30, 2007 1:12 pm
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![[[ Pedolicious ]]'s avatar](https://a1cdn.gaiaonline.com/dress-up/avatar/ava/8b/67/2054ce0d2f678b_flip.png?t=1190878670_5.00_00)
