* Exported from MasterCook * Cheese Sauce, Sans Cheese, Ff Recipe By :Prodigy 12-8-94 (Sue Smith) Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Sauces & Gravies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 Cup mashed potato flakes -- Idahoan brand, or boiled 2 Cups Water 4 Ounces Roasted peppers -- or pimientos 1 Teaspoon Onion powder 1/3 Cup Nutritional yeast 2 Tablespoons Arrowroot 3 Tablespoons Lemon juice 1 1/2 Teaspoons chicken Bouillon -- or imit. chicken -- base Add all ingredients to a blender or food processer and blend until smooth. Then add to sauce pan and heat on medium with continuous stirring until barely boiling and sauce is thick and smooth. Serve imeejetly, if not sooner. Great on anything on which you'd use a cheese sauce or it's even good by itself. If you reheat, first add a little water, stir, then heat. : The original rcp calls for pimientos, but roast peppers give it a much better flavor. : Modified after Ornish - I think. Jim K RBFV65A : D/L from Prodigy 12-8-94. Recipe collection of Sue Smith. 1.80 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheese Topped Pumpkin Muffins Recipe By :Fast & Healthy Mag (Kellie Doherty) Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups all-purpose flour 1/2 cup sugar 3 tsp baking powder 1 tsp pumpkin pie spice 1/4 tsp salt 3/4 cup canned pumpkin -- * 1/2 cup skim milk 1/4 cup oil or substitute applesauce 2 egg whites 4 oz nonfat cream cheese -- (from 8 oz pkg) cut into 12 cubes** -- (from 8 oz pkg) 2 Tbl brown sugar -- (not necessary!) Here's a muffin recipe I tried the other day from Fast and Healthy magazine. They were delicious!!! I only put FF cream cheese on 6 of the muffins. The 6 without looked better and tasted just good. Heat oven to 400 Degrees F. Spray 12 muffin cups with nonstick cooking spray, or line muffin cups with paper baking cups and spray paper cups with nonstick cooking spray. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, baking powder, pumpkin pie spice, and salt; mix well. In small bowl, combine pumpkin, milk, oil, and egg whites; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. Spoon batter evenly into spray-coated muffin cups. Press 1 cream cheese cube into center of muffin. Top each with 1/2 teaspoon brown sugar. Bake at 400 Degrees F for 14 to 18 minutes or until toothpick inserted near center, but not into cream cheese comes out clean. Immediately remove from pan; serve warm. Store in refrigerator. 12 muffins *Note:Store remaining pumpkin in refrigerator or freezer for a later use **Note:Cream Cheese in a tub can be used. Make indentation in center of each muffin w/ tip of spoon; place 1 1/2 tsp Cream Cheese in indentation. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheese Tortellini Soup Recipe By :Stop Dieting p. 248 (Jackie) Serving Size : 4 Preparation Time :0:15 Categories : Eat-Lf Mailing List Pasta Pies, Crusts & Pastry Side Dishes Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups beef broth 1 cup cheese tortellini -- frozen 1 cup frozen peas 2 tablespoons sun-dried tomatoes -- chopped 3/4 teaspoon basil 1/4 teaspoon oregano In a medium saucepan, combine the broth, tortellini, peas, tomatoes, basil and oregano. Cover and bring to a boil, then reduce the heat. Simmer for 5 to 6 minutes or until the tortellini are tender. 29% cff. Jackie - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheeseburger Pie Recipe By :Bisquick. Baking Mix (Anita Matejka) Serving Size : 8 Preparation Time :0:10 Categories : Casseroles Chicken Eat-Lf Mailing List Pies, Crusts & Pastry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ----Crust---- 1 cup reduced fat Bisquick(r) 1/4 c water ----Filling---- 1/2 tsp olive oil 1 pound skinless boneless chicken breast -- ground, cooked 1/2 c onions -- chopped 1/2 c bell peppers -- chopped 1/8 tsp black pepper 2 tablespoons Bisquick(r) baking mix,low-fat 1 tbsp worcestershire sauce 2 egg whites -- whipped 1 cup nonfat cottage cheese 1 cup nonfat cheddar cheese -- grated Preheat oven to 375. In a mxing bowl, combine 1 cup baking mix and water until soft dough forms; beat vigorously. Gently smooth dough into a ball on floured surface. Knead 5 times. Roll dough 2" larger than pie pan. Ease into pie pan and flute edges; set aside. In a skillet, heat oil over over medium heat. Add chicken, onions, and bell peppers. Cook until chicken is no longer pink and vegetables are tender. Stir in black pepper, remaining baking mix, and worcestershire sauce. Spoon into pie crust. Meanwhile in another mixing bowl, combine egg whites and cottage cheese. Pour over chicken mixture. Sprinkle with cheddar cheese. Bake for 30 minutes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheesecake Recipe By :Denise Durand Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crust: 1/3 cup margarine -- melted 1 1/3 cups graham cracker crumbs Filling: 1 package Cool Whip Lite(r) 1 package light cream cheese 1/4 cup nonfat sour cream 1 tablespoon confectioner's sugar fruit or chocolate chips I mixed 1/3 cup melted margarine to 1 1/3 cups graham crumbs. This I formed into a crust in a corning ware casserole dish. I then mixed 1 large tub of cool-whip light, 1 pkg. light cream cheese, 1/4 cup no-fat sour cream and about 1 TBSP of icing sugar to sweeten. You pour this mixture onto your crust and set for four hours or so. You could probably add blueberries or cherries and for those that dare (chocolate chips - just a few though we want to watch that low fat content) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheesecake #2 (Creamy New York) Recipe By :Cking without Fat,G.Mateljan (Mira Shanks) Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Desserts Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 64 ounces nonfat plain yogurt -- (2-32oz cartons) 1/2 cup honey 2 teaspoons vanilla 4 tablespoons arrowroot 5 egg whites Day before drain yogurt to make Yogurt Cheese. ( I used cheesecloth pulled tightly over a large bowl and secured the cheesecloth with a big rubberband just under the rim and then dumped the yogurt on top of the cheesecloth and let the liquid drain into the bowl, voila, yogurt cheese!!) Preheat oven to 300 degrees. Prepare Basic Graham Cracker Crust below in a springform pan and chill while preparing the cheesecake. With a rotary beater or hand mixer, beat yogurt cheese, honey, vanilla, arrowroot and egg whites until thoroughly blended. Pour filling into chilled graham cracker crust. Bake at 300 degrees for 60-75 minutes, until center is set and surface is lightly browned. Remove from oven, cool to room temperature, refrigerate several hours until thoroughly chilled. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheesecake With Chocolate Chips Recipe By :Lesa Brodeur Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cookies 16 ounces Neufchatel *cream cheese* 2/3 cup nonfat sour cream -- (Breaksone's) 2/3 cup chocolate chips 2 teaspoons vanilla extract 1/8 cup cocoa powder 2 egg whites 1/2 cup brown sugar 1/2 cup sugar Crush cookies to make about 2/3 cup. (I used Peek Frean-Nice) Sprinkle on bottom of regular cake pan. Melt chocolate over double boiler, or for 1 and 1/2 to 2 minutes, in microwave, turning every fifteen seconds, and checking as to not burning them. Add one egg white at a time, beating with electric mixer as soon as they are added until smooth. Then add the vanilla and sour cream, and beat until smooth. Add cream cheese, cocoa, and sugars and beat until smooth. Put the cheese mixture over the crumbs, and bake at 400 degree's for 15 minutes, then turn oven down to 240 and bake for approximately 45 more minutes, until just set. If it is baked too long, it could become dry. Chill for 2 hours. To serve, you may like chocolate curls on top, or little chocolates. I know it is not really that low fat, but it is lower fat than the traditional cheesecake. It's worth it for Valentine's. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheesecake With Raspberry Sauce - Lite Recipe By :Kraft (Linda Gordon) Serving Size : 12 Preparation Time :0:00 Categories : Cakes & Frostings Desserts Eat-Lf Mailing List Pies, Crusts & Pastry Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 Cup Graham Cracker Crumbs 500 Milliliters Cottage Cheese -- 2% Fat 500 grams nonfat cream cheese -- (Philadelphia Brand) 1 Cup Sugar 2 Tablespoons Cornstarch 1 Teaspoon Vanilla Extract 1 Egg 2 Egg Whites 300 Grams Raspberries, Frozen -- thawed 1 Tablespoon Cornstarch 1/2 Cup Jelly Sprinkle graham crumbs evenly over bottom of lightly greased 9 inch springform pan. Puree well drained cottage cheese in processor until smooth. Add cream cheese, cut into cubes and continue processing until smooth. With processor on, gradually add sugar, cornstarch and vanilla. Add egg and egg whites, one at a time to cream cheese mixture; process using on and off action until just blended; pour into pan. Bake at 450 for 10 min.; reduce to 250 and bake 35 - 40 min. Cool. Refrigerate overnight. Serve with Raspberry sauce. Raspberry Sauce: Drain thawed,frozen raspberries, reserving juice. Place berries in sieve; crush to extract additional juice. Discard seeds. Whisk cornstarch and heated jelly into juice. Cook sauce in microwave on High until thickened (1-2 min). Refrigerate until cool. Makes 1 1/4 cups. NOTES : Jelly - either use raspberry or red current. Per Serving - Calories - 222, Total Fat - 1.4g, %CFF - 5.7 ------------------------------ >From: Ozettt@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheesy Chicken Burritos Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Mexican & Southwestern Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 boneless skinless chicken breasts -- in 1" cubes 1 cup frozen whole kernel corn 1 cup salsa -- chunky, hot, medium, or milkd, to taste) 1 cup nonfat cheddar cheese -- shredded 4 flour tortillas -- warmed (Aztec brand makes a fat-free variety) Non-stick cooking spray Variations -- add one or more of the following: 1/2 cup onion -- cut in thin strips (saute with chicken) 1/2 cup green pepper -- cut in thin strips (saute with chicken) 1 cup cooked black beans -- drained and rinsed (may be used in place of or in addition to chicken_ Saute chicken in pan coated with non-stick spray over high heat until done. Add corn and salsa, heat thoroughly until corn is thawed and mixture is hot. Add cheese and heat, stirring constantly, until cheese is completely melted. Spoon into heated tortillas and roll up burrito style. Makes 4 generous servings. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheesy Chicken Rolls Recipe By :(Reggie Dwork) Serving Size : 4 Preparation Time :0:00 Categories : Camping, Backpack, Trail Food Desserts Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup lowfat mozzarella cheese -- shredded 1 jar Sliced mushrooms -- (2 1/2 oz) drained 1/4 cup Plain low-fat Yogurt 1 tablespoon Chives -- Snipped 1 tablespoon Parsley -- Snipped 1 tablespoon Pimiento -- chopped 4 medium Skinless Boneless Chicken Breast Halves -- about 12 oz total 1 tablespoon Dry bread crumbs -- fine 1/8 teaspoon Paprika 1 tablespoon Plain low-fat Yogurt For filling, in a small bowl combine cheese, mushrooms, the 1/4 c yogurt, chives, parsley, and pimento. Place 1 chicken breast half, boned side up, between 2 pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet to 1/8" thickness. Remove plastic wrap. Repeat with remaining chicken. Sprinkle lightly with salt and pepper. Spread some of the filling on each chicken breast half. Fold in the sides and roll up. Arrange rolls seam side down in a 10x6x2" baking dish. Combine bread crumbs and paprika. Brush chicken with the 1 Tbspn yogurt; sprinkle with crumb mixture. Bake in 350 deg F. oven for 20-25 minutes or till chicken is tender and no longer pink. - - - - - - - - - - - - - - - - - - - NOTES : Per serving: 157.6 Calories, 4.3 g. fat, 25.2% of calories from fat, 60 mg. cholesterol. * Exported from MasterCook * Cheesy Eggplant Pasta Sauce Recipe By :Aiko Pinkoski Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 TBSP dry sherry 1 Japanese eggplant -- (good size for a Japanese eggplant), cut into small (1/2 inch or 1cm) cubes -- maybe about 1 1/2 -- cups 6 mushrooms -- sliced (or 8) 2 cloves garlic -- minced 1/4 red pepper -- cut in 1/2" cubes 1/2 tsp red pepper flakes -- to taste 1/2 cup nonfat cottage cheese 1/4 cup fresh basil leaves -- chopped 2 Tbsp nutritional yeast -- optional (1 large or 2 average servings) Soak the eggplant cubes in water for 5 minutes, drain & rinse off. Heat up the sherry and add eggplant & mushrooms, cover, and cook on low til done (took about 10 minutes, and there was quite a bit of liquid from the mushrooms). Add garlic a few minutes into this (whenever it's chopped up :-) When eggplant is almost done, add red pepper cubes & cook a few more minutes. Then, add the red pepper flakes, cottage cheese (I blended first in a mini food processor so it was smooth), basil, salt to taste. Mix and cook several more minutes. Add nut. yeast. I ate this on fresh linguine. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheesy Leek Bake Recipe By :Annable Smyth Serving Size : 3 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large leeks -- trimmed and washed 3 slices lean ham -- or turkey ham 1 pint water 3 tablespoons dry skim milk 1 tablespoon flour 2 oz grated cheese Serves 3 Boil leeks in the water for five minutes, then fish them out and put them in an oven-proof dish, first wrapping them in a slice of ham. Whisk water, milk powder and flour together (in a food processor or blender is easiest) until smooth, then return to saucepan and bring to the boil, stirring all the time. Add half the cheese, and season to taste. Pour the sauce over the leeks and ham, then sprinkle with the remaining cheese. Bake in a moderate oven for about 30 minutes, until the cheese bubbles. Serve with potatoes, and perhaps another vegetable. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheesy Pizza Dough Recipe By :Heather Roch Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Eat-Lf Mailing List Pizzas & Calzones Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup water 2 teaspoons water 1/3 cup nonfat mozzarella cheese 1/3 teaspoon salt -- or less 2 cups all-purpose flour 2 tablespoons oat bran -- (for texture) 1 1/2 teaspoons yeast I experimented last night and made a pizza crust with this recipe. It is based on a recipe from the The Bread Machine Cookbook by Donna German. I use her recipes all the time and rarely have problems. I made the small size and it made 1 medium thick crust that filled a standard cookie sheet. I bet you could make the recipe and knead by hand as well. [Heather] I let my bread machine knead the dough for me. When it was done I spread it on a cookie sheet sprayed lightly with Pam and let it rise 20-30 minutes. Preheated the oven to 450F. Sprinkle the dough with some basil (I used dried) then top the dough with tomato sauce mixed with no fat mozarella cheese and a little Parmesan. Garnish with raw thinly sliced zucchini. I think it baked 25 minutes or so- I did not time it as I was in the kitchen watching it bake to make sure it did not burn. The crust was very crisp. I cut a slice to bring for lunch today and it is still very crisp- not muchy like leftover pizza sometimes gets. The dough was very easy to work with so next time I might use it to make calzones. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheesy Sour Cream Potatoes Recipe By :Cmon America-Lets Eat,Susan Powters (Lors1.aol.com) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Potatoes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium russet potatoes -- cut into 6 wedges -- each Nonstick cooking spray 1 tbsp Mrs Dash onion herb seasoning 1/2 tsp salt and pepper 2 cups nonfat cheddar cheese -- grated 1/2 cup nonfat sour cream 2 tbsp chopped green onions 1 tbsp chopped parsley Boil potatoes until just tender. Do not overcook or they will fall apart. Preheat oven to 400 degrees. Spray shallow baking dish with nonstick spray. Place potatoes in baking dish, sprinkle with herb mixture, salt and pepper. Place in oven about 35-40 minutes, until brown. Sprinkle with cheese. Bake 5 minutes more, or until cheese is melted. Pour sour cream on top. sprinkle with green onions and parsley. Serving Size 5 oz, Servings per Recipe 6, Calories 167, Total Fat 0.107 gram, Saturated Fat 0.028 gram. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cherry Cheese Coffee Cake Recipe By :Homemade Is Better Serving Size : 16 Preparation Time :0:10 Categories : Breads Breakfast Cakes & Frostings Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bread dough -- frozen,* see note (See recipe for "Freezer Bread Dough") 21 ozs cherry pie filling 1/2 c raisins 8 ozs fat-free cream cheese -- softened 1/3 c granulated sugar 1/4 c skim milk 2 tablespoons flour -- unbleached 1/4 teaspoon almond extract 1/2 cup flour -- unbleached 1/4 c brown sugar -- packed 3 tbsps margarine -- cold On a lightly floured surface, roll dough to a 13 x 9" rectangle. Place in prepared 13 x 9" pan. Cover and let rise double in size (1 hour). In a mixing bowl, combine cherry pie filling and raisins. Spread evenly over dough. In a another mixing bowl, combine cream cheese, granulated sugar, milk, 2 tablespoons flour, and almond extract. Pour mixture over cherry mixture. In a small mixing bowl, combine remaining flour, and brown sugar. Cut in margarine until mixture resembles coarse crumbs. Sprinkle mixture over cream cheese layer. Bake in a 350 degree oven for 40 minutes. - - - - - - - - - - - - - - - - - - - Serving Ideas : Cool and cut into suqares. NOTES : * Thaw frozen bread dough in refrigerator overnight. To soften cream cheese, place one unwrapped bar in a microwaveable bowl. Microwave on high for 30 seconds. Add 30 seconds for each bar. * Exported from MasterCook * Cherry-balsamic Vinegar Sauce Recipe By :San Jose Mercury Newspaper (Reggie Dwork) Serving Size : 4 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Fruit Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Pounds cherries -- stems removed 1 Cup water 1 Tablespoon balsamic vinegar 2 Teaspoons minced shallots 1 Tablespoon unsalted butter -- room temperature Salt And White Pepper -- To Taste Adjusted from 3 T unsalted butter to 1 T. In a medium saucepan, bring the cherries to a simmer in 1 cup water. Cook until cherries are soft. Using a metal strainer and rubber spatula, press the cooked cherries through the strainer to yield cherry puree. Discard skins and seeds. Return puree to saucepan and add vinegar and shallots. Bring sauce to a simmer; whisk in butter and salt and pepper to taste. Serve with lamb or pork, or use it to baste the meat while cooking. Makes about 1 1/2 cups, enough for 4 servings. Copied with permission from the San Jose Mercury Newspaper. Entered into MasterCook by Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chestnut Info Recipe By :San Jose Mercury News, B.Hensperger 12/31/95(Reggie Dwork) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** Chestnuts are versatile and low in fat. One ounce of chestnuts contains 60 calories and 0.6g of fat. Chestnuts are the only nut approved by the low-fat Pritikin System. They are high in carbohydrates. California's crop, grown around Sacramento, comes in during Sept, but imported Italian nuts are here until the first of the year. Substitute the nuts for other nut types in poultry and wild game stuffings, breads or cinnamon roll recipes. Fresh chestnuts must be cooked before being included in recipes. To prepare them for baking, preheat the oven to 400 deg F. Using a short-bladed or chestnut knife, carve an X onto the flat side of each nut to prevent it from bursting. Place the nuts in a single layer on a baking sheet and roast in the preheated oven 15 - 20 min. (They also may be cooked in the microwave for about 5 min at full power.) The nuts should be mealy in the center when pierced with the tip of a knife. Remove immediately from the baking sheet to a thick, clean cloth. When barely cool enough to handle, crack the nuts with your hands and use the same knife to peel off the outer shell and then the funny inner skin. (At this point you may cover the whole nuts tightly and refrigerate until needed.) Coarsely chop the nuts and set aside. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chestnuts For The Holidays Recipe By :USDA Extension Service (Becky Myton) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Holidays & Gifts Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** Chestnuts For The Holidays Roasting chestnuts is often a tradition during the holidays. Storage conditions have to be just right, not too dry and not too damp. In dry air, they dry out and lose quality. In warm, damp air, they mold. Store fresh chestnuts in the refrigerator in a plastic bag with a few ventilation holes punched in it. Chestnuts can be cooked by roasting, boiling or steaming. To roast over an open fire, use a long handled popcorn popper or chestnut roaster. To roast in an oven, try a temperature of 300 degrees Fahrenheit for about 15 minutes. Before roasting, puncture each nut once or twice with an icepick or a knife. If you fail to do this, pressure from steam building up inside the shells will cause the nuts to explode, either before or after they come out of the oven or roaster. To boil chestnuts, place them in a shallow pan with water that just covers them. Bring to a boil, reduce the heat and boil gently for 15 to 20 minutes. Drain and partially cool, then remove the kernels using a sharp tine of a table fork. The longer the nuts cook, the mealier the kernels become and tend to crumble when removed from the shells. For especially dry chestnuts, soak them overnight in water before boiling in fresh water. For steaming, carefully cut fresh, moist chestnuts in half and cook them in a vegetable steamer over boiling water for 8 to 10 minutes. Most kernels should fall out of the shells during cooking. Steamed or boiled nuts can be dipped in melted butter and salted, if desired, or used in other recipes. Store cooked chestnuts in tightly sealed jars in the refrigerator for a month or two or in the freezer for up to a year. (MJM) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chevon Chili Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chile Pepper Dishes Chilis Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb ground chevon 1/2 med chopped onion 1/2 red bell pepper -- chopped 2 jalapeno peppers 1 can stewed tomatoes -- (28 oz) 1/2 can water chili powder to taste 2 tsps Cumin 2 tsps oregano 2 tsps sage 1/4 cup dried black beans -- optional 1 dash cayenne 2 tbsp cornmeal -- to thicken tomato juice -- as needed Since it's cold weather everywhere, chili makes a warm welcome. And, since we raise goats, have a lot of chevon in the freezer, have collected some interesting ;stats' on goat meat. 3oz cooked chevon -122 cal, 2.58 grams of fat, .79 grams saturated fat as opposed to the leanest chicken 120 cal, 3.5 g fat, 1.1 saturated fat. Put 1 lb ground chevon in a hot skillet to sear. I don't use any oil, just hover over and stir often, since it doesn't have any fat to cook out of it to help keep from sticking. Turn the heat down and add 1/2 med chopped onion, 1/2 a chopped bell pepper (red if you have it) and 1-2 jalapeno peppers. I like the TAM mild ones and use them in place of hot peppers. If you prefer a milder chili, use 1/2 to 1 pepper, and seed it out, discarding the veins,too. Cook all that until the onion is translucent. Add 28 oz can of stewed tomatoes plus about 1/2 can of water. Add chili powder to taste. this is not hot, so add a generous teaspoonful. 2 tsps each of Cumin, oregano, sage, and a dash of salt if you prefer. Cook until it begins to absorb the water from the tomatoes, (break up the whole tomatoes if you already haven't done so.) Texans HATE beans in chili, but I like the flavor so I sneak em in. I use an 'instant' flaked black bean, about 1/4 cup to the chilipot. Stir and let this thicken and the flake beans cook. Add cayenne, just a dash to 'brighten' the pot, and about 2 tbsp of either cornmeal or corn masa to thicken. if it's too thick, add tomato juice and get it back to the consistency and color you want. Makes enough for 4 people - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chewy Chocolate Cookies Recipe By :Karo pamphlet (Karen Mintzas) Serving Size : 30 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Non-stick cooking spray 1 1/2 Cup Flour 1/2 Cup Sugar 1/2 Cup Unsweetened cocoa 1/2 Teaspoon Baking soda 1/2 Teaspoon Salt 1/2 Cup Corn syrup -- light or dark 3 Egg whites Spray cookie sheet with cooking spray. In large bowl, combine flour, sugar, cocoa, baking soda and salt. Stir in corn syrup and egg whites until blended (dough will be thick and slightly sticky). Drop by rounded teaspoonfuls onto prepared cookie sheets. Bake in 350 F oven 7 to 9 minutes or just until set (cookies will be soft when pressed). Do not overbake. Cool on wire rack. Makes about 2-1/2 dozen. Each cookie provides: 0 g total fat, 0 mg cholesterol, 60 Calories, 1 g protein, 13 g carbohydrate, 65 mg sodium * Source: Karo pamphlet * Typed for you by Karen Mintzias - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chewy Coffee Brownies Recipe By :Cooking Light/CathrineK (Lavon) Serving Size : 24 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups dark brown sugar -- packed 1/2 cup diet margarine (Fleischmanns Light Taste margarine) 2 1/2 tablespoons instant coffee powder 2 large egg whites 1 large egg 1 tablespoon vanilla extract 2 cups flour 2 teaspoons baking powder 1/8 teaspoon salt 1/2 cup miniature chocolate chips Combine sugar, margarine & coffee in a small saucepan. Place over low heat & cook for 4 minutes or til smooth. Stir frequently. Combine egg whites, egg & vanilla. Gradually add sugar mixture slowly to prevent cooking the eggs. Beat at low speed til smooth. Add flour, baking powder & salt beating well. Stir in chocolate chips. Spread into a 13 x 9 that has been sprayed with Pam. Bake 350 degrees for 18 -22 minutes or until a pick comes clean. Cut into 24 squares when cool. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chewy Granola Bars Recipe By :Recipes from the Old Mill,S Myers & M B Lind (Grace Wagner) Serving Size : 24 Preparation Time :0:00 Categories : Camping, Backpack, Trail Food Cookies & Bars Eat-Lf Mailing List Snacks Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 Cup brown sugar 2/3 Cup crunchy peanut butter 3/4 Cup honey 2 Tablespoons hot water -- optional 2 Teaspoons vanilla 2 1/2 Cups rolled oats 1 Cup whole wheat flour 1/4 Cup wheat germ 1/2 Cup sunflower seeds 1 Tablespoon sesame seeds 1 Cup chocolate chips -----may use carob chips instead 1/2 Cup raisins -----or other finely chopped dried fruit BAKE: 350 deg F. Mix brown sugar, peanut butter, honey, water (optional), and vanilla until well blended. Stir in rolled oats, whole wheat flour, wheat germ, sunflower and seasame seeds, chips, and raisins. Press mixture into a greased 9x13" pan. Bake for 15 to 20 mins or until lightly browned. Cut into 24 bars while still warm. Cool completely before removing from pan. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chex Mix Recipe By :Nanci Borg Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grains & Cereals Snacks Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups wheat chex(r) 5 cups corn chex(r) -- or Rice Chex 5 cups cheerios(r) 2 cups pretzels -- (2 to 3) broken into bit sized pieces) 1/2 cup nonfat margarine -- melted 1/2 cup nonfat italian salad dressing 2 tbls. hot sauce -- (2 to 4) Tiger brand (Gives wonderful zip) -- optional 2 tbls. soy sauce -- (2 to 4) garlic powder to taste Mix together the dry ingredients in large bowl. Melt together margarine and salad dressing on low heat (may look weird since it won't melt like normal fat containing margarine, but let it go a few minutes than use a whisk to mix it and it's fine). Add Tiger sauce, soy, and garlic powder. Stir and turn off heat allowing to cool for a few minutes. In the meantime, heat up your oven to 250 degrees and spray two cookie sheets lightly with a garlic or butter flavored spray (Spray is optional) Drizzle slowly (a little bit at a time) the liquid mixture over the dry mixture. Stir, drizzle some more, etc. I really take my time mixing so that I don't make anything soggy, and everything gets well coated. Spread in a single layer on baking sheets and bake 75 minutes. Every 25 minutes I open the oven, stir the mix a little and close it back up. Sometimes I reverse which oven racks the pans are on. When done, shut off the oven and open the door slightly. I leave the pans in the oven to cool and continue drying. Store in an airtight container. The cheerios remind me of peanuts--hard and crunchy (They shrink). We love this zesty snack. I hope you do to! [Nanci] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chick Peas With Garlic And Green Chilies Recipe By :Madhur Jaffrey's Eastern Vegetarian Cooking Serving Size : 4 Preparation Time :0:00 Categories : Chile Pepper Dishes Eat-Lf Mailing List Legumes Mexican & Southwestern Potatoes Quick & Simple Ideas Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cloves garlic -- chopped 1/2 tsp cumin seed 6 tbsps vegetable stock 2 tbsps tomato paste -- mix with 1/4c water 30 ozs garbanzo beans, canned -- drained and rinsed 2 whole potato -- peeled and diced 1 c water 1 tsp salt 4 green chiles -- chopped 1 tsp cumin powder 1/2 tsp lemon juice 1/8 tsp cayenne pepper -- optional Sautee cumin seeds and garlic in stock or sherry for a few minutes, then add idluted tomato paste and cook one minute longer. Add garbanzos, water, potato, salt, chilies, ground cumin, lemon juice and (optional) cayenne pepper. Simmer 20 minutes. Serve with bread or tortillas. - - - - - - - - - - - - - - - - - - - NOTES : May increase chilies to 4, or use 4 oz. can of chilies. * Exported from MasterCook * Chicken And Carrot Salad Recipe By :COOKING MONDAY TO FRIDAY SHOW (Tina Bell) Serving Size : 2 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces cooked chicken -- cubed (2 cups) 1/2 cup carrots -- chopped 1/4 cup scallion -- chopped 1/4 cup diced celery 1 tablespoon cilantro -- chopped, or mint 2 teaspoons honey 2 tablespoons nonfat sour cream 1/3 cup nonfat yogurt 1/2 teaspoon curry powder -- toasted 1 tablespoon lemon juice Salt and pepper to taste 4 cups greens -- (salad greens) Combine chicken, carrots, scallions and celery. In a small bowl blend together, the remaining ingredients except salad greens. Add to chicken and toss well. Serve with salad greens. Yield: 2 servings - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken And Eggplant Recipe By :Jane Brody Recipe (Bobb1744) Serving Size : 4 Preparation Time :0:00 Categories : Chicken Chile Pepper Dishes Eat-Lf Mailing List Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds chicken pieces -- skinned/fat removed salt and pepper -- to taste 1 tablespoon oil 1 large onion -- halved and sliced 3 cloves garlic -- minced 1 1/2 pounds eggplant -- unpeeled, cut in 1" cubes (5 cups) 1/2 pound tomatoes -- cored, in 1" cubes 1/4 cup red wine vinegar 1/4 cup dry white wine 1/2 cup chicken broth -- defatted 1 bay leaf 1/4 teaspoon thyme 1/4 teaspoon red pepper flakes Season chicken with salt and pepper. In electric frypan or large deep skillet, heat oil and brown chicken for 5 minutes on each side. Remove from skillet to bowl or platter. Add to skillet: onion, garlic and eggplant. Cook and stir for 1 minute. Stir in tomatoes, red wine, vinegar, dry white wine and chicken broth. Bring to a boil. Add bay leaf, thyme and hot pepper flakes. Return chicken pieces to skillet. Baste occasionally with sauce. Cover and simmer for 20 minutes. until well cooked. Discard bay leaf before serving. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken And Green Onion Curry Recipe By :Sunset Crockery Cookbook (Bobb1744) Serving Size : 6 Preparation Time :0:25 Categories : Chicken Crockpot Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Medium Onion -- thinly sliced 3 Cloves Garlic -- minced or pressed 1 Tablespoon Fresh Ginger Root -- grated 1 Cinnamon Stick -- about 2" long 1/2 Teaspoon Ground Cumin 1/2 Teaspoon Red Pepper Flakes -- crushed 1 teaspoon Ground Turmeric 1/4 teaspoon Ground Cloves 1/4 teaspoon ground cardamom 3 1/2 Pounds Chicken, Whole -- cut up/skinned/defat 1/2 Cup Chicken Broth -- defatted 2 Tablespoons Cornstarch -- blended with 2 Tablespoons Cold Water Salt 1/4 Cup cilantro -- lightly packed 1/2 Cup Green Onions -- sliced In a 4-quart or larger electric slow cooker, lightly mix thinly sliced onin, garlic, ginger, cinamon stick, cumin, red pepper flakes, turmeric, cloves, and cardamom. Rinse chicken and pat dry; then arrange, overlapping pieces slightly, on top of onion mixture. Pour in broth. Cover and cook at low setting until meat near thighbone is very tender when pierced (6 1/2-7 hours). Carefully lift chicken to a warm serving dish and keep warm. Skim and discard fat from cooking liquid, if necessary; remove and discard cinnamon stick. Blend in cornstarch mixture. Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce to taste with salt; stir in cilantro and green onions. Pour sauce over chicken. - - - - - - - - - - - - - - - - - - - NOTES : Makes 4-6 servings * Exported from MasterCook * Chicken And Mushroom Risotto Recipe By :Slim for Life, Judith Will (Erika Langham) Serving Size : 2 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 1 small onion -- finely chopped 110 grams skinless boneless chicken breast -- cubed 175 grams arborio rice -- risotto (dry weight) 1 dash dry white wine 500 milliliters chicken stock 25 grams lean ham -- cut into strips 175 grams mushroom -- sliced or torn (can be a variety of types) 25 grams peas 1 teaspoon basil Serves two Heat the stock in a non stick frying pan and fry the onion until soft. Add the chicken and stir until tinged gold. Add the rice and stir for 1 minute. Add the wine and bring to bubbling. Add two thirds of the stock, ham, mushrooms, peas, basil, and any other seasoning and stir the mixture; simmer gently, stirring from time to time. Add more stock as necessary. The risotto is cooked when most of the stock is absorbed and the rice is tender and creamy. Variation: Vegetarians can omit the chicken, use vegetable stock and top with 3 tablspoons of Parmesan cheese. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken And Orange Salad Recipe By :365 Easy/Low Calorie Recipes/R. Banghart (Reggie Dwork) Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Salads Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups cooked chicken breast halves -- in 1/2" cubes 2 navel oranges -- peeled & sectioned 2 ribs celery -- diced 2 green onions -- sliced 1/3 cup fat-free mayonnaise 1/4 teaspoon salt 1/8 teaspoon pepper 1 dash curry powder -- optional lettuce leaves or watercress Combine all ingredients in a bowl. Tumble about gently to combine. Serve on lettuce leaves or watercress. - - - - - - - - - - - - - - - - - - - NOTES : Delicious with addition of curry powder. Per serving; 203.2 calories, 5.8 g. fat, 25.9% of calories from fat, 60 mg. cholesterol. * Exported from MasterCook * Chicken And Pasta Recipe By :Annabel Smyth Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 boneless skinless chicken breast halves 1 teaspoon minced garlic pinch oregano salt and pepper tarragon red onion -- diced lemon juice pasta -- cooked Fettucine Alfredo (Light Hearted) -- see recipe - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken And Pasta Broth Recipe By :Weight Watcher's Pasta Cook Book (Donna Webster) Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Pasta Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 liters chicken stock 6 ounces boneless skinless chicken breast halves 1 teaspoon Whole black peppercorns 1 bay leaf 1 sprig fresh rosemary -- or- Thyme 2 small Leeks -- sliced 1 Carrot -- chopped 2 ounces macaroni 1 small Red pepper -- seeded and chopped 1 tablespoon Chopped fresh thyme Salt and pepper 4 teaspoons Grated parmesan cheese 1. Place the stock in a large saucepan and bring to a boil. Add the chicken breasts, peppercorns, bay leaf and sprig of rosemary or thyme. Reduce the heat, cover and simmer gently for 15 minutes. 2. Using a slotted spoon, remove the chicken from the saucepan and leave until cool enough to handle. Strain the stock and return the liquid to the saucepan. 3. Add the leeks, carrot and macaroni to the stock. Bring to a boil and then reduce the heat, cover and simmer gently for 15 minutes. 4. Meanwhile, slice the chicken breasts in small pieces and add them to the broth along with the red pepper. Simmer for 1 0 minutes more, until the vegetables are tender. 5. Stir in the chopped thyme and season to taste with salt and pepper. 6. Serve in warm soup bowls and sprinkle 1 teaspoon of parmesan cheese over each serving. Selections per serving: 1/2 Carbohydrate; 1 Protein; 1 Vegetable; 10 Optional Calories Preparation time: 1 0 minutes Cooking time: 40 minutes Calories per serving: 11 5 Freezing recommended This clear chicken broth makes a nutritious and light meal in no time at all. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken And Potatoes Dijon Recipe By :Low-Fat Meals, Vol IV, No 3 Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 potatoes 4 green onions -- sliced 4 chicken breast halves skinless -- boneless salt and pepper -- to taste 2 garlic cloves -- minced 2/3 cup chicken broth -- or dry white wine 1 tablespoon Dijon mustard 2 teaspoons fresh tarragon -- chopped or 1 t. dried tarragon 1/4 cup nonfat sour cream Scrub potatoes and pierce with a fork. Place in a microwave-safe dish; microwave on high for 10 minutes. Cool for 2 minutes; cut into 1/2-inch cubes. Spray a large nonstick skillet with nonstick cooking spray; add potatoes and onions and place over medium heat. Cook for 10 minutes, stirring occasionally, and adding more cooking spray as necessary. Push potatoes to one side of the skillet; add chicken. Cook for about 15 minutes, or until potatoes are tender and chicken juices run clear, tossing potatoes occasionally. Season with salt and pepper. Remove to a serving platter; keep warm. Add garlic to skillet; cook for 1 minute, stirring often. Stir in broth or wine, mustard and tarragon; increase heat to high. Cook for 3 minutes, or until reduced by half. Remove from heat; whisk in sour cream and season with salt and pepper. Pour over chicken and potatoes. Nutrition Analysis: 251 calories, 2.1g fat. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken And Rice Casserole Recipe By :Alice Adams Serving Size : 1 Preparation Time :0:00 Categories : Casseroles Chicken Eat-Lf Mailing List Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package brown basmati rice 1 can Healthy Request mushroom soup 1/4 can white wine frozen peas 1/4 cup milk I just pour the soup in a pan, add about 1/8 to 1/4 can white wine, about 1/4 c. milk, sliced mushrooms if I have them, let it simmer for about 10 min., put in the chicken and peas, and pour over rice. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken And Rice Casserole #2 Recipe By :Patti McCoy Serving Size : 1 Preparation Time :0:00 Categories : Casseroles Chicken Eat-Lf Mailing List Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 skinless boneless chicken breasts 1 can Healthy Request cream of chicken and broccoli soup 1 can skim milk 1 1/2 c rice -- steamed Put the breasts in a baking dish. Mix soup and milk together and put over chicken breasts. Put in a 375 degree oven. Put rice in a steamer until almost done (5-10 minutes from being done....about 30 minutes. Put in baking dish with breasts and soup mixture. Put back in oven for 15 minutes or til chicken is done. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken And Rice Salad Recipe By :Annabel Smyth Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Rice Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup brown rice 2 cloves garlic 1/2 medium roasted chicken 2 ounces golden raisins -- (sultanas) 4 ounces corn 4 ounces peas 1 tomato -- (beefsteak ) 1 red bell pepper -- or green bell pepper 6 spring onions -- (to 12) (scallions) 1/2 tbsp olive oil -- optional 1 tablespoon wine vinegar 1 tbsp lemon juice Salt and pepper to taste A little parsley to garnish. Cook the rice in the normal way. While this is happening, cook the sweet- corn and peas, peel and chop the tomato (this is easier to do if you sit it in a little boiling water for one minute until the skin loosens), de-seed and chop the pepper, peel and chop the spring onions. When the rice is cooked, crush the cloves of garlic on to the top of it, and add the vinegar, lemon juice and olive oil (if using). Stir well. Then add remaining ingredients and stir. Garnish with parsley. Allow to cool, and keep in the refrigerator. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken And Shrimp Pot Stickers Recipe By :Cooking Light, Mar 1996, pg 168 Serving Size : 30 Preparation Time :0:00 Categories : Appetizers Chicken Eat-Lf Mailing List Fish & Seafood Oriental Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tsp Vegetable Oil -- * See Note 2 C Cabbage -- Green, Finely Choppe 1/2 C Water 1/2 Lb Ground Turkey -- Or Chicken 1/4 Lb Shrimp -- Minced 1/3 C Green Onions -- Minced 1 Tbsp Ginger Root -- Minced, Peeled 1/2 Tsp Salt 1/2 Tsp Dark Sesame Oil 1 Egg White 1 Clove Garlic -- Crushed 30 Won-Ton Wrappers 2 Tsp Cornstarch 2 Tsp Vegetable Oil -- Divided, **Note 1 C Water -- Divided *NOTE: Original recipe called for 2 t vegetable oil...this much is not needed. **NOTE: Original recipe called for 4 t vegetable oil...again, this much is not needed. Heat 1 t vegetable oil in a large nonstick skillet over medium-high heat. Add cabbage; cook 9 min or until lightly browned, stirring frequently. While cabbage cooks, add 1/2 C water, 1 T at a time, to keep cabbage from sticking to pan. Spoon cabbage into a medium bowl; let cool completely. Add chicken an next 6 ingredients (chicken thru garlic) to bowl; stir well. Working with 1 won ton wrapper at a time (cover remaining won ton wrappers to keep them from drying out), spoon about 1 T chicken mixture into the center of each wrapper. Moisten edges of wrapper with water, and bring 2 opposite corners to center, pinching points to seal. Bring the remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place pot stickers on a large baking sheet sprinkled with cornstarch; cover loosely with a towel to keep them from drying out. Heat 1 t vegetable oil in a large nonstick skillet over medium heat. Place half of pot stickers in bottom of skillet; cook 3 min or until bottoms are lightly browned. Add 1/2 C water to skillet; cover and cook 3 min or until the liquid is absorbed. Place pot stickers on a serving platter; set aside, and keep warm. Wipe the skillet with a paper towel. Repeat procedure with remaining vegetable oil, remaining pot stickers, and remaining water. Yield: 30 appetizers Serving size: 1 pot sticker These were really excellent!! Entered into MasterCook II and tested for you by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - NOTES : Cal 46 Fat 1.3g Carbs 5.2g Fiber 0g Protein 3.1g Sodium 97mg CFF 26.8% * Exported from MasterCook * Chicken And Sweet Potatoes Recipe By :(Reggie Dwork) Serving Size : 6 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Main Dishes Potatoes Sweet Potatoes &Yams Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sweet potatoes -- cooked and mashed 2 tablespoons Brown sugar 1/2 teaspoon Ground cinnamon 1/8 teaspoon Ground nutmeg 1/3 cup evaporated skim milk 1/4 cup Chicken broth 1/4 cup Minced onion 8 ounces waterchestnuts -- drained and sliced 10 ounces cream of chicken soup -- Light OR white sauce, chicken flavor -- (use boul. cube) 3 cups chicken -- cubed 3 tablespoons Water Preheat oven to 350F. In a medium size bowl, combine sweet potatoes, brown sugar, cinnamon, nutmeg and milk. Spread around the inside edge of a round 10 in. casserole, forming a ring. In a medium size non stick skillet, heat broth over low heat. Add onion and water chestnuts; cook until tender. Add soup or sauce, chicken and 3 tablespoons water; cook over medium heat until hot, stirring occasionally. Spoon chicken mixture into center of sweet potato ring in casserole. Bake uncovered, 30 min or until bubbling. - - - - - - - - - - - - - - - - - - - NOTES : Per serving: 308 caloires, 6 g. fat. * Exported from MasterCook * Chicken And Veg Casserole Recipe By :Sue Winship Serving Size : 6 Preparation Time :0:00 Categories : Casseroles Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 kg chicken casserole portions 5 Tblsp flour paprika black pepper oil -- or chicken stock --selection of washed vegetables - about 4 -- or 5 different ones (approx 1 cup of --each) e.g. baby carrots, onions,potatoes -- turnips, broccoli, courgettes (zucchini), baby corn -- mushrooms, etc. 2 cups semi sweet white wine (I used 1 cup white wine & 1 cup grape juice) 1 cup water 2 cloves garlic herbs & spices for seasoning (I used mixed -- bay leaves, herbs rosemary -- time & paprika) (serves 6) Trim fat & skin off chicken pieces, wash and dry with kitchen towel. Place flour, paprika and pepper in a plastic bag and add chicken pieces until coated. Shake off excess flour and brown pieces in a frying pan (I used grape juice & water). Layer chicken & vegetables (potatoes, onion, mushrooms, courgettes, turnips & baby carrots) in a casserole dish. Add herbs, garlic, etc & pour over the wine and water (depending on the amount of veg, you might want to increase the amount of liquid). Cover dish with tight fitting lid* and cook in oven at approx 300 F for approx 1.5 hours or until chicken & vegs are cooked. NOTE : I added baby green beans to my casserole approx 1 hr after cooking and continued cooking until these were done. * If your casserole dish does not have a tight fitting lid, then line the lid with aluminium/tin foil shiny side facing down. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken And Vegetable Casserole Recipe By :Bobb1744 Serving Size : 4 Preparation Time :0:00 Categories : Casseroles Chicken Eat-Lf Mailing List Main Dishes Potatoes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Chicken breasts -- halved 4 Carrots -- quartered 1 cup Pearl onions 2 Celery stalks -- large pieces 2 Potatoes -- peeled and quartered 1/4 cup Chicken broth 1 can cream of mushroom soup 1/2 cup Skim milk 1/4 teaspoon Dried thyme 1/8 teaspoon Ground sage 1 Bay leaf Preheat oven to 350F. Rinse chicken and pat dry. Heat a medium size non stick skillet over low heat; spray lightly with vegetable spray. Add chicken and cook quickly until browned on both sides. Remove chicken to a medium size shallow casserole. Add vegetables to casserole. In a small bowl combine broth, soup milk, thyme, sage and bay leaf; pour over chicken and vegetables. Bake, covered 1 hour or until vegetables and chicken are tender. Cal: 343; Fat: 9. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken And Veggie Pasta Topping Recipe By :Light Cooking (L. Mazurka) Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces rotini -- cooked 2 tablespoons olive oil 2 whole boneless skinless chicken breasts -- cut into strips 1 cup broccoli florets -- (fresh) 1 cup carrots -- curled 1/2 cup red onion -- sliced 1/4 cup water 1/2 teaspoon chicken bouillon -- or flavored 1/2 teaspoon dried tarragon 2 tablespoons Grated Parmesan cheese In large skillet, heat oil; add chicken broc, carrots and onion. Cook and stir over medium heat until broc is tender-crisp. Add water, bouillon and tarragon; cook and stir until chicken is cooked thru. Add hot cooked rotini and cheese, toss to coat. Serve immediately. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken And Veggie Stirfry Recipe By :Woman's Wolrd Mag, 10/95 (Reggie Dwork) Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Oriental Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 ounces skinless boneless chicken breast -- sliced 1/2 cup green pepper -- sliced 1/2 cup mushrooms 1/2 cup broccoli 2 tablespoons soy sauce 1/2 cup cooked rice Chicken and Veggie Stirfry Stirfry 3 oz sliced, skinless chicken breast, 1/2 C each sliced green pepper, mushrooms and broccoli and 2 T soy sauce. Serve over 1/2 C cooked white rice. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Baked With Tomatoes And Herbs In Parchment Recipe By :CCA - Elegant Low-Calories Cooking (c. 1992) Serving Size : 6 Preparation Time :0:25 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 boneless skinless chicken breasts -- whole 3 cups tomatoes -- coarsely chopped 1/4 cup shallots -- minced 1 cup dry white wine like chardonnay 2 tablespoons fresh tarragon -- minced 2 tablespoons fresh parsley -- minced seasoning salt white pepper Preheat oven to 375 degrees. Lay out 6 large rectangles of parchment paper on counter and place one chicken breast to the right of the center of each piece. Top each breast with 1/2 cup tomatoes and 2 teaspoons shallots. Add 2 to 3 ta- blespoons wine to each, and evenly distribute tarragon and parsley on top of breasts. Sprinkle with seasoning salt and white pepper. Fold ends of the parchment together, crimping edges in a semicircle to seal ingredients. Be sure the wine doesn't leak. Place sealed packets on baking sheet or sheets and bake for 20 minutes. Serve hot. Makes 6 servings. note: The recipe states "6 boned and skinned whole chicken breasts" To serve: place papillote on the plate. Cut an "X" in the top of the bag and fold back to review contents. Garnish with carrot curls and fresh tarragon (photo). Kim Pierce, Dallas Morning News (on wire and Riv-PE printed on 2 Ap 92) CCA - California Culinary Academy [mcRecipe patH 19Au96] - - - - - - - - - - - - - - - - - - - NOTES : This low-fat individual entree "En Papillote" adds a dramatic touch to any meal. For less auspicious occassions, the recipe may be prepared in a baking bag. The result will be every bit as flavorful. Either way, the chicken comes out moist and tender and perfumed with herbs. Parchment is in large groceries and speciality kitchen supply stores in rolls. It is a special paper with a heat-resistant and non-stick coating. If you cannot find either parchment or bag, use foil. * Exported from MasterCook * Chicken Barley Soup Recipe By :Choice Cooking ( Elizabeth Rodier) Serving Size : 8 Preparation Time :0:00 Categories : Chicken Diabetic Eat-Lf Mailing List Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds Chicken -- cut in pieces 1/2 cup barley 9 cups Water 2 tablespoons Lemon Juice 3 stalks celery -- with leaves 1 small Onion 1/2 cup Chopped onion 1/2 cup carrot -- finely chopped 1/2 cup fresh parsley -- finely chopped 1 tablespoon Salt 1/2 teaspoon fresh ground black pepper 1/4 teaspoon Celery seed 1 1/2 cups green beans -- fresh, cut Place chicken, water, leaves from celery and small onion in a large saucepan. (Reserve celery stalks.) Cover saucepan and bring to a boil; reduce heat and simmer 1 1/2 hours until chicken is tender. Remove chicken. Strain broth into bowl; chill until fat sets on top. Remove fat. Remove skin and bones from chicken, discard. Cut chicken into bite-sized pieces, set aside. (My note: if you want less than 8 servings, freeze extra broth and chicken separately in meal-sized portions.) Return broth to saucepan. Chop reserved celery stalks, add to broth with chopped onion, carrot, parsley, barley, lemon juice, seasonings. Cover and simmer 20 min. Add fresh green beans and chicken; continue cooking 15 min or until beans are tender. Each serving 1 1/2 cup. 11 g carbohydrate, 14 g protein 5 g fat, 145 calories 2 Protein Choices, 1 fruit & veg. choice Source: Choice Cooking c. 1986 Canadian Diabetes Association Shared by Elizabeth Rodier, tested Sept 93 with substitutions. From the files of Al Rice, North PoleAlaska, Feb 1994 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Breast With White Beans Recipe By :Caprial's Favorites, Chef Caprial Pence (Dwork) Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Legumes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For Beans: 2 C White Beans -- Cooked 1 Tbsp Olive Oil 3 Cloves Garlic -- minced 2 Shallots -- chopped 1 Sm Onion -- chopped 1 C Chicken Broth -- or -- vegetarian 1 tbsp Unsalted Butter -- to 2 T 1 tbsp Fresh Basil -- chopped 2 tsp Fresh Rosemary -- chopped Salt And Pepper -- to taste 4 Chicken Breasts Without Skin -- boneless -- about 6 oz each 1 tbsp Olive Oil Salt And Pepper -- to taste 1 pinch Cumin Saute chicken breasts in pan. Heat olive oil till smoking add breasts. Season with salt and pepper and cumin. Saute till browned. Tansfer to 350 deg F oven for 5 - 8 min. Beans: Warm pan but not to smoking Add garlic, onion, shallots and saute Add chite beans (cooked to tender but NOT mushy Add chicken stock or vegetable stock In another pan put 1 t butter, fresh rosemary and basil, chopped. Then add to beans. Stir. Add black pepper and salt. Remove chicken from oven. Place a layer of beans in bottom of large individual soup bowls or dinner plates that have a depressed center and place chicken breast on top. - - - - - - - - - - - - - - - - - - - NOTES : Cal 497.6 Fat 13.7g Cholesterol 139mg Carbs 27.6g Dietary Fiber 6.2g Protein 64g Sodium 682mg CFF 25.1% * Exported from MasterCook * Chicken Breasts In Balsamic Vinegar Sauce Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Sauces & Gravies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 whole chicken breasts without skin -- boned 1 small onion -- chopped fine 1 clove garlic -- chopped 1/2 pound mushroom -- sliced 1/3 cup balsamic vinegar 1/2 cup white wine pepper 1 pinch salt 1 teaspoon rosemary -- dried 1 teaspoon butter -- unsalted Brown chicken breasts in a nonstick pan sprayed with cooking spray, about 3 minutes per side. Remove chicken from pan. Add onion, garlic, and mushrooms, and saute until onion is translucent. Add vinegar, wine, pepper, salt, and rosemary. Bring mixture to simmer, add chicken, cover, and simmer until chicken is cooked - about 20 minutes. Remove chicken and reduce sauce over high heat to about 1/2 cup. Remove sauce from heat and whisk in butter. Pour over chicken. I like to use more mushrooms and use them as a topping for a baked potato. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Breasts With Tarragon Recipe By :Woman's Day, 9/17/96 (Reggie Dwork) Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Skinless Boneless Chicken Breast Halves 1/4 Tsp Salt 1/8 Tsp Freshly Ground Pepper -- Or To Taste 2 Tsp Margarine -- *Note 1 Tsp Scallion -- Finely Snip, Green 2 Tbsp Finely Chopped Fresh Parsley 1/3 C Dry White Wine 2 Tsp Dried Tarragon -- Or 2 T Fresh, -- Finely Chopped *NOTE: Original recipe used 2 T butter or margarine. I used 2 t and used the lower fat margarine. Place chicken breasts between 2 sheets of waxed paper and gently pound with a meat mallet or bottom of a heavy skillet until about 1/2 inch thick. Season with salt and pepper. Heat margarine in a large, heavy nonstick skillet over medium heat until bubbly. Add chicken and cook about 10 minutes, turning occasionally, or until almost opaque in center and golden on both sides. Remove to serving plates. Sprinkle with chives and parsley. Add wine (and tarragon, if using dried) to skillet and cook over high heat, stirring in any brown bits on bottom, until reduced to about 3 T. Stir in fresh tarragon. Spoon over chicken. This is excellent!! Entered into MasterCook and tested for you by Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 133.9 Fat 3.4g Carbs 0.8g Fiber 0.2g Protein 20.7g Sodium 218mg CFF 26.4% * Exported from MasterCook * Chicken Broth Recipe By :Therese Klodnicki Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- chicken carcass onions celery leaves carrot water I make my own chicken broth using the carcass of a roasted chicken. After a roast chicken dinner, I place the bones and any small meat scraps left on the bones into my crockpot with an onion or two, some celery leaves, sometimes a carrot or two, and cover all with water. I let this simmer on low overnight. In the morning, I strain the broth reserving any meat scraps for soup or other uses. Then, I refrigerate the broth. After the broth cools and the fat solidifies on top, I take off the fat and store the remaining broth for soups or other uses. The same thing can be done on top of the stove, but I like the crockpot because then you don't have to deal with it again until the next morning. If I am not going to be home in the morning, I put everything in the crock pot bowl, and refrigerate it overnight. Then, I start it cooking in the morning. If you are doing it on top of the stove, you could put it all in the frig. and then put the pot on the stove whenever it was convenient. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Broth #2 Recipe By :Jennifer Herl Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- chicken -- or pieces celery carrots onion garlic bay leaf water Take a chicken, or chicken pieces, and put it in a large pot with an onion, quartered, a couple of ribs of celery and a couple of carrots, cut in about 2-inch pieces. Add a clove or two of garlic, a couple of bay leaves, and some thyme, parlsey, and marjoram. Add enough water to cover. Bring to a boil, reduce heat, cover, and simmer for 2 hours. Or put it in a crockpot and let it cook all day. Strain the broth, put in the fridge, and chill. Skim off the fat. The broth will probably have a jelly-like consistancy. This is ok. You can freeze this easily, in whatever size is most convenient. I usually freeze some in an ice cube tray (each cube is about 2 Tbsp). Once they're frozen I pop them out into a ziploc bag. Whenever I need a little broth for sauteing, I get a cube or two out. (You can use the chicken meat from the above, but I don't usually save the veggies. After they've cooked for a couple of hours, they're too mushy, and most of the flavor has been cooked out of them.) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Broth #3 Recipe By :Sharon Badian Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Pounds chicken bones 2 Whole carrots -- chunked 2 Stalks celery -- chunked 1 Whole onion -- cut in 1/8s Sprig parsley Sprig fresh thyme -- or 1/4 tsp dried bay leaf 8 Whole peppercorns 2 Quarts water dried porcini mushrooms -- optional leek -- chopped (optional)_ Making chicken stock is pretty easy. Throw 3 lbs of chicken bones (wings, necks, bones from boning breasts) or chicken parts in a big pot with 2 carrots, cut in chunks; 2 stalks of celery, cut in chunks; a onion, cut in 1/8ths; a few sprigs of parsley; a few sprigs of fresh thyme or a 1/4 tsp of dried thyme; a bay leaf; about 8 peppercorns. You can add other things like a few dried porcini mushrooms or a coarsely chopped leek but those are extras. I don't usually add salt but you can if you want. Add 2 quarts of water or enough to cover all the stuff in the pot by about 1 inch. Bring to a boil. Skim the scum that rises to the top. Reduce the heat to a simmmer and cook for about 1 hour, partially covered. Let the stock cool slightly and strain through cheesecloth to remove all the solids. If you have used chicken parts, recover those and take the meat off for chicken salad or some other use. Put the stock in the fridge overnight and in the morning, the fat will be solidified on the top. You just spoon it off. Or if you have one of those fatskimming measuring cups, you can skim the stock that way. I usually freeze my stock in ice cube trays. When it is frozen, I remove them and toss them in a plastic bag. It's nice to have small increments of chicken stock since many recipes call for 1/2 cup. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Casserole Recipe By :(Laura Green) Serving Size : 1 Preparation Time :0:00 Categories : Casseroles Chicken Eat-Lf Mailing List Quick & Simple Ideas Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- boned and skinned chicken breast halves 1 cup instant rice 1 cup water 1 can lowfat cream of mushroom soup My favorite mega simple meal is this: Preheat oven to 350. Place boneless, skinless chicken breasts in a casserole dish. In a bowl, combine 1 cup instant rice, 1 cup water and 1 can of condensed cream of mushroom soup (I use the low fat soup). Pour rice mixture over chicken. Cover and bake at 350 for 1 hour. I usually remove the cover and let it bake a little longer so it browns on top. Really easy and really good! I have thought about trying it in my crockpot. I think the best meals are not only easy to make and good to eat but are also ready when you get home. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Casserole #2 Recipe By :Beverley G. Whitting Serving Size : 1 Preparation Time :0:00 Categories : Casseroles Chicken Eat-Lf Mailing List Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Cups cooked chicken breast halves -- shredded (1.5 to 2 cups) 1 Can black beans 8 Oz nonfat cheddar cheese -- or monterey jack 1/2 Cup picante sauce -- red or green Corn tortillas 1 Cup cooked rice Spray a casserole dish with cooking spray (I think I use a 9x9" pan). Tear 2 or 3 of the tortillas into quarters & line the bottom of the pan. Top with a layer of beans. Add layer of cheese. Layer of chicken. Layer of rice. Start with tortillas again & repeat layers. End with a layer of rice. Pour the sauce over the top & spread evenly to keep the rice from turning into gravel in the oven. Bake at 200 for about 20 minutes. Just to heat everything through. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Chilaquiles Recipe By :Gary Watson Serving Size : 4 Preparation Time :20:00 Categories : Appetizers Chicken Eat-Lf Mailing List Mexican & Southwestern Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Chicken Breast Halves Without Skin -- boned 1 Tsp Cumin Salt And Pepper -- to taste 8 Oz Tortilla Chips -- Lightly Salted 28 Oz Enchilada Sauce -- Green 8 Oz Monterey Jack Cheese -- shredded 1/2 Cup Cilantro -- chopped 4 Green Onions -- chopped 8 Tbsp Light Sour Cream -- or real sour cream 1/2 Cup Salsa -- Fresca or store bought Sprinkle breasts with cumin, salt and pepper. Broil until just done. I do this in a toaster oven for about 5 minutes per side. Slice or shred chicken. Evenly cover four microwave safe dinner plates with tortilla chips. Sprinkle with chicken. Pour enchilada sauce over the chicken and then microwave each plate for 1 to 1-1/2 minutes. Top with cheese and microwave each plate for 45-60 seconds or until cheese melts in the center of plate. Meanwhile, chop and combine cilantro and green onions. Spinkle a 1/4 cup mixture over each of the heated plates. Put a dollop of sour cream in the center of each plate and surround with salsa fresca. - - - - - - - - - - - - - - - - - - - NOTES : * Exported from MasterCook * Chicken Chili Recipe By :(adapted and modified by Curtis Jackson) Serving Size : 12 Preparation Time :0:20 Categories : Chicken Chile Pepper Dishes Chilis Eat-Lf Mailing List Legumes Potatoes Rave Reviews Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups yellow onion -- coarsely chopped 1 1/2 cups green bell pepper -- coarsely chopped 4 cloves garlic 1 1/2 pounds boneless skinless chicken breast halves -- cut into 1/4" -- pieces 1/4 cup chili powder 2 teaspoons ground coriander 1 teaspoon ground cumin 1 teaspoon powdered chipotles 1/2 teaspoon salt 1 1/2 cups Roasted New Mexico chiles -- peeled,diced 29 ounces canned tomatoes -- chopped w/ liquid 16 ounces nonfat chicken broth 12 ounces cider -- hard, dark beer, or dry white wine 6 ounces tomato paste 2 tablespoons chipotle puree 3 bay leaves 31 ounces canned garbanzo beans -- drained cayenne (or other heat source) -- to taste I made this last night and it was a big hit. My wife liked the heat level as-is; I added a tablespoon or so of Hell Hot brand habanero sauce to my bowl. ;-) I hadn't eaten lunch at all, so I followed the bowl of chili with a bean burger in a pita with Inner Beauty sauce, ketchup, black pepper, garlic powder, and chipotle powder. Yum! What a nice endorphin-stimulating evening meal!! [Curtis] The chicken, tomatoes, and garbanzos are an excellent combination, but since the chicken is boneless and skinless it doesn't impart much flavor. I think this chili would be just as good with TVP chunks; the chewiness is all you're really after. saute the onion, bell pepper, and garlic over high heat in a little of the stock until tender, about 5 minutes. Add chicken and cook 2 minutes or until just cooked, stirring constantly. Add chili powder, ground cumin, coriander, chipotle powder, and salt. Cook 1 minute, stirring constantly. Add chiles, chopped tomatoes, tomato paste, beer, broth, chipotle puree, and bay leaves. Cover, reduce heat, simmer 40 minutes, stirring occasionally. Add garbanzos, adjust heat with cayenne or other heat source if desired, and cook, uncovered, an additional 20 minutes, stirring occasionally. Discard bay leaves and serve as-is or over rice. - - - - - - - - - - - - - - - - - - - Serving Ideas : A little chili and a lot of rice makes a great lunch. NOTES : The recipe as I received it called for 1/2 teaspoon of cayenne. I replaced that with 3 items: roasted New Mexico chiles (I use Barker variety; they are quite hot), chipotle powder, and chipotle puree. If you can't find some or all of these ingredients, try to find some adobo sauce and use about 3 tablespoons of it. The chipotle puree is just pureed canned chipotles adobado, and it is the adobo that lends a delicious smoky flavor to the dish. ------------------------------ * Exported from MasterCook * Chicken Cordon Bleu Recipe By :Patti McCoy Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 chicken breast halves -- (1 lb) boned and skinned 2 slices lowfat swiss cheese 1/4 cup seasoned bread crumbs 1 tablespoon Dijon-style mustard 1 tablespoon Parmesan cheese -- grated 1/2 tablespoon dried thyme -- crushed 4 teaspoons light margarine -- melted 4 slices cooked ham -- lean (4 oz) Place chicken between 2 pieces wax paper. Pound to 1/4 inch thickness. Spread mustard evenly down center of each breast. Sprinkle with thyme. Top with slice of ham and half slice cheese. Roll up, jelly-roll style, tucking in sides of ham and chicken to seal. Secure with skewers or large wooden toothpicks. Combine bread crumbs and Parmesan cheese in shallow dish. Brush each chicken beast with melted margarine and roll in crumb mixture. Place in 9x9-inch baking pan. Bake at 400o for 10 minutes. Reduce oven temperature to 350 degrees and continue baking 20-25 minutes or until chicken is tender. Remove skewers. Serve immediately. Makes 4 servings. Nutrients per serving: 262 calories, 10 g fat, 86 mg cholesterol, 692 mg sodium - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Curry Recipe By :BH & Gardens Crockery Ckbk p79 (AshsNet@aol.com)(Matejka) Serving Size : 4 Preparation Time :7:00 Categories : Chicken Eat-Lf Mailing List Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 Ounces boned and skinned chicken breast halves -- cut in 1" cubes 4 medium potatoes -- cut in 1" cubes 1 medium green bell pepper -- cut in 1" cubes 1 medium onion -- sliced 1 cup tomato -- chopped 1 tablespoon ground coriander 2 teaspoons ginger root -- * see note 1 1/2 teaspoons paprika 3/4 teaspoon salt 1 teaspoon crushed red pepper 1/2 teaspoon ground turmeric 1/4 teaspoon ground cinnamon 1/8 teaspoon ground cloves 3/4 cup chicken broth 1 tablespoon cornstarch 1 tablespoon water *or use 1/2 teaspoon ground 1. Place potatoes, green pepper and onion in crockpot. Place chicken on top. 2. In a medium bowl mix next 10 ingredients(tomato through chicken broth). Pour over chicken and vegetables. 3. Cover and cook on low for 7 -10 hours or on high 4-5 hours. 4. If using low setting turn up to high. Combine cornstarch and water and stir into broth. Cover and cook 10 to 15 minutes or until thickend and bubbly - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve over steamed rice with an onion and cucumber salad * Exported from MasterCook * Chicken Czardas Recipe By :Bobb1744 (Reggie Dwork) Serving Size : 6 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Main Dishes Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 boneless skinless chicken breasts -- in strips 1 tablespoon diet margarine 1 1/2 teaspoons salt 1 onion -- chopped 1/2 pound mushrooms -- sliced 1/4 cup sherry -- or dry white wine 2 teaspoons arrowroot powder -- or cornstarch 2 teaspoons water 1 cup plain lowfat yogurt 1 1/2 teaspoons paprika noodles Melt diet margarine in nonstick skillet over Medium heat. Add chicken and season with salt. Cook, stirring constantly fopr 3 minutes. Add onion and mushrooms. Continue stirring for 2 minutes longer. Add sherry or white wine. Blendn arrowroot and water in a cup. Add to skillet. Cook and stir rapidly until thick. Stir in yougrt and paprika. Cook just to heat. Do not boil. Serve with noodles and vegetalbes. - - - - - - - - - - - - - - - - - - - NOTES : Per serving: 157.2 calories, 3.1 g. fat, 19.5% of calories from fat, 50 mg. cholesterol. * Exported from MasterCook * Chicken Dumplings With Orange Dipping Sauce Recipe By :Dave Burnside (Tina Bell) Serving Size : 6 Preparation Time :0:00 Categories : Appetizers Chicken Eat-Lf Mailing List Oriental Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Nappa cabbage -- shredded 1/4 cup shiitake mushrooms -- minced 1/2 pound Ground chicken 1 Green onion -- minced 1 teaspoon Ginger root -- minced 3 tablespoons Water 1/2 teaspoon Salt 30 Round wonton wrappers-3 1/2" Nonstick cooking spray 1 1/4 c Chicken broth 1/3 c Orange marmalade 3 tb Rice vinegar In nonstick skiller, over medium-high heat, saute cabbage and mushrooms for 2 mintues, cool. Stir in ground chicken, green onion, ginger, water and salt. Place 1 tsp filling on each wrapper. Moisten edges with water and join over filling. (Note: Make dumplings in advance. Cover with damp cloth and plastic wrap and chill until cooking time.) With cooking spray, grease skillet. Over medium heat, brown dumplings, half at a time, 6 minutes. Turn. Over medium-high heat, add 1/2 cup broth. Cover and cook 3 minutes, until broth evaporates. For sauce, blend marmalade, vinegar and remaining broth. 6 servings - about 1 cup sauce - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Enchiladas Recipe By :(Timothy F. Champney) Serving Size : 6 Preparation Time :0:00 Categories : Casseroles Chicken Eat-Lf Mailing List Main Dishes Mexican & Southwestern Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tsp Olive Oil -- optional * 1 cup onion -- chopped (1/2 red and 1/2 yellow onion) 1/2 cup anaheim chili pepper -- chopped and poblano pepper 4 boneless skinless chicken breast halves -- cooked and cubed 16 Oz black beans -- rinsed and drained 1 teaspoon Salt 1/4 tsp Black Pepper 3 tbsp Cornstarch -- dissolved in 6 tbsp Cold Water 1 1/2 C Water 2 Chicken Bouillon Cube 4 oz Fatfree Monterey Jack Cheese -- shredded ** 12 Corn Tortillas -- 6" 3 Roma Tomato -- sliced for garnish 1 jar Salsa -- optional, served on side ** or 8 oz package Low Fat Monterey Jack Cheese -- shredded (or substitute 4 oz no fat Mozzarella, 4 oz reg. Jack) Cook chicken. Note: be careful not to let Saran wrap touch food while microwaving or it will start to melt and be careful removing Saran wrap from microwave dish after heating because live steam may burn your fingers. Coat small skillet with olive oil then saute onion, peppers and garlic (alternatively, saute onion, peppers, garlic in microwave dish covered with Saran wrap with no oil about 2-3 minutes). Combine onion mixture with chicken, beans, salt, and pepper; set aside. In 4 cup Pyrex glass measuring cup, microwave water with bouillon cubes about 3 minutes and stir to dissolve. Add cornstarch dissolved in cold water and stir. Cover with Saran and return to microwave. Microwave about 3 minutes, stirring about every minute until sauce begins to thicken. Gradually add half of grated cheese, stirring to form a cheese sauce. If sauce is slightly lumpy with cheese, this won't be noticeable once enchiladas are cooked. Dip each tortilla into hot cheese sauce to soften; fill each with chicken mixture and a little sauce. Roll up. Arrange enchiladas in 9 x 13 x 2" glass baking dish (if 8 x 12, use fewer tortillas). Pour remaining sauce over enchiladas. Sprinkle with remaining cheese and garnish with tomato slices. Cover with Saran wrap and microwave about 12 minutes until hot and bubbly. Serve with salsa. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Green Bean And Dill Salad Recipe By :Women's Day On Line (Tina Bell) Serving Size : 4 Preparation Time :0:20 Categories : Chicken Eat-Lf Mailing List Main Dishes Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound green beans -- trimmed and -- cut in 1/2 lengthwise DILL DRESSING: 1/2 cup fresh dill -- snipped 1/3 cup nonfat ranch salad dressing 2 tablespoons prepared horseradish 4 boneless skinless chicken breast halves -- cut in 1/2" strips, and grilled 1/2 cup radishes -- sliced 1/2 cup red onion -- thinly sliced 1. Gently boil green beans in water to cover 7 to 8 minutes until just tender. Drain and cool under cold running water. 2. While beans are cooking, mix Dill Dressing ingredients in a serving bowl until blended. Stir in chicken, radishes, onion and cooled beans. - - - - - - - - - - - - - - - - - - - NOTES : * Serves 4. Per serving: 200 cal, 29 g pro, 15 g car, 2 g fat, 66 mg chol, 294 mg sod. Exchanges: 1/4 starch/bread, 2 egetables, 3 lean meat MC formatting by bobbi744@sojourn.com