* Exported from MasterCook * Chicken In Crock Pot (Or Pork Roast) Recipe By :Linda Washington Serving Size : 1 Preparation Time :0:00 Categories : Chicken Crockpot Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can pineapple -- (15 oz) pears, or peaches WITH juice 1/4 cup teriyaki sauce Fresh ground pepper water -- if needed Place meat in crockpot. Add other ingredients. Cook on low for 10 hours. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken In Lemon Coriander Broth Recipe By :COOKING MONDAY TO FRIDAY,Show MF6613 (Tina Bell) Serving Size : 2 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound boneless skinless chicken breasts -- cut into fine strips --about 1/4 inch wide and 1 & 1/2 inches long 1 clove minced garlic 2 cups chicken broth 1 cup water 8 ounces red potatoes -- scrubbed clean and -- cut into 1-inch dice 1/2 teaspoon lemon zest 1 tablespoons lemon juice -- (1 to 2) 1/4 cup fresh cilantro leaves -- left whole 2 tablespoons grated Parmesan cheese salt and pepper Simmer the garlic in the broth and water for 4 to 5 minutes. Add the chicken, lemon zest and simmer gently, without boiling, for 5 minutes or until cooked through. Remove the broth from the heat and add the cilantro and lemon juice. Sprinkle each portion with Parmesan and serve immediately. Yield: 2 servings - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken In Lime Recipe By :Keep it Simple (Burros) p69 (modified) (Reggie Dwork) Serving Size : 3 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound skinless chicken breasts -- about 3 1 cup chopped onion 1 garlic clove -- minced 1/2 teaspoon ground cumin 1/2 teaspoon coriander -- crushed 1/4 teaspoon turmeric 1/8 teaspoon cayenne pepper 2 tablespoons low sodium soy sauce 2 limes Trim all visible fat from chicken breasts. Heat a non-stick skillet over medium heat until hot. Away from the heat, coat with cooking spray. Add breasts, onion, and garlic. Sauti until breasts are browned, about 8 minutes, turning once. Add seasonings and soy sauce. Reduce heat; cover; cook until chicken is fork tender and no longer pink, about 15-20 minutes. Cut one lime in quarters; halve the other. Place chicken on serving dish; top with the sauce from the pan; sprinkle with juice from the halved lime (about 2 Tbsps). Serve with the lime quarters. - - - - - - - - - - - - - - - - - - - Serving Ideas : Delicious served w/bean salad and rice/corn side dish. * Exported from MasterCook * Chicken In Lime And Yogurt Marinade Recipe By :Simple & Healthy Cking, Jacques Pepin (Kathryn Lewis) Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup nonfat yogurt -- plain 3 chopped green onions 6 strips lime peel -- coarsely chopped 4 cloves garlic -- peeled & crushed 2 teaspoons coriander -- crushed 1 teaspoon ground cumin 1/2 teaspoon caraway seed 1 teaspoon ground black pepper 1/2 teaspoon salt 6 boneless skinless chicken breast halves In a large bowl, combine all ingredients except chicken, mixing well. Roll chicken pieces in mixture and arrange in stainless steel broiler pan. Cover with plastic wrap and marinate at room temperature for 1 hour (or refrigerate and marinate overnight). At cooking time, preheat boiler. Pour off all but 1/4 cup marinade and discard. Place pan of chicken under preheated broiler, 6 to 8 inches from the heat. Broil chicken 5 minutes on each side, then slice on diagonal and serve equivalent of 1 chicken breast half per person. Makes 6 servings. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken In Puff Pastry Recipe By :AuburnQT@aol.com Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Pies, Crusts & Pastry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 chicken thighs -- deboned and cooked in chicken broth 6 sausage links -- lf, brown & serve links Packaged cream sauce mix -- prepared according to directions, with a few T white wine 1 cup fresh mushrooms -- sliced,sauteed and divided 6 puff pastry shells -- thawed Stuff brown & serve sausage link into cavity left by thigh bone and divide 1/2 cup mushrooms into 6 equal portions. Roll out pastry shells to approx 3 - 4 inches in diameter. Onto each pastry shell, layer in the following order. 1 tablespoon sauce, 1 portion mushrooms, stuffed chicken thigh (upside down). Wrap pastry shell around chicken, place seam side down on baking sheet sprayed with non-stick cooking spray, bake for approx. 30 minutes or until golden brown. Serve with remaining sauce (to which other 1/2 cup mushrooms have been added) and cranberry sauce. (Mother would spoon whole berry cranberry sauce into canned peach halves and serve this on the side). - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken In Sour Cream Sauce Recipe By :Deborah Kirwan Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Sauces & Gravies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds boneless skinless chicken breast halves 1 teaspoon butter -- or butter-flavored Pam 1 medium onion -- chopped 1/2 lb fresh mushrooms -- sliced 1/2 cup white wine 3 sprigs fresh parsley -- (to 4) 1/4 tsp thyme 1/4 tsp basil salt and pepper to taste 1 pint nonfat sour cream Lightly brown chicken pieces in small amount of butter (1-2 tsp) or spray pan with butter-flavored Pam before browning chicken. Remove chicken to a plate and brown onion and mushroom in the pan you used to brown the chicken. Put chicken pieces back in pan and add next 4 ingredients. Sprinkle with salt and pepper to taste. Cover and cook for 30-45 minutes or until chicken is done. (Don't overcook or chicken will be dry.) Remove chicken pieces to a serving dish and keep warm. If there are more than 2 or 3 tablespoons of liquid in the pan, turn up the heat and cook until the sauce condenses to 2-3 tbsp. Then stir in the fat-free sour cream until smooth and heated through. Do not boil. Pour sauce over chicken and serve extra on the side. This is very good with noodles. I served it with homemade herb-flavored spaetzle from Raichlen's lowfat cookbook. Sour cream should be added at the end of the cooking time. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken In Tomato Marsala Sauce Recipe By :ReddHedd (Reggie Dwork) Serving Size : 2 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Main Dishes Sauces & Gravies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 skinless boneless chicken breasts 1/2 tsp oregano 1/4 tsp garlic powder 1/4 tsp onion powder 1/4 tsp fresh ground black pepper Pam 4 oz fresh mushrooms -- sliced 8 oz tomato sauce 1/4 cup marsala wine In small bowl, mix together oregano, garlic powder, onion powder, & pepper; sprinkle generously over all sides of the chicken using all the mixture. Heat nonstick frying pan over medium temperature about 1 minute; spray with Pam. Add chicken & cook about 5 minutes. Turn chicken, add mushrooms & cook 5 minutes more. Push chicken to side, add tomato & marsala, stirring with mushrooms to mix well. Arrange chicken in sauce & simmer about 12 minutes or until fork tender. Serve over linguine. - - - - - - - - - - - - - - - - - - - NOTES : 236 calories per serving. 2 g fat. 9% fat * Exported from MasterCook * Chicken In Vinegar Recipe By :New Pressure Cooker Ckbk, P. Dailey (Sharon Badian) Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large shallots 4 medium tomatoes -- about 1 lb 1 frying chicken -- cut up and skinned 1 tablespoon canola oil 3 tablespoons red wine vinegar 1/3 cup dry white wine 1/3 cup chicken stock 1/2 teaspoon dried tarragon 1/4 teaspoon salt freshly ground black pepper 1 tablespoon butter -- (1 to 2) optional 1. Mince the shallots. Seed the tomatoes and dice. 2. Heat canola oil in pressure cooker. Add chicken and brown on both sides. Remove from cooker and set aside. 3. Add vinegar to pan and scrape up any browned bits. Add the shallots and cook until soft, about 2 minutes. Add the tomatoes, wine, stock, tarragon, salt and pepper to taste. Arrange the chicken on top. Cover pressure cooker and bring to high pressure. Reduce heat to maintain pressure and cook for 10 minutes. Release pressure and remove the chicken. 4. Increase the heat to high and boil the sauce until it thickens slightly, about 5 minutes. Stir in the remaining butter if desired and adjust the seasonings. The butter makes the sauce a little thicker and richer. You could also thicken it with 1/2 tbl cornstarch dissolved in 2 tbl of cold water. The sauce is very tasty, not too tart. It was a big hit in my house. [Sharon] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken In Wine Recipe By :Rival CrockPot Cooking pg 80 (R. Dowrk) Serving Size : 4 Preparation Time :0:00 Categories : Chicken Crockpot Eat-Lf Mailing List Main Dishes Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Lb Boned And Skinned Chicken Breasts -- And/Or Thighs Salt And Pepper 1 Tbsp Butter 1 Med Onion -- Sliced 4 Oz Sliced Mushrooms -- Drained 1/2 C Dry Sherry 1 Tsp Italian Seasoning Fluffy Rice Rinse chicken parts and pat dry. Season chicken lightly with salt and pepper. In skillet, melt butter nad quickly brown chicken parts; remove with slotted spoon and place in Crockpot. SAaute onion and muxhrooms in skillet. Add sherry to skillet and stir, scraping to remove brown particles. Pour contents of skillet into Crockpot over chicken. Sprinkle with Italian seasoning. Cover and cook on Low setting for 8 - 10 hrs (on High setting 3 - - 4 hrs). Serve chicken over fluffy rice an dspoon sauce over top. 4 - 6 servings (about 2 1/2 qts) This has a really nice flavor and is quick and easy. I cooked it on low setting but only about 4 1/2 - 5 hrs and it was done to perfection. Entered into MasterCook and tested by Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 462.1 Fat 8.6g Carbs 3.4g Fiber 0.9g Protein 80g Sodium 402mg CFF 18.9% ------------------------------ >From: Ina Bechhoefer * Exported from MasterCook * Chicken Kabobs Recipe By :NATOMA'S LOW FAT HOME-STYLE CKING;N.Riley,p103(R.Gordon Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 3 ounce boneless skinless chicken breasts 1 can pineapple -- chunks, drained reserve juice 1 green pepper -- cut in 1" pieces 1 red pepper -- cut in 1" pieces 1/2 cup teriyaki sauce 2 tablespoons brown sugar cherry tomatoes or tomato chunks Mix teriayaki sauce, and 1/4 cup of the reserved juice and brown sugar together in a bowl. Cut chicken breasts in chunks and add to marinade. Refrigerate for at least 3 hours. Thread chicken on skewer, alternating with pineapple, pepper and tomato. Zucchini or other vegetables may be added if desired. Grill over medium coals 12-15 minutes, turning often and basting with marinade. - - - - - - - - - - - - - - - - - - - NOTES : Soy sauce can be used instead of teriyaki. It is what I used because my father does not like teriyaki sauce. * Exported from MasterCook * Chicken Mac Casserole Recipe By :Quick & Easy Casseroles (Anita Matejka) Serving Size : 8 Preparation Time :0:10 Categories : Casseroles Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 c elbow macaroni -- cooked and drained 6 slices bacon, lowfat -- cooked and crumbled 2 cups skinless boneless chicken breast -- ground, cooked 1/2 c onions -- chopped and cooked 1/2 c bell peppers -- chopped and cooked 10 3/4 ounces cream of mushroom soup -- lowfat 1 cup nonfat sour cream 1 1/2 c frozen mixed vegetables -- thawed 1/8 tsp garlic powder 1 c fat-free cheddar cheese -- grated 1/2 c fat-free cheddar cheese -- grated Preheat oven to 375. Prepare a 8 x 12" pan with cooking spray; set aside. Return hot macaroni to saucepan. Stir in bacon, chicken, onions, and bell peppers. In a mixing bowl, combine cream of mushroom soup, sour cream, mixed vegetables, garlic powder, and 1 cup cheddar cheese. Spoon half the macaroni mixture into prepared pan. Cover with half vegetable mixture. Repeat layers. Bake, covered, for 30 minutes or until heated through. Top with remaining cheddar cheese. Bake, uncovered, 3 minutes more. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Marinade Recipe By :Annabel Smyth Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- grated carrots crushed garlic citrus juice - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Marsala Recipe By :Butter Busters,Pam Mycoskie (Joel Abbott) Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 boneless skinless chicken breast halves 1/4 cup egg beaters(r) 99% egg substitute 1/2 cup wheat crackers -- lowfat, crushed (Snack Wells) 1 teaspoon Minced garlic 2 tablespoons nonfat chicken broth 1/4 cup marsala wine -- or other red wine 1 package Chicken bouillon dash pepper 2 tb Parsley Pound chicken breasts to 1/4" thickness. Dip in Egg Beaters and then coat with crushed crackers. Set aside. In nonstick skillet, cook garlic in chicken broth 1-2 minutes. Add chicken and cook 6 minutes or until done, turning once. Remove to serving platter; keep warm. In the same skillet, add wine, bouillon, pepper and parsley. You may need to add 1-3 teaspoons chicken broth if it is too dry. Cook and stir until the mixture begins to boil. Spoon over chicken and serve immediately. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Noodle Bake Recipe By :Cooking Light Feb 1996,Tracey Bell(Stephanie) Serving Size : 8 Preparation Time :0:45 Categories : Casseroles Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup lowfat cottage cheese 1/2 cup light cream cheese 1/2 cup nonfat sour cream 1/2 cup nonfat mayonnaise 1/2 cup onion -- chopped 1/2 cup green bell pepper -- chopped 1/4 cup fresh parsley -- minced 2 tablespoons light margarine 1/3 cup all-purpose flour 1/2 cup lowfat 1% milk 1 can chicken broth 1/2 teaspoon poultry seasoning 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon garlic powder 6 lasagna noodles -- cooked vegetable cooking spray 3 cups boned and skinned chicken breast halves -- cooked and diced 1/2 cup bread crumbs -- dried 2 tablespoons fresh parsley -- chopped 1/4 teaspoon paprika 1. Combine first 4 ingredients in a medium bowl; beat at high speed until well blended. Stir in onion, bell pepper and 1/4 cup parsley. Set aside. 2. Melt the margarine in a medium saucepan over medium heat. Add flour, and cook 1 minute stirring constantly with a wire wisk. Gradually add milk and broth, stirring constantly. Bring to a boil over medium heat, and cook 3 minutes or until thickened, stirring constantly. Stir in poultry seasoning, salt, pepper and garlic powder. Remove from heat, set aside. 3. Arrange 3 noodles in bottom of 13x9 inch baking dish coated with cooking spray; top with half of cottage cheese mixture, half of the chicken and half of the sauce. Repeat layers, ending with the sauce. 4.Combine breadcrumbs, 2 tablespoons parsley and paprika; sprinkle over casserole. Bake uncovered at 350 for 30 minutes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Noodle Casserole Recipe By :(Anita Matejka) Serving Size : 8 Preparation Time :0:10 Categories : Casseroles Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces noodles -- No Yolk, cooked 1 pound skinless boneless chicken breast -- ground, cooked 1/2 cup onions -- chopped 1/2 c bell peppers -- chopped 1/2 tsp olive oil 1 tsp salt 1/2 tsp black pepper 16 ozs tomato sauce 1 cup nonfat cottage cheese 1/4 c fat-free sour cream -- softened 8 ozs fat-free cream cheese Preheat oven to 375. Prepare a 2-quart casserole dish with cooking spray; set aside. Cook noodles according to package directions. Drain. Meanwhile, cook chicken, onions, and bell peppers in oil until no pink remains in chicken and vegetables are tender. Stir in salt, black pepper, tomato sauce; set aside. In a mixing bowl, combine cottage cheese, sour cream, and cream cheese. Spread half noodles in prepared pan. Then, cover with cheese mixture, and remaining noodles. Top with chicken-tomato mixture. Bake for 30 minutes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Ole Recipe By :Patti McCoy Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup taco sauce -- medium-hot chunky 2 tablespoons margarine 1/4 cup Dijon mustard chopped fresh parsley -- for garnish 2 tablespoons fresh lime juice Reduced fat sour cream -- (optional) 3 whole skinless boneless chicken breasts -- split Combine taco sauce, mustard and lime juice in large bowl. Add chicken,turning to coat. Cover; marinate in refrigerator at least 30 minutes. Melt margarine in large skillet over medium heat until foamy. Remove chicken from marinade; reserve marinade. Add chicken to skillet; cook about 10 minutes or until brown on both sides. Add marinade; cook about 5 minutes or until chicken is tender and marinade glazed chicken. Remove chicken to serving platter. Boil marinade over high heat 1 minute; pour over chicken. Garnish with parsley. Serve with sour cream. Makes 6 servings; Nutrients per serving: 194 calories, 8 g fat, 73 mg cholesterol, 329 mg sodium - - - - - - - - - - - - - - - - - - - NOTES : * Exported from MasterCook * Chicken Paprikash Recipe By :Cooking Light, adpt (Jenni Berger) Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package skinless boneless chicken breasts 1 small nonfat sour cream 1 green bell pepper 1 onion 1 garlic clove 1/2 cup water -- or broth 3 tablespoons tomato paste 1 tablespoon paprika Salt and pepper to taste 1. Chop bell pepper and onions into slices. Mince garlic clove. Spread veggies and garlic into a glass cooking pan. Microwave for 3 minutes (do not cover pan). 2. Now add paprika, tomato paste and water to the veggie mixture. Nestle chicken breasts into mixture. Sprinkle with salt and pepper. Cover with plastic wrap and microwave 4 minutes. Turn chicken over and microwave another 4 minutes. 3. Remove chicken from pan. Now add the sour cream to the mixture. Stir and place the chicken back into the pan for serving the glass dish to the table. Serve over egg noodles. Yum. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Parmesan Recipe By :Patti McCoy Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 boneless skinless chicken breast halves 1/4 teaspoon hot pepper sauce -- optional 2 cans stewed tomatoes -- Italian (14 1/2 oz) 1/4 cup grated Parmesan cheese 1 Tbsp cornstarch chopped fresh parsley -- for garnish 1/2 teaspoon dried oregano -- crushed -- or- dried basil leaves Preheat oven to 425 degrees. Slightly flatten each chicken breast; place in 11x7-inch baking dish. Cover with foil; bake 20 minutes or until chicken is no longer pink. Remove foil; drain. Meanwhile, in large saucepan, combine tomatoes with juice, cornstarch, oregano and hot pepper sauce. Stir until cornstarch dissolves. Cook, stirring constantly, until mixture boils and thickens. Pour over chicken, top with cheese. Return to oven; bake, uncovered, 5 minutes or until cheese is melted. Garnish with chopped parsley. Serve with hot cooked rice or pasta, if desired. Makes 4 servings; Nutrients per serving: 228 calories, 4 g fat, 73 mg cholesterol, 716 mg sodium - - - - - - - - - - - - - - - - - - - NOTES : * Exported from MasterCook * Chicken Provencale Recipe By :ReddHedd (Reggie Dwork) Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 pounds tomatoes 1 tablespoon butter or margarine 1 pound boneless skinless chicken breasts -- in 1/2" slices 3/4 teaspoon minced garlic 1/4 cup fresh basil -- chopped 1 teaspoon orange peel -- grated 3/4 teaspoon salt 1/2 teaspoon fennel seeds -- crushed 1/8 teaspoon fresh ground black pepper 1/4 cup green onions -- sliced Use fully ripe tomatoes (or the equivalent of canned, Italian tomatoes). Core & coarsely chop, making about 3 cups. Set aside. In large skillet, melt butter or margarine over medium heat; add chicken & garlic & cook for 3 to 5 minutes until chicken is cooked. Using a slotted spoon remove chicken to plate. To skillet add tomatoes, basil, orange peel, salt, fennel, & black pepper. Cook & stir until tomatoes are softened, 3 to 5 minutes. Stir in scallions & chicken; cook only until hot, about 1 minute. Serve with cooked rice. - - - - - - - - - - - - - - - - - - - NOTES : 186 calories per serving. 5 g fat. 23% fat * Exported from MasterCook * Chicken Rice Recipe By :Kristina Ek Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 dl cooked rice 75 grams cooked chicken -- or grilled 1 dl chicken stock 2 small pineapple -- slices possibly a little cinnamon 1 serving Cut the chicken into slices. Mix rice, chicken and stock into a saucepan. Put on a lid and heat slowly. Cut the pineapple slices into pieces and stir them into the pot. Season with a little cinnamon. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Rice Casserole Recipe By :Cooking In Clay (Anita Matejka) Serving Size : 8 Preparation Time :0:10 Categories : Chicken Clay Pot Eat-Lf Mailing List Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c long-grain rice -- uncooked 2 c chicken broth 1/2 tsp olive oil 1 1/2 pounds boneless skinless chicken breast -- ground, cooked 2 cups celery -- sliced 1/2 cup bell peppers -- chopped 1/2 cup onions -- chopped 1 cup mushrooms -- sliced 10 3/4 ounces cream of mushroom soup -- lowfat 10 1/2 ounces chicken rice soup, condensed Soak top and bottom of a clay pot in water for at least 15 minutes. In a saucepan, combine rice in chicken broth until tender, about 15 minutes. In a skillet, heat oil over medium heat. Add chicken, celery, bell peppers, onions, and mushrooms. Cook until no pink remains in chicken and vegetables are tender. In the same skillet, combine rice mixture, and soups with the chicken mixture. Spoon into pot. Cover and place in a cold oven. Set temperature to 400. Bake for 45 minutes. Bake 15 minutes more without lid. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Salad Recipe By :Mary Curtis Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can canned chicken -- Tyson White 1/4 cup chopped onion 1 Tbsp Lemon Juice 1 Tsp Salt 1 Tbsp Parsley 1/2 cup chopped celery 1/8 tsp garlic powder 1/2 tsp dill weed 1/4 tsp paprika 8 ounces lowfat cream cheese -- or nonfat (Philadelphia) Combine all ingredients and refrigerate before using This is good. For personal reasons I prefer not to use Tyson chicken. You can substitue another brand if you wish, but I find it just as easy to simmer a chicken breast and use that torn into pieces. I would add a taste of the broth. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Soup Recipe By :WW Healthy Heart Cook Book Beverley Piper (Donna Webster) Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Chicken Eat-Lf Mailing List Potatoes Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 clove garlic -- crushed 1 Onion -- finely chopped 1 tablespoon fresh tarragon -- chopped 10 ounces potato -- peeled and finely chopped 1 stalk celery -- finely chopped 1 carrot -- finely chopped 1 pint Chicken stock 2 ounces lowfat soft cheese 1/2 pint skim milk 6 ounces cooked chicken -- chopped Freshly ground black pepper Chopped fresh parsley, to -- garnish Preparation time: 15 minutes Cooking time: 30 minutes Freezing: recommended for up to 3 months Selections per serving: 1/2 Carbohydrate, 1/4 Milk; 1-1/2 Protein; 1-1/2 Vegetable; 25 Optional Calories Calories per serving: 190 Place the garlic, onion, tarragon, potato, celery and carrot in a large saucepan. Pour in the stock, bring to a boil, cover and simmer for 25 minutes, or until the vegetables are tender. Transfer the soup to a liquidiser or food processor and blend until smooth. Return to a clean saucepan and add the soft cheese a little at a time, stirring until melted. Stir in the milk and bring back to the boil, stirring constantly. Simmer for 2 minutes more, Add the cooked chicken, season to taste with black pepper and reheat gently, stirring constantly until piping hot. Ladle the soup into warm bowls and sprinkle each with a little chopped parsley Serve immediately. Taken from the Weight Watchers' Healthy Heart Cook Book by Beverley Piper - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Soup #2 Recipe By :Lou B. Parris Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 broiler chicken -- or fryer 1 green bell pepper 1 large onion -- chopped --(Can use small boiling onions) 3 stalks celery -- chopped 1 can chicken stock -- (16 oz.) 1 can stewed tomatoes -- (16 oz.) -- Cajun or Mexican style tomatoes 6 small red potatoes -- chopped in bite-size pieces 1/2 cup frozen corn -- ( or can use green beans or lima beans or whatever) garlic salt Creole seasoning -- (or Back Bay seasoning or another spicy seasoning) black pepper 1 bay leaf In a large pot, put chicken (minus innards, etc.), garlic salt, pepper, Creole, Back Bay, or other seasoning, & bay leaf. Cover with water. Cook chicken 1 hour. While chicken is cooking, chop onions, celery, and green bell pepper. Most people put carrots in their soup, but I don't like carrots, so I leave them out. Remove chicken from stock. Cool, skin, bone, and cut up. Leave time for chicken to cool - it's no fun to bone hot chicken. Give the skin and wing tips to the dogs, but not the bones. Chicken bones are not good for dogs. Reserve 1/2 of the breast for chicken salad another day. While meat is cooling and being boned, let stock cook down some. Skim fat off stock. Add chicken, tomatoes, chicken broth, onions, celery and green bell pepper to stock. Add more seasoning if desired. A dash or two of Tabasco sauce wouldn't hurt a baby. Cook 1/2 hour. Quarter potatoes(or cut into bite size pieces, if using larger potatoes.) Add potatoes and corn or beans to soup. Cook another 1/2 hour. Like all soups, it's better the next day. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Soup With Almonds Recipe By :Unknown Serving Size : 8 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons butter buds(r) 6 Tbsp Vegetable Broth 3 Tbsp Chives -- minced 1 Tbsp Lemon Juice Salt And Pepper -- to taste 4 1/2 C Chicken Stock -- defatted 1 Clove Garlic -- minced 1/2 C Almonds -- sliced 3/4 C Parsley Sprigs 1/4 C Parmesan Cheese -- grated 3/4 C Boneless Skinless Chicken Breasts -- cubed 1/4 C Pasta -- uncooked Toast almonds in a nonstick pan. Add 4 T. vegetable broth and garlic and saute for 1 minute. Place in food processor with parsley, chives, lemon juice and butter buds. Whir until mixture is a coarse puree. Add parmesan cheese and whir to blend. Brown chicken in remaining vegetable stock. Season with salt and pepper. Bring stock to a boil. Cook past in it until tender. Add chicken and pureed mixture. Season to taste. - - - - - - - - - - - - - - - - - - - NOTES : 111 cal, 4g fat This is a delicious soup with a light, unique taste. Karen Weber Gilbert, AZ karenwe@primenet.com Physical therapist/professional Suns fan Finger me for daily update Just Sir Charles and 19,023 of his closest friends are going to rumble with Houston tonight at AWA! I'll be there! GO SUNS! GO SUNS! GO SUNS! We are in the butt-kicking business. And business is very good. -Chuck Barkley * Exported from MasterCook * Chicken Spaghetti Sauce Recipe By :365 ways to cook chicken (Lors1) Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Sauces & Gravies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons vegetable oil 1 large onion -- chopped 3 garlic cloves -- finely chopped 1 pound chicken -- finely chopped 28 ounces canned tomatoes -- chopped w/juice (plum) 1 can tomato paste -- (6 oz) 1 teaspoon dried oregano 1 teaspoon dried basil 1 bay leaf 1 cup dry red wine 1/4 teaspoon freshly ground black pepper 1 Dash cayenne pepper salt In a large saucepan, heat oil over medium heat. Add onion an cook until soft, about 3 minutes. Add garlic and cook and 1 minute longer. Add chicken and cook until white, about 4 minutes. Add tomatoes, tomato paste, oregano, basil, bay leaf, wine, black peppers, and cayenne. Reduce heat and simmer 1 hour, until mixture thickens. Season with salt to taste. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Stir Fry Recipe By :R. S. Koss Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Oriental Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- skinless boneless chicken breast -- cut up white pepper ginger soy sauce white wine carrots -- chopped onion -- chopped garlic -- chopped soy sauce sesame oil 1/4 cup chicken broth 1 teaspoon chili paste 1 tablespoon hoisin sauce 2 tablespoons soy sauce broccoli 1/2 cup chicken broth cornstarch The "secret" ingredients are chili paste w/ garlic and hoisin sauce - these will probably require a trip to the oriental supermarket. A "good" soy sauce helps also. The amounts are all to taste - I don't measure anything so I'm making up the amounts. The quantities can't be critical because the meal always tastes good. cut up chicken breast and trim any fat that you see. sprinkle on some white pepper, ginger, soy sauce, and white wine. Let it soak for abut 20 minutes. Chop carrots, onions, garlic, and any other long cooking veggies you want in the dish. Put them in a bowl, add about 1 Tbsp. of soy, a dash of sesame oil and nuke for 2 or 3 minutes. Put about 1/4 cup of chicken broth (I use bouillon) in a wok, add more garlic (you can't have too much garlic) and when it's boiling, add the chicken. When the chicken is white and you don't see anymore pink, add the carrots and other veggies. Add 1 tsp. chili paste (more if you like it hotter), 1 Tbsp. of hoisin, 2 Tbsp. of soy. I'll also add broccoli at this time. Add about 1/2 cup chicken broth. When it boils add some corn starch to thicken it. I've been making this for years and I love it. I use to start with oil in the wok and cook everything there. I've only been doing the above method for a few weeks but it seems to work. No oil and the food doesn't stick. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Stir-fry With Spaghetti Recipe By :(Hazel Slone) Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Oriental Pasta Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds Chicken Thighs without skin -- (6 to 8) 2 Egg Whites 5 tablespoons Cornstarch -- divided 3 tablespoons fresh garlic -- minced 1/4 pound Spaghetti -- thin 1 cup Water 1/2 cup Rice Vinegar 3 tablespoons low sodium soy sauce 1 teaspoon Red Pepper flakes 2 tablespoons Peanut Oil 1/2 pound Mushrooms -- thinly sliced 1 cup Green Onions -- sliced -- diagonally Remove chicken meat from bones in large pieces. Shred meat into 1- inch long pieces. You should have 2 cups. In large kettle or saucepot, start cooking pasta in boiling water following package directions to al dente stage. While pasta is cooking, whisk together egg whites with 3 tablespoons cornstarch and the garlic in medium-size bowl. Add chicklen shreds; toss to coat. Let stand 5 minutes. In another bowl, smooth remaining 2 tablespoons cornstarch with part of the water. Stir in remaining water, vinegar, soy sauce and red pepper flakes; set aside. Coat large wok or heavy skillet with oil. Heat over medium-high heat until oil begins to sizzle. Lift chicken pieces from egg white mixture, letting excess drip back into bowl. Stir-fry until golden, about 5 minutes. Lift out with slotted spoon to paper towels. Wipe out wok or skillet. Place wok over medium heat. Whisk reserved cornstarch/soy mixture again and pour into wok. Bring mixture just to a boil. Add mushrooms and onions. Cook, stirring constantly, until sauce thickens, about 3 minutes. Add cooked chicken pieces and heat, stirring constantly, until chicken and vegetables are glistening and mixture is hot. Drain pasta; place on large serving platter. Top with chicken/vegetable mixture. NUTRIENT VALUE PER SERVING: 369 cal, 11 gm fat, 571 mg sodium, 27 gm pro, 39 gm carbo, 81 mg chol. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Stock (Asian Version) Recipe By : www.foodtv.com (Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 pounds chicken pieces -- including feet if available 6 whole scallions -- smashed 3 slices fresh ginger -- 1/2 dollar size Water Rinse the chicken an add to the stock pot along with the scallions and ginger. Add enough water to cover the chicken by at least 3 inches and bring to a boil. Reduce the heat and simmer slowly, carefully skimming off any scum, partially covered for 2 to 2 1/2 hours. Remove from the heat, cool slightly, and strain carefully. Chill the stock and remove the fat layer. Store covered in the refrigerator up to 5 days or frozen up to 2 months. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Stock, Home Made Recipe By :Caprial's Cafe Favorites, Caprial Pence p141(Reggie Dwork) Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Lb Chicken Bones -- rinsed 2 Onions -- roughly chopped 2 Carrots -- roughly chopped 3 Stalks Celery -- roughly chopped 4 Sprigs Thyme 8 cups Water -- 2 L/64 fl oz 1 Bay Leaf In a large stockpot over high heat, bring the bones, onions, carrots, celery, garlic, thyme and water just to a boil. Add the bay leaf. Reduce the heat and simmer for 4 to 6 hrs, or until the stock is richly flavored. Strain through a fine sieve into a bowl and use imediately or allow to cool to room temp before refrigerating. This stock deeps in the refrigerator for up to 1 week or can be frozen. - - - - - - - - - - - - - - - - - - - NOTES : Cal 190.5 Fat 2.2g Carbs 43.2g Dietary Fiber 13.9g Protein 6.6g Sodium 1320mg CFF 8.9% * Exported from MasterCook * Chicken Stroganoff Recipe By :Family Circle, 3/12/96, pg 136 (Reggie Dwork) Serving Size : 4 Preparation Time :0:35 Categories : Chicken Eat-Lf Mailing List Main Dishes Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tbsp Olive Oil -- *Note 1 1/4 Lb Boneless Skinless Chicken Breasts -- Cut In Strips 3/4 Lb Mushrooms -- Large Ones, Sliced 1 1/2 Cups chicken broth -- Low Sodium 2 Tbsp All-Purpose Flour 2/3 C skim Milk -- Or Skim 3/4 Tsp Salt 1/2 Tsp Paprika 1/8 Tsp Black Pepper 3 C Brown Rice, Cooked -- Or White This is a lighter version of the classic but it is very good!! *NOTE: The original recipe called for 2 T oil. It didn't need that much. Heat the oil in a large skilllet over med-high heat. Working in batches to avoid overcrowding the skillet, add the chicken to the skillet; cook, stirring occasionally, until golden and no longer pink in the center, about 6 min. Transfer chicken to a plate. Reduce the heat to med. Add the mushrooms to the skillet; cook until the mushrooms release their juices and are golden and tender, about 6 min. (If the skillet becomes too dry, add 1 or 2 tsp of the chicken broth, or more as needed.) Meanwhile, stir together the flour and 2 T of the milk in the measuring cup until the mixture is smooth and no lumps remain. Stir in the remaining milk until well blended. Return the chicken to the skillet. Increase the heat to med-high. Add the chicken broth to the skillet. Stir flour mixture, salt, paprika and black pepper into skillet. Bring to boiling. Reduce heat to medium; simmer, stirring occasionally, until mixture thickens slightly, about 5 min. Serve with hot cooked rice. This is EXCELLENT!! Entered into MasterCook and tested for you by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - NOTES : Cal 410.2 Fat 7.4g Carbs 43.8g Fiber 1.1g Pro 40.5g Sod 631mg CFF 16.4% * Exported from MasterCook * Chicken Stroganoff #2 Recipe By :Cooking Light Mag (Jennifer Berger) Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pkg skinless boneless chicken breasts 1 Small nonfat sour cream 1 green bell pepper 1 onion 1 garlic clove 1/2 Cup water -- or broth 3 Tablespoons tomato paste 1 Tablespoon paprika Salt and pepper to taste 1. Chop bell pepper and onions into slices. Mince garlic clove. Spread veggies and garlic into a glass cooking pan. Microwave for 3 minutes (do not cover pan). 2. Now add paprika, tomato paste and water to the veggie mixture. Nestle chicken breasts into mixture. Sprinkle with salt and pepper. Cover with plastic wrap and microwave 4 minutes. Turn chicken over and microwave another 4 minutes. 3. Remove chicken from pan. Now add the sour cream to the mixture. Stir and place the chicken back into the pan for serving the glass dish to the table. Serve over egg noodles. Yum. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Supreme Dijon Recipe By :10% Solution for a Healthy Life,R.KurzweilJenny Herl) Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups long-grain white rice -- cooked 1/2 cup nonfat chicken broth -- or white wine 2 skinless boneless chicken breast or 1 pound chicken cutlets 2 Tbsp Dijon mustard 1 garlic clove -- minced or crushed 1/2 cup skim milk 1 medium onion -- sliced into wedges 1/4 pound mushroom -- sliced 1 teaspoon dried tarragon -- or 1 Tbsp fresh Freshly ground pepper -- to taste 1. Cook rice according to package directions and set aside, keeping warm. 2. In a large non-stick skillet, brown chicken at medium high, until golden. 3. Add the garlic and onion and cook until the onion is slightly colored. 4. Add the mushrooms, stock or wine, mustard and milk. The liquid should boil promptly. 5. Stir, scraping loose any browned bits that have stuck to the pan, and mix into the liquid (this is called 'deglazing.') The mushrooms will liberate additional liquid, but keep boiling until the total liquid is about 1/8 cup. 6. Add the tarragon and pepper and stir, simmering until the sauce is thick. 7. Serve with cooked rice. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Tacso Recipe By :365 Ways to Cook Chicken (Anita Matejka) Serving Size : 6 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Mexican & Southwestern Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 taco shells 2 tablespoons olive oil 1 medium onion -- chopped 1 clove garlic -- chopped 2 skinless boneless chicken breast -- cooked teaspoon cumin 1/2 teaspoon oregano 1 teaspoon salt 1 teaspoon black pepper 1/2 cup taco seasoning mix 1 1/2 cups cheddar cheese -- or monterey jack, grated Preheat oven or toaster oven at 300. Place taco shells in oven to heat watch carefully could brown quickly . In a large skillet, heat oil and cook onion until softened, 2 to 3 minutes. Add garlic and cook 1 minute. Add chicken and season with cumin, oregano, salt, pepper, and taco seasoning mix to taste. Cook until heated through. Fill shells halfway with filling, top each with about 2 tablespoons cheese. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Tagine With Lemons Recipe By :World's Finest: Chicken, 1996 (Tina Bell) Serving Size : 6 Preparation Time :1:00 Categories : Chicken Eat-Lf Mailing List Main Dishes Mediterranean Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons warm water 1 Pinch saffron threads -- see note 3 pounds chicken -- cut into pieces 2 tablespoons virgin olive oil 2 teaspoons margarine -- or butter 1 1/2 cups lowfat chicken broth 1 small onion 2 teaspoons garlic -- finely chopped 1 teaspoon fresh ginger -- finely chopped 1 teaspoon salt -- or less 8 large black olives -- see note 1 lemon zest -- fine julliened 1 lemon slices -- cut 1/4" thick PREPARATION (15 minutes) - Place the water in a small bowl, add the saffron and soak for 10 minutes. - Remove the skin from the SIX chicken pieces (no wings in the photo!) COOKING (1 hour) - Place the chicken, oil, margarine, broth, onion, garlic, ginger and salt in a large saucepan, cover and bring to a boil over medium-high heat. Reduce the heat to low and cook, occasionally spooning the liquid over the chicken, until it is cooked through and the juices run clear when the chicken is tested with a skewer, about 40 to 45 minutes. Remove the onion and discard. - Add the olives (see note) and lemon zest to the saucepan and simmer, uncovered, for an additionl 5 minutes. - Place the chicken in a deep serving dish, pour the cooking juices on top and garnish with the fresh lemon slices; OR arrange the chicken over a bed of plain couscous. ( approx. 219 Cal | 9 g fat ) ----- [Recipes by Sonia Slyer and Janice Metcalfe (1996). New York: Stewart, Tabori & Chang. Over 100 recipes from the Cuisines of 15 countries. mcRecipe/patH.22Au96] - - - - - - - - - - - - - - - - - - - NOTES : Djej M'qualli OLIVES - Slyer and Metcalfe use black olives. Another Moroccan cook, Kitty Morse, suggests that purple or green olives would be the first choice. A recipe for this dish appears in the UN cookbook (1964). It uses green olives. Food Coloring: That same UN book uses paprika instead of saffron. Skinless chicken may be a recent change -- "They're [North African cooks] becoming much more aware of the fat content of meat." Kitty Morse. * Exported from MasterCook * Chicken Tenders Recipe By :Karen Birkelbach Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups rice krispies -- crushed steak seasoning pepper celery seed skim milk crush about 3 cups of crisped rice cereal, add some steak seasoning (I used Adam's), pepper, celery seed (very small amount) OR use your favorite fried chicken seasonings. I dipped a pound of chicken tendersin milk then in the crumbs and placed the pieces on a Pam-ed sheet of aluminum foil. There were enough crumbs that you could probably do another 1/2-3/4 pound of chicken. For the tenders, I baked them at 375 for 15 minutes, turned them and baked for another 10. It was the first time I'd made anything like that and I'd probably shorten the time. For bone-in chicken, you'd want to bake the pieces for about 40 minutes. Also, for the first dip I'll probably combine egg whites and milk or water to make it a little stickier. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Tetrazzini Recipe By :Lean and Lovin' It (Allison Kinkead) Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- water 2 teaspoons salt 3/4 pound spaghetti 2 1/2 cups nonfat cottage cheese -- or 1% cottage cheese 3 cups cooked chicken breast halves -- diced -- approx. 1-1/2lbs 1/2 pound mushrooms -- cleaned, sliced, and briefly sauteed 1 teaspoon olive oil 1/4 tsp ground white pepper 1/3 cup dry sherry -- (NOT cooking sherry) 1 tsp. olive oil 1/2 cup parmesan cheese -- freshly grated (2oz) 1/2 cup fresh breadcrumbs 1. Bring the water and salt to boil and cook the spaghetti in it until al dente. Drain well. 2. Pre-heat oven to 475F. 3. Bring the water in the bottom of a double boiler to a low simmer, and place on it the top of the double boiler. Add the cottage cheese and stir often until melted. Add the chicken, mushrooms, white pepper, and sherry. Stir together. 4. Put drained spaghetti into a lightly oiled (1 tsp) casserole dish. Spoon chicken sauce mixture over top of spaghetti. Dust with the breadcrumbs and sprinkle with cheese. 5. Place in oven for approximately 10-12 mins, or until the topping begins to glaze. Serve immediately. Yields 6 servings. (Nutritional info. per serving: 549 calories, 10.4g of fat (17% calories), 53.6g carbohydrates, 91 mgs. cholesterol, 590mgs. sodium) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Tomasi Recipe By :The Rotation Diet (Kathy Bohaty) Serving Size : 6 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds skinless chicken breasts -- in pieces 2 teaspoons margarine -- for sauteeing 1 medium onion -- chopped 1 clove garlic -- minced 5 teaspoons paprika 1/4 teaspoon cayenne 1/2 cup chicken bouillon 1 cup nonfat yogurt 1/4 cup skim milk salt and black pepper to taste Melt 1 teaspoon margarine in large saucepan and brown the chicken. Remove from pan and drain on paper towels on a platter. Melt the remaining margarine in the pan and sauti the onion and garlic, covering the saucepan, until the onions are clear. Place the chicken back in the pan, sprinkle with paprika and cayenne, and pour the bouillon in. Simmer, covered, until the chicken is tender. Again, remove the chicken from the pan, and remove the pan from the burner. Let the bouillon cool for several minutes. Cooling is essential to prevent the dairy products from curdling. When the bouillon is lukewarm, stir in the yogurt and the milk until smooth. Replace the skillet over low heat, add salt and pepper to taste, and put the chicken back in. Reheat until hot, but do not let the sauce boil! The chicken contains approximately 300 calories for a 6-oz serving. Add 10 calories for each tablespoon of sauce. Serves 6 - 8. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Tortillas (Linda's) Recipe By :Linda Gordon Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Main Dishes Mexican & Southwestern Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Ounces Skinless Boneless Chicken Breast -- sliced 1 Clove Garlic -- crushed 1/4 Cup Water 1/4 teaspoon Chicken bouillon -- (Knorr's) 1/2 Large Onion -- sliced 1/4 Large Green Pepper -- sliced 3 Tablespoons Salsa 1/2 Cup Lettuce -- sliced 1/2 Cup Tomato -- cubed 2 Tortillas (Pepe's Whole Wheat 6") I had never thought of putting radishes on them - I'll have to try this. One thing that I did to lower the fat content even further was to "fry" my chicken in chicken broth (I use low fat powdered with a little water). If there is any broth left over I just drain it before continuing. The chicken turns out really tender this way. [Linda] In medium fry pan add chicken, garlic, water, stock, onion and green pepper. Cook over medium heat until chicken is cooked through and vegetables are slightly tender (water will probably evaportate during cooking time). If there is still water in pan - drain. Heat salsa in microwave till hot. Divide chicken mixture between two tortillas, add salsa, lettuce and tomato. Enjoy. - - - - - - - - - - - - - - - - - - - NOTES : Calories - 343, Total Fat - 6.7g, CFF 16.9% * Exported from MasterCook * Chicken Veracruz Recipe By :Beverley G. Whitting Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 boneless skinless chicken breasts 1 can stewed red ripe tomatoes -- whole 2 whole jalapeno -- sliced thinly 1 clove garlic -- minced 1 dash chili powder 1 dash cumin powder -- or cumino seed 6 green olives -- large, no pimento, sliced any old way 1 bottle beer -- dark Brown chicken in the spices & a little bit of the beer. When the chicken is browned on both sides, add the rest of the ingrediants. I always crush the tomatoes with my hands. If you do this, hold them low to the pan or you will have tomato *everywhere*. Cook until chicken is done (no pink). Serve with Spanish Rice. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken Wings Recipe By :Carolyn Bohot Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- chicken wing without skin bread crumbs skim milk seasonings For your chicken wings: Throw away the little bony, fat end. Pull the skin off the part with the meat on it. Make crumbs out of a slice of bread. Season the bread. Roll the wings in the crumbs and bake in a pan you have sprayed with PAM or WW spray. If you can't get enough crumbs to adhere to the chicken, try dipping it on skimmed milk before you roll it in the crumbs. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken With 40 Cloves Of Garlic Recipe By :(Katherine Rodman) Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3 Lb chicken -- cut into pieces (3 to 4) 2 Tablespoons olive oil -- (or 1 T) salt and pepper 40 Large garlic cloves -- unpeeled 1 3/4 Cups dry white wine 4 thyme -- or 1/4 tsp dried 1 rosemary -- or 1/4 tsp dried 8 croutons -- garlic flavored 2 Tablespoons Cognac Preheat oven to 350 degrees. Remove skin from chicken pieces. Heat oil over medium heat in a heavy bottomed flameproof casserole wide enough to accomodate the chicken in a single layer. Add the chicken, and salt and pepper lightly. Saute for 5 minutes, then turn over and saute for another 5 minutes. Remove the chicken pieces from the pot. Add the garlic and saute, stirring, for 3 to 5 minutes until beginning to brown. Spread the cloves in a single layer and return the chicken piece to the pot. Add the wine, thyme and rosemary and cover tightly. Place the casserole in the oven and bake 45 minutes. Meanwhile, make the garlic croutons. After 45 minutes, check the chicken. It should be tender andd fragrant. If it is not quite cooked through or very tender, bake another 15 minutes. Remove the casserole from the oven. Heat the Cognac in a small saucepan and light with a match. Pour over the chicken and shake the casserole until the flames die down. Taste the sauce in the pot, adjust the seasonings, and sprinkle with parsley. To serve, place a couple of croutons on each plate, a piece of chicken or two, topped with some of the sauce in the pan and several garlic cloves, which your guests should squeeze out onto the croutons. Serves 4 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken With Cabbage And Apples Recipe By :Linda(CatRescuer@aol.com) Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Fruit Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup olive oil -- light (reduce) 2 whole chicken breasts 2 whole apples 1 head cabbage -- coarsely chopped 1 medium onion -- sliced 1 medium green bell pepper -- seeded and cut into strips 1 tablespoon brown sugar 1 tablespoon cider vinegar 1/4 teaspoon caraway seed Heat 1/4 c. mild, light-flavored olive oil in a heavy soup pot or Dutch oven. Saute 2 whole chicken breasts, skinned and halved, until browned. Remove from pot and set aside. Add 2 apples, cut into wedges, to the pot and saute for 5 minutes. Remove from pot and set aside. Add 1 large head cabbage, coarsely sliced, 1 medium onion, sliced, 1 medium green bell pepper, seeded and cut into strips, and stir-fry until tender. Add 1 Tblsp. brown sugar, 1 Tblsp. cider vinegar, and 1/4 tsp. caraway seeds. Return apples and chicken to pot. Reduce heat to low, cover, and simmer for 35 minutes until chicken is tender. (4 servings) That's what the original recipe said. I don't see why one couldn't *drastically* reduce the oil, or even replace it with defatted chicken broth or wine in which to saute. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken With Forty Cloves Of Garlic Recipe By :Quick and Healthy Cooking, May 1995 Serving Size : 6 Preparation Time :1:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 40 cloves garlic -- unpeeled 3 stalks celery -- thinly sliced 2 large carrot -- thinly sliced 1 1/2 cups onion -- chopped 1 cup chicken broth 1 teaspoon tarragon 1/2 teaspoon black pepper 6 skinless chicken thighs Chicken with Forty Cloves of Garlic Quick and Healthy Cooking, May 1995, reprinted without permission 40 cloves unpeeled garlic (about 3 heads) 3 lg stalks celery, thinly sliced 2 lg carrots, thinly sliced 1-1/2 c chopped onions 1 c reduced-fat chicken broth 1 t dried tarragon 1/2 t black pepper 6 whole chicken legs (thighs with drumsticks), skinned 1 loaf French bread, warmed In a 3 quart shallow baking dish, arrange the garlic, celery, carrots, and onions. Add the broth. Sprinkle the vegetables with 1/2 teaspoon of the tarragon and 1/4 teaspoon of the pepper. Arrange the chicken in a single layer on top of the vegetables. Sprinkle the chicken with the remaining 1/2 teaspoon of tarragon and 1/4 teaspoon of pepper. Cover the dish tightly with a double thickness of foil. Bake at 425 until the chicken is no longer pink and the garlic is soft, about 1 hour. Serve the chicken and vegetables in soup plates along with the pan juices. Squeeze the soft garlic from the husks onto slices of the bread and spread it like butter. Servings: 6 - - - - - - - - - - - - - - - - - - - NOTES : peel and spread garlic cloves on warmed french bread. serve over rice. * Exported from MasterCook * Chicken With Hot Peanut Sauce (Wow!) Recipe By :Fast & Fabulous, WW (Cynthia May) Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Rice Sauces & Gravies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon peanut oil 1 1/2 teaspoons minced garlic 1 1/2 teaspoons rice vinegar 1 1/2 teaspoons soy sauce 1 1/2 teaspoons fresh ginger root 1/2 tablespoon sesame oil -- (Chinese ) 1/4 cup chicken broth 2 ounces cooked chicken breast halves -- sliced 2 tablespoons sherry 1 tablespoon smooth peanut butter 1 1/2 teaspoons smooth peanut butter 3/4 cup vermicelli -- cooked 1 1/2 teaspoons minced scallions Heat peanut oil over high heat; add garlic and ginger and saute briefly. Add remaining ingredients except chicken, vermicelli and scallions. Bring to a boil. Reduce heat to low and cook, stirring constantly (I use a wire whisk) until sauce is smooth and thickened. Add chicken and stir until well heated. Pour over pasta. Sprinkle with scallion (crushed peanuts on top are good). - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken With Raisins Recipe By :Norma Scheall, TTN Trailblazer Serving Size : 2 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Chicken Breasts Without Skin -- boneless 1/2 C Ginger Ale 1/2 T Paprika 1/2 Tsp Onion Flakes -- minced 1/4 C Raisins Place chicken in a sm pan. Add remaining ingred. Cook on med heat until chicken is tender, about 20 min. Add more ginger ale if needed. Serve over cooked pasta. Serves 2, easily doubled. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken With Tangerines Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 g raisins 1 tablespoon Madeira 1 whole chicken [1300g](ready for cooking) 1 teaspoon red pepper -- (sweet) ground black pepper 2 tablespoons oil 1 clove garlic 1 can tangerines -- (190g) 125 ml veggie bouillon 1 tablespoon soya sauce 1 tablespoon starch flour 1/2 teaspoon ground ginger 50 ml soya cream 10 g sliced almonds preapration: Soak raisins with Madeira. Cut the chicken in 4 portions and season with salt, red pepper and pepper. Heat the oil in a pan and roast the chicken for 10 minutes. Fill bouillon with tangerine juice up to 250 ml. Chop the peeled garlic very fine and add to the bouillon. Pot-roast the chicken with bouillon for 30 minutes. Add raisins five minutes before pot-roasting ends. Arrange the chicken pieces on a plate. Make a sauce with bouillon and starch flour, season with soya sauce, ginger, salt and stir the cream under the sauce. Spoon the sauce over the chicken. Decorate with sliced, roasted almonds. Serves 4 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken With Vegetable Casserole Recipe By :Bobb1744 Serving Size : 2 Preparation Time :0:00 Categories : Casseroles Chicken Eat-Lf Mailing List Main Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Zucchini -- cut in 1/4" slices 1 Small Onion -- * 1 small Tomato -- cut in thin wedge 2 tablespoons ripe olives -- sliced 2 tablespoons parsley -- snipped 1 tablespoon fresh basil -- snipped ** 1/8 teaspoon Garlic powder 1 medium chicken breast halves -- ** 1 teaspoon Margarine * thinly sliced and separated into rings ** or 1 t dried basil, crushed *** 2 med (6 oz total) boned skinless chicken breast halves. Halve large slices of zucchini. In a large bowl stir together zucchini, onion, tomato, olives, parsley, basil, and garlic powder. Divide evenly between 2 individual casseroles or au gratin dishes. Top with a chicken breast half. Dot with margarine. Sprinkle chicken breast halves with 1/8 t salt and 1/8 t pepper. Bake, covered, in a 350 deg F. oven about 40 minutes or till chicken is no longer pink. Per serving: 200 calories, 28 g protein, 7 g carbohydrates, 6 g fat, 72 mg cholesterol, 295 mg sodium, 635 mg potassium. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken With Wine Sauce Recipe By :New Dieter's Cookbook Serving Size : 5 Preparation Time :1:05 Categories : Chicken Eat-Lf Mailing List Sauces & Gravies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds chicken breasts without skin nonstick cooking spray 1 cup sliced mushrooms -- fresh 1 small onion -- chopped 1 teaspoon dried basil -- crushed 1 clove garlic -- minced 1/3 cup chicken broth 1/3 cup dry white wine 1/4 teaspoon salt 1/4 teaspoon pepper 1 tablespoon cornstarch 1 tablespoon water Rinse chicken and pat dry with paper towels. Spray a large skillet with nonstick cooking spray. Add mushrooms, onion, basil and garlic. Cook over medium heat till onion is tender. Stir in chicken broth, wine, salt, and pepper. Arrange chicken in skillet. Bring to boiling; reduce heat. Cover and cook over low heat about 30 minutes or till chicken is tender and no longer pink. Transfer chicken and vegetables to a serving platter; keep warm. Measure remaining liquid, and if necessary, add water to equal 1 cup. Pour into skillet. Combine cornstarch and water. Stir into remaining liquid in skillet. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Serve over chicken. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken, Apricot And Pistachio Terrine Recipe By :Complete Taste of Life,J. Stafford (Vivienne Webb) Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 kilograms boned and skinned chicken breasts -- fat removed 2 whole egg whites 100 grams dried apricots 125 grams pistachio nuts Black pepper to taste 1 handful fresh herbs such as chives,basil,parsley, thyme water or unsweetened orange juice or white wine 2 teaspoons gelatin powder or 1 tsp agar powder Preheat oven to 180C/350F Mince 800 g of the chicken and combine with the egg whites. Chop apricots. Shell and chop pistachios. Add the chopped black pepper apricot and nuts and herbs to chicken mixture and set aside. With a rolling pin flatten the remaining chicken breasts by rolling between 2 layers of plastic wrap. Lightly grease a terrine dish and line the dish with the flattened chicken breasts. Spoon in the minced chicken filling and press down. Cover with a sheet of greaseproof paper and then foil. Tie with sring. Place in a baking dish containing water and cook for 1 hour. Remove from the oven and pour any juices into a jug. Place a heavy weight on top of the chicken while it cools. Skim any fat from the juices and make up to 250 ml of liquid using water orange juice or wine. Add agar or gelatine powder to liquid and bring to the boil. Simmer for 2 minutes. Pour down the sides of the cold terrine. This will set and keep the terrine from drying out and will give a neater presentation. Refrigerate and cut into slices. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken, Artichoke And Broccoli Salad Recipe By :Canadian Living, Light & Easy Cooking (Tina Bell) Serving Size : 6 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Main Dishes Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups cooked chicken -- cubed 14 ounces artichoke hearts -- drained & quartered 2 cups broccoli florets -- cooked, tender crisp 4 green onions -- chopped salt and fresh ground pepper -- to taste Yogurt Dressing: 3/4 cup plain low-fat yogurt 1 teaspoon fresh dill -- finely chopd 1/2 teaspoon sugar 1/2 teaspoon salt 1/2 teaspoon fresh ground pepper 1 tablespoon safflower oil 2 tablespoons lemon juice 1 tablespoon tarragon -- or- other herb-flavored vinegar 1/2 cup cucumbers -- seeded and finely chopped 2 green onions -- finely chopd In large bowl, combine chicken, artichokes, broccoli, onions, salt and pepper to taste. Cover and refrigerate. Yogurt Dressing: In bowl, combine yogurt, dill, sugar, salt, pepper, oil, lemon juice, vinegar, cucumber and onions. Blend. Cover and refrigerate. Mix Salad with dressing just before serving. - - - - - - - - - - - - - - - - - - - NOTES : Per serving: 215 calories. If carrying for brown bag lunch, pack dressing and salad separately and mix just before eating. Keep refrigerated. MC formatting by bobbi744@sojourn.com * Exported from MasterCook * Chicken, Simple Oven Recipe By :Naralon Thorn Serving Size : 1 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- skinless boneless chicken breasts lemon juice parmesan cheese herbs -- thyme, cilantro Try to find a pan that fits the number of breasts you wish to cook - like four fit well into a square cake tin. Skinless - boneless - chicken breasts, washed under the tap. Place in roaster or cake tin. Lemon juice over chicken - so there is a little in the bottom to provide moisture Sprinkle lightly with parmesan cheese (herbs like thyme or cilantro if desired) Cover. (with foil is fine) Bake at 350 for 1 hour. - - - - - - - - - - - - - - - - - - - NOTES : his is one of our favorites - its moist, flavourful and easy. * Exported from MasterCook * Chicken-rice Casserole Recipe By :Betty Crocker Cookbook - Page 307 (Reid Furniss) Serving Size : 1 Preparation Time :0:00 Categories : Casseroles Chicken Eat-Lf Mailing List Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --1/4 cup butter -- original 1/3 Cup All-Purpose Flour --Bake the flour to create a baked roux --instead of using the butter 1 1/2 Teaspoons Salt 1/8 Tsp Pepper 1 Cup Chicken Broth 1 1/2 Cups Skim Milk 1 1/2 Cups Cooked Rice ---White or Wild 2 Cups Cooked Chicken Breast Halves 4 Ounces Mushrooms 1/3 Cup Chopped Green Bell Pepper Heat oven to 350 deg F. Melt metter in large saucepan over low heat. Blend in flour, salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients. Pour into ungreased baking dish (10x6x1.5"), or 1 1/2-quart casserole. Bake uncovered 40 to 45 minutes. Sprinkle with snipped parsley. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken-vegetable Soup-sack Lunch Style Recipe By :Quick & Healthy Cooking, Oct.1995 (Reid J. Furniss) Serving Size : 2 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Pasta Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 13 Ounces nonfat chicken broth 1 Cup Frozen Mixed Vegetables 1/2 Cup Macaroni -- vegetable 1/8 tsp Dried Oregano -- or thyme 1/2 Cup Cooked Chicken -- Diced Bring broth to a boil in a saucepan. Add vegetables, macaroni, oregano and chicken. Reduce heat; simmer for 3 to 4 minutes. TO TRANSPORT COLD: Pack garnish in a sandwich-sized plastic bag and keep chilled until ready to use. Cool so up slightly and pour into a micro-safe storage container. Refrigerate until ready to eat; heat in a microwave on HIGH until hot, about 2 minutes. Garnish with parsley or scallions. TO TRANSPORT HOT: Pack garnish in a sandwich-sized bag and keep chilled until ready to use. Pour boiling hot soup into a hot Thermos and use within a couple of hours. When ready to eat soup, garnish with parsley or scallions. VARIATION: Substitute quick-cooking rice for pasta. To make BEEF-VEGETABLE SOUP, replace the chicken broth with reduced-fat (or fat free) beef broth and use 1/2 cup of cooked beef instead of chicken. - - - - - - - - - - - - - - - - - - - NOTES : For a light lunch, serve it with whole grain crackers; for a hearty lunch, pair it with Roasted Red Peppers on a Bagel or Pizza Quicks. * Exported from MasterCook * Chickpea And Red Pepper Dip Recipe By :FF List: Woman's Day 12/20/94 (Ann Miner) Serving Size : 16 Preparation Time :0:00 Categories : Appetizers Chile Pepper Dishes Dips Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can chickpeas -- rinsed and drained --16 oz. can 1 jar roasted red peppers -- rinsed and drained --7 oz. jar 1/2 cup plain nonfat yogurt 1 small garlic clove -- chopped 1/4 teaspoon salt 1/4 teaspoon pepper Process all ingredients in a food processor or blender until smooth. Makes 2 cups. Per 2 tablespoon serving: 26 calories, 0.2 g. fat. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chickpeas In Pita, Prevention's Recipe By :Middle Eastern Light,Sept 1996 (Tina Bell) Serving Size : 8 Preparation Time :0:20 Categories : Eat-Lf Mailing List Legumes Mediterranean Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces chickpeas -- canned rinse drain 1 tablespoon virgin olive oil 2 large tomatoes -- chopped 1 cup cucumber -- chopped 2 tablespoons onion -- minced 2 tablespoons lemon juice 1 tablespoon chopped parsley -- or fresh mint 1 cup arugula -- or shredded lettuce 1/8 teaspoon cumin 4 6 inch pita bread rounds -- halved TARATOR SAUCE: 3 tablespoons tahini 1/4 cup plain nonfat yogurt 1/2 teaspoon pressed garlic -- soaked in 1/2 teaspoon fresh lemon juice PREPARATION 1. Preheat oven to 500F. 2. Roll chickpeas in 1 tbsp. olive oil until coated. Spread on baking sheet and bake for 12 to 15 min. or until chickpeas begin to brown. 3. In a medium bowl, mix together tomatoes, cucumbers, onion, lemon juice, parsley, arugula and cumin. If desired, add chopped olives, sliced radishes or cilantro. 4. To make tarator sauce: in a small bowl, whisk together tahini, yogurt and lemon-soaked garlic.Set aside. 5. Pack pita pockets with 1/4 c. chickpeas, 1/2 c. tomato mixture and a drizzle of sauce. If desired, garnish with sprinkles of paprika and chopped parsley. PANTRY: TAHINI - Thick paste made from crushed sesame seeds. Also used in Hummus (a creamy paste made from mashed chickpeas flavored with garlic, lemon juice, olive oil and tahini. Usually scooped up with torn bits of bita or raw vegetables, eaten as an appetizer. TARATOR SAUCE - is usually served with falafel but can be used to garnish other dishes made with chickpeas. FALAFEL - Chickepea fritter. Cooked chickpeas, mashed, spiced and shaped into balls or patties; usually deep fried. - - - - - - - - - - - - - - - - - - - NOTES : "Middle Eastern food is about vegetables. Eggplant and tomatoes, chickpeas and lentils and about bulgur, garlic, yogurt, parsley, olive oil, sesame seeds. All superfoods, every one!" (original recipe's claim, "serves 4 at 281 cals; 7.8 g fat" corrected here) >From: PatH * Exported from MasterCook * Chile N Cheese Roll - Ups Recipe By :Ortega (Sally Eisenberg) Serving Size : 8 Preparation Time :15:00 Categories : Appetizers Chile Pepper Dishes Eat-Lf Mailing List Mexican & Southwestern Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 oz nonfat cream cheese -- sofened 1 cup lowfat cheddar cheese -- shredded 4 ounces green chiles -- (Ortega) diced 1/2 cup green onions -- sliced 1/2 cup olives -- chopped 4 6 inch nonfat flour tortillas In bowl, blend cheeses, chilies, onions & olives. Spread 1/2 cup mixture on each totilla. Roll up each tortilla jelly-roll fashion. Warp each roll in plastic warp and chill at least 1 hour. To serve, cut each roll into 12 (1/2-inch thick) slices. - - - - - - - - - - - - - - - - - - - NOTES : Serve with salsa if desired. Lou&Sally Eisenberg sparky@netgate.net ------------------------------ * Exported from MasterCook * Chile Relleno Casserole Recipe By :Judy Towell (Liz Maxson) Serving Size : 1 Preparation Time :0:00 Categories : Casseroles Chile Pepper Dishes Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 whole green chiles -- (21 oz.) 8 whole nonfat flour tortillas 1 pound nonfat cheddar cheese -- grated (can reduce this to 1/2 lb) 3 cups Egg Beaters(r) 99% egg substitute 3/4 cup skim milk 1/2 teaspoon pepper 1/2 teaspoon cumin 1/2 teaspoon garlic powder 1/4 teaspoon salt 1 teaspoon paprika Preheat oven to 350 degrees. Drain chiles and remove seeds. Spray a 9 x 13 inch pan with Pam. Lay half the chiles in the pan. Top with half the tortillas, that have been cut into 1 inch strips, and then half the cheese. Repeat another layer using rest of the layer ingredients. Beat remaining ingredients (except paprika), and pour over the casserole. Sprinkle with paprika. Bake uncovered for 40 minutes or until puffy and set in the center. Let stand 10 minutes before serving. Serve with salsa. Makes 8 servings at 250 calories per serving, with 0g Fat. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chilean Black-eyed Peas And Winter Squash Recipe By :ReddHedd (bobb1744) Serving Size : 6 Preparation Time :0:00 Categories : Chile Pepper Dishes Crockpot Eat-Lf Mailing List Legumes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb dried black-eyed peas 2 lbs winter squash -- peeled and chunked (acorn, butternut, etc) 2 onions -- chopped 5 cloves garlic -- minced 1 Tbsp dried oregano 1 Tbsp paprika 1 tsp chili powder 1/2 tsp cumin seed 1/2 tsp coriander seed 3 bay leaves 1/4 tsp black peppercorns 1/2 chili pepper -- fresh, minced 2 large tomatoes -- chopped Salt 2 cups frozen corn -- or fresh Soak the black-eyed peas overnight. Put all ingredients except the salt and the corn in the crock pot, and stir to mix well. Cook on low for 8 hours. Add corn and salt, heat through, and serve alone, with corn bread or with a loaf of crusty french bread, or over rice. - - - - - - - - - - - - - - - - - - - NOTES : 248 calories per serving. 2 g fat. 6% fat * Exported from MasterCook * Chiles Rellenos Casserole Recipe By :Katherine L. Rodman Serving Size : 6 Preparation Time :0:00 Categories : Casseroles Chicken Chile Pepper Dishes Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound ground chicken 1 cup chopped onion 1 3/4 teaspoons ground cumin -- ?? 1 1/2 tsp dried oregano 1/2 tsp garlic powder 1/4 tsp salt 1/4 tsp pepper 1 can fat-free refried beans -- (16 0z) 2 cans green chiles -- whole, drained and -- cut lenthwise into quarters (4 oz) 1 cup colby cheese -- grated 1 cup corn 1/3 cup all-purpose flour 1 1/3 cups skim milk 1/4 tsp salt 1 1/3 cups skim milk 1/8 tsp hot sauce -- (not nearly enough, -- I use almost 1/2 tsp) 2 eggs -- lightly beaten 2 egg whites This rates **** with my husband. Cook chicken adn onion in non-stick skillet over medium-high heat until browned, stirring to crumble. Combine chicken mixture, cumin and next 5 ingredients in a bowl. Stir well and set aside. Arrange half of green chile strips in an 11 x 7 inch baking dish; top with half of cheese. Spoon mounds of bean mixture onto cheese, and spread gently, leaving a 1/4 inch border around edge of dish; top with corn. Arrange remaining chile strips over corn; top with remaining cheese and set aside. Combine flour and salt in a bowl; gradually add milk and hot sauce, stirring with a wire whisk until blended. Stir in eggs and egg whites; pour over casserole. Bake at 350 degrees for 1 hour and 5 minutes or until set; let stand for 5 minutes. 6 servings - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chili Recipe By :(Bill Evans) Serving Size : 1 Preparation Time :0:00 Categories : Chile Pepper Dishes Chilis Eat-Lf Mailing List Potatoes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound dried beans -- ie, 1/2 red, 1/2 white 1 can S & W Salsa with Chipotle chiles -- (14 oz) 2 cans S & W Mexican tomatoes -- (14 oz each) 1 can vegetable broth -- (14 oz) 1 can tomato paste -- (2 oz) 2 ounces canned green chiles -- chopped 1 can corn -- (14 oz) 1 large white onions -- chopped 1 medium green pepper -- chopped 1 medium red pepper -- chopped 4 stalks celery -- chopped 1 cup mushroom -- chilled 3 cloves garlic -- minced 1 package Carroll Shelby's Chile Mix -- (or your own mix) Start the beans soaking in 6-8 c warm water. I rinse and change water > three or four times in 24 hours. > > After soaking, in fresh water, bring to a slow rolling boil for an hour. > Start at hi and reduce to med once the beans start boiling. Keep almost > covered, or you will end up with a steam bath in the kitchen. Stir > every 15 minutes. Add water if necessary. > > Start everything else when you turn the heat up on the beans. > Saute the garlic in a tbls of the vegetable broth on med in a 2-3 qt pan. > Chop the onion and add to the garlic, adding the rest of the broth. > Chop and add the green and red peppers, mushrooms and the celery. > Continue the saute for about 15 mins until the veges are softened. > Add the salsa, tomatoes and tomato paste. Add the can of corn (drained). > Add the chile seasoning, and continue to simmer on low, stiring occasionally. > > When the beans are done, drain, rinse and return to to the pot and add > the veges and chile mix. It's basically done at this point, but gets > better as the beans soak up some of the chile flavor, so I leave on low for > 1-4 hours. A crock pot would be great for this. Use Masa flour to thicken, > to taste, mixing with a little warm tap water before adding to the chile. > > Keeps a week or more in the fridge. > > It's easy to modify this one. Many of you have your own special chile > spices, so do your own thing there. I will ocassionally add a can of > green beans to the pot, or toss in a diced potato. I found a 16 bean > assortment of dried beans at the store one day (western family brand) > and they were great. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chili #2 Recipe By :(Gayle Smith-Whittington) Serving Size : 1 Preparation Time :0:00 Categories : Chile Pepper Dishes Chilis Eat-Lf Mailing List Potatoes Rice Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups cooked beans -- (chili beans) 1/2 finely chopped onion 3 Cloves garlic -- mashed 1 Large Can tomatoes -- crushed 1 Large Can tomato puree 2 Tablespoons chili powder 1 Dash Liquid Barbecue Smoke(r) 1 Teaspoon brown sugar 4 Large potatoes -- cut into approx -- 3/4" chunks 1 T cayenne pepper various peppers: -- finely chopped jalepeno -- serano, poblano, ancho or habenero cooked rice beer-one for the chili -- one for the cook. Preferably a dark bock style. Put about a 1/4 c of the beer in the bottom of a large pot. Get it almost boiling. Add about a T of flour & make a roux of sorts. Add all the peppers, spices, onions, and garlic. Cook on high heat about 2 minutes stirring constantly. Turn down the heat, add beans, tomato stuff, & the rest of the beer. Add about 1/2 c of water & simmer. This stuff is always better if it simmers for at least 2 hours, preferrably half a day. Add water as needed. Add the potatoes the last hour of cooking. - - - - - - - - - - - - - - - - - - -