Free Online Cooking Recipes

Hg's Fiber-Ific Fried Chicken Strips

2015-02-26T21:19:00.000+08:00

DIRECTIONS Preheat the oven to 375 degrees. Using a blender or food processor, grind the cereal to a breadcrumb-like consistency. Add garlic salt and black pepper to crumbs. Place crumbs in one small dish and egg substitute in another. Next, coat raw chicken - first with egg and then with crumbs. Place strips on a baking pan sprayed with nonstick spray. Add a light mist of nonstick spray on top and place in the oven. Cook for 10 minutes and then turn strips over. Spritz with another light mist of nonstick spray and cook for an additional 7 to 10 minutes, until chicken is fully cooked and crumb coating looks crispy. Enjoy! INGREDIENTS 6 ounces boneless skinless chicken breasts, raw, lean, cut into 8 strips 1⁄2 cup all-bran cereal (Fiber One original) 1⁄4 cup fat free egg substitute 1⁄4 teaspoon garlic salt 1⁄8 teaspoon black pepper (to taste)

Hg's Island Insanity Burger

2015-02-23T21:14:00.000+08:00

INGREDIENTS 1 small hamburger bun (light, if available) 1 vegan burger, Boca Original Vegan Meatless Burger 1 slice fat-free cheddar cheese 1 pineapple ring, packed in juice 1 slice tomato 1 leaf lettuce 1 tablespoon teriyaki marinade, thick kind with about 20 - 25 calories per tbsp. (like the one by Lawry's) 1 teaspoon fat-free mayonnaise DIRECTIONS Bring a pan sprayed with nonstick spray to medium-high heat on the stove. (If you have a grill pan, use it -- you'll get neato grill marks.) Lay pineapple ring in the pan, and cook until slightly blackened and caram elized, about 3 minutes per side. Set aside to cool. Cut a slit in the burger pouch. Place burger, slit-side up, in the microwave. Microwave for just 1 minute (not the time given on the box). If your microwave is low wattage, microwave for an additional 15 seconds. Remove patty from the microwave and place on a microwave-safe plate. Pour half of the teriyaki marinade on top, spread it around, and flip patty to coat evenly on both sides. Lay cheese slice on top of the patty, and microwave for 30 additional seconds. Place the burger patty on the bottom half of the bun, and top with the remaining teriyaki sauce. Add the pineapple ring, tomato, and lettuce. Spread mayo on the top half of the bun, and finish your burger off with the bun's top half. Now CHOMP!

How to Make French Toast

2015-02-23T21:06:00.000+08:00

Sweet and chewy French toast is the perfect way to say bonjour to your weekend. A classic weekend favorite, French toast is a great way to use up stale bread. Plus, it's simple and quick to prepare. You can freeze the leftovers and pop them in the toaster or microwave for a fast weekday breakfast. Follow this step-by-step guide to create fantastic French toast every time. Step 1 GATHER INGREDIENTS To start, you'll need: 1/3 cup flour, 1/3 cup sugar, 1/8 teaspoon cinnamon, 1/4 teaspoon salt, 4 eggs, 2/3 cup whole milk, 1/2 teaspoon vanilla, 2 teaspoons canola oil, Butter, syrup and powdered sugar for garnish and 8 slices of Texas toast bread Step 2 MAKE THE BATTER In a large mixing bowl, stir together the flour, sugar, cinnamon and salt until combined. In a small mixing bowl, whisk together the eggs. Step 3 ADD MILK Slowly pour 2/3 cup whole milk into the dry ingredients while whisking. Step 4 ADD EGGS AND VANILLA Stir in the eggs and vanilla. If batter turns lumpy, use a hand mixer, food processor or blender until the mixture is smooth. Step 5 DIP BREAD IN BATTER Heat a large skillet to medium or medium-high heat. If you're using a griddle pan, set it to 325°F to 350°F. Place oil in a skillet or pan, and spread it around to coat the pan. Dip each slice of bread into the batter for 30 seconds on each side. TIP:Pour the batter into a large baking dish to make soaking go faster. Or just soak one slice at a time in your mixing bowl to save yourself a dish. It's also easier if you soak the bread in batches to prevent it from getting too soggy. Step 6 COOK THE BREAD Let some of the batter drip off a slice, then place it on the skillet or griddle. Cook slice for about 1- 1/2 to 2 minutes on each side or until golden brown. TIPYou can use butter instead of canola oil for cooking French toast, just be careful not to burn the butter. If the butter starts smoking, turn the heat down a little. Step 7 SERVE AND ENJOY! Dish up your French toast with real butter, hot syrup and powdered sugar. Or cut it into sticks and serve with a side of syrup for dipping. Find more breakfast essentials here » Plus: Get the full recipe for this French toast » Don't Miss: • 15 French Toast Favorites » • How to Make Pancakes » • All Our How-Tos » TIP Save leftovers by freezing slices on a baking sheet in a single layer until frozen solid. Place slices in a freezer bag until ready to use. To reheat, pop slices in the toaster or microwave for 1 to 2 minutes. For larger batches, put slices on a cookie sheet and heat in 350°F oven for 10 minutes, flip and bake another 5 minutes or until heated.

HOW TO MAKE BONELESS CHICKEN WINGS

2015-02-19T22:59:00.001+08:00

You may be wondering how to make boneless chicken wings. Luckily boneless chicken wings are very easy to make and the truth is, there is really no such thing as a boneless chicken wing. Boneless chicken wings are simply breaded pieces of chicken breast. Popular chains like Buffalo Wild Wings have made these extremely popular. What I like about boneless wings instead of your normal chicken wing is that they are far less messy. They are very easy to eat with a fork and you don’t have to worry about bones. In this article I explain how to make a crispy breaded that can be used for all of the sauces. I also introduce recipes for 5 of my favorite wing sauces. These sauces include buffalo, honey BBQ, Parmesan garlic, Asian, and Caribbean jerk. Fans of a lot of spice are sure to enjoy the buffalo, Asian, and Caribbean jerk sauces. Those who like a more mild sauce will enjoy the honey BBQ and the parmesan garlic. With the playoffs coming up and the Super Bowl right around the corner, these are perfect for Game Day.

The first thing you are going to want to do is bread the chicken pieces and fry them. This is a universal breading that will work perfectly for all of the sauces in this post. The sauces can be prepared in advance or while the chicken tenders are frying. Ingredients: 3 boneless skinless chicken breasts (cut into 1” chunks) Oil (for deep frying) 1 cup all purpose flour 2 teaspoons salt ½ teaspoon ground black pepper ½ teaspoon cayenne pepper ¼ teaspoon garlic powder ½ teaspoon paprika 1 egg 1 cup milk Cooking Instructions: Step 1: Heat oil in a deep-fryer to 375 degrees. In a large bowl combine flour, salt, black pepper, cayenne pepper, garlic powder, and paprika. In a small bowl whisk together egg and milk. Dip each piece of chicken in the egg mixture, and then roll in the flour mixture. Repeat so that each piece of chicken is double coated. Refrigerate the breaded chicken for 20 minutes. Step 2: Fry chicken in the hot oil in batches until the outside is nicely browned and the juices run clear (about 5 minutes per batch). Drain on paper towels. Repeat until all of the chicken is gone. Step 3: Mix fried chicken bits with your favorite wing sauce (sauce recipes found below). Now, here are the sauces. The sauces can be prepared in advance or while the chicken bits are frying. I have recipes for 5 different types of delicious wing sauces. Most of these sauces will make a lot, so they will be able to cover large batches of boneless wings. Buffalo Wing Sauce-

Ingredients: ¼ cup hot pepper sauce 1 tablespoon butter Cooking Instructions: Step 1: Combine hot sauce and butter in a small bowl. Microwave on high until the butter has melted (about 20 to 30 seconds). Mix well. This recipe can easily be double if you are making a large amount of wings. Honey BBQ Wing Sauce-

Ingredients: 1 ¼ cups ketchup 1/3 cup white vinegar ¼ cup molasses ¼ cup honey 1 teaspoon liquid smoke flavoring ½ teaspoon salt ¼ teaspoon onion powder ¼ teaspoon chili powder Cooking Instructions:

Step 1: In a small saucepan over medium heat combine all of the ingredients. Stir until well combined and bring to a boil. Reduce heat and simmer uncovered for 15 to 20 minutes. Parmesan Garlic Wing Sauce-

Ingredients: 4 garlic cloves (peeled) 1 teaspoon olive oil ½ cup mayonnaise 2 tablespoons light corn syrup 5 teaspoons grated parmesan cheese 1 tablespoon white vinegar 1 teaspoon lemon juice ½ teaspoon salt ½ teaspoon crushed red pepper flakes ¼ teaspoon dried basil ¼ teaspoon dried marjoram ¼ teaspoon dried oregano ¼ teaspoon dried thyme 1/8 teaspoon ground black pepper Cooking Instructions: Step 1: Pre-heat the oven to 350 degrees. Toss garlic cloves with olive oil in a small oven safe dish. Bake in the oven for 20 minutes or until the garlic cloves began to turn light brown. Remove from the oven, cool garlic, and finely mince with a sharp knife. Step 2: Combine garlic and the remaining ingredients in a small bowl. Stir well, cover and chill for several hours before using. Asian Wing Sauce-

Ingredients: 2 teaspoons cornstarch 4 teaspoons rice wine vinegar ½ cup corn syrup 1/3 cup sugar ¼ cup chili-garlic sauce 1 teaspoon soy sauce 1 teaspoon lemon juice ¼ teaspoon ground ginger ¼ teaspoon salt ¼ teaspoon garlic (minced) Cooking Instructions: Step 1: In a small bowl mix cornstarch with rice vinegar. Set aside. In a small sauce pan combine remaining ingredients. Add the cornstarch and rice vinegar mixture and mix well. Step 2: Bring the mixture to a boil, reduce heat the simmer until it becomes thick. Remove from heat, allow it to cool then cover and chill it until ready to use (you can also use it right away if the chicken is ready). Caribbean Jerk Wing Sauce-

Ingredients: 3 tablespoons butter 2 tablespoons green onion (minced) 1 cup water ¾ cup ketchup ½ cup dark brown sugar ¼ cup apple cider vinegar 2 tablespoons hot sauce 2 teaspoons Worcestershire sauce 2 teaspoons lemon juice 1 ½ teaspoons cayenne pepper 1 teaspoon cornstarch ½ teaspoon salt ½ teaspoon garlic powder ½ teaspoon onion powder 1/8 teaspoon ground cloves 1/8 teaspoons nutmeg 1/8 teaspoon allspice 1/8 teaspoon sage 1/8 teaspoon thyme Cooking Instructions:

Step 1: In a small saucepan sauté onion in butter over medium heat. Whisk in the remaining ingredients and bring to a boil. Reduce heat and simmer for 45 minutes.

HONEY GARLIC PORK CHOPS RECIPE

2015-02-19T22:50:00.002+08:00

One thing that I always enjoy grilling during the summer is honey garlic pork chops. This recipe uses boneless pork chops but you can use chops with the bone-in as well. The highlight of this recipe is the sauce which consists of honey, ketchup, garlic and soy sauce. This delicious sauce is basted onto the pork chops during the grilling process and the end result is amazing. If you would prefer to use a different type of meat, this recipe would work with chicken as well. If you are looking for a simple and delicious recipe for the grill, give this one a try. Enjoy.

Ingredients: 1 cup ketchup 1/3 cup honey ¼ cup soy sauce 2 garlic cloves (minced) 1 1/2lbs boneless pork chops (6 4 oz portions) salt and pepper Cooking Instructions: Step 1: In a medium bowl stir together ketchup, honey, soy sauce and garlic. Set aside. Step 2: Lightly season the pork chops on both sides with salt and pepper. Brush each chop with the sauce to coat. Step 3: Grease the grill grates of an outdoor grill and heat the grill to medium-high heat. Place pork chops onto the grill, and cook (while basting with the sauce often) for about 5 minutes on each side or until the meat is cooked through (the internal temperature has reached 145 degrees). (Makes 6 Servings)

MALIBU CHICKEN RECIPE

2015-02-19T22:46:00.002+08:00

This is a copycat recipe for the Malibu Chicken at Sizzlers Restaurant. Unfortunately, we not do have a Sizzler’s here but the recipe looked delicious. Malibu chicken is breaded chicken topped with ham and Swiss cheese and served with a honey mustard sauce. I used black forest ham for this recipe but really any type of sliced deli ham will work. The honey mustard sauce is a combination of mustard, mayonnaise and honey. The chicken is coated with egg and a seasoned bread crumb mixture and then baked in the oven. You can brown the chicken in a skillet in hot oil before baking if you would like. Simply, heat about ½ inch of vegetable oil in a deep skillet over medium-high heat and brown the chicken on both sides, transfer to a baking sheet, and finish cooking in the oven. I like to serve this recipe with flavored rice. Enjoy.

MALIBU CHICKEN YIELD: 4 SERVINGS INGREDIENTS: 4 boneless skinless chicken breasts 5 egg yolks 3 tablespoons minced garlic 1 cup panko bread crumbs 1 cup parmesan cheese 1 tablespoon garlic powder ½ teaspoon salt ¼ teaspoon ground black pepper 8 thin slices of ham 4 slices Swiss cheese Malibu Dipping Sauce- 2 tablespoons Grey Poupon mustard 3 tablespoons mayonnaise 1 teaspoon yellow mustard 1 teaspoon honey DIRECTIONS: Combine the egg yolk and garlic and pour into a sealable plastic bag. Place the chicken breasts inside of the bag and seal shut, making sure there is no extra air inside. Make sure the chicken is well coated with the egg mixture. Place into the refrigerator and marinate for 4 hours. Prepare the honey mustard dipping sauce by combining Grey Poupon, mayonnaise, yellow mustard, and honey in a small bowl. Mix well, cover and refrigerate until needed. Preheat the oven to 350 degrees F. In a medium bowl combine panko, parmesan cheese, garlic power, salt and pepper. Mix well. Remove the chicken from the bag and coat with the breadcrumb mixture on both sides. Place onto a greased baking sheet. Place into the oven and bake at 350 degrees F. for about 40 minutes or until the chicken is fully cooked (the internal temperature has reached 165 Degrees F.). Place 1 slice of ham and 1 slice of Swiss over the chicken and bake for an additional 2 minutes or until the cheese has melted. Serve with the malibu sauce for dipping.

Deep-Fried Wild Turkey

2015-01-31T19:43:00.000+08:00

Deep-Fried Wild Turkey Wild Game 1 ea Wild turkey, whole, dressed 2 1/2 ga Peanut oil 1 c Italian salad dressing 1/2 c Lemon juice, fresh 3 tb Onion juice 3 tb Garlic juice 2 tb Worcestershire sauce 1 tb Liquid smoke 1 1/3 oz Cayenne 1/4 c Salt Mix all ingredients except turkey, pot and peanut oil to make a marinade. Let stand overnight in refrigerator. Use meat injecting needle to inject all through turkey. Put turkey and marinade in a large plastic bag and keep in the refrigerator for 1 to 3 days. Remove in time to bring to room temp before cooking. Heat oil in a 40-60 quart pot to 325 degrees (Use candy thermometer). Immerse turkey completely and cook for 4 minutes per pound. Place a pie tin with holes in the bottom in the bottom of the deep fryer to prevent sticking. This is supposed to be a red-hot favorite.

Venison Burgers

2015-01-31T19:41:00.000+08:00

Venison Burgers 1 lb Ground venison 3 oz Pork fat back, ground Salt Freshly ground pepper Because venison has so little fat, you’ll need to add some for a juicy burger. But don’t use deer fat – it tastes bad.) Mix venison, pork, salt and pepper, handling as little as possible. Heat grill. Brush burgers with vegetable oil and grill about 4 minutes turn and cook to desired doneness. Serve on rolls with your choice of condiments.

Venison Jerky, From Andrea Cassoni

2015-01-31T19:39:00.000+08:00

Ingredients 2 lb Sliced venison 1/8 thick 2 T Worcestershire sauce 2 T Soy sauce 1 T Salt 1 t Ground red pepper 2 Cloves garlic, sliced 1 c Corn whiskey 1 c Water Slice the meat when it is lightly frozen. The cuts should be long, thin and with the grain. Cut across the grain if you want more tender, but more brittle jerky. Trim off all of the fat. Marinate strips in a glass container overnight. You may substitute 2 cups of red wine for the corn whiskey and water. Pat dry and arrange pieces side by side on an oven roasting rack, with- out overlap. Cook at minimum heat (150F) for 6 hours. Leave oven door ajar to allow moisture to escape. Meat should be dark, dry and store jerky in a cool, airtight container.

Classic Chicken Tetrazzini

2015-01-31T19:14:00.000+08:00

Ingredients 1 1/2 (8-oz.) packages vermicelli 1/2 cup butter 1/2 cup all-purpose flour 4 cups milk 1/2 cup dry white wine 2 tablespoons chicken bouillon granules 1 teaspoon seasoned pepper 2 cups freshly grated Parmesan cheese, divided 4 cups diced cooked chicken 1 (6-oz.) jar sliced mushrooms, drained 3/4 cup slivered almonds Preparation 1. Preheat oven to 350°. Prepare pasta according to package directions. 2. Meanwhile, melt butter in a Dutch oven over low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in milk and wine; cook over medium heat, whisking constantly, 8 to 10 minutes or until mixture is thickened and bubbly. Whisk in bouillon granules, seasoned pepper, and 1 cup Parmesan cheese. 3. Remove from heat; stir in diced cooked chicken, sliced mushrooms, and hot cooked pasta. 4. Spoon mixture into a lightly greased 13- x 9-inch baking dish; sprinkle with slivered almonds and remaining 1 cup Parmesan cheese. 5. Bake at 350° for 35 minutes or until bubbly.

Turkey Tetrazzini

2015-01-31T19:11:00.000+08:00

Ingredients

5 tablespoons butter 3 leeks, trimmed, sliced lengthwise, rinsed under cold running water and sliced crosswise into thin half-moons 2 portabella mushroom caps, cut into cubes 1 1/2 cups (4 oz.) sliced button mushrooms 5 teaspoons salt, plus more to taste 1/4 teaspoon nutmeg 1 pound medium egg noodles 3 tablespoons flour 2 cups chicken broth 1/2 cup dry sherry 1 cup half-and-half 1/2 cup parmesan cheese 2 cups cubed or shredded cooked turkey, in 1/2-in. pieces 1/3 cup chopped fresh flat-leaf parsley, plus extra for garnish 3/4 cup chopped radicchio leaves Preparation 1. Melt 2 tbsp. of butter in a 14-in. frying pan or 5-qt. saucepan over medium heat. Add leeks, mushrooms, 1 tsp. salt, and nutmeg; cook, stirring often, until vegetables are soft and beginning to brown, about 12 minutes. Using a slotted spoon, transfer vegetables to a bowl and set aside. 2. Bring a large pot of water to a boil. Add 3 tsp. salt and egg noodles. Cook until barely tender to the bite. Drain noodles and set aside, covered. 3. While noodles are cooking, melt remaining 3 tbsp. butter in the same pan. Sprinkle in flour and stir until mixture looks glossy and golden brown, about 3 minutes. Whisk in chicken broth and sherry and simmer until thickened, about 3 minutes. Remove from heat and whisk in half-and-half, parmesan, and remaining 1 tsp. salt. Reduce heat to low, return pan to heat, and stir in vegetable mixture, turkey, and parsley. Just before serving, stir in radicchio. Serve over cooked noodles and garnish with parsley. Note: Nutritional analysis is per serving.

Chicken Tetrazzini With Prosciutto and Peas

2015-01-31T19:08:00.000+08:00

Ingredients

3 ounces finely chopped prosciutto 2 teaspoons vegetable oil 1 (7-oz.) package vermicelli 3 cups chopped cooked chicken 1 cup (4 oz.) shredded Parmesan cheese 1 (10 3/4-oz.) can cream of mushroom soup 1 (10-oz.) container refrigerated Alfredo sauce 1 (4-oz.) can sliced mushrooms, drained 1/2 cup chicken broth 1/4 cup dry dry white wine 1/4 teaspoon freshly ground pepper 1 cup frozen baby English peas, thawed 1/2 cup slivered almonds Preparation 1. Sauté prosciutto in hot vegetable oil in a small skillet over medium-high heat 2 to 3 minutes or until crisp. 2. Preheat oven to 350°. Prepare pasta according to package directions. 3. Meanwhile, stir together chicken, 1/2 cup Parmesan cheese, and next 6 ingredients; stir in prosciutto, pasta, and peas. Spoon mixture into 6 lightly greased 8-oz. ramekins or a lightly greased 11- x 7-inch baking dish. Sprinkle with almonds and remaining 1/2 cup Parmesan cheese. 4. Bake at 350° for 35 minutes or until bubbly.

Chicken Tetrazzini

2015-01-31T19:05:00.000+08:00

Ingredients 1 tablespoon unsalted butter $ Cooking spray 1 cup finely chopped onion $ 2/3 cup finely chopped celery $ 3/4 teaspoon freshly ground black pepper $ 1/4 teaspoon salt $ 3 (8-ounce) packages presliced mushrooms 1/2 cup dry sherry 3 ounces all-purpose flour (about 2/3 cup) 3 (14.5-ounce) cans fat-free, less-sodium chicken broth $ 2 1/4 cups (9 ounces) grated fresh Parmesan cheese, divided $ 1/2 cup (4 ounces) 1/3-less-fat cream cheese $ 7 cups hot cooked vermicelli (about 1 pound uncooked pasta) 4 cups chopped cooked chicken breast (about 1 1/2 pounds) 1 (1-ounce) slice white bread $ Preparation 1. Preheat oven to 350°. 2. Melt butter in a large stockpot over medium-high heat. Add onion, celery, black pepper, salt, and mushrooms; sauté 4 minutes or until mushrooms are tender. Add sherry; cook 1 minute. 3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Gradually add flour to pan; cook 3 minutes, stirring constantly (mixture will be thick) with a whisk. Gradually add broth, stirring constantly. Bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently. Remove from heat. 4. Add 1 ¾ cups Parmesan cheese and cream cheese, stirring with a whisk until cream cheese melts. Add pasta and chicken; stir until blended. Divide pasta mixture between 2 (8-inch-square) glass or ceramic baking dishes coated with cooking spray. 5. Place bread in food processor; pulse 10 times or until coarse crumbs form. Combine breadcrumbs and ½ cup Parmesan cheese; sprinkle evenly over pasta. 6. Bake at 350° for 30 minutes or until lightly browned and bubbly. Remove casserole from oven; let stand 15 minutes. To freeze unbaked casserole: Prepare through Step 5. Cool completely in refrigerator. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months. To prepare frozen unbaked casserole: Thaw casserole completely in refrigerator (about 24 hours). Preheat oven to 350°. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover casserole with reserved foil; bake at 350° for 30 minutes. Uncover and bake an additional 1 hour or until golden and bubbly. Let stand 15 minutes.

Chicken Puttanesca with Angel Hair Pasta

2015-01-31T18:56:00.000+08:00

Ingredients 8 ounces uncooked angel hair pasta $ 2 teaspoons olive oil $ 4 (6-ounce) skinless, boneless chicken breast halves $ 1/2 teaspoon salt $ 2 cups tomato-basil pasta sauce (such as Muir Glen Organic) $ 1/4 cup pitted and coarsely chopped kalamata olives 1 tablespoon capers 1/4 teaspoon crushed red pepper $ 1/4 cup (1 ounce) preshredded Parmesan cheese $ Chopped fresh basil or basil sprigs (optional) Preparation Cook pasta according to package directions, omitting salt and fat. Drain and keep warm. Heat oil in a large nonstick skillet over medium-high heat. Cut chicken into 1-inch pieces. Add chicken to pan; sprinkle evenly with salt. Cook chicken 5 minutes or until lightly browned, stirring occasionally. Stir in pasta sauce, olives, capers, and pepper; bring to a simmer. Cook 5 minutes or until chicken is done, stirring frequently. Arrange 1 cup pasta on each of 4 plates; top with 1 1/2 cups chicken mixture. Sprinkle each serving with 1 tablespoon cheese. Garnish with chopped basil or basil sprigs, if desired.

Chicken Breasts with Tomatoes and Olives

2015-01-31T18:52:00.000+08:00

Ingredients THE 5 INGREDIENTS: 4 (6-ounce) skinless, boneless chicken breast halves $ 1 cup multicolored cherry or grape tomatoes, halved $ 3 tablespoons oil and vinegar dressing, divided $ 20 olives, halved 1/2 cup (2 ounces) crumbled feta cheese $ Preparation Prepare grill to medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Place chicken on grill rack coated with cooking spray, and grill for 6 minutes on each side or until chicken is done. Keep warm. Combine tomatoes, 1 1/2 tablespoons dressing, and olives in a medium skillet over medium heat, and cook for 2 minutes or until tomatoes soften slightly and mixture is thoroughly heated, stirring occasionally. Brush chicken with remaining 1 1/2 tablespoons dressing. Cut each chicken breast half into 3/4-inch slices. Top each chicken breast half with 1/4 cup tomato mixture. Sprinkle each serving with 2 tablespoons cheese and torn basil leaves, if desired.

Chicken and Cashews

2015-01-31T18:49:00.000+08:00

Ingredients 3 tablespoons low-sodium soy sauce, divided 2 tablespoons dry sherry 4 teaspoons cornstarch, divided 1 pound skinless, boneless chicken breast, cut into bite-sized pieces 1/2 cup fat-free, less-sodium chicken broth 2 tablespoons oyster sauce 1 tablespoon honey 2 teaspoons sesame oil, divided 3/4 cup chopped onion 1/2 cup chopped celery 1/2 cup chopped red bell pepper 1 tablespoon grated peeled fresh ginger 2 garlic cloves, minced 1/2 cup chopped green onions (about 3 green onions) 1/4 cup chopped unsalted dry-roasted cashews Preparation 1. Combine 1 tablespoon soy sauce, sherry, 2 teaspoons cornstarch, and chicken in a large bowl; toss well to coat. Combine remaining 2 tablespoons soy sauce, remaining 2 teaspoons cornstarch, broth, oyster sauce, and honey in a small bowl. 2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 3 minutes. Remove from pan. Heat remaining 1 teaspoon oil in pan. Add onion, celery, and bell pepper to pan; sauté 2 minutes. Add ginger and garlic; sauté 1 minute. Return chicken mixture to pan; sauté 1 minute. Stir in broth mixture. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat. Sprinkle with green onions and cashews. Rice pilaf: Heat 1 tablespoon canola oil in a large saucepan over medium-high heat. Add 1/2 cup chopped onion and 2 teaspoons grated peeled fresh ginger to pan; sauté 2 minutes. Stir in 1 cup water, 1/2 cup long-grain rice, and 1/4 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. Remove from heat; stir in 2 tablespoons chopped fresh cilantro.

Chicken and cheese

2015-01-31T18:48:00.000+08:00

Lighter in calories but no less tasty, this retro chicken salad can be put together in minutes. ingredients 1 cup low-fat mayonnaise 1/2 cup reduced-fat sour cream 3 cups cooked shredded chicken 1 cup diced celery One 8-ounce can water chestnuts, drained and chopped 1 cup grated sharp cheddar 1/2 cup sliced scallion 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup crushed baked potato chips, unsweetened corn flakes or crackers directions Preheat oven to 375 degrees F. Coat a 9 x 13-inch baking pan with cooking spray. Whisk together mayonnaise and sour cream in a small bowl. In another bowl, combine chicken, celery, water chestnuts, cheddar, scallion, salt and pepper. Add mayonnaise mixture and gently toss to combine. Transfer to baking pan. Sprinkle with chips. Bake 20-25 minutes, or until bubbling.

Chicken Tetrazzini with Butternut Squash

2015-01-31T18:09:00.000+08:00

Simply delicious, make this one-dish chicken leftover meal when there’s no time to cook. ingredients 3 tablespoons butter 2 large shallots, minced (2/3 cup) 1 1/2 cups sliced mushrooms 2 cups chicken broth 1/2 cup half-and-half 2 tablespoons cornstarch 2/3 cup grated Parmesan 3 cups shredded cooked chicken 2 cups diced cooked butternut squash 1/2 pound linguini, cooked very al dente 1 cup panko crumbs or bread crumbs directions Preheat oven to 425 degrees F. Coat a 2-quart baking dish with cooking spray. Melt 2 tablespoons butter over medium-high heat in a large saucepan. Add shallots; cook, stirring, 2 minutes. Add mushrooms; cook, stirring, 4 to 5 minutes, or until firm. Add broth; bring to a simmer. Whisk together half-and-half and cornstarch in a bowl. Add half-and-half mixture to broth, whisking, until lightly thickened. Stir in all but 2 tablespoons Parmesan, plus chicken, squash and linguini. Gently toss to combine. Transfer to baking dish. Sprinkle with panko and remaining Parmesan; dot with remaining butter. Bake 25 to 30 minutes, or until bubbling and golden.

Penne with Turkey, Broccoli and Sun-Dried Tomatoes

2015-01-31T18:08:00.000+08:00

Broccoli and pasta are normally paired with pork, particularly sausage meat. You will be surprised at how close in taste our lighter version with ground turkey is to the classic. ingredients 2 teaspoons salt 3/4 pound penne pasta 3 cups broccoli florets 3 tablespoons extra-virgin olive oil 1 tablespoon chopped garlic 1 1/4 pounds ground turkey 2/3 cup store-bought julienned sundried tomatoes in olive oil, drained 1/2 to 1 teaspoon crushed red pepper, or to taste 2/3 cup grated Parmesan or Romano directions In a large saucepan bring water to a boil, covered, over high heat. Add 1 teaspoon salt and penne. Cook 5 minutes, or until pasta is very al dente. Add broccoli. Cook 4 minutes more, or until broccoli is just tender and pasta cooked. Drain. Meanwhile, heat 2 tablespoons of the oil over medium-high heat until hot. Add garlic and cook, stirring, until pale golden. Add turkey, remaining salt and red pepper. Cook until turkey is no longer pink. Stir in sun-dried tomatoes. Cook 2 minutes more. Add pasta and broccoli to skillet. Drizzle with remaining tablespoon of oil and sprinkle with 1/3 cup of the cheese. Gently toss to combine. Serve pasta with remaining cheese.

Stuffed Zucchini Boats

2015-01-11T18:10:00.001+08:00

A flavorful vegetable stuffing fills these savory zucchini boats -- serve them as a main course with crusty bread and a side salad, or as a side dish with grilled meat. Ingredients 4 medium zucchini 1 egg 1 cup chopped fresh spinach 3/4 cup dry bread crumbs 1/2 cup tomato sauce 1/3 cup grated Parmesan cheese 1/3 cup finely chopped onion 1 garlic clove, minced 1/4 teaspoon salt 1/8 teaspoon pepper 1 can (14 1/2 ounces) diced tomatoes, drained and finely chopped 1 cup (4 ounces) shredded reduced-fat Swiss cheese Directions Trim ends of zucchini; place in a steamer basket. In a saucepan, bring 1 inch of water to a boil; add basket. Cover and steam for 5 minutes. When zucchini is cool enough to handle, cut in half lengthwise; scoop out pulp, leaving a 1/4-inch shell. Set pulp aside. In a bowl, beat the egg; add spinach, bread crumbs, tomato sauce, Parmesan cheese, onion, garlic, salt, pepper and zucchini pulp. Spoon into zucchini shells. Place in an ungreased 13 x 9 x 2-inch baking dish. Bake, uncovered, at 350 degrees F for 20 minutes. Top each with tomatoes and Swiss cheese. Bake 5 to 10 minutes longer or until cheese is melted.