Apple Stuffed Chicken
Ingredients
2 boneless skinless chicken breasts 1/2 cup chopped apples
2 tbsp Cheese, cheddar, sharp, shredded
1 tbsp Bread Crumbs, Italian style
1 tbsp salted butter
1/4 cup white wine , dry
1/4 cup water
1 tbsp water
1 1/2 tsp cornstarch
1 tbsp chopped parsley , for garnish
Directions
1 Combine apple, cheese, and bread crumbs. Set aside.
2 Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness.
3 Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks.
4 Melt butter or margarine in a 7 inch skillet over medium heat. Brown stuffed chicken breasts. Add wine and 1/4 cup water. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink.
5 Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan. Cook and stir until thickened.
6 Pour gravy over chicken, and garnish with parsley. Serve.
Additional Information
Granny Smith or Golden Delicious apples are perfect for this recipe.
Braised Chicken Balsamico
Ingredients
6 boneless skinless chicken breasts
1 pinch black pepper
1 tsp garlic salt
2 tbsp extra virgin olive oil
1 medium onions , thinly sliced
1/2 cup balsamic vinegar
14 1/2 oz canned unsalted diced tomatoes
1 tsp dried basil
1 tsp ground oregano
1 tsp dried rosemary
1/2 tsp ground thyme
Directions
1 Season chicken breasts with ground black pepper and garlic salt.
2 Heat olive oil in a medium skillet, and brown the onion and seasoned chicken breasts.
3 Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary and thyme.
4 Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.
Additional Information
Green beans and rice or pasta complement this dish well.
Turkey Teriyaki With Grilled Mushrooms
Ingredients
1 1/4 lb turkey breast tenderloin, raw (or slices or medallions)
1/4 cup Wine, sake/saki, Japanese (or sherry wine)
1/4 cup Sauce, soy, from soy & wheat
3 tbsp sugar (or brown sugar or honey)
1 piece ginger root, fresh, slices, 2" , 1" cube, minced
3 medium garlic cloves , minced
1 tbsp vegetable oil
1/2 lb Mushrooms, fresh, medium
4 fresh green onions , cut into 2-inch pieces
Directions
1 Cut turkey slices into long strips about 2-inches wide.
2 In a 2-quart glass dish combine sake, soy sauce, sugar, ginger, garlic, and oil together.
3 Add turkey to mixture in dish and turn to coat.
4 Cover turkey and mixture in dish and refrigerate 15 minutes or overnight.
5 Take dish from refrigerator and remove turkey, discarding the marinade.
6 Take wooden or metal skewers and thread on turkey strips with mushrooms and green onions, alternating between them.
7 If using wooden skewers soak in hot water for 30 minutes to prevent from burning.
8 Place skewers on grill over medium-hot Briquets and grill on each side for 3minutes or until the turkey is cooked through.
Asparagus Casserole
Ingredients
10 oz Asparagus, spears, frozen
5 floz Soup, cream of mushroom, reduced sodium, condensed, canned, undiluted
1/2 cup fat free milk
8 oz Nuts, chestnuts, Chinese, cooked , drained, sliced
1/2 cup Cheese, American, pasteurized, processed, low fat, shredded
1 cooking spray
Directions
1 Preheat your oven to 325 degrees F.
2 Cooking the asparagus according to the package directions, omitting any salt or fat. Drain well, and set aside.
3 Combine the soup and milk, and then layer half the water chestnuts, asparagus, soup mixture, and cheese in a 1 1/2-quart casserole dish coated with vegetable cooking spray.
4 Repeat the layers with the remaining ingredients.
5 Bake for 20 minutes, or until heated thoroughly.
Broccoli and Orange Salad
Ingredients
1 lb fresh broccoli florets , lightly steamed, cooled (about 6 cups)
1 fennel bulb , stalks removed, halved, cored, sliced thin (about 3 cups) (about 3 cups)
2 lb Oranges, fresh, with peel , peeled, cut into 1/4 inch slices
1 red onion , halved, sliced thin (about 2 cups) (about 2 cups)
1/4 cup red wine vinegar
2 tbsp sesame seeds
1/2 tsp black pepper
Directions
1 In a large bowl, mix the first 4 ingredients.
2 Whisk the vinegar, sesame seeds, and black pepper in a small bowl and add tobroccoli mixture. Cover and refrigerate for at least 30 minutes.
Additional Information
Broccoli should be steamed and tender crisp not soft and soggy.
Veggie Enchiladas
Ingredients
1 cup chopped tomato
1/4 cup fresh chopped onion
1/4 medium green bell peppers , chopped, about 1/4 cup
1 1/2 cup frozen sweet corn kernels
2 tsp Margarine, 80% fat
4 Tortilla, flour, ready to bake, 6"
1/3 cup low fat cheddar cheese, shredded
1/4 cup fat free sour cream
Directions
1 Mix together the tomato, onion, green pepper, corn, and margarine in a 4-cup glass measuring cup. Then, microwave on medium power for 4 to 5 minutes.
2 Put about 1/2 cup of the veggie mixture onto each tortilla and sprinkle with 1 1/2 tablespoons Cheddar cheese on top.
3 Microwave the tortillas on medium for 2 to 3 minutes, and then top each one with 1 tablespoon of the sour cream. Roll up and serve!
Summertime Fruit Medley
Ingredients
2 Peaches, fresh, large, with o skin, 2 3/4" , sliced
2 medium nectarines , sliced
1 Mango, fresh, whole , peeled and cut into 1-inch chunks
1 cup fresh blueberries
2 cup Juice, orange
1/4 cup amaretto (or 1/2 teaspoon almond extract)
1 tbsp sugar
Directions
1 In a large bowl, combine the peaches, nectarines, mango, and blueberries.
2 In a small bowl, whisk together the orange juice, amaretto, and sugar until thesugar has dissolved and pour over fruit mixture, toss, and marinate for 1 hourat room temperature.