Jump to content
Health Discovery Network
cybergranny

Okay everybuddy, here are some great new recipes!

Recommended Posts

* Exported from MasterCook *

 

Chicken Breasts with Cheese and Chilies52017168_9bd4c0cb14_m.jpg

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 ounces chicken breasts, no skin, no bone, R-T-C -- 4 halves

1 cup mozzarella cheese, part skim milk -- shredded

4 ounces green chiles -- canned, diced

1/2 cup green onions, whole -- chopped

1 medium avocado

1 cup sour cream, light

 

Place chicken in a sprayed 8 x12 baking pan. Cover tightly with foil and

bake in a 350° oven for 15 minutes. Meanwhile, mix cheese and chilies.

 

After chicken has baked, remove foil. Top each piece equally with cheexe

mixture, patting to hold in place. Sprinkle evenly with onions.

 

Return to oven and bake, uncovered, until cheese is melted and meat is

done (about 15 more minutes). Then, broil about 4 inches below heat until

lightly browned.

 

Pit avocado, then peel and slice. To serve, arrange avocado over chicken'

serve with sour cream.

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 293 Calories; 16g Fat (47.8%

calories from fat); 29g Protein; 10g Carbohydrate; 2g Dietary Fiber; 72mg

Cholesterol; 217mg Sodium. Exchanges: 4 Lean Meat; 1/2 Vegetable; 0

Fruit; 2 Fat; 0 Other Carbohydrates.

 

NOTES : While this is 7 points per serving, enough can not be said

for the benefit of the avocado. It is worth the extra

fat.

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

* Exported from MasterCook *

 

Garlic Chicken and Grapes52017198_55e6ed7b57_m.jpg

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Poultry

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 pounds chicken legs, no skin, R-T-C -- this should be 12 large legs

3 tablespoons dijon mustard

3 tablespoons soy sauce, low sodium

2 tablespoons honey

2 tablespoons white wine vinegar

2 cloves garlic -- minced

1 tablespoon sesame seeds

2 cups grapes -- red or green, seedless (about 3/4 pound)

 

 

Spray a 9 x 13 baking pan with non stick cooking spray. Place chicken

legs in pan, skin side down. Cover with foil and bake in a 400° oven for

25 minutes.

 

While chicken is baking, combine mustard, soy sauce, honey, vinegar, and

garlic in a small bowl; stir until well combined. Uncover chicken and

turn skin side up. Pour mustard mixture over chicken and sprinkle with

sesame seeds.

 

Return to oven and bake, uncovered, until meat near the bone is no longer

pink when slashed (about 15 minutes). Sprinkle grapes around chicken and

bake just until grapes are heated through (3 to 5 more minutes).

 

Arrange chicken and grapes on a serving platter and spoon sauce over.

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 151 Calories; 5g Fat (29.3%

calories from fat); 14g Protein; 14g Carbohydrate; 1g Dietary Fiber; 43mg

Cholesterol; 437mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0

Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates.

 

NOTES : 3 points per serving.

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

* Exported from MasterCook *

 

Garlic Chicken Bites with Tomato-Raisin Sauce 52017223_995502fc26_m.jpg

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Appetizers

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons cilantro -- minced

2 teaspoons pepper -- coarsely ground

8 cloves garlic -- minced

1 pound chicken breast, no skin, no bone, R-T-C -- cut in 1 1/2" chunks

1/3 cup tomato sauce

1 tablespoon brown sugar, packed

1 tablespoon vinegar, cider

1/2 cup raisins

 

In a small bowl, mix cilantro, pepper, and three-fourths of the garlic;

rub mixture over chicken. Place chicken pieces well apart in a lightly

sprayed 10 x 15 inch rimmed baking pan or cookie sheet.

 

Bake in a 500° oven until chicken is lightly browned and no longer pink in

center; cut to test (about 15 minutes). Meanwhile, in a food processor or

blender, whirl remaining garlic, tomato sauce, sugar, vinegar, and riaisin

until raisins are chopped.

 

Serve chicken hot, with sauce.

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 223 Calories; 3g Fat (12.6%

calories from fat); 27g Protein; 23g Carbohydrate; 2g Dietary Fiber; 69mg

Cholesterol; 192mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat;

1/2 Vegetable; 1 Fruit; 0 Fat; 0 Other Carbohydrates.

 

NOTES : 4 points per serving.

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

* Exported from MasterCook *

 

Green and White Spring Soup52017253_ec4e2e8ed6_m.jpg

 

 

Recipe By :

Serving Size : 5 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

49 1/2 ounces chicken broth, ff, reduced sodium -- large size

14 1/2 ounces chicken broth, ff, reduced sodium -- small can

1 teaspoon lemon peel -- grated

1 teaspoon tarragon -- dried

1/4 teaspoon pepper

2 ounces angel hair pasta -- broken in half

1 pound asparagus -- slender as possible

12 ounces scallops, bay & sea, R-T-C -- *see Note

1 cup parsley -- or watercress is nice

3 tablespoons lemon juice

 

In a 5 or 6 quart pot, combine broth, lemon peel, tarragon, and pepper.

Bring to a boil over high heat. Add pasta; return broth to a boil, then

reduce heat and simmer, uncovered for 4 minutes

 

Meanwhile, snap off and discard tough ends of asparagus; diagonally slice

spears into one inch pieces. Rinse scallops. Remove leaves from parsley

or watercress and discard stems. Rinse and drain, setting aside enough to

use as garnish(chop the leaves to be used as a garnish).

 

Stir asparagus and scallops into soup. Simmer, uncovered, until scallops

are just opaque in center, about 3 minutes.

 

Remove pan from heat and stir in whole parsley or watercress leaves.

Cover and let stand until it is wilted, about one minute. Stir in lemon

juice and sprinkle with garnish.

 

Serve immediately as the lemon juice will cause the bright green color to

darken.

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 122 Calories; 1g Fat (7.9% calories

from fat); 16g Protein; 13g Carbohydrate; 2g Dietary Fiber; 29mg

Cholesterol; 154mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1/2

Vegetable; 0 Fruit; 0 Fat.

 

NOTES : This makes about 10 cups so it is a generous 2 cup

serving.

 

*I use the bay scallops but would recommend cutting the

large sea scallops into fourths. It makes the meat look

like more.

 

This delicious soup is only 2 points per serving~!


Barbara

~~~~~~~~

http://www.flickr.com/photos/cybergranny49/sets/

original starting weight 270

returned to WW Oct. 12, 2005

241.4/142/155

Celebrate what you've accomplished, but raise the bar a little higher each time you succeed.

Share this post


Link to post
Share on other sites

WOW....amazing! The Garlic Chicken Bites look awesome for dinner!


*Hugs*

~Gina~

***************

Recommitted - 2/4/04 after baby #4

SW 223.6

CW 151.2

WWG 130

PG 123.6

 

 

 

 

 

Princess Two Shakes and a Shimmey

Share this post


Link to post
Share on other sites

Thank you, Barbara. I will be trying some of these soon.


Selma/Shana1

Highest weight, 350# 1992

Started WW, 7/6/01

303.6/218.4/under 215

100#s gone, 5/15/06

"If you need a friend, I'm sailing right behind. Like a bridge over troubled waters, I will ease your mind." Courtesy of Paul Simon

Share this post


Link to post
Share on other sites

Please sign in to comment

You will be able to leave a comment after signing in



Sign In Now

×
×
  • Create New...

Important Information

We have placed cookies on your device to help make this website better. You can adjust your cookie settings, otherwise we'll assume you're okay to continue.