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cybergranny

March recipes

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Hi all. I have been quite busy for a couple of weeks and finally I have some new recipes to post. I hope you will try some and enjoy!

 

 

* Exported from MasterCook *

Apricot-Honey Chicken Poupon426775574_5334c1edd1_m.jpg

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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12 ounces chicken breast, no skin, no bone, R-T-C

1/3 cup honey mustard -- dijon style

3 tablespoons apricot preserves

1 teaspoon ginger -- ground

 

1. Preheat grill to medium-high. Mix mustard, apricot preserves and ginger in a small bowl. Wash hands. Brush some of the mustard mixture on chicken.

2. Place chicken on grill about 6 inches from heat. Wash hands. Grill chicken, brushing frequently with remaining mustard mixture, 6 to 8 minutes on each side or until done (internal temp 170°F).

3. Serve over hot cooked rice or noodles (the points are not included).

 

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Per Serving (excluding unknown items): 157 Calories; 4g Fat (21.6% calories from fat); 21g Protein; 11g Carbohydrate; trace Dietary Fiber; 52mg Cholesterol; 324mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : 3 points per serving.

 

Personally, I am not a fan of honey with meat so I just use the regular Dijon style mustard in this recipe. The side dish is just wild and long grain rice, sugar snap peas, and yellow pear tomatoes. It is a great go with.

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* Exported from MasterCook *

Asian Chicken Noodle Bowl426775622_54d21b3a90_m.jpg

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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12 ounces chicken breast, no skin, no bone, R-T-C

3/4 teaspoon five-spice powder

3 cans chicken broth, reduced fat and sodium

1/4 teaspoon pepper

1/8 teaspoon salt

2 teaspoons vegetable oil

2 cloves garlic -- finely chopped

1 tablespoon soy sauce

8 ounces angel hair pasta

8 ounces spinach

 

1. Combine five-spice powder, pepper and salt in cup. Wash hands. Cut chicken into 1-inch pieces. Rub spices onto chicken. Wash hands.

2. Heat oil in 2-quart stockpot over medium-high. Add chicken and cook about 5 minutes or until browned on all sides. Add garlic and cook about 1 minute or until fragrant. Add chicken broth and soy sauce; cover and bring to a boil. Uncover, reduce heat to simmer and cook 3 minutes. Add pasta; simmer 1 minute or until tender. Add spinach; stir just until wilted.

 

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Per Serving (excluding unknown items): 356 Calories; 6g Fat (14.5% calories from fat); 29g Protein; 45g Carbohydrate; 3g Dietary Fiber; 52mg Cholesterol; 598mg Sodium. Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.

Serving Ideas : Serving Suggestion: Ladle individual servings into deep bowls and top with thinly sliced green onions. Refrigerate leftovers.

 

NOTES : 7 points per serving.

 

You know, sometimes I just crave a bowl of those silly, calorie laden ramen noodles so I opt for this instead. It is more nutritious, has more flavor and leftovers will keep fine. I can't save extra ramen noodles, they turn to mush!

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* Exported from MasterCook *

Cajun Chicken Jambalaya426775662_6de4d400fe_m.jpg

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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12 ounces chicken breast, no skin, no bone, R-T-C

1 teaspoon Cajun seasoning blend

1 can chicken broth, reduced fat and sodium -- 14 oz.

non stick spray

1 large green bell pepper -- chopped

1/2 cup green onions -- chopped

3/4 cup celery -- chopped

1 cup rice -- liong grain

3 ounces Canadian bacon -- diced

1 cup salsa -- medium

 

1. Wash hands. Cut chicken into 1-inch chunks. Sprinkle with Cajun seasoning. Wash hands.

2. Spray a non stick with non stick spray skillet and set on medium-high. Cook chicken 8 minutes or until golden brown. Remove from skillet.

3. In same skillet, cook green pepper, three-fourths of scallions and celery 5 minutes or until pepper is crisp-tender. Add uncooked rice to skillet and cook 1 minute.

4. Return chicken to skillet. Stir in bacon, salsa and broth. Bring to a boil; reduce heat to low. Cover and simmer 25 minutes or until rice has absorbed liquid and chicken is done (internal temp 170°F).

5. Remove from heat and let stand 5 minutes before serving.

 

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Per Serving (excluding unknown items): 339 Calories; 4g Fat (11.5% calories from fat); 28g Protein; 45g Carbohydrate; 3g Dietary Fiber; 63mg Cholesterol; 710mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable.

 

NOTES : 7 points per serving.

 

I can't eat bell peppers so I subsitute either yellow squash, zucchini, or eggplant in this recipe. It keeps the texture the same and doesn't decrease the bulk in the recipe.

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* Exported from MasterCook *

Chicken Breasts Vesuvio426775708_457e1b0799_m.jpg

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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12 ounces chicken breast, no skin, no bone, R-T-C

16 ounces baking potatoes -- sliced

1/4 cup fat free Italian dressing

1 tablespoon lemon juice

2 teaspoons garlic -- minced

1 teaspoon Italian seasoning

 

1. Preheat oven to 350°F. Wash hands. Arrange potatoes in single layer in shallow baking pan. Layer chicken on top of potatoes. Wash hands.

2. Combine dressingl and lemon juice; brush chicken and potatoes with mixture. Sprinkle chicken and potatoes with garlic, Italian seasoning and salt and pepper to taste.

3. Bake 50 to 55 minutes or until chicken is done (internal temp 180°F).

 

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Per Serving (excluding unknown items): 206 Calories; 2g Fat (11.0% calories from fat); 21g Protein; 21g Carbohydrate; 2g Dietary Fiber; 52mg Cholesterol; 52mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat.

 

NOTES : 4 points per serving.

 

This is a very fat laden chicken breast recipe designed to bring out the garlic and Italian seasonings. I omit the 1/4 cup of oil and subsitute the FF Italian dressing for it and no one can tell the difference!

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* Exported from MasterCook *

Easy Chicken Paprikash426775732_bcaafb58a9_m.jpg

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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1 3/4 cups chicken broth

1/4 cup flour, all-purpose

2 tsp. paprika

1/8 tsp. ground red pepper

12 ounces chicken breast, no skin, no bone, R-T-C

1 medium onion -- sliced

1/3 cup yogurt, fat free

4 cups egg noodles, yolk-free -- cooked

 

MIX broth, flour, paprika and pepper.

COOK chicken in nonstick skillet until browned. Add onion. Cover and cook until onion is tender-crisp.

ADD flour mixture. Cook and stir until mixture boils and thickens. Remove from heat.

STIR in yogurt. Serve with noodles.

TIP: Swanson Kitchen Tip: This recipe is also great using Swanson® Natural GoodnessT or Certified Organic Chicken Broth in place of the regular chicken broth.

 

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Per Serving (excluding unknown items): 331 Calories; 4g Fat (10.9% calories from fat); 29g Protein; 43g Carbohydrate; 3g Dietary Fiber; 52mg Cholesterol; 393mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fat.

 

NOTES : 4 points per serving.

 

Chicken with paprika is so good and usually so full of calories too. This version allows me to eat it along with everyone else and even those that don't like yogurt eat it up. I just don't tell them there is yogurt in the recipe!

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* Exported from MasterCook *

Fiesta Chicken & Rice Bake426775770_3020492be4_m.jpg

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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1 can cream of chicken soup, ff -- (10 3/4 oz.)

1 cup salsa

1/2 cup water

1 cup corn -- whole kernel

3/4 cup white rice -- uncooked

4 chicken breast, no skin, no bone, R-T-C

Paprika

1/2 cup cheddar cheese, lowfat -- shredded

 

MIX soup, salsa, water, corn and rice in 2-qt. shallow baking dish. Top with chicken and sprinkle with paprika. Cover.

BAKE at 375°F. for 45 min. or until done. Sprinkle with cheese.

 

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Per Serving (excluding unknown items): 481 Calories; 8g Fat (15.2% calories from fat); 60g Protein; 39g Carbohydrate; 3g Dietary Fiber; 147mg Cholesterol; 502mg Sodium. Exchanges: 2 1/2 Grain(Starch); 8 Lean Meat; 1/2 Vegetable.

 

NOTES : This recipe is 10 points per serving.

 

My grandkids love this recipe and I really don't eat it much myself because it is 10 points. However, it is so much like Mexican fast food for them and so much more healthy that they ask for it quite often.

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* Exported from MasterCook *

Orange Dijon Chicken Saltimbocca 426775812_534e0063c1_m.jpg

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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12 ounces chicken breast, no skin, no bone, R-T-C

2 ounces prosciutto -- 4 thin slices

4 ounces mozzarella cheese, part skim milk -- slices

1 tbsp. olive oil

1 can cream of chicken soup, ff

3/4 cup orange juice

1 tbsp. dijon mustard

1 tbsp. fresh sage -- chopped

1 tsp. dried parsley

1/2 tsp. onion powder

1/4 tsp. dried tarragon -- crushed

1 dash Garlic powder

1/2 cup mandarin orange sections, raw

 

CUT lengthwise pocket in each chicken breast. Stuff each with 1 slice prosciutto and 1 slice cheese.

HEAT oil in skillet. Add chicken and cook until browned.

ADD soup, orange juice, mustard, wine, sage, parsley, sugar, onion powder, tarragon and garlic powder. Heat to a boil. Cover and cook over low heat for 5 min. or until done.

ADD Mandarin orange segments. Heat through.

 

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Per Serving (excluding unknown items): 274 Calories; 12g Fat (39.8% calories from fat); 31g Protein; 9g Carbohydrate; 1g Dietary Fiber; 77mg Cholesterol; 626mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates.

 

NOTES : 6 points per serving.

 

What can I say? Yum, yum, yum! Enough said. Try this one!

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* Exported from MasterCook *

Skillet Herb Roasted Chicken426775828_61a72ebf3e_m.jpg

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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1/4 tsp. ground sage

1/4 tsp. dried thyme -- crushed

12 ounces chicken breast, no skin, no bone, R-T-C

cooking spray

2 cloves garlic -- minced

1 can cream of chicken soup, ff -- (10 3/4 oz.)

1/2 cup water

parslied rice*

 

MIX sage and thyme and sprinkle over chicken.

SPRAY nonstick skillet with cooking spray and heat 1 min. Add chicken and cook 15 min. or until done. Remove chicken and keep warm.

ADD garlic and cook until lightly browned. Add soup and water and heat through. Serve over chicken with Parslied Rice.

TIP: Parslied Rice: Toss 4 cups cooked long-grain white rice with 1 tsp. chopped parsley.

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Per Serving (excluding unknown items): 103 Calories; 2g Fat (20.3% calories from fat); 19g Protein; 1g Carbohydrate; trace Dietary Fiber; 52mg Cholesterol; 47mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fat.

 

NOTES : * The rice points are not calculated in this recipe. Be sure to add them if you serve the rice.

 

2 points per serving.

 

If you are in a hurry and want a roasted chicken flavor out of chicken breasts, this is a great recipe to choose. It takes care of itself on a busy night and leaves a lovely sauce to boot!


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.

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I think they look great! I could eat chicken every day. I copied them and e-mailed them to my house. I cannot wait to try them.


I strive to be the person, my dog thinks I am.

 

Between Tomorrow's Dream

Yesterday's Regret

Is Today's Opportunity.

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I also love the ramen stuff that's no good for you. I'll have to give this recipe a try!

 

Thanks!

Icing


Be your own best friend every day.

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Meee toooo. I love those ramen thingies and haven't had them in ages. This is a much better way to go.

 

Thanks, once again, for all the time you take to post these for us!!

 

Diane


Diane

 

237 - 1/3/6

198.8 - 12/30/08

 

"Live each day as if it's the BEST day of your life!"

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I made the skillet herb chicken last night and we both enjoyed it. Next time, I think I am going to substitute the sage for Tarragon, reduce the water and add a 1/4 of white wine. Still a great comfort food!


I strive to be the person, my dog thinks I am.

 

Between Tomorrow's Dream

Yesterday's Regret

Is Today's Opportunity.

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I am so glad to see that you are planning subsitutions that will suit you better LilPup. Recipes are meant to be fitted to each of our own tastes. I love that so many people here are willing to try and then make the recipe their own. I love tarragon with chicken, especially when it is roasted.


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.

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