Wednesday, April 21, 2010
2 tablespoons butter
2 1/2 cups low sodium chicken broth
1 cup uncooked Arborio rice (short-grain)
1/2 small sweet onion, diced
1/2 teaspoon salt
2 cups chopped deli-roasted chicken
1 (8-oz.) package fresh mozzarella cheese, cut into 1/2-inch cubes
1 cup cherry or grape tomatoes, halved
1/4 cup shredded fresh basil
1. Preheat oven to 400°. Place butter in a 13- x 9-inch baking dish; bake 5 minutes or until melted. Stir in broth and next 3 ingredients.
2. Bake, covered, at 400° for 35 minutes. Remove from oven. Fluff rice with a fork. Stir in chicken, mozzarella, and tomatoes; sprinkle with shredded basil. Serve immediately.
1 can artichoke hearts, drained
3/4 cup mayo - use light if you have it
3/4 cup freshly grated parmesan cheese
salt, pepper, garlic powder to taste
seasoned bread crumbs (if desired)
Mix everything except bread crumbs in food processor
Pour into small ramekin, top with bread crumbs if using
Bake at 350 for 10 minutes
Serve with tortilla chips or pita bread
One 10-ounce package Chinese-style noodles (Wegmans sells these)
1/2 cup hoisin sauce
One 20-ounce can pineapple chunks, juice reserved (the kind in juice not syrup)
7 tablespoons vegetable oil
1 teaspoon crushed red pepper (I used less)
One 10-ounce bag frozen cut green beans, thawed and patted dry
1 pound large shrimp, peeled and deveined
3 cloves garlic, grated
1. In a large pot of boiling, salted water, cook the noodles according to package directions; drain, then press into a greased 9-inch pie pan. Let cool slightly.
2. Meanwhile, in a medium bowl, stir together the hoisin, 1/2 cup pineapple juice, 2 tablespoons oil and the crushed red pepper.
3. In a large nonstick skillet, heat 3 tablespoons oil over medium heat. Slide the noodle cake into the pan and cook until deep golden underneath, about 5 minutes. Carefully flip the noodle cake and cook until browned underneath, about 5 minutes.
4. In a large skillet, heat 1 tablespoon oil over high heat. Add the pineapple chunks and green beans and cook, stirring occasionally, until the pineapple is browned and the beans begin to blister, 2 to 3 minutes; transfer to a plate.
5. Add the remaining 1 tablespoon oil, the shrimp and garlic to the pan and cook for 1 minute.
6. Stir in the hoisin mixture and the reserved pineapple and green beans, lower the heat to low and cook until the shrimp are opaque, about 2 - 4 minutes. Spoon the shrimp mixture on top of the crispy noodle cake and serve immediately.
1 lb salmon filet cut into 4 serving size pieces
1 garlic clove, crushed
1/3 cup reduced sodium soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup oil
1 tsp minced ginger
Heavy Duty Foil
1. combine all ingredients (except salmon) in large zip lock bag... mix well
2. Add salmon and marinate up to 3 hours (or so)
3. Tear off 4 pieces of foil about 12" wide each. Fold in half to crease and then unfold.
4. Place a piece of salmon on each piece of foil, pour some of marinade on each packet.... fold to seal well.
5. Line a baking sheet with foil, and place each sealed packet on the foil lined sheet.
6. Bake at 425 20-30 minutes until salmon is cooked to the degree you like it!
1 (16-ounce) center-cut salmon fillet, about 9 by 4 inches, skinned (I used cod)
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 egg whites
1 cup grated Parmesan
1 cup seasoned bread crumbs
Olive oil, for drizzling
Rinse the salmon fillet and pat dry with paper towels. Cut the fish in half to make 2 fillets each about 4 by 4 1/2-inches in size. Starting on the longest edge, slice the fillets into 1/2-inch pieces. Lay the widest pieces, from the center, cut side down, and slice in half lengthways so all the pieces are equally about 1/2 by 1/2 by 4 1/2-inches in size. (basically cut into sticks!)
Place the flour in a medium bowl and season with the salt and pepper. Place the egg whites in another bowl and beat until frothy, about 30 seconds. Combine the Parmesan and bread crumbs in a third bowl.
Coat the salmon pieces in the seasoned flour and pat to remove any excess flour. Dip the floured salmon in the egg whites and then into the Parmesan mixture, gently pressing the mixture into the fish.
3 tablespoons extra-virgin olive oil
2 cloves garlic, minced
2 zucchini, thinly sliced into half-moons
4 4-ounce thin skinless, boneless chicken breasts (or about 1 lb of tenderloins)
Freshly ground pepper
12 ounces fettuccine
1 tablespoon all-purpose flour
1 cup cold low-fat milk (1%)
1/2 cup evaporated nonfat milk
3/4 cup freshly grated parmesan cheese
Bring a large pot of salted water to a boil.
Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add 1 clove garlic and cook 30 seconds. Add the zucchini, cover and cook until tender, stirring, about 6 minutes. Transfer to a bowl.
Heat another tablespoon oil in the skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper and cook through, 2 to 3 minutes per side. Transfer to a plate. (Instead of this step, I just grilled my chicken)
Cook the pasta in the boiling water as the label directs. Drain, reserving 1/2 cup cooking water; return the pasta to the pot.
Meanwhile, whisk the flour and low-fat milk in a bowl.
Place the remaining 1 clove garlic and 1 tablespoon oil in the skillet and cook over medium-high heat, 30 seconds.
Add the flour-milk mixture and bring to a boil, stirring. Reduce the heat to low and cook, stirring, 2 minutes.
Add the evaporated milk, 1/2 teaspoon salt and the cheese; stir to melt, 1 minute.
Cut the chicken into strips. Toss with the pasta, sauce, zucchini, adding the reserved pasta water to loosen (a little at a time, as needed).
This posting includes:
- Chicken Zucchini Alfredo - just as tasty as restaurant Alfredo sauce, but with no butter & no cream
- Parmesan Coated Fish Sticks
- Teriyaki Salmon - this got Allison who hates salmon to actully eat it and enjoy it!
- Hoisin Glazed Shrimp over Crispy Noodles
- Artichoke Dip - easy & quick to bring to a party
- Oven Chicken Risotto - making this tonight, so it's "untested"