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Fresh Vegetable Chicken Salad
Ingredients
6 cups torn salad greens
2-1/2 cups chopped cooked boneless skinless chicken breasts
2 large tomatoes, chopped (2 cups)
4 medium carrots, shredded (2 cups)
1/2 cup Kraft® Ranch dressing
Directions
Toss salad greens with chicken, tomatoes and carrots in large
bowl. Add dressing; mix lightly. Divide evenly among 4 individual
serving plates.
Makes 4 servings, 3-1/2 cups each.
The 151st edition of the Carnival of the Recipes is up for your dining pleasure. This week, participants were asked to submit recipes for special diets.
Next week’s edition will be hosted by Slow Cooker Recipes with a theme to sweat over: It’s Too Hot to Cook (Crockpot and slow cooker recipes). Recipes can be submitted through Blog Carnival.
To learn more about future recipes carnivals visit here.
A sampling of recipes includes:Diabetic Recipes provides a snack with Diabetic Chocolate Chip Cookies.
Pancake Recipes starts the day with Low-Carb Pancakes. No wheat flour.
Low-Fat Chicken with Artichokes and Diabetic, Low-Fat Armenian Chicken.
Famous Recipes cooks up Low-Fat Roasted Cauliflower
Slow Cooker Recipes provides a low-fat recipe for Mushroom Stroganoff Crockpot
Christmas Recipes gifts us with Christmas No-Fat White Sangria Punch.
Roasted Corn And Green Chile Soup.
Our Carnival hostess, Shawn Lea at Everything and Nothing, offers Mexican Squash Casserole, a recipe to keep handy when your zucchini produces prodigiously.
Chicken with Sun-Dried Tomatoes and Capers - 7g Carbs, 1g Fiber
4 boneless, skinless chicken breasts, about 4 to 6 oz each
1 1/2 Tbsp olive oil
Salt to taste
Freshly ground black pepper
Flour for dredging
1/2 cup low-sodium chicken broth
2 Tbsp lemon juice
1/2 cup sun-dried tomatoes, rehydrated and chopped
2 Tbsp capers
2 Tbsp chopped parsley
1. Lay the chicken between two pieces of waxed paper and flatten
each cutlet with the flat end of a mallet until thin.
2. Heat the olive oil in a large, non-stick skillet until hot. While
the oil is heating, season the chicken with salt and pepper and
dredge it in flour.
3. Sauté the chicken over high heat, about 3 minute on each side.
Remove to a warm platter and keep warm.
4. Quickly add the chicken broth to the pan and stir with a wooden
spoon to release any caramelized bits that may be stuck to the pan.
5. Add the tomatoes and cook until the broth has reduced by half.
Add the lemon juice and capers.
6. Pour the sauce over the chicken, sprinkle with parsley and serve.
Serving size: 1 chicken breast
Nutrition Facts:
231 Calories, 7g Total Fat, 1g Saturated Fat, 34g Protein,
7g Total Carbs, 1g Dietary Fiber, 271mg Sodium,
27% Calories from Fat, 61% Calories from Protein,
12% Calories from Carbs
Crock Pot Chicken Marsala
4 half chicken breasts, cut into cubes
1 stick butter, melted
1 pkg. (8 oz.) cream cheese, cubed
2/3 cup Marsala wine
2 cans cream of mushroom or cream of chicken soup, undiluted
3/4 cup water
1/4 tsp. dried oregano
1/4 tsp. basil
1/2 tsp. garlic salt
Salt and pepper, to taste
Cut chicken breasts into cubes. Place chicken, butter, water and
spices in crock pot/slow cooker. Mix cream cheese, wine and mushroom
soup until combined and pour over chicken.
10000 Birds has the The Meatless Edition of the Carnival of the Recipes posted today.
Some of the special features include Gingerbread Pancakes from Pancake Recipe
Grits and Cheese Chile Pie from Diabetic Recipes
World Famous Recipes shared this delicious treat - White Chocolate Cinnamon Triangles.
Slow cooker Recipes provided a recipe for CrockPot Hot Chocolate
Gold Coat Autumn Salad with California Figs Tofu Cream Dressing by Famous Recipes
Chocolate Meringue Cookies Muffins That Taste Like Donuts Mexican Silk Chocolate Pie
Thai Chicken Soup
Ingredients 3/4 cup jasmine rice
olive or canola oil spray
1 tsp green curry paste
1 litre MAGGI Real Chicken Stock
200ml CARNATION Light & Creamy Evaporated Milk
1 tsp coconut essence
1-2 red chillies, deseeded and finely chopped
2 stems lemongrass, outer leaves removed, finely chopped
4 kaffir lime leaves, finely shredded
1 tsp minced ginger
500g chicken breast fillets, cut into thin strips
200g green beans, cut into 3cm lengths
1 red capsicum, deseeded and cut into thin strips
2 tsp honey
4 large or 6 small bread rolls
Serves: 4 - 6
Method:
Cook rice according to packet instructions. Spray a non-stick saucepan with
oil and cook curry paste over medium heat for 3 minutes, stirring
occasionally. Add the stock, milk, coconut essence, chillies, lemongrass,
lime leaves and ginger. Bring to the boil, then reduce heat to low, add
chicken and simmer for a further 5-10 minutes or until chicken is cooked
through. Add beans, capsicum, rice and honey and simmer for a further 5
minutes or until vegetables are tender. Serve with bread rolls, if desired.
Peruvian Chicken with Plums
Not your ordinary chicken!
Serves 8
Ingredients:
3-1/2 pounds skinned chicken, cut up
3 tbsp. vegetable oil
1 cup onions, chopped
1 cup diced green bell peppers
2 teaspoons garlic cloves, minced
1 tomato, chopped
1 seeded, diced fresh jalapeno pepper
1/4 teaspoon powdered saffron, Optional
3 1/2 cups low sodium chicken stock
1 bay leaf
4 quartered fresh California plums
4 cups cooked brown rice
Sauté chicken in oil in large nonstick skillet, turning often until golden brown on all sides, about 12 minutes.
Add onion, green pepper and garlic, then sauté 2 minutes longer. Add tomato, jalapeno, saffron, stock and bay leaf.
Bring to a boil, cover and simmer 10 minutes. Add plums and rice, heat.
Serve with extra plum wedges, if desired.
Carnival of the Recipes - Happy New Year Edition
To begin with, we’ve got Chicken Recipes‘ Chicken Prosciutto With Mushroom Sauce.
Cue the drool.
For many people, it’s not New Year’s without BLACK-EYED PEAS. And when I say many, I do mean it.
You could have Everything and Nothing’s Stewed Black-Eyed Peas. She’s from Mississippi, so I’ll assume this is a traditional Southern recipe. And do check out the rest of her blog- she must cook like a madwoman.
You could have World-Famous Recipes’New Year’s Eve Black-Eyed Peas, a simple take on a classic. They also have Spicy Black-Eyed Pea Soup for those who’d like a different take on the subject. (By the way, they got mentioned in a New York Times article! (reg-free repost))
And Chicken Recipes thinks you can have your black-eyed peas with chicken. Sounds good to me!
Recipes Recipe submitted Nian Gao- Baked Chinese New Year Cake. Yes, Chinese New Year isn’t for a month or so. But then, I’m not Chinese either, and I betting most of you aren’t, so feel free to use this recipe now!
Happy New Year.
Carnival of the Recipes - Happy New Year Edition
Carnival of the Recipes- Say Goodbye to 2006 Edition
Bernadette at booklore has been working hard to make sure our new year is full of great recipes, and the Carnival of the Recipes is now up for your viewing pleasure: http://booklore.blog-city.com/carnival_of_the_recipes_say_goodbye_to_2006_edition.htm. Next week’s Carnival will be hosted by Trudy at Elementary Chef (http://www.elementarychef.com/). Submit your favorite recipes to recipe.carnival@gmail.com by noon CST on Saturday. If you’re interested in hosting a future carnival send a message to the same address with the word host in the subject line. (There’s a good New Year’s resolution for those who have been lurking in the background. “This year, I will host a Carnival of the Recipes edition!”) 
Happy New Year to all of you. Thanks so much for making our Carnival of the Recipes such a great resource for all of us. For a line-up of future Carnivals , visit our Carnival of the Recipes page on Blog Carnival. You can also review all past Carnival of the Recipes there too.
To begin with, we’ve got Chicken Recipes‘ Chicken Prosciutto With Mushroom Sauce.
Cue the drool.
For many people, it’s not New Year’s without BLACK-EYED PEAS. And when I say many, I do mean it.
You could have Everything and Nothing’s Stewed Black-Eyed Peas. She’s from Mississippi, so I’ll assume this is a traditional Southern recipe. And do check out the rest of her blog- she must cook like a madwoman.
You could have World-Famous Recipes’New Year’s Eve Black-Eyed Peas, a simple take on a classic. They also have Spicy Black-Eyed Pea Soup for those who’d like a different take on the subject. (By the way, they got mentioned in a New York Times article! (reg-free repost))
And Chicken Recipes thinks you can have your black-eyed peas with chicken. Sounds good to me!
Recipes Recipe submitted Nian Gao- Baked Chinese New Year Cake. Yes, Chinese New Year isn’t for a month or so. But then, I’m not Chinese either, and I betting most of you aren’t, so feel free to use this recipe now!
Carnival of the Recipes- Say Goodbye to 2006 Edition
Bernadette at booklore has been working hard to make sure our new year is full of great recipes, and the Carnival of the Recipes is now up for your viewing pleasure: http://booklore.blog-city.com/carnival_of_the_recipes_say_goodbye_to_2006_edition.htm. Next week’s Carnival will be hosted by Trudy at Elementary Chef (http://www.elementarychef.com/). Submit your favorite recipes to recipe.carnival@gmail.com by noon CST on Saturday. If you’re interested in hosting a future carnival send a message to the same address with the word host in the subject line. (There’s a good New Year’s resolution for those who have been lurking in the background. “This year, I will host a Carnival of the Recipes edition!”) Happy New Year to all of you. Thanks so much for making our Carnival of the Recipes such a great resource for all of us. For a line-up of future Carnivals , visit our Carnival of the Recipes page on Blog Carnival. You can also review all past Carnival of the Recipes there too.
Happy New Year.
CHICKEN TORTELLINI STEW
Ingredients
. 2 cups water
. 1 14-ounce can reduced-sodium chicken broth
. 1 medium yellow summer squash
. 6 cups torn beet greens, turnip greens, or spinach
. 1 green sweet pepper, coarsely chopped
. 1 cup dried cheese-filled tortellini pasta
. 1 medium onion, cut into thin wedges
. 1 medium carrot, sliced
. 1-1/2 teaspoons snipped fresh rosemary
. 1/2 teaspoon salt-free seasoning blend
. 1/4 teaspoon pepper
. 2 cups chopped cooked chicken
. 1 tablespoon snipped fresh basil
Directions
In a Dutch oven bring water and chicken broth to boiling. Meanwhile, halve summer squash lengthwise and cut into 1/2-inch slices. Add squash, greens, sweet pepper, pasta, onion, carrot, rosemary, seasoning blend, and pepper to Dutch oven.
Return to boiling; reduce heat. Simmer, covered, about 15 minutes or until pasta and vegetables are nearly tender.
Stir in chicken. Cook, covered, about 5 minutes more or until pasta and vegetables are tender. Stir fresh basil into soup. Makes 6 servings (7-1/2 cups).
Nutritional Information
Nutritional facts per serving
calories: 234, total fat: 6g, saturated fat: 1g, cholesterol: 45mg, sodium: 530mg, carbohydrate: 22g, fiber: 3g, protein: 22g, vitamin A: 114%, vitamin C: 55%, calcium: 14%, iron: 13%
Chicken supreme casserole
2 cups cooked chicken
1 pkg. tortolini
1 pkg. 10 oz. broccoli
1 cup velvetta
3 cups milk
2 tbsp margarine
2 tbsp four
make cream sauce by melting margarine, flour together with 1 1/2 cups
of milk, until slightly thicken. add cheese cubes and the rest of
the milk. let thinken. salt and pepper to taste. add cooked
tortolini until tender, adding cooked broccoli. mix together and
bake at 350 for 30 to 45 minutes.
Basic Fried Chicken Recipe
Never fried a chicken? Well here’s a nice simple recipe for you to
practice with!
2 1/2 lb cut up chicken pieces (you can buy pre-cut chicken at the
grocery store or cut up your own fryer chicken — I like to buy a pkg
of drumsticks and a pkg of wings since everyone in my family fights
over those if I fry a whole chicken).
3/4 cup buttermilk
1 cup Flour
1 Tbsp Salt
1 ts Freshly ground pepper
Vegetable oil - to 1 1/2-in depth in your skillet
Arrange chicken pieces in a shallow dish and pour buttermilk over
them. Cover and let sit for 10 minutes. Turn all the pieces and let
sit another 10 minutes.
Combine flour, salt and pepper in large plastic bag. Drop in chicken
pieces one at a time and shake well to coat.
Heat oil in large 12-inch skillet over medium-high heat.
Add chicken pieces in a single layer (don’t crowd). You’ll have to do
a few batches.
Decrease heat to medium. Cook, uncovered until browned for about 15
minutes. Use tongs to turn. (wings take a bit less time than other
pieces do)
Cook, uncovered, until browned on underside, about 15 minutes more.
Layer a cookie sheet with two layers of paper towel and transfer
chicken to this to blot out the extra fat.
Now that you have the basic recipe, you can start adding spices you
like to the flour mixture to come up with your own secret recipe.