Vegetable Turkey Pockets

Vegetable Turkey Pockets Serves 4 1/4 cup Seven Seas Viva 1/3 less fat ranch salad dressing reduced calorie 1/4 cup Kraft Mayo light mayonnaise 1-1/2 cups Louis Rich Oven-Roasted Breast of turkeys strips 1/2 cup chopped cucumbers 1/2 cup shredded carrots 1 small tomato, chopped 1 tsp dried basil leaves, crushed 2 pita bread, cut in half Mix dressing, mayonnaise, turkey, cucumber, carrot, tomato, and basil. Refrigerate. Fill bread with turkey mixture. Makes 4 sandwiches. Exchanges: Starch 1;Vegetable 1;Meat, medium-fat 1;Fat 1 Calories 221;Fat 10g;Chol 22mg;Sodium 738mg;Carbs 23g;Fiber 1g;Protein 9g

* Famous Recipes * BAKED ROSEMARY CHICKEN

* Famous Recipes * BAKED ROSEMARY CHICKEN 1 Chicken, whole - boneless, skinless 1 teaspoon Oil -- vegetable 1/2 teaspoon Rosemary 1/2 teaspoon Paprika 1/4 teaspoon Salt 1/8 teaspoon Pepper 1/2 cup Wine, white -- dry or chicken broth - Preheat oven to 350° F. - Place the chicken, skinned side up, in a baking dish. Brush oil over the chicken. - In a small dish, mix together the rosemary, paprika, salt and pepper. - Sprinkle this mixture over the chicken. - Pour the wine around the chicken in the baking dish. - Bake, uncovered, basting frequently with pan juices, for 50 minutes or until the chicken is brown and fork tender.

Famous Recipes - Bohemian Dumplings

Bohemian Dumplings 2 c Flour 2 Eggs A little water Mix together. Plop onto a cutting board. Using the back of a butter knife, scrape amounts of about a tablespoon into boiling water. Boil 6-8 minutes.

Crock Pot Chicken Marsala

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.

Chicken Recipes - Chicken in Cider

Chicken Recipes - Chicken in Cider Ingredients 1 plump corn-fed chicken salt and freshly ground black pepper 50g/2oz butter 2 shallots, finely chopped 1 large carrot, finely chopped 4 apples, peeled and cored enough dried raisins and shelled walnuts to stuff the cored apples caster sugar 150ml/5fl oz cider 2 tbsp double cream 1 glass calvados Method 1. Season the chicken inside and out with salt and pepper. Melt the butter in a roasting pan. 2. Add the shallots and carrot to the pan and roast the chicken, breast down on top of them, for 30 minutes. Turn the chicken on to its back and add the four stuffed apples, each one sprinkled with a little caster sugar and a knob of butter. 3. Add the cider, season and return to the oven for approximately 45 mintues. 4. Now take the chicken out of the oven. Place on a serving dish and keep warm, along with the four apples. 5. Over a low heat, stir the cream into the juices from the roasting pan and strain into a serving jug. 6. Slightly warm the calvados, pour it over the chicken and flame it. As the flames die down, pour over the sauce

BRAISED LAMB SHANKS WITH GARLIC AND ROSEMARY

BRAISED LAMB SHANKS WITH GARLIC AND ROSEMARY 1/2 cup dry red wine 2 heaping tablespoons Dijon mustard 2 teaspoons kosher or coarse sea salt 1 teaspoon freshly ground black pepper 5 to 6 pounds lamb shanks, not trimmed of fat 1 large, firm head garlic (about 15 cloves), separated into cloves, each crushed and peeled (see Note) 2 medium yellow onions, peeled and coarsely chopped 1 large carrot, peeled and cut in 1/4-inch slices Finely grated zest of 1 large lemon 2 heaping tablespoons coarsely chopped fresh rosemary leaves In a small bowl mix the red wine, mustard, salt, and pepper and place in the insert of the slow cooker. Layer the shanks in the insert so they fit. Scatter the remaining ingredients around and on the shanks. Cover and cook on HIGH for 6 hrs. Use tongs to reverse the position of the shanks, top to bottom. Reduce the setting to LOW and cook for an additional 6 hrs. Use a slotted spoon to transfer the shanks to a serving platter. Skim the fat from the cooking juices, taste, and add salt and pepper, if needed. Pour the juices over the shanks, and serve. Note: For a less assertive garlic taste, use elephant garlic.

Crock Pot Meal In one Chicken N Dumplings Deluxe

Crock Pot Meal In one Chicken N Dumplings Deluxe --6 , boneless chicken breast cut up in small chunks -1 can cream of chicken soup -1 can cream of mushroom soup -1 onion, finely diced 1 jar pimientoes small or large your choice -1- Bag frozen vegetables 12 -14 ounces ( Example peas and carrots) - Large Can of Big Jake or Grands refrigerated biscuit dough, torn into pieces Recipe -Place the chicken,soups, and onion in a slow cooker, and fill with enough water for chicken broth to cover. chicken Mix well and add enough water to fill pot about half full--liquid and all. -Cover, and cook for 4-5 hours on High or until chicken is tender . -1-2 hours before serving tear up biscuits and place in slow cooker. -Add frozen veggies and pimientoes at this time also. -Cook until biscuits sre no longer doughy in the center.

Sugar-free Cinnamon Nut Balls

Sugar-free Cinnamon Nut Balls 1-1/4 cups flour 1 tsp. baking powder 1/4 tsp. salt 1/2 cup margarine, softened 3 TBSP granulate sugar replacement 1 egg, beaten 1 tsp. vanilla 2 tsp. cinnamon 1/2 cup finely chopped nuts 1. Preheat oven to 375. 2. Sift together flour, baking powder and salt. Beat margarine, sugar replacement, egg and vanilla until creamy. Add flour mixture, stirring to mix completely. Refrigerate for 1 hour. 3. Shape dough into balls and roll each one in mixture of cinnamon and nuts. Place on ungreased cookie sheets 2 inches apart. 4. Bake for 12 to 15 minutes. Remove from pan immediately. YIELD: 30 cookies.

Slow Cooker Chicken

Slow Cooker Chicken 1 (10.75 oz) can condensed low fat cream of chicken and herbs soup 1 (4 oz) can mushroom pieces, drained 1/2 red onion, chopped 1 1/2 lb skinless, boneless chicken breast halves - cut into strips 1 dash Marsala wine 1. Combine soup, mushroom pieces, onion, chicken, and wine in slow cooker. 2. Cook on Low setting for 2 1/2 to 3 hours.

Chicken Fingers with Honey Mustard

Chicken Fingers with Honey Mustard Ingredients 1 pound chicken breast, boneless, skinless 1/2 cup low-fat vinaigrette 1/2 cup flour 1 cup corn flakes slightly crushed 1/4 cup honey 2 tablespoons yellow mustard Cooking Instructions 1. Preheat oven to 400ºF. 2. Cut the chicken into strips. 3. Place the vinaigrette in one bowl, flour in another bowl and corn flakes in a third bowl. 4. Dip each chicken strip in the vinaigrette, then dredge it in flour, dip once more in the vinaigrette and roll in corn flakes. 5. Spray a cookie sheet with nonstick spray. 6. Place the strips on the cookie sheet and bake for 7 minutes. Flip the strips over and continue baking for 7 additional minutes. Remove from oven. 7. Meanwhile, combine the honey and mustard in a small bowl and set aside. 8. Serve the chicken strips with the honey mustard dipping sauce on the side. Nutrition Facts Serving Size 4 chicken fingers with sauce Amount Per Serving Calories 335 Total Fat 6 g Saturated Fat 1 g Protein 31 g Total Carbohydrate 38 g Dietary Fiber 1 g Sodium 507 mg Percent Calories from Fat 17% Percent Calories from Protein 37% Percent Calories from Carbohydrate 46%

ORIENTAL CHICKEN SALAD

ORIENTAL CHICKEN SALAD 1 HEAD OF CABBAGE 3 BAGS OF RAMEN STYLE NOODLES AT LEAST ONE POUND OF CHICKEN STRIPS , CUT IN STRIPS OR CUBES GREEN ONIONS, (opt.) Dressing- mix together and then pour over salad 1 cup of oil 1/4 cup of sugar dash of black pepper 3 season pkgs from ramen noodles 6 tbsp of vinegar

Chicken breast stroganoff

Chicken breast stroganoff 6 ea boneless chicken breast-filet halves 1 1/2 T. butter 1 1/2 c. sliced fresh mushrooms 2 T. chopped fresh parsley 2 tsp. dried chives 1/4 tsp. dried dill weed 1/4 tsp. salt 1/8 tsp. pepper 1/2 c. chicken broth 1 T. flour 1/2 c. sour cream In a large skillet, melt butter and brown breast filets on both sides; remove chicken and reserve. Add mushrooms, parsley, chives, dill, salt and pepper; cook until mushrooms are softened. Stir in chicken broth, return chicken to skillet, cover and simmer 15 minutes or until breast filets are tender. Remove breast filets from skillet and place in a heated serving platter. In a small bowl, combine flour and sour cream. Stir sour cream mixture into skillet; cook until heated through. DO NOT BOIL. Serve sauce over breast filets.