Chicken Recipes - EASY MEXICAN CHICKEN AND RICE

Chicken Recipes - EASY MEXICAN CHICKEN AND RICE 2 chicken bouillon cubes 1 2/3 cups water 1 cup converted white rice 1 medium onion -- chopped Salt to taste 4 skinless boneless chicken breast halves 1 cup Salsa 1. Preheat oven to 350-degrees F. 2. In a large pan, combine the bouillon cubes and water, and bring to a boil. 3. Add rice, onions and salt. Boil for 10 minutes, then remove from heat. 4. Place in a casserole dish, put chicken breasts over rice, and top with salsa. 5. Cover and bake for one hour.

Hawaiian Bread

Hawaiian Bread Ingredients 1 over-ripe banana crushed pineapple 1 egg 1/4 cup (60 ml) milk 4 tbsp (60 ml) margarine 1 tsp (5 ml) coconut extract 1/2 tsp (2 ml) salt 1/3 cup (80 ml) sugar 1/2 cup (125 ml) potato flakes 3 cups (700 ml) bread flour 1-1/2 tsp (7 ml) quick yeast Mash banana in a one cup measure. Add crushed pineapple until you measure one cup. Add all ingredients to bread maker in order directed by bread maker's instructions. Bake on light cycle. Hawaiian Recipes Chocolate Recipes

Tuna fish pie

Tuna fish pie 1 cup rice 1 onion (finely chopped) 1 green pepper (finely chopped) 1 cup mayoinaise 1 cup milk 1 tin tuna 2 eggs 1 cup cheese cook rice until done add to rest of ingredients bake for 45 minutes at 350degrees F or 180degrees C

Roasted Chicken Wings With Lemon and Garlic

Roasted Chicken Wings With Lemon and Garlic 24 chicken wing drummettes 2 tablespoons olive oil 1 teaspoon salt Pepper 1 teaspoon garlic powder 2 teaspoons sugar 1/4 cup Dijon mustard 3 tablespoons lemon juice 1 teaspoon dried oregano Adjust oven rack to upper-middle position and preheat oven to 450 F. Toss wings in a large bowl with olive oil, salt, pepper to taste, garlic powder and sugar. Arrange wings in a single layer on a large wire rack set over a foil-lined rimmed baking sheet. Roast until golden brown, about 30 minutes. Meanwhile, mix mustard, lemon juice and oregano in a large bowl. Dump wings in bowl of sauce; toss to coat. Remove rack from pan, pour rendered fat off pan and return wings to pan. Continue to cook until glaze has set, 8 to 10 minutes longer. Makes 24 drummettes.

Roasted Chicken Wings With Lemon and Garlic

Roasted Chicken Wings With Lemon and Garlic 24 chicken wing drummettes 2 tablespoons olive oil 1 teaspoon salt Pepper 1 teaspoon garlic powder 2 teaspoons sugar 1/4 cup Dijon mustard 3 tablespoons lemon juice 1 teaspoon dried oregano Adjust oven rack to upper-middle position and preheat oven to 450 F. Toss wings in a large bowl with olive oil, salt, pepper to taste, garlic powder and sugar. Arrange wings in a single layer on a large wire rack set over a foil-lined rimmed baking sheet. Roast until golden brown, about 30 minutes. Meanwhile, mix mustard, lemon juice and oregano in a large bowl. Dump wings in bowl of sauce; toss to coat. Remove rack from pan, pour rendered fat off pan and return wings to pan. Continue to cook until glaze has set, 8 to 10 minutes longer. Makes 24 drummettes.

Dilled Cucumbers

Dilled Cucumbers 2 medium cucumbers, peeled and thinly sliced 1/2 tsp. salt 1/2 cup sour cream 1 tablespoon lemon juice 2 tablespoons finely chopped green onion 1/8 tsp. pepper 1/4 tsp. sugar 1 tablespoon chopped fresh dill In a small bowl, toss cucumbers with salt. Allow to stand for 10 minutes. Meanwhile, combine all remaining ingredients. Drain cucumbers and combine with sour cream mixture. Chill until ready to serve. Makes 6 servings.

Dijon Vinaigrette Salad Dressing

Dijon Vinaigrette Salad Dressing 2 tbsp. Grey Poupon Dijon mustard 3/4 c. salad oil 1/4 c. wine vinegar 1/2 tsp. salt 1/4 tsp. pepper Blend thoroughly and pour over salad. Makes 1 cup.

Famous Recipes - OVEN-FRIED CORN FLAKE CHICKEN

Famous Recipes - OVEN-FRIED CORN FLAKE CHICKEN 3 lb Chicken; Cut Up, Fryer 2 Eggs; Large, Slightly Beaten 4 T Milk 2 1/2 c Corn Flakes; Crushed * 2 t Salt 1/2 t Pepper 5 T Butter; Melted * Crush but do not pulverize the corn flakes. Preheat oven to 350 degrees F. Wash chicken and pat dry. Mix together eggs and milk. Separately mix corn flake crumbs, salt, and pepper. Dip chicken into milk and egg mixture then into the crumb mixture coating each piece evenly. Set in well-greased baking pan. Drizzle with melted butter. Bake, uncovered, for 1 hour.

Free Recipes - Sugar Free Thumbprint Cookies

Free Recipes - Sugar Free Thumbprint Cookies 1/2 cup margarine sugar substitute equal to 1/4 cup of sugar 1 egg, separated 1 TBSP orange rind 1-1/2 tsp. lemon rind 1/2 tsp. vanilla 1 TBSP lemon juice 1 TBSP orange juice 1 cup flour 1 tsp. salt 1/2 cup finely chopped nuts sugar free jam or jelly Preheat oven to 350. Mix everything together except egg whites and nuts. Roll into small balls. Beat the egg whites until stiff. Roll each ball in egg whites, then in nuts. Make a thumbprint in each. Bake for 12 minutes. Cool. When cooled, fill thumbprint with sugar free jelly or jam. 4 Dozen

Diabetic Recipes - Pork Tenderloin Medallions with Creamy Mustard Sauce

Diabetic Recipes - Pork Tenderloin Medallions with Creamy Mustard Sauce - 3.5 carbs (stovetop) 2 tablespoons butter 1 whole (about 1 pound) pork tenderloin - sliced into six 1"thick medallions 2 cloves finely chopped garlic 1/4 cup reduced-sodium chicken broth 1/4 cup sour cream 1 tablespoon Dijon mustard 1/2 teaspoon white pepper 1 tablespoon fresh minced dill or 1 teaspoon dried Heat butter in a heavy skillet over medium-high heat until foam subsides. Add pork medallions and cook until browned, 5 minutes per side. Remove pork from skillet; cover and keep warm. Add garlic to skillet; cook 30 seconds. Add chicken broth, scraping up any browned bits. Simmer liquid 2 to 3 minutes to reduce. Remove skillet from heat and very slowly whisk in sour cream and mustard. Return pork to skillet along with any juices that have accumulated. Cook pork over medium-low heat 2 to 3 minutes. Transfer to a platter and pour sauce over pork; sprinkle with white pepper and dill. Serve immediately. Carbohydrates: 3.5 grams; Net Carbs: 3 grams; Fiber: 0.5 grams; Protein: 50 grams; Fat: 26.5 grams; Calories: 462. Per Serving (excluding unknown items): 341 Calories; 36g Fat (91.9% calories from fat); 3g Protein; 4g Carbohydrate; 1g Dietary Fiber; 88mg Cholesterol; 453mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 7 Fat; 0 Other Carbohydrates.

Free Recipes - Sugar Free Peanut Butter Bars

Free Recipes - Sugar Free Peanut Butter Bars 1 cup margarine 2 TBSP granulated sugar replacement (Splenda, Sweet & Low, Equal, etc.) 1 tsp. vanilla 2 TBSP water 2 cups all purpose flour 1 egg white 1 cup chopped peanuts 1. Preheat oven to 350. 2. Beat margarine and sugar till fluffy. Add vanilla, water, and flour, mixing well. Refrigerate for 1 hour. 3. Form into 1" balls, dip into beaten egg white and roll into peanuts. Place on ungreased cookie sheets. Bake 10-12 minutes. Cool.

Slow Cooker Brandied Meatballs

Slow Cooker Brandied Meatballs 2 pounds ground beef 1 package dry onion soup mix 1 egg 1/4 cup cracker crumbs 1/3 cup brandy 1/2 cup ketchup 1 tablespoon dried onion 1 cup barbecue sauce 1/2 cup water Directions: Mix the first 4 ingredients and make into meatballs. Brown. Put into crock pot. Mix together the last 5 ingredients and pour over meatballs and cook for 5 to 6 hours. This recipe for Slow Cooker Brandied Meatballs serves/makes 8.

Tuna Salad Platter

Tuna Salad Platter 1 cup broccoli slaw or finely chopped broccoli 1 tomato, chopped 1 can water packed tuna, drained and flaked (6 oz) 2 tsp reduced calorie mayo 2 tsp cidar vinegar 1/8 tsp black pepper 2 cup torn mixed salad greens 1/2 cucumber, peeled and cut into spears In a medium bowl, combine the broccoli, tomato, tuna, mayo, vinegar and pepper. Place 1 cup of the salad greens on each of 2 plates. Top with the tuna mixture and serve, garnished with the cucumber. Serves 2 160 Calories;2g Fat;26g Protein;9g Carbs;33mg Chol;320mg Sodium;3g Fiber

Grilled Cheese and Apple Sandwiches

Grilled Cheese and Apple Sandwiches 2 slices reduced-calorie white bread 2 tbsps Dijon mustard 1 cup (2 small) cored, unpeeled and thinly sliced cooking apples 2 (3/4 oz) slices Kraft reduced-fat Swiss cheese Preheat oven to broil. Spread 1 tbsp Dijon mustard over each slice of bread. Evenly arrange 1/2 cup apple slices and 1 slice Swiss cheese over each. Place bread on a baking sheet and broil for 3 to 4 minutes or until cheese melts. Serves 2 162 Calories;6g Fat;7g Protein;20g Carbs;804mg Sodium;4g Fiber

Broccoli & Garlic Cheese Casserole

Broccoli & Garlic Cheese Casserole 2 packages frozen chopped broccoli, thawed (16oz each) 1/2 cup butter, melted 4 green onions, including tops, chopped 1/2 cup chopped celery 3 tablespoons flour 1 roll garlic cheese 1 can cream of mushroom soup 1 can or jar sliced mushrooms, (4 ounce) Cook broccoli; drain. Saute onions and celery in melted butter until tender. Add flour and cook for about 2 minutes, stirring constantly. Add cheese and stir until melted; blend in soup. Add broccoli and mushrooms. Turn into a lightly greased casserole dish. Bake, covered, at 350 degrees for about 30 minutes.

Fettuccine with Broccoli and Chicken

Fettuccine with Broccoli and Chicken Fresh vegetables and fettuccine pasta are tossed with a creamy Alfredo sauce to make a quick and easy midweek dinner. Makes 6 servings. 1 pound fettuccine, (may substitute other pasta) 1 teaspoon butter or margarine 1 tablespoon vegetable oil 2 chicken breasts, boneless, skinless and cut into thin strips 2 teaspoons garlic, crushed 1/4 teaspoon salt 4 cups Mann's Broccoli Wokly® 8 ounces mushrooms, sliced 1 small red bell pepper, cut into thin strips 17 ounces creamy Alfredo pasta sauce, purchased or homemade 3 tablespoons basil pesto sauce, purchased or homemade 5 tablespoons Parmesan cheese, grated Directions 1 In a large pot of boiling salted water, cook fettuccine until tender but still firm, about 10 minutes. Meanwhile, in a large skillet, melt butter and oil over medium-high heat. Add chicken, garlic and salt. Cook, stirring until chicken turns white. 2 Add Mann's Broccoli Wokly, mushrooms and bell pepper. Cook, stirring and tossing, until mushrooms are tender and broccoli turns bright green. Stir in Alfredo sauce and pesto. Reduce heat to low. 3 In a large heated serving bowl, combine drained fettuccine with the broccoli sauce mixture, tossing to coat well. Pass Parmesan cheese at the table.

Cincinnati Chili

Cincinnati Chili 1 lb Ground round 1 large can of kidney beans, drained 3 1/2 c Chopped onion 1/4 ts Ground nutmeg 1 Stick cinnamon 4 cl Garlic, minced 3/4 ts Salt 1/4 ts Pepper 2 ts Ground cinnamon 2 cn Whole tomatoes, undrained & -chopped (14.5 oz ea) 2 ts Paprika 1 ts Chili powder 1 ts Ground cumin 1/2 ts Ground allspice 1/2 ts Dried whole marjoram 2 T honey 2 T white vinegar ½ oz. unsweetened chocolate 36 Oyster crackers 4 1/2 c Hot cooked spaghetti 3/4 c Shredded cheddar Coat a large Dutch oven with cooking spray; place over medium- high heat until hot. Add 2 cups onion, garlic, nutmeg, cinnamon stick, salt and pepper; cook until meat is browned, stirring to crumble. Add ground cinnamon, tomatoes, beans, paprika, chili powder, cumin, allspice, marjoram, honey, vinegar and chocolate. Simmer, uncovered 20 minutes. To serve, arrange spaghetti on individual serving plates. Spoon chili over spaghetti, top with cheese and remaining 1 1/2 cups onions. Serve with crackers.

Faux-tato Salad

Faux-tato Salad Ingredients: 1 bag frozen cauliflower (freshly steamed can be used as well) 4 hard-boiled egg whiles, chopped 1/2 cup lowfat or fat free mayo 1 Tbsp. Dill Relish 1 tsp. Yellow Mustard Salt & Pepper to taste Simmer cauliflower until heated, but not mushy. In mixing bowl combine cauliflower, mayo, mustard, eggs. Add salt & pepper to taste. Serve warm or cold. It's SO low in calories, carbs & fat.

Hot Buffalo Chicken Sandwiches

Hot Buffalo Chicken Sandwiches 4 pieces boneless skinless chicken breast - -- (6 oz ea) Coarse salt -- to taste Freshly-ground black pepper -- to taste 1 teaspoon sweet paprika 1 teaspoon chili powder A drizzle extra-virgin olive oil === SAUCE FOR CHICKEN === 2 tablespoons butter 1/2 cup cayenne pepper sauce - (4 oz) = (preferred brand Frank's Red Hot) === SANDWIICHES === 4 crusty rolls -- split Bib or leaf lettuce leaves 2 cups sour cream 4 scallions -- thinly sliced 1/2 pound blue cheese -- crumbled 1 small red onion -- thinly sliced 8 celery ribs -- cut into sticks 2 large carrots -- peeled, and cut into sticks Heat a large nonstick skillet over medium-high heat. Season chicken with salt, pepper, paprika and chili powder. Drizzle breast with a little extra virgin olive oil to coat. Pan grill chicken breasts 5 minutes on each side. Heat a metal or oven safe glass bowl over low heat and melt butter in the bowl. Add hot sauce to the butter and combine. When the chicken breasts are done, remove from pan and add to the bowl and coat evenly with hot sauce mixture. Place chicken breasts on bun bottoms and top with crisp lettuce. Combine sour cream, scallions and blue cheese and slather bun tops with blue cheese sour cream. Affix bun tops on sandwiches and serve with remaining sauce for dipping your veggies. Arrange Buffalo Chicken Sandwiches on dinner plates with red onion, celery and carrot sticks. This recipe yields 4 servings.

Quick, Easy -N- Fast Pepper and Onion Smothered Chicken Recipe

Quick, Easy -N- Fast Pepper and Onion Smothered Chicken Recipe 6 T. balsamic vinegar 4 skinless, boneless chicken breast halves 3 t. olive oil 2 large onions, halved and thinly sliced 1 C. canned chicken broth 1 T. refined all-purpose flour (such as Wondra) 1 carrot, cut into thin strips 1 red bell pepper cut into thin strips In a shallow glass or ceramic baking dish, pour vinegar over chicken breasts, turning to coat well. Set aside for 5 minutes. Meanwhile, in a large skillet over medium heat, warm 2 teaspoons of the oil. Add the onions, cook, stirring occasionally until onions begin to brown. In a grill pan or skillet, warm the remaining oil over medium-high heat. Drain the chicken and add to the pan, cooking about 5 minutes per side. While chicken cooks, add broth to onions, and cook until most of the liquid has evaporated. Stir in the flour, carrot, bell pepper, remaining 3 tablepoons vinegar, and cook until the pepper and onions are tender and caramelized, about 10 minutes. Place the chicken on four plates. Spoon vegetables on top of chicken breasts. Servings: 4. Recipes - Famous Recipes

CHINESE CHICKEN WITH CASHEW NUTS

CHINESE CHICKEN WITH CASHEW NUTS Yield: 2 servings Source: "Mix 'N Match Meals in Minutes for People with Diabetes" Info: http://diabeticgourmet.com/book_archive/details/13.shtml INGREDIENTS - 1/4 cup lite soy sauce - 1/4 cup rice vinegar - 1/4 cup dry sherry - 2 tablespoons chopped fresh ginger (or 2 teaspoons ground ginger) - 3 medium cloves garlic, crushed - 1/2 pound boneless skinless chicken breast, cut into 1/2-inch pieces - 2 teaspoons sesame oil - 1 medium red bell pepper, sliced (1 cup) - 1 teaspoon cornstarch - Salt and freshly ground black pepper, to taste - 1/4 cup unsalted cashew nuts - 2 scallions DIRECTIONS Mix soy sauce, vinegar, sherry, ginger, and garlic together in a small bowl. Add chicken and marinate while you prepare the other ingredients. Heat a wok or skillet over high heat and add oil. Remove chicken from marinade with a slotted spoon, reserving liquid. Add chicken to work and stir-fry 2 minutes. Remove to a plate. Add red pepper and stir-fry 2 minutes. Mix cornstarch with reserved marinade. Add marinade and chicken to the wok and stir-fry 2 minutes with the peppers. Remove from heat. Add salt and pepper. Sprinkle cashew nuts and scallions on top and serve over rice. Nutritional Information Per Serving (1/2 of recipe): Calories: 371, Fat: 16 g, Cholesterol: 68 mg, Sodium: 1281 mg, Carbohydrate: 21 g, Dietary Fiber: 2 g, Sugars: 11 g, Protein: 30 g Diabetic Exchanges: 1-1/2 Carbohydrate, 4 Very Lean Meat, 3 Fat

Chili Beef & Red Pepper Fajitas with Chipotle Salsa

Chili Beef & Red Pepper Fajitas with Chipotle Salsa Serves 2 (1 fajita with 1/4 cup salsa, 2 tbsps fat-free sour cream per serving) 6 ozs boneless beef top sirloin steak, thinly sliced 1/2 lime 1-1/2 tsps chili powder 1/2 tsp ground cumin 1/2 cup diced plum tomatoes 1/4 cup mild picante sauce 1/2 canned chipotle chili pepper in adobo sauce Nonstick cooking spray 1/2 cup sliced onion 1/2 red bell pepper, cut into thin strips 2 (10 inch) fat-free flour tortillas, warmed 1/4 cup fat-free sour cream 2 tbsps chopped fresh cilantro leaves (optional) Place steak on plate. Squeeze lime juice over steak, sprinkle with chili powder and cumin. Toss to coat well; let stand 10 minutes. For salsa, combine tomatoes and picante sauce in-small bowl. Place chipotle on small plate. Using fork, mash completely. Stir chipotle into tomato mixture. Coat 12-inch skillet with cooking spray. Heat over high heat until hot. Add onion and bell pepper; cook and stir 3 minutes or until beginning to brown on edges. Remove from skillet. Lightly spray skillet.with cooking spray. Add beef; cook and stir 1 minute. Return onion and bell pepper to skillet; cook 1 minute longer. Place 1/2 the beef mixture in center of each tortilla; fold up sides. Top each fajita with 1/4 cup salsa, 2 tablespoons sour cream and cilantro, if desired. Exchanges: 1-1/2 starch; 2 lean meat; 1 vegetable Calories 245;Fat 4g;Carbs 31g;Protein 21g;Chol 45mg;Sodium 530mg;Fiber 9g

Frank Crane

"You may be deceived if you trust too much, but you will live in torment if you do not trust enough." - Frank Crane

Mixed Berry Jam

Mixed Berry Jam Makes: 3 pints Preparation Time: 20 minutes Cook time: 40 to 50 minutes 6 cups fresh raspberries 1/3 cup sugar 3 cups fresh strawberries 1 1/2 cups SPLENDAR No Calorie Sweetener, Granular 1 cup cold water 1 package no sugar needed pectin 1 pint blueberries COMBINE raspberries and sugar in a heavy bottomed pan. Heat over medium-high heat. Boil 10 - 15 minutes, stirring constantly. MASH strawberries with a fork or potato masher. ADD SPLENDAR Granular and strawberries to raspberries. Stir constantly and boil over medium-high heat for an additional 10-15 minutes. POUR cold water into a small saucepan. Whisk pectin into water, and let stand 2-3 minutes. Allow the pectin to absorb the water. BOIL water and pectin, then stir into fruit mixture and reduce heat to medium-low. Add blueberries. Simmer and stir for 5-6 minutes, until pectin is thoroughly blended with the fruit. FREEZE in sterile canning jars. Nutrition Information per Serving Serving Size 1 tablespoon Total Calories 15 Calories from Fat 0 Total Fat 0g Saturated Fat 0g Cholesterol 0mg Sodium 5mg Total Carbohydrate 3g Dietary Fiber 0g Sugars 2g Protein 0g Exchanges per serving: Free This recipe, when compared to a traditional recipe, has a 44% reduction in calories, a 46% reduction in carbohydrates and a 60% reduction in sugars!

Tuna Salad Platter

Tuna Salad Platter 1 cup broccoli slaw or finely chopped broccoli 1 tomato, chopped 1 can water packed tuna, drained and flaked (6 oz) 2 tsp reduced calorie mayo 2 tsp cidar vinegar 1/8 tsp black pepper 2 cup torn mixed salad greens 1/2 cucumber, peeled and cut into spears In a medium bowl, combine the broccoli, tomato, tuna, mayo, vinegar and pepper. Place 1 cup of the salad greens on each of 2 plates. Top with the tuna mixture and serve, garnished with the cucumber. Serves 2 160 Calories;2g Fat;26g Protein;9g Carbs;33mg Chol;320mg Sodium;3g Fiber