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Here are many excellent recipes that were sent to me by Sherry. These are perfect for the whole family and are especially good if you are looking for recipes to help you maintain your diet.

Do they ever sound delicious! Chicken is my favorite and I will definitely be looking up these recipes for our chicken and turkey dinners!



Chicken And Turkey Recipes



Crispy Garlic Chicken

4 servings

1 envelope Lipton Recipe Secrets Garlic Mushroom Soup Mix

2 Tbsp. olive or vegetable oil 2-1/2- to 3-lb. chicken, cut into serving pieces 1/2 cup hot water

1. Preheat oven to 425 degrees. In large bowl, combine garlic mushroom soup mix and oil; add chicken and toss until evenly coated.

2. In bottom of broiler pan, without rack, arrange chicken. Roast chicken, basting occasionally, 40 minutes or until chicken is no longer pink.

3. Remove chicken to serving platter. Add hot water to pan and stir, scraping brown bits from bottom of pan. Serve sauce over chicken.

Also terrific with Lipton Recipe Secrets Savory Herb with Garlic or Onion-Mushroom Soup Mix.






Crispy Grilled Chicken

4 servings

1 envelope Lipton Recipe Secrets Garlic Mushroom Soup Mix

3 Tbsp. olive or vegetable oil

4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)

1. In medium bowl, combine garlic mushroom soup mix with oil.

2. Add chicken; toss to coat.

3. Grill or broil until chicken is no longer pink.

Also terrific with Lipton Recipe Secrets Savory Herb with Garlic Soup Mix.






Baked Turkey Hash

2 cups chopped turkey

2 boiled potatoes, peeled & diced

1 cup chopped celery

6 slices turkey bacon, cooked & crumbled

1 chopped onions

2 cans mushrooms

1/2 tsp. garlic powder

1/2 cup chopped bell pepper

1/2 tsp. black pepper

1/2 tsp. salt

1/2 cup fat-free cheese

Fry bacon crisp, drain & crumble. Sauté celery, onion, & bell pepper in bacon drippings.

Add crumbled bacon, mushrooms, turkey, potatoes, garlic powder, salt, & pepper. Add a little skim milk if needed.

Place in a casserole dish & bake at 350° for 15 minutes. Sprinkle with cheese & bake until cheese is melted.






POACHED CHICKEN

This recipe makes quite a quantity of extremely flavorful, delicately cooked chicken. You can use it for Poached Chicken Salad to make sandwiches with, or use it in other favorite recipes that call for cooked chicken. (You may want to halve the recipe, if you don't need quite so much.)

2 frying chickens (3 to 3-1/2 lb each)

2 carrots, chopped

2 celery ribs, chopped

Whole cloves

1 onion

1 tbsp low fat margarine

1 tbsp parsley

Place chickens in a stewing pot. Add carrots and celery.

Stick cloves into whole onion and add to pot. Add margarine and parsley, then water to cover. Bring to a tremble and cook 1 hour.

Cover pot with tilted lid, then place pot in a sink of cold water.

Repeat 3 or 4 times until broth is cool. Let the chicken languish in the pot in the refrigerator overnight. Lift out chicken and dejoint.






POACHED CHICKEN SALAD

This salad is very nice served in 1/8 of a sliced cantaloupe. Garnish with apple slices dipped in lemon juice, cantaloupe balls, and a small cluster of white grapes. Serve with hot rolls. Serves 2-4.

2 poached chicken breasts, skinned and chopped

Low Fat Mayonnaise

Chopped pecans (optional)

2 celery ribs chopped

1 apple, peeled and chopped

1 cup grapes, sliced in half

Salt and pepper Tarragon

See our previous tip's Poached Chicken recipe for directions to prepare chicken. Moisten chopped chicken with mayonnaise. Add chopped nuts, celery, apple, and grapes. Season to taste.






Savory Skillet Chicken & Rice

Prep/Cook Time: 25 minutes

1 tbsp. low fat butter or margarine

1 lb. boneless chicken breasts, cut up

1 can (10 3/4 oz.) Campbell's Cream of Mushroom or Fat Free Cream of Mushroom Soup

1 cup skim milk

1 tbsp. onion flakes

1/4 tsp. dried thyme leaves, crushed

1/8 tsp. pepper

1 can (about 16 oz.) cut green beans, drained

2 cups uncooked Minute White Rice

Heat margarine in skillet. Add chicken and cook until browned, stirring often. ADD soup, milk, onion, thyme and pepper. Heat to a boil. Cover and cook over low heat 5 min. or until done. STIR in beans and rice. Cover and remove from heat. Let stand 5 min. Fluff with fork. Serves 4.






BAKED CHICKEN FOR ONE

1 (3 oz.) chicken breast, boned & skinned

2 tbsp. (any brand) bottled diet Italian dressing

Marinate chicken in dressing overnight in covered casserole. Bake for one hour at 350 degrees. No additional seasonings are necessary. Very tender and juicy.






Cheesy Chicken

4 Chicken breasts - boneless

1 sm Onion, sliced

1 cup Mushrooms, sliced (Optional)

2 tb Low Fat Butter

1 Can chedder cheese

5 oz Skim Milk

Dash of Parmesan cheese

Saute onion in butter until translucent. Add chicken breasts and cook until chicken is just done (juices run clear).

Remove and set in a large baking dish.

In a large measuring cup, mix soup (10 oz can, Campbells) and milk and stir to remove the lumps.

Pour over chicken in baking dish. Sprinkle with parmesan cheese and bake for 15 - 20 minutes at 325F. Saute mushrooms in butter. When chicken is removed from oven, spread mushrooms over top and serve.

This meal can be made a very fast preparation by microwaving the soup/milk mixture til warm and then adding to chicken/onions in the frypan.

Cover and simmer for 5 minutes, then garnish and serve.






Chicken Cordon Bleu 4 ea Boneless Chicken Breasts

4 ea Swiss Cheese slices, thin 1/2 t Salt 1/4 t Allspice 1/2 c Cracker crumbs, crushed 2 T Water 4 ea Ham slices, thin 2 T Flour 1/4 t Pepper 1 ea Egg, slightly beaten 3 T Shortening Wash and dry chicken breast, slit one side open to form a pocket for the ham and cheese. Place one slice of ham and one of the cheese into the pocket. Secure with wooden toothpicks. Mix salt, pepper, flour and allspice. Coat chicken with the mixture. Dip breasts into the beaten egg, and then into the cracker crumbs. Melt shortening in a large skillet (cast iron best) and brown the breasts. Reduce heat and add water, cover and cook until done, about 45 minutes. Remove the cover during the last 2 or 3 minutes to crisp the meat. ============================================== Chicken Fajitas 8 x 6" low fat Flour Tortillas 1 x Sm Onion, sliced into rings 2 x Cloves Garlic, minced 1 x Med Green /Sweet Red Pepper* 1 T Cooking Oil 9 oz Chicken Breast halves ** 1/3 c Salsa 2 c Shredded Lettuce 1/4 c Plain low-fat Yogurt 1 x Green Onion, thinly sliced * cut into bite-size strips ** 9 oz boned skinless chicken breast halves, cut into bite-sized strips Wrap tortillas in foil. Place in 300 deg F. oven for 10-12 minutes or till heated through. Meanwhile, spray a large skillet with Pam. Add onion and garlic; stir-fry for 2 minutes. Add red or green pepper; stir-fry for 1-2 minutes more or until veggies are tender crisp. Remove from skillet. Add oil to skillet. Add chicken; stir-fry 3-5 minutes or till chicken is tender and no longer pink. Return veggies to skillet. Add salsa. Cook and stir till heated through. To serve, divide chicken mixture evenly among tortillas. Top with shredded lettuce. Dollop with yogurt and sprinkle with green onion. Roll up tortillas and serve. Per serving: 297 calories, 24 g protein, 33 g carbohydrates, 7 g fat, 55 mg cholesterol, 197 mg sodium, 373 mg potassium. ============================================== Creole Chicken Wings With Peach Mustard Sauce 3 lb Chicken Wings 4 Cloves Garlic, Minced 2 ts Dry Mustard 2 ts Paprika 1 t Dried Thyme 1 t Sugar Substitute 1 t Cayenne Pepper 1/2 ts Salt 1/2 ts Black Pepper 1/4 c Lemon Juice PEACH MUSTARD SAUCE 1/2 c Peach Jam 1 tb Dijon Mustard 2 ts Pimiento, diced 1 t Cider Vinegar Cut tips off wings; reserve for stock. In small bowl, stir together garlic, mustard, paprika, thyme, sugar, cayenne, salt and black pepper; blend in lemon juice to make paste. Using pastry brush, brush paste over wings. Arrange wings, meaty side down, on lightly greased foil-lined baking sheets. Let stand for 30 minutes at room temperature. Bake in 475F oven for 15 minutes; turn wings over and bake for 15 to 20 minutes or until brown, crisp and no longer pink inside. Peach Mustard Sauce: In saucepan, melt jam over low heat; stir in mustard, pimiento and vinegar. Serve separately for dipping. ============================================== Baked Lemon Chicken 4 ea Boneless chicken breasts 1 ea Stick of fat free butter 1/3 c Lemon juice 1/2 c Flour 1/2 c Minced onion 1 ea Clove minced garlic 1 t Salt and pepper Bone and pound the chicken breasts. Dreddge with flour. Melt the butter in a baking pan. Coat chicken on all sides, turning skin side up if not boneless. Bake at 375 degrees, brushing with pan drippings for 30 minutes. Meanwhile, make the lemon baste, where you mix 1/3 cup lemon juice, minced onion, garlic and salt and pepper. Brush chicken with part of the baste, and bake, brushing with the remaining baster for 30 minutes longer or until done. Serve with rice and a vegetable. ============================================== Orange-Grilled Chicken with Herbs Prep: 20 min, Cook: 10 min. 2 garlic cloves, minced 3/4 tsp. orange peel, grated 1/4 tsp. fresh thyme, minced 1/4 tsp. fresh rosemary, minced freshly ground black pepper, to taste 1 lb. boneless chicken breasts, skin attached 1/3 cup fresh orange juice 1 Tbs. plus 1 tsp. vinegar 2 tsp. Worcestershire sauce Combine the first 5 ingredients in a small bowl to make the herb mixture. Take each chicken breast and slip your fingers between the skin and flesh of the chicken, leaving the skin attached. Slide some of the herb mixture under the skin of each breast, pulling the skin back over each breast when finished. Prepare an outside grill with an oiled rack set 4 inches above the heat source. On a gas grill, set the heat to high. Mix together the orange juice, vinegar, and Worcestershire sauce in a small bowl. Grill the chicken breasts for 3-4 minutes on each side, turning once and basting with the orange juice mixture, until the chicken is cooked through. Remove the skin before eating. Per serving: calories 154, fat 3.1g, 19% calories from fat, cholesterol 72mg, protein 26.6g, carbohydrates 3.6g, fiber 0.2g, sodium 88mg. ============================================== EASY CHICKEN ENCHILADA'S 4 - Chicken breasts (cook in pot) (can substitute beef abd Beef gravy) 1 - Can cream of chicken soup 1 - 16 oz Can Refried Beans 1 - 16 oz Can Diced Tomatoes 1 pkg. low fat Flour Tortilla Shells Grated low fat Cheddar Cheese Low fat Sour Cream Salsa Diced Onions Jalepeno peppers When Chicken is very tender (dice) then put in bowl with, chicken soup, refried beans and diced tomatoes, (juice and all). Mix. Toss in a handful or so of cheese. At this time you can add onions, peppers, or even an extra dash of salsa. Place some of the chicken mixture onto flat tortilla shell, roll, place in glass baking dish (9x13 works great if it fits in your microwave) Fill the baking dish. Cover with plastic wrap, "nuke" at full power for about 5 minutes. Remove from microwave, carefully lift the plastic away from you so you do not get burned from the steam, sprinkle cheese on top recover, then nuke an additional 2-3 minutes 'til cheese is melted. Serve with Sour Cream, Salsa, Fresh Onions, Jalepenos, etc. ============================================== CHICKEN CASSEROLE 1 1/2 stick low fat margarine, melted 1 cup celery 1 onion, chopped 1-2 teaspoon sage or poultry seasoning 6 3/4 cups bread cubes 4 cups diced chicken or turkey 3 eggs (egg beaters) 1 cup mayonnaise or salad dressing 1 can mushroom soup, undiluted 1 soup can skim milk Saute celery and onion in margarine. Add seasoning and bread cubes; mix lightly. Put in greased 9 x 15 inch baking dish. Add chicken on top. Beat eggs; add milk and salad dressing. Pour over chicken. Refrigerate overnight. Before baking, pour soup over top. Bake at 350 degrees for 1 hour. ============================================== CHICKEN & GARLIC CASSEROLE Talk about making your home smell wonderful--this dish will do it. For dinner you not only get tender, flavorful chicken, you also have soft, nutty garlic cloves to enjoy also spread on hot French bread with the meal. (toasted very crisp for post-ops of course) Serves 2-4. Ingredients: 6 chicken thighs,(can substitute breasts) 3/4 tsp salt, 3/4 tsp white pepper, 20 cloves garlic, 3 c water,2 tbsp olive oil, 1/2 c chopped celery and leaves,1/2 c chopped fresh parsley 1/8 tsp thyme,1 c dry white wine, (alcohol burns away in cooking process so no fear on liver) Directions: Preheat oven to 375 degrees. Season chicken with 1/4 tsp salt and 1/4 tsp pepper. Separate cloves of garlic; drop unpeeled into boiling water for 1 minute. Drain and rinse under cold water, then peel. In a shallow 2-qt casserole, add oil, coating bottom of dish. Add garlic, celery, parsley, 1/2 tsp salt, 1/2 tsp pepper, and thyme. Add wine and stir. Add chicken, skin side down, and baste. Cover tightly; cook 35 minutes. Turn chicken, baste, and cook 40 minutes. Chicken the protein we all need and "Garlic" good for our blood pressure and heart.. enjoy!!! ============================================== BAKED PARMESAN CHICKEN STRIPS Ingredients: 8-4oz boneless skinless chicken breast halves 1/4 c skim milk 1/4 c frozen egg substitute, thawed 2/3 c fine dry bread crumbs 1 c grated Parmesan 1 t dried leaf basil 3/4 t dried leaf thyme 1/2 t onion powder 1/4 t pepper Directions: Preheat oven to 400° . Cut chicken breasts into strips. Combine skim milk and frozen egg substitute, beating well. In separate bowl, combine toasted breadcrumbs, Parmesan cheese, basil, thyme, onion powder, and pepper. Dip each chicken strip in liquid mixture and dredge in crumb mixture. Place on baking sheet coated in cooking spray and bake at 400° for 15-20 minutes or until golden brown. Lots of protein from eggs, skim milk, cheese & Chicken... enjoy!! =========================================== DIET CHICKEN COLE SLAW 1 cup cooked cubed chicken breasts 10 c. cabbage (1/2 lg. head) 3 tbsp. low fat margarine 2 1/2 tbsp. red wine vinegar 2 lg. Carrots 2-3 packs Equal 1 sm. chopped onion Lite salt and pepper Dill seed Celery seed Finely chop or shred vegetables. Combine and mix thoroughly, add cubed cooked chicken. ============================================== Jerked Chicken (Jamaican) Ingredients: 1/2 tsp. cinnamon 1/2 tsp. allspice 1/4 tsp. ginger 1/4 tsp. cloves 1/2 tsp. minced jalapeno chili pepper 4 spring onions, chopped 1 T. olive oil 4 chicken breasts Directions: Blend spices, add onions and olive oil. Place in baggie with chicken and coat. Marinate overnight. Grill for 10 minutes Yield: 4 servings ============================================== Chestnut Chicken Salad Ingredients: 1 packet (1 oz.) Hidden Valley Original Ranch Dressing Mix 1 C. lowfat buttermilk 1 C. fat-free mayonnaise 2 T. soy sauce 8 C. torn lettuce 2 C. shredded chicken breast 1 C. chopped green onions 1 C. sliced water chestnuts Directions: In bowl, combine dressing mix with buttermilk and mayonnaise. Mix well. Cover and refrigerate. Chill 30 minutes to thicken. Stir in soy sauce. Toss with remaining ingredients. ============================================== Chicken Soup Ingredients: 1 whole chicken breast, skinned and halved 3/4 C. water 1/4 C. onion, chopped 1/4 C. carrot, chopped 1/4 C. celery, chopped 1 (10 ½ oz.) can Campbell's Healthy Request Chicken soup 3/4 C. skim milk 1/2 C. Kraft fat-free shredded Cheddar cheese Directions: Combine chicken, water, onion, carrot, and celery in saucepan. Cover and cook until chicken and vegetables are tender. Remove chicken and shred. Return chicken to saucepan. Add soup and milk. Stir in cheese until thoroughly melted. Yield: 4 servings ============================================== What to do with left over turkey: This salad makes a great light meal. It is easy to roast your own turkey breast while you prepare the dressing, or you can simply serve the dressing with leftover turkey meat. Choose pears that are ripe but not soft for a sweet and crunchy texture in your salad. ---------------------------------------------- Ingredients: 1 skinless and boneless turkey breast 1/4 cup walnut halves (finely crush)(optional) 1 Bartlett pear, ripe but firm 2 tablespoons extra-virgin olive oil 3 tablespoons fresh lemon juice, to taste 1 head Boston lettuce, washed ----------------------------- Preparation Instructions: Estimated Time: 45 minutes 1. Preheat oven to 350 degrees F (175 degrees C). Gather two sheets of aluminum foil, about 24 inches long. Place the turkey breast in the center of one sheet of foil and season with salt and pepper. 2 Place the other sheet of foil on top and roll the edges together to seal the turkey in. Place sealed foil pouch on a baking sheet and bake until the turkey is cooked and white throughout, about 30 minutes. 3 While the turkey is roasting, lightly toast the walnuts in a sauté pan over medium low heat, about 5 minutes. Grate the pears into a bowl and combine with the walnuts, oil, and lemon juice. 4 Remove turkey from foil pouch when cooked and allow to stand for five minutes. Pour the juices from the foil pouch into the dressing. Adjust seasoning to taste. 5 Arrange lettuce on a platter, slice the turkey and layer the slices on top of the lettuce. Spoon the pear and walnut dressing over the salad while the turkey is still warm and serve. *** instead of actually having the walnuts in the dressing use only the sause from the prepared walnuts and pears dressing, that way you get the flavor of the nuts without having to digest them.. ========================================== CHUNKY TURKEY CHILI Ingredients: 1 large onion, coarsely chopped, 2 garlic cloves, minced, 2 t olive oil, 1 lb ground turkey, 1 1/2 t ground cumin, 1 1/2 t chili powder, 1 can whole tomatoes, undrained and coarsely chopped 1 can pinto or kidney beans, rinsed and drained, 1 c salsa, 1 T beef bouillon granules, 1 medium green bell pepper, cut into 3/4-inch pieces, 1 medium red bell pepper, cut into 3/4-inch pieces, Directions: Cook onion and garlic in oil in a large skillet until tender, about 4 minutes. Add turkey, sprinkle with cumin and chili powder. Cook until no longer pink. Add tomatoes, salsa and bouillon. Simmer uncovered 10 minutes. Add peppers and continue to simmer 10 minutes. Serve with crusty French bread. Yield: 6-8 servings ============================================ CHICKEN CREOLE Ingredients: 1 boneless chicken breast cooked and sliced, 1/2 c cooked pasta, 1 c steamed broccoli, 1/2 c Creole Sauce. Creole Sauce: 1 T canola oil, 2 T chopped green pepper, 2 T chopped red pepper, 2 c stewed or sliced tomatoes, Dash of pepper, Tabasco sauce, 2 T chopped onions, 2 T chopped yellow pepper, 1/4 c sliced mushrooms, 1/2 t salt, 1/2 t basil, 1 c water, Directions: Cook onion, peppers, and sliced mushrooms in oil over medium heat for about 5 minutes. Add tomatoes, water and spices and simmer the sauce until thick(about 30 minutes). Yields: 3 cups. To prepare Chicken Creole, top pasta with chicken and broccoli and pour sauce over. Serve immediately. ============================================== SKILLET BROCCOLI & CHICKEN Ingredients: 1 pkg chicken flavored rice-vermicelli mix,2 T low fat margarine or butter, 1 t dried basil, 4 boneless, skinless chicken breast halves, 2 c broccoli florets 1 tomato, chopped, 1 c shredded fat free mozzarella cheese Directions: Sauté rice-vermicelli mix with margarine in large skillet over medium heat until vermicelli is golden brown. Add 2 cups water, seasoning packet and basil. Bring to boil over high heat. Place chicken breasts on rice. Cover and reduce heat to low; simmer about 10 minutes. Stir in broccoli and tomato. Cover and continue to simmer another 10 minutes or until chicken is thoroughly cooked. Sprinkle with cheese. Cover and let stand another 3-4 minutes to allow cheese to melt. Yield: 4 servings ============================================== Mexican Chicken Casserole 1 large onion, chopped 1 tablespoon lite olive oil 2 large (14.5 ounce) cans diced Choice-Cut tomatoes 1 small (4 ounce) can mild green chilis, drained and chopped 2 cups cooked chicken, chunked 2 teaspoons chili powder 1 teaspoon salt 1 teaspoon dried oregano (or 1 tablespoon fresh) 1 teaspoon ground cumin 8 corn tortillas, cut into fourths 1 cup shredded low fat jack cheese (or mozarella) 1 cup shredded low fat cheddar Cook onion in oil in a Dutch oven over medium-high heat until tender. Add tomato and next 6 ingredients. Bring chicken mixture to a boil; reduce heat and simmer 5 minutes. Layer half each of chicken mixture, tortillas, and half of each cheese in a Pam-sprayed 11x7x1-1/2 inch baking pan. Repeat procedure with remaining ingredients. Cover with foil. Back at 350* for 25 minutes. Uncover and back additional 5 minutes. Serves 4 ============================================== ============================================== Spicy Chicken Dip Ingredients: Vegetable oil cooking spray 2 pkgs. (8 oz. each) fat-free cream cheese, softened 3 egg whites (egg beaters) 1 can (7 oz.) chopped green chilies, slightly drained 1 can (5 oz.) white chicken meat, drained and chopped 1/2 tsp. salt 1 tsp. chili powder 1/4 tsp. black pepper Peppers to taste (Anaheim red chilies, jalapeno or poblano) Directions: Preheat oven to 350 degrees F. In a medium mixing bowl, soften cream cheese with an electric mixer. Add remaining ingredients except cooking spray and peppers. Blend together using electric mixer. Spread into an 11 x 7-inch baking dish coated with vegetable oil cooking spray. Bake for 20-30 minutes. Garnish with pepper slices. Serve with baked tortilla chips. =========================================== Lowfat BBQ Chicken Strips Ingredients 4 chicken breast, boned & cut in strips 2 tsp. Dijon mustard 1 tbs. olive oil 1 tsp. garlic powder 1 tbs. liquid smoke 1/4 cup orange juice 1 bottle mesquite BBQ sauce salt & pepper 1 tbs. Worcestershire sauce Preparation Bone chicken & cut in strips. Sprinkle strips with salt, pepper, & garlic powder. Make a marinade with mustard, orange juice, liquid smoke, Worcestershire sauce, & olive oil. Coat chicken strips with marinade & let set for at least 2 hours. Place chicken on grill & cook until almost done. Brush with BBQ sauce and grill until brown. ============================================== Lowfat Honey Glazed Chicken Ingredients 6 chicken breasts, skinless & boneless 2 tbs. honey (can substitute applesauce) 3 tbs. soy sauce 1 tsp. ginger 1/2 cup chopped onion 1 tbs. catsup 1 cup love garlic, minced Preparation Combine honey, soy sauce, ginger, catsup, onion and garlic. Brush generously with mixture on one side of chicken breasts. Place on a foil lined pan & broil in oven for 5 minutes. Turn and brush with remaining seasoning mixture on other side of chicken. Broil for 3-5 minutes longer or until chicken is done. ============================================== ============================================== CAJUN TURKEY Who says turkey is good only with the standard stuffing or mashed potatoes and gravy? Try cooking a turkey breast with plenty of spices, serve it with rice pilaf and bread pudding, and your family will pay new attention at dinner. Note that leftovers make terrific, flavorful sandwiches. Serves eight. Per serving: 1 gram fat, 140 calories. 2 pounds turkey breast 1 teaspoon garlic powder 1 teaspoon thyme 1 teaspoon dried basil 1-1/2 teaspoons pepper 1/2 teaspoon cayenne pepper Preheat oven to 350 degrees. Combine all seasonings in a small bowl. Rub seasonings all over turkey breast. Place turkey breast on a rack; roast 1-1/2 hours, until done. ============================================== ============================================== Oven-Fried Chicken 1 Cup Corn Flake Crumbs 1 Tsp. Paprika 1/2 Tsp. Garlic Powder 3/4 Tsp. Parsley Flakes 1/4 Tsp. Ground Thyme 6 Chicken Breast Halves, Skinned 1/4 Cup of Low-Fat Buttermilk Combine first 6 ingredients in a plastic bag, mixing well. Brush both sides of chicken breasts with buttermilk. Place chicken in bag with crumb mixture, shaking to coat. Place chicken on a broiler pan coated with cooking spray. Bake, uncovered, 400º for 45 minutes or until done. ============================================== Chicken & Rice Casserole 6 Chicken Breast Halves, Skin Removed 1 Cup Brown Rice 1 1/2 Cups Chicken Broth 1 1/2 Cups Skim Milk 1/2 Cup Celery, Chopped 1/2 Tsp. Oregano 1/2 Tsp. Salt 1/4 Tsp. Black Pepper 1/2 Cup Mushrooms, Chopped Spray a 2-quart shallow casserole with Pam. In casserole dish, combine all ingredients, except chicken, mixing well. Arrange chicken on top of rice mixture. Bake covered at 250º for 2 1/2 to 3 hours. ============================================== ============================================== Turkey Masala 1/2 Cup Ready to Serve Chicken Broth 3 Tbsp. Masala Wine 1 Tbsp. Cornstarch 8 Oz. Fresh Mushrooms, Sliced ( 3 cups) 1 Medium Carrot, Cut into 2 X 1/4 Inch Strips (1/2 Cup) 1 Tbsp. Snipped Fresh Parsley 2 Turkey Tenderloins (8 to 10 oz. Each) 1/4 Tsp. Freshly Ground Pepper Combine broth, wine, and cornstarch in 1-cup measure. Set aside. Heat 12-inch nonstick skillet with led over medium heat. Add mushrooms, carrot strips, parsley, and broth mixture. Cook for 4 to 6 minutes, or until mushrooms are tender and sauce is thickened and translucent. Sprinkle tenderloins evenly with pepper. Add tenderloins to skillet, turning to coat. Cover. Reduce heat to low. Cook for 20 to 25 minutes or until meat is firm and no longer pink. SERVING SIZE : 3-4 oz. SERVING PER RECIPE : 6 CALORIES 122 CALORIES FROM FAT : 27 TOTAL FAT : 3 GRAMS ============================================== Lemon-Herb Turkey Breast* 2 pounds turkey breast -- (up to 3) 1/4 cup lemon juice 1 teaspoon rosemary 1 teaspoon oregano 2 tablespoons Dijon mustard 1/2 cup dry white wine salt and pepper -- to taste 2 cloves garlic Put all ingredients (turkey skin-side down) in crock pot and cook on low 6 to 8 hours, basting turkey if possible. ============================================== Campbell's E-Z Chicken Tortilla Bake Prep Time: 10 minutes Cook Time: 30 minutes 1 can (10 3/4 oz.) Campbell's Tomato Soup 1 cup Pace Chunky Salsa or Picante Sauce 1/2 cup skim milk 2 cups cubed cooked chicken or turkey 8 corn low fat tortillas (6 or 8"), cut into 1" pieces 1 cup shredded Cheddar cheese MIX soup, salsa, milk, chicken, tortillas and half the cheese in 2-qt. shallow baking dish. Cover. BAKE at 400°F. for 30 min. or until hot. Top with remaining cheese. Serves 4.





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