Recipes Discovered – Recipes

Read my review of this recipe.

Ingredients:

• 4 boneless, skinless chicken breasts
• 8 thin slices deli ham
• 1 cup shredded cheese
• Salt and freshly ground black pepper
• 1 tablespoon Extra Virgin Olive Oil
• 1 medium red onion, finely chopped
• 2 cups fresh pineapple, chopped
• 1 1/2 tablespoons brown sugar
• 3 tablespoons apple cider vinegar
• 1/4 cup soy sauce
• 1 cup prepared tomato sauce
• 4 servings brown rice, prepared according to package directions
• 3 to 4 scallions, thinly sliced

Directions:

Preheat oven to 425 degrees.

Flatten the chicken breasts into cutlets first by butterflying each piece. Open one of the breasts up and place it into a large zipper bag with a small amount of water. Squeeze as much of the air as you can out of the bag then seal it. Using a meat mallet or small, cast iron skillet, pound the breast out until it’s evenly thin (while you’ll need a little force here, don’t be too aggressive when pounding or you’ll end up with an uneven cutlet or, even worse, tear the meat). Remove the cutlet from the bag and reserve it on a large cutting board. Pound out the rest of your chicken breasts the same way.

With all of your chicken flattened out, take one cutlet and lay two pieces of sliced ham in the center. Top it with a small handful of cheese and roll it up into a log. Secure the roll-up with a toothpick then roll up your remaining chicken breasts, ham and cheese the same way. Season the outside of the roll-ups with salt and freshly ground black pepper. Place the rolled chicken in a greased baking dish. Place in the oven and bake for 30 minutes or until cooked though.

While the chicken roll-ups are cooking, place a medium skillet over medium-high heat with the oil. Add in the onion and cook 5 minutes, until it’s soft. Add the pineapple, and cook another 5 minutes. Add in the brown sugar, vinegar, soy sauce, and tomato sauce. Simmer your homemade BBQ sauce for a couple of minutes to thicken it up and season it with freshly ground black pepper.

To serve, stir the sliced scallions into the brown rice and put some on each plate. Slice the chicken roll-ups on an angle, place on top of the rice, and pour the sauce over each one.

Serves 4.

Nutrition:

Substitutions:

Recipe courtesy of Rachael Ray.

Read my review of this recipe.

Ingredients:

• 1 tablespoon olive oil
• 1/2 cup chopped red onion
• 1/2 cup chopped red bell pepper
• 3 garlic cloves, minced
• Salt and freshly ground black pepper
• 1 teaspoon paprika
• 1/2 teaspoon sugar
• 1 teaspoon onion powder
• 1/2 teaspoon Old Bay seasoning
• 1 1/2 tablespoons soy sauce
• 2 teaspoons Worcestershire sauce
• 1 cup Neely’s BBQ Sauce, divided
• 1 pound lean ground turkey
• 2/3 cup oatmeal

Directions:

In a saute pan over medium heat, add olive oil. Add onion, bell pepper, salt, pepper, and garlic. Saute until tender, about 10 minutes. Transfer mixture to a large bowl and cool slightly. Add the paprika, sugar, onion powder, Old Bay, soy sauce, Worcestershire sauce, and 1/2 cup BBQ sauce to the onion mixture. Stir to combine and then add the ground turkey. Process the oatmeal in a food processor until it resembles coarse bread crumbs, and then add to the turkey mixture. Mix lightly by hand until combined and then divide into 4 equal portions. Transfer the meat mixture to a foil lined cookie sheet or baking pan. Using your hands, shape the meat into an oblong or rectangular shape.

Bake in a preheated 350 degree oven for 30 minutes. Remove and add the reserved 1/2 cup of BBQ sauce to the top of the meatloaf and continue to bake for 15 more minutes. Remove from the oven and allow to rest for 5 minutes before serving.

Nutrition:

Substitutions:

Recipe courtesy of The Neely’s.

Read my review of this recipe.

Ingredients:

• 2 medium carrots, peeled
• 2 cloves garlic, chopped
• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 1 medium zucchini
• 1 small to medium red bell pepper, seeded
• 1 medium yellow skinned onion, peeled and halved
• Salt and pepper
• 1 tablespoon herbes de Provence, available on spice aisle or, 1 teaspoon each dried sage, rosemary and thyme
• 1 1/2 pounds small red skinned potatoes
• 1 cup dry white wine
• 1 (14-ounce) can diced tomatoes or coarsely ground tomatoes
• 1 quart plus 1 cup chicken stock, available in quart and 1 cup paper box containers on the soup aisle
• 1 pound chicken tenders, diced
• 1 small jar black olive tapenade, 4 ounces, found with Italian foods or on condiment aisle
• 2 tablespoons chopped flat-leaf parsley
• Crusty bread, to pass at table

Directions:

One medium soup pot preheated over medium high heat. While soup pot heats, chop carrots into 1/4-inch dice, then add garlic, and stir to coat in extra-virgin olive oil. Chop and drop in the zucchini, pepper and onion next, 1/2 inch dice. Season all the veggies with salt and pepper and herbes de Provence. Cook the veggies together 5 minutes. While they cook, cut potatoes into thin wedges. Add wine to vegetables and reduce a minute or so. Add the tomatoes, cut potatoes and stock to the pot, cover the pot and raise heat to high. Bring the stoup to a boil, then add cut chicken and simmer 8 to10 minutes until potatoes are just tender and chicken is cooked through. Serve stoup in shallow bowls and stir in a rounded spoonful of black olive tapenade at the table. Top soup with chopped parsley and pass crusty bread at the table for dipping and mopping.

Serves 4.

Nutrition:

Substitutions:

I used an extra one cup of chicken stock instead of adding the wine. I also didn’t use the olive tapenade.

Recipe courtesy of Rachael Ray

Read my review of this recipe.

Ingredients:

• 4 boneless skinless chicken breast halves (4 ounces each)
• 1 tablespoon vegetable oil
• 1 tablespoon butter
• 1 can (15 1/4 ounces) sliced peaches, undrained
• 1/2 cup packed brown sugar
• 1/2 cup orange juice
• 1 envelope onion soup mix

Directions:

In a large skillet over medium heat, brown chicken in oil and butter; remove and keep warm. Add peaches with juice, brown sugar, orange juice, and soup mix to skillet; stir until combined. Bring to a boil; cook and stir for 2 minutes.

Reduce heat; return chicken to pan. Simmer, uncovered, for 15 to 20 minutes or until chicken juices run clear.

Serves 4.

Nutrition:

Substitutions:

I used 2 fresh peaches, sliced with a teaspoon of sugar sprinkles over them. I omitted the brown sugar and added 1/2 cup of low sodium chicken stock. I served the chicken and sauce over brown rice.

Recipe courtesy of www.tasteofhome.com

Read my review of this recipe.

Ingredients:

• 4 boneless, skinless chicken breast
• 1 large bell pepper, sliced
• 1/2 large sweet onion, sliced
• 8 ounces mushrooms, sliced
• 4 ounces monterey jack cheese, shredded
• 2 tablespoons extra virgin olive oil
• 1 teaspoon season-all
• 1 tablespoon honey
• 1 tablespoon butter
• 1 teaspoon garlic powder
• salt, to taste

Directions:

Preheat a large skillet over medium-low heat and add 1 tablespoon of the oil. Pound chicken breast to about 1/2 inch thickness, sprinkle both sides with season-all, and place in the skillet. Cook over low heat for about 10 minutes per side until the chicken is cooked through.

Meanwhile, place the remaining 1 tablespoon of oil in another large skillet. Add the sliced onions and peppers and cook over medium-low heat for 10 to 15 minutes, until softened. Season lightly with salt and add the honey. Stir and cook another couple minutes until the onions and peppers have caramelized.

In another skillet, melt the butter over medium low heat. Add the sliced mushroom and cook about 10 minutes until they have browned. Season with garlic powder and salt.

Once the chicken is cooked through, top it with the the cooked onions, peppers, and mushroom. Top the vegetables evenly with the shredded cheese. Cover for 2 to 3 minutes, just until the cheese has melted.

Serves 4.

Nutrition:

Substitutions:

Any hard cheese can be used to replace the monterey jack.

My own concoction, adapted from Applebee’s

Read my review of this recipe.

Ingredients:

• 1 pound cooked chicken, diced or shredded (about 2 cups)
• 1 cup chopped onion
• 1 cup cooked rice
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 tablespoon soy sauce
• 1 can (3 ounces) chow mein noodles
• 2 tablespoons oil
• 3/4 teaspoon salt
• 1/2 teaspoon celery salt

Directions:

Brown onion in a skillet with the oil. Add chicken and heat though. Add soups (diluted with water as instructed on can), soy sauce, salt, and rice. Mix well and let simmer for 10 to 15 minutes. Put 3/4 can of chow mein noodles in a casserole dish. Add the chicken mixture and mix with the noodles. Then add the remaining noodles on top of the casserole and bake at 350 degrees for 30 minutes.

Serves 6.

Nutrition:

Substitutions:

I used low sodium soup (Campbell’s Healthy Request) and omitted the salt from the casserole. I used brown rice and added and extra 1/2 cup uncooked rice.

Recipe courtesy of The Pennsylvania State Grange Cookbook

Read my review of this recipe.

Ingredients:

• 1/2 cup balsamic vinegar
• 1/2 cup honey
• 1/2 cup brown sugar
• 1/4 cup soy sauce
• 5 sprigs of rosemary
• 5 garlic cloves, halved
• 10 to 12 chicken drumsticks
• 2 tablespoons toasted sesame seeds
• 1/4 cup chopped fresh flat-leaf parsley

Directions:

Combine the balsamic, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves, in a large, re-sealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken drumsticks to the bag and seal with as little air as possible in the bag. Place in the refrigerator and marinate for 2 hours.

Preheat the oven to 450 degrees. Place the chicken drumsticks on a foil-lined baking sheet. Bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes.

Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil (in order to kill bacteria). Reduce the heat to simmer and cook over low heat until thick, about 15 minutes. Reserve.

Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley.

Nutrition:

Substitutions:

I used boneless, skinless chicken breast instead of thighs and I grilled the meat on an outside grill over medium heat for about 8 minutes per side.

Recipe courtesy of Giada De Laurentiis

Read my review of this recipe.

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon butter
• 1 1/2 pounds ground chicken
• 1/2 pound white mushrooms, sliced
• 2 cloves garlic, chopped
• 1 medium onion, chopped
• 1 red bell pepper, seeded and chopped
• 2 teaspoons smoked paprika
• Salt and pepper
• 1 cup chicken stock
• 1 cup tomato sauce
• 1/2 cup sour cream or reduced fat sour cream
• Handful chopped flat-leaf parsley
• 1 package fresh gnocchi, in refrigerated section of market, 12 to 14 ounces
• 2 tablespoons chives

Directions:

Heat the extra-virgin olive oil and butter in a large, deep skillet over medium to medium-high heat. Add the ground chicken. Brown the meat 3 to 4 minutes, push it off to the sides of the pan then add mushrooms, garlic, onions and peppers to the center of the pan. Cook the vegetables 5 minutes then mix them together with chicken and season with smoked paprika, salt and pepper. Stir in stock and tomato sauce and bring to a bubble. Reduce heat to a simmer and cook 5 minutes then stir in sour cream and turn off heat. Add parsley. Adjust seasonings, to your taste.

While chicken goulash cooks, bring a medium pot of water to a boil. Salt boiling water and cook gnocchi until they puff up like pillows and float, 5 minutes or to package suggestions. Drain gnocchi and add to chicken just after you stir in the sour cream.

Ladle goulash with gnocchi into shallow bowls and garnish with chives.

Serves 4.

Nutrition:

Substitutions:

I substituted ground beef for the ground chicken and omitted the oil and butter.

Recipe courtesy of Rachael Ray

Read my review of this recipe.

Ingredients:

• Roasted turkey (save the broth)
• Fennel
• Oregano
• Basil
• Garlic powder
• Salt
• Pepper

Directions:

Remove the turkey from the bone, shred it, and add it to a slow cooker with the reserved broth. Add water as needed to moisten the turkey. Add spices to taste. Cook on low at least 3 hours (it can cook up to 8 hours). Serve on kaiser rolls, torpedo buns, or even on its own. Sweet pickle relish is a delicious condiment!

Nutrition:

Substitutions:

Recipe courtesy of Sharon Gibbons

View my experience with this recipe.

Ingredients:

• 1 1/2 pounds ground turkey (light or dark, but dark is more flavorful)
• 1 tablespoon dried sage leaves, crumbled
• 1 tablespoon dried thyme leaves, crumbled
• 2 tablespoons Worcestershire sauce
• salt and pepper, to taste
• 2 shallots, finely minced
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts, toasted

Directions:

Preheat the grill to medium.

In a large bowl, mix the turkey with the sauce, thyme, Worcestershire sauce, salt and pepper. Make sure to evenly distribute the seasonings. Sprinkle with cranberries and walnuts and toss gently. Form 4 equal patties, and then grill until well done, about 8 minutes on each side. Serve with traditional hamburger fixings.

Makes 4 burgers.

Nutrition:

Substitutions:

Recipe courtesy of The Everything Grilling Cookbook