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Submitted by clue on April 21, 2007 - 7:23am.
GuG-Points: 2
Last Seen: 04/24/2008 - 6:34pm
Location: Mantua, NJ
I am: Bored
Re: Need recipe ideas...migh be a long-shot!
April 14, 2008 - 3:18pm
This salad looks and tastes great and can be varied with the seasons. In summer use your favorite type of berry along with the grilled chicken, and in winter use orange segments (or try dried apricots or cranberries. The dressing is a sweet vinaigrette, and complements both the fruit and the poultry.
Prep Time: 15m
Cook Time: 20m
Ready in: 35m
Yield: 6 servings
Ingredients
1 pound skinless, boneless chicken breast halves
1/2 cup pecans
1/3 cup red wine vinegar
1/2 cup white sugar
1 cup vegetable oil
1/2 onion, minced
1 teaspoon ground mustard
1 teaspoon salt
1/4 teaspoon ground white pepper
2 heads Bibb lettuce - rinsed, dried and torn
1 cup sliced fresh strawberries
Directions
1. Preheat the grill for high heat.
2. Lightly oil the grill grate. Grill chicken 8 minutes on each side, or until juices run clear. Remove from heat, cool, and slice.
3. Meanwhile, place pecans in a dry skillet over medium-high heat. Cook pecans until fragrant, stirring frequently, about 8 minutes. Remove from heat, and set aside.
4. In a blender, combine the red wine vinegar, sugar, vegetable oil, onion, mustard, salt, and pepper. Process until smooth.
5. Arrange lettuce on serving plates. Top with grilled chicken slices, strawberries, and pecans. Drizzle with the dressing to serve.
Nutrition Information
Servings Per Recipe: 6
Amount Per Serving
Calories: 566 cal Total Fat: 46 g Cholesterol: 43 mg
Sodium: 429 mg Carbohydrates: 23 g Fiber: 2.3 g
Protein: 17.8 g
GuG-Points: 2
Last Seen: 04/24/2008 - 6:34pm
Location: Mantua, NJ
I am: Bored
Re: Need recipe ideas...migh be a long-shot!
April 14, 2008 - 3:10pm
Turkish Chicken Thighs
The acidity of the yogurt helps tenderize the chicken and keep it moist. If you can't find hot paprika, substitute 2 teaspoons sweet paprika and 1/4 teaspoon cayenne.
Prep Time: 10 minutes
Ready in: 1 hour 40 minutes (including 1 hour of marinating)
Yield: 4 servings
Ease of Prep: Moderate
Recipe Ingredients
8 bone-in chicken thighs (about 3 1/2 pounds total), skin removed, trimmed
1 tablespoon lemon juice
1 cup low-fat plain yogurt
2 cloves garlic , minced
1 tablespoon minced fresh ginger
2 teaspoons hot paprika
1 1/2 teaspoons dried mint
1/2 teaspoon salt
Recipe Directions
1. Place chicken in a large bowl. Add lemon juice and toss to coat. Whisk yogurt, garlic, ginger, paprika, mint and salt in a separate bowl. Pour the yogurt mixture over the chicken and stir to coat. Cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
2. Position rack in upper third of oven; preheat broiler. Remove the chicken from the marinade (discard marinade). Place the chicken on a broiler rack and broil until browned on top, about 15 minutes. Reduce oven temperature to 400°F and bake until the chicken is juicy and just cooked through, about 15 minutes longer. (Thigh meat will appear dark pink, even when cooked through.) Serve immediately.
Chicken thighs are higher in fat than other cuts, but have the benefit of full-flavored, juicy meat. To minimize the fat, be sure to remove the skin and trim thighs thoroughly. For quick cooking, choose boneless, skinless thighs. When slow-cooking, such as braising, bone-in thighs work best because they will retain their moisture better. Two 2- to 3-ounce boneless thighs yield a 3-ounce cooked portion.
Health Advantages: low calorie, low carb, low sat fat, low sodium, heart healthy, healthy weight.
Nutrition Information
Servings Per Recipe: 4
Amount Per serving
Calories: 138 cal Carbohydrate Servings: 0
Carbohydrates: 3 g Dietary Fiber: 0 g Cholesterol: 82 mg
Fat: 4 g Sodium: 251 mg Saturated Fat: 1 g
Protein: 21 g Potassium: 312 mg Monounsaturated Fat: 1 g
Nutrition Bonus: Selenium (20% daily value).
Exchanges: 3 lean meat
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GuG-Points: 3
Last Seen: 04/28/2007 - 4:09pm