Kimberly's blog: "Recipes"

Picante Chicken Rice Burritos The combination of chicken, cheese, olives and rice mixed together in a tortilla is outstanding. Definitely try this recipe. Serving: 12 INGREDIENTS: 2 tablespoons butter 1/2 cup chopped green onion 1 clove garlic, minced 7 cups shredded, cooked chicken meat 1 tablespoon chili powder 2 1/2 cups chicken broth, divided 1 16-ounce jar picante sauce, divided 1 cup uncooked long-grain rice 1/2 cup sliced black olives 3 cups shredded cheddar cheese, divided 12 burrito size tortillas DIRECTIONS: 1. To Make Chicken Mixture: In a large skillet over medium heat, melt butter and sauté green onion and garlic until soft; stir in chicken, chili powder, 1/4 cup broth and 3/4 cup picante sauce. Heat through, then set aside. 2. To Make Rice: In a large saucepan, bring rice and remaining 2 1/4 cups broth to a boil. Reduce heat, cover pan and simmer for 20 minutes. Stir in remaining 1 1/4 cups picante sauce, cover and simmer for another 5 to 10 minutes or until rice is tender. 3. Meanwhile, preheat oven to 375 degrees F. 4. To Assemble Burritos: Stir chicken mixture into rice, then add olives and 2 cups of the cheese. Mix well. Spoon 1 cup of filling onto each tortilla, off center. Fold sides and ends over filling, then roll up. Arrange filled tortillas in two 9x13-inch baking dishes and sprinkle remaining cup of cheese on top. 5. Bake at 375 degrees F for 10 to 15 minutes, or until heated through. NUTRITIONAL INFORMATION: Based on individual serving. Calories: 479 Total Fat: 18 g Carbohydrates: 41 g Protein: 36 g Source: meowlady2 © 2001 iVillage Inc.; all rights reserved

Grilled Chinese Chicken with Carrot Salad Use reduced fat/sodium soups, low-fat sour cream, and low-sodium soup mix. This dish will also work well in a crockpot. Serving: 4 INGREDIENTS: 1/2 cup rice wine vinegar 1 tbsp sesame oil 2 tsp soy sauce 2 tsp hoisin sauce 1/2 tsp pepper, freshly ground 1/4 tsp dry mustard 4 boneless breasts of chicken with skin 2 tsp ginger 1/2 tsp Chinese five-spice powder 3 tbsp vegetable oil 1 package baby carrots 1/2 lb snap peas 5 cups green cabbage, thinly sliced 1 cup red cabbage, thinly sliced 1/2 red onion, thinly sliced 1 small bunch fresh cilantro, chopped DIRECTIONS: In medium jar, combine vinegar, sesame oil, soy sauce, hoisin, pepper, and mustard; seal tightly and shake. Arrange chicken in a bowl; spoon 1/4 cup vinegar mixture over chicken. Add ginger and 5-spice to chicken. Cover and refrigerate at least 30 minutes. In 3-quart saucepan, bring 2 inches water to boil. Add carrots; cover and cook over medium heat 8 minutes or until tender-crisp. Use slotted spoon to remove carrots to medium bowl; pour about 1/3 of reserved dressing over carrots. Drop peas into boiling water; cook and stir about 30 seconds or until tender-crisp. Drain; place peas in small bowl. Pour half of remaining dressing over peas; toss. Let vegetables marinate at least 15 minutes. Grill chicken over hot coals or broil on high 4-inches from heat, about 4 minutes per side or until just done; slice diagonally. Just before serving, in large bowl, combine cabbages, onion, and cilantro. Add remaining dressing; toss well. Season to taste with salt and pepper. Make 4 individual salads, arranging cabbage, carrots, peas, and chicken on plates. Serve immediately. VARIATION: For a vegetarian salad, omit chicken and add 3/4 cup roasted cashews to cabbage mixture. NUTRITIONAL INFORMATION: Based on individual serving. Calories: 459 Total Fat: 25 g Carbohydrates: 30 g Protein: 28 g Source: © 2001 iVillage Inc.; all rights reserved

Asian Chicken Burger These chicken burgers are ideal for a hearty lunch. It is healthier than a hamburger and even tastier. Serving: 6 Prep Time: 30 minutes Cook Time: 10 minutes Total Time: 40 minutes INGREDIENTS: 2 tablespoons sesame seeds, toasted 2 pounds ground chicken 2 tablespoons hoisin sauce 1 tablespoon chopped cilantro 1 tablespoon chopped green onion 1 teaspoon tamari sauce (fermented soy) 1 teaspoon cornstarch 1/2 teaspoon garlic powder 1/4 teaspoon sesame oil 1/4 teaspoon chili oil Salt and pepper to taste Vegetable oil 6 large mushrooms 6 hamburger buns 1 clove garlic DIRECTIONS: 1. Combine all of the above except the vegetable oil, mushrooms, buns and garlic and form into 6 patties. Brush the grill with vegetable oil, then brush the mushrooms with oil and cook along with the patties for about 5 minutes, turning once. Remove mushrooms when done. Cook patties for another 5 minutes till done. 2. Split and lightly grill buns. While hot, rub with a cut clove of garlic. Assemble burger with the mushroom on top. Source: waltonsmith

Mexican Pizza Quick, easy and tasty. The serving sizes are large. Reduce calories and fat by reducing serving size, and using low fat cheese. Serving: 8 Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes INGREDIENTS: 2 lb ground turkey or ground chicken 1 1.25 oz package low sodium taco seasoning 1 shredded lb mexican style cheese 2 package pizza dough mix DIRECTIONS: 1. Cook ground meat until all pinkness is gone. Drain and squeeze out all of the excess juice. (Too much juice makes a mushy pizza.) Then return meat to pan and add taco mix and a little more water than directed per the mix packet. Let this simmer for 10 minutes. Make sure that the meat is evenly coated with the seasonings. 2. Prepare pizza dough according to package directions and shape into a large rectangle on a baking sheet. Spread meat mixture onto dough and top with Mexican cheese. 3. Bake at 425° for about 15 minutes. Remove pizza from oven and slide the pizza out of the pan and place directly on oven rack for the last 5 minutes. Watch that the cheese doesn't overcook. 4. Cook's Notes: Cooking time may vary depending on your oven. NUTRITIONAL INFORMATION: Based on individual serving. Calories: 700 Total Fat: 34 g Carbohydrates: 53 g Protein: 46 g Source: author serv2me © 2001 iVillage Inc.; all rights reserved

Spaghetti Pie Georgia family recipe Serving: 6 Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes INGREDIENTS: 6 oz spaghetti 2 tablespoons butter 2 well-beaten eggs 1/3 cup grated Parmesan cheese 1 cup cottage cheese 1 lb ground beef 1/2 cup chopped onion 1/4 cup chopped green pepper 8 oz can (1 cup) tomatoes, cut up, with juice 1/2 teaspoon garlic salt 1 teaspoon oregano, crushed 1 teaspoon sugar 6 oz can tomato paste 1/2 cup shredded mozzarella cheese DIRECTIONS: Preheat oven to 350 degrees F. Cook spaghetti according to package directions and drain (should be about 3 cups). Stir butter into hot noodles and add eggs and Parmesan. Form this mixture into a crust in a buttered 10-inch pie plate. Spread cottage cheese over bottom of crust. In a skillet, brown beef. Add onions and green peppers and cook until tender. Stir in undrained tomatoes, tomato paste, sugar, oregano and garlic salt. Heat well. Pour mixture into spagetti crust. Bake uncovered at 350 degrees for 20 minutes. Sprinkle with mozzarella and bake for another 5 minutes. NUTRITIONAL INFORMATION: Based on individual serving. Calories: 455 Total Fat: 22 g Carbohydrates: 33 g Protein: 31 g © 2001 iVillage Inc.; all rights reserved

Brie and Mango Quesadilla & Mango Jicama Salsa INGREDIENTS: 2-3 slices good quality Brie (I prefer without rind) 1 ripe, peeled, pitted mango, diced 1 roasted bell pepper, skinned and diced 1 roasted pasilla pepper, diced 1/2 red onion, sliced julienne, fine 1 tortilla 1 tablespoon of butter for pan 1 squeeze of lime juice Omelet pan needed for this recipe Mango Jicama Salsa 2 mangoes, pitted diced 1 jicama, diced 1/4 red onion, diced 1/4 red bell pepper, diced 1/2 bunch cilantro, chopped Juice of 1 lime 1 teaspoon minced ginger 1 teaspoon canola oil coarse grain salt to taste DIRECTIONS: Mix together mango, red bell pepper, pasilla pepper, and onion. Add lime juice. Add butter to omelet pan over medium high heat. Place tortilla in pan, then add mango-pepper-onion mixture on one half of tortilla. Place brie slices on top of mixture. Fold half of tortilla over cheese. Cook over medium heat for 3-4 minutes. Then turn over tortilla and cook 3-4 minutes on other side. Garnish with cilantro, salsa, or sour cream. Salsa Directions Mix all ingredients together and chill for at least 15 minutes before serving.

Southwest Spaghetti Pie This meal cooks up quickly, and is sure to please your family. Serving: 6 Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes INGREDIENTS: 8 ounces uncooked spaghetti 1/2 cup skim milk 1 egg 8 ounces ground pork 1 chopped cup onion 1 chopped medium green bell pepper 1 large minced clove garlic 1 minced jalapeño pepper 1 tbsp chili powder 1/2 tsp cumin 1/2 tsp oregano salt to taste pepper to taste 1 16 oz can low-sodium tomato sauce 8 ounces grated Monterey Jack cheese DIRECTIONS: 1. Preheat oven to 425º F. 2. Prepare pasta according to package directions; drain. 3. Whisk together the milk and egg and mix with the hot pasta in a greased 9 x 12 x 2-inch baking dish. 4. Cook the pork, onion, green pepper, garlic and jalapeño together in a large skillet over medium heat for about 6 minutes, until the pork is cooked through. 5. Drain off excess fat. 6. Stir the chili powder, cumin, oregano, salt, pepper and tomato sauce into the pork and cook for about 2 minutes. 7. Spread the meat-tomato mixture over the pasta in the baking dish. 8. Sprinkle the cheese evenly over the top. 9. Bake in the lower third of the oven for about 10 minutes, until the cheese is melted and the casserole begins to bubble. 10. Let stand 5 minutes before serving. NUTRITIONAL INFORMATION: Based on individual serving. Calories: 436 Total Fat: 19 g Carbohydrates: 40 g Protein: 23 g Source:

Supreme of Chicken with Balsamic Vinegar and Shallot Sauce Serving: 4 INGREDIENTS: # 2 tablespoons unsalted butter # 1 tablespoon good olive oil # 4 boneless, skinless chicken breast halves (each about 6 ounces) # 1/4 teaspoon salt # 1/4 teaspoon freshly ground black pepper # 1/3 cup chopped shallots # 1 cup diced (1/2-inch) white button mushrooms # 1/4 cup balsamic vinegar # 1 tablespoon ketchup # 1/2 cup water Corn and peas # 2 tablespoons unsalted butter # 1 tablespoon good olive oil # About 2 cups corn kernels (from 3-4 ears corn) # 1 1/2 cups fresh or frozen peas (choose baby peas if using frozen) # 1/4 teaspoon salt # 1/4 teaspoon freshly ground pepper # 1 tablespoon chopped fresh chives DIRECTIONS: Heat the oven to 180 degrees F. Heat 1 tablespoon of the butter and the oil over high heat in a heavy saucepan or skillet large enough to hold the chicken breasts in one layer. When hot, add the chicken breasts, and sprinkle them with the salt and pepper. Saute, uncovered, for about 3 minutes on each side. Transfer the breasts to an ovenproof plate, reserving the drippings in the pan, and place them in the oven and continue cooking for at least 10 minutes but no more than 30 minutes. Add the shallots and mushrooms to the drippings in the pan, and cook for about 1 minute over high heat. Add the vinegar and ketchup and continue for another minute. Add the water, and cook until the liquid is reduced by half. Add the remaining 1 tablespoon butter and stir until it is incorporated. Meanwhile, for the corn and peas: Heat the butter and olive oil in a large skillet over high heat. Add the corn, peas, salt and pepper. Saute for 3 to 4 minutes, until the vegetables are cooked through. To serve, arrange a ring of vegetables on each of four plates. Cut each breast in half crosswise on a slant and place the breast pieces in the center of the vegetables. Coat the chicken with the sauce, sprinkle with the chives and serve. Reprinted with permission from Jacques Pepin Fast Food My Way by Jacques Pepin (Houghton Mifflin, September 2004). Source: Jacques Pepin

Chicken in a Packet A quick dinner recipe for hectic days. This meal is especially high in iron. Serving: 4 Prep Time: 20 minutes Cook Time: 35 Total Time: 30 minutes INGREDIENTS: 2 boneless, skinless chicken breasts, cut into strips Dried oregano to taste Dried basil to taste Garlic salt to taste Ground black pepper to taste 8 large, thin slices pepperoni (or 16 small, thin slices) 1/2 cup cherry tomatoes or grape tomatoes, halved 1 small onion, sliced thin 1/2 green bell pepper, sliced thin 1 medium zucchini, sliced thin 1 tbsp vegetable oil 1/2 cup shredded mozzarella cheese 1/4 cup grated Parmesan cheese DIRECTIONS: 1. Preheat the oven to 400 degrees F. Place chicken in center of one large square of aluminum foil. Sprinkle chicken with oregano, basil, garlic salt and pepper. Next, layer over with pepperoni, tomatoes, onion, green pepper and zucchini. Drizzle with oil. 2. Bring corners together, sealing lightly, and place on a baking sheet. Bake for 30 minutes or until chicken is no longer pink and veggies are crisp/tender. 3. Open foil packet and top with cheeses, then reseal and bake until cheese melts. Enjoy! NUTRITIONAL INFORMATION: Based on individual serving. Calories: 280 Total Fat: 12 g Carbohydrates: 6 g Protein: 38 g Source: funnyface2000

Chinese Vegetables in Chicken Broth Contributed by Jocelyn Stallworth Thames, Beatrice, Alabama. Serving: Serves: 4 Cook Time: 15 minutes Total Time: 40 minutes INGREDIENTS: 1/2 cup sliced onions 2 tablespoons butter 1 small can bean sprouts 1 small can water chestnuts, sliced, drained 3 pimentos, sliced 1 cup chopped celery 1/2 cup chicken broth 1 small can mushrooms, drained 3 tablespoons cornstarch 1/4 cup water 1/4 teaspoon salt 2 teaspoons soy sauce, or to taste hot cooked rice or Chinese noodles 1/4 cup chopped almonds DIRECTIONS: In a large skillet over medium heat, sauté onions in butter; add bean sprouts, water chestnuts, sliced pimento, celery, chicken broth and mushrooms. Dissolve cornstarch in the water and add to the vegetable mixture along with the salt and soy sauce. Lower heat and cook 25 minutes. Serve over rice or Chinese noodles. Sprinkle with almonds.