Kimberly's blog: "Recipes"

Ragu® No Frying Chicken Parmesan Using baked chicken offers a healthier alternative to this popular Italian dish. Taste-tested recipe from the Ragu® Kitchens. Serving: 4 Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes INGREDIENTS: 4 boneless, skinless chicken breast halves 1 egg, beaten 3/4 cup Italian seasoned dry bread crumbs 1 jar (1 pound 10 ounces) Ragu® Old World Style Pasta Sauce 1 cup shredded mozzarella cheese (about 4 ounces) DIRECTIONS: 1. Preheat oven to 400°. Dip chicken in egg, then bread crumbs. 2. In 13-x-9-inch baking dish, arrange chicken. Bake uncovered 20 minutes. 3. Pour Ragu® Pasta Sauce over chicken; top with cheese. Bake an additional 10 minutes or until chicken is thoroughly cooked. Serve with hot cooked pasta. Source: Ragu®

Almond Chicken with Yogurt Dipping Sauce This dish is especially great because of the delicious sauce, which is so easy to make! Serving: 6 INGREDIENTS: 1/4 cup all-purpose flour 1 cup soft bread crumbs 1/2 cup chopped almonds 2 tablespoons snipped fresh cilantro 1 ½ teaspoons curry powder 1 egg 1/2 cup milk 1 ½ pounds skinless, boneless chicken breast halves 1/4 cup cooking oil Yogurt Dipping Sauce (recipe follows) 8-ounce carton plain yogurt 2 tablespoons snipped fresh cilantro 1 tablespoon honey DIRECTIONS: 1. Place the flour in a shallow dish. In another shallow dish, combine bread crumbs, almonds, cilantro and curry powder; set aside. In another shallow dish beat together egg and milk; set aside. 2. Cut chicken, lengthwise, into 1-inch-wide strips. Coat strips with flour, dip in egg mixture, then coat with almond mixture. 3. Heat oil in a large skillet. Carefully add strips to hot oil. Cook over medium heat for 10 to 12 minutes or until chicken is tender and no longer pink, turning once. Drain on paper towels. Serve with Yogurt Dipping Sauce. Yogurt Dipping Sauce: 1. Stir together yogurt, cilantro and honey; use immediately or cover and chill in the refrigerator until needed. NUTRITIONAL INFORMATION: Based on individual serving. Calories: 362 Total Fat: 18 g Carbohydrates: 17 g Protein: 33 g Source: meowlady2

Cheesy Chicken Tortillas Serving: 4 Prep Time: 45 minutes Cook Time: 20 minutes Total Time: 65 minutes INGREDIENTS: 1 pound shredded cooked chicken 1 12-ounce jar salsa (mild, medium or hot) 1 package 10-inch flour tortillas 1 8-ounce package shredded cheddar cheese sour cream, if desired shredded lettuce, if desired DIRECTIONS: 1. Put shredded chicken in a bowl and combine with half of the salsa. Spray baking dish with vegetable spray. Fill tortillas with equal amounts of mixture. 2. Place in baking dish seam side down. Top with shredded cheddar and cover with tin foil. Bake for 15-20 minutes at 350 degrees F. Serve with sour cream and shredded lettuce if desired. NUTRITIONAL INFORMATION: Based on individual serving. Calories: 400 Total Fat: 29 g Carbohydrates: 8 g Protein: 29 g Source: waltonsmith

Pasta Stuffed Pizza Style Two great tastes in one easy dish! Make extra and freeze before baking; you've got another meal without any more work! Serving: 4 Prep Time: 25 minutes Cook Time: 20 minutes Total Time: 45 minutes INGREDIENTS: 30 jumbo shells uncooked 3 oz part skim Mozzarella cheese, grated 1/4 cup Parmesan cheese, grated 3 medium zucchini, grated 2 tsp garlic powder 1 cup seasoned Italian bread crumbs 1 1/2 oz pepperoni torn into small pieces 1 large egg white 3 cups low sodium tomato sauce 1 tsp oregano 1 tsp dried basil DIRECTIONS: 1. Prepare pasta according to package directions. 2. While pasta is cooking, preheat oven to 450º F. 3. Toss the zucchini with the garlic powder and put it into a colander. 4. Let it sit 5 minutes and then squeeze out as much moisture as possible. 5. In a large bowl, mix zucchini mixture with bread crumbs, pepperoni and egg white, stirring well. 6. In a medium mixing bowl, stir together the ingredients for the sauce. 7. When pasta is done, drain well. 8. Rinse with cold water and drain again. 9. Stuff the shells with the filling mixture and arrange them in a 9 x 13 x 2-inch pan. 10. Spoon the sauce over pasta and sprinkle with the mozzarella and Parmesan cheeses. 11. Bake uncovered 15 to 20 minutes or until the cheese has melted. 12. TIP: 13 Manicotti shells may be substituted for the jumbo shells. NUTRITIONAL INFORMATION: Based on individual serving. Calories: 570 Total Fat: 14 g Carbohydrates: 87 g Protein: 27 g Source:

Grilled Chicken Breasts with Peanut Sauce Serving: 4 INGREDIENTS: 2 tablespoons olive oil 1 tablespoon minced shallots 1 large clove garlic, minced 1 tablespoon minced fresh ginger 1 1/2 cups chicken broth 2 tablespoons soy sauce 1/4 teaspoon red pepper flakes 1 cup creamy peanut butter 1/2 teaspoon kosher salt 4 boneless, skinless chicken breasts Vegetable spray 1 scallion, chopped DIRECTIONS: Heat the oil in a medium saute pan over medium-low heat. Add the shallots and cook for 1 minute, stirring often, then add the garlic and ginger and cook for 1 more minute. Add the chicken broth, soy sauce and red pepper flakes and raise the heat to medium-high to bring to a boil. Add the peanut butter and whisk carefully until smooth and incorporated. Remove from heat and add the salt. This sauce can be made up to 3 days in advance and kept in the refrigerator. Reheat before serving. Heat the grill to medium-high and spray the chicken breasts with vegetable spray. Grill, breast side down, for 7 to 8 minutes, until golden brown. Turn over and brush each breast with 2 teaspoons of the sauce. Continue to cook for 7 to 8 more minutes until golden brown and done. Remove from the grill, sprinkle with scallions and serve with the remaining peanut sauce. Source: Rori Trovato

The Ultimate Grilled Cheese Prep Time: 5 minutes Cook Time: 6 minutes INGREDIENTS: 4 slices sourdough boule 2 tablespoons good quality Mayonnaise 2 tablespoons cream cheese, softened 4 slices Gruyère or Swiss cheese 4 slices sharp cheddar cheese Freshly ground black pepper Pinch Kosher salt DIRECTIONS: 1. Preheat the grill pan and press over a medium flame. 2. Lay out the bread slices on a flat work surface. Spread the cream cheese onto all 4 slices. 3. Next add 2 slices of the Gruyere and 2 slices of the cheddar to 2 slices of the bread. Add a pinch of salt and generous black pepper. Top with the other 2 bread slices. 4. Spread the mayonnaise onto both outsides of the sandwiches and lay one into the preheated grill pan. Top with the press. Grill until golden before flipping, about 1 1/2 - 2 minutes. Repeat on the other side. The cheese should be melted and just beginning to run out the sides of the sandwich. Repeat with the second sandwich. 5. Cut each sandwich into 1" x 3" pieces and place across each demitasse cup. Serve immediately. TIPS: Serve with Tomato Fennel Bisque Source: The Hearty Boys

Chicken in Wine Sauce This is elegant and easy. Serving: 2 Prep Time: 45 minutes Cook Time: 20 minutes Total Time: 65 minutes INGREDIENTS: 2 boneless skinless chicken breasts 1 diced small onion 3 - 4 fresh white mushrooms 1/2 cup fresh tomatoes cubed 1/2 cup white wine 1 8 oz container fat-free sour cream vegetable cooking spray DIRECTIONS: 1. Brown the chicken breasts slowly in a skillet sprayed with cooking spray. 2. When chicken is browned on both sides, reduce to a simmer and add onion, mushrooms, and tomatoes. Cook approximately 30-40 minutes, slowly (time depends on size of chicken breasts). 3. Add white wine and continue simmering for 5-10 minutes. Remove the chicken and set aside, keeping chicken warm. 4. Add sour cream to tomato mixture, stirring over a very low flame, so it will not curdle. When sauce is mixed thoroughly and is hot, spoon over the chicken breasts and serve. Makes 2 servings. NUTRITIONAL INFORMATION: Based on individual serving. Calories: 360 Total Fat: 3 g Carbohydrates: 12 g Protein: 70 g Source: author ggp123

Greek-Style Burrito Avoid burrito boredom with this flavorful twist. Serving: 4 Prep Time: 20 minutes Cook Time: 20 minutes Total Time: 40 minutes INGREDIENTS: 2/3 cup uncooked white rice 1 3/4 pounds extra-lean (91%) ground beef 4 small cloves garlic, peeled and minced 1/2 teaspoon dried mint 1/2 teaspoon dried oregano 1/2 teaspoon cumin 1/4 teaspoon salt 1/4 cup plain nonfat yogurt Four 6-inch flour tortillas, warmed (see Cook's Note) 1/2 head iceberg lettuce, outer leaves removed, washed, dried, and shredded DIRECTIONS: 1. Place rice and 1 1/3 cups water in medium saucepan. Cover and bring to a boil. Reduce heat to low and simmer 14 minutes. Do not stir or lift cover. Remove from heat and let rice steam, covered, an additional 10 minutes. 2. Meanwhile, brown beef and garlic in a large nonstick skillet over medium-high heat. Drain on paper towels to remove all fat. 3. Return meat-garlic mixture to skillet and add mint, oregano, cumin, and salt. Cook over medium heat 1 minute, stirring constantly. 4. Remove from heat. Stir in yogurt and cooked rice, mixing well. Spoon onto center of warm tortilla, top with shredded lettuce, and roll up. Cook's Notes: To warm tortillas in the microwave, place flat in microwave and heat on medium 45 to 50 seconds until hot; do not overheat. Oven method: Wrap tortillas in aluminum foil and warm in 250°F oven 10 minutes. NUTRITIONAL INFORMATION: Based on individual serving. Calories: 637 Total Fat: 47 g Carbohydrates: 51 g Protein: 9 g Source: Slim-Fast

Deluxe Chef Salad This salad is a full meal in itself. Arrange or layer the ingredients in a clear glass bowl, and toss with the Wish-Bone® Deluxe French Dressing right before serving in front of your guests. Beautiful! Serving: 6 Prep Time: 15 minutes INGREDIENTS: 1 small head iceberg lettuce, torn into pieces 2 cups cut-up cooked chicken 1/2 lb. cooked ham, cut into thin strips 1 cup cubed cheddar or Swiss cheese (about 4 oz.) 2 tomatoes, cut into wedges 2 hard-cooked eggs, sliced 3/4 cup Wish-Bone® Deluxe French Dressing DIRECTIONS: 1. In salad bowl, arrange all ingredients except Wish-Bone® Deluxe French Dressing; chill. 2. Just before serving, toss with Dressing. Taste Tested Recipe from The Wish-Bone® Kitchens Source: Wish-Bone®

Chicken Breasts with Chutney Butter Delicious and super-easy. The chutney butter can be prepared a day or two ahead. Serving: 4 Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes INGREDIENTS: 2 tbsp mango chutney, chopped 2 tbsp unsalted butter, at room temperature 2 tsp fresh cilantro, minced, plus whole sprigs for garnish 1/4 tsp ground red pepper 4 boneless skinless chicken breast halves, about 5 ounces each 2 tbsp canola oil or other vegetable oil salt and freshly ground pepper DIRECTIONS: 1. Place a stovetop grill pan over medium heat, or preheat grill to hot and brush with oil. 2. In a small bowl, stir together chutney, butter, 1 teaspoon cilantro and ground red pepper until smooth. Cover and refrigerate until ready to serve. 3. Put chicken on a plate and drizzle with oil, turning to coat evenly. Sprinkle with remaining 1 teaspoon cilantro and season with salt and pepper. 4. Grill chicken, turning once, for 5 to 7 minutes on each side, or until cooked through. 5. To serve, place chicken on serving plates, top each with some chutney butter, and garnish with cilantro sprigs. Serves 4. NUTRITIONAL INFORMATION: Based on individual serving. Calories: 380 Total Fat: 15 g Carbohydrates: 5 g Protein: 55 g Source: Wen Zientek © 2001 iVillage Inc.; all rights reserved