4 1/4lb. skinless boneless chicken breasts
1/2 tsp salt
2 TBSP reduced-calorie mayo
1/2 cup plain dry bread crumbs
1 large tomato, cut into 8 slices
1 TBSP olive oil
8 basil leaves
1/2 cup shredded part-skim mozzarella cheese
1 TBSP grated parm cheese
Preheat oven to 425 degrees. Spray a baking sheet with nonstick spray.
Pound chicken pretty flat and eve, sprinkle the chicken with the salt, then brush both sides with the mayo. Place the bread crumbs in a large bag. Add the chicken, one piece at a time and shake to coat.
Place the chicken on the baking sheet. Top each with tomato slices; sprinkle with the oil, basil, and mozzarella cheese. Bake until the chicken is cooked through and the cheese is melted and bubbly, about 20-25 min.. Sprinkle with the parm cheese.
Serves 4, 7 points each
Friday, May 2, 2008
Braised Chicken with mushrooms
1 pkg no yolk wide egg noodles
1 tsp olive oil
1 lb chicken thighs, trimmed of fat, cut into 2 inch pieces
1/2 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
1/2 lb. shiitake mushrooms, stemmed and sliced
1 red onion, thinly sliced
1/4 cup water
3/4 lb plum tomatoes, seeded and chopped
1 cup low-sodium chicken broth
1/2 cup dry white wine
2 garlic cloves, minced
1 bunch spinach, cleaned and coarsely chopped
1/4 cup fat-free half and half
3 TBSP grated parm cheese
Cook the noodles according to pkg directions, drain.
Meanwhile, heat the oil in a large nonstick skillet, then add the chicken. Sprinkle with the thyme, salt, and pepper; saute until browned, about 6 minutes. Stir in the mushrooms, onion, and water. Cook, uncovered, stirring occasionally, until the onion is tender, about 8 min.
Add the tomatoes, broth, wine, and garlic; bring to a boil. Reduce the heat and simmer, covered, 10 min to blend the flavors. Stir in the noodles, spinach, half-and-half, and cheese. Simmer, uncovered, until the spinach just begins to wilt.
Serves 4 (approx 1 1/2 cups ea)
6 points ea.
1 tsp olive oil
1 lb chicken thighs, trimmed of fat, cut into 2 inch pieces
1/2 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
1/2 lb. shiitake mushrooms, stemmed and sliced
1 red onion, thinly sliced
1/4 cup water
3/4 lb plum tomatoes, seeded and chopped
1 cup low-sodium chicken broth
1/2 cup dry white wine
2 garlic cloves, minced
1 bunch spinach, cleaned and coarsely chopped
1/4 cup fat-free half and half
3 TBSP grated parm cheese
Cook the noodles according to pkg directions, drain.
Meanwhile, heat the oil in a large nonstick skillet, then add the chicken. Sprinkle with the thyme, salt, and pepper; saute until browned, about 6 minutes. Stir in the mushrooms, onion, and water. Cook, uncovered, stirring occasionally, until the onion is tender, about 8 min.
Add the tomatoes, broth, wine, and garlic; bring to a boil. Reduce the heat and simmer, covered, 10 min to blend the flavors. Stir in the noodles, spinach, half-and-half, and cheese. Simmer, uncovered, until the spinach just begins to wilt.
Serves 4 (approx 1 1/2 cups ea)
6 points ea.
Chicken and Broccoli Pizza
1 TBSP reduced cal mayo
1 tsp low-fat milk
1/2 lb chicken breasts, cut into 1/2 in strips
1/2 cup cornflakes crumbs
3/4 cup part-skim ricotta
1 pkg thin crust pizza crust
1 pkg frozen chopped broccoli, thawed and patted dry
3 TBSP grated Parm cheese
1/2 cup shreeded part-skim mozzarella
Preheat the oven to 450 degrees. Spray a small baking pan with nonstick spray
Combine the mayo and milk in a medium bowl. Add the chicken, toss to coat.
Place the cornflake crumbs in a large zip-close bag. Add the chicken and shake until coated. Place the chicken in the baking pan in one layer. Bake until the chicken is cooked through and browned, turning once about 10 min.
Meanwhile, spoon the ricotta cheese evenly onto the pizza crust (be pretty generous). Top with the broccoli, parmesan cheese, chicken and mozzarella. (I added zucchini, onion and red pepper as well)
Bake until hot and the cheese is melted and bubbly, about 15 min. Serve at once.
Serves 6
6 points per serving
1 tsp low-fat milk
1/2 lb chicken breasts, cut into 1/2 in strips
1/2 cup cornflakes crumbs
3/4 cup part-skim ricotta
1 pkg thin crust pizza crust
1 pkg frozen chopped broccoli, thawed and patted dry
3 TBSP grated Parm cheese
1/2 cup shreeded part-skim mozzarella
Preheat the oven to 450 degrees. Spray a small baking pan with nonstick spray
Combine the mayo and milk in a medium bowl. Add the chicken, toss to coat.
Place the cornflake crumbs in a large zip-close bag. Add the chicken and shake until coated. Place the chicken in the baking pan in one layer. Bake until the chicken is cooked through and browned, turning once about 10 min.
Meanwhile, spoon the ricotta cheese evenly onto the pizza crust (be pretty generous). Top with the broccoli, parmesan cheese, chicken and mozzarella. (I added zucchini, onion and red pepper as well)
Bake until hot and the cheese is melted and bubbly, about 15 min. Serve at once.
Serves 6
6 points per serving
Apple Strudel
1 1/2 lb. granny smith apples, peeled, ,cored, and cut into 1/2 in cubes
2 TBSP granulated sugar
1/4 cup water
1 tsp vanilla extract
3/4 tsp cinnamon
1/4 tsp ground ginger
4 sheets phyllo dough, at room temp
3 TBSP cofectioner's sugar
1 tsp orange juice
Preheat the oven to 350 degrees, spray a baking sheet with nonstick spray.
Spray a non-stcik skillet with nonstick spray and set over medium-high heat. Add the apples and sugar; cook stirring occasionally, about 3 minutes. Stir in the water, vanilla, cinnamon, and ginger. Cook until the apples are tender and the liquid is evaporated, 4-5 minutes. Remove from the heat and cool 10 minutes.
Cover the sheets of phyllo with plastic wrap to keep them from drying out. Place one sheet on a clean dry work surface. Spray lightly with nonstick spray and top with a second sheet. Repeat with the remaining phyllo sheets. Spoon the apples along one long side of the dough, 2 inches from the edge. Fold the short sides of the dough over the apples and roll up from the long end jellyroll style. Place on the baking sheet and spray lightly with nonstick spray. Bake until golden and crisp, 17-19 min cool 10 min.
In a small bowl, combine the confectioners sugar and orange juice until smooth. Drizzle over the strudle and serve warm.
Serves 6
2 points per serving
2 TBSP granulated sugar
1/4 cup water
1 tsp vanilla extract
3/4 tsp cinnamon
1/4 tsp ground ginger
4 sheets phyllo dough, at room temp
3 TBSP cofectioner's sugar
1 tsp orange juice
Preheat the oven to 350 degrees, spray a baking sheet with nonstick spray.
Spray a non-stcik skillet with nonstick spray and set over medium-high heat. Add the apples and sugar; cook stirring occasionally, about 3 minutes. Stir in the water, vanilla, cinnamon, and ginger. Cook until the apples are tender and the liquid is evaporated, 4-5 minutes. Remove from the heat and cool 10 minutes.
Cover the sheets of phyllo with plastic wrap to keep them from drying out. Place one sheet on a clean dry work surface. Spray lightly with nonstick spray and top with a second sheet. Repeat with the remaining phyllo sheets. Spoon the apples along one long side of the dough, 2 inches from the edge. Fold the short sides of the dough over the apples and roll up from the long end jellyroll style. Place on the baking sheet and spray lightly with nonstick spray. Bake until golden and crisp, 17-19 min cool 10 min.
In a small bowl, combine the confectioners sugar and orange juice until smooth. Drizzle over the strudle and serve warm.
Serves 6
2 points per serving
Beggar's Purse Mediterranean
4 scallions
1 10oz pkg frozen chopped spinach, thawed and squeezed dry
4 oz reduced-fat goat cheese
4 kalamata olives, pitted and chopped
2 TBSP chopped dill
4 sheets phyllo dough, at room temp
Preheat oven to 375 degrees. Spray baking sheet with nonstick spray.
Cut the green tops off the scallions. Cook the tops in boiling water 2 minutes. Drain and plunge into ice water. Drain; set aside. Finely chop the remaining white part of the scallions. Combine the chopped scallions, spinach, goat cheese, olives and dill in a bowl.
Cover the sheets of phyllo with plastic wrap to keep them from drying out. Place 1 phyllo sheet on a clean, dry work surface; lightly spray with nonstick spray. Top with a second phyllo sheet; cut into 4 rectangles. Spoon 1/8 of the filling in the center of each square. Gather the 4 corners of phyllo, and crimp to seal, forming a purse. Tie one scallion strip arond the top of each purse. Repeat with the remaining phyllo, filling, and scallions strips.
Place the purses on the baking sheet. Bake until golden brown and heated through, about 12 min.
Serving size: 1 purse, serves8
2 points each
1 10oz pkg frozen chopped spinach, thawed and squeezed dry
4 oz reduced-fat goat cheese
4 kalamata olives, pitted and chopped
2 TBSP chopped dill
4 sheets phyllo dough, at room temp
Preheat oven to 375 degrees. Spray baking sheet with nonstick spray.
Cut the green tops off the scallions. Cook the tops in boiling water 2 minutes. Drain and plunge into ice water. Drain; set aside. Finely chop the remaining white part of the scallions. Combine the chopped scallions, spinach, goat cheese, olives and dill in a bowl.
Cover the sheets of phyllo with plastic wrap to keep them from drying out. Place 1 phyllo sheet on a clean, dry work surface; lightly spray with nonstick spray. Top with a second phyllo sheet; cut into 4 rectangles. Spoon 1/8 of the filling in the center of each square. Gather the 4 corners of phyllo, and crimp to seal, forming a purse. Tie one scallion strip arond the top of each purse. Repeat with the remaining phyllo, filling, and scallions strips.
Place the purses on the baking sheet. Bake until golden brown and heated through, about 12 min.
Serving size: 1 purse, serves8
2 points each
Saturday, April 26, 2008
Pizza Dough- Alton Brown (Good Eats)
Difficulty: Intermediate
Prep Time: 24 hours
Cook Time: 45 minutes
Yield: 2 pizzas
2 tablespoons sugar
1 tablespoon kosher salt*
1 tablespoon pure olive oil
3/4 cup warm water
2 cups bread flour (for bread machines)
1 teaspoon instant yeast
2 teaspoons olive oil
Olive oil, for the pizza crust
Flour, for dusting the pizza peel
Toppings:
1 1/2 ounces pizza sauce
1/2 teaspoon each chopped fresh herbs such as thyme, oregano, red pepper flakes, for example
A combination of 3 grated cheeses such as mozzarella, Monterey Jack, and provolone
Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into a standing mixer's work bowl. Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed.
Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.
Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours.
Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven. Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk onto the countertop and then fold the dough into a ball.
Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes.
Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days.
Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. (Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.)
Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Sprinkle the herbs onto the pizza and top with the cheese.
Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing.
*This recipe's been on the web for some time now and although most of the reactions have been darned positive, some of you have commented that the dough was way too salty. At first we chalked this up to personal preference; some folks are just not as sensitive as others to this basic flavor. And of course salty toppings would definitley change the dynamic. Still, we didn't want to leave it at that. We went back to the lab and found that the flake size of kosher salt differs quite a bit from brand to brand. This could easily result in a too salty crust. So unless you've had success with the recipe in the past, we suggest you cut the salt by one teaspoon, from a tablespoon to two teaspoons. So that the yeast doesn't go crazy, you should also cut back on the sugar by half a teaspoon. Thanks, AB
Prep Time: 24 hours
Cook Time: 45 minutes
Yield: 2 pizzas
2 tablespoons sugar
1 tablespoon kosher salt*
1 tablespoon pure olive oil
3/4 cup warm water
2 cups bread flour (for bread machines)
1 teaspoon instant yeast
2 teaspoons olive oil
Olive oil, for the pizza crust
Flour, for dusting the pizza peel
Toppings:
1 1/2 ounces pizza sauce
1/2 teaspoon each chopped fresh herbs such as thyme, oregano, red pepper flakes, for example
A combination of 3 grated cheeses such as mozzarella, Monterey Jack, and provolone
Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into a standing mixer's work bowl. Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed.
Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes.
Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours.
Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven. Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk onto the countertop and then fold the dough into a ball.
Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes.
Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days.
Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. (Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.)
Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Sprinkle the herbs onto the pizza and top with the cheese.
Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing.
*This recipe's been on the web for some time now and although most of the reactions have been darned positive, some of you have commented that the dough was way too salty. At first we chalked this up to personal preference; some folks are just not as sensitive as others to this basic flavor. And of course salty toppings would definitley change the dynamic. Still, we didn't want to leave it at that. We went back to the lab and found that the flake size of kosher salt differs quite a bit from brand to brand. This could easily result in a too salty crust. So unless you've had success with the recipe in the past, we suggest you cut the salt by one teaspoon, from a tablespoon to two teaspoons. So that the yeast doesn't go crazy, you should also cut back on the sugar by half a teaspoon. Thanks, AB
Monday, April 21, 2008
Creamy Corn
Recipe courtesy Rachael Ray
4 ears corn on the cob or 2 boxes frozen corn kernels, 10 ounces each
2 tablespoons butter
1 rib celery and greens, chopped
1/2 small red bell pepper, chopped
2 scallions, chopped
2 tablespoons fresh thyme leaves
Salt and pepper
1/2 cup half-and-half
Scrape corn from cobs.
Heat a medium skillet over medium heat. Add butter and chopped vegetables and lightly saute for 3 minutes, then add corn and season with thyme, salt and pepper. Cook 5 minutes, then add half-and-half. Cover and cook over medium low heat 10 minutes. Uncover and stir, then adjust seasonings.
Prep Time: 10 minutes
Cook Time: 18 minutes
Yield: 6 servings
4 ears corn on the cob or 2 boxes frozen corn kernels, 10 ounces each
2 tablespoons butter
1 rib celery and greens, chopped
1/2 small red bell pepper, chopped
2 scallions, chopped
2 tablespoons fresh thyme leaves
Salt and pepper
1/2 cup half-and-half
Scrape corn from cobs.
Heat a medium skillet over medium heat. Add butter and chopped vegetables and lightly saute for 3 minutes, then add corn and season with thyme, salt and pepper. Cook 5 minutes, then add half-and-half. Cover and cook over medium low heat 10 minutes. Uncover and stir, then adjust seasonings.
Prep Time: 10 minutes
Cook Time: 18 minutes
Yield: 6 servings
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