Tasty Recipes

INGREDIENTS

4 teaspoons olive oil, divided
1 yellow bell pepper, cut into 1/4-inch dice
1 tablespoon minced garlic
2 tablespoons olive oil
1 medium onion, cut into 1/4-inch dice
1/2 teaspoon salt
1 medium zucchini, cut into 1/4-inch dice
1 pint grape tomatoes, quartered
1/2 cup coarsely chopped fresh cilantro
8 large eggs

COOKING DIRECTIONS

Heat 2 tablespoons oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then saute bell pepper, onion, and garlic with salt, stirring, until softened, about 5 minutes. Add zucchini and tomatoes and saute, stirring, until zucchini is tender, about 5 minutes. Stir in cilantro and salt and pepper to taste, then transfer vegetable confetti to a bowl and keep warm.

Fry eggs and serve: Heat 2 teaspoons oil in cleaned skillet over moderately low heat and crack 4 eggs into skillet. Cook, uncovered, over low heat until whites are cooked, about 3 minutes, then transfer eggs with a spatula to 2 plates. Sprinkle eggs with salt and pepper and scatter one fourth of vegetable confetti on each plate. Repeat procedure with remaining oil, eggs, and confetti.

Servings: 4

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INGREDIENTS

4 large eggs
4 large egg whites
3/4 cup shredded Gruyere cheese
1 cup skim milk
2 tablespoons Dijon mustard
1/2 cup chopped jarred roasted red peppers
1 teaspoon minced fresh rosemary
4 cups whole-grain bread, crusts removed if desired, cut into 1-inch cubes
5 cups chopped spinach, wilted
1/4 teaspoon freshly ground pepper
1 cup diced ham steak

COOKING DIRECTIONS

1. Preheat oven to 375 degrees F. Coat an 11-by-7-inch glass baking dish or a 2-quart casserole with cooking spray.
2. To prepare custard: Whisk egg whites, eggs and milk in a medium bowl. Add mustard, pepper and rosemary: whisk to combine.
3. Toss bread, spinach, roasted red peppers and ham in a large bowl. Add the custard and toss well to coat. Transfer to the prepared baking dish and push down to compact. Cover with foil.
4. Bake until the custard has set, 40 to 45 minutes. Uncover, sprinkle with cheese and continue baking until the pudding is puffed and golden on top, 15 to 20 minutes more. Transfer to a wire rack and cool for 15 to 20 minutes before serving.

NUTRITION INFORMATION

Protein: 20 g
Carbohydrates: 20 g
Dietary Fiber: 3 g
Fat: 13 g
Calories: 273 kcal
Sugars: 4 g

Servings: 6

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INGREDIENTS

3 large eggs
1/4 teaspoon salt
1 cup whole milk
1 teaspoon sugar
1 tablespoon fresh lemon juice
3 cups mixed berries such as blackberries, raspberries, and blueberries
1 (1 pound) challah loaf, cut crosswise into 1/2-inch-thick slices (not including end pieces)
3 1/2 tablespoons unsalted butter
1/3 cup sugar
Garnish: confectioners sugar for dusting

COOKING DIRECTIONS

1. Prepare French toast: Preheat oven to 350 degrees F
2. Whisk together eggs, milk, sugar, and salt until blended. Pour into a large baking pan and soak bread slices in 1 layer, turning once, 8 minutes.
3. Prepare berry sauce while bread is soaking: Puree 1 1/2 cups berries with sugar and lemon juice in a blender. If you want to eliminate seeds, force puree through a very fine sieve into a bowl. Transfer to a serving bowl and fold in remaining berries.
4. Cook French toast: Heat 1 1/2 tablespoons butter in a 12-inch heavy skillet or griddle over moderately high heat until foam subsides. Transfer 4 soaked bread slices to skillet with a slotted spatula and cook until golden brown, about 1 minute on each side. Cook remaining bread in 2 batches, adding more butter as needed. Transfer slices as cooked to a large shallow baking pan (using a clean spatula) and, when all are browned, bake in middle of oven until hot, about 5 minutes.
5. Serve French toast with berry sauce.
NUTRITION INFORMATION

Calories: 624 kcal
Protein: 18 g
Carbohydrates: 86 g
Dietary Fiber: 8 g
Sugars: 27 g
Fat: 23 g

Servings: 4

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INGREDIENTS:

2 cups whole milk
1/3 cup honey
1/4 cup dried lavender
1/4 cup sugar
5 large egg yolks
1 cup heavy cream

COOKING DIRECTIONS

1. In a medium saucepan, combine milk, lavender, and honey. Bring to a gentle boil, cover, and remove from heat. Let steep for 5 minutes. Strain mixture, reserving milk and discarding lavender.
2. Combine egg yolks and sugar in the bowl of an electric mixer. Beat on medium-high speed until very thick and pale yellow, 3 to 5 minutes. Meanwhile, return milk to a medium saucepan, and bring to a simmer over medium-low heat.
3. Add half the milk to egg-yolk mixture, and whisk until blended. Stir mixture into remaining milk, and cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon.
4. Remove from heat, and immediately stir in cream. Strain mixture into a medium mixing bowl set in an ice-water bath, and let stand until chilled, stirring from time to time. Freeze in an ice-cream maker according to manufacturer’s instructions. Store in an airtight plastic container up to 2 weeks.

NUTRITION INFORMATION

Calories: 245 kcal
Dietary Fiber: 0 g
Carbohydrates: 21 g
Protein: 4 g
Fat: 16 g
Sugars: 21 g

Servings: 8

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Ingredients

1. Buttermilk
2. Pepper
3. Salt
4. Chicken (I use tenderloins, because then we get lots of crispy)
5. Flour
6. Canola oil

Instructions:

After trimming any fat off the chicken, you will need to soak the chicken in buttermilk for around 30 minutes or so. To save on milk, I filled my bowl halfway and then turned the chicken every few minutes to coat all the pieces. While the chicken is soaking, fill a bowl with flour and salt and pepper to taste. In my case, I use a little bit of salt and a lot of cracked pepper. I would definitely love to add paprika to this and make it a little spicier, but my kids would have a fit, so I have never tried it.

Once the chicken is done soaking you need to dredge the chicken in the flour mixture and lay on a plate. At this point you should start heating your oil as well. I use a large pan and cover the bottom with about an inch of canola oil. Once you have dredged all the chicken once, you want to do it again. Quickly dunk the chicken back into the buttermilk and then into the flour and coat thoroughly. Dredging it two times is the key to lots of crispy stuff.

Now it is time to fry the chicken. With tongs, lay out the chicken into the hot oil carefully. Try to make sure the pieces don't touch each other or they will stick together, making it hard to flip over. As for how long to fry them, it really depends on how hot you have the oil (I heat the oil on high and as soon as I put the chicken in I turn it down to medium) and how brown you want your chicken. For me it typically takes about 6 minutes for each side. You do want to watch it carefully though, as it can get too brown quickly, especially towards the end of cooking. I used three pounds of tenderloins and it took three batches in my pan and by the end, the chicken was cooking very fast.

Once the chicken is cooked remove it from the oil with tongs and lay flat on a plate with paper towels to drain. Let cool for a few minutes before eating, if you can wait that long. We also like fried chicken cold and it is great to take on picnics. In fact, I cooked this chicken up tonight to take to the baseball game tomorrow night. Yes, I know this Southern Fried Chicken is not healthy, but it is oh so good!

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Gourmet Chicken Dijon

Ingredients

* 1/2 tsp paprika
* 1/4 tsp salt
* 1/4 tsp black pepper
* 4 boneless skinless chicken breast halves
* 1/4 cup dry white wine
* 1 1/2 Tbsp all-purpose flour
* 3/4 cup skim milk
* 1 Tbsp dijon-style mustard

Instructions

Combine paprika, salt, and pepper, sprinkle evenly over chicken pieces. In a sprayed non-stick skillet, cook chicken 3-5 minutes on each side until browned. Set chicken aside. Combine 1/4 cup milk with flour, stir until well-blended. Add wine to skillet, scraping particles that cling to the bottom, then add milk and flour mixture, stirring in over heat. Add remaining milk and mustard and cook over medium heat until thickened. Return chicken to skillet, bring to a boil, cover, and simmer for 5 minutes, or until chicken is cooked through.

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Unfried Chicken Kiev

Ingredients

* 6 skinless boneless chicken breast halves
* 3 Tbsp low-fat margarine
* 1 Tbsp chopped fresh chives
* 1/8 tsp garlic powder
* 2 Tbsp chopped fresh parsley
* 1/2 tsp paprika
* 2 cups cornflake cereal
* 1/4 cup skim milk

Instructions

Soften margarine, preheat oven to 425 F. Cut margarine into 6 slices, place one on center of each chicken breast. Sprinkle garlic powder and chives evenly among 6 slices. Fold chicken breast over margarine, fold up sides, and secure with wooden skewer. Crush cornflakes, mix with parsley, and paprika. Dip chicken in milk, then coat with cornflake mixture. Place breasts, seam-side down, in sprayed 9 inch square baking pan. Bake 35 minutes or until cooked through.

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Buffalo Chicken Strips

Ingredients

* 1 lb boneless skinless chicken breasts
* 1/2 cup BBQ sauce
* 1/2 cup low-fat butter substitute
* 1/4 tsp celery seed
* 1 Tbsp white vinegar
* 1/2 tsp Tabasco sauce
* 1/2 tsp red pepper flakes
* 1/4 tsp black pepper
* 1/2 tsp cayenne pepper
* 1/4 tsp Worcestershire sauce

Instructions

Preheat oven to 375 F. Simmer all ingredients except chicken on low heat, stirring occasionally, while cutting chicken into strips. Remove sauce from heat, lightly coat chicken and place on sprayed cooking sheet. Bake 15-20 minutes, or until cooked through, cover with remaining sauce and serve.

Chicken Noodle Casserole

Ingredients

* 4 cups egg noodles
* 2 cans condensed lowfat cream of mushroom soup
* 1/4 cup skim milk
* 6 oz cooked chicken breast halves
* 1 can tomatoes (optional: with green chiles)
* 10 oz frozen vegetables of choice

Instructions

Preheat oven to 350 F. Cook egg noodles, drain, set aside. Chop chicken into bite-sized pieces, mix in large bowl with all other ingredients. Transfer to 9 x 13 baking dish, bake 30 minutes.

Quick Chicken Teriyaki

Ingredients

* 4 boneless skinless chicken breast halves
* 1/4 cup low-sodium teriyaki sauce
* 1 Tbsp vegetable oil
* 4 fresh cloves garlic, pressed
* 1 tsp fresh ginger, pared and minced

Instructions

90 minutes before mealtime, place chicken pieces in nonstick 9 inch square baking dish, combine remaining ingredients, and pour over chicken. Cover and place in refrigerator to marinate for one hour. Meanwhile, preheat oven to 350 F. Bake chicken uncovered for 15 minutes, turn, bake additional 10-15 minutes until is cooked through.