Thursday, June 17, 2010

Buffalo Chicken with Buttermilk-Feta Sauce

Source: Clean Eating Magazine, July/August 2010

1/2 cup nonfat plain greek yogurt
2 tbsp nonfat buttermilk
2 tbsp white wine vinegar
1/2 cup low-fat crumbled feta cheese
3 green onions, chopped (about 1/4 cup)
1/4 tsp sea salt
4 tbsp hot sauce
1 tbsp olive oil
1 tbsp paprika
4 boneless skinless chicken breasts (about 1 1/2 lbs), cut into pieces
olive oil cooking spray

In a medium bowl, whisk together yogurt, buttermilk, vinegar, feta, onions and salt. Cover and refrigerate mixture until ready to serve.

In a small bowl, combine hot sauce, oil and paprika. Place chicken in a large shallow dish. Pur hot sauce mixture over chicken, tossing to coat. Cover and marinate for at least 30 minutes at room temperature or in the refrigerator up to 8 hours.

Preheat oven to 400 degrees. Mist a large baking sheet with cooking spray. Remove chicken from hot sauce marinade, discarding marinade, and place chicken on baking sheet. Bake 8-10 minutes or until chicken is cooked through. Top with buttermilk-feta sauce. (I served mine on the side for dipping).

Tuesday, June 15, 2010

Zesty Spaghetti Salad


1 lb. thin spaghetti, cooked and drained
1 16oz. bottle zesty italian dressing (I only used about 8oz.)
1 cup celery, chopped
1 purple onion, quartered and thinly sliced
1 green pepper, chopped
1 cup fresh mushrooms, thinly sliced
1 cup pepperoni slices, halved
1 can ripe olives, well drained and sliced
1 cup cherry tomatoes, halved
2-3 Tbsp. salad seasoning spice
Parmesan cheese, grated

Before cooking, break spaghetti in small pieces. Drain and rinse with cold water, drain well.

Mix spaghetti and all veggie ingredients. Add pepperoni if desired. Add salad seasoning, italian dressing and sprinkle with parmesan. Marinate in refrigerator at lesat 2 hours, the longer the better. Stir cheese in when ready to serve.

Chile-Chicken Enchiladas

Source: Betty Crocker
Servings: 8 enchiladas

1 19oz. can enchilada sauce
2 cups diced, cooked chicken
1 1/2 cups shredded monterey jack cheese (6 oz)
1 cup sour cream (or greek yogurt)
1 4.5oz. can chopped green chiles
1 11oz. pkg. flour tortillas for burritos (8 inch)
1 cup shredded cheddar cheese
Chopped avocado or green onions, if desired

Heat oven to 350. Spray bottom of 13x9 glass baking dish with cooking spray. Spread 1/2 cup enchilada sauce in bottom of baking dish. In medium bowl, stir together chicken, monterey jack, sour cream and chiles.

Spoon about 1/3 cup chicken mixture down center of each tortilla. Roll up tortillas; arrange seam side down in baking dish. Top enchiladas with remaining enchilada sauce. Sprinkle with cheddar cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.

Bake 35 minutes. Remove foil; bake 5-10 minutes longer or until hot and cheese is melted. Top with avocado or green onions. Serve with lettuce, chopped tomato and additional sour cream.

Asian-Style Marinade

Makes 1 cup of marinade (enough for up to 2 lbs. meat)

1/2 cup rice wine vinegar
1/2 cup low-sodium soy sauce
2 tbl. honey
1 tsp. fresh ginger root, grated
1/2 tsp. black pepper
2 garlic cloves, minced

Combine all ingredients in a large ziploc bag and mix thoroughly. Add meat and let sit for 8-12 hours. Grill or broil, disposing of used marinade.

Spicy Marinade

Makes 1 cup of marinade for up to 2 lbs. meat

1 cup thawed orange juice concentrate
2 tsp. lime rind
1/2 cup lime juice
1/2 cup honey
4 tsp. cumin
1/2 tsp. salt
6 cloves garlic, crushed or finely minced
4 jalapenos, seeded and finely minced

Combine all ingredients in a large ziploc bag and mix thoroughly. Add meat and let sit for 8-12 hours. Grill or broil according to directions; disposing of used marinade.

Gyro Burgers

Source: Kraft
Serves 4

4 frozen meatless burgers (we like Morningstar Farms Grillers)
1/2 cup fat free sour cream (or greek yogurt)
1 clove garlic, peeled and minced
4 medium whole wheat pita breads
2 plum tomatoes, sliced
1 cup shredded lettuce
1/4 of a medium cucumber, chopped (about 1/2 cup)
1/4 cup crumbled low-fat feta cheese

Cook burgers according to package directions.
Meanwhile, mix sour cream and garlic until well blended.
Cover pita breads with tomatoes, lettuce and cucumber; drizzle with sour cream sauce. Top each with 1 burger, but in half, and feta cheese.

Panini Florentine

Source: Kraft
Serves 4

4 small boneless skinless chicken breast halves
1/2 cup Balsamic Vinaigrette Dressing
8 slices whole grain bread
1/4 cup low-fat mayonnaise
1/2 cup fresh spinach leaves
2 roasted red peppers, cut in half
4 slices mozzarella cheese

Marinate chicken in dressing in glass dish in refrigerator for 30 minutes.
Cook chicken in skillet on medium heat 5 minutes on each side or until cooked through. (I cooked mine on the George Foreman Grill)
Spread bread with mayo; fill with remaining ingredients to make 4 sandwiches.
Cook in panini press on medium heat 5 minutes or until golden brown.

Chicken Pesto

Serves 8

1 package pesto sauce mix
8 boneless skinless chicken breasts
4 slices provolone cheese, cut in half
1 4oz. can sliced mushrooms

Prepare pesto sauce according to package directions.
Heat oven to 350 degrees.
Spray a 9x12 dish with cooking spray.
Moisten chicken with water; shaking off excess and coat with bread crumbs.
Place chicken in baking dish. Spread pesto sauce evenly over chicken.
Cover each breast with 1/2 slice of provolone. Spread mushrooms over cheese.
Bake for 45 - 50 minutes.