2day's recipe: Herbed Chicken Parmesan

How about chicken tonight?  an oldie, but goody.. oh - it's lighter!

Herbed Chicken Parmesan   

Ingredients 1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese, divided 1/4 cup dry breadcrumbs 1 tablespoon minced fresh parsley 1/2 teaspoon dried basil 1/4 teaspoon salt divided 1 large egg white lightly beaten 1 pound chicken breast tenders 1 tablespoon butter 1 1/2 cups bottled fat-free tomato-basil pasta sauce (such as Muir Glen Organic) 2 teaspoons balsamic vinegar 1/4 teaspoon black pepper 1/3 cup (1 1/2 ounces) shredded provolone cheese

InstructionsPreheat broiler.

Combine 2 tablespoons of Parmesan, breadcrumbs, parsley, basil, and 1/8 teaspoon salt in a shallow dish. Place egg white in a shallow dish. Dip each chicken tender in egg white; dredge in the breadcrumb mixture. Melt butter in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done. Set aside.

Combine 1/8 teaspoon salt, pasta sauce, vinegar, and pepper in a microwave-safe bowl. Cover with plastic wrap; vent. Microwave sauce mixture at HIGH 2 minutes or until thoroughly heated. Pour the sauce over chicken in pan. Sprinkle evenly with the remaining Parmesan and provolone cheese. Wrap handle of pan with foil, and broil 2 minutes or until the cheese melts.


Yields: 4 Servings

Cooking Light, NOVEMBER 2003
notes:  This lighter version of an Italian favorite loses some of the fat but none of the taste. We recommend rice-shaped orzo pasta with this saucy chicken entrée, but you can serve spaghetti or angel hair pasta instead.

CALORIES 308 (30% from fat); FAT 10.4g (sat 5.7g,mono 3g,poly 0.6g); IRON 2.3mg; CHOLESTEROL 88mg; CALCIUM 249mg; CARBOHYDRATE 16.2g; SODIUM 808mg; PROTEIN 35.9g; FIBER 1.8g 

2day's recipe: Yummy Pork Chops

This is a client favorite.  We like it too.  Enjoy!

Yummy Pork Chops   

Ingredients 2 cups Italian-style salad dressing 1/4 cup soy sauce 1/2 teaspoon pepper 4 boneless pork chops 1 med onion sliced

InstructionsIn a bowl, mix the Italian-style salad dressing, soy sauce, and pepper.
Place the pork chops in a skillet over medium heat, and cover with the dressing mixture. Cover skillet, and cook pork chops 25 minutes, turning occasionally. Remove cover, reduce heat to low, and continue cooking to desired doneness.

You can slice the onion, put in a dish and put pork chops on top, then dressing and bake in the oven for about 30 mins on 375 degrees.


Yields: 4 Servings

2day's Recipe: Grilled Salmon with Roasted Corn Relish

Tonight is going to be gorgeous, so how about a grilling recipe??!!!  Plus, it is a fish dish from Cooking Light - good for you!
Enjoy :-)

Grilled Salmon with Roasted Corn Relish         

This entire dish is prepared on the grill, infusing both the relish and salmon with a bit of smokiness. Ingredients 4 Anaheim chiles Cooking spray 2 shucked ears corn 1 cup diced tomato 1/4 cup chopped fresh cilantro 6 tablespoons fresh lime juice 1 teaspoon salt divided 1/2 teaspoon freshly ground black pepper divided 1 teaspoon ground cumin 4 (6-ounce) skinless salmon fillets

InstructionsPrepare grill.

Place chiles on grill rack coated with cooking spray; grill 5 minutes on each side or until blackened. Place chiles in a heavy-duty zip-top plastic bag; seal. Let stand 5 minutes. Peel chiles; cut in half lengthwise. Discard seeds and membranes. Cut chiles into 1/4-inch strips.

Place corn on grill rack coated with cooking spray; grill 10 minutes or until lightly browned, turning occasionally. Cool slightly. Cut kernels from cobs.

Combine chiles, corn, tomato, cilantro, and juice; toss gently. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Combine remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, and cumin, stirring well. Rub spice mixture evenly over both sides of salmon. Place salmon on grill rack coated with cooking spray; grill 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with relish.

Yields: 4 Servings

Cooking Light, JUNE 2007

2day's Recipe: Gorgonzola-Stuffed Pork Tenderloin

Feel free to sub Gorgonzola cheese with other cheese, like feta or even mozzarella.  Enjoy:-)


Gorgonzola-Stuffed Pork Tenderloin 

Ingredients 2 pork tenderloins 1 package, trimmed of silver skin, about 1 1/2 to 1 3/4 pounds Salt and pepper 2 shallots, finely chopped 1/2 cup gorgonzola crumbles 1/3 cup chopped toasted walnut pieces a generous handful 4 to 5 sprigs fresh thyme finely chopped 2 teaspoons lemon zest EVOO – Extra Virgin Olive Oil 2 teaspoons fennel seeds 2/3 palmful Kitchen twine Balsamic drizzle

InstructionsPreheat grill pan, large griddle or outdoor grill to medium-high heat.
Cut into and across the tenderloins lengthwise to open them. Place the meat under parchment or plastic wrap and pound meat out to just shy of a half-inch thick, using a mallet or heavy small skillet. Season the pork with salt and pepper on the exposed side.
Combine the shallots with cheese, toasted nuts, thyme and lemon zest. Evenly distribute half of the mixture onto each pork loin. Roll the pork tenderloins up and secure the rolls with kitchen twine. Generously coat the meat with EVOO and season liberally with salt, pepper and fennel seeds.
Grill 15 minutes on each side then let meat rest under loose foil for 10 minutes before slicing. Remove string, slice into 8 medallions per pork loin and serve garnished with some balsamic drizzle. 

2day's recipe: Marinated Grilled Chicken Breast with Watermelon-Jalapeno Salsa

Today's recipe is a family & client favorite.  The Watermelon salsa is wonderful with fish and pork.  I love it with salmon and let's face it, I really don't like salmon all that much.  So I'm always looking for ways to enhance fish, this salsa is one of my summertime answers.  Enjoy :-)  oh - I served it with jasmine rice with cilantro (could add black beans)

   Marinated Grilled Chicken Breast with Watermelon-Jalapeño Salsa

Sweet watermelon perfectly complements the earthy spices—oregano, chili powder, and cumin— used to marinate juicy chicken breasts. Outstanding Rate brown rice, black beans with cilantro and green onions Ingredients 1 tablespoon chopped fresh oregano 1 tablespoon extravirgin olive oil 1 teaspoon chili powder 3/4 teaspoon ground cumin 1/2 teaspoon salt 3 garlic cloves minced 4 (6-ounce) skinless boneless chicken breast halves Cooking spray 2 cups (1/2-inch) cubed seeded watermelon 1 cup (1/2-inch) cubed peeled ripe mango 1/4 cup finely chopped red onion 2 tablespoons chopped fresh cilantro 2 tablespoons finely chopped seeded jalapeño pepper (about 1 small) 1 tablespoon fresh lime juice 1/2 teaspoon sugar 1/4 teaspoon salt

InstructionsCombine first 6 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator up to 4 hours, turning bag occasionally.

Prepare grill.

Place chicken on a grill rack coated with cooking spray. Grill 5 minutes on each side or until done. Combine watermelon and remaining ingredients. Serve watermelon mixture with chicken.


Yields: 4 Servings

Cooking Light, AUGUST 2007
notes:  Yield: 4 servings (serving size: 1 chicken breast half and 1 cup salsa)

CALORIES 304 (25% from fat); FAT 8.3g (sat 1.8g,mono 4.1g,poly 1.4g); IRON 1.8mg; CHOLESTEROL 108mg; CALCIUM 44mg; CARBOHYDRATE 15.9g; SODIUM 540mg; PROTEIN 40.7g; FIBER 1.5g

Cuisine:

2day's recipe: Vietnamese-Spiced Pork Chops

wow, this has already been a busy week for me...hope yours is going well.  Today's recipe is very easy to prepare and a little different from the usual pork chops.  oh - and it is a Cooking Light recipe, even better!  Enjoy :-)

 Vietnamese-Spiced Pork Chops

Smooth this sweet-hot rub into the scored surface of the chops. Serve with rice.- I served it with CL's Mint-Cilantro & Coconut Rice and a marinated cucumber salad (which cut the fire nicely). Ingredients 4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick) 2 tablespoons brown sugar 2 teaspoons paprika 2 teaspoons ground coriander 3/4 teaspoon salt 1/2 teaspoon crushed red pepper 1 tablespoon bottled minced ginger 2 teaspoons bottled minced garlic Cooking spray Sliced green onions

InstructionsLightly score a diamond pattern on both sides of pork. Combine sugar and next 6 ingredients (sugar through garlic); rub evenly over pork.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add pork; cook 4 minutes on each side or until done. Garnish with sliced green onions, if desired.


Yields: 4 Servings

Cooking Light, OCTOBER 2003
notes:  Nutritional Information
Calories:199 (29% from fat)
Fat:6.4g (sat 2.1g,mono 2.7g,poly 1g)
Protein:25.3g
Carbohydrate:9.2g
Fiber:1.1g
Cholesterol:62mg
Iron:1.4mg
Sodium:491mg
Calcium:42mg

2day's recipe: Chicken Piccata with Pasta and Mushrooms

Happy Monday to you!  Today's recipe is one of my favorite spring recipes.  I usually serve a Caesar salad & garlic bread.  Enjoy :-)

Chicken Piccata with Pasta and Mushrooms    

Ingredients 6 ounces whole-wheat angel hair pasta 1/3 cup all-purpose flour divided 2 cups reduced-sodium chicken broth 1/2 teaspoon salt divided 1/4 teaspoon freshly ground pepper 4 chicken cutlets (3/4-1 pound total), trimmed 3 teaspoons extra-virgin olive oil divided 1 10-ounce package mushrooms sliced 3 large cloves garlic minced 1/2 cup white wine 2 tablespoons lemon juice 1/4 cup chopped fresh parsley 2 tablespoons capers rinsed 2 teaspoons butter

InstructionsBring a large pot of water to a boil. Add pasta and cook until just tender, 4 to 6 minutes or according to package directions. Drain and rinse.

Meanwhile, whisk 5 teaspoons flour and broth in a small bowl until smooth. Place the remaining flour in a shallow dish. Season chicken with 1/4 teaspoon salt and pepper and dredge both sides in the flour. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned and no longer pink in the middle, 2 to 3 minutes per side. Transfer to a plate; keep warm.

Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes. Transfer to a plate. Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes. Stir in the reserved broth-flour mixture, lemon juice and the remaining 1/4 teaspoon salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes.

Stir in parsley, capers, butter and the reserved mushrooms. Measure out 1/2 cup of the mushroom sauce. Toss the pasta in the pan with the remaining sauce. Serve the pasta topped with the chicken and the reserved sauce.


Yields: 4 Servings