CHICKEN VERONIQUE

6 boneless, skinless chicken breast halves*
1/4 tsp salt
1/8 tsp nutmeg
4 tsp butter
2/3 cup white wine or chicken broth
2 tbsp orange marmalade
3/4 tsp dried tarragon
2 tsp all-purpose flour
1/2 cup half-and-half cream
1 1/2 cups green grapes, halved

Sprinkle the salt and nutmeg over the chicken breast halves. Coat a large nonstick skillet with cooking spray and heat over medium heat. Melt butter in skillet and add the chicken pieces. Cook chicken 3 to 5 minutes per side until lightly browned. In a small bowl, combine the wine or chicken broth, marmalade and tarragon. Add the mixture to the skillet and bring to a boil. Reduce heat, cover and simmer for 7 to 11 minutes until the chicken juices run clear. Remove the chicken and keep it warm. Combine the flour and half-and-half until smooth. Slowly stir the cream mixture into the skillet. Bring mixture to a boil and cook for 2 minutes or until thickened. Stir in the grapes and heat through. Serve sauce over the chicken.

*May substitute boneless, skinless thighs, if you prefer

Note: This recipe is okay for diabetics as 1 breast half with 1/3 cup sauce =226 calories, 13 g carbs and 24 g protein.

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INDIVIDUAL CHEESY MEAT LOAVES

NOTE:  This makes 2 individual meat loaves.  Double the recipe if you are serving 4 persons.

1 egg
2 tbsp picante sauce
1/4 cup oats
1 tsp dry minced onion
1/4 tsp chili powder
dash of salt
1/2 lb 80/20 ground beef*
1/3 cup picante sauce for topping
1/4 cup shredded Mexican-Blend cheese

In a small bowl combine the egg, picante sauce, oats, onion, chili powder, and salt.  Add the beef and mix together well.  Shape into two equal loaves and place in a microwave-safe baking dish.  Cover and cook on high for 5 to 6 minutes or until a meat thermometer reads 160 degrees.

Place the 1/3 cup of picante sauce in a small bowl, cover and microwave on high for 30 seconds.  Pour the sauce over the meat loaves and top with the shredded cheese.  Cover and microwave 45 to 60 seconds until the cheese is melted.

 *Ground chicken or turkey may be substituted.

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SAUTEED SQUASH TRIO

1 lb butternut squash, peeled and cubed

1 cup chopped red bell peppers

1 cup chopped red onion

2 tbsp olive oil

2 tbsp butter

1 lb zucchini and yellow squash, cubed

1/4 cup chicken or vegetable broth

1 tsp chopped fresh thyme

In a saucepan of boiling (salted, if desired) water, cook butternut squash 3 minutes or until fork tender. Drain.

In a skillet, combine butter and olive oil. Cook peppers and onions in mixture 3 minutes.

Add the cooked squash and the remaining ingredients to the skillet and cook 5 minutes.

Yield: 6 servings

recipe First for women 2010

HAWAIIAN HAM SALAD POCKETS

1 1/4 cups fully cooked ham, cubed
3/4 cup unsweetened pineapple tidbits
1 large carrot, chopped
1/4 cup mayonnaise
1 tbsp honey mustard
2 pita breads (6-inch), halved
4 lettuce leaves

In a small bowl, combine the ham, pineapple, and carrot. Stir in the mayonnaise and mustard until well blended. Line each of the pita halves with a lettuce leaf and fill with the ham salad.

CHICKEN WITH SUN-DRIED TOMATOES

3 tbsp olive oil

4 skinless, boneless chicken breast halves

1 shallot or green onion, finely chopped

1 can condensed cream of mushroom soup

3/4 cup water

1/4 cup thinly sliced sun-dried tomatoes

1 tbsp red wine vinegar

2 tbsp chopped fresh basil leaves

4 cups hot cooked extra wide egg noodles

1/4 cup shredded Parmesan cheese, optional

Heat 2 tablespoons of the olive oil in a skillet over medium-high heat. Add the chicken and cook until well browned on both sides, about 10 minutes. Remove chicken from skillet.

Heat the remaining oil in skillet over medium heat. add the shallot and cook, stirring, 2 minutes. Stir in soup, water, tomatoes, vinegar and basil in the skillet.

Return the chicken to the skillet and heat to boiling. Reduce heat to low and cook 5 minutes or until chicken is cooked through. Serve chicken and sauce over the noodles. Sprinkle with the Parmesan cheese and some thinly sliced basil, if desired. 

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WARM HERO HAM SANDWICHES

1 tbsp olive oil
1 onion, sliced
1 red bell pepper, sliced into rings
1 green bell pepper, sliced into rings
1 lb Honey Baked ham slices
1 cup grated mozzarella cheese
2 French baguette loaves, cut into thirds
6 tsp Dijon mustard

Heat a skillet over medium heat and add the olive oil. Add the onions and bell peppers; saute, stirring until vegetables are tender. This will take about 5 minutes. Cool slightly. Preheat the broiler.

Lay the baguette sections on a cutting board and slice each horizontally. Spread each bottom part with the Dijon mustard. Layer the ham slices and the onion mixture over the bottom baguette slice and sprinkle a generous tablespoon of cheese over the top. Place the open-face baguette slices on a baking sheet and broil for 3 to 4 minutes until cheese is melted. Replace the top slices and serve warm.

Serves 6.

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BEER-CHEESE DIP

 

1/3 cup beer (or apple juice for us teetotalers)

several dashes hot pepper sauce (to suit taste)
1 cup cubed pasteurized process cheese spread (4 oz) (Velveeta type)
2 tbsp canned diced green chili peppers
1 tbsp flour
1/2 tsp dry mustard
1 to 2 tbsp milk (for thinning)

Serve with assorted vegetables and whole-grain crackers for dipping.

In a 1-quart microwave-safe bowl, combine beer or apple juice and hot pepper sauce. Microwave on high, uncovered, 1 to 2 minutes until very hot. Meanwhile, combine cubed cheese, green chilies, flour, and mustard. Stir into the hot mixture. Cook, uncovered, on high an additional 2 to 4 minutes or until cheese starts to melt and mixture is heated through, stirring every minute. Stir in enough milk to make dip of dipping consistency.

Yields about 3/4 cup.

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WHIPPED CREAM BISCUITS

 

2 cups Bisquick

2/3 cup whipped cream

Preheat oven to 450 degrees.

Mix ingredients until a soft dough forms. Turn out onto a cloth-covered board that has been dusted with additional Bisquick. Gently roll dough in the baking mix to coat; shape into a ball.

Knead dough ball 10 times then roll or pat out to  half-inch thickness. Cut with a 2-inch biscuit cutter (or a glass) that has been dipped in Bisquick. Place an inch apart on a ungreased baking sheet and bake 10 to 12 minutes until golden brown.

Yield: 1 dozen

Note: Biscuits may be made, covered, and refrigerated up to 4 hours before baking.

CRANBERRY DARK CHOCOLATE TRAIL MIX

Note: Dark chocolate has health benefits such as improving moods and skin protection. Do not overdo eating dark chocolate so this trail mix makes a good snack. All the ingredients in this mix have healthy benefits.

1 (10-oz) bag dark chocolate chips

1 1/2 cups dried cranberries

1 1/2 cups sliced almonds

1 cup raisins

1 cup coarsely toasted walnuts

1/2 cup pistachios

Combine all ingredients in a large bowl until well mixed. Store in jars or other airtight containers. 

Yield: 6 servings

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BERRIES AND COOKIE DESSERTS

2 cups quartered fresh strawberries
1 1/4 cups fresh raspberries
1 1/4 cups fresh blackberries
2/3 cup fresh blueberries
4 tbsp sugar, divided
2 tsp fresh lemon juice
4-oz reduced fat cream cheese
1 1/2 cups fat-free frozen whipped topping, thawed
Dash of ground cinnamon
12 miniature meringue cookies, quartered

In a large bowl, combine all the berries, half of the sugar, lemon juice; let stand at room temperature about a half hour.

In a small mixing bowl, beat cream cheese until smooth. Beat in the whipped topping, remaining sugar, and cinnamon until combined. Just before serving, divide the berries evenly between six dessert dishes. Top with the whipped topping mixture and sprinkle with the cookie pieces.

Note: This is an old TOH recipe and photo.

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