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Recipes
Healthful Tex-Mex Chicken Skillet
By vail28
1. Sprinkle chicken with seasoning
- 1 pound skinless, boneless chicken breast halves, cut into bite-size strips
- 1 tablespoon Southwest chipotle-flavor salt-free seasoning
- 1 tablespoon oil
- 1 medium yellow sweet pepper, coarsely chopped
- 1 small zucchini, quartered and bias-sliced
- 1/2 of a medium onion, cut into thin wedges
- 1/2 cup Old El Paso® salsa
- 1/2 cup Green Giant® frozen whole kernel corn
- 1/2 cup Progresso® canned black beans, rinsed and drained
- 4 8-inch whole wheat flour tortillas, hot cooked brown rice, or red sweet peppers with tops and ribs removed
Grilled Chicken Salad with Corn, Peppers, and Tortilla Chips
By vail28
Prepare the chicken: In a bowl let the chicken marinate in the lime juice with the oregano and salt and pepper t...
- For the chicken
- 2 boneless chicken breasts with the skin (about 1 1/2 pounds), halved
- 1/2 cup fresh lime juice
- 1 teaspoon dried oregano, crumbled
- vegetable oil for brushing the chicken
- 2 cups cooked fresh corn kernels (cut from about 4 ears)
- 1 large red bell pepper, diced
- 3 scallions, sliced thin
- 2 tablespoons fresh lime juice, or to taste
- 1 tablespoon finely chopped fresh or 1 teaspoon crumbled dried oregano, or to taste
- 1/2 teaspoon ground cumin, or to taste
- 1/4 cup olive oil
- 1 bunch of arugula, washed well and spun dry
Smoked Chicken and Cranberry Salad
By vail28
Soak cranberries in a bowl of warm water to cover 15 minutes, then drain well in a sieve and chop
- 1/2 cup dried cranberries (2 3/4 oz)
- 3 tablespoons olive oil
- 1 tablespoon fresh lime juice
- 3/4 lb sliced smoked chicken breast, cut into 1/2-inch pieces (3 cups)
- 1/3 cup sliced almonds with skins, toasted and cooled (1 1/4 oz)
- 3 celery ribs, thinly sliced
- 1/4 cup chopped fresh cilantro
Sauteed Shrimp with Golden Raisins, Capers, Pine Nuts, and Lemon
By vail28
Heat the oil in a large skillet over medium heat
- 2 tablespoons extra virgin olive oil
- 3 large cloves garlic, peeled and thinly sliced
- 1 pound medium North Carolina shrimp, peeled and deveined
- 2 tablespoons pine nuts
- 2 tablespoons golden raisins (sultana)
- 1 tablespoon capers, rinsed and drained
- pinch of crushed red pepper flakes
- 1/4 cup shrimp stock or vegetable stock
- 2 tablespoons butter
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons chopped Italian (flat leaf) parsley
- salt and pepper, to taste
Baked Potato Soup
By vail28
Preheat oven to 400�. Pierce potatoes with a fork; bake at 400� for 1 hour or until tender
- 4 baking potatoes (about 2 1/2 pounds)
- 2/3 cup all-purpose flour (about 3 ounces)
- 6 cups 2% reduced-fat milk
- 1 cup (4 ounces) reduced-fat shredded extrasharp cheddar cheese, divided
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup reduced-fat sour cream
- 3/4 cup chopped green onions, divided
- 6 bacon slices, cooked and crumbled
- Cracked black pepper (optional)
Zucchini Pie
By vail28
Directions 1. Preheat oven to 350°F
- 3 * 3 cups grated zucchini
- 1 * 1 small onion, chopped
- 1 * 1 cup all-purpose flour
- 1 * 1 cup grated provolone cheese
- 3 * 3 eggs, beaten
- 1/4 * 1/4 cup vegetable oil
- 4 * 4 tablespoons grated Parmesan
- 2 * 2 teaspoons chopped fresh basil
- 1 * 1 teaspoon baking powder
- 1 * 1 teaspoon kosher salt
- 1/2 * 1/2 teaspoon freshly ground black pepper
Fiesta Chicken and Rice
By vail28
1. Season chicken liberally with salt and pepper
- 4 boneless, skinless chicken breasts (about 1 1/2 pounds)
- 1/4 cup vegetable oil
- 1 cup long-grain rice
- 1 onion , chopped medium
- 4 cloves garlic , minced
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1/8 teaspoon cayenne pepper
- 1 can (14 1/2 ounces) diced tomatoes , drained
- 1 green bell pepper , chopped medium
- 1 1/4 cups low-sodium chicken broth
- 1 cup shredded Mexican-style cheese
- 4 scallions , sliced thin
Crispy Chicken Cutlets with a Heap of Spring Salad
By vail28
1. Chicken: Rinse the chicken and pat dry with paper towels
- Chicken:
- 1-1/2 pounds boneless, skinless chicken breast, sliced into 8 thin cutlets (see Note below)
- 1/2 cup well-shaken buttermilk
- 2 large eggs
- Sea salt and freshly ground black pepper
- 2 cups fresh bread crumbs (see Note below)
- 1/2 cup all-purpose flour
- Canola oil, for sautéing
- Salad:
- 6 handfuls arugula (about 6 cups), washed and drained
- 1/4 cup fresh parsley leaves
- 1/4 cup chopped fresh dill
- Sea salt and freshly ground black pepper
- 1 cup Buttermilk Green Goddess Dressing (recipe follows)
- 1/4 cup freshly grated Parmesan cheese
- Green Goddess Dressing
- 1/2 cup well-shaken buttermilk
- 1/4 cup your favorite or homemade mayonnaise
- 1 small Kirby cucumber, peeled and chopped
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh tarragon
- 2 teaspoons Dijon mustard
- Juice of 1/2 lime
- 4 or 5 fresh basil or celery leaves
- Sea salt and freshly ground black pepper
- 1 . Place the buttermilk, mayonnaise, cucumber, chives, tarragon, mustard, lime juice, and basil in a blender and puree until smooth. Season with salt and pepper to taste. Refrigerate in an airtight container until ready to use, or for up to 1 week.
Spring Chicken Saute
By vail28
1. In a covered medium saucepan, cook green beans in a small amount of boiling salted water for 8 to 10 minutes or ...
- 2 cups fresh green beans, cut into 2-inch-long pieces
- 1 tablespoon olive oil
- 1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
- 1 tablespoon chopped fresh oregano or thyme
- 2 cups sliced yellow summer squash and/or zucchini
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1/4 cup reduced-sodium chicken broth
- 6 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 tablespoon chopped fresh basil or flat-leaf parsley
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground
Slow-Grilled Chicken With Lemon
By vail28
* 1. Start a charcoal, wood or gas fire in a grill big enough to bank coals to one side once they get hot
- 1 * 1 chicken, cut into 8 or 10 pieces
- * Juice of a lemon
- * Salt and pepper
- * Chipotle peach salsa, optional (see recipe)