Grilled Chicken Strips

These simple skewers are deliciously tasty! Great for appetizers or a main course.

Ingredients
1/4 C. soy sauce
3 Tbs. dry white wine
2 Tbs. lemon juice
2 Tbs. cooking oil
3/4 tsp. herbs
1/2 tsp. ginger
1 clove garlic, minced
1/4 tsp. onion powder
Dash pepper

Directions
Marinate chicken (deboned and cut in strips) for 2-4 hours. Skewer accordion style.
Grill about 15 minutes on low.

Spinach with Ziti Pasta

A simple, colorful pasta dish. Serve with a tossed salad and freshly grated parmesan cheese for a great meal.

Ingredients
8 oz. ziti pasta
1 14 1/2 oz. can Italian-style stewed tomatoes
1/8 tsp. crushed red pepper flakes
4 oz. fresh spinach, washed and chopped
2 oz. cream cheese
1/4 tsp. ground nutmeg

Directions
Bring a large pot filled with salted water to a boil. Add ziti and cook until tender but still firm, about 12 minutes. Meanwhile, in a medium sized non-reactive pan, combine tomatoes and hot pepper flakes. Warm over medium-low heat, breaking up tomatoes if necessary. Drain pasta and return to hot pan. Add spinach, cream cheese and nutmeg. Cook, stirring, over low heat until spinach wilts, 1-2 minutes. Pour tomato sauce over spinach ziti. Stir and toss gently to mix.

Easy Herbed Potatoes

Use this for a great side salad with a steak dinner or perfect for a side at a family barbecue.

Ingredients
2 lb. small red potatoes
2 lb. Yukon gold potatoes
2 garlic cloves, chopped
1/2 C. coarsely chopped fresh herbs (basil, chives, parsley)
1 tsp. Worcestershire sauce
1/2 tsp. dry mustard
1/2 tsp. sugar
1/2 tsp. cayenne
2 Tbs. lemon juice
1 1/2 C. plain lowfat yogurt

Directions
Simmer potatoes in a pot of salted water until tender, approximately 25 minutes. Drain potatoes and cool to room temperature. Halve or quarter potatoes and reserve. While potatoes are simmering, combine yogurt, garlic, lemon juice, Worcestershire sauce, dry mustard, sugar and cayenne and mix until smooth. Toss warm potatoes with dressing and fresh herbs, season with salt and pepper, and chill for at least two hours before serving.

Rice and Mushroom

Make your rice side dish more interesting with fresh chopped mushrooms.

Ingredients
4 C. Minute Rice
1 Tbs. salt
5 C. boiling water
1/2 lb. mushrooms, sliced
1/2 C. butter
1/8 tsp. pepper
1/2 C. onion, chopped
2 C. celery, chopped

Directions
Stir rice, salt and pepper into boiling water. Cover; let stand 5 minutes. Sauté onions, mushrooms and celery in butter. Add to rice and mix lightly with fork. Serve with Creamy Chicken Sauce.

Chicken Taco.

This classic home-made filling is great in tacos or burritos, depending on your mood.

Ingredients
1 3 lb. chicken
1 medium onion, diced
2 cloves garlic crushed
2 Tbs. oil
1 12 oz. can tomatillos, drained and mashed
1 Tbs. white wine vinegar
1/2 tsp. salt
1/4 tsp. pepper
1/4 C. fresh cilantro leaves, slightly chopped
Sour Cream (optional)

Directions
Disjoint chicken, cover with cold water. Bring to boil, cover and simmer 1 hour. Let cool in the broth to handle easily. Skin, bone and shred. Skim fat off broth and freeze. Sauté onion and garlic in oil until soft, Add tomatillos, vinegar, salt and pepper. Bring to a boil, lower heat to medium and cook 5 minutes to reduce liquid. Add chicken and cilantro, continue to cook uncovered approximately 10 minutes. Reduce heat to low to keep filling warm. Do not allow to cook too dry. Fill prepared tortillas and garnish with a dab of sour cream.

Yield: 12 tacos or 8 burritos

Oven Roasted Asparacus with Potatoes

This garlicky red potato and asparagus dish is easy and delicious served either hot or cold. Rosemary and thyme give it a sophisticated flavor. Try adding a little chopped red pepper, too delicious.

Ingredients
1 1/2 lb. red potatoes cut into chunks
2 Tbs. extra virgin olive oil
8 cloves garlic, thinly sliced
4 tsp. dried rosemary
4 tsp. dried thyme
2 tsp. kosher salt
1 bunch fresh asparagus trimmed and cut into 1 inch pieces ground black pepper to taste

Directions
Preheat oven to 425 degrees. In a large baking dish, toss the red potatoes with 1/2 the olive oil, garlic, rosemary, thyme, and 1/2 the kosher salt. Cover with aluminum foil. Bake 20 minutes in the preheated oven. Mix in the asparagus, remaining olive oil, and remaining salt. Cover, and continue cooking 15 minutes, or until the potatoes are tender. Increase oven temperature to 450 degrees. Remove foil, and continue cooking 5 to 10 minutes, until potatoes are lightly browned. Season with pepper to serve

Easy Chickpea Salad

So simple and yet still so delicious!

Ingredients
2 C. canned chick-peas, washed and drained
1/2 C. onion, finely chopped
1/2 C. parsley, finely chopped
2 cloves garlic, minced
1/3 C. lemon juice
1/3 C. olive oil
Salt and pepper to taste

Directions

Place washed and drained chickpeas in a small bowl. Combine remaining ingredients and shake well. Just before serving, pour over chickpeas and toss.

Slow Cook Roast Chicken

A delicious way to make roasted chicken that is slow cooked with the fresh tastes of paprika, cayenne pepper, onion powder and thyme.

Ingredients
1 large roasting chicken or smaller bone-in turkey breast
2 tsp. salt or to taste
2 tsp. paprika
1 tsp. cayenne pepper
1 tsp. onion powder
1 tsp. dried thyme
1/2 tsp. garlic powder or granules
1 tsp. black pepper

Directions
Combine the spices in a small bowl. Rinse the chicken or turkey and pat dry. Rub the spice mixture into the poultry, both inside and out. Cook on high for 6-8 hour or so. Remove the chicken and at this point I take out the broth and put it in a pan on the stove for either gravy or to cook noodles in as a side dish.

Fancy Fruit Salad

Ingredients
2 lg. cans pineapple chunks
2 lg. cans pears
2 lg. cans peaches
1 lg. can mandarin oranges
1 lg. jar maraschino cherries
2 boxes tapioca pudding
4 med. bananas

Directions
Save juice from all cans except from the mandarin oranges. Cut fruit up in chunks. Measure 1/3 C. your juice and add to fruit. Cook pudding on stove per box directions, and let cool. Pour over fruit mixture. Add bananas and cherries after salad has cooled.

Five Fruits Salad

All these fruits taste better together!


Ingredients
1/2 C. orange juice
1 C. blueberries
1 C. watermelon
1 banana, peeled and sliced
1 peach, pitted and cubed

Directions
Pour juice over fruit and refrigerate until cold-overnight is best. Serve in pretty wine goblets or glass bowls. Serves 4.

Golden Fruits Salad

With golden delicious apples, bananas, grapes, vanilla yogurt, and a dash of nutmeg.

Ingredients
1 1/2 C. vanilla yogurt
2-3 Tbs. orange juice
dash nutmeg
1 Golden Delicious apple, cored and sliced
1 Red Delicious apple, cored and sliced
1 banana, sliced
1/2 C. red grapes, seeded and halved

Directions
Combine yogurt, orange juice, and nutmeg in bowl and mix. In another bowl, combine and mix fruit. Serve with dressing on salad plates lined with lettuce. Serves 3.

Fast and Easy Fruit Salad

Ingredients
1 can each:
fruit cocktail
peaches
pears
mandarin oranges
pineapples chunk

1 banana
1 apple

Directions

Open all pineapple and oranges first, drain into small bowl and save juice. If using banana and apple, cut into bite-sized pieces and soak in pineapple/orange juice, set aside. Open other fruits and drain juice, saving for something else, Put them in a large bowl then drain apple/ bananas and add to fruit. Chill and serve. Sometimes I add chopped nuts and serve Cool Whip on the side. Mix small amount of juice back in to desired moistness.

Grill Mojito Chicken Breast

The popular rum-and-mint cocktail from Cuba was the inspiration for this entrée. A last-minute spritz of grilled lime adds even more flavor.

Ingredients
3/4 C. fresh lime juice
1/2 C. + 2 Tbs. light rum
1/2 C. finely chopped fresh mint
6 Tbs. mint syrup
1 Tbs. vegetable oil
1 Tbs. coarse kosher salt
6 chicken breast halves with skin and bones (about 5 lb.)
3 large limes, quartered lengthwise
Fresh mint sprigs

Directions
Whisk lime juice, 1/2 C. rum, and next 4 ingredients in bowl. Place chicken in resealable plastic bag. Pour marinade over; seal bag. Turn bag to distribute marinade. Chill 4 hours, turning bag twice. Place lime quarters in shallow bowl. Pour remaining 2 Tbs. rum over, tossing to coat. Let stand at room temperature.

Prepare barbecue (medium heat). Grill chicken until cooked through, about 15 minutes per side. Transfer to platter. Grill limes until soft and slightly charred, about 5 minutes. Garnish platter with mint sprigs. Squeeze grilled limes over chicken and serve. Garnish
with grilled pineapple slices cut into star shapes, if desired.

Tip: Mint syrup is often shelved with the coffee and tea at the supermarket

Sauteed Salmon Fillet Whiskey Sauce

Ingredients
1 Tbs. butter
1 shallot, minced
1 (12-oz.) salmon fillet or 2 (6-oz.) fillets
Salt, pepper
1/4 C. Irish whiskey
1 tsp. apple cider vinegar
1 Tbs. minced fresh tarragon
1/4 C. whipping cream
Lime wedges

Directions
Melt butter in medium skillet. Add shallot and sauté 2 to 3 minutes. Season salmon with salt and pepper to taste. Sauté salmon 3 to 4 minutes per side. Remove to plate (salmon won't be completely cooked). Add whiskey, vinegar and tarragon to skillet and simmer 1 minute. Add cream. Season with salt and pepper. Return salmon to skillet, cover and cook 1 to 2 minutes per side. Divide fillet in half. Arrange half on each of 2 plates. Top with sauce and serve with lime wedges on the side.

Chicken Fajita Salad

Since this fajita salad eliminates the tortillas, this is a great alternative for those watching their carbs

Ingredients
4 oz. boneless, skinless chicken breast
1/4 C. onion, sliced
1/2 C. green pepper, sliced
3 C. dark leafy greens, washed and torn into bite-size pieces
2 Tbs. salsa
1/2 Tbs. reduced-sodium soy sauce or lemon juice
1 dash garlic powder
1 Tbs. fat-free sour cream (optional)

Directions
Preheat non-stick skillet over medium heat. Sauté chicken in lemon juice or soy sauce (can use leftover chicken breast) until heated through. Increase heat to medium-high to high heat and add onions, peppers, and garlic powder. Allow vegetables to char slightly. Serve over bed of lettuce and top with salsa and fat-free sour cream (if desired).

Cinnamon Lime Chicken Fajitas

Potatoes and chicken breast meat flavored with warm and lively seasonings are the fixings for some seriously tasty fajitas! Complete the dish with your favorite toppings, and serve with beans and rice.

Ingredients
4 boneless, skinless chicken breast halves
1 Tbs. ground cinnamon
Salt and pepper to taste
2 large baking potatoes, peeled and cubed
1/4 C. canola oil
1 large yellow onion, chopped
1 large clove garlic, peeled and minced
1 Tbs. chopped jalapeno peppers
1 lime, juiced
12 (6 inch) corn tortillas, warmed

Directions
Preheat oven to 400 degrees. Place potatoes in a shallow baking dish. Drizzle with about 1/2 the oil, and season with salt. Bake 30 to 40 minutes in the preheated oven, until tender. Meanwhile, season chicken with cinnamon, salt, and pepper. Arrange in a separate baking dish, and bake 30 minutes in the preheated oven, until no longer pink and juices run clear. Cool and shred. Heat remaining oil in a skillet over medium heat, and sauté onion and garlic until tender. Mix in shredded chicken, jalapeno, and lime juice. Cook until heated through. Serve the chicken and potatoes in warmed tortillas.

Korean Fried Steak

steaks used for this recipe needs to be soaked with its marinade sauce for up to 24 hours so make sure you prepare yourself for this one.

Ingredients
2 lbs. thinly sliced Scotch fillet (chuck eye steaks)
1/2 C. soy sauce
5 Tbs. white sugar
2 1/2 Tbs. sesame seeds
2 Tbs. sesame oil
3 shallots - thinly sliced
2 cloves garlic - crushed
5 Tbs. mirin (Japanese sweet wine)

Directions
In a large bowl, stir together the soy sauce, sugar, sesame seeds,sesame oil, shallots, garlic, and mirin. Add the meat, and stir to coat. Cover and refrigerate for 12 to 24 hours. Heat a large skillet over medium heat. Fry the meat for 5 to 10 minutes, or until no longer pink. Serve with salad or fried rice and some KimChee.

Grilled Tuna Steaks

Simply flavored with teriyaki and fresh ginger, this fish dish stands on its own.

Ingredients
4 tuna steaks, about 1 1/2 lb.
1 C. teriyaki sauce
1/2 tsp. garlic, minced
1/2 tsp. fresh ginger, peeled and minced

Directions
Mix the teriyaki sauce, ginger and garlic. Add the tuna and marinate in the refrigerator for at least 30 minutes, turning 2 or 3 times. Pre-heat the grill. Place the steaks on grill and cook until just done, basting with the marinade.

Jalapeno Wonton Poppers

Cream cheese, jalapeño peppers, garlic and onion make these tasty appetizers or snacks that are so easy to make!

Ingredients
1 8 oz. pkg. cream cheese, softened
1 C. Monterey jack cheese, shredded
4 oz. jalapeño peppers, seeded and diced finely
1 tsp. fresh minced garlic
3 green onions, diced
Black pepper
1 16 oz. package wonton wrappers
1 quart vegetable oil for frying

Directions
In a medium bowl, combine cream cheese, Monterey jack cheese, jalapeño peppers, garlic and green onions mix well and season with a little black pepper. Fill the wonton wrappers with approximately 1 Tbs. cream cheese mixture. Fold wrappers into triangles then press with moistened fingers to seal or seal edges as desired.

In a large skillet heat oil over medium-high heat. Carefully place 3-4 wontons at a time into the oil and quickly fry, turning once until golden brown. Remove to paper towels. Serve with your favorite chili dipping sauce, ranch dressing or naked

Thai Chicken Lettuce Wrap

Ingredients
1-2 Servings Chicken Wrap Mix (recipe follows)
6 C. Iceberg Lettuce C. (washed, dried & trimmed)
1 Tbs. Canola
1 tsp. Garlic
1/4 C. Red Onions (diced 1/4")
1/4 C. Water Chestnuts (sliced, drained & chopped 1/4"-3/8" pieces)
1/2 C. Lettuce Wrap Sauce (recipe follows)
1 Tbsp. Green Onions (sliced 1/4")
2 Tsp. Thai Basil (coarsely chopped)

Dipping Sauce:
1/2 C. Thai Sweet Chili Sauce (purchased Mae Ploy Brand)
Soy Sauce to taste
Sambal Oelek to taste (red chili paste)

Chicken Wrap Mix Ingredients: (Yield 1-2 Servings)
1 lb. Chicken Breast Meat (ground)
1 Tbs. Fish Sauce
1 Tbs. Lemongrass (fresh-finely minced)
1/4 C. Fresh Cilantro (coarsely chopped)
2 tsp. Fresh Lemon Juice

Lettuce Wrap Sauce Ingredients: (Yield 2 C.)
1 Tbsp. Lemongrass (minced)
1/2 C. Lime Juice
1/2 C. Oyster Sauce
1/4 C. Soy Sauce
Sriracha Sauce to taste
3/4 C. Sweet Soy Sauce
2 Tbsp. Water

Directions
Combine and mix all chicken wrap mix ingredients. Let marinate for at least an hour before using. Combine and mix all the ingredients for wrap sauce. Refrigerate until needed. Heat oil in wok/sauté pan. Add red onions & garlic, stir fry until garlic just begins to brown. Add chicken mix, stir fry until chicken begins to brown. Add remaining ingredients & sauce, stir fry to combine ingredients & glaze chicken mixture in the sauce. Transfer mixture onto a heated serving plate. Serve with crisp, chilled lettuce cups and dipping sauce.

Grilled Honey Mustard Ginger Chicken.

Grill these low fat, low sodium marinated chicken breasts. The hint of ginger and orange is a tasty surprise!

Ingredients
1/2 C. GREY POUPON Honey Mustard
1/4 C. orange marmalade (can substitute with sugar-free)
2 Tbs. finely chopped peeled gingerroot
2 cloves garlic, minced
4 boneless skinless chicken breast halves (1 lb.)

Directions
Mix mustard, marmalade, ginger and garlic. Place chicken in glass dish or plastic bag. Pour 1/4 C. of the mustard mixture over chicken; turn to coat. Cover. Refrigerate at least 1 hour. Remove chicken from mustard mixture; discard mustard mixture. Grill or broil chicken 5-6 minutes on each side or until cooked through. Heat remaining mustard mixture. Serve over chicken.

Tip: Substitute 2 tsp. ground ginger for 2 Tbsp. chopped fresh gingerroot.

Honey Key Lime Chicken

An interesting blend of lime, honey mustard, and soy makes for a different twist on cooking chicken.

Ingredients
1/2 C. Grey Poupon Honey Mustard
2 Tbs. lime juice
2 cloves garlic, minced
1 Tbs. soy sauce
1 tsp. grated lime peel (optional)
4 small boneless skinless chicken breast halves (1 lb.)

Directions
Mix mustard, lime juice, garlic, soy sauce and lime peel until well blended.
Reserve 1/2 C. of the mustard mixture for serving with cooked chicken.
GRILL or broil chicken 15 minutes or until cooked through, turning and brushing occasionally with remaining mustard mixture.
Serve with reserved 1/2 C. mustard mixture.