Meat Recipes

[Zana]

Oven Chicken Cacciatore

INGREDIENTS
2 Zucchini, sliced
1 Can (14.5 oz.) Italian-style diced tomatoes, undrained OR 2 cups fresh tomatoes, diced
1 Can (14 oz.) artichoke hearts, drained, halved
½ Cup pitted black olives
½ Cup KRAFT Grated Parmesan Cheese, divided
1 Pkt. SHAKE 'N BAKE Italian Seasoned Coating Mix
3 Each chicken thighs and legs (2-1/2 lb.)
3 Cups penne pasta, uncooked

DIRECTIONS
• HEAT oven to 400°F.
• COMBINE first 4 ingredients in large shallow baking dish; set aside.
• Mix 1/4 cup cheese and coating mix in separate shallow dish.
• Add chicken; turn to evenly coat both sides of each piece.
• Place over zucchini mixture.
• BAKE 45 min. Or until chicken is done (165°F).
• Meanwhile, cook pasta as directed.
• DRAIN pasta.
• Serve topped with chicken, zucchini mixture and remaining cheese.

Kraft Kitchens Tips

Substitute
Prepare using skinless chicken pieces. Look for them in the packaged meat
section of most larger supermarkets.
Substitute
Prepare using fusilli pasta.

[Zana]

Grilled Chicken, Gingered Sweet Potato Cakes and Broccoli


- 34g Carbs, 6g Fiber

From: DrWeil.com

These gingered sweet potato cakes make a great lunch dish on their own with a green salad, so think about making an extra serving. Sweet potatoes are a terrific source of vitamin A as beta carotene. They're also a rich source of vitamin C, fiber and lutein. This dish is very low in sodium, so feel free to add a little salt and peper to the patties if you like.

Prep time: 20 minutes

Servings: 1

INGREDIENTS
6 oz sweet potato (one large)
1 Tbsp fresh grated ginger root
1 tsp Italian or other seasoning
1 each barbecued OR grilled chicken breast (skinless & preferably hormone free) 6 oz broccoli

DIRECTIONS
• Peel sweet potato and cut into pieces.
• Put in boiling water and cook for 20 minutes or until done.
• Drain well. (Or cook the sweet potatoes, washed but unpeeled, on a paper towel in the microwave for 12 minutes, turning half way through. Peel before using.)
• Mash cooked sweet potatoes with the fresh grated ginger root and mixed herbs.
• You could also add some fresh chopped parsley or basil for color and flavor.

• Form the mashed potato mixture into two patties, and heat on a non-stick frying pan.
• You can saute them in a little olive oil or roasted sesame oil if calories aren't a major concern for you, or with a cooking spray if they are. It only takes a few minutes to brown the cakes lightly and they're ready to go.

• Meanwhile, heat up the chicken breast and steam the broccoli.
• Peel the broccoli stems, cut them into bite size pieces, put stems and florets in a saucepan with 1/4 cup water.
• Cover the saucepan, bring to a boil and steam for 5 minutes.

Ingredient Notes:
Ginger:
It's worth taking the time to master the art of grating fresh ginger root. You'll use it in often on this program. Fresh ginger root is available in most supermarkets alongside the garlic and onions. Just cut off a piece, peel it, and grate it with a regular hand held grater. (The "washboard" type of grater works better than the four-sided square.) If you're doing a lot of ginger at one time, you can use a food processor and chop it finely using the pulse setting.

Italian or other seasoning:
Depending on how spicy or highly seasoned you like your food, it's useful to keep a good salt-free herb and spice mix on hand. There are many on the market including Italian and Creole blends; Mrs Dash is one of the major brands. Just make sure you choose an all-natural one and use it wherever you would use salt.

Servings: 1
Nutrition per Serving:
353 Calories, 5g Total Fat, 1g Sat, 103mg Cholesterol, 42g Protein,
34g Carbs, 6g Fiber, 126mg Sodium

[Zana]

Guinness & Honey Grilled Lamb Leg

Categories: Lamb, Meat, Guinness, Honey, Main dish
Yield: 4 servings

INGREDIENTS
4 1/2 lb Lamb leg
2 c Beef or lamb broth
3/4 c Guinness stout
1/3 c Honey
2 tb Mustard
3 ea Garlic cloves minced
2 ts Lemon pepper
2 ts Oregano
1 ts Salt
1/2 ts Red pepper flakes

DIRECTIONS
• Trim off extra fat then make diagonal slits on both sides of lamb leg.
• Combine marinade ingredients in a bowl then spread over lamb.
• Make sure marinade is applied to the diagonal slits.
• Reserve 1/2 of marinade for basting.
• Cover then refrigerate for 3-5 hrs.
• Pre-heat grill then skewer lamb securely onto rotisserie rod.
• Cook for 1 1/2-2 hrs. over low-heat.
• Baste with remaining marinade every 15 mins.
• Remove lamb leg from grill.
• Cover then allow to rest for 10 mins. before slicing.

ORIGIN: Liam Monahan, New orleans-LA, circa 1992

[Zana]

Chicken Tenders with Spicy Black Beans

- 14g Carbs, 3.5g Fiber

From: Secrets of Good-Carb Low-Carb Living
Servings: 4

INGREDIENTS
1 lb chicken breast tenders
1 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp coarsely ground black pepper
1/4 tsp salt
1 Tbsp extra-virgin olive oil
1 cup canned black beans, undrained
1/2 cup chunky-style salsa
1/2 cup shredded reduced-fat Monterrey Jack OR
Mexican-blend cheese (optional)
3 Tbsp finely chopped fresh cilantro OR thinly sliced scallions (green onions)

DIRECTIONS
• Rinse the chicken and pat dry with paper towels.
• Combine the cumin, garlic powder, pepper, and salt, and rub some of the mixture over both sides of the chicken tenders.

• Place the olive oil in a large nonstick skillet and preheat over medium-high heat.
• Add the chicken tenders and cook for a couple of minutes on each side, or until nicely browned.

• Reduce the heat to medium, cover, and cook for about 3 minutes more or until the chicken is cooked through.
• Remove the chicken from the skillet and set aside to keep warm.

• Add the black beans and salsa to the skillet and cook over medium-high heat for a minute or two to heat through.
• To serve, place a quarter of the chicken tenders on each of 4 serving plates and top with a quarter of the black-bean mixture.

• If desired, top each serving with some of the cheese and sprinkle with some of the cilantro or scallions.
• Serve hot.

Servings: 4

Nutrition per Serving:
201 Calories, 4.9g Fat, 0.8g Saturated Fat, 66mg Cholesterol,
29g Protein, 629mg Sodium, 14g Carbs, 3.5g Dietary Fiber

Exchanges: 1 Bread/Starch, 4 Low-Fat Meat

[Zana]

Ginger Chicken Burgers with Sesame Slaw

- 29g Carbs, 2g Fiber

From: Taste of Home Winning Recipes 2, p116
This chicken burger gets an Asian-flavor twist with ginger and garlic.
It's topped off with a fabulous coleslaw. If you like, serve the coleslaw as a side for grilled items, like chicken breasts, fish fillets or chops.—Deborah Biggs, Omaha, Nebraska

This recipe is: Contest Winning
Quick
Prep/Total Time: 25 min
Servings: 2

INGREDIENTS
1 tsp minced fresh gingerroot
3/4 tsp minced garlic
1/2 tsp kosher salt
1/2 lb ground chicken
1 1/4 cups coleslaw mix
2 Tbsp thinly sliced green onion
2 Tbsp Asian toasted sesame salad dressing
1 Tbsp mayonnaise
1 1/4 tsp black sesame seeds or sesame seeds
2 sesame seed hamburger buns, split

DIRECTIONS
• In a small bowl, combine the ginger, garlic and salt.
• Crumble chicken over mixture and mix well.
• Shape into two patties.

• Broil 4-6 in. from the heat for 4-6 minutes on each side or until a meat thermometer reads 165 degrees F and juices run clear.

• In a large bowl, combine the coleslaw mix, onion, salad dressing, mayonnaise and sesame seeds.
• Serve burgers on buns with coleslaw.

Servings: 2
Nutrition Facts:
398 Calories, 21g Fat, 5g Saturated Fat, 78mg Cholesterol, 985mg sodium,
29g Carbs, 2g Fiber, 24g Protein

User Review: Sep. 16, 2012 by MsPattyinLoveland - -
It becomes dry so I made another batch but added a Tbsp of olive oil Mayo to it before grilling. Also brushed it with a low sodium teriyaki sauce & added a grilled pineapple along with it for more pizazz. My guest loved the changes. Slow is wonderful but added toasted almond slices.

[Zana]

Buffalo Chicken Grilled Cheese Sandwich
source: Closet Cooking

All of the flavours of buffalo chicken wings rolled up into a golden brown grilled cheese sandwich. You KNOW I'll be putting this one on for a lunch or game day special! Will be great with some sweet potato fries! Sue

Servings: makes 1 sandwich

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

INGREDIENTS
1/4 cup cooked shredded chicken, warm
1 tablespoon hot sauce
1/2 tablespoon mayo (optional)
1 tablespoon carrot, grated
1 tablespoon celery, sliced
1 tablespoon green or red onion, sliced or diced
1 tablespoon blue cheese, room temperature, crumbled
1/2 cup cheddar cheese, room temperature, grated
2 slices texas toast bread
1 tablespoon butter, room temperature

DIRECTIONS
• Mix the chicken, hot sauce, mayo, carrot, celery and onion in a small bowl.
• Butter the outside of each slice of bread, sprinkle half of the cheeses on the inside of one slice of bread, top with the buffalo chicken salad, the remaining cheese and finally the other slice of bread.
• Heat a non-stick pan over medium heat.
• Add the sandwich and grill until golden brown and the cheese has melted, about 2-4 minutes per side.

[Zana]

Grilled Chicken Breasts with Apple-Pear Salsa

- Ducane

Recipe By :Carole Resnick of Cleveland, OH
Serving Size : 4 Preparation Time :0:00
Categories : Blue Ribbon Chicken Breasts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 skinless boneless chicken breast halves
Marinade
2/3 cup olive oil
1/3 cup dry white wine
1/2 cup pear nectar
1/2 cup apple juice
2 Tbsp. fresh cilantro -- finely chopped
1 Tbsp. soy sauce
salt and pepper to taste
Salsa
2 medium Granny Smith apples -- quartered cored and finely diced
2 medium Bosc pears -- quartered cored and finely diced
1 small red onion -- peeled and diced
1/4 cup fresh cilantro -- finely chopped
2 Tbsp. light brown sugar -- packed
2 Tbsp. fresh lime juice
2 Tbsp. apple juice
2 Tbsp. pear nectar

For marinade:
• In large bowl, combine olive oil, wine, pear nectar, apple juice, soy sauce, cilantro, salt and pepper.
• Whisk to blend.
• Reserve 1/2 cup of marinade in small bowl for basting.
• Cover and refrigerate.
• Arrange chicken breasts, in a single layer, in shallow baking dish.
• Pour remaining marinade over chicken and turn to coat.
• Cover dish with plastic wrap and refrigerate for at least 4 and up to 24 hours.
For salsa:
• In a medium bowl, combine apples, pears, onion, cilantro, brown sugar, lime juice, apple juice, and pear nectar.
• Mix well.
• Cover and refrigerate until needed.
• Preheat grill on medium-high heat.
• Remove chicken dish from refrigerator and remove chicken breasts to plate; discard marinade.
• Place chicken breasts on grill and grill until cooked through, 5 - 7 minutes per side.
• Baste with remaining marinade as needed.
• Transfer chicken to plates (2 breast halves per plate) and top with salsa

Description:
"Winner - Ducane 1/1/01 - 3/31/01 Recipe Contest"
Source: "http://www.ducane.com/contest_winners.asp"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 750 Calories; 39g Fat (48.0% calories from fat); 56g Protein; 40g Carbohydrate; 4g Dietary Fiber; 137mg Cholesterol;
420mg Sodium.
Exchanges: 7 1/2 Lean Meat; 1/2 Vegetable; 2 Fruit; 7 Fat; 1/2 Other Carbohydrates.

[Rockporter]

Here is a beef stew recipe, if you are in a hurry this one is not for you.

I would have to say this is the best beef stew recipe I have ever come across and it has cabbage in it as well.

http://allrecipes.com/recipe/beef-an...ew/detail.aspx