Chicken Dishes and Articles

1 Chicken breasts; cut/skinned

2/3 c Yogurt; plain

1 c Crumbs; corn flakes, *

Spices; of your choice ** Calories per serving: 300 Approx. Cook Time: 1:00 *Can use Italian bread crumbs, or whatever you like. **I put in paprika, oregano, thyme, some hot pepper flakes. Put enough cereal in the blender to make 1 cup of crumbs. You can use diet bread or pita but cereal makes a crunchier coating. Put in your favorite spices and blend or use FP. Take the skin off the chicken and coat with yougurt. Roll the pieces in crumbs to coat. Put on a cookie sheet sprayed with Pam. Bake in a 350 degree oven for about one hour. This recipe has been around for years in one way or another, but it is good, low calorie and low everything else. WW; 4Pt; 1/3 milk; 1/2 brd

1 1/2 teaspoons olive oil

vegetable cooking spray 1 medium onion -- chopped

2 garlic cloves -- mincd

3 large carrots -- scrubbed and sliced

1 small sweet potato -- sliced

16 ounces cooked chickpeas (1-3/4 cups) -- rinsed and drained

4 cups lowfat chicken broth

2 tablespoons lemon juice -- or less to taste

salt and pepper

Heat the olive oil and a generous spray of the cooking spray in a large pot for 4 5 seconds. Stir in the onions and garlic, and saute for 3 minutes over medium-low heat, stirring frequently. (You may have to add 1 to 2 teaspoons of water to prevent the onions from burning.) Stir in the carrots, sweet potato, chick-peas, and chicken broth. Cover and simmer for 30 to 35 minutes, or until the carrots are tender.

Remove from heat and puree. Return to the pot, then stir in the lemon juice, and salt and pepper to taste. Reheat just to the boiling point, and serve immediately. Serve with a green salad and some crusty breads. Freezes well.

cups. *Per cup: 148 cals; 3.5 g fat (2.2%). Exchange values: 1 vegetable; 1-1/2 bread; 1/2 fat. *Fear of Frying: A Sensible Approach to Quick & Easy, Healthy, Low-Fat Eating for the Busy Family. (1996) by Virginia N. White (Chronimed Publishing).

2 pk Lime-flavored gelatin

1 c Boiling water

1 c Crushed pineapple

-- and its syrup 1/2 c Thin-sliced coconut

1/2 c Chopped walnut halves

-OR- pecan halves Plan on sliced chicken or turkey or cold pork, the salad mold and Pineapple Figs for an appetizing luncheon. For Pineapple Figs, place about 20 California dried figs in a saucepan with 1 No. 2 can of pineapple juice, 2 slices lemon, and 1 cup sugar. Bring to a boil, lower heat to simmer, cover and cook for 30 minutes. Chill before serving with Exotic Salad. EXOTIC SALAD: Stir gelatin into hot water and stir until dissolved. Add remaining ingredients. Place in individual molds. Chill. Turn out on salad greens, top with mayonnaise and sprinkling of coconut. Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias

1/2 lb Chanterelles -- trimmed

4 tb Butter

8 Parsley stems -- finely chopped

5 Scallions -- finely chopped

1 Clove garlic -- finely chopped

16 Snails

2 tb Flour

2 c Chicken stock

1 c Dry white wine

1 t Basil

2 Cloves

1 t Thyme

1 Bay leaf

Salt and white pepper 3 Egg yolks

1 tb White vinegar

3 tb Cream

Slice a few of the chanterelles and cook them in the butter for 5 minutes. Skim the slices from the pan and reserve for garnishing the stew. Add the parsley stems, scallions, garlic, snails and the remaining chanterelles to the butter and cook for 5 minutes. Add the flour and stir until the flour looks gritty. Slowly add the chicken stock, wine, herbs and spices, season to taste, and simmer for 2 hours. Beat the egg yolks, vinegar and cream together and stir in a little of the simmering liquid. Turn the heat to the lowest point and add the egg yolk mixture to the stew. Stir until creamy and silken. Serve in shallow bowls, garnished with the chanterelle slices. Source: The Captain Whidley Inn, Washington state. From: "American Bistro", an Irene Chalmers book, Contemporary Books, Inc.

10 oz (1) Pkg frozen English peas;

1/4 md Head lettuce;

3 oz Fresh lettuce;

3 oz Fresh spinach leaves;

1/2 c Green onions; chopped

2 ts Bouillion granules;

-chicken-flavored 1/8 ts Pepper;

1 1/4 c Water;

1/4 c Skim water

Comine English peas, lettuce, spinach, green onions, bouillion granules, chervil and pepper in a large saucepan; stir in water. Cover and bring to a boil; reduce heat, and simmer 20 minutes. Process mixture to saucepan, and stir in milk. Cook over medium heat, stirring frequently, until thoroughly heated. Food Exchange per serving: 1/2 STARCH EXCHANGE; CAL: 46; CHO: tr; CAR: 8gm; SOD: 64mg: Source: All New Cookbook for Diabetics and Their Families. Brought to you and yours via Nancy O'Brion and her Meal-Master

3 Tbsp Butter

1 1/2 C Green Onions And Tops -- chopped

1 10 Oz. Pkg. Frozen Chopped Spinach -- thawed

2 Cans Frozen Potato Soup -- thawed

1 C Light Cream Or Cream Substitute

2 1/2 C Chicken Broth -- boiling

2 Tbsp Lemon Juice

1/2 Tsp Salt -- or to taste

1/4 tsp Pepper

Chives -- for garnish

Melt butter in double boiler until frothy. Sauté onions in butter 2 to 3 minutes. Add spinach, potato soup, cream, and chicken broth. Mix well and stir for 15 minutes. Purée in blender, andding lemon juice, salt and pepper. Chill several hours or overnight. Serve with sprinkle of chives on top. May be thinned with milk, if desired.

Makes about 2½ quarts.

Source: "Mmountain Measures" -- Junior League of Charleston, WV ed. 1974

billspa@icanect.net