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Herb-Marinated Roast Chicken

Sun, 02/17/2008 - 1:30AM by partysugar 0 Comments - 62 Views
Herb-Marinated Roast Chicken From Cooking Light 2 (3-pound) roasting chickens 1/4 cup chopped fresh rosemary 1/4 cup chopped fresh thyme 1/4 cup chopped fresh basil 1 1/2 tablespoons extra virgin olive oil 1 1/4 teaspoons salt 1 teaspoon freshly ground black pepper 4 garlic cloves, minced Cooking spray
  1. Remove and discard giblets and necks from chickens. Rinse chickens with cold water; pat dry. Trim excess fat.
  2. Place chickens on a cutting surface. Split chickens in half lengthwise. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.
  3. Combine rosemary and remaining ingredients except cooking spray. Rub mixture under loosened skin and over breasts and drumsticks. Place chicken halves in large zip-top plastic bags; seal and marinate in refrigerator 4 hours or up to 2 days.
  4. Preheat oven to 500°.
  5. Remove chicken halves from bags. Place chicken halves, skin sides up, on a broiler pan coated with cooking spray.
  6. Bake at 500° for 30 minutes or until a thermometer inserted into meaty part of thigh registers 175°.
  7. Remove chicken halves from pan; cover and let stand 15 minutes. Discard skin.
Serves 8. Nutritional Information: CALORIES 221(30% from fat); FAT 7.3g (sat 1.5g,mono 3.3g,poly 1.4g); PROTEIN 35.5g; CHOLESTEROL 113mg; CALCIUM 31mg; SODIUM 500mg; FIBER 0.5g; IRON 2.2mg; CARBOHYDRATE 1.2g
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Pom Lime Vodka Cocktail

Fri, 02/01/2008 - 12:00PM by partysugar 2 Comments - 54 Views
Pom Lime Vodka Cocktail Modified from Cooking Light magazine 1/4 cup sugar 1/4 cup water 1 cups club soda 1 cup unsweetened pomegranate juice 3/4 cup vodka 3 tbsp. fresh lime juice (about 3 limes) Ice lime slices (optional)
  1. Combine sugar and 1/4 cup water in a small saucepan; bring to a boil. Reduce heat, and simmer 2 minutes or just until sugar dissolves. Remove from heat; cool.
  2. Combine sugar syrup*, club soda, pomegranate juice, vodka, and lime juice.
  3. Place ice in a martini shaker; add about 3/4 cup pomegranate mixture. Cover and shake. Strain into a glass.
  4. Garnish with lime slice, if desired. Repeat procedure with remaining pomegranate mixture.
Serves 4. *When I doubled the recipe, I kept simple syrup recipe as is. I prefer a less sweet drink.
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Greek-Flavored Turkey Burgers

Tue, 01/29/2008 - 6:00AM by partysugar 1 Comment - 39 Views
Greek-Flavored Turkey Burgers From Cooking Light magazine 1 large egg white 1 cup chopped red onion 3/4 cup chopped fresh mint 1/2 cup dry breadcrumbs 1/3 cup (about 1 1/2 ounces) crumbled feta cheese 2 tablespoons fresh lemon juice 1 teaspoon dried dill 1 pound ground turkey Cooking spray 4 (1 1/2-ounce) hamburger buns, split 1 (7-ounce) bottle roasted red bell peppers, drained and cut into 1-inch strips
  1. Place egg white in a large bowl; lightly beat with a whisk.
  2. Add onion and next 6 ingredients (through turkey); stir well to combine.
  3. Divide turkey mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
  4. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 8 minutes on each side or until done.
  5. Place patties on bottom halves of hamburger buns. Divide peppers evenly among burgers; cover with top halves of buns.
  6. To freeze extra servings, wrap each uncooked patty individually first in plastic wrap and then in heavy-duty aluminum foil. Freeze for up to 2 months. To serve, thaw patties completely in refrigerator, and then cook and serve as directed.
Serves 4. Nutritional Information: CALORIES 426(33% from fat); FAT 15.7g (sat 5.7g,mono 5.5g,poly 3.2g); PROTEIN 30.5g; CHOLESTEROL 101mg; CALCIUM 177mg; SODIUM 790mg; FIBER 2.8g; IRON 4.5mg; CARBOHYDRATE 40g
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Quail with Grapes and Grappa

Sun, 01/27/2008 - 1:30AM by partysugar 0 Comments - 18 Views
Quail with Grapes and Grappa From Cooking Light magazine 1 1/2 cups seedless green grapes 8 (4-ounce) quail, skinned 1/2 teaspoon salt 1/2 teaspoon black pepper 8 (1-inch) rosemary sprigs 8 (1-inch) thyme sprigs 2 teaspoons olive oil 1 1/4 cups fat-free, less-sodium chicken broth, divided 1/4 cup finely chopped prosciutto (about 1 ounce) 3 tablespoons grappa (Italian brandy) or cognac 1 1/2 tablespoons minced shallots Whole rosemary sprigs (optional) Whole thyme sprigs (optional)
  1. Cut 1/2 cup grapes in half lengthwise.
  2. Sprinkle quail with salt and pepper. Place 1 (1-inch) rosemary sprig and 1 (1-inch) thyme sprig into cavity of each quail.
  3. Heat oil in a large nonstick skillet over medium-high heat. Add quail; cook 3 minutes on each side or until browned.
  4. Arrange quail, breast sides up, in pan; add 1/2 cup broth. Partially cover, reduce heat to medium-low, and cook 25 minutes or until done. Place quail on a platter; cover loosely with foil.
  5. Add 1/4 cup broth, prosciutto, grappa, and shallots to pan; cook over medium-high heat 1 1/2 minutes or until shallots are tender, scraping pan to loosen browned bits.
  6. Stir in 1/2 cup broth and whole and halved grapes; cook 2 minutes or until grapes are thoroughly heated.
  7. Pour grape mixture over quail; garnish with whole rosemary and thyme sprigs, if desired.
Serves 4. Nutritional Information: CALORIES 355(29% from fat); FAT 11.6g (sat 3.1g,mono 4.4g,poly 2.6g); PROTEIN 43.1g; CHOLESTEROL 133mg; CALCIUM 34mg; SODIUM 636mg; FIBER 0.7g; IRON 8.7mg; CARBOHYDRATE 11.8g
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Black Bean and Chicken Chilaquiles

Wed, 01/23/2008 - 5:30AM by partysugar 0 Comments - 36 Views
Black Bean and Chicken Chilaquiles From Cooking Light magazine Cooking spray 1 cup thinly sliced onion 5 garlic cloves, minced 2 cups shredded cooked chicken breast 1 (15-ounce) can black beans, rinsed and drained 1 cup fat-free, less-sodium chicken broth 1 (7 3/4-ounce) can salsa de chile fresco (such as El Pato) 15 (6-inch) corn tortillas, cut into 1-inch strips 1 cup shredded queso blanco (about 4 ounces)
  1. Preheat oven to 450°.
  2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
  3. Add onion; sauté 5 minutes or until lightly browned.
  4. Add garlic; sauté 1 minute.
  5. Add chicken; cook 30 seconds. Transfer mixture to a medium bowl; stir in beans.
  6. Add broth and salsa to pan; bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally. Set aside.
  7. Place half of tortilla strips in bottom of an 11 x 7-inch baking dish coated with cooking spray. Layer half of chicken mixture over tortillas; top with remaining tortillas and chicken mixture.
  8. Pour broth mixture evenly over chicken mixture. Sprinkle with cheese.
  9. Bake at 450° for 10 minutes or until tortillas are lightly browned and cheese is melted.
Serves 6. Nutritional Information: CALORIES 293(15% from fat); FAT 4.9g (sat 1.7g,mono 1.5g,poly 1.2g); PROTEIN 22.9g; CHOLESTEROL 46mg; CALCIUM 200mg; SODIUM 602mg; FIBER 5.9g; IRON 2.3mg; CARBOHYDRATE 40g
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Asian Chicken and Cabbage

Tue, 01/15/2008 - 6:00AM by partysugar 3 Comments - 60 Views
Asian Chicken and Cabbage From Cooking Light 2 tablespoons hoisin sauce 1 teaspoon bottled minced garlic 1 teaspoon bottled ground fresh ginger (such as Spice World) 4 (4-ounce) skinless, boneless chicken breast halves Cooking spray 1 teaspoon vegetable oil 1/2 cup chopped onion 4 cups packaged coleslaw 1 teaspoon dark sesame oil 1/2 teaspoon salt 1/2 teaspoon black pepper
  1. Preheat broiler.
  2. Combine first 3 ingredients; spread evenly over both sides of chicken. Place chicken on a broiler pan coated with cooking spray; broil 6 minutes on each side or until done.
  3. While chicken cooks, heat vegetable oil in a large skillet over medium-high heat. Add onion; saute 2 minutes.
  4. Add coleslaw; saute 1 minute or until coleslaw begins to wilt.
  5. Place coleslaw mixture in a medium bowl. Add sesame oil, salt, and pepper, tossing to coat.
  6. Serve coleslaw mixture with chicken.
Serves 4 (serving size: 1 chicken breast half and 1/2 cup coleslaw mixture). Nutritional Information: CALORIES 189(16% from fat); FAT 4.3g (sat 0.7g,mono 1.1g,poly 1.6g); PROTEIN 27.8g; CHOLESTEROL 66mg; CALCIUM 52mg; SODIUM 505mg; FIBER 2.1g; IRON 1.4mg; CARBOHYDRATE 9.5g
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Caramelized Onion Pizza

Thu, 01/03/2008 - 10:00AM by partysugar 1 Comment - 43 Views
Caramelized Onion Pizza From Cooking Light magazine 2 teaspoons olive oil 2 cups thinly sliced onion, separated into rings (about 1 onion) 1 (1-pound) Italian cheese-flavored pizza crust (such as Boboli) 1/2 cup bottled pizza sauce (such as Contadina) 1/4 cup chopped drained oil-packed sun-dried tomato halves 2/3 cup (3 ounces) crumbled goat cheese 1/4 cup chopped fresh basil
  1. Preheat oven to 450°.
  2. Heat olive oil in a large nonstick skillet over medium-high heat. Add onion; cover and cook for 3 minutes. Uncover and cook for 11 minutes or until golden brown, stirring frequently.
  3. Place the pizza crust on a baking sheet. Combine the sauce and tomatoes. Spread sauce mixture over pizza crust. Top with onion and cheese.
  4. Bake at 450° for 10 minutes or until crust is golden brown. Sprinkle with basil. Cut into 6 wedges.
Serves 6 (serving size: 1 wedge). Nutritional Information: CALORIES 285(29% from fat); FAT 9.2g (sat 3.8g,mono 4g,poly 1g); PROTEIN 11.6g; CHOLESTEROL 7mg; CALCIUM 238mg; SODIUM 577mg; FIBER 1.4g; IRON 2.6mg; CARBOHYDRATE 38.4g
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Chicken Panini with Fig Jam

Wed, 01/02/2008 - 5:30AM by partysugar 0 Comments - 285 Views
Chicken Panini with Fig Jam From Cooking Light magazine 1/4 cup fig jam 1 (8-ounce) ciabatta, cut lengthwise 1/4 cup crumbled blue cheese 2 tablespoons butter, softened 8 ounces sliced cooked chicken breast 1/8 teaspoon freshly ground black pepper 2 cups arugula leaves 1 teaspoon fresh lemon juice
  1. Spread jam over cut side of top half of bread.
  2. Combine cheese and butter in a bowl, stirring until smooth. Spread cheese mixture over cut side of bottom half of bread. Arrange chicken evenly over cheese mixture; sprinkle with pepper. Place top half of bread, jam side down, over chicken.
  3. Heat a large nonstick skillet over medium heat, and add sandwich to pan. Place a heavy cast-iron skillet on sandwich; cook 5 minutes or until both sides are browned, turning once. Alternatively, if you have a panini press, place the sandwich in the press and cook until browned on both sides, about 5 minutes.
  4. Place arugula in a bowl. Drizzle juice over arugula; toss gently. Remove top bread half from sandwich. Arrange arugula mixture over chicken. Replace top bread half. Cut sandwich into 4 equal portions and serve.
Serves 4. Nutritional Information: CALORIES 381(30% from fat); FAT 12.7g (sat 6.1g,mono 4.7g,poly 1g); PROTEIN 24.7g; CHOLESTEROL 70mg; CALCIUM 71mg; SODIUM 591mg; FIBER 1.2g; IRON 2.6mg; CARBOHYDRATE 42.6g
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Angel Hair Pasta with Mussels and Red Pepper Sauce

Fri, 12/28/2007 - 9:00AM by partysugar 1 Comment - 962 Views
Angel Hair Pasta with Mussels and Red Pepper Sauce From Cooking Light magazine 8 ounces uncooked angel hair pasta 2 teaspoons olive oil 1/3 cup diced onion 1 garlic clove, minced 2 cups diced red bell pepper (about 2 medium) 1/2 teaspoon salt Dash of ground red pepper 1 (14.5-ounce) can whole tomatoes, undrained and chopped 1/2 cup white wine 36 mussels (about 3 pounds), scrubbed and debearded 3 tablespoons chopped fresh parsley
  1. Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.
  2. Meanwhile, heat oil in a large saucepan over medium-high heat. Add the onion and garlic; sauté 5 minutes or until tender.
  3. Add bell pepper, salt, and ground red pepper; sauté 2 minutes.
  4. Add tomatoes and wine; bring to a boil. Reduce heat to low, and simmer 10 minutes.
  5. Add mussels, and increase heat to medium. Cover and simmer for 7 minutes or until shells open. Discard any unopened shells. Serve mussel mixture over pasta; sprinkle with parsley.
Serves 4. CALORIES 372(18% from fat); FAT 7.4g (sat 1g,mono 2.6g,poly 1.3g); PROTEIN 24.9g; CHOLESTEROL 40mg; CALCIUM 85mg; SODIUM 809mg; FIBER 4.5g; IRON 8.7mg; CARBOHYDRATE 46.9g
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Pear-Cranberry Crisp

Wed, 12/19/2007 - 3:30PM by partysugar 0 Comments - 298 Views
Pear-Cranberry Crisp From Cooking Light magazine Filling: 6 cups sliced peeled pear (about 3 pounds) 1 teaspoon cornstarch 1/2 cup fresh cranberries 1/2 cup apple juice 1/4 cup maple syrup 1 teaspoon vanilla extract 3/4 teaspoon ground ginger 1/8 teaspoon sea salt Cooking spray Topping: 3/4 cup regular oats 3/4 cup whole wheat pastry flour 1/4 cup sugar 1/4 cup chopped pecans 1/4 cup butter, melted 1 teaspoon vanilla extract 1/4 teaspoon sea salt
  1. Preheat oven to 375°F.
  2. To prepare filling, place the pears in a large bowl. Sprinkle with cornstarch; toss well to coat. Stir in cranberries and next 5 ingredients (cranberries through 1/8 teaspoon salt). Spoon pear mixture into a 2-quart baking dish coated with cooking spray.
  3. To prepare topping, combine oats and remaining ingredients, tossing until moist. Sprinkle topping in an even layer over pear mixture.
  4. Cover with foil; bake at 375°F for 40 minutes.
  5. Uncover and bake an additional 20 minutes or until topping is golden and fruit mixture is bubbly.
Serves 8 (serving size: about 3/4 cup) Nutritional Information: CALORIES 310(30% from fat); FAT 10.2g (sat 3.9g,mono 3.4g,poly 1.3g); PROTEIN 4.2g; CHOLESTEROL 15mg; CALCIUM 40mg; SODIUM 168mg; FIBER 4.8g; IRON 1.1mg; CARBOHYDRATE 55.4g
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