Ginger-Peanut Chicken-Salad Wraps

This was good.  It had a good bite, with a slight sweet flavor. D wished it had some crunch, like to add peanuts.  Later, he said celery would add the crunch as well.

We had with a beer. Would have again.

Ginger-Peanut Chicken-Salad Wraps 

You can substitute slices of breast meat from prepackaged rotisserie chicken, which makes the preparation easier, but the dish will be a little higher in fat and sodium.

Yield: 8 servings (serving size: 1 wrap)

Ingredients
1 teaspoon olive oil

6 (4-ounce) skinned, boned chicken breast halves
1 cup chopped seeded peeled cucumber
3/4 cup chopped red bell pepper
1 1/2 tablespoons sugar
1 tablespoon minced peeled fresh ginger
3 tablespoons fresh lime juice
1 tablespoon low-sodium soy sauce
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1 garlic clove, crushed
1/4 cup creamy peanut butter
2 tablespoons water
3 tablespoons chopped fresh cilantro
8 (8-inch) fat-free flour tortillas
4 cups chopped romaine lettuce

Preparation 
Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until done. Remove the chicken from pan; cool. Shred the chicken into bite-size pieces. Place chicken, cucumber, and bell pepper in a large bowl; set aside.

Place sugar and the next 6 ingredients (sugar through garlic) in a blender, and process until smooth. Add peanut butter and water; process until smooth, scraping sides. Add peanut butter mixture to chicken mixture; stir well. Add cilantro, and toss well. Warm tortillas according to package directions. Spoon 1/2 cup chicken mixture onto each tortilla; top each serving with 1/2 cup lettuce, and roll up.

Nutritional Information 
Calories: 280; Calories from fat: 19%; Fat: 5.9g; Saturated fat: 1.1g; Monounsaturated fat: 2.7g; Polyunsaturated fat: 1.6g; Protein: 25.8g; Carbohydrate: 30.5g; Fiber: 2.4g; Cholesterol: 49mg; Iron: 2.5mg; Sodium: 572mg; Calcium: 29mg

Cooking Light JUNE 2000

Tequila-Lime Sorbet

I found this recipe this week while looking for an Untried Recipe for Tequila.  I didn't really think about making it, to be honest.  However, I've been sick all week and had already cancelled plans for the Kentucky Derby and Cinco de Mayo, that I felt I had to have a little tequila.  While driving home yesterday, I reminded myself to put the ice cream maker in the freezer.

How easy!  This was so simple to make.

D thought it was a bit too sweet so he put some salt in his. You could definitely add shots to it and make it more alcoholic.  We both thought you also could replace the lime and tequila with lemon and vodka.

Definitely will have again.

Tequila-Lime Sorbet

Serve this refreshing sorbet after a spicy Mexican meal or summer barbecue as a way to tame the heat and end things on a sweet note. Lime juice, sugar, and water are the main ingredients, but a small splash of tequila livens up the flavors.

Photo by ALB

Yield: 2 1/2 cups (serving size: 1/2 cup)

Ingredients 
1 1/2 cups water
3/4 cup sugar
2 teaspoons grated lime rind
1/2 cup fresh lime juice (about 3 limes)
2 tablespoons tequila

Preparation 
Combine water and sugar in a small saucepan. Bring to a boil; cook 1 minute or until sugar dissolves. Cool completely.

Combine sugar syrup, rind, juice, and tequila. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon the sorbet into a freezer-safe container; cover and freeze for 1 hour or until firm.

Nutritional Information
Calories: 136; Calories from fat: 0.0%; Fat: 0.0g; Saturated fat: 0.0g; Monounsaturated fat: 0.0g; Polyunsaturated fat: 0.0g; Protein: 0.1g; Carbohydrate: 32.3g; Fiber: 0.0g; Cholesterol: 0.0mg; Iron: 0.0mg; Sodium: 1mg; Calcium: 4mg;

Cooking Light SEPTEMBER 2000

Green-Chile Ravioli

D and I looked at this recipe and decided to try it. He thought it needed chicken. I thought the sauce needed to be cold. We still decided to try it.

He made the ravioli just the way it said. The sauce, he cooked up a chicken breast seasoned with Southwest Seasoning and diced it up. He took the vinegar out of the sauce and substituted one of the cans of diced tomatoes with Rotel.

The taste was pretty good. We still think the sauce needs tweaking, but we definitely liked it enough to have again. Next time we will have with yellow rice because the sauce had some juice in it that needed to be soaked up. When having for lunch the next day, I definitely liked the sauce cold.

Green-Chile Ravioli

YIELD: 4 servings (serving size: 4 ravioli and 3/4 cup sauce)
COURSE: Appetizers, Hors d'Oeuvres, Main Dishes

Ingredients
Ravioli:
1 cup (4 ounces) preshredded reduced-fat Mexican blend cheese
1/4 cup minced green onions
1/2 teaspoon black pepper
1 (4.5-ounce) can chopped green chiles, undrained
1 large egg white

16 won ton wrappers
1 teaspoon cornstarch
Cooking spray
1/3 cup fat-free, less-sodium chicken broth
Sauce:
1/2 cup minced fresh cilantro
2 tablespoons balsamic vinegar (didn't use)
2 (14.5-ounce) cans diced tomatoes, drained (used 1 can of diced and 1 can Rotel)
1 (15-ounce) can black beans, rinsed and drained

Preparation

To prepare ravioli, combine first 5 ingredients in a bowl. Working with 1 won ton wrapper at a time (cover the remaining wrappers with a damp towel to keep from drying), spoon about 1 tablespoon green chile mixture into the center of each wrapper. Brush edges of wrapper with water, and bring 2 opposite corners together. Press the edges together firmly with fingers, forming a triangle. Place the ravioli on a large baking sheet sprinkled with cornstarch. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add ravioli, and cook for 2 minutes on each side or until lightly browned. Add broth; cook, covered, 1 minute. Remove ravioli with a slotted spoon. Keep warm.

To prepare the sauce, combine cilantro, vinegar, tomatoes, and black beans in a large saucepan over medium-high heat. Cook 5 minutes or until thoroughly heated. Spoon sauce over ravioli.

Nutritional Information
Calories: 329; Fat: 7.3g; (Saturated fat: 3.5g; Monounsaturated fat: 1.8g; Polyunsaturated fat: 1g); Protein: 21.6g; Carbohydrate: 46.6g; Fiber: 5.7g; Cholesterol: 21mg; Iron: 4.7mg; Sodium: 1341mg; Calcium: 331mg

Cooking Light DECEMBER 2000

Chicken Italiano

So I think this is one where D and I will disagree. Of course, I have never had creamed spinach, which was the crux of the issue.

D made this. When he took out a jar of pasta sauce, just in case, I wasn't so sure. I had a bite of the chicken and thought it on the bland side. But when I put it with a tomato and some spinach, I liked it. D on the other hand, ate the chicken, left the spinach on the plate, and declared it it were on a sandwich or if it were Chicken Parm, it would be better.

I thought if it were on a Boboli it would have been perfect. Overall, I believe if I were single, I would have again, and he would not.

Chicken Italiano

YIELD: 4 servings
COURSE: Main Dishes

Ingredients
2 (10-ounce) packages frozen chopped spinach, thawed and drained
1 (8-ounce) block fat-free cream cheese
Cooking spray
1/2 cup Italian-seasoned breadcrumbs
4 (4-ounce) skinned, boned chicken breast halves
2 teaspoons olive oil
4 (1-ounce) slices part-skim mozzarella cheese, cut in half
1/4 teaspoon dried oregano
8 (1/2-inch-thick) slices tomato
1/4 cup (1 ounce) grated fresh Parmesan cheese

Preparation
Preheat oven to 350°.

Combine spinach and cream cheese. Press spinach mixture into bottom of a 13 x 9-inch baking dish coated with cooking spray.

Place breadcrumbs in a shallow dish. Cut each chicken breast in half horizontally to make 2 cutlets. Dredge chicken in breadcrumbs.

Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 2 minutes on each side or until lightly browned. Arrange chicken over spinach mixture. Top with mozzarella, and sprinkle with oregano. Top with the tomato slices and Parmesan. Bake at 350° for 30 minutes. Spoon one-fourth spinach mixture onto each of 4 plates; arrange 2 chicken cutlets and 2 tomato slices over spinach mixture.

Note: Before making cutlets (see the third paragraph), partially freeze chicken for easier slicing.

Nutritional Information
Calories: 378; Calories from fat: 27%; Fat: 11.3g; Saturated fat: 5g; Monounsaturated fat: 4g; Polyunsaturated fat: 1.2g; Protein: 49.6g; Carbohydrate: 17.9g; Fiber: 4.7g; Cholesterol: 97mg; Iron: 4.4mg; Sodium: 1005mg; Calcium: 611mg

Cooking Light DECEMBER 2000

Grilled Sourdough Cheddar Melt

So D made these. He got them together pretty quickly. I liked them alright, but I think if we hadn't had Patty Melts before, I would have liked these better. Probably will stick with Patty Melts.

We had with fries.

Grilled Sourdough Cheddar Melt

This is also called a patty melt: ground meat and cheese nestled between slices of bread (any kind will do) and grilled. Prewrapped slices of processed cheddar cheese are the only way to go, as they melt better. We do it here far lighter than you're likely to find it on the road.

Yield: 4 servings (serving size: 1 sandwich)

2 teaspoons butter or stick margarine, divided
Cooking spray
2 cups coarsely chopped onion
1 pound ground round
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
4 (3/4-ounce) slices 2% reduced-fat processed sharp cheddar cheese
8 (1 1/2-ounce) slices sourdough or white bread

Melt 1 teaspoon butter in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, and cook for 4 minutes or until golden brown, stirring frequently. Reduce heat; cook 10 minutes or until tender, stirring occasionally. Set aside.

Preheat broiler.

Combine beef, pepper, and salt in a medium bowl. Divide the beef mixture into 4 equal portions, shaping each into a 1/4-inch-thick oval patty. Place the patties on a broiler pan coated with cooking spray; broil 4 minutes on each side or until done.

Place 1 cheese slice over each of 4 bread slices; top each slice with 1 patty and 3 tablespoons onion mixture. Cover with the remaining bread slices. Melt 1/2 teaspoon butter in pan coated with cooking spray over medium heat; add 2 sandwiches to pan. Cook for 4 minutes on each side until browned and cheese melts. Repeat the procedure with 1/2 teaspoon butter and the remaining sandwiches.

CALORIES 462 (22% from fat); FAT 11.5g (sat 5.3g,mono 3.1g,poly 0.9g); IRON 5.2mg; CHOLESTEROL 80mg; CALCIUM 357mg; CARBOHYDRATE 49.3g; SODIUM 909mg; PROTEIN 38.5g; FIBER 3g

Cooking Light, MARCH 2000

Dracula's Revenge (Baked Penne with Sausage and Garlic)

I want to say I really liked this... but I can't. First I made it. I started at 3:30. At 5:40 I was finally done. It wasn't hard, just a lot to do. I also added spinach and mushrooms into this.

The garlic... I used 3 heads. I didn't fully understand what I was supposed to do but I roasted it and then squirted all the pulp into a bowl. That was a PITA because even after 20 minutes, the garlic was still hot.
After I made everything and baked it, I ate some. I thought it was bland. 3 HEADS of garlic and I don't taste it. WTH? So if this were easier, I probably would have like it, but all the work for something bland...eh.

Update: It is much better the next day when the ingredients can meld together. I could taste all the flavors and liked them. But definitely a weekend dish due to the time.

Dracula's Revenge (Baked Penne with Sausage and Garlic)

2 whole garlic heads
1 pound sweet turkey Italian sausage (used regular hot Italian Sausage)
1 teaspoon chopped fresh or 1/4 teaspoon dried sage
1 teaspoon chopped fresh or 1/4 teaspoon dried rosemary
2 tablespoons butter or stick margarine
1/3 cup all-purpose flour
6 cups 1% low-fat milk
1 cup (4 ounces) grated fresh Parmesan cheese
2/3 cup (about 2 1/2 ounces) shredded Gruyère or Swiss cheese
1/2 teaspoon salt
1/8 teaspoon black pepper
8 cups hot cooked penne (about 1 pound uncooked tube-shaped pasta) or rigatoni
Cooking spray

Preheat oven to 350°.

Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Set garlic aside.

Increase oven temperature to 400°.

Remove casings from sausage. Cook sausage in a large nonstick skillet over medium heat until browned, stirring to crumble. Remove from pan with a slotted spoon. Place sausage in a large bowl; stir in sage and rosemary.

Melt butter in a large saucepan over medium heat. Lightly spoon flour into a dry measuring cup; level with a knife. Add the flour to melted butter, stirring with a whisk. Gradually add the milk; cook until slightly thick, stirring constantly with a whisk (about 10 minutes). Stir in roasted garlic, cheeses, salt, and pepper. Remove mixture from heat. Add 5 1/2 cups cheese sauce and cooked pasta to sausage, stirring to coat. Spoon pasta mixture in a 13 x 9-inch baking dish coated with cooking spray. Top with remaining sauce. Bake at 400° for 15 minutes or until thoroughly heated.

Yield: 10 servings

CALORIES 434 (30% from fat); FAT 14.4g (sat 7.2g,mono 4.5g,poly 2g); IRON 3mg; CHOLESTEROL 57mg; CALCIUM 425mg; CARBOHYDRATE 48.7g; SODIUM 700mg; PROTEIN 26.3g; FIBER 1.4g

Cooking Light, OCTOBER 2000