Seven Seas dressings were first introduced by Anderson
Clayton Foods back in 1964, when the trend toward fat-free
foods was in its infancy. Kraft Foods later picked up the
brand, and Seven Seas today ranks number four in sales of
salad dressings in the United States. Here's our special
technique to creating a delicious clone of Seven Seas
spice-filled fat-free Italian dressing straight out of
the latest TSR low-fat cookbook, using a secret combination
of water, cornstarch and gelatin where the fat used to be.
1 1/3 cups water
1 1/2 tablespoons granulated sugar
2 teaspoons cornstarch
1 teaspoon salt
1/2 teaspoon dried minced onion
1/2 teaspoon dried minced garlic
1/2 teaspoon finely minced red bell pepper
1/2 teaspoon Italian seasoning
1/4 teaspoon gelatin
1/2 cup white vinegar
1 teaspoon dry nonfat buttermilk
1. Combine water, sugar, cornstarch, salt, onion, garlic,
bell pepper, Italian seasoning, and gelatin in a small
saucepan. Whisk to dissolve cornstarch, then set pan over
medium/low heat.
2. Heat mixture until boiling, stirring often. When mixture
begins to boil, cook for 1 additional minute, stirring
constantly, then remove from heat.
3. Add vinegar and dry buttermilk to saucepan and stir.
Transfer dressing to a covered container and refrigerate--
preferably overnight--before serving.
Makes 1 1/2 cups.
Nutrition Facts
Serving size – 2 tablespoons
Total servings – 12
Fat (per serving) – 0g
Calories (per serving) – 10
Shoney's Tomato Florentine Soup
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cans Clear chicken broth -- 14oz ea.
1 Can sliced stewed tomatoes -- (14 ounces)
12 ounces V-8 juice
10 ounces Cream of tomato soup
1 tablespoon Sugar
10 ounces Frozen chopped spinach
dash Nutmeg Salt and pepper Combine broth, tomatoes, juice and soup in a
saucepan with a wire whisk over medium heat. Add remaining ingredients,
without even thawing spinach. Allow to heat gently 30 minutes on
medium-low until spinach is tender. Keep hot without letting it boil.
Freeze leftovers.
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cans Clear chicken broth -- 14oz ea.
1 Can sliced stewed tomatoes -- (14 ounces)
12 ounces V-8 juice
10 ounces Cream of tomato soup
1 tablespoon Sugar
10 ounces Frozen chopped spinach
dash Nutmeg Salt and pepper Combine broth, tomatoes, juice and soup in a
saucepan with a wire whisk over medium heat. Add remaining ingredients,
without even thawing spinach. Allow to heat gently 30 minutes on
medium-low until spinach is tender. Keep hot without letting it boil.
Freeze leftovers.
Schilling® Salad Supreme® Seasoning
This orange-colored spice blend has been perking up salads,
pasta, potatoes, hamburgers, and vegetables for years now,
but I've never seen a homegrown clone for the stuff. Time
to change that. While it's obvious that sesame seeds are a
major part of this blend, you may not know that the main
ingredient is Romano cheese (in the bottle, it's been dyed
orange by the paprika). Be sure to store this one in the
refrigerator. You might even want to keep the seasoning in
an empty shaker-top spice bottle. And if you're in the mood
for some tasty pasta salad, just check out the tidbit below
that comes right off the bottle of the original product.
2 tablespoons Romano cheese
1 1/2 teaspoons sesame seeds
1 teaspoon paprika
3/4 teaspoon salt
1/2 teaspoon poppy seeds
1/2 teaspoon celery seeds
1/4 teaspoon garlic powder
1/4 teaspoon coarse ground black pepper
dash cayenne pepper
1. Combine all ingredients in a small bowl and mix well.
2. Pour blend into a sealed container (such as an empty spice bottle)
and store chilled.
Makes 1/4 cup.
Tidbits
The label of the original product includes an easy recipe for
Supreme Pasta Salad.
"Combine 1 pound cooked pasta, 8 ounces Italian dressing and 4
tablespoons Salad Supreme (or the amount made in the above
clone recipe). Toss with an assortment of chopped fresh vegetables.
Chill."
pasta, potatoes, hamburgers, and vegetables for years now,
but I've never seen a homegrown clone for the stuff. Time
to change that. While it's obvious that sesame seeds are a
major part of this blend, you may not know that the main
ingredient is Romano cheese (in the bottle, it's been dyed
orange by the paprika). Be sure to store this one in the
refrigerator. You might even want to keep the seasoning in
an empty shaker-top spice bottle. And if you're in the mood
for some tasty pasta salad, just check out the tidbit below
that comes right off the bottle of the original product.
2 tablespoons Romano cheese
1 1/2 teaspoons sesame seeds
1 teaspoon paprika
3/4 teaspoon salt
1/2 teaspoon poppy seeds
1/2 teaspoon celery seeds
1/4 teaspoon garlic powder
1/4 teaspoon coarse ground black pepper
dash cayenne pepper
1. Combine all ingredients in a small bowl and mix well.
2. Pour blend into a sealed container (such as an empty spice bottle)
and store chilled.
Makes 1/4 cup.
Tidbits
The label of the original product includes an easy recipe for
Supreme Pasta Salad.
"Combine 1 pound cooked pasta, 8 ounces Italian dressing and 4
tablespoons Salad Supreme (or the amount made in the above
clone recipe). Toss with an assortment of chopped fresh vegetables.
Chill."
Seasoned Long Grain & Wild Rice Mix
Serving Size : 3 Preparation Time :0:00
Categories : Desserts Cookies
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----DRY MIX-----
1 tablespoon Chicken bouillon powder
1 teaspoon Dry chopped onion
1/2 teaspoon Dry minced parsley
1/4 teaspoon Garlic powder
1/4 teaspoon Onion powder
1 teaspoon Ground turmeric
1/2 teaspoon Ground cumin
1/4 teaspoon Ground ginger
1/2 teaspoon Black pepper
1 1/2 teaspoons Season salt -- to 2 ts
-----RICE MIXTURE-----
2 cups Water
2 tablespoons Butter or margarine
1 cup Premium Minute Rice
1/3 cup Dry wild rice
Combine all of the ingredients as listed in Dry Mix in medium saucepan.
Add to this water, butter, rice and dry wild rice. Bring to boil. Stir
once or twice just to combine. Cover pan with lid tightly. Simmer gently 8
to 10 minutes or until almost all liquid has been absorbed. Makes 3 cups
cooked rice.
Categories : Desserts Cookies
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----DRY MIX-----
1 tablespoon Chicken bouillon powder
1 teaspoon Dry chopped onion
1/2 teaspoon Dry minced parsley
1/4 teaspoon Garlic powder
1/4 teaspoon Onion powder
1 teaspoon Ground turmeric
1/2 teaspoon Ground cumin
1/4 teaspoon Ground ginger
1/2 teaspoon Black pepper
1 1/2 teaspoons Season salt -- to 2 ts
-----RICE MIXTURE-----
2 cups Water
2 tablespoons Butter or margarine
1 cup Premium Minute Rice
1/3 cup Dry wild rice
Combine all of the ingredients as listed in Dry Mix in medium saucepan.
Add to this water, butter, rice and dry wild rice. Bring to boil. Stir
once or twice just to combine. Cover pan with lid tightly. Simmer gently 8
to 10 minutes or until almost all liquid has been absorbed. Makes 3 cups
cooked rice.
Sara Lee's Carrot Square Cake
Yield: 6 servings
2 Eggs
1 ts Vanilla
6 oz Oil
1 ts Salt
1 1/2 ts Baking powder
2 ts Cinnamon
1 c Sugar
1 1/4 c All-purpose flour
1 c Carrots; grate fine
1 c Walnuts; well-chopped
1/2 c Light raisins; optional
Cream cheese icing
6 oz Cream cheese; softened
1/4 lb Butter
1 lb Powdered sugar
1 1/2 ts Orange extract
1 ts Spice island orange peel
1 tb Light corn syrup or pancake
1 tb Cornstarch or flour
Combine first 8 ingredients with electric mixer on medium-high.
Beat 3 minutes scraping down sides of bowl often. Remove beaters.
Stir in last 3 ingredients. Grease and flour 9" square pan.
Spread batter evenly in pan. Bake at 325~ about 50 minutes. Cool
in pan about 30 minutes. Frost with Cream Cheese Frosting and
sprinkle with additional walnuts. ICING-Cream the cream cheese
with the butter until light and fluffy, using med-high spped of
electric mixer. Add half of the sugar, increasing speed to high.
Add extract and peel and beat about 1 minute. Scrape down sides
of bowl often. Resume beating adding remaining powdered sugar.
Beat smooth. Frost sides and top of cake.
2 Eggs
1 ts Vanilla
6 oz Oil
1 ts Salt
1 1/2 ts Baking powder
2 ts Cinnamon
1 c Sugar
1 1/4 c All-purpose flour
1 c Carrots; grate fine
1 c Walnuts; well-chopped
1/2 c Light raisins; optional
Cream cheese icing
6 oz Cream cheese; softened
1/4 lb Butter
1 lb Powdered sugar
1 1/2 ts Orange extract
1 ts Spice island orange peel
1 tb Light corn syrup or pancake
1 tb Cornstarch or flour
Combine first 8 ingredients with electric mixer on medium-high.
Beat 3 minutes scraping down sides of bowl often. Remove beaters.
Stir in last 3 ingredients. Grease and flour 9" square pan.
Spread batter evenly in pan. Bake at 325~ about 50 minutes. Cool
in pan about 30 minutes. Frost with Cream Cheese Frosting and
sprinkle with additional walnuts. ICING-Cream the cream cheese
with the butter until light and fluffy, using med-high spped of
electric mixer. Add half of the sugar, increasing speed to high.
Add extract and peel and beat about 1 minute. Scrape down sides
of bowl often. Resume beating adding remaining powdered sugar.
Beat smooth. Frost sides and top of cake.
Taco Bell® Mexican Pizza
Hope you're hungry, 'cause this recipe makes four of the
Mexican Pizzas like those served at the Bell. Prepare to
blow your diners away with this one if they're at all
familiar with the real thing.
1/2 lb ground beef
2 tablespoons all-purpose flour
1 1/2 teaspoons chili powder (Spanish blend is best)
3/4 teaspoon salt
1/4 teaspoon dried minced onion
1/4 teaspoon paprika
dash garlic powder
dash onion powder
2 tablespoons water
8 small (6" diameter) flour tortillas
1 cup Crisco shortening or cooking oil
1 16-ounce can refried beans
2/3 cup mild Picante salsa
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/3 cup diced tomato
1/4 cup chopped green onions
1. In a medium bowl, combine the ground beef with the flour,
chili powder, salt, dried onion, paprika, garlic powder, and
onion powder. Use your hands to thoroughly incorporate everything
into the ground beef.
2. Preheat a skillet over medium heat, and add the ground beef
mixture to the pan along with the water. Brown the beef mixture
for 5 to 6 minutes, using a wooden spoon or spatula to break up
the meat as it cooks.
3. Heat oil or Crisco shortening in a frying pan over medium high
heat. If oil begins to smoke, it is too hot. When oil is hot,
fry each tortilla for about 30 to 45 seconds per side and set
aside on paper towels. When frying each tortilla, be sure to pop
any bubbles that form so that tortilla lays flat in oil. Tortillas
should become golden brown.
4. Heat up refried beans in a small pan over the stove or in the
microwave. Preheat oven to 400 degrees.
5. When meat and tortillas are done, stack each pizza by first
spreading about 1/3 cup refried beans on the face of one tortilla.
Next spread 1/4 to 1/3 cup of meat, then another tortilla. Coat
your pizzas with two tablespoons of salsa on each, then combine
the cheeses and sprinkle the blend evenly over the top of each pizza.
Split up the diced tomato and arrange evenly over the cheese on
each pizza, followed by the green onion.
6. Place pizzas in your hot oven for 8-12 minutes or until cheese
on top is melted. Cut each pizza into 4 slices and serve.
Makes 4 pizzas.
Taco Bell® Fire Border Sauce®
For years Taco Bell customers had only the "mild" and "hot"
varieties of free taco sauce blister packs to choose from
to add a bit of zing to their fistful of tacos. That is, until
a recent addition to the hot sauce selection kicked the
heat-o-meter up a few notches. While true hot sauce freaks
might find this sauce still on the mild side when compared
with the glut of habanero-based sauces on the market today,
it's definitely a recipe that improves on the Mexican fast-food
chain's original formulas if you're one of the many who get a
rush from a good tastebud tingle.
1 6-ounce can tomato paste
3 cups water
3 tablespoons vinegar
3 tablespoons finely minced canned jalapeno slices
1 tablespoon chili powder
1 tablespoon dried minced onion
2 teaspoons salt
2 teaspoons cornstarch
1 teaspoon cayenne pepper
1 teaspoon sugar
1/4 teaspoon onion powder
dash garlic powder
1. Combine the tomato paste with the water in a medium saucepan
and whisk until smooth.
2. Add the remaining ingredients and stir until combined.
3. Heat mixture over medium high heat until it begins to boil.
Continue to cook for about 3 minutes, stirring often. Remove from
heat.
4. When sauce has cooled, poured it into a sealed container and
refrigerate.
Makes 3 cups.
varieties of free taco sauce blister packs to choose from
to add a bit of zing to their fistful of tacos. That is, until
a recent addition to the hot sauce selection kicked the
heat-o-meter up a few notches. While true hot sauce freaks
might find this sauce still on the mild side when compared
with the glut of habanero-based sauces on the market today,
it's definitely a recipe that improves on the Mexican fast-food
chain's original formulas if you're one of the many who get a
rush from a good tastebud tingle.
1 6-ounce can tomato paste
3 cups water
3 tablespoons vinegar
3 tablespoons finely minced canned jalapeno slices
1 tablespoon chili powder
1 tablespoon dried minced onion
2 teaspoons salt
2 teaspoons cornstarch
1 teaspoon cayenne pepper
1 teaspoon sugar
1/4 teaspoon onion powder
dash garlic powder
1. Combine the tomato paste with the water in a medium saucepan
and whisk until smooth.
2. Add the remaining ingredients and stir until combined.
3. Heat mixture over medium high heat until it begins to boil.
Continue to cook for about 3 minutes, stirring often. Remove from
heat.
4. When sauce has cooled, poured it into a sealed container and
refrigerate.
Makes 3 cups.
Taco Bell® Enchirito
"The Enchirito is back!" say the bright yellow signs posted on
Taco Bell stores (at least those in the West) this month. For
most of this decade, Taco Bell had stopped selling its once
popular burrito/enchilada hybrid product. But the first Top
Secret Recipes book had cracked the recipe before the product
vanished in the early 90's, and until now that was the only
way we could make our Enchiritos and eat them too. This recipe
is an update with some improvements to that original recipe
first released several years ago. Is the Enchirito here to stay?
If it sells well, I'm sure we'll see it stick around. But even
if we don't, this clone recipe will allow us to taste the Taco
Bell creation whether or not the real thing is once again
"adios-ed."
1 pound ground beef
1/4 cup all-purpose flour
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon dried minced onion
1/2 teaspoon paprika
1/4 teaspoon onion powder
dash garlic powder
1/2 cup water
1 30-ounce can refried beans
1 package large flour tortillas (10-inch)
1/4 onion, diced
1 10-ounce can La Victoria enchilada sauce
2 1/2 cups shredded cheddar cheese
1 2-ounce can sliced black olives
1. Brown the ground beef in a skillet over medium heat, using a
wooden spoon or spatula to separate the beef into pea-size pieces.
Drain fat.
2. Add the flour, chili powder, salt, dried minced onion, paprika,
onion powder, garlic powder, and water.
3. Heat up the refried beans in a medium sauce pan over medium heat,
or in the microwave for a couple of minutes on high.
4. Warm the tortillas in a steamer, or wrap them in a moist towel
and microwave for 1 minute on high. You may also heat up the
tortillas individually by placing them in a hot pan over medium
heat for about 15 seconds per side.
5. Spoon about 3 tablespoons of beef into the center of each
tortilla. Sprinkle on 1/2 teaspoon of diced fresh onion. Add 1/3
cup of hot refried beans.
6. Fold the tortilla over the beans and meat and flip the tortilla
over onto a plate.
7. Spoon 3 tablespoons of enchilada sauce over the top of the
tortilla, then sprinkle on 1/4 cup of shredded cheese.
8. Heat up the dish for 20-30 seconds in the microwave, until the
cheese begins to melt.
9. Top with three olive slices.
Make 10 Serves
Taco Bell stores (at least those in the West) this month. For
most of this decade, Taco Bell had stopped selling its once
popular burrito/enchilada hybrid product. But the first Top
Secret Recipes book had cracked the recipe before the product
vanished in the early 90's, and until now that was the only
way we could make our Enchiritos and eat them too. This recipe
is an update with some improvements to that original recipe
first released several years ago. Is the Enchirito here to stay?
If it sells well, I'm sure we'll see it stick around. But even
if we don't, this clone recipe will allow us to taste the Taco
Bell creation whether or not the real thing is once again
"adios-ed."
1 pound ground beef
1/4 cup all-purpose flour
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon dried minced onion
1/2 teaspoon paprika
1/4 teaspoon onion powder
dash garlic powder
1/2 cup water
1 30-ounce can refried beans
1 package large flour tortillas (10-inch)
1/4 onion, diced
1 10-ounce can La Victoria enchilada sauce
2 1/2 cups shredded cheddar cheese
1 2-ounce can sliced black olives
1. Brown the ground beef in a skillet over medium heat, using a
wooden spoon or spatula to separate the beef into pea-size pieces.
Drain fat.
2. Add the flour, chili powder, salt, dried minced onion, paprika,
onion powder, garlic powder, and water.
3. Heat up the refried beans in a medium sauce pan over medium heat,
or in the microwave for a couple of minutes on high.
4. Warm the tortillas in a steamer, or wrap them in a moist towel
and microwave for 1 minute on high. You may also heat up the
tortillas individually by placing them in a hot pan over medium
heat for about 15 seconds per side.
5. Spoon about 3 tablespoons of beef into the center of each
tortilla. Sprinkle on 1/2 teaspoon of diced fresh onion. Add 1/3
cup of hot refried beans.
6. Fold the tortilla over the beans and meat and flip the tortilla
over onto a plate.
7. Spoon 3 tablespoons of enchilada sauce over the top of the
tortilla, then sprinkle on 1/4 cup of shredded cheese.
8. Heat up the dish for 20-30 seconds in the microwave, until the
cheese begins to melt.
9. Top with three olive slices.
Make 10 Serves
Taco Bell® Burrito Supreme®
To copy Taco Bell's most famous burrito at home you first
must assemble the meaty foundation of many of the chain's
top selling products: The spiced ground beef. Toss it
and seven other tasty ingredients into a large flour tortilla
and fold using the same technique as taught to new recruits to
the chain. If you like a bit of heat, throw on some of the
hot sauce from the Taco Bell Fire Border Sauce clone recipe.
1 pound lean ground beef
1/4 cup all-purpose flour
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon dried minced onion
1/2 teaspoon paprika
1/4 teaspoon onion powder
dash garlic powder
1/2 cup water
1 16-ounce can refried beans
8 10-inch flour tortillas
1/2 cup enchilada sauce
3/4 cup sour cream
2 cups shredded lettuce
2 cups shredded cheddar cheese
1 medium tomato, diced
1/2 cup diced yellow onion
1. In a medium bowl, combine the ground beef with the flour,
chili powder, salt, minced onion, paprika, onion powder, and
garlic powder. Use your hands to thoroughly mix the ingredients
into the ground beef.
2. Add the seasoned beef mixture to the water in a skillet over
medium heat. Mix well with a wooden spoon or spatula, and break
up the meat as it cooks. Heat for 5 to 6 minutes, or until browned.
The finished product should be very smooth, somewhat pasty,
with no large chunks of beef remaining.
3. Heat up the refried beans in a covered container in the microwave
set on high temperature for 1 1/2 to 2 minutes.
4. Place the flour tortillas on a plate and cover with plastic wrap.
Heat the tortillas for 30 to 45 seconds in the microwave on high
temperature.
5. Build each burrito by first spreading about 1/4 cup of refried
beans on the center of a heated flour tortilla. Spread one-eighth
of the meat mixture over the beans, then pour about a tablespoon of
the enchilada sauce over the meat.
6. Stir the sour cream well, so that it is smoother, then spread
about 1 1/2 tablespoons onto the burrito. Arrange some of the
lettuce, cheese, tomato, and onion onto the tortilla, and then
you're ready to roll.
7. Fold the end of the tortilla closest to you over the filling
ingredients. Fold either the left or right end over next. Then
fold the top edge over the filling. You will be leaving one end
of the burrito open and unfolded. Repeat with the remaining
ingredients and serve immediately.
Makes 8 burritos.
must assemble the meaty foundation of many of the chain's
top selling products: The spiced ground beef. Toss it
and seven other tasty ingredients into a large flour tortilla
and fold using the same technique as taught to new recruits to
the chain. If you like a bit of heat, throw on some of the
hot sauce from the Taco Bell Fire Border Sauce clone recipe.
1 pound lean ground beef
1/4 cup all-purpose flour
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon dried minced onion
1/2 teaspoon paprika
1/4 teaspoon onion powder
dash garlic powder
1/2 cup water
1 16-ounce can refried beans
8 10-inch flour tortillas
1/2 cup enchilada sauce
3/4 cup sour cream
2 cups shredded lettuce
2 cups shredded cheddar cheese
1 medium tomato, diced
1/2 cup diced yellow onion
1. In a medium bowl, combine the ground beef with the flour,
chili powder, salt, minced onion, paprika, onion powder, and
garlic powder. Use your hands to thoroughly mix the ingredients
into the ground beef.
2. Add the seasoned beef mixture to the water in a skillet over
medium heat. Mix well with a wooden spoon or spatula, and break
up the meat as it cooks. Heat for 5 to 6 minutes, or until browned.
The finished product should be very smooth, somewhat pasty,
with no large chunks of beef remaining.
3. Heat up the refried beans in a covered container in the microwave
set on high temperature for 1 1/2 to 2 minutes.
4. Place the flour tortillas on a plate and cover with plastic wrap.
Heat the tortillas for 30 to 45 seconds in the microwave on high
temperature.
5. Build each burrito by first spreading about 1/4 cup of refried
beans on the center of a heated flour tortilla. Spread one-eighth
of the meat mixture over the beans, then pour about a tablespoon of
the enchilada sauce over the meat.
6. Stir the sour cream well, so that it is smoother, then spread
about 1 1/2 tablespoons onto the burrito. Arrange some of the
lettuce, cheese, tomato, and onion onto the tortilla, and then
you're ready to roll.
7. Fold the end of the tortilla closest to you over the filling
ingredients. Fold either the left or right end over next. Then
fold the top edge over the filling. You will be leaving one end
of the burrito open and unfolded. Repeat with the remaining
ingredients and serve immediately.
Makes 8 burritos.
Taco Bell® Chicken Fajita Seasoning Mix
A couple years ago Taco Bell and Kraft Foods got together
to produce a line of products - everything from taco kits
to salsas and spice mixes - all stamped with the familiar
Taco Bell logo and available in supermarkets across the country.
The idea was a winner, and now the Taco Bell line of products
is among Kraft's top sellers. The clone of this mix, made with
a combination of common spices and cornstarch, can be kept
indefinitely until your brain's fajita-craving neurons begin
firing. When you're set to cook, you'll just need some chicken,
a bell pepper, and an onion, and then you simply follow the
same instructions that you find on the package of the real thing.
1 tablespoon cornstarch
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon sugar
3/4 teaspoon crushed chicken bouillon cube
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
1. Combine all of the ingredients in a small bowl.
2. Prepare fajitas using the following ingredients:
4 boneless, skinless chicken breasts (1 to 1 1/4 lb.), cut into
thin strips
2 tablespoons oil
1/3 cup water
1 green bell pepper, cut into strips
1 medium onion, sliced
Prepare the fajitas using the same directions found on the package
of the original seasoning mix:
1. COOK and stir chicken in hot oil in a large nonstick skillet 5
minutes on medium-high heat. Add TACO BELL Fajita Seasoning Mix,
water, green pepper, and onion; cook and stir on medium heat 5
minutes or until chicken is cooked through and the vegetables are
tender.
2. PLACE tortillas on microwavable plate. Cover with plastic wrap.
Microwave on high 1 minute.
3. SPOON chicken mixture onto each tortilla. Top as desired with
TACO BELL salsa. Roll up tortillas.
Makes 5 servings.
Page
to produce a line of products - everything from taco kits
to salsas and spice mixes - all stamped with the familiar
Taco Bell logo and available in supermarkets across the country.
The idea was a winner, and now the Taco Bell line of products
is among Kraft's top sellers. The clone of this mix, made with
a combination of common spices and cornstarch, can be kept
indefinitely until your brain's fajita-craving neurons begin
firing. When you're set to cook, you'll just need some chicken,
a bell pepper, and an onion, and then you simply follow the
same instructions that you find on the package of the real thing.
1 tablespoon cornstarch
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon sugar
3/4 teaspoon crushed chicken bouillon cube
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
1. Combine all of the ingredients in a small bowl.
2. Prepare fajitas using the following ingredients:
4 boneless, skinless chicken breasts (1 to 1 1/4 lb.), cut into
thin strips
2 tablespoons oil
1/3 cup water
1 green bell pepper, cut into strips
1 medium onion, sliced
Prepare the fajitas using the same directions found on the package
of the original seasoning mix:
1. COOK and stir chicken in hot oil in a large nonstick skillet 5
minutes on medium-high heat. Add TACO BELL Fajita Seasoning Mix,
water, green pepper, and onion; cook and stir on medium heat 5
minutes or until chicken is cooked through and the vegetables are
tender.
2. PLACE tortillas on microwavable plate. Cover with plastic wrap.
Microwave on high 1 minute.
3. SPOON chicken mixture onto each tortilla. Top as desired with
TACO BELL salsa. Roll up tortillas.
Makes 5 servings.
Page
Taco 5 Alarm Sauce
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Can tomato paste -- (6 ounces)
1 teaspoon Chili powder
1 teaspoon Soy sauce
dash Tobasco sauce pinch Pepper 1 ts Onion salt 1/4 c Undrained pickle
relish 1 TB Instant POSTUM drink powder -For coloring 1 ts Dark molasses 1
ts Dry mustard 1/4 c Ketchup 1/2 c Water 1/2 ts Cumin powder 10 1/2 oz
Tomato soup In saucepan combine all ingredients. Stir over low heat to
blend all flavors. Makes enough sauce to cover 18 to 20 tacos. Freeze
unused portion in family sized containers.
Page
T.G.I. Friday's® Jack Daniels Grill Glaze
The Jack Daniel's Grill Glaze is one of the most scrumptious
sauces you will ever taste on fish or just about any other meat.
Introduced in April of 1997, this glaze has become one of
Friday's best-selling items. This versatile sweet-and-slightly-spicy
sauce can be ordered on salmon, baby back ribs, steak, chicken,
pork chops...even on chicken wings (but only if you know to order
it that way, since that one isn't on the menu). I was encouraged
to figure out how to clone the stuff when the Oprah Winfrey Show
requested an appearance. I think you'll find it tastes virtually
identical to the original glaze! you can use it to top your
favorite meat, but if you're grilling, be sure to use the sauce
just before taking the meat off the flame, since it is very sweet
and will quickly burn. Serve extra on the side.
1 head of garlic
1 tablespoon olive oil
2/3 cup water
1 cup pineapple juice
1/4 cup teriyaki sauce
1 tablespoon soy sauce
1 1/3 cups dark brown sugar
3 tablespoons lemon juice
3 tablespoons minced white onion
1 tablespoon Jack Daniels Whiskey
1 tablespoon crushed pineapple
1/4 teaspoon cayenne pepper
1. Cut about 1/2-inch off of top of garlic. Cut the roots so that
the garlic will sit flat. Remove the papery skin from the garlic,
but leave enough so that the cloves stay together. Put garlic into
a small casserole dish or baking pan, drizzle olive oil over it,
and cover with a lid or foil. Bake in a preheated 325° oven for
1 hour. Remove garlic and let it cool until you can handle it.
2. Combine water, pineapple juice, teriyaki sauce, soy sauce, and
brown sugar in a medium saucepan over medium/high heat. Stir
occasionally until mixture boils then reduce heat until mixture
is just simmering.
3. Squeeze the sides of the head of garlic until the pasty roasted
garlic is squeezed out. Measure 2 teaspoons into the saucepan and
whisk to combine. Add remaining ingredients to the pan and stir.
4. Let mixture simmer for 40-50 minutes or until sauce has reduced
by about 1/2 and is thick and syrupy. Make sure it doesn't boil over.
Makes 1 cup of glaze.
Page
T.G.I. Friday's® Broccoli Cheese Soup
So good, and yet so easy. Now you can recreate this one at
home just by tossing a few items into a saucepan. Try to find
one of the large cartons of chicken stock at your store --
there's a perfect four cups of broth in there. Use Swanson
brand if your store carries it. One bunch of broccoli should
provide enough florets for this baby. Just cut the broccoli
into bite-size pieces using a sharp knife. Use only the
florets and ditch the stem.
4 cups chicken broth
1 cup water
1 cup half & half
4 slices Kraft Cheddar Singles
1/2 cup all-purpose flour
1/2 teaspoon dried minced onion
1/4 teaspoon ground black pepper
4 cups broccoli florets (bite-size)
Garnish
1/2 cup shredded cheddar cheese
2 teaspoons minced fresh parsley
1. Combine chicken broth, water, half & half, cheese, flour,
onion and pepper in a large saucepan. Whisk to combine and
to break up any lumps of flour, then turn heat to medium/high.
2. Bring soup to a boil, then reduce heat to low.
3. Add broccoli to soup and simmer for 15-20 minutes or until
broccoli is tender but not soft.
4. For each serving spoon one cup of soup into a bowl and garnish
with a tablespoon of shredded cheese and a pinch of parsley.
Makes 6 servings.
Swiss Miss® Fat-Free Tapioca Pudding
When the first instant hot cocoa mix was developed in the fifties,
it was available only to the airlines in individual portions for
passengers and was called Brown Swiss. This mix was so popular
that the company packaged it for sale in the grocery stores and
changed the name to Swiss Miss. In the seventies, the first Swiss
Miss Puddings were introduced and quickly became the leader of
dairy case puddings. When the fat-free versions of the puddings
were introduced some 23 years later, they, too, would become a
popular favorite.
No sugar needs to be added to this recipe that recreates one of
the best-tasting brands of fat-free pudding on the market. The
condensed milk is enough to sweeten the pudding; plus it provides
a creamy consistency, which, along with the cornstarch, helps
replace fat found in the full-fat version of this tasty tapioca treat.
It's a simple recipe to make and you won't even "miss" the fat.
2 tablespoons cornstarch
2 1/2 cups fat-free milk
1/2 cup sweetened condensed skim milk
dash salt
2 1/2 tablespoons instant tapioca
1/2 teaspoon vanilla extract
1. Combine the cornstarch with the fat-free milk in a medium saucepan
and whisk thoroughly to dissolve the cornstarch.
2. Add the condensed milk, salt, and tapioca to the pan. Stir until
smooth and then set the pan aside for 5 minutes.
3. After 5 minutes, bring the mixture to a boil over medium/low heat,
stirring constantly until it thickens, then cover and remove from the
heat. Let the pudding sit, covered, for 20 minutes.
4. Stir in the vanilla, then transfer the pudding to serving cups.
Cover the cups with plastic wrap and let them chill for at least
2 to 3 hours before serving.
Nutrition Facts
Serving size – 3/4 cup
Total servings – 4
Fat (per serving) – 0g
Calories (per serving) – 140
Sunshine® Lemon Coolers®
Brothers Jacob and Joseph Loose had a dream of creating
products in a bakery filled with sunshine. In 1912 they
got their wish by opening the famous "Thousand Window Bakery"
in Long Island City, New York. It was the largest bakery in
the work until 1955. Today Sunshine Biscuits has moved to
another location in Sayerville, New Jersey, where ovens the
size of football fields bake like crazy. Sunshine is now
owned by Keebler and continues to produce many baked treats
you're likely familiar with, such as Hydrox Cookies, Saltine
Crackers, Vienna Fingers, Cheez-it Crackers, and these sweet
Lemon Coolers. All we have to do is make a few simple
adjustments to the Nilla Wafer clone recipe, and we can create
a cool copy of these awesome little tangy wafer cookies.
You know the ones - those little round cookies dusted
with lemon-flavored powdered sugar. To make that coating,
we'll just use a little unsweeteneed Kool-Aid lemonade
drink mix combined with powdered sugar. Shake the cookies
in a bag with this mixture (I call is bake 'n shake) and
you've got yourself another tasty knock-off.
1/2 cup powdered sugar
1/3 cup sugar
1/3 cup shortening
1 egg
1/2 teaspoon vanilla
1/8 teaspoon salt
1 1/2 cups cake flour
1 1/2 teaspoons baking powder
1 tablespoon water
Lemon Powdered Sugar
1 cup powdered sugar
rounded 1/2 teaspoon unsweetened Kool-Aid lemonade drink mix
1. Preheat oven to 325 degrees.
2. Cream together sugars, shortening, egg, vanilla, and salt in
a large bowl.
3. Add the flour and baking powder. Add 1 tablespoon of water and
continue mixing until dough forms a ball.
4. Roll dough into 3/4-inch balls and flatten slightly onto a
lightly greased cookie sheet. Bake for 15 to 18 minutes or until
cookies are light brown.
5. As cookies bake, combine 1 cup powdered sugar with the lemonade
drink mix in a large plastic bag and shake thoroughly to mix.
6. When the cookies are removed from the oven and while they are
hot, add 4 or 5 at a time to the bag and shake it until the cookies
are well coated. Repeat with the remaining cookies.
Makes 50 to 56 cookies.
HALIBUT STEAKS WITH CUCUMBER SAUCE
HALIBUT STEAKS WITH CUCUMBER SAUCE
1 lb. Halibut steaks, ¾ inch thick
½ c. fat free plain yogurt
½ c. cucumber, finely chopped
¼ t. dried dill or mint
Salt and pepper to taste
Preheat oven to 400o or grill to
medium
For sauce;
In a small bowl stir together yogurt,
cucumber and dill. Cover and chill
until serving.
Lightly mist a baking sheet with olive
oil pan spray. Place halibut on baking
sheet and sprinkle with salt and
pepper. Bake or grill for 12-15
minutes or until fish flakes easily
when tested with a fork. Serve each
with 2 T. cucumber sauce.
Makes 4 servings
Calories: 107 per serving Fat: 1g.
1 lb. Halibut steaks, ¾ inch thick
½ c. fat free plain yogurt
½ c. cucumber, finely chopped
¼ t. dried dill or mint
Salt and pepper to taste
Preheat oven to 400o or grill to
medium
For sauce;
In a small bowl stir together yogurt,
cucumber and dill. Cover and chill
until serving.
Lightly mist a baking sheet with olive
oil pan spray. Place halibut on baking
sheet and sprinkle with salt and
pepper. Bake or grill for 12-15
minutes or until fish flakes easily
when tested with a fork. Serve each
with 2 T. cucumber sauce.
Makes 4 servings
Calories: 107 per serving Fat: 1g.
SHRIMP SCAMPI
SHRIMP SCAMPI
1 lb. raw shrimp, peeled and deveined
2 T. I Can’t Believe It’s Not Butter Spray
2 cloves garlic, minced
1 T. fresh snipped parsley or 1 t. dried
2 lemons, juiced
¼ c. chicken broth
Dash cayenne pepper
Heat a large skillet over medium high heat. Add I Can’t Believe It’s Not Butter Spray, garlic,
parsley, lemon juice, chicken broth, and cayenne pepper. Bring to a boil stirring constantly. Boil
1 minute. Add shrimp, cook, while stirring for 3-5 minutes until turn shrimp pink and opaque.
Makes 4 servings
Calories: 85 per serving Fat: 1g.
1 lb. raw shrimp, peeled and deveined
2 T. I Can’t Believe It’s Not Butter Spray
2 cloves garlic, minced
1 T. fresh snipped parsley or 1 t. dried
2 lemons, juiced
¼ c. chicken broth
Dash cayenne pepper
Heat a large skillet over medium high heat. Add I Can’t Believe It’s Not Butter Spray, garlic,
parsley, lemon juice, chicken broth, and cayenne pepper. Bring to a boil stirring constantly. Boil
1 minute. Add shrimp, cook, while stirring for 3-5 minutes until turn shrimp pink and opaque.
Makes 4 servings
Calories: 85 per serving Fat: 1g.
SPICED SCALLOPS & SHRIMP
SPICED SCALLOPS & SHRIMP
½ lb. bay scallops
½ lb. raw shrimp, peeled and deveined
8 green onions, sliced
1 pkt. Splenda or other sugar substitute
1 T. fresh cilantro, chopped
Salt to taste
Spice Mix:
3 cloves garlic, peeled
1 in. piece fresh ginger, peeled
2 t. mild curry powder
2 T. fish sauce or to taste
¼ c. water
First make the spice mix:
Put all ingredients in a food processor fitted with a metal blade and process until smooth.
Heat a large nonstick skillet over medium heat. Lightly mist with olive oil pan spray, add the
spice mix and cook, stirring for 30 seconds. Turn heat up to medium-high; add scallops, shrimp,
green onion, and Splenda to skillet. Stir-fry for about 3-5 minutes, until shrimp are pink and
scallops are firm. Remove from heat and stir in fresh cilantro.
Makes 4 servings
Calories: 105 per serving Fat: 1.5g.
½ lb. bay scallops
½ lb. raw shrimp, peeled and deveined
8 green onions, sliced
1 pkt. Splenda or other sugar substitute
1 T. fresh cilantro, chopped
Salt to taste
Spice Mix:
3 cloves garlic, peeled
1 in. piece fresh ginger, peeled
2 t. mild curry powder
2 T. fish sauce or to taste
¼ c. water
First make the spice mix:
Put all ingredients in a food processor fitted with a metal blade and process until smooth.
Heat a large nonstick skillet over medium heat. Lightly mist with olive oil pan spray, add the
spice mix and cook, stirring for 30 seconds. Turn heat up to medium-high; add scallops, shrimp,
green onion, and Splenda to skillet. Stir-fry for about 3-5 minutes, until shrimp are pink and
scallops are firm. Remove from heat and stir in fresh cilantro.
Makes 4 servings
Calories: 105 per serving Fat: 1.5g.
GARLIC SHRIMP STIR FRY
GARLIC SHRIMP STIR FRY
1 lb. raw shrimp, shelled and deveined
1 med. onion, sliced and separated into rings
2 stalks celery , cut into ½ inch pieces
12 spears asparagus, cut into ½ inch pieces
2 c. broccoli, chopped into small pieces
2 c. cauliflower, chopped into small pieces
4 cloves garlic, minced
½ c. soy sauce
2 pkts. Splenda or other sugar substitute
Dash crushed red pepper
Lightly mist a large skillet with olive oil pan spray and preheat over medium high heat. Add
onion, celery, asparagus, broccoli, and cauliflower. Cook and stir until vegetables are almost
tender. Add shrimp, soy sauce, crushed red pepper, and Splenda. Cook and stir for 3-5 minutes
or until shrimp is pink and opaque.
Makes 4 servings
Calories: 125 per serving Fat: 0.5g.
1 lb. raw shrimp, shelled and deveined
1 med. onion, sliced and separated into rings
2 stalks celery , cut into ½ inch pieces
12 spears asparagus, cut into ½ inch pieces
2 c. broccoli, chopped into small pieces
2 c. cauliflower, chopped into small pieces
4 cloves garlic, minced
½ c. soy sauce
2 pkts. Splenda or other sugar substitute
Dash crushed red pepper
Lightly mist a large skillet with olive oil pan spray and preheat over medium high heat. Add
onion, celery, asparagus, broccoli, and cauliflower. Cook and stir until vegetables are almost
tender. Add shrimp, soy sauce, crushed red pepper, and Splenda. Cook and stir for 3-5 minutes
or until shrimp is pink and opaque.
Makes 4 servings
Calories: 125 per serving Fat: 0.5g.
FABULOUS TUNA SALAD
FABULOUS TUNA SALAD
4 oz. White Albacore tuna, in water, drained
1 lrg. radish, grated
1 green onion, sliced
½ stalk celery, thinly sliced
½ T. Fat Free Mayonnaise
1 T. fresh squeezed lemon juice
Lemon pepper to taste
Mustard to taste
Place all ingredients in a small bowl and mix well.
Serve in lettuce of choice, as a wrap, or on Melba toast. This also a great salad topper for
greens of your choice, and a lemon wedge squeezed over top.
Makes 1 serving
Calories: 160 per serving Fat: 4g.
4 oz. White Albacore tuna, in water, drained
1 lrg. radish, grated
1 green onion, sliced
½ stalk celery, thinly sliced
½ T. Fat Free Mayonnaise
1 T. fresh squeezed lemon juice
Lemon pepper to taste
Mustard to taste
Place all ingredients in a small bowl and mix well.
Serve in lettuce of choice, as a wrap, or on Melba toast. This also a great salad topper for
greens of your choice, and a lemon wedge squeezed over top.
Makes 1 serving
Calories: 160 per serving Fat: 4g.
FISH FILLETS WITH SALSA VERDE
FISH FILLETS WITH SALSA VERDE
1 lb. white fish
1 med. lime, juiced
½ c. green salsa
2 T. cilantro, fresh snipped
Salt and pepper to taste
Preheat broiler.
Place fish on a large plate. Pour lime juice
equally over fish and sprinkle with salt and
pepper. Lightly mist a broiler pan with olive oil
pan spray. Place fish onto pan and tuck under
any thin edges. Broil 4 inches from heat for 6-8
minutes or until fish flakes easily with a fork.
Place green salsa and cilantro in a small bowl
and stir together. Place cooked fish onto serving
plates and top each with 2 T. of salsa verde.
Serve with a lime or lemon wedge.
Makes 4 servings
Calories: 115 per serving Fat: 1g.
1 lb. white fish
1 med. lime, juiced
½ c. green salsa
2 T. cilantro, fresh snipped
Salt and pepper to taste
Preheat broiler.
Place fish on a large plate. Pour lime juice
equally over fish and sprinkle with salt and
pepper. Lightly mist a broiler pan with olive oil
pan spray. Place fish onto pan and tuck under
any thin edges. Broil 4 inches from heat for 6-8
minutes or until fish flakes easily with a fork.
Place green salsa and cilantro in a small bowl
and stir together. Place cooked fish onto serving
plates and top each with 2 T. of salsa verde.
Serve with a lime or lemon wedge.
Makes 4 servings
Calories: 115 per serving Fat: 1g.
CITRUS SHRIMP
CITRUS SHRIMP
1 lb. raw shrimp, peeled and deveined
2 T. I Can’t Believe It’s Not Butter Spray
½ c. fresh squeezed orange juice
1 t. orange zest
2 cloves garlic, minced
1 t. dried thyme
Salt and pepper to taste
Rinse shrimp, pat dry with paper towels. Set aside.
Heat a large skillet over medium high heat. Add I Can’t Believe It’s Not Butter Spray, orange
juice, orange zest, garlic, and thyme. Bring to a boil, stirring constantly. Reduce heat, simmer
for 1 minute. Add shrimp, cook and stir for 3-5 minutes, until shrimp is pink and opaque.
Makes 4 servings
Calories: 85 per serving Fat: 1g.
1 lb. raw shrimp, peeled and deveined
2 T. I Can’t Believe It’s Not Butter Spray
½ c. fresh squeezed orange juice
1 t. orange zest
2 cloves garlic, minced
1 t. dried thyme
Salt and pepper to taste
Rinse shrimp, pat dry with paper towels. Set aside.
Heat a large skillet over medium high heat. Add I Can’t Believe It’s Not Butter Spray, orange
juice, orange zest, garlic, and thyme. Bring to a boil, stirring constantly. Reduce heat, simmer
for 1 minute. Add shrimp, cook and stir for 3-5 minutes, until shrimp is pink and opaque.
Makes 4 servings
Calories: 85 per serving Fat: 1g.
FISH TACO SALAD
FISH TACO SALAD
1 lb. Orange roughy or other white fish
1 t. Blackened or Mexican seasoning
12 c. shredded cabbage
½ red onion, diced
4 med. limes, juiced
¼ c. fresh snipped cilantro
8 T. salsa
Preheat oven to 400o
Lightly mist a baking sheet with olive oil pan spray. Place fish on baking sheet and sprinkle with
blackened seasoning. Bake for 12-15 minutes or until fish flakes easily with a fork. Remove from
oven and cool slightly. Place shredded cabbage, red onion, and cilantro into a large mixing
bowl. Pour lime juice over top of cabbage and toss well. Divide equally between 4 salad plates
and top cabbage with cooked fish fillet and salsa.
Makes 4 servings
Calories: 157 per serving Fat: 1g.
1 lb. Orange roughy or other white fish
1 t. Blackened or Mexican seasoning
12 c. shredded cabbage
½ red onion, diced
4 med. limes, juiced
¼ c. fresh snipped cilantro
8 T. salsa
Preheat oven to 400o
Lightly mist a baking sheet with olive oil pan spray. Place fish on baking sheet and sprinkle with
blackened seasoning. Bake for 12-15 minutes or until fish flakes easily with a fork. Remove from
oven and cool slightly. Place shredded cabbage, red onion, and cilantro into a large mixing
bowl. Pour lime juice over top of cabbage and toss well. Divide equally between 4 salad plates
and top cabbage with cooked fish fillet and salsa.
Makes 4 servings
Calories: 157 per serving Fat: 1g.
ORANGE GRILLED CHICKEN WITH HERBS
ORANGE GRILLED CHICKEN WITH HERBS
1 lb. boneless chicken breast, skin attached
2 cloves garlic, minced
¾ t. orange zest
¼ t. fresh thyme, minced
¼ t. fresh rosemary, minced
Fresh ground pepper to taste
½ c. fresh squeezed orange juice
¼ c. vinegar
2 t. Worcestershire sauce
Preheat grill to medium-high.
Combine first 5 ingredients in a small bowl. Take each chicken breast and slip your fingers
between the skin and flesh of the chicken, leaving the skin attached. Slide some of the herb
mixture under the skin of each breast, pulling the skin back over when finished. Mix orange
juice, vinegar, and Worcestershire in a small bowl. Grill chicken for 6-8 minutes on each side,
turning once and basting with orange juice mixture. Cook until chicken is tender and no longer
pink. Remove skin before eating.
Makes 4 servings
Calories: 174 per serving Fat: 3.1g.
1 lb. boneless chicken breast, skin attached
2 cloves garlic, minced
¾ t. orange zest
¼ t. fresh thyme, minced
¼ t. fresh rosemary, minced
Fresh ground pepper to taste
½ c. fresh squeezed orange juice
¼ c. vinegar
2 t. Worcestershire sauce
Preheat grill to medium-high.
Combine first 5 ingredients in a small bowl. Take each chicken breast and slip your fingers
between the skin and flesh of the chicken, leaving the skin attached. Slide some of the herb
mixture under the skin of each breast, pulling the skin back over when finished. Mix orange
juice, vinegar, and Worcestershire in a small bowl. Grill chicken for 6-8 minutes on each side,
turning once and basting with orange juice mixture. Cook until chicken is tender and no longer
pink. Remove skin before eating.
Makes 4 servings
Calories: 174 per serving Fat: 3.1g.
SPICY ORANGE CHICKEN
SPICY ORANGE CHICKEN
1 lb. chicken breast
2 T. cumin
1 c. chicken broth
½ c. fresh squeezed orange juice
1 T. jalapeno, chopped very fine
2 T. Dijon mustard
2 small oranges, peeled and cut into ½ inch
pieces
Salt and pepper to taste
¼ c. fresh snipped cilantro
Sprinkle cumin over chicken, coating both sides well. Heat a large non-stick skillet over mediumhigh
heat and mist lightly with olive oil pan spray. Place chicken into skillet. Cook 4 minutes or
until browned, turning once. Remove chicken from skillet and set aside. Increase heat to high.
Add chicken broth to skillet and boil 1 minute to reduce broth slightly. Whisk in orange juice,
jalapeno, mustard, salt and pepper. Return chicken to skillet and reduce heat to low; cover and
simmer 8-10 minutes or until no longer pink, turning chicken once. Add orange segments. Cook
briefly to warm. Place on serving plates and sprinkle with cilantro.
Makes 4 servings
Calories: 166 per serving Fat: 3g.
1 lb. chicken breast
2 T. cumin
1 c. chicken broth
½ c. fresh squeezed orange juice
1 T. jalapeno, chopped very fine
2 T. Dijon mustard
2 small oranges, peeled and cut into ½ inch
pieces
Salt and pepper to taste
¼ c. fresh snipped cilantro
Sprinkle cumin over chicken, coating both sides well. Heat a large non-stick skillet over mediumhigh
heat and mist lightly with olive oil pan spray. Place chicken into skillet. Cook 4 minutes or
until browned, turning once. Remove chicken from skillet and set aside. Increase heat to high.
Add chicken broth to skillet and boil 1 minute to reduce broth slightly. Whisk in orange juice,
jalapeno, mustard, salt and pepper. Return chicken to skillet and reduce heat to low; cover and
simmer 8-10 minutes or until no longer pink, turning chicken once. Add orange segments. Cook
briefly to warm. Place on serving plates and sprinkle with cilantro.
Makes 4 servings
Calories: 166 per serving Fat: 3g.
THAI CHICKEN
THAI CHICKEN
1 lb. chicken breast*
4 T. soy sauce
2 T. Fat Free plain yogurt
1 lemon, juiced
3 cloves garlic, minced
1 t. dried basil
1 t. ground ginger
Dash of crushed red pepper flakes
Put all ingredients, except chicken, in a gallon size Ziplock bag. Seal bag and mix well. Add
chicken to bag. Seal and marinate at room temperature for 30 minutes or for several hours in
refrigerator, turning bag a few times to coat chicken. Remove chicken from marinade and grill
or bake at 375o for 15-18 minutes or until chicken is no longer pink.
Makes 4 servings
Calories: 150 per serving Fat: 3g.
*Note: This recipe is also a great marinade for fish. I broil or bake my fish, as it turns out better for such a small
and thin portion.
1 lb. chicken breast*
4 T. soy sauce
2 T. Fat Free plain yogurt
1 lemon, juiced
3 cloves garlic, minced
1 t. dried basil
1 t. ground ginger
Dash of crushed red pepper flakes
Put all ingredients, except chicken, in a gallon size Ziplock bag. Seal bag and mix well. Add
chicken to bag. Seal and marinate at room temperature for 30 minutes or for several hours in
refrigerator, turning bag a few times to coat chicken. Remove chicken from marinade and grill
or bake at 375o for 15-18 minutes or until chicken is no longer pink.
Makes 4 servings
Calories: 150 per serving Fat: 3g.
*Note: This recipe is also a great marinade for fish. I broil or bake my fish, as it turns out better for such a small
and thin portion.
SHRIMP STUFFED TOMATO
SHRIMP STUFFED TOMATO
1 lb. cooked salad shrimp
8 green onions, thinly sliced
1 stalk celery, finely chopped
1 clove garlic, minced
1 t. Cajun or Blackened
seasoning
¼ c. fat free mayonnaise
1 ½ t. Worcestershire sauce
1 head romaine lettuce,
chopped
4 Med. tomatoes
2 med. lemons, halved
Place first 7 ingredients into a
medium bowl and stir well to
combine.
Refrigerate until serving. Core the tomatoes and cut each into 8 sections, leaving the sections
connected at the bottom. Divide the lettuce among 4 serving plates and top each with a
tomato, splaying out the sections slightly. Stuff each tomato with equal amounts of shrimp
salad. Serve with a lemon half to be squeezed over top.
Makes 4 servings
Calories: 135 per serving Fat: 0.5g.
1 lb. cooked salad shrimp
8 green onions, thinly sliced
1 stalk celery, finely chopped
1 clove garlic, minced
1 t. Cajun or Blackened
seasoning
¼ c. fat free mayonnaise
1 ½ t. Worcestershire sauce
1 head romaine lettuce,
chopped
4 Med. tomatoes
2 med. lemons, halved
Place first 7 ingredients into a
medium bowl and stir well to
combine.
Refrigerate until serving. Core the tomatoes and cut each into 8 sections, leaving the sections
connected at the bottom. Divide the lettuce among 4 serving plates and top each with a
tomato, splaying out the sections slightly. Stuff each tomato with equal amounts of shrimp
salad. Serve with a lemon half to be squeezed over top.
Makes 4 servings
Calories: 135 per serving Fat: 0.5g.
ORANGE GINGER CHICKEN
ORANGE GINGER CHICKEN
1 lb. chicken breast
¼ c. soy sauce
½ c. chicken broth
½ c. fresh squeezed orange juice
1 t. ground ginger
1 clove garlic, minced
In a gallon size Ziplock bag combine, soy sauce, chicken broth, orange juice, ginger and garlic.
Seal bag and mix well. Add chicken and marinade for 2-6 hours.
Preheat grill to medium. Remove chicken from bag and reserve marinade. Grill chicken for 8-10
minutes. Turn, brush with marinade and grill for 8-10 minutes more, or until tender and no
longer pink.
Makes 4 servings
Calories: 144 per serving Fat: 3g.
1 lb. chicken breast
¼ c. soy sauce
½ c. chicken broth
½ c. fresh squeezed orange juice
1 t. ground ginger
1 clove garlic, minced
In a gallon size Ziplock bag combine, soy sauce, chicken broth, orange juice, ginger and garlic.
Seal bag and mix well. Add chicken and marinade for 2-6 hours.
Preheat grill to medium. Remove chicken from bag and reserve marinade. Grill chicken for 8-10
minutes. Turn, brush with marinade and grill for 8-10 minutes more, or until tender and no
longer pink.
Makes 4 servings
Calories: 144 per serving Fat: 3g.
Subscribe to:
Posts (Atom)