Recipes you will love!
These are the recipes we prepared at our Sisters of the Skillet "On the Light Side" demo on February 16, 2012.
Sweet & Sassy Chicken Salad
(Aarti Sequeira's Lady Marmalade Chicken Salad)
2 boneless, skinless chicken breasts (about 1 pound)
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground pepper
3 tablespoons orange marmalade
1 medium shallot, minced
1 green apple, diced
1 cup red seedless grapes, halved
Juice of 1 lime
1 cup low-fat Greek yogurt, mixed well
1 tablespoon canola or peanut oil
1 teaspoon brown mustard seeds or cumin seeds
1 clove garlic, minced
2 teaspoons curry powder
2 tablespoons roasted salted cashews, chopped
Fresh cilantro leaves, for sprinkling
Preheat oven to 425 degrees. Line a baking sheet with foil. Put the chicken breasts on the foil and drizzle with olive oil. Sprinkle with salt and pepper and rub until coated. Pop the chicken in the oven and roast until a thermometer inserted into the thickest part registers 150 degrees (about 15 to 20 minutes).
Switch the oven to the broiler setting. Brush 1 tablespoon marmalade on each chicken breast. Broil, brushing occasionally with the pan drippings, until the chicken is cooked through and golden, about 5 minutes. Let cool.
Meanwhile, build the salad. Toss the shallot, apple, grapes, lime juice, yogurt, 1/2 teaspoon salt and the remaining 1 tablespoon marmalade in a large bowl.
Heat the canola oil in a small skillet over medium heat until shimmering. Add the mustard seeds and garlic; cook until the seeds stop popping (cover if they're popping out of the pan). Quickly add the curry powder; cook, stirring, 30 seconds, then pour the spiced oil over the yogurt mixture. Stir until combined.
Once the chicken breasts are cool, thinly slice them. Fold into the salad and adjust the salt and pepper. Top with the cashews and cilantro.
Artichoke and Pea Gratin
1 tablespoon butter
1 tablespoon flour
Ovenproof skillet
1 1/4 cups low-fat milk
9oz package thawed frozen artichoke hearts
1 cup thawed frozen peas
1/2 teaspoon salt
1/2 teaspoon lemon zest
1 cup grated parmesan cheese
Turn on the broiler in your oven. Whisk butter and flour in an ovenproof skillet over medium-high heat, 1 minute. Add 1 1/4 cups low-fat milk and whisk until boiling. Stir in the artichoke hearts, peas, salt and lemon zest. Bring to a simmer. Top with grated parmesan cheese. Broil until cheese is melted and just starts to turn golden brown.
Source: Food Network Magazine - Jan 2012 issue
Spicy Asian Lettuce Wraps
2 1/2 oz cellophane noodles (bean threads)
1/4 cup minced fresh cilantro
1/4 cup low-sodium soy sauce
1 tablespoon chili paste with garlic
2 teaspoons dark sesame oil
2 cups chopped roasted skinless, boneless chicken
12 large Boston or Romaine lettuce leaves
cover cellophane noodles with boiling water. Let stand 5 minutes or until softened. Drain noodles and rinse under cool water. Chop noodles. While cellophane noodles are soaking, combine cilantro, soy sauce, chile paste and oil in large bowl, stirring with a whisk. Add noodles and chicken to soy sauce mixture. Toss well to coat. Spoon into 1/3 cup chicken mixture down center of each lettuce leaf and roll up.
Yield: 4 servings (12 wraps)
Source: Cooking Light: Complete Meals In Minutes
Hot Spiced Pineapple Tea
2 green tea bags
2 cups water
2 cups pineapple juice
1 teaspoon whole cloves
2 sticks cinnamon
1 lemon, halved and sliced
Heat water and pineapple juice in a saucepan until it boils. Add cloves, cinnamon, lemon and tea bags and lower heat. Simmer 10 minutes over medium heat. Remove cloves and cinnamon and serve hot. Garnish with cinnamon sticks.
Brown Butter, Rosemary and Lemon Popcorn
1 cup popcorn
3 tablespoons extra virgin olive oil
3 tablespoons unsalted butter
1 tablespoon finely chopped rosemary leaves
2 teaspoons salt
Freshly ground black pepper
1 tablespoon grated lemon zest
Heat the popcorn and oil in a 1-gallon, heavy bottomed pot over medium-high heat. When the popcorn starts to pop, cover the pot tightly and continue to cook until all the popcorn pops, about 2-3 minutes, shaking the pot occasionally. Pour the popcorn into a large bowl.
In a medium saute pan over medium-high heat, melt the butter and cook until it is brown, shaking the pan occasionally. Remove the pan from the heat. Add the rosemary to the butter and pour the butter mixture over the popcorn. Toss well. Add the salt and pepper and lemon zest. Toss well.
Creamy vanilla and orange popsicles
1 cup vanilla frozen yogurt
1/4 cup mandarin orange segments, packed in water, drained
3/4 cup orange juice
Allow yogurt to soften at room temperature until pliable and easy to scoop. Spoon 1/4 cup of yogurt into each of 4 (4oz) popsicle molds or small paper cups, pressing down with a spoon to release air bubbles from the yogurt. Place in the freezer for 2 hours.
Remove from the freezer and place 2-3 mandarin orange segments on top of the yogurt in each mold. Top with 3 tablespoons orange juice, then insert popsicle sticks and return to the freezer for at least 5 hours or overnight. When ready to eat, loosen the popsicles from the molds by thawing at room temperature for 5 minutes or placing the mold very briefly in warm water. Yield 4 servings.
Source: Ellie Krieger - Comfort Food Fix
Mock Ambrosia (for diabetics) submitted by Shelby Henry
If you are suffering from Diabetes, you will love this Ambrosia recipe! You can have it!
4 large apples
1 (6oz) can frozen unsweetened orange juice
1 can water (6 oz)
1 (20oz) can unsweetened crushed pineapple, undrained
1/2 cup unsweetened grated coconut (or 1/4 tsp coconut extract) - optional
Grate peeled apples on medium grater. Mix concentrated orange juice with one can water. Mix apples, juice and pineapple together. Add coconut or extract, if desired. Store in refrigerator. Will keep for 7 to 10 days.
Exchanges: 1 cup equals one fruit and 1/2 fat if coconut is used.
for a thicker ambrosia, add more apple.
(Aarti Sequeira's Lady Marmalade Chicken Salad)
2 boneless, skinless chicken breasts (about 1 pound)
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground pepper
3 tablespoons orange marmalade
1 medium shallot, minced
1 green apple, diced
1 cup red seedless grapes, halved
Juice of 1 lime
1 cup low-fat Greek yogurt, mixed well
1 tablespoon canola or peanut oil
1 teaspoon brown mustard seeds or cumin seeds
1 clove garlic, minced
2 teaspoons curry powder
2 tablespoons roasted salted cashews, chopped
Fresh cilantro leaves, for sprinkling
Preheat oven to 425 degrees. Line a baking sheet with foil. Put the chicken breasts on the foil and drizzle with olive oil. Sprinkle with salt and pepper and rub until coated. Pop the chicken in the oven and roast until a thermometer inserted into the thickest part registers 150 degrees (about 15 to 20 minutes).
Switch the oven to the broiler setting. Brush 1 tablespoon marmalade on each chicken breast. Broil, brushing occasionally with the pan drippings, until the chicken is cooked through and golden, about 5 minutes. Let cool.
Meanwhile, build the salad. Toss the shallot, apple, grapes, lime juice, yogurt, 1/2 teaspoon salt and the remaining 1 tablespoon marmalade in a large bowl.
Heat the canola oil in a small skillet over medium heat until shimmering. Add the mustard seeds and garlic; cook until the seeds stop popping (cover if they're popping out of the pan). Quickly add the curry powder; cook, stirring, 30 seconds, then pour the spiced oil over the yogurt mixture. Stir until combined.
Once the chicken breasts are cool, thinly slice them. Fold into the salad and adjust the salt and pepper. Top with the cashews and cilantro.
Artichoke and Pea Gratin
1 tablespoon butter
1 tablespoon flour
Ovenproof skillet
1 1/4 cups low-fat milk
9oz package thawed frozen artichoke hearts
1 cup thawed frozen peas
1/2 teaspoon salt
1/2 teaspoon lemon zest
1 cup grated parmesan cheese
Turn on the broiler in your oven. Whisk butter and flour in an ovenproof skillet over medium-high heat, 1 minute. Add 1 1/4 cups low-fat milk and whisk until boiling. Stir in the artichoke hearts, peas, salt and lemon zest. Bring to a simmer. Top with grated parmesan cheese. Broil until cheese is melted and just starts to turn golden brown.
Source: Food Network Magazine - Jan 2012 issue
Spicy Asian Lettuce Wraps
2 1/2 oz cellophane noodles (bean threads)
1/4 cup minced fresh cilantro
1/4 cup low-sodium soy sauce
1 tablespoon chili paste with garlic
2 teaspoons dark sesame oil
2 cups chopped roasted skinless, boneless chicken
12 large Boston or Romaine lettuce leaves
cover cellophane noodles with boiling water. Let stand 5 minutes or until softened. Drain noodles and rinse under cool water. Chop noodles. While cellophane noodles are soaking, combine cilantro, soy sauce, chile paste and oil in large bowl, stirring with a whisk. Add noodles and chicken to soy sauce mixture. Toss well to coat. Spoon into 1/3 cup chicken mixture down center of each lettuce leaf and roll up.
Yield: 4 servings (12 wraps)
Source: Cooking Light: Complete Meals In Minutes
Hot Spiced Pineapple Tea
2 green tea bags
2 cups water
2 cups pineapple juice
1 teaspoon whole cloves
2 sticks cinnamon
1 lemon, halved and sliced
Heat water and pineapple juice in a saucepan until it boils. Add cloves, cinnamon, lemon and tea bags and lower heat. Simmer 10 minutes over medium heat. Remove cloves and cinnamon and serve hot. Garnish with cinnamon sticks.
Brown Butter, Rosemary and Lemon Popcorn
1 cup popcorn
3 tablespoons extra virgin olive oil
3 tablespoons unsalted butter
1 tablespoon finely chopped rosemary leaves
2 teaspoons salt
Freshly ground black pepper
1 tablespoon grated lemon zest
Heat the popcorn and oil in a 1-gallon, heavy bottomed pot over medium-high heat. When the popcorn starts to pop, cover the pot tightly and continue to cook until all the popcorn pops, about 2-3 minutes, shaking the pot occasionally. Pour the popcorn into a large bowl.
In a medium saute pan over medium-high heat, melt the butter and cook until it is brown, shaking the pan occasionally. Remove the pan from the heat. Add the rosemary to the butter and pour the butter mixture over the popcorn. Toss well. Add the salt and pepper and lemon zest. Toss well.
Creamy vanilla and orange popsicles
1 cup vanilla frozen yogurt
1/4 cup mandarin orange segments, packed in water, drained
3/4 cup orange juice
Allow yogurt to soften at room temperature until pliable and easy to scoop. Spoon 1/4 cup of yogurt into each of 4 (4oz) popsicle molds or small paper cups, pressing down with a spoon to release air bubbles from the yogurt. Place in the freezer for 2 hours.
Remove from the freezer and place 2-3 mandarin orange segments on top of the yogurt in each mold. Top with 3 tablespoons orange juice, then insert popsicle sticks and return to the freezer for at least 5 hours or overnight. When ready to eat, loosen the popsicles from the molds by thawing at room temperature for 5 minutes or placing the mold very briefly in warm water. Yield 4 servings.
Source: Ellie Krieger - Comfort Food Fix
Mock Ambrosia (for diabetics) submitted by Shelby Henry
If you are suffering from Diabetes, you will love this Ambrosia recipe! You can have it!
4 large apples
1 (6oz) can frozen unsweetened orange juice
1 can water (6 oz)
1 (20oz) can unsweetened crushed pineapple, undrained
1/2 cup unsweetened grated coconut (or 1/4 tsp coconut extract) - optional
Grate peeled apples on medium grater. Mix concentrated orange juice with one can water. Mix apples, juice and pineapple together. Add coconut or extract, if desired. Store in refrigerator. Will keep for 7 to 10 days.
Exchanges: 1 cup equals one fruit and 1/2 fat if coconut is used.
for a thicker ambrosia, add more apple.