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Asian Chicken Slaw
- Slaw:
- 2 1/2 cups shredded cooked chicken breast (about 1 pound)
- 3/4 cup finely chopped celery
- 1/2 cup chopped sugar snap peas
- 1/2 cup chopped red bell pepper
- 1/4 cup finely chopped onion
- 1 package angel hair slaw ((10-ounce))
- 1 can sliced water chestnuts ((8-ounce) drained)
- Dressing:
- 1/4 cup cider vinegar
- 1/4 cup rice wine vinegar
- 2 Tbs sugar
- 1 tsp salt
- 2 tsp low-sodium soy sauce
- 1/4 tsp garlic powder
- 1/4 tsp freshly ground black pepper
- Remaining ingredients:
- 1/4 cup slivered almonds (toasted)
- 1 tsp sesame seeds (toasted)
- To prepare slaw, combine the first 7 ingredients in a large bowl.
- To prepare dressing, combine cider vinegar and next 6 ingredients (through black pepper) in a small bowl; stir with a whisk. Pour dressing over the slaw; toss to coat. Cover and chill 1 hour. Sprinkle with slivered almonds and sesame seeds before serving.
Arctic Lime Freeze
- 12 ounces thawed limeade concentrate — undiluted
- 12 3/10 ounces reduced-fat silken firm tofu — drained
- 1 1/2 cups water
- Mint sprigs — (optional)
- Grated lime rind — (optional)
- Combine limeade and tofu in a blender; process until smooth. Add water; pulse to combine. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions. Spoon the mixture into a freezer-safe container; cover and freeze 2 hours or until firm. Garnish with mint and rind, if desired.
Bacon, Gruyère, and Ham Strata
- 2 cups fat-free milk
- 1 cup chopped green onions
- 1 cup egg substitute
- 1 Tbs Dijon mustard
- 1/4 tsp ground red pepper
- 12 oz sourdough French bread (cut into 1/2-inch cubes (about 10 cups), toasted)
- 3/4 cup diced ham
- Cooking spray
- 1 cup shredded Gruyère cheese ((4 ounces))
- 4 bacon slices (cooked and crumbled (drained))
- Combine milk, green onions, egg substitute, mustard, and pepper in a large bowl, stirring with a whisk. Add bread cubes and ham; stir well to combine. Pour into a 2-quart baking pan coated with cooking spray. Sprinkle with shredded cheese. Cover and chill 8 hours or overnight.
- Preheat oven to 350°.
- Uncover dish, and bake at 350° for 20 minutes. Sprinkle with bacon. Bake an additional 15 minutes or until bread mixture is set and cheese is bubbly
Artichoke and Goat Cheese-Stuffed Chicken
- 1/2 cup Italian-seasoned breadcrumbs
- 1/2 cup crumbled goat cheese ((2 ounces))
- 1/4 cup chopped fresh basil
- 6 canned artichoke hearts (rinsed, drained, and chopped)
- 1 red bell pepper (bottled, roasted, rinsed, drained, and chopped)
- 4 skinless ((6-ounce) boneless chicken breast halves)
- 1/8 tsp salt
- 1/4 tsp freshly ground black pepper (divided)
- 3 quarts water
- 6 cups mixed baby greens
- 1 1/2 Tbs fresh lemon juice
- 1 1/2 tsp extravirgin olive oil
- Combine first 5 ingredients in a medium bowl; stir until well blended.
- Slice each breast half lengthwise, cutting to, but not through, other side. Open halves, laying breast flat. Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with salt and 1/8 teaspoon pepper.
- Divide artichoke mixture into 4 equal portions; spoon each portion down center of each breast half, leaving a 1/2-inch border at each end. Fold sides over filling.
- Place a 2-foot-long sheet of heavy-duty plastic wrap on a work surface with 1 long side hanging over the counter’s edge 2 inches. Place a stuffed breast half, seam side down, on the end farthest from you; tightly roll the chicken toward you, jelly-roll fashion. Twist the ends in opposite directions to form a cylinder. Tie plastic wrap in tight knots against the chicken on each end. Trim off excess wrap close to the knots. Place a second 2-foot-long sheet of heavy-duty plastic wrap on the work surface; place rolled chicken on wrap, and repeat procedure. Repeat with remaining breast halves.
- Bring 3 quarts water to a boil in a large stockpot; add chicken. Simmer 15 minutes (do not boil), turning occasionally. Remove from water, and let stand 10 minutes before unwrapping and cutting into 1/2-inch-thick slices.
- Combine greens, juice, olive oil, and remaining 1/8 teaspoon pepper in a large bowl; toss well. Place about 1 cup greens mixture on each of 4 plates. Top each serving with 1 chicken breast half.