Cooking

Asian Chicken Slaw

Filed Under: Cooking

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)
  1. To prepare slaw, combine the first 7 ingredients in a large bowl.
  2. 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

Filed Under: Cooking

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)
  1. 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

Filed Under: Cooking

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))
  1. 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.
  2. Preheat oven to 350°.
  3. 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

Filed Under: Cooking

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
  1. Combine first 5 ingredients in a medium bowl; stir until well blended.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.