Here they are...Sunday Nights Dinner

Back to my low fat eating. Got invited to a wedding that is in two months so I
have to lose the 4 lbs I gained during the Christmas/Channukah time. So back to
low fat but I don't mind. I love to cook low fat and always come up with some
wonderful things to eat. I'll just miss my girl scout cookies, that's all.

* Exported from MasterCook *

Un-Fried Chicken

Recipe By : In The Kitchen With Rosie by Rosie Daley
Serving Size : 12 Preparation Time :0:00
Categories : Poultry Entrees Low Fat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
light vegetable oil cooking spray
6 chicken drumsticks -- skin removed
3 whole chicken breasts -- halved & skin remove
3 1/2 cups ice water
1 cup plain nonfat yogurt
BREADING
1 cup dried Italian breadcrumbs
1 cup all-purpose flour
1 tbsp Old Bay Seasoning
1/2 tsp garlic powder
1/2 tsp creole seasoning -- I used Bayou Blast
1/8 tsp freshly ground black pepper
dash cayenne pepper
1/2 tsp dried thyme
1/2 tsp dried basil
1/2 tsp dried oregano

Preheat oven to 400°F.

Coat a baking sheet with 3 sprays of the vegetable cooking spray.

Put the chicken in a large bowl with the ice water. Put the yogurt into a medium
bowl. Set both bowls aside.

Toss all the breading ingredients into a large ziploc bag. Seal and shake well
to mix.

Remove 2 pieces of chicken from the ice water. Roll each piece in the yogurt.
Put the chicken into the plastic bag, re-seal, and shake to coat thoroughly.
Transfer the breaded chicken to the prepared baking sheet. Repeat the process
until all 12 pieces are breaded. Spray the chicken lightly with the vegetable
oil.

Place the baking sheet on the bottom shelf of the oven and bake for 1 hour,
turning the pieces every 20 minutes to allow even browning.

Serve hot or at room temperature.

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Serving Ideas : garlic mashed potatoes, corn on the cob

NOTES : I didn't have the whole amount of plain yogurt called for so I used 1/2
fat free sour cream. I also didn't have the whole amount of breadcrumbs so I
used 1/2 Panko crumbs (from Japan, made from rice flour).

Even thought I sprayed the baking sheet 3x, the coating still stuck to the sheet
when I tried to remove the chicken. But it was delicious anyway.

I made the low fat version on the box of mashed potatoes and put some "light"
butter on my corn on the cob. Had cantaloupe for dessert.
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Monday Nights Dinner

Another night of pasta, this time I made a lower fat version of a classic from
The Silver Palate Cookbook. A great book that I rarely use. I think I've cooked
from it once in all the years I've had it. So I thought I would break it open
again. This time it is Pasta Puttanesca - but without those fattening olives. I
also cut the fat by 1/2 and used anchovy paste instead of anchovies. Otherwise,
same flavor less fat.

* Exported from MasterCook *

Pasta Puttanesca

Recipe By : Adapted from The Silver Palate by J.Rosso & S. Lukins
Serving Size : 4 Preparation Time :0:00
Categories : Busy Day Entrees Pasta Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb spaghetti or linguine -- or other thin pasta
2 35 oz cans peeled Italian plum tomatoes
1/4 cup best quality olive oil
1 tsp oregano
1/8 tsp dried red pepper flakes -- or to taste*
1/2 cup tiny black Nicoise olives -- **
1/4 cup capers -- drained****
4 cloves garlic -- peeled & chopped
8 anchovy fillets -- coarsely chopped
1/2 cup Italian parsley -- chopped + add'l
2 tsp salt

I CUT THE RECIPE IN HALF (AND THE OIL IN 1/2 AGAIN).

Bring 4 quarts of water to a boil in a large pot. Add salt and stir in
spaghetti. Cook until tender but still firm (al dente). Drain immediately when
done and transfer to 4 heated plates.

While spaghetti is cooking, drain the tomatoes, cut them crosswise into halves,
and squeeze out as much liquid as possible.

Combine tomatoes and olive oil in a skillet and bring to a boil. Keep the sauce
at a full boil and add remaining ingredients except pasta, one at a time,
stirring frequently.

Reduce heat slightly and continue to cook for a few minutes, or until sauce has
thickened to your liking. Serve immediately over hot pasta and garnish with
additional chopped parsley.

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NOTES : * If your red pepper flakes are kind of old and have lost some of their
effectiveness, add a dash of cayenne pepper to the sauce.
** I omitted the olives because they are high in fat, I didn't have any in the
house and I am not particularly fond of them.
*** I didn't have anchovies, so I used anchovy paste (about 1/3 tube).
**** I chopped the capers up a bit so they spread through the sauce a bit more.
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Tuesday Nights Dinner

We went Mexico way tonight. Low fat, vegetarian and mighty tasty.

* Exported from MasterCook *

Wild Mushroom Burritos

Recipe By : Inspired by Low Fat & Fast Mexican by Vegetarian Times
Serving Size : 6 Preparation Time :0:00
Categories : Low Fat Vegetarian Days

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tbsp canola oil
4 oz fresh shiitake mushrooms -- sliced
4 oz oyster mushrooms -- sliced
4 oz button mushrooms -- sliced
1 red bell pepper -- seeded & diced
2 lg cloves garlic -- minced
1 15 oz can black beans -- drained
1 14 oz can corn kernels -- drained
4 whole scallions -- trimmed & chopped
1 tsp ground cumin
1 hot pepper -- chopped OR
1/2 tsp Calvins Powder -- or similar mix
1 tsp Mexican oregano
6 10 in flour tortillas
3/4 cup Monterey Jack cheese -- shredded
1 cup tomato salsa -- or your favorite

In a medium saucepan or large nonstick skillet, heat the oil over medium heat.
Add the mushrooms, peppers, and garlic and cook, stirring,until tender, about 7
minutes. Stir in the beans, corn, scallions, cumin, hot pepper or chili
powder, and mexican oregano and cook, stirring, 4 to 6 minutes.

Meanwhile, warm the flour tortillas over a hot burner or skillet and place on
large serving plates. Spoon the mushrooms mixture down the center of each
tortilla. Top each filling with about 2 tbsp cheese; roll the tortillas around
the fillings, creating burritos. Spoon your favorite salsa over the top of each
burrito. Serve with rice on the side.

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NOTES : If you wish (and I always do), you can put the burritos in the oven for
a few moments and melt the cheese.

Serve also garnished with sour cream (low fat or fat-free) and some chopped
cilantro.
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Wednesday Nights Dinner

Nothing special tonight. This is what I did...
(not in Mastercook):

I cooked two veggie burgers according to package directions. Meanwhile, I cooked
some frozen O'Brien potatoes and I toasted two hamburger buns. I cut up some
tomato slices and onion slices. When the burgers were almost done, I rubbed some
Jim Beam BBQ Sauce on each side and cooked it for 1 minute. Then I put the
burgers on the buns, coated them with more of the sauce, put a slice of tomato
and a slice of onion on each. I brought it to the table with the potatoes on the
side. Very tasty. That was all I did.

But DH was surprised at how wonderful they were.
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Thursday Nights Dinner

Crockpot night. Easy, delicious.

* Exported from MasterCook *

C/P Robusto Chicken

Recipe By : Crockpot Mailing List Archive
Serving Size : 3 Preparation Time :0:00
Categories : Busy Day Entrees Poultry Entrees
Slow Cooking Entrees

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 boneless skinless chicken breast halves
1 bottle Seven Seas Robust Italian Dressing
1 lb bag egg noodles
4 oz sour cream -- divided
1/2 cup parmesan cheese

Place chicken breasts in crockpot. Pour dressing over them. Cover and cook on
LOW 7 hours or on HI 3-1/2 hours.* Remove chicken from c/p and leave turned on.
Add 1/2 the sour cream and stir until dissolved. Cook noodles separately and
drain. Add remaining sour cream and the parmesan cheese to noodles and mix until
dissolved. Serve chicken over the noodles. Pour warm Italian dressing sauce over
top. Sprinkle with parmesan cheese, to taste.

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Serving Ideas : salad, bread

NOTES : * I checked the chicken at 3 hours and it was done and still a little
juicy. But when we ate it, with carry-over cooking time, it had gotten a touch
dry. So next time I will cook it even a little less for juicy chicken.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Friday Nights Dinner

Tonights dinner was inspired by the southwest. I put together a stew made with
ancho chiles and tomatoes and veggies with a green chile grits recipe (which I
made with cornmeal instead). Originally, the grits recipe was supposed to be
made in the crockpot but I didn't have the essential ingredient. So I used most
of the ingredients in the microwave. Same tastes but different method. You do
with what you have!!

* Exported from MasterCook *

Ancho Vegetable Stew

Recipe By : Adapted from Vegetarian Times' Low Fat & Fast Mexican
Serving Size : 8 Preparation Time :0:00
Categories : Stews Vegetarian Days

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 dried ancho chiles -- seeded
1 cup simmering water
1 tbsp canola oil
1 lg yellow onion -- diced*
1 red bell pepper -- seeded & diced
1 med zucchini -- diced
2 lg cloves garlic -- minced
1 14 oz can stewed tomatoes -- undrained
4 cups water
1 lg potato -- peeled & diced
1 11 oz can corn kernels -- drained
1 tbsp dried parsley
2 tsp dried oregano -- ** see note
1 1/2 tsp ground cumin
1 tsp salt
1/4 cup tomato paste -- *** see note

Add the chiles to an ungreased skillet. Cook over medium heat until lightly
toasted, about 2 minutes, occasionally shaking the pan and turning the chiles as
they cook. Remove from the heat. In a large mixing bowl, cover the chiles with
simmering water. Place a lid or plate over the chiles to keep them from
floating, and soak for 20 minutes.

Add the chiles and about 1/2 cup of the soaking liquid to a blender and puree,
about 5 seconds. Scrape into a small bowl; set aside.

Meanwhile, in a large saucepan, heat the oil over medium heat. Add the onion,
bell pepper, zucchini and garlic and cook, stirring, until tender, about 6
minutes. Stir in the remaining ingredients except for the tomato paste and the
ancho puree and bring to a simmer. Reduce heat to medium-low and cook, stirring
occasionally, until the potatoes are tender, about 20 minutes. Stir in the
tomato paste and the chile puree and cook for 5 minutes.

Let the stew stand for 5-10 minutes before serving. Ladle into bowls and serve
with flour tortillas.

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Serving Ideas : green chile grits, salsa, sour cream

NOTES : * I didn't have onions. The ones I had had gone bad so I used a few
shallots, chopped
** I used Mexican oregano instead of regular.
*** Not only did I use the tomato paste but I also used 1 tsp Better Than
Bouillon chili base mixed in with some of the liquid from the chiles.

Nutritional info per serving: 98 calories, 3g protein, 2g fat, 18g carbo, 0
chol, 555mg sodium and 3g fiber. * Exported from MasterCook *

Green Chile Grits

Recipe By : adapted from crockpot recipe at Miningco C/P List Archive
Serving Size : 8 Preparation Time :0:00
Categories : Bread Sides

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups regular grits -- not quick
6 cups water
1/2 tsp paprika -- optional
1/2 tsp salt -- to 1 tsp.
1 6 oz can green chiles -- diced
1 jalapeno chile (or more) -- seeded & finely chop
dash cayenne

For crockpot: Combine all ingredients in the crockpot and cook on low for 6-9
hours or on HIGH 2-3 hours, stirring occasionally. If cooking on HIGH, add
1/4-1/2 cup more water if too thick.

Similar to polenta, you serve right away or you can refrigerate the mixture in a
buttered loaf pan for a few hours or overnight, unmold, slice and fry in butter
until browned. Serves 8

For microwave: Use different amounts of grits and water. If using grits, follow
directions on box. If using yellow cornmeal, like I did, use 3/4 cup cornmeal to
2-1/4 cups water. The rest of the ingredients are the same. Put the grits (or
cornmeal) and water in microwaveable container. Put in a dash of salt. Cook on
HIGH uncovered for 3 minutes. Take it out and stir it. Add the chiles and the
spices and put on HIGH for another 3 minutes uncovered.

If frying later, take it and put it in the refrigerator. When ready to fry, heat
cast iron pan with 2 tbsp oil in the bottom. Heat untili quite hot and put in
the slices of grits (or cornmeal) and fry until lightly browned on each side.
Drain and serve under your entree - be it vegetable stew or chili.

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Serving Ideas : chili or stewRisaG