Recipe(tried): This Weeks Winners

I have to thank Terry from TX for this recipe. I made a lot of changes to this once I prepared it but it was quite good. I either didn't have an ingredient or I had some other things that I thought would be tasty in it so I added them. I also thought of other things that could be done with this, these are noted at the end.

* Exported from MasterCook *

Five-Spice Chicken with Noodles

Recipe By : Pillsbury-Great Tasting Low Fat
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Ethnic
Low Fat

Amount Measure Ingredient -- Preparation Method
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8 ounces uncooked soba noodles*
2 teaspoons oil
1 1/4 pounds boned and skinned chicken breast halves, -- cut in bite-size pieces**
1 large carrot -- thinly sliced
1 (14-1/2oz) can ready-to-serve chicken broth
with 1/3 less sodium***
1/3 cup lite teriyaki sauce
2 tablespoons cornstarch
2 teaspoons five-spice powder
4 green onion -- sliced
2 tablespoons chopped fresh cilantro

1. Cook noodles as directed on pkg. Drain.
2. Meanwhile, heat oil in a large skillet or wok over med-high heat until hot. Add chicken; cook ans stir 3-4 min. or until lightly browned. Add carrot; cook and stir 3-4 min. or until slightly tender.
3. In med. bowl, combine broth, teriyaki sauce, cornstarch, and five-spice powder. Add to chicken and carrots; mix well. Reduce heat; cover and cook 5 min. or until chicken in no longer pink and carrots are tender.
4. Just before serving, stir in noodles; cook 2-3 min. or until thoroughly heated. Sprinkle with onion and cilantro.

* If soba noodles are unavailable, uncooked linguine or spaghetti can be used.
** I had chicken last night and didn't feel like having it again so I used "chicken" style chunked TVP. I hydrated it in a mixture of boiling water and soy sauce. Then I fried it slightly and cooked it for less time.
*** I didn't have chicken broth so I used Better Than Bouillon Vegetable Base and made some broth from that.

240 cal, 4 g fat, 60 mg chol, 600 mg sod, 23 g carb

Other Notes: I thought of other variations after I ate it. They are: 1) use "beef" style strips of TVP and use "beef" broth instead of the chicken.
2) also sprinkle toasted sesame seeds on top and add a bit of sesame oil drizzled over the top for extra flavor.
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sara, ga:

IMPOSSIBLE QUESADILLA PIE
2 (4 oz.) canned green chilies,
chopped & drained
4 c. shredded cheddar cheese
2 c. milk
4 c. baking mix
4 eggs
Preheat oven to 425 degrees. Grease pie
plate, 10 x 1 1/2 inches. Sprinkle chilies and
cheese in plate. Beat remaining ingredients
until smooth. Pour into plate. Bake until knife
inserted between center and edge comes out
clean, 25 to 30 minutes. Cool 10 minutes.
Serve with sour cream and guacamole if
desired.

Notes: I sauteed 1/2 yellow bell pepper with 1/2 onion,
sliced and added 1/2 tsp. chili powder and 1/2 tsp. salt.
Sauteed the veggies just until soft.

Place 1/2 the batter on the bottom of the pan. Placed the veggies in the middle and then put the rest of the batter on top. Baked it.

I also used egg substitute for the eggs and I cut the
recipe in half. If I had done the whole thing, it would
be enough for feed 10 people. We were only feeding two.
It was really good. I garnished with some salsa and some
fat free sour cream, sliced scallions and chopped cilantro. Served it with a salad.
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Mexican Rice
Adapted from So Fat, Low Fat, No Fat by Betty Rohde
Serves 2-3
1 gram of fat per serving (a little more w/adaptation)

1/2 cup chopped onion
1/2 cup chopped bell peppers, I used yellow
2 cloves garlic, minced
2 tablespoons Butter Buds Liquid*
1 cup rice
1 tomato, peeled, seeded & chopped
2 cups defatted chicken broth**
1 teaspoon cumin seeds

Saute the onions, peppers and garlic in 2-4 tablespoons of water until crisp-tender. Add the Butter Buds and rice; cook until the onions are soft but not brown. Stir in the tomatoes and cook 30 seconds more; add the broth and the cumin. Bring to a boil; stir once or twice. Reduce the heat, cover, and simmer 15 minutes or until the rice is tender.

* I used Corman's Light Butter which has slightly more fat.
** I stirred 2 teaspoons of Better Than Bouillon Chicken Base into 2 cups of boiling water and used that.

I served it with boneless, skinless chicken breasts that were marinated in Cajun Injector garlic marinade for a couple of hours in the refrigerator and grilled on the grill pan 7 minutes each side. Garnished with chopped cilantro, fat free sour cream and salsa. Yummy. A drop of habanero sauce in the salsa didn't hurt either. Very tasty dinner.
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Turkey Tamale Pie
Adapted from So Fat, Low Fat, No Fat by Betty Rohde
Serves 8 (in our house, it serves 4 generously)

1/2 cup yellow cornmeal
1/2 cup defatted chicken broth*
1/3 cup nonfat plain yogurt
1/2 teaspoon salt
1 onion, chopped fine
1 clove garlic, minced
8 ounces ground turkey**
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/8 teaspoon pepper
1 14 ounce can stewed tomatoes, juices and all
1 cup frozen whole kernel corn***
1/2 cup black olives, optional
1 cup shredded fat free Cheddar Cheese

Combine the cornmeal, chicken broth, yogurt and 1/4 teaspoon salt in a bowl. Set aside.

Saute onion in 1/4 cup water in a large skillet until tender. Add the garlic and cook 1 minute longer. Crumble the turkey into the skillet, sprinkle with chili powder, oregano, cumin, remaining 1/4 teaspoon salt, and pepper. Cook, stirring, until no pink remains. Blot with a paper towel to remove any excess fat.

Add the tomatoes and the corn. Bring to a boil. Lower the heat to a simmer. Pour two-thirds of the cornmeal mixture into the simmering turkey mixture. Stir and simmer 3 minutes (DO NOT LET IT BOIL.)

Smooth the top with a spatula and scatter over 1/4 cup of the olives (if using). Drizzle the remaining cornmeal mixture over the top. Sprinkle with the cheese. Cover and simmer over very low heat, without stirring, for 15-20 minutes, or until set. Sprinkle with the remaining olives, if using.

Remove from the heat. Let stand covered for 10 minutes. Serve hot, spooning onto plates.

* I used Better Than Bouillon Chicken Base for the chicken broth (mixing 1/3 tsp. with 1/3 cup warm water.)
** I used already cooked leftover turkey that I ground in the food processor. But don't grind it, pulse it. The texture will be better. Also if using leftovers, don't let it simmer for 15-20 minutes. Just let it heat through and then continue the recipe.
*** I used canned kernel corn.

I garnished with cilantro and some home-grown baby tomatoes. But you can also garnish with fat free (or reduced fat) sour cream. I served it with spicy low fat home fries that I made from canned sliced potatoes. Delicious!

TRY THEM, ENJOY THEM!!!