Recipe(tried): This Weeks Winners

Here they are...

**** This Weeks Winners ****

# 1 - Side Dish

Since I was just "grilling" salmon on the GF, this was the side
dish. I adapted it from a website recipe and it came out spicy
and wonderful. Just the perfect thing for this weather:

* Exported from MasterCook *

Tex-Mex Pasta Salad

Recipe By : RisaG
Serving Size : 6 Preparation Time :0:00
Categories : Chiles Pasta
Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup small pasta shells -- uncooked
1 15 oz can red kidney beans -- drained & rinsed
1/2 red onion -- diced
1 stalk celery -- sliced small
3/4 cup olives stuffed with jalapeno -- sliced
1/4 cup mayonnaise -- lowfat is fine
2 chipotle en adobo -- undrained
1/4 tsp black pepper
1/2 tsp ground cumin
1 tsp mexican oregano -- crumbled
1/2 tsp salt
1 1/2 tsp sugar
1 tbsp lime juice

In small bowl, combine mayonnaise, chipotle, black pepper, cumin, oregano, salt, sugar and lime juice. Puree with hand blender or put all in blender and blend on high. Set aside.

Cook pasta according to package directions. Drain well. Place in large bowl and add the onion, olives, beans, and celery. Cover with dressing and mix well. Make sure all salad ingredients are covered with dressing. Taste for re-seasoning.

Refrigerate for 1 hour or until serving.

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Serving Ideas : burgers, grilled fish, corn
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# 2 - Quick Meal

Being that it was a really busy day, I decided to make a
quick and low fat meal. Both my creations, I have to say.
The potatoes can be seasoned any way you like. I used italian
seasoning but you can use any flavor you want. The chicken can
also be seasoned differently, adding chiles or whatever. I used
italian seasonings too. This came out pretty good. The chicken
was moist and very good.

If you can't find panko crumbs, don't worry. You can use all
dry breadcrumbs if you wish. I ran out of breadcrumbs and had
to give a bit of thought to it. I had panko, so that is what I
used.

* Exported from MasterCook *

Oven-Fried Chicken Strips

Recipe By : RisaG
Serving Size : 3 Preparation Time :0:00
Categories : Low Fat Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups dry breadcrumbs -- OR
2 cups dry breadcrumbs -- plus
1 cup panko crumbs -- if available
3/4 cup parmesan cheese -- finely grated
1 tbsp dried thyme -- crumbled
2 tsp dried rosemary
1 tsp salt
1 tsp freshly ground black pepper
1 cup unbleached all purpose flour
salt
1 tsp creole seasoning
1 1/2 cups buttermilk
1 1/2 lb boneless skinless chicken breasts -- cut in 1/3's

Preheat oven to 400 degrees F.

In a medium bowl, combine the crumbs, cheese, and seasonings. Pour buttermilk into a shallow pan for dredging. Season flour with salt and creole seasoning (I used one by Emeril but you can use what you have.) Make an assembly line. Buttermilk first, flour second and crumbs last.

Place chicken strips in flour mixture. Shake off excess. Place chicken strips in buttermilk. Then place chicken strips into crumb mixture. Place on a baking sheet and refrigerate for 15 minutes to get crumb mixture to stick better.

Remove from refrigerator. Spritz the top of the chicken with cooking spray. Place in oven and bake for 10 minutes. Turn over and cook for another 10 minutes. Remove from oven. - - - - - - - - - - - - - - - - - -

Serving Ideas : potatoes, corn on the cob * Exported from MasterCook *

Quick Seasoned Potatoes (Microwave)

Recipe By : RisaG
Serving Size : 4 Preparation Time :0:00
Categories : Potatoes Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lg red potatoes -- sliced 1/4" thick
salt
Italian seasoning
basil infused olive oil

Wash and dry potatoes. Slice into 1/4" thick slices. Place in a large microwave casserole, overlapping slices. Season potatoes with salt and italian seasoning. Sprinkle with basil oil.

Place in microwave and cook on HIGH for 10 minutes (1450 watt microwave). If you have a lower wattage, cook accordingly (I'd say about 15 minutes maybe more.) - - - - - - - - - - - - - - - - - -
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# 3 - Another Risotto

I know I make risotto alot but I try and find different recipes
each time. This one is from Southern Living Annual 1999. I cut
the recipe in half and it was still quite alot for the two of
us. A good way of getting veggies into DH or son who don't
like to eat too many of them. You can get 4 veggies into them
this way. I liked it alot. The only thing I added was a touch
of light butter and a sprinkling of parmesan.

* Exported from MasterCook *

Risotto with Vegetables

Recipe By : Southern Living Annual 1999, p. 193
Serving Size : 6 Preparation Time :0:00
Categories : Rice Dishes Squash

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 med purple onion -- julienne
1 med yellow squash -- julienne
3 med yellow, red or green bell peppers -- julienne
2 med carrots -- julienne
2 cloves garlic -- minced
1 tbsp olive oil
1 tbsp fresh rosemary -- chopped
1 16 oz pkg arborio rice
4 14.5 oz cans chicken broth -- fat-free
1/2 tsp salt
1/2 tsp ground black pepper
3/4 tsp ground white pepper
Garnish:
fresh rosemary sprigs -- * see note

Cut onion, squash, peppers and carrots into thin strips.**

Saute vegetable strips and garlic in hot oil in Dutch oven over medium-high heat until tender; stir in chopped rosemary. Remove mixture from pan. Set aside.

Add rice to Dutch oven, and saute 5 minutes. Reduce heat to medium. Add 1 cup broth, and cook, stirring constantly, until liquid is absorbed.

Repeat procedure with remaining broth, 1 cup at a time. (Cooking time is about 30 minutes). Stir in salt and black and white peppers. Spoon into a serving bowl; top with vegetable mixture. Garnish, if desired.

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NOTES : Risa's notes:

* I didn't do this. I didn't have fresh rosemary. I used a sprinkling of parmesan and a dollop of light butter on top of each portion.

** Omit this step if you already did it. I always do all the prep work before the actual cooking. Saves time.

Original recipe from Vikki D. Sturm, Rossville, GA.
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# 4 - Low Fat Baked Ziti

My DH loves baked ziti. Gets it at every pizza place that
serves it. Thought I would make a lowfat version - and sneak
in some veggies too. This came out pretty good. I used penne
instead of ziti. Added a little more hot pepper flakes too.

* Exported from MasterCook *

Baked Ziti Italian-Style

Recipe By : So Fat, Low Fat, No Fat Italian by Betty Rohde
Serving Size : 6 Preparation Time :0:00
Categories : Low Fat Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pkg ziti or rigatoni
1 lg onion -- chopped
2 med zucchini -- trimmed & diced
3 cloves garlic -- minced
1 28 oz can crushed tomatoes with juice -- undrained
2 tsp Italian seasoning mix
1 tsp crushed red pepper flakes -- or to taste
salt and pepper -- to taste
1/2 cup egg substitute
1 15 oz cont. fat-free ricotta cheese
2/3 cup fat-free mozzarella cheese -- or low-fat
1/2 cup fat-free Parmesan cheese -- grated

Bring a large pot of water to a boil, add ziti, and cook 10-12 minutes, or until tender but still firm. Drain and set aside.

Preheat the oven to 325 F. Lightly coat a 13x9" baking dish with vegetable oil cooking spray.

In a large nonstick pan, over medium heat, saute the onion, zucchini, and garlic, stirring constantly, for 1 minute. Stir in the tomatoes and their puree, the Italian seasoning, and pepper flakes. Cover and cook for 10 minutes, or until the vegetables are very soft. Season with salt and pepper to taste.

In a small bowl, blend together the ricotta cheese and egg substitute. Mix until smooth.

Place the drained pasta in an even layer in the prepared baking dish. Cover with a layer of ricotta cheese and top with the tomato mixture. Sprinkle with mozzarella and parmesan.

Bake uncovered for 45 minutes or until golden brown on top and bubbly. Let stand 5 minutes before cutting and serving. - - - - - - - - - - - - - - - - - -

NOTES : Risa's notes:

If using all fat-free products like she suggests, the recipe should have 2 grams of fat per serving. If you use lowfat products, it will be a bit more. * Exported from MasterCook *

Garlic Knots - 1 lb dough

Recipe By : RisaG
Serving Size : 8 Preparation Time :0:00
Categories : Bread / Abm

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
DOUGH:
3/4 cup lukewarm water
2 cups bread flour
1 tsp sea salt
1 tbsp sugar
1 tsp breadmachine yeast
TOPPING:
1/3 cup olive oil
2 tbsp parmesan cheese -- grated
2 cloves garlic -- minced
1/8 tsp cayenne pepper

For dough: Set machine for dough cycle. Add ingredients to pan according to manufacturer directions. Press start. When done, remove dough and place in a greased bowl. Let rise for 1/2 hour. When risen, remove and cut into 8 long strips. Roll the strips up and place in a greased sticky bun pan or something similar.

Mix topping ingredients together in a small bowl. Let stand for 10 minutes to infuse then spread on top of rolls.

Preheat oven to 400 F. Bake for 6 minutes. Then brush more topping on and finish baking - about another 6-9 minutes, until golden brown and soft.

Serve warm.

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# 5 - "Grilled" Chicken with Orzo

This is a quick dinner. I did it on the GF but you can grill the chicken
on your outdoor grill and get more flavor. The orzo comes out like risotto
and is creamy tasting. Really good. Very enjoyable meal.

* Exported from MasterCook *

Grilled Chicken Breasts with Sage Orzo (GF)

Recipe By : RisaG
Serving Size : 6 Preparation Time :0:00
Categories : Cheese Pasta
Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup apple cider
1/4 cup fresh sage -- chopped
1 tbsp olive oil
1 1/2 tsp freshly ground black pepper -- divided
Chicken:
6 4 oz boneless skinless chicken breast halves
1 cup uncooked orzo
3 14.5 oz cans chicken broth -- divided
1/2 cup onion -- minced
2 cloves garlic -- minced
2 ribs celery -- chopped
1/2 cup dry white wine
1/2 cup Parmesan cheese -- shredded
3 tbsp fresh sage -- chopped

Combine cider, sage, olive oil, salt and 1/2 the pepper in a ziploc bag. Add chicken. Seal and chill for 2 hours or more, turning bag over occasionally.

Cook orzo in 2 cans (29 oz) of chicken broth according to package directions; drain and set aside.

Remove chicken from marinade, discarding marinade.

Preheat GF Grill. When hot, place chicken breasts on grill. Cook for 5 minutes. Remove.

Saute onion, garlic and celery in skillet coated with cooking spray until tender. Add remaining can of broth and wine; cook, stirring often, 5 minutes or until liquid is reduced to half a cup.

Stir in orzo, parmesan, chopped sage, and remaining 1/2 tsp pepper; cook, stirring often, just unitl thoroughly heated. Serve immediately with chicken. Yield: 6 servings.

- - - - - - - - - - - - - - - - - - RisaG