Poultry

ORANGE GLAZED TURKEY

Ingredients

1 (12 lb.) turkey, cleaned

Pepper

Paprika

1 (6 oz.) can frozen unsweetened orange juice concentrate

Instructions

Clean and dry turkey. Rub turkey inside and out with pepper and paprika. Place in roaster, uncovered, in 325 degree oven. Bake for 30 minutes, turning turkey each time to brown evenly. Continue to roast 5 hours. Remove skin before eating. Serves 20.

Nutritional Information

Calories 243; Total Fat 7g; % Fat 26; Cholesterol 103mg; Sodium 95mg

CHICKEN KALLIAR STYLE

Ingredients

8 boneless, skinless breast halves

1 tsp. salt-free mixed herbs

1 ½ c. Homemade Sour Cream (Click HERE for Homemade Sour Cream recipe)

1 c. Grape-Nuts

1 tsp. paprika

¼ tsp. garlic powder

Instructions

Season chicken with mixed herbs. In bowl, mix Homemade Sour Cream, garlic powder, and paprika. Coat chicken with sour cream mixture. Cover and chill several hours or overnight in casserole dish. Sprinkle half the Grape-Nuts on one side of chicken, then turn chicken over and sprinkle with remaining Grape-Nuts. Bake in 350 degree oven for 1 ½ hour or until chicken is tender. Serves 8.

Nutritional Information

Calories 165; Total Fat 2g; % Fat 11; Cholesterol 67mg; Sodium 216mg

CHICKEN AND NOODLES GOURMET

Ingredients

1 1/3 c. onion, chopped

¼ c. water

3 c. fine noodles

2 ¾ c. chicken stock

½ tsp. grated lemon peel

3 tbsp. fresh parsley, chopped

2 c. diced, cooked chicken (skin removed)

½ c. sherry

1 c. Homemade Sour Cream (Click HERE for Homemade Sour Cream recipe)

¼ c. sesame seeds

Instructions

Brown onion in ¼ cup water. Add noodles, chicken stock, lemon peel, and parsley. Bring to boil. Cover and cook slowly over low heat about 20 minutes or until noodles are done. Add sour cream, sherry, and chicken. Top with sesame seeds. Bake in 350 degree oven for 30 minutes. Serves 8.

Nutritional Information

Calories 277; Total Fat 5g; % Fat 11; Cholesterol 67mg; Sodium 198mg

CHICKEN BREAST IN CHIVE SAUCE

Ingredients

8 boneless, skinless chicken breast halves

½ tsp. bouquet garni

6 fresh tomatoes, peeled and chopped

1 ½ c. Homemade Sour Cream (Click HERE for Homemade Sour Cream recipe)

1 tbsp. fresh parsley, chopped

½ c. chives, chopped

¼ tsp. pepper

¼ tsp. garlic powder

½ c. white wine

Ingrediants

Place chicken in large casserole dish. Season with bouquet garni. Set aside In medium bowl, place tomatoes, sour cream, parsley, chives, pepper, garlic powder, and wine. Mix and pour over chicken breasts. Bake in 350 degree oven for 1 ½ hours. Serves 8.

Nutritional Information

Calories 177; Total Fat 2g; % Fat 11; Cholesterol 67mg; Sodium 198mg

CHICKEN DIVINE

Ingredients

2 (10 oz.) pkg. frozen chopped broccoli, cooked and drained

6 boneless, skinless chicken breast halves

2 c. plain low-fat yogurt

1 tsp. lemon juice

¼ tsp. curry

½ c. matzo meal (unsalted)

10 slices pimento

10 mushrooms, sliced

Instructions

Bake chicken, covered, in ¼ cup water for 1 hour in 350 degree oven. Arrange broccoli in 11 ½ x 7 ½ inch Pyrex dish. Cut chicken into cubes and place on top of broccoli. Mix yogurt, lemon juice, and curry; pour over chicken. Sprinkle matzo meal on top and press down with back of spoon. Trim with pimento slices and mushrooms. Bake in 350 degree oven for 25 minutes, uncovered. Serves 6.

Nutritional Information

Calories 255; Total Fat 3g; % Fat 12; Cholesterol 71mg; Sodium 156mg

CHICKEN CACCIATORE

Ingredients

1 (3 lb.) fryer, cut up

½ tsp. herb seasoning

1 medium onion, chopped

1 clove garlic, minced, or 1/8 tsp. garlic powder

½ c. water

½ c. celery, chopped

1 medium green pepper, chopped

8 fresh tomatoes, peeled and chopped 1/8 tsp. pepper

½ c. red table wine

1 tsp. fresh parsley, chopped

1 c. mushrooms, sliced

Instructions

Remove skin from chicken and season with herb seasoning. Place in oven casserole dish. Brown chicken in broiler until golden, turning once. Set aside. In saucepan, sauté onion and garlic in ¼ cup water until transparent. Add ¼ cup water, then add celery and green pepper. Sauté 5 minutes on low heat. Stir occasionally. Add tomatoes, pepper, wine, parsley, and mushrooms. Pour over chicken and bake in 350 degree oven for 1 hour. Serves 4.

Nutritional Information

Calories 302; Total Fat 6g; % Fat 18; Cholesterol 119mg; Sodium 170mg

CHICKEN IN FOIL LUAU STYLE

Ingredients

2 (3 lb.) fryers, cut in serving pieces

1/8 tsp. bouquet garni

1/8 tsp. curry powder

1/8 tsp. dry mustard

1/8 tsp. ginger

1/8 tsp. pepper

Silver foil

2 large onions, chopped

¼ c. water

½ c. crushed pineapple (in its own juice)

Instructions

Remove skin from chicken. Season chicken with herbs, curry powder, dry mustard, ginger, and pepper. Sauté onions in water until golden brown, adding more water if necessary. Place each piece of chicken on a large double fold of foil. Top each piece with a heaping teaspoon of onions and same amount of pineapple. Fold carefully so no juice will escape. Place on cookie sheet. Bake in 400 degree oven for 1 ½ hours. Serves 8.

Nutritional Information

Calories 228; Total Fat 5g; % Fat 22; Cholesterol 119mg; Sodium 132mg

CHICKEN N’ RICE

Ingredients

½ c. cooked and skinned chicken, cut into bite-size pieces

1 c/ cooked rice

1 raw zucchini (unpeeled, cut into bite-size pieces)

1 c. frozen spinach, defrosted, chopped, and drained very well

¼ tsp. tarragon

¼ tsp. pepper

¼ tsp. paprika

¼ tsp. onion powder

½ c. sherry wine

Instructions

Mix all ingredients, except wine. Pour into making dish and pour sherry wine over all. Cover and bake in 350 degree oven for 40 minutes. Serves 2.

Nutritional Information

Calories 262; Total Fat 3g; % Fat 10; Cholesterol 31mg; Sodium 452mg

MEXICAN CHICKEN

Ingredients

2 (3 lb.) chickens, cut up and skinned

Flour

¼ tsp. pepper

Sauce

½ tsp. chili salsa

½ tsp. chili powder

½ c. water

½ c. bell pepper, chopped

½ c. celery, chopped

½ c. green apple, chopped

½ c. onion, chopped

Mix all ingredients. Simmer sauce 15 minutes. Serves 8.

Instructions

Dredge chicken in flour that has been combined with the pepper. Place chicken in baking dish. Cover with sauce and bake, covered, 45 minutes in 325 degree oven.

Nutritional Information

Calories ; Total Fat 5g; % Fat 22; Cholesterol 119mg; Sodium 141mg

CHICKEN RATAOUILLE

Ingredients

6 zucchini, sliced

2 medium green peppers, sliced

6 fresh tomatoes, quartered

1 large eggplant, peeled and cut into chunks

2 large onions, sliced

8 boneless, skinless chicken breast halves

¼ tsp. tarragon

¼ tsp. pepper

¼ tsp. thyme

¼ tsp. paprika

½ c. sherry wine

Instructions

Steam all vegetables for 15 minutes. Dredge chicken in flour seasoned with tarragon, pepper, and thyme. Arrange chicken evenly on top of vegetables and sprinkle with paprika. Bake in 325 degree oven, covered, for 1 hour. Last 15 minutes, remove cover; add ½ cup sherry wine and bake at 400 degrees. Serves 8.

Nutritional Information

Calories 237; Total Fat 2g; % Fat 8; Cholesterol 66mg; Sodium 180mg

HOT CHICKEN SALAD

Ingredients

2 c. cooked chicken, cut into bite-size pieces

½ c. plain low-fat yogurt

2 tbsp. lemon juice

2 tsp. grated onion

½ tsp. curry

1 c. celery, chopped

1 (8 ½ oz.) can water chestnuts, cut

½ lb. fresh mushrooms, sliced

Instructions

Mix all ingredients together and pour into 8 ½ x 8 ½ inch casserole dish. Bake, uncovered, in 450 degree oven for 10 minutes. Serves 6.

Nutritional Information

Calories 128; Total Fat 4g; % Fat 28; Cholesterol 43mg; Sodium 76mg

CURRIED CHICKEN

Ingredients

2 c. nonfat milk

2 ½ tbsp. instant Cream of Wheat

½ c. unsweetened applesauce

½ tsp. curry powder

½ tsp. ginger

2 c. broiled chicken, cut into bite-size pieces

Instructions

Bring milk to a boil. Slowly add Cream of Wheat, stirring constantly. Boil for 1 minute. Add applesauce, curry powder, ginger, and chicken. Serve over steamed rice. Have guests add as they desire: Raisins, chives, and chutney. Serves 4.

Nutritional Information

Calories 214; Total Fat 5g; % Fat 23; Cholesterol 65mg; Sodium 150mg

OVEN FRIED CHICKEN

Ingredients

1 (3 ½ lb.) frying chicken

½ c. matzo meal (unsalted)

1 tsp. garlic powder

¼ tsp. tarragon

¼ tsp. dill weed

1 c. red or white wine

½ c. water

1 ½ tsp. onion powder

½ tsp. paprika

Instructions

Remove skin from chicken. Put matzo meal in a plastic or paper bag and add all spices, except paprika. Place chicken in ovenproof pan. Mix ¾ cup wine with ¼ cup water. Pour over chicken and marinate several hours. Leave marinade in pan. Put 1 piece of chicken at a time in bag of matzo meal and shake to coat evenly. Place chicken back in pan with marinade. Sprinkle with paprika. Bake chicken, uncovered, 1 ½ hours in 350 degree oven. After 1 hours, pour remaining ¼ cup wine and ¼ cup water over chicken. Serves 4.

Nutritional Information

Calories 329; Total Fat 6g; % Fat 18; Cholesterol 139mg; Sodium 157mg

GRILLED ROSEMARY-LEMON CHICKEN BREASTS

Ingredients

¼ c. fresh rosemary leaves or 2 tsp. dried

1 tsp. coarsely ground black pepper

Grated zest from 1 lemon

2 tbsp. lemon juice

3 tbsp. olive oil

8 chicken breast halves, bone in, skin on

Instructions

In a large glass baking dish, combine the rosemary, black pepper, lemon zest, lemon juice, and olive oil. Add chicken and toss each piece to coat well. Marinate at least 1 hour or up to 4 hours refrigerated, turning occasionally.

Light a charcoal grill and when the coals are medium-hot, pat each chicken piece dry and place it on the grill, skin side down. Grill covered for 25 to 30 minutes, or until the skin is golden and the meat firm. Turn pieces over halfway through the cooking. Place each breast on a cutting board, remove and discard the skin and remove the meat in 1 piece from the bone. Slice into serving pieces if desired. Serves 8.

Nutritional Information

Calories 157; Total Fat 4g; % Fat 23; Cholesterol 73mg; Sodium 64mg

CHICIKEN LIVERS AND MUSHROOMS

Ingredients

1 lb. chicken livers

½ tsp. bouquet garni

¼ c. water or chicken stock

½ lb. mushrooms

2 tbsp. fresh parsley, chopped

1/8 tsp. pepper

½ c. dry red wine

Instructions

Season livers with bouquet garni. Sauté livers in chicken stock or until lightly browned. Add mushrooms and sauté until lightly browned. Add parsley, pepper, and wine. Simmer, uncovered, until most of mine is absorbed. Serve over rice. Serves 4.

Nutritional Information

Calories 178; Total Fat 5g; % Fat 24; Cholesterol 498mg; Sodium 94mg

CHICKEN HAWAIIAN STYLE

Ingredients

20 pieces chicken, skin removed

Paprika, sprinkle on chicken

Ginger, sprinkle on chicken

Sauce:

½ c. dried apricots, chopped

1 small bell pepper, diced

1 medium onion, chopped

1 (6 oz.) can tomato paste (unsalted), diluted with 1 can water and 1 tsp. cornstarch

Mix above ingredients together. Pour over chicken and bake, uncovered, for 1 hour in 350 degree oven. Serves 10.

Nutritional Information

Calories 238; Total Fat 5g; % Fat& 21; Cholesterol 119mg; Sodium 137mg

BASIL AND TOMATO CHICKEN STRIPS

Ingredients

2 small tomatoes, chopped

2 cloves garlic, minced or mashed

½ c. fresh basil, finely chopped

½ c. fresh parsley, finely chopped

Zest of lemon 1 red or yellow bell pepper, chopped

2 tsp. Dijon-style mustard (no salt added)

1 tbsp. herb vinegar

2 tbsp. Chicken Stock (page 8) or non-stick olive oil spray

4 boneless, skinless chicken breast halves, cut into strips

Freshly ground black pepper to taste

8 corn tortillas

Instructions

Combine tomatoes, garlic, basil, parsley, lemon zest, and red pepper; mix in Dijon mustard and vinegar. Set mixture aside. Heat 2 tablespoons stock in a non-stick skilled or lightly coat pan with non-stick spray. Add chicken strips and stir-fry until cooked through, about 5 minutes. Stir in tomato-basil mixture and cook about 3 minutes or until chicken is coated with basil mix. Season with pepper. Serve with warm, soft tortillas.

Nutritional Information

Calories 320; Total Fat 2g; % Fat 5; Cholesterol 97mg; Sodium 129mg

LUNCHEON SANDWICH

Ingredients

1 (10 oz.) pkg. chopped frozen spinach

Dash of nutmeg

1 c. Homemade Sour Cream (Click HERE for Homemade Sour Cream recipe)

8 slices sourdough bread

1/3 c. raw carrots

1/3 c. chives

1/3 c. radishes

1/3 c. tomatoes

1 tbsp. dehydrated onions

¼ tsp. pepper

¼ tsp. dill weed

¼ tsp. thyme

¼ tsp. paprika

8 oz. sliced deli turkey breast

Instructions

Boil spinach until tender; drain. Add nutmeg and half of sour cream. Spread on each slice of bread. Dice vegetables very small and add onions. Mix remaining sour cream and seasonings. Add to vegetables. Layer turkey on top of spinach and vegetable salad on top of turkey and cover with last slice of bread. Serves 4.

Nutritional Information

Calories 272; Total Fat 4g; % Fat ; Cholesterol 26mg; Sodium 1079mg

TURKEY TETRAZZINI

Ingredients

1 (14 to 15 oz.) box macaroni and cheese (With powdered cheese-sauce packet)

1 tbsp. acceptable vegetables oil

1 c. coarsely chopped onion

½ c. chopped green bell pepper

2 cloves garlic, finely minced

8 oz. fresh mushrooms, sliced

Vegetable oil spray

12 oz. cooked breast of turkey, cubed (about 2 cups)

1 ½ c. skim milk

2 tbsp. dry sherry

Instructions

Preheat oven to 350 degrees. Cook macaroni according to package directions, omitting salt. White macaroni is cooking, heat oil in a large skillet. Sauce onion, green pepper and garlic over medium-high heat 2 to 3 minutes, or until soft. Add mushrooms and cook 2 more minutes, or until soft.

Spray a 3-quart casserole with vegetables oil spray, if desired. Drain the macaroni and combine with cheese packet, sautéed vegetables, turkey, milk and sherry. Pour into prepared casserole dish. Cover and bake 35 to 40 minute, or until most the liquid is absorbed.

Remove from oven; cover and allow casserole to sit for about 5 minutes. Serves 8

Nutritional Information

Calories 204; Total Fat 4.4g; % Fat 19; Cholesterol 33mg; Sodium 298mg