Friday, August 31, 2007

Chicken Saltimbocca Recipe

Chicken Saltimbocca Chicken Saltimbocca

Yield: 4 servings


1 whole egg (or 2 egg whites)
Parchment paper
16 fresh sage leaves
4 skinless chicken cutlets
4 slices prosciutto
1/2 cup dry unseasoned breadcrumbs
1 lemon, quartered (optional)


Heat oven to 375°. Lightly beat egg in a bowl. Line a large baking sheet with parchment paper. Press 4 sage leaves onto each cutlet; top each with 1 slice prosciutto. Carefully dip each prepared cutlet into egg; coat with breadcrumbs. Place on baking sheet. Bake until chicken is cooked through, about 12 minutes. Garnish with lemon wedges, if desired.

Nutrition Facts(per serving)

214 calories
4.1 g fat (1.2 g saturated)
0.6 g fiber
9.8 g carbs
32.1 g protein

Chicken Saltimbocca Recipe by

Saturday, August 25, 2007

Grilled Golden Trout with Spicy Thai Tamarind Sauce Recipe

Grilled Golden TroutGrilled Golden Trout

Yield: 6 servings

Recipe Ingredients

1 Tbsp (15mL) peanut oil
1 small onion, diced
1/8 tsp (1g) crushed dried chiles (or more to taste)
1 large clove garlic, finely chopped
2 ounces (60g) (by weight) tamarind purée
1 can coconut milk
1 Tbsp (15g) Thai red curry paste
3 1/2 Tbsp (55mL) fish sauce
3 Tbsp (45mL) soy sauce
1 Kaffir lime leaf or 1 tsp (1g) cilantro, finely chopped
1 Tbsp (10g) brown sugar
2 Tbsp (30mL) fresh lime juice
2 tsp (1g) mint, finely chopped

Other Ingredients (per portion):
6 medium golden trout, dressed
Fine dice of bell pepper (assorted colors) for garnish
Mint or cilantro sprigs for garnish

Recipe Directions

In a non-reactive saucepan, heat peanut oil over a moderate flame. Add onion, chiles, and garlic. Sauté until golden.

Add remaining ingredients up to and including sugar. Simmer for 30–40 minutes, stirring occasionally, until mixture lightly coats a spoon.

Strain through a fine mesh. Stir in lime juice and mint. Season with salt and pepper.

Open trout up so that it lies flat. Season with salt and pepper on both sides. Sear on a well-oiled grill, skin side down, then turn and finish cooking. Cut halves of trout apart into two fillets.

To serve, ladle sauce onto serving plates and arrange trout fillets on top of sauce. Garnish with bell pepper dice and mint or cilantro sprigs.
Recipe by Barbara Figueroa

Nutrition Facts

Calories : 310
Total Fat : 22g (Saturated Fat 16g)
Cholesterol : 45mg
Sodium : 1430mg
Total Carbohydrate : 13g (Dietary Fiber 2g, Sugars 4g)
Protein : 17g

Grilled Golden Trout with Spicy Thai Tamarind Sauce Recipe by evitamins

Monday, August 20, 2007

Broiled Scallops with Sweet Lime Sauce Recipe

Broiled scallopsBroiled Scallops

Rather than creating a fatty lime sauce, this modified recipe coats the scallops in honey and lime juice and gently broils them.

Serves 4

Recipe Ingredients

4 tablespoons honey
2 tablespoons lime juice
1 tablespoon olive or canola oil
1 pound bay or sea scallops, rinsed and patted dry
2 teaspoons grated lime peel
1 lime, cut into 4 wedges

Recipe Directions

Preheat the broiler. Position the rack 4 inches from the heat source. Cover a broiler pan or cookie sheet with aluminum foil. Spray generously with cooking spray.

In a large bowl, whisk together the honey, lime juice and oil. Add the scallops and toss gently to coat with the honey mixture.

Arrange the scallops in a single layer on the prepared broiler pan or baking sheet. Broil until opaque throughout when tested with a tip of a knife, about 5 minutes. Turn the scallops over and broil for another minute.

Divide the scallops onto 4 warmed plates. Pour any juices from the broiler pan or baking sheet over the scallops. Sprinkle with grated lime peel and serve with a lime wedge.

Nutritional Analysis(per serving)

Calories : 199
Cholesterol : 37 mg
Protein : 19 g
Sodium : 184 mg
Carbohydrate : 22 g
Fiber : 1 g
Total fat : 4 g
Potassium : 404 mg
Saturated fat : 1 g
Calcium : 32 mg
Monounsaturated fat : 3 g

Broiled Scallops with Sweet Lime Sauce Recipe by mayoclinic

Thursday, August 16, 2007

Asian Noodles with Shrimp Recipe

Asian Noodles with ShrimpAsian Noodles with Shrimp

Recipe Ingredients

1/4 cup (60mL) rice vinegar
2 Tbsp (30mL) soy sauce, low sodium
2 Tbsp (30mL) honey
1 tsp (1g) Chinese chili paste, (or pinch red chili pepper flakes)
10 ounces (285g) soba noodles, uncooked (or angel hair pasta)
2 tsp (10mL) sesame oil, divided
2 Tbsp (13g) ginger root, minced
2 green onions, chopped
1 pound (455g) medium shrimp, uncooked, cleaned and deveined

Recipe Directions

In a jar or small bowl, mix together rice vinegar, soy sauce, honey and chili paste. Set aside.

Cook noodles in a large pot of rapidly boiling water until done. Drain and return to pot. Mix noodles with 1 tsp (5mL) sesame oil and cover to keep warm.

In a large skillet or wok, heat 1 tsp (5mL) sesame oil. Add ginger root, green onions and shrimp, stir frying just until shrimp turns pink. Add sauce and cook for 1 minute. Add noodles and cook until thoroughly heated.

Serve immediately.

Nutrition Facts

Calories : 422
Total Fat : 5g
% Calories from fat : 9%
Protein : 34g
Carbohydrate : 65g
Cholesterol : 173mg
Sodium : 1031mg

Asian Noodles with Shrimp Recipe by evitamins

Tuesday, August 14, 2007

Pork Medallions with Herbes de Provence Recipe

Pork MedallionsPork medallions

Herbes de Provence is a combination of dried herbs, including thyme, marjoram, rosemary, basil, fennel, sage and lavender. This blend works well with meats, poultry and vegetables.

Recipe Ingredients

8 ounces pork tenderloin, trimmed of visible fat and cut crosswise into 6 pieces
Freshly ground black pepper, to taste
1/2 teaspoon herbes de Provence
1/4 cup dry white wine

Recipe Directions

Sprinkle the pieces of pork with black pepper. Place the pork between sheets of wax paper. Pound with a mallet or roll with a rolling pin until about 1/4-inch thick.

In a large, nonstick frying pan, cook the pork over medium-high heat until the meat is browned, 2 to 3 minutes on each side. Remove from heat and sprinkle with herbes de Provence. Place the pork on individual plates and keep warm.

Pour the wine into the frying pan. Cook until boiling. Scrape the brown bits from the bottom of the pan. Pour the wine sauce over the pork and serve immediately.

Nutritional Analysis(per serving)

Calories : 156
Cholesterol : 74 mg
Protein : 24 g
Sodium : 58 mg
Carbohydrate : trace
Fiber : 0 g
Total fat : 4 g
Potassium : 438 mg
Saturated fat : 1 g
Calcium : 8 mg
Monounsaturated fat : 2 g

Pork Medallions with Herbes de Provence Recipe by mayoclinic

Friday, August 10, 2007

Mocha Chip Muffins Recipe

Mocha Chip Muffins Mocha Chip Muffins

Recipe Ingredients

1 1/2 cups (180g) organic unbleached white flour
1 1/2 cups (180g) organic whole grain pastry flour
1 1/2 Tbsp (15g) each: brewer’s yeast, wheat germ and oat bran
1 Tbsp (15g) baking powder
1/2 tsp (2g) each baking soda and sea salt
1 1/2 cup (360g) plain organic nonfat yogurt
3 Tbsp (10g) dark roast instant coffee
10 Tbsp (140g) organic unsalted butter, softened
1 cup (50g) sucanot, ground
2 extra large organic eggs
1 cup (170g) organic semi-sweet chocolate chips

Recipe Directions

Pre-heat oven to 375°F (190°C). Completely grease the inside and top of muffin pans. Set aside.

Mix flours, brewer’s yeast, wheat germ, oat bran, baking powder, baking soda and salt in a medium bowl. Set aside.

Blend yogurt with coffee in a small bowl. Set aside.

Using an electric mixer, beat together butter and sucanot until fluffy, about 4 minutes. Add eggs, one at a time, beating well after each addition.

Beat in 1/2 of the flour mixture. Beat in 1/3 of the yogurt mixture. Beat in remaining flour mixture in two batches, alternating with the yogurt mixture, until incorporated. Fold in the chips.

Using a large ice cream scoop, scoop a generous portion of batter into the muffin pans. Bake for 25 to 30 minutes or until golden brown. Set on a wire rack to cool for 5 minutes. Remove from pans and serve warm. (For mini muffins, use a small scoop and bake for 12–15 minutes.)

Mocha Chip Muffins Recipe by evitamins

Wednesday, August 8, 2007

Crispy Oven-Fried Chicken Recipe

Crispy Oven-Fried ChickenCrispy Oven-Fried Chicken

Recipe Ingredients

1/2 cup(s) milk, lowfat (1%), or buttermilk
1 teaspoon poultry seasoning
1 cup(s) cereal, cornflakes, crumbled
1 1/2 tablespoon onion powder
1 1/2 tablespoon garlic powder
2 teaspoon pepper, black
2 teaspoon pepper, red, crushed
1 teaspoon ginger, ground
4 chicken, drumsticks, skinless
4 chicken, breast, skinless
1 dash(es) paprika
1 teaspoon oil, vegetable

Recipe Preparation

1. Preheat oven to 350 degrees F.

2. Add half teaspoon of poultry seasoning to milk.

3. Combine all other spices with cornflake crumbs and place in plastic bag.

4. Wash chicken and pat dry. Dip chicken into milk, shake to remove excess, then quickly shake in bag with seasoning and crumbs.

5. Refrigerate for one hour.

6. Remove from refrigerator and sprinkle lightly with paprika for color.

7. Evenly space chicken on greased baking pan.

8. Cover with aluminum foil and bake for 40 minutes. Remove foil and continue baking for an added 30 to 40 minutes or until meat can be easily pulled away from bone with fork. Drumsticks may require less baking time than breasts. (Do not turn chicken during baking.) Crumbs will form crispy "skin."

Nutritional Info (Per serving)

Calories : 256
Saturated Fat : 1g
Sodium : 286mg
Dietary Fiber : 1g
Total Fat : 5g
Carbs : 22g
Cholesterol : 82mg
Protein : 30g

Crispy Oven-Fried Chicken Recipe by everydayhealth

Monday, August 6, 2007

Beef Stew with Fennel and Shallots Recipe

Beef StewBeef Stew

Recipe Ingredients

3 tablespoons all-purpose (plain) flour
1 pound boneless lean beef stew meat, trimmed of visible fat and cut into 1
1/2-inch cubes
2 tablespoons olive oil or canola oil
1/2 fennel bulb, trimmed and thinly sliced vertically
3 large shallots, chopped
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
2 fresh thyme sprigssprigs
1 bay leaf
3 cups vegetable stock or broth
1/2 cup red wine, optional
4 large carrots, peeled and cut into 1-inch chunks
4 large red-skinned or white potatoes, peeled and cut into 1-inch chunks
18 small boiling onions, about 10 ounces total weight, halved crosswise
3 portobello mushrooms, brushed clean and cut into 1-inch chunks
1/3 cup finely chopped fresh flat-leaf (Italian) parsley

Recipe Directions

Place the flour on a plate. Dredge the beef cubes in the flour. In a large, heavy saucepan, heat the oil over medium heat. Add the beef and cook, turning as needed, until browned on all sides, about 5 minutes. Remove the beef from the pan with a slotted spoon and set aside.
Add the fennel and shallots to the pan over medium heat and saute until softened and lightly golden, 7 to 8 minutes.

Add 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, the thyme sprigs and the bay leaf. Saute for 1 minute. Return the beef to the pan and add the vegetable stock and the wine, if using. Bring to a boil, then reduce the heat to low, cover and simmer gently until the meat is tender, 40 to 45 minutes.

Add the carrots, potatoes, onions and mushrooms. The liquid will not cover the vegetables completely, but more liquid will accumulate as the mushrooms soften. Simmer gently until the vegetables are tender, about 30 minutes longer. Discard the thyme sprigs and bay leaf. Stir in the parsley and the remaining 1 teaspoon salt and 1/2 teaspoon pepper.

Ladle into warmed individual bowls and serve immediately.

Nutritional Analysis(per serving)

Calories : 318
Monounsaturated fat : 6 g
Protein : 21 g
Cholesterol : 47 mg
Carbohydrate : 36 g
Sodium : 677 mg
Total fat : 11 g
Fiber : 6 g
Saturated fat : 3 g

Beef Stew with Fennel and Shallots Recipe by mayoclinic

Saturday, August 4, 2007

Roasted Rack of Lamb Recipe

Roasted rack of lamb Roasted rack of lamb

Recipe Ingredients

2 racks of lamb, fully trimmed
2 cloves garlic, minced
2 Tbs. Dijon mustard
2 tsp. rosemary, crumbled, or 2 Tbs. fresh, minced
2 Tbs. lemon juice
1/4 cup olive oil
1 cup dry breadcrumbs
1/4 cup unsalted butter, melted

Recipe Directions

Preheat oven to 500°F. Using a sharp knife, lightly score fat side of lamb rack with shallow crisscross cuts. Combine next 5 ingredients in a jar with a tight-fitting lid. Season with salt and pepper to taste and shake vigorously. Brush mustard mixture over meat portion of rack. Cover ends of ribs with foil to prevent burning. Place lamb on a shallow roasting pan in upper third of oven. Sear lamb 10 minutes. Reduce heat to 400°F. Sprinkle breadcrumbs over fat side of lamb. Drizzle with butter. Roast 20 minutes or until lamb registers 125°F on a meat thermometer and is lightly springy when pressed. Remove lamb from oven and let stand 5 minutes before carving. Cut lamb between ribs and serve 2 per person.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Nutritional Analysis (per serving)

Calories : 451
Fat : 33.0g
66% calories from fat
Cholesterol : 74mg
Protein : 17.1g
Carbohydrates : 21.7g
Fiber : 1.2g
Sugar 1.4g
Sodium : 373mg
Diet points : 12.0

Roasted Rack of Lamb Recipe by mealsforyou

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