Citrus Chicken and Rice

Citrus Chicken and Rice

Prep Time: 5 min.
Cook Time: 35 min.

4 skinless, boneless chicken breast halves
1 3/4 cups Swanson® Chicken Stock
3/4 cup orange juice
1 medium onion, chopped (about 1/2 cup)
1 cup uncooked regular long-grain white rice
3 tbsp. chopped fresh parsley

Cook the chicken in a 10-inch nonstick skillet over medium-high heat for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.

Stir the stock, orange juice, onion and rice in the skillet and heat to a boil. Reduce the heat to low.  Cover and cook for 10 minutes.
Return the chicken to the skillet. Cover and cook for 10 minutes or until the chicken is cooked though and the rice is tender.  Stir in the parsley.

Tip:  For a special touch, cook orange slices in a nonstick skillet  over medium-high heat until they're lightly browned. Serve over the chicken.

Serves 4.

Pork Loin Chops with Cinnamon Apples

Pork Loin Chops with Cinnamon Apples

Warm flavors like sage and cinnamon play up the contrast between the juicy chops and caramelized apples. Tart Granny Smiths and slightly sweeter Braeburn apples both work well for this dish.

Yield
4 servings (serving size: 1 pork chop and 3/4 cup apple mixture)

Ingredients
1  teaspoon  dried rubbed sage
1/2  teaspoon  salt
1/4  teaspoon  freshly ground black pepper
4  (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1/2  teaspoon  vegetable oil
Cooking spray
1  teaspoon  butter
4  cups  (1/2-inch) slices peeled Granny Smith apples (about 4 medium)
1  tablespoon  brown sugar
1  teaspoon  fresh lemon juice
1/2  teaspoon  ground cinnamon
Dash of salt
Preparation
Combine first 3 ingredients, and sprinkle over the pork. Heat oil in a large nonstick skillet coated with cooking spray over medium heat. Add pork; cook 3 minutes on each side or until done. Remove the pork from pan. Cover and keep warm.

Melt butter in pan over medium heat. Add apples and remaining ingredients, and cook 5 minutes or until tender, stirring frequently. Serve the apples with pork.

Nutritional Information
Calories:251 (30% from fat)
Fat:8.3g (sat 3.1g,mono 3.3g,poly 0.9g)
Protein:24.1g
Carbohydrate:20.2g
Fiber:2.3g
Cholesterol:67mg
Iron:0.9mg
Sodium:388mg
Calcium:38mg
Abby Duchin Dinces, Cooking Light, OCTOBER 2003

Strawberry and Feta Salad

Strawberry and Feta Salad

   1 cup slivered almonds
   2 cloves garlic, minced
   1 teaspoon honey
   1 teaspoon Dijon mustard
   1/4 cup raspberry vinegar
   2 tablespoons balsamic vinegar
   2 tablespoons brown sugar
   1 cup vegetable oil
   1 head romaine lettuce, torn
   1 pint fresh strawberries, sliced
   1 cup crumbled feta cheese

In a skillet over medium-high heat, cook the almonds, stirring
frequently, until lightly toasted. Remove from heat, and set aside.
In a bowl, prepare the dressing by whisking together the garlic,
honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown
sugar, and vegetable oil.

In a large bowl, toss together the toasted almonds, romaine
lettuce, strawberries, and feta cheese. Cover with the dressing
mixture, and toss to serve.

Apple Stuffed Chicken Breast

Apple Stuffed Chicken Breast     

(Notes following are from a review on Allrecipes.com.  Her suggestions make sense and are how I prepared the meal)    

Submitted By: Behr
Photo By: Allrecipes
Prep Time: 15 Minutes
Cook Time: 25 Minutes    Ready In: 40 Minutes
Servings: 4

"Cheddar cheese and sweet apple are enclosed in sauteed chicken breasts."

INGREDIENTS:
2 skinless, boneless chicken breasts
1/2 cup chopped apple
2 tablespoons shredded Cheddar cheese
1 tablespoon Italian-style dried bread crumbs
1 tablespoon butter    1/4 cup dry white wine
1/4 cup water
1 tablespoon water
1 1/2 teaspoons cornstarch
1 tablespoon chopped fresh parsley, for
garnish

DIRECTIONS:
1.    Combine apple, cheese, and bread crumbs. Set aside.
2.    Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks.
3.    Melt butter or margarine in a 7 inch skillet over medium heat. Brown stuffed chicken breasts. Add wine and 1/4 cup water. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink.
4.    Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan. Cook and stir until thickened. Pour gravy over chicken, and garnish with parsley. Serve.
ALL RIGHTS RESERVED © 2009 Allrecipes.com    Printed from Allrecipes.com 1/24/2009

It's a good base recipe, but after reading the reviews, I knew it needed kicking up a notch. So I did the following: For the stuffing, I used red delicious apples, about 3/4 C, 3 T crumbs, and 1/4 C sharp cheddar, shredded. It smelled bland. So I added about 3-4 T brown sugar, and somewhere around 1 t cinnamon. Then, I added a few dashes of my personal spice blend (which is seasoned salt, garlic powder, onion powder, pepper, oregano, basil and a dash of thyme), and it STILL needed something. McCormick Curry Powder! A couple of dashes and it was exactly what I wanted. The smell can only be described as odd and complex. I browned them in olive oil instead of butter. Doubled liquids, I used herbed chicken bouillon in place of water, and the wine was Turning Leaf Chardonnay, 2003 Reserve. I had a handful of apple chunks and slices left over, so in the last 10 minutes of simmering, I threw these into the sauce to cook, and added a couple T of brown sugar. I removed the chicken to plates when it was done, placed the cooked apple slices on top, stirred the sauce over high heat, adding a bit more brown sugar, and the sugar began to caramelize, thickening it nicely without the need for flour. I served with baby carrots and garlic bread. The sauce was an EXCELLENT complement to the carrots, and the chicken was the perfect balance of sweet and savory. If you try this method, make SURE to use McCormick curry powder! I will definitely be making this again ... MY way!

Amazing Blueberry Cheesecake

Amazing Blueberry Cheesecake

1 prepared graham cracker crust
Filling:
2 lbs nonfat cottage cheese
12 oz cream cheese, softened
1 1/4 cup sugar
2 large eggs
1 large egg white
1 tbsp orange juice
Topping:
4 cups fresh blueberries
1/2 cup water
1/2 cup sugar
1/2 tsp cinnamon
1 tbsp orange juice
1 tbsp potato starch
2 tbsp water

Filling:
Preheat oven to 350 degrees.

Using a cheese cloth, squeeze the cottage cheese from a "bag" removing as much liquid as possible. In a large bowl, mix the drained cottage cheese and cream cheese (cut in cubes) and beat until smooth. Add sour cream, sugar and eggs one at a time, whisking slowly. Add egg white and orange juice, keep mixing.
Once smooth pour into crust and bake 45 minutes or until set.

Topping:
Combine 2 cups of blueberries, water, sugar, cinnamon and orange
juice in a small pot. Bring to a boil over medium heat, simmer 5
minutes. In a small bowl, place potato starch and water together and
mix. Add to pot of goodness already brewing and continue simmering 1 minute. Remove from heat and add last 2 cups of blueberries to the mix. Let cool and pour on top of cake. Chill overnight.

Healthy Fruit and Nut Salad

Healthy Fruit and Nut Salad

2 Granny Smith apples
1 Red Delicious apple
1 bunch Red Seedless Grapes (sliced in half)
1/2 c. chopped walnuts
1 8 oz. container vanilla yogurt
Granola with raisins

Wash and cut up apples into bite size pieces. Add sliced grapes, chopped walnuts to apples in large mixing bowl. Add vanilla
yogurt and mix to coat all fruit. Sprinkle with granola when
served.

Blueberry Peach Bread

Blueberry Peach Bread

2 3/4 to 3 1/4 cups bread flour
4 tsp sugar
1 envelope rapid rise yeast
1 tsp salt
1/2 cup water
1/2 cup nonfat peach yogurt
2 egg whites
1/3 cup dried blueberries or dried cranberries
1/3 cup cut up dried peaches, mango's or apples

In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt.

Heat water and yogurt until very warm (120 to 130 degrees F.) then stir into flour mixture. Stir in egg whites, dried blueberries, dried peaches and enough remaining flour to make soft dough.

On lightly floured surface, knead until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.

Roll dough to 11 x 7 inch rectangle. Beginning at short end, roll up
tightly then pinch seam and ends to seal. Place, seam side down, in
greased 8 1/2 x 4 1/2 inch loaf pan. Cover and let rise in warm, draft free place until doubled in size, about 30 to 45 minutes.

Bake at 375 degrees F. for 30 to 35 minutes or until done. Remove from pan and cool on a wire rack.

Makes 1 loaf (12 slices)

Blueberry Flax Pancakes

Blueberry Flax Pancakes

About 8 to 12 pancakes

These are really so good and easy to make. The flax seed meal and blueberries make these a healthier pancake.

1 1/2 cups dry pancake mix

1/2 cup flax seed meal

1 cup skim milk

2 eggs

1 cup fresh or thawed frozen blueberries

Set a nonstick skillet over medium heat.

In a medium bowl, stir together the milk and eggs. Pour the liquid into the dry ingredients and stir just until moistened.

Spoon 1/4 cupfuls of batter onto the hot skillet. Sprinkle with as many blueberries as desired. Cook until bubbles appear on the surface, then flip and cook, until browned on the other side.

Banana Pancakes

Banana Pancakes

Servings: 6
Preparation Time: 10 min.
Cooking Time: 5 min.

Ingredients:

• 1-1/2 cups all purpose flour
• 2 Tbs. sugar
• 2 tsp. baking powder
• 3/4 tsp. salt
• 1 egg, lightly beaten
• 1-1/3 cups milk
• 3 Tbs. vegetable oil
• 1 banana, mashed
• 1/4 cup chopped walnuts

Cooking Directions:

Sift first 4 ingredients together in a bowl. Combine next 4 ingredients in another bowl. Stir milk mixture into flour mixture just until combined. Stir in walnuts. Heat a heavy nonstick skillet or griddle over medium high heat to 375° F. When hot, lightly brush surface with oil. Add about 1/3 cup of batter per pancake to skillet and cook 2-3 minutes, until small holes appear in the batter and bottom is browned. Repeat process until all pancakes are cooked. Serve immediately with desired toppings or keep warm in a 200° F oven until ready to serve.

Per Serving: calories 285, fat 12.6g, calories from fat 40%, protein 7.3g, cholesterol 38.5mg, dietary fiber 1.8g

Southern Apple Crumble

Southern Apple Crumble

Prep Time:20 min

Start to Finish:1 hr 20 min

Makes:9 servings

Filling:

3 large apples, peeled, coarsely chopped (about 3 cups)

1/2 cup granulated sugar

1/4 cup packed brown sugar

1 to 2 teaspoons ground cinnamon

1/4 cup cold butter or margarine, cut into small pieces

Topping:

1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix

1/2 cup butter or margarine, melted

1/2 cup chopped pecans

1. Heat oven to 300°F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, toss filling ingredients. Spread mixture in baking dish.

2. In same large bowl, stir cookie mix and melted butter until crumbly. Sprinkle over filling.

3. Bake 40 minutes. Remove from oven; sprinkle with pecans. Bake 15 to 20 minutes longer or until topping is golden brown. Serve warm or at room temperature.

High Altitude (3500-6500 ft): Heat oven to 325°F.

Nutrition Information:

1 Serving: Calories 480 (Calories from Fat 200); Total Fat 22g (Saturated Fat 10g, Trans Fat 1/2g); Cholesterol 40mg; Sodium 320mg; Total Carbohydrate 67g (Dietary Fiber 2g, Sugars 43g); Protein 5g Percent Daily Value*: Vitamin A 10%; Vitamin C 0%; Calcium 0%; Iron 6% Exchanges: 1 1/2 Starch; 3 Other Carbohydrate; 0 Vegetable; 4 Fat Carbohydrate Choices: 4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Special Touch:

Serve with a scoop of ice cream or a dollop of whipped cream.

Apple Streusel Cheesecake Bars

Apple Streusel Cheesecake Bars (Cookie Mix)

Prize-Winning Recipe 2007! Oatmeal cookie mix and pie filling make it easy to get a delicious apple pie-like bar.

Prep Time:20 min

Start to Finish:3 hr 40 min

Makes:24 bars

1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix

1/2 cup firm butter or margarine

2 packages (8 oz each) cream cheese, softened

1/2 cup sugar

2 tablespoons all-purpose flour

1 teaspoon vanilla

1 egg

1 can (21 oz) apple pie filling

1/2 teaspoon ground cinnamon

1/4 cup chopped walnuts

1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.

2. Place cookie mix in large bowl. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 cups crumb mixture; press remaining crumbs in bottom of pan. Bake 10 minutes.

3. Meanwhile, in large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth.

4. Spread cream cheese mixture evenly over partially baked crust. In medium bowl, mix pie filling and cinnamon. Spoon evenly over cream cheese mixture. Sprinkle reserved crumbs over top. Sprinkle with walnuts.

5. Bake 35 to 40 minutes longer or until light golden brown. Cool about 30 minutes. Refrigerate to chill, about 2 hours. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

High Altitude (3500-6500 ft): Bake 40 to 45 minutes.

---

Nutrition Information

1 Serving: Calories 240 (Calories from Fat 110); Total Fat 13g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 40mg; Sodium 170mg; Total Carbohydrate 29g (Dietary Fiber 0g, Sugars 19g); Protein 4g Percent Daily Value*: Vitamin A 8%; Vitamin C 0%; Calcium 2%; Iron 4% Exchanges: 2 Other Carbohydrate; 0 Vegetable; 1/2 High-Fat Meat; 1 1/2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.

Blueberry Cloud Pie

Blueberry Cloud Pie

1 1/4 C. miniature marshmallows
3 T. butter cubed
2 1/2 C. crisp rice cereal
1 (3 oz.) pkg. berry blue gelatin
1/2 C. boiling water
1/2 C. cold water
2 C. heavy whipping cream
5 T. confectioners' sugar
1 2/3 C. fresh blueberries
additional fresh blueberries

In large saucepan combine marshmallows and butter.  Cook and stir over medium heat until marshmallows are melted.  Stir in cereal.  With greased hands press onto the bottom and up the side of a greased 9" pie plate.  Set aside. 

In large bowl dissolve gelatin in boiling water; stir in cold water.  Refrigerate until partially set, about 1 hour.

In a small mixing bowl, beat cream until it begins to thicken.  Add sugar, beat until soft peaks form.  Fold berries and 3 cups whipped cream into gelatin mixture.  Pour into crust.  Refrigerate pie and remaining whipped cream for up to 4 hours.  Garnish with reserved cream and additional blueberries.

Blueberry Pudding Cake

Blueberry Pudding Cake

Serves 6

2    cups fresh or frozen blueberries, thawed
2    tablespoons fresh lemon juice
2   teaspoons grated lemon peel
1    cup flour
2/3    cups sugar
2    teaspoons baking powder
1/2    teaspoon baking soda
1/2   teaspoon cinnamon
1/4    teaspoon ground ginger
1/4    teaspoon salt
1/8    teaspoon nutmeg
1/2    cup milk
1    egg
1/4    cup butter, melted
1    teaspoon vanilla
1/2    cup sugar
1    tablespoon cornstarch
1    cup boiling water

Combine blueberries, lemon juice and lemon peel in a greased 8-inch square baking dish; set aside.  Combine next 8 ingredients (flour through nutmeg) in a bowl.  Whisk together milk, egg, melted butter and vanilla until blended.  Add milk mixture to flour mixture and stir just until combined.

Spoon batter over blueberry mixture, spreading evenly.  Combine 1/2 cup sugar and cornstarch, sprinkle over batter. Gradually pour boiling water over top, covering evenly. 

Bake at 350° for 40 to 45 minutes or until a cake tester inserted in center of cake layer comes out clean.  Serve warm.

Pineapple Pretzel Fluff

Pineapple Pretzel Fluff

1 cup coarsely crushed pretzels
1/2 cup butter or margarine, melted
1 cup sugar, divided
1 (8 ounce) package cream cheese, softened
1 (20 ounce) can crushed pineapple, drained
1 (12 ounce) container frozen whipped topping, thawed

In a bowl, combine pretzels, butter and 1/2 cup sugar. Press into a 13-in. x 9-in. x 2-in. baking pan. Bake at 400 degrees F for 7 minutes. Cool. Meanwhile, in a mixing bowl, beat cream cheese and remaining sugar until creamy. Fold in pineapple and whipped topping; chill until serving. Break pretzel mixture into small pieces; stir into pineapple mixture.

Vermont Cranberry Spread

VERMONT CRANBERRY SPREAD

2 pkg. (8 oz. each) cream cheese, softened

1 cup sweetened dried cranberries

2/3 cup maple syrup

1/2 cup chopped pecans

Combine all ingredients and refrigerate overnight.

Serve with assorted crackers.

Cranberry Relish

CRANBERRY RELISH

12 oz. fresh cranberries

1/4 cup lemon juice

3/4 cup sugar

1/4 tsp. ground cinnamon

3/4 cup dried dates

1/4 tsp. ground ginger

1/2 cup raisins

Floral Ice Bowl, optional (recipe follows)

1 1/2 cups water

In medium saucepan, combine cranberries (rinsed and drained), sugar, dates (cut into pieces), raisins, water, lemon juice, cinnamon and ginger. Over medium-high heat, bring mixture to boil. Reduce heat and simmer, stirring occasionally, for 10 minutes. Cover and chill before serving.

Serve in Floral Ice Bowl (recipe below), if desired.

Makes 1 quart

FLORAL ICE BOWL

Water

Transparent tape

Assorted edible flowers

Set aside 2 freezer-proof glass or aluminum bowls of same shape, 1 about 2 inches smaller than other. Pour 1 inch of water into larger bowl. Place bowl in freezer, making sure it is standing perfectly flat.

When water has frozen, remove bowl from freezer. Place smaller bowl inside larger, resting on ice. Tape bowls together at rims to make sure they don't shift. Pour water into gap between 2 bowls. Have it come halfway up side. Stick edible flowers into water all around perimeter of bowl. Use pencil or skewer to push flowers down if necessary. Place bowls in freezer again, until water has frozen.

Remove bowls and add another layer of water to reach top. Freeze again.  When ice bowl is frozen solid, remove bowls from freezer. Remove tape. Try to separate bowls. If necessary, run under tepid water just until bowls release. Place ice bowl back into freezer until needed.  Serve bowl on chilled glass plate or tray to catch drips.

NOTE: Try this concept with herbs, or slices of citrus fruit instead of edible flowers. Use bowl to hold pretty side dish like Cranberry Relish, crisp green salad, or cold dessert like fresh berries or ice cream.

Adapted from source: The Kosher Palette by Joseph Kushner Hebrew Academy

Waldorf Salad with Walnut Oil Vinaigrette

Waldorf Salad with Walnut Oil Vinaigrette

2 Red Delicious apples, cored and diced
2 Granny Smith apples, cored and diced
4 stalks celery, diced
1/2 cup raisins
1 cup toasted walnuts
2 tablespoons walnut oil
1 tablespoon cider vinegar
1/2 teaspoon salt
1/2 teaspoon pepper

Toss together the Red Delicious apples, Granny Smith apples, celery, raisins, and walnuts in a large bowl; set aside. In a small bowl, whisk together the walnut oil, cider vinegar, salt, and pepper. Toss the apples with the dressing to serve.