Clients often ask for meal ideas, with one catch; they need to be be quick and easy. In the November 2012 issue of Cooking Light they had a section on such a topic. The recipe I liked as I read it and like even more as I prepared it was a basic chicken and mushroom recipe that first appeared in the Novemeber 2006 issue. It has a wonderful balance with protein, carnohydrate and fat and the tarragon adds a distinct flavor without going overboard.
Enjoy,
Bob
Chicken and Mushrooms in Garlic White Wine Sauce
David Bonom Cooking Light November 2006
This recipe was in the June 2011 issue of Cooking Light. As soon as I read it I knew I had to try it.....and it did not disappoint. A have just a couple suggestions to add. Since my plan was to grill the chicken I soaked the skewers for a few minutes in water prior to threading the chicken. This keeps the skewers from catching on fire. I am also not a huge fan of cilantro so I cut the recipe down to 1 tablespoon. For those of you who have children with peanut allergies, obviously this is not a recipe for you to try.
2. Place peanut oil, curry powder, and chicken in a bowl; toss to coat. Thread chicken onto 8 (6 inch) skewers.
3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes on each side or until chicken is done.
4. While chicken cooks, combine 1 1/2 cups pineapple, 1/3 cup red onion, 2 tablespoons cilantro, 2 tablespoons lime juice, and 1/8 teaspoon ground red pepper. Serve chicken with soy sauce mixture.
Yield: 4 servings (serving size: 2 skewers, about 1/3 cup pineapple mixture, and about 3 tablespoons soy sauce mixture)
- Bob
Yield 30 meatballs (serving size: 5 meatballs)
Ingredients
1 1/2 pounds ground turkey
1/2 cup dry breadcrumbs
1/2 cup (2 ounces) finely shredded fresh Parmesan cheese
1/3 cup finely chopped green onions
1/4 cup coarsely shredded carrot
1/4 cup coarsely shredded zucchini
1/4 cup chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
1 large egg white
2 garlic cloves, crushed
Cooking spray
Preparation
Preheat oven to 400°.
Combine all ingredients except cooking spray in a bowl; stir well. Shape mixture into 30 (1 1/2-inch) meatballs. Place on a broiler pan coated with cooking spray. Bake at 400° for 15 minutes or until done.
Nutritional Information
Calories:
228 (29% from fat)
Fat: 7.3g (sat 3.1g,mono 1.8g,poly 1.4g)
Protein: 30.3g
Carbohydrate: 8.5g
Fiber: 0.8g
Cholesterol: 71mg
Iron: 2.5mg
Sodium: 399mg
Calcium: 166mg
-Alyson Moreland Haynes, Cooking Light, JANUARY 1997