What's For Dinner? Romano Chicken

Romano Chicken

** We loved this recipe. It was wonderful. We cooked everything as directed except on one we tried it with provolone cheese (it was all we had left) and we liked that better than the swiss. We'll use provolone next time. Great recipe. You actually cook this one in the microwave!

Recipe from Allrecipes.com

Ingredients:   

• 4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
• 1/4 pound Swiss cheese, sliced
• 1/4 pound ham, sliced thin
• 2 tablespoons grated Parmesan cheese
• 1 1/2 teaspoons paprika
• 1/2 teaspoon garlic salt
• 1/2 teaspoon dried tarragon
• 1/2 teaspoon dried basil leaves
• 1 tablespoon butter, melted
• 1/3 cup dry bread crumbs

Directions:

1. Place chicken breasts on a pan. Place Swiss cheese and ham slices on top and roll up, securing with toothpicks if necessary. In a small bowl combine the Parmesan cheese, paprika, garlic salt, tarragon, basil and bread crumbs. Mix together and dip rollups in mixture to coat.
2. Drizzle with melted butter and cook on High in microwave for 4 minutes, or until chicken is cooked through and juices run clear.

 Footnotes

• Calories: 232 | Total Fat: 11.2g | Cholesterol: 75mg

What's For Dinner? City Chicken (It's actually pork loin)

City Chicken (It's actually pork loin)

** This is a polish dish. I don't believe this is exactly like the city chicken my parents have eaten but we tried this recipe and it's one of our favorite ways to eat pork loin. It takes about an hour to cook but the pork is so tender when it's done. It's worth it!

Recipe from AllRecipes.com

Ingredients:   

• 1 1/4 pounds pork loin, cut into 1 inch cubes
• 1 1/2 cups all-purpose flour for coating
• salt and pepper to taste
• 2 cups chicken broth
• 1 pinch dried thyme
• 1 bay leaf

Directions:

1. Mix salt, pepper and flour in a bowl. Coat pork cubes with flour mixture. Slide pork onto skewers
2. In a skillet, brown pork skewers on all sides in a small amount of vegetable oil. Drain off any excess oil.
3. Add chicken broth, thyme and bay leaf to skillet. Scrape up any brown bits. Reduce heat and simmer 1 hour or until meat is tender and sauce has thickened.

 Footnotes

• Calories: 387 | Total Fat: 12.9g | Cholesterol: 67mg

What's For Dinner? Honey Barbecued Salmon

Honey Barbecued Salmon

** A wonderful recipe for fish. I don't eat a lot of fish but I really like this recipe.

Recipe from The Saving Dinner cookbook by Leanne Elly

Ingredients:   

• 6 salmon fillets (3 was good for us)
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp garlic powder
• 3 strips turkey bacon
• 1 medium onion, sliced
• 1 lemon, sliced
• 1/4 cup bbq sauce
• 1/8 cup honey

Directions:

1. Preheat oven to 400 degrees.
2. In a 9x13 inch baking pan, place fillets and sprinkle with salt, pepper and garlic powder.
3. In a bowl, mix together bbq suace and honey. Pour sauce evenly over top of each fillet.
4. Then top with a 1/2 strip of turkey backon, a slice of onion and a slice of lemon.
5. Place a sheet of foil over the top of the pan and bake for 20 minutes or until fish flakes easily. 

 Footnotes

• 352 calories, 6 g fat, 34 g protein, 1 g carbs, 1 fiber

What's For Dinner? Tangy BBQ Ribs

This is our go to recipe for ribs. I know ribs aren't exactly the lowest fat food in the world, but it's great when you want to indulge. We use boneless rib meat.

We love this recipe in our house!


Tangy BBQ Ribs

Ingredients

• 8 country style pork ribs
• 1 cup honey
• 1 cup ketchup
• 2 tablespoons molasses
• 1 (18 ounce) bottle barbeque sauce

Directions

1. Preheat grill for medium-high heat.
2. Lightly oil grill grate. Grill ribs for 12 minutes, turning once during cooking. Transfer ribs to an 11x16 inch baking dish.
3. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, stir together the honey, ketchup, molasses, and barbecue sauce.
4. Bake ribs, uncovered, for 1 hour. Remove from the oven, and drain fat. Coat ribs with the honey sauce. Continue baking for another 1 1/2 hours, or until ribs are tender.

Nutritional Information 

Amount Per Serving  Calories: 548 | Total Fat: 22g | Cholesterol: 79mg

What's For Dinner? Chicken Piccata

This is one of our favorites from the Healthy Cooking magazine. We make this one at least once a month. There is never any leftovers. Joe enjoys it so much he eats it all.

We love this recipe in our house!


Chicken Piccata

Ingredients

• 8 boneless skinless chicken breast halves (4 ounces each)
• 1/2 cup egg substitute
• 2 tablespoons plus 1/4 cup dry white wine or Progresso ® Chicken Broth, divided  (we use broth)
• 5 tablespoons lemon juice, divided
• 3 garlic cloves, minced
• 1/8 teaspoon hot pepper sauce
• 1/2 cup all-purpose flour
• 1/2 cup grated Parmesan cheese
• 1/4 cup minced fresh parsley
• 1/2 teaspoon salt
• 3 teaspoons olive oil, divided
• 2 tablespoons butter

Directions

• Flatten chicken to 1/4-in. thickness. In a shallow dish, combine the egg substitute, 2 tablespoons wine or broth, 2 tablespoons lemon juice, garlic and hot pepper sauce. In another shallow dish, combine the flour, Parmesan cheese, parsley and salt. Coat chicken with flour mixture, dip in egg substitute mixture, then coat again with flour mixture.
• In a large nonstick skillet, brown four chicken breast halves in 1-1/2 teaspoons oil for 3-5 minutes on each side or until juices run clear. Remove and keep warm. Drain drippings. Repeat with remaining chicken and oil. Remove and keep warm.
• In the same pan, melt butter. Add the remaining wine or broth and lemon juice. Bring to a boil. Boil, uncovered, until sauce is reduced by a fourth. Drizzle over chicken. Yield: 8 servings.

Nutritional Analysis: One chicken breast half equals 246 calories, 8 g fat (4 g saturated fat), 79 mg cholesterol, 398 mg sodium, 8 g carbohydrate, trace fiber, 32 g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch.

Chicken Piccata published in Light & Tasty August/September 2004, p52

What's For Dinner? Cooking Light magazine's Chicken Parmesan

This is one of our favorites from allrecipes.com. We serve it over pasta. We used egg noodles this time because it's all we had but normally use spaghetti noodles. The kids LOVE this recipe. It's one of those we make all the time!

We love this recipe in our house!

Cooking Light magazine's Chicken Parmesan

Ingredients

• 4 skinned, boned chicken breast halves
• 1 egg, lightly beaten
• 1/3 cup Italian-seasoned breadcrumbs
• 2 tablespoons butter or margarine
• 1 3/4 cups spaghetti sauce
• 1/2 cup shredded mozzarella cheese
• 1 tablespoon grated Parmesan cheese

Directions

1. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin.
2. Dip chicken in egg; dredge in crumbs.
3. Melt butter in a skillet over medium-high heat; add chicken, and cook 2 minutes on each side or until browned.
4. Pour spaghetti sauce over chicken. Cover, reduce heat, and simmer 10 minutes. Sprinkle with cheeses. Cover and simmer 5 more minutes or until cheese melts.

Footnotes

• CALORIES 614 (19% from fat); FAT 12.8g (sat 5g, mono 4.8g, poly 1.5g); PROTEIN 49.1g; CARB 74.8g; FIBER 5.4g; CHOL 86mg; IRON 6.1mg; SODIUM 937mg; CALC 375mg

What's for Dinner? Blackbery Balsamic Chicken

This is one of our favorites from the Saving Dinner cookbook from Leanne. I highly suggest you pick up her cookbook for healthy and yummy recipes! This is a 'family favorite'!

We love this recipe in our house!

Blackbery  Balsamic Chicken

1 tsp olive oil
1/2 cup chopped red onion
salt and pepper to taste
1/2 tsp dried thyme
6 boneless, skinless chicken breast halves
1/2 cup seedless blackberry preserves
2 tbsp balsamic vinegar.

1. Heat oil in pan until hot. Throw in onion and saute until translucent.

2. Sprinkle salt, pepper and thyme over chicken. Add to skillet and saute until done. Remove chicken and keep warm.

3. Reduce heat to low. Add preserves, vinegar, salt and pepper stirring constantly until preserves melts.

4. Spoon over chicken and serve!