Stuck in a Food Rut...Need Help with Some Recipes

[lovinwdw]

My DH & I are trying to watch what we are eating these days. Our last trip to WDW really put us over the edge. Since we have been back, we are eating a lot more veggies and sticking to pork & chicken. The only problem, it is always the same thing!!! Pork chops dipped in low fat salad dressing, covered in bread crumbs and baked. Same with the chicken. I am getting very bored. Can you guys offer up some receipes?? No fish please. Thanks a lot!!

 

[Meriweather]

* Exported from MasterCook *

Applebee's® Chicken Fajita Rollup

Recipe By :topsecretrecipes
Serving Size : 4 Preparation Time :0:00
Categories : Chicken/Turkey Sandwiches


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Marinade
2 cups water
1/3 cup soy sauce
3 tablespoons sugar
2 tablespoons salt
2 tablespoons white distilled vinegar
1 tablespoon ground chipotle pepper -- OR
1 1/2 teaspoons ground cayenne pepper
2 teaspoons hickory smoke flavoring
2 teaspoons paprika
2 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground black pepper
4 chicken breast fillets
Mexi-ranch Dipping Sauce
1/2 cup mayonnaise
2 tablespoons minced onion
2 tablespoons diced tomato
1 tablespoon buttermilk
1 tablespoon white distilled vinegar
2 teaspoons minced fresh cilantro
1 teaspoon canned green chile pepper
3/4 teaspoon paprika
1/2 teaspoon sugar
1/4 teaspoon salt
1 pinch dried dill weed
1 pinch cumin
1 pinch cayenne pepper
Pico de Gallo
2 medium tomatoes -- diced
1/3 cup diced red onion
1 jalapeno -- seeded and diced
2 teaspoons lime juice
2 teaspoons minced fresh cilantro
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 large flour tortillas
1 cup shredded cheddar cheese
1 cup shredded monterey jack cheese
4 cups shredded iceberg lettuce

The chicken needs to marinate for 2 hours, so make the marinade first by combining the ingredients in a medium bowl.
Stir well until the sugar has dissolved.
Add four chicken breasts to the marinade, cover and chill for 2 hours. Don't let the chicken marinate for much more than that or it could get tough.
While the chicken marinates, prepare the dipping sauce by combining the ingredients in a medium bowl. Stir well then cover and chill. This will allow all the flavors to develop nicely while parked in the fridge.
The pico de gallo will also develop nicely in the fridge. Combine all those ingredients, then cover and chill it as well..
When you're ready to make your roll-ups, preheat your grill to medium/high heat.
Grill the chicken breast for 4 to 7 minutes per side or until done.
Build each roll-up by first laying a large flour tortilla in a large skillet over low-heat. Sprinkle about 1/2 cup of the combined cheeses over the surface of the tortilla while it heats up in the pan.
When the cheese begins to melt, remove the tortilla from the pan.
Sprinkle about 1 cup of shredded lettuce in a strip across the center of the tortilla, followed by about 3 tablespoons of pico de gallo.
Slice one grilled chicken breast into bite-size chunks and arrange the chicken on the lettuce. Fold the ends of the tortilla over the filling, then roll the tortilla from the bottom.
Make a diagonal cut across the center of the roll-up and serve with a small dish of the dipping sauce on the side.

Serves 4.



* Exported from MasterCook *

Chicken Tortilla Casserole

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Chicken/Turkey


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup white rice
1 cup chopped, cooked chicken
1 cup frozen whole kernel corn
10 ounces black beans -- drained and rinsed
2 green onion -- thinly sliced
1/4 cup chopped green chiles
2 teaspoons ground cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon pepper
5 ounces Monterey jack cheese (1 1/4 cup) -- shredded
2 cups salsa
12 flour tortillas (6")

Cook rice in unsalted water.
Combine chicken, corn, beans, onion, green chiles, cumin, chili powder, salt, pepper, 3/4 cup cheese, 1 cup salsa and cooked rice in bowl.
Preheat oven to 375 degrees. Coat 13x9" baking dish with nonstick cooking spray.
Spoon 1/2 cup chicken mixture across center of each tortilla. Fold up sides to overlap on top.
Place in single layer in prepared dish. Spoon remaining salsa over top. Sprinkle with remaining cheese. Cover.
Bake for 15 minutes. Increase temperature to 425 degrees. Uncover. Bake 10 minutes.



* Exported from MasterCook *

Chinese Chicken Sandwich

Recipe By :Better Homes and Gardens
Serving Size : 1 Preparation Time :0:00
Categories : Chicken/Turkey Sandwiches


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 bibb lettuce leaves
1 large whole wheat pita bread -- halved
1/2 cup chicken -- cooked, and chopped
1/4 cup fresh bean sprouts -- chopped
2 tablespoons mayonnaise
1 green onion -- sliced
1 teaspoon sesame seeds -- toasted
1 teaspoon soy sauce
dash ground pepper
dash garlic powder

Place one lettuce leaf inside each pita half.
In a small bowl stir together remaining ingredients.
Fill pita halves with mixture. Wrap in plastic wrap and chill.


* Exported from MasterCook *

Hearty Turkey Stew

Recipe By :Better Homes and Gardens
Serving Size : 5 Preparation Time :0:00
Categories : Chicken/Turkey Soup


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 pounds turkey tenderloin -- cut 1/2 inch thick
4 tablespoons olive oil
8 small red potatoes -- quartered
4 medium carrots -- sliced 1/4" thick
1 large onion -- chopped
4 cloves garlic -- finely chopped
2 tablespoons flour
10 3/4 ounces chicken broth
1 cup dry red wine
1 teaspoon thyme
1 teaspoon pepper
8 ounces mushrooms -- cut in half
1 cup fresh parsley -- chopped

Oven to 350 degrees.
Heat oil in 5 quart Dutch oven over high heat until oil sizzles, about 1 minute. Place turkey, potatoes, carrots, onion and garlic in pan. Cook and stir frequently until turkey is no longer pink, about 10 minutes. Sprinkle flour over turkey mixture. Cook and stir 1 minute. Stir in chicken broth, wine, thyme and pepper. Bring to a boil. Add mushrooms.
Bake, uncovered, for 45-50 minutes or until vegetables are tender. Stir in parsley.



* Exported from MasterCook *

Lemon Chicken

Recipe By :Choose To Lose
Serving Size : 4 Preparation Time :0:00
Categories : Chicken/Turkey Fat Free/Low Fat


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 chicken breast halves without skin
2 lemons -- juiced
1/2 cup unbleached flour
1/2 teaspoon salt -- optional
1/4 teaspoon fresh ground pepper
1/4 teaspoon paprika
1 tablespoon lemon peel -- grated
2 tablespoons brown sugar
1 tablespoon fresh lemon juice
1 tablespoon water
1 lemon -- sliced 1/8" thick

Place chicken in bowl or casserole. Cover with lemon juice and marinate in refrigerator for several hours or overnight, turning chicken periodically.
Preheat oven to 350 degrees.
Combine flour, salt, pepper and paprika in plastic bag.
Remove chicken from marinade and coat each with flour by shaking it in bag.
Place chicken in baking pan in a single layer.
Either peel the zest from a lemon and chop it fine in you food processor, or grate the zest with a hand grater. Mix grated peel with brown sugar.
Sprinkle the lemon zest mixture evenly over the chicken breasts. Combine lemon juice and water and sprinkle evenly over chicken.
Put 1 lemon slice on each chicken breast and bake for 35-40 minutes or until cooked through.



* Exported from MasterCook *

Salsa Chicken Bake

Recipe By :thedailyrecipe
Serving Size : 4 Preparation Time :0:00
Categories : Chicken/Turkey

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 skinless, boneless chicken breast halves
1 cup chunky salsa
1 cup shredded Cheddar cheese
2 tablespoons sour cream

Preheat oven to 375 degrees.
Place chicken breasts in a lightly greased 9x13 inch baking dish.
Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
Bake at 375 degrees for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted
and bubbly. Top with sour cream and serve immediately.


* Exported from MasterCook *

Sweet and Sour Stir-Fry Chicken

Recipe By :Woman's Day Magazine
Serving Size : 4 Preparation Time :0:00
Categories : Chicken/Turkey Foreign


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons cornstarch
12 ounces boned and skinned chicken breast -- cut in 1 1/2" cubes
2 tablespoons vegetable oil
1 large red bell pepper -- seeded and chopped
8 ounces fresh sugar snap peas -- trimmed OR
9 ounces frozen sugar snap peas
1 can sliced water chestnuts -- (8 ounces), drained
3/4 cup sweet and sour stir-fry sauce
scallion -- sliced for garnish

Put cornstarch in a plastic food bag. Add chicken and toss to coat.
Heat oil in a large, preferably nonstick, skillet over med-high heat until hot but not smoking. Add chicken and stir-fry 3-4 minutes until golden brown on all sides. Remove to a bowl with slotted spoon.
Add bell-pepper, snap peas and water chestnuts to drippings in skillet.
Stir-fry 2-3 minutes or until vegetables are crisp-tender.
Pour in stir-fry sauce and return chicken to skillet. Stir to coat chicken and vegetables. Garnish with scallions.
For a change, leave out water chestnuts and add almonds, peanuts or cashews.
Add drained pineapple chunks.
Add 1/2 tsp. crushed red pepper.




* Exported from MasterCook *

Turkey Mexique

Recipe By :Choose to Lose
Serving Size : 6 Preparation Time :0:00
Categories : Chicken/Turkey Fat Free/Low Fat


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup chopped onions
2 teaspoons minced garlic
2 teaspoons olive oil
2 tablespoons chili powder
1 tablespoon cumin seed
1/2 teaspoon salt
1 tablespoon unbleached white flour
1 1/2 cups chicken broth
3 tablespoons tomato paste
3 cups turkey breast, raw or cooked -- diced
1/4 cup stuffed green olives
1 green pepper -- diced
1/2 cup water

In a large skillet, saute onion and garlic in olive oil. Add a splash of water and cook vegetables until soft.
Stir in chili powder, cumin seed, salt and flour.
Add chicken broth and tomato paste and blend well.
Cook for 5 minutes over low heat.
Stir in turkey, green pepper and olives and heat through. (If turkey is raw, cook until it turns white and is fully cooked).
If sauce is too thick, add water 2 tablespoons at a time until desired consistency is reached.
Serve over rice.

 

[stinkerbelle]

what about stir-frys?
teryiaki chicken stir-fried with veggies over rice?
(actually not "fried"...but is healthy with the right oil - i belive olive oil?)

 

[Meriweather]

* Exported from MasterCook *

Bar-B-Que Chicken

Recipe By :Choose to Lose
Serving Size : 8 Preparation Time :0:00
Categories : Chicken/Turkey Fat Free/Low Fat


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons Dijon mustard
1/4 cup vinegar
1/4 cup molasses
1/2 cup ketchup
1/2 teaspoon Worcestershire sauce
2 cloves garlic -- minced
dash Tabasco sauce
8 skinned and boned chicken breast halves

In a large bowl, mix together Dijon mustard, vinegar, molasses, ketchup, Worcestershire, garlic and Tabasco for marinade. Pour about half over the chicken and refrigerate the rest to use later,
Marinate chicken for an hour (or less, if you haven't planned ahead).
Remove chicken and reserve remaining marinade.
Barbecue or broil chicken for 10 minutes.
Turn and coat chicken with marinade and cook until done.
Heat reserved marinade. Spoon over chicken before serving.


* Exported from MasterCook *

Chili Non Carne

Recipe By :Choose to Lose
Serving Size : 8 Preparation Time :0:00
Categories : Fat Free/Low Fat Soup


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup chopped onion
2 cloves garlic -- minced
1 teaspoon olive oil
2 tablespoons chili powder
1/4 teaspoon basil
1/4 teaspoon oregano
1/4 teaspoon cumin
2 cups zucchini -- finely chopped
1 cup carrot -- finely chopped
42 1/2 ounces canned tomatoes -- drained and chopped
15 ounces kidney beans -- undrained
30 ounces kidney beans -- drained and rinsed
chopped onions,tomatoes, green peppers -- garnish

In large pot, saute onion and garlic in olive oil. Add a splash of water and cook until soft.
Mix in chili powder, basil, oregano and cumin.
Stir in zucchini and carrots until well blended. Cook for about 1 minute over low heat, stirring occasionally.
Stir in chopped tomatoes, undrained kidney beans and drained kidney beans.
Bring to a boil. Reduce heat and simmer for 30-45 minutes or until thick.
Top with chopped onions, tomatoes or green peppers.


* Exported from MasterCook *

Chiles Rellenos Casserole

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles Foreign


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces whole green chile peppers -- rinsed and drained
1 cup cheddar cheese -- shredded
1 cup Monterey jack cheese -- shredded
4 eggs -- beaten
12 ounces evaporated milk
2 tablespoons flour
1/2 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon dried cilantro -- crushed
1/4 teaspoon ground black pepper

Grease a 2 quart rectangular baking dish.
To remove any excess moisture, pat drained chile peppers with paper towels. Halve peppers lengthwise and remove seeds. Place 1/2 of the peppers in the bottom of the dish. Sprinkle with half of the cheeses. Place remaining peppers in the dish. Sprinkle with remaining cheeses. Combine eggs, milk, flour, salt, garlic, cumin, cilantro and black pepper. Beat with a wire whisk or rotary beater until smooth. Pour over peppers and cheese.
Bake, uncovered, 350 degrees for 30-35 minutes, or until set in center.
Before serving, sprinkle casserole with crushed red pepper or green onions.


* Exported from MasterCook *

Fajitas

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Foreign

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound flank steak -- cut into 2x1/4x1/4"
8 flour tortillas
2 tablespoons oil
1 medium green pepper -- seeded and cut 1/4" strips
1 large onion -- halved and cut 1/4" slices
2 medium tomatoes, halved and seeded -- cut 1/4" thick
Toppings
Marinade
1/2 cup Italian salad dressing
1/4 cup fresh lime juice
2 tablespoons light brown sugar
1/4 teaspoon ground coriander
1 clove garlic -- finely chopped
1/2 teaspoon salt

Mix all marinade ingredients together. Pour marinade over steak in bowl. Chill, covered, overnight.
Wrap tortillas in foil. Warm at 350 degrees for 10 minutes.
Heat oil in very large skillet over med-high heat. Remove steak from marinade. Pat dry with paper toweling. Stir-fry meat in batches, 3-4 minutes. Push meat to side of skillet as it cooks. Add pepper and onion. Stir-fry 3-5 minutes. Add tomatoes. Stir-fry 2 minutes.
Bring skillet to table so everyone can fill a tortilla with meat and vegetables and choose a topping.
Possible toppings: avocado dip, picante sauce, sour cream.

NOTES : I also use chicken instead of steak.


* Exported from MasterCook *

Buffalo Chicken Wing Soup

Recipe By :justcrockpotrecipes
Serving Size : 8 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups milk
3 cans condensed cream of chicken soup -- 10 3/4-oz each
3 cups shredded cooked chicken
1 cup sour cream
1/4 cup hot pepper sauce -- (1/4 to 1/2 cup)

Combine all ingredients in a slow cooker.
Cover and cook on low for 4-5 hours.


* Exported from MasterCook *

Chicken Tortilla Soup

Recipe By :Trey
Serving Size : 0 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tablespoons vegetable oil
8 corn tortillas (6 inch) -- coarsely chopped
6 cloves garlic -- minced
1/2 cup chopped fresh cilantro
1 onion -- chopped
1 can diced tomatoes -- (29 ounce)
2 tablespoons cumin
1 tablespoon chili powder
3 bay leaves
6 cups chicken stock
1 teaspoon salt
1/2 teaspoon ground cayenne pepper
5 chicken breasts -- cooked and cubed

In a large stock pot, heat oil.
Add tortillas, garlic, cilantro and onion. Saute for 2 to 3 minutes.
Stir in tomatoes and bring to a boil.
Add cumin, chili powder, bay leaves and chicken stock.
Return to a boil. Reduce heat to medium and add salt and cayenne.
Simmer for 30 minutes remove bay leaves and stir in chicken. Heat through and serve.


* Exported from MasterCook *

Vegetable Stew

Recipe By :1001 Low Fat Recipes
Serving Size : 6 Preparation Time :0:00
Categories : Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Vegetable cooking spray
4 cloves garlic -- minced
2 onions -- sliced
4 carrots -- cut into 1" pieces
2 celery stalks -- cut into 1/2" pieces
4 medium zucchini -- sliced
2 large potatoes -- cut into 1 1/2" piec
2 cups fresh peas
18 ounces stewed tomatoes
28 ounces crushed tomatoes
Pepper -- to taste
1 teaspoon oregano
10 leaves fresh basil -- coarsely chopped
10 mushrooms -- sliced

Coat large pan with vegetable spray and add garlic and onions. Saute a few minutes, then add carrots, celery, zucchini, potatoes and peas. Add both kinds of tomatoes, pepper, oregano and basil.
Simmer 40 minutes until carrots are just tender. Add mushrooms and allow stew to cook 2-3 minutes more.

 

[Christine]

I subscribe to Cooking Light magazine and they have a lot of good, unusual light recipes. If you don't want to subscribe, you can visit their website at www.cookinglight.com and view some stuff. They also have great message boards for recipes.

 

[septbride2002]

I really love my new Rachel Ray cook book - 30 minute meals 2. I highly reccomened it - especially her pork chop w/corn bread stuffing recipe. YUMMY!

Also try:
www.allrecipies.com
www.meals.com

They have some great recipes on their websites.

What kind of salad dressing do you put on your pork chops?

~Amanda

 

[lovinwdw]

What kind of salad dressing do you put on your pork chops?

~Amanda

I put the roasted red pepper italian dressing on it. it is really good. tried a low fat ceaser once, was not so good.

 

[Galahad]

I really love my new Rachel Ray cook book -

I like her books too - but she has to be one of the most annoying people on television.

 

[septbride2002]

I like her books too - but she has to be one of the most annoying people on television.

My husband thinks she is adorable - as long as she is on mute.

~Amanda

 

[coliebird]

I cut up the chicken and stir fry it with some veggies and sweet & sour sauce that I get in the marinade aisle in the supermarket. Serve it over rice (I use brown) and make a salad to go with it.

Another one is to coat the chicken breasts (or pork chops) in low fat or ff ranch dressing and coat it with plain bread crumbs mixed with parmesean cheese and bake it in the oven. My husband loves this.

 

[lovinwdw]

You guys have given me so many great ideas. I can't wait to try them out. I also can't wait to check out the websites and cook books that have been recommended. Thanks again!!!

 

[ChrisnSteph]

Here is an easy pork recipe that I make for my family. It's super easy to make doesn't require a lot of ingredients, and is really yummy!

Sesame Pork with Garlic Sauce
Prep time: 5 minutes
Broil: 11 minutes
Cook: 4 minutes

1 1/2 lbs. pork tenderloin
1 tablespoon vegetable oil
1 tablespoon sesame seeds
1 tablespoon butter, margarine or spread
1 cloves garlic, finely chopped
1 package (3 oz) cream cheese, cut into cubes
1/3 cup milk
1 tablespoon chopped fresh or 1 teaspoon freeze-dried chives

1. Cut pork into 1/2 inch slices.
2. Set oven to broil. Brush oil over pork. Place pork on rack in broiler pan. Sprinkle with half of the sesame seeds. Broil pork with tops 4-6 inches from heat 6 minutes; turn. Sprinkle with remaining sesame seeds. Broil about 5 minutes longer or until pork is slightly pink in center.
3. Meanwhile, melt margarine or butter in 10 inch skillet over medium heat. Add garlic and cook about 2 minutes, stirring occasionally, until softened; reduce heat to low.
4. Stir cream cheese and milk into garlic mixture. Cook about 1 minute, stirring constantly, until smooth and hot. Stir in chives. Serve with pork.

 

[ChrisnSteph]

Here are three more pork recipes that my family loves! All Betty Crocker recipes, quick and super easy:

Stuffing-Topped Pork Chops
Prep time: 12 minutes
Bake: 1 1/4 hour

6 pork loin or rib chops, 1 inch thick (about 1 1/2 lbs)
1/2 cup water
1/4 cup finely chopped celery
2 tablespoons finely chopped onion
2 cups herb-seasoned stuffing crumbs
1 can (8 1/2 ounces) cream-style corn

1. Heat oven to 350 degrees.
2. Place pork in ungreased rectangular baking dish, 13x9x2 inches. Add water to dish. Bake uncovered 45 minutes
3. Meanwhile, mix celery, onion, stuffing and corn; set aside.
4. Spoon 1/3 cup stuffing mixture onto each pork chop. Bake uncovered 30 minutes longer or until pork is slightly pink in center.

Yummy Pork Chops (my 9 year old can make this!)
Prep time: 5 minutes
Bake: 50 minutes

4 pork loin chops, 1/2 inch thick (about 1 1/4 lbs)
3 tablespoons soy sauce
3 tablespoons ketchup
2 tablespoons honey

1. Heat oven to 350 degrees.
2. Place pork in ungreased square baking dish, 8x8x2 inches.
3. Mix remaining ingredients; pour over pork
4. Cover and bake about 45 minutes or until pork is slightly pink in center. Uncover and bake 5 minutes longer.

Pork with Sweet Mustard Gravy - serve with rice and fresh vegetable
Prep time: 5 minutes
Cook: 10 minutes

1 lb pork tenderloin, cut into 1/4 inch slices
1/4 teaspoon peppered seasoned salt
1 jar (12 oz) pork gravy
2 tablespoons red currant jelly
1 teaspoon ground mustard (dry)
1 medium green onion, sliced (2 tablespoons)

1. Spray 12 inch nonstick skillet with cooking spray; heat over medium heat. Sprinkle both sides of pork with seasoned salt. Cook pork in skillet about 5 minutes, turning once, until brown.
2. Stir in gravy, jelly, mustard and onion. Heat to boiling; reduce heat to medium. Cook 3-4 minutes, sitirring occasionally, until sauce is desired consistency and pork is slightly pink in center.

 

[hemispheredancer]

Tonight we are having Caribbean Jerk chicken on the grill. The b/s breasts have been marinating for 24 hrs. already. I have never had Jerk chicken so this will be interesting!

 

[kelleigh1]

Here's an easy chicken dish which I just made last night.

Take boneless, skinless chicken breasts - preferably thin sliced. Sprinkle with garlic. Top with some tomatoe slices, and then cover with cheese. (I used the shredded taco cheese last night.) Bake until the chicken is cooked through and the cheese is nicely browned. (If the breasts are too thick, you can either use a meat tenderizer to pount them out a bit or prebake them and then top just to brown the cheese.)