Apricot-Glazed Cornish Hens

• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 2 Cornish game hens
• 2 tablespoons butter, melted, divided
• 1/4 cup apricot preserves
• 1 tablespoon honey
• 1 tablespoon grated onion
• 1/8 teaspoon ground nutmeg

Directions

1. Combine the salt and cayenne. Rub a third of the mixture inside hens. Brush 1 tablespoon butter over hens; sprinkle with remaining seasoning mixture. Place on a rack in a shallow baking pan. Bake, uncovered, at 350 degrees F for 30 minutes.
2. Meanwhile, in a saucepan, combine the preserves, honey, onion, nutmeg and remaining butter. Cook and stir until preserves are melted. Brush over hens. Bake 35-40 minutes longer or until golden brown and a meat thermometer reads 180 degrees F. Cover and let stand for 5-10 minutes before serving.

511 calories per serving, 30 carbs, 20 g fat, 52 g protein, 140 mg sodium

Chicken Paprikash

* Exported from MasterCook *

Chicken Paprikash (Authentic Polish Recipe)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : 10 Points

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium onion -- sliced thinly (or chopped)
4 tablespoons butter or margarine
1/2 teaspoon black pepper
3 tablespoons paprika -- heaping, (3 - 4) or to taste (Hungarian)
cayenne pepper -- (to taste), optional
4 whole boneless skinless chicken breasts -- (or whole
chicken)
3/4 cup chicken broth
3/4 cup water -- (enough to cover chicken)
1/2 pint sour cream -- (or more to taste)
1 whole tomato -- cut up (optional)
1 cup flour
1 cup cold water -- (1-1/2)


Saute onion in butter. Add pepper and blend well then add chicken pieces.
Sprinkle paprika generously over top. Add cayenne pepper to taste. Add water
and broth to cover chicken with about an inch more. (I mix the water with
chicken broth for more taste.) Add tomato, if desired. Cover and let simmer
slowly till tender and chicken is done (if using whole chicken 1-2 hours).
Remove chicken.

You can add the sour cream to the pot at this point by loosening the sour
cream with some of the juice and then stirring it into the pot.
Or, you may wait and add it to your individual bowls when serving.

De-skin and de-bone the chicken (if using a whole chicken) and set it
aside. I then add 1 cup flour shaken with 1-1/2 cup cold water to the liquid
mixture to thicken it. It doesn't take long. Add the chicken meat. Bring
back to a boil to thicken.

Turkey Spinach Frittata

1/2 cup raw spinach leaves chopped
2 oz packaged light low cal/low fat turkey slices - I used Castlewood Oven roasted turkey - 50 calories per 2 oz.
2 wedges laughing cow swiss cheese
1/2 small container egg white substitute (or 15 tbs if you have a larger container - I don't know the TBS/cup ratio... sorry)
a liberal shaking of Mrs. Dash - the wonder spice
Rosemary to taste.

Mix all ingredients together in a mixing bowl, spray a glass pie dish with cooking spray and bake in the oven on 350 until cooked throughout... I cooked it in the microwave since I was on a time crunch, which was still really yummy but didn't give it that delicious crispy browning taste that baking in an oven would have.

Broccoli, sun-dried tomato, and dijon pasta with chicken

4 boneless skinless chicken breast, thawed
4 cup frozen fresh broccoli cuts
1/4 c dijon mustard
1 jar sun-dried tomato pesto
1 cup Kraft shredded parmesan, romano and asiago
16 oz elbow macaroni noodles, dry

In a pot, boil lightly salted water and add your pasta. Cook until al dente, about 8 minutes, drain, set aside (keep 1/4 cup pasta water).

At the same time, in a large pan, cook your chicken a couple minutes on each side on medium heat til surface-cooked, then break up with a spoon into smaller pieces. Add your frozen broccoli and dijon and sun-dried tomatoes. Stir to coat and until broccoli and chicken cooked through. Add pasta water, cook a little further for a minute or two to let flavors marry. Add pasta and stir well to coat, a few minutes. Add cheese and stir until incorporated.

Serves 8



The dijon is the trick - a serving is 1 tsp, but at only 5 calories (and no fats or carbs) you can feel a little better about using more. Plus, it really packs a LOT of flavor! Enjoy!

SSautéed Chicken Breasts With Creamy Chive Sauce

Sautéed Chicken Breasts With Creamy Chive Sauce

Ingredients

• 4 pieces chicken breast, boneless, skinless, and trimmed of fat (about 1 pound)
• 1 teaspoon Kosher salt, divided
• 1/4 cup all-purpose flour
• 3 teaspoons extra virgin olive oil, divided
• 2 large shallots, finely chopped
• 1 tablespoon all-purpose flour
• 1/2 cup dry white wine
• 14 ounces reduced-sodium chicken broth
• 1/3 cup organic, reduced-fat sour cream
• 1 tablespoon Dijon mustard
• 1/2 cup fresh organic chives, chopped (about 1 bunch)

Preparation

1. Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Season both sides of the chicken with 1/2 teaspoon salt. Place 1/4 cup flour in a shallow glass baking dish and dredge the chicken in it. Discard the excess flour.

2. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown, 1 to 2 minutes per side. Transfer to a plate, cover and keep warm.

3. Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add shallots and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 to 2 minutes. Sprinkle with the remaining 1 tablespoon flour; stir to coat. Add wine, broth and the remaining 1/2 teaspoon salt; bring to a boil, stirring often.

4. Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. Stir in chives and serve immediately.

Jillian Says:

• Using whole-wheat flour instead of all-purpose flour will give you more nutritional bang for your calorie buck.
• Always buy broth in cardboard containers instead of cans.
• Look for an all-natural sour cream with minimal added ingredients.

Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins

Nutrition Facts
Number of Servings: 4
Amount Per Serving
Calories: 244
Total Fat: 9 g
Saturated Fat: 3 g
Cholesterol: 72 mg
Sodium: 679 mg
Total Carbohydrate: 1 g
Dietary Fiber: 0 g
Protein: 26 g

Recipe reprinted with the permission of Eating Well

Tropical Chicken

Tropical Chicken The banana and curry is what gives this dish its unique flavor. Ingredients: 1 Tbsp olive oil 500g (1 pound) raw chicken, in small chunks 1 medium onion, chopped 1 capsicum (bell pepper), sliced 1 Tbsp maize corn flour (in US, cornstarch) 1 or 2 tsp gluten-free curry powder, to suit your taste buds 2 Tbsp water ¼ cup water 440g (14oz) unsweetened canned pineapple, including juice 1 Tbsp gluten-free tomato sauce 1 gluten-free chicken stock cube 1 banana, sliced Directions: In a non-stick fry pan, heat the oil and fry the chicken, onion and capsicum for about four minutes until nicely browned. Blend the corn flour and curry powder in 2 Tablespoons of water then add tomato sauce and the 1/4 cup of water. Add to the fry pan the stock cube, canned pineapple and pineapple juice. Stir until the sauce boils and thickens. Lower the heat, cover and simmer for 20 minutes. Just before serving add the sliced banana. Serve with rice.

Ceci and Pasta

Ceci and Pasta

1 can (28 oz.) petite diced tomatoes (I like Hunt's)
1 can (15 oz.) ceci (chick peas/garbanzo beans) with liquid
1 cup water
1 Tablespoon extra-virgin olive oil
6 garlic cloves, peeled and minced
12 fresh basil leaves, chopped
1 box of your favorite gluten-free pasta

In a large saucepan saute the garlic in the olive oil over medium heat for approximately fifteen seconds. Add the tomatoes, chick peas, water, and half of the basil leaves. Bring to a boil, lower heat and simmer for one hour.

Boil water and cook your pasta according to the package directions. While the pasta is cooking add the remaining basil to the sauce and stir. Drain and rinse pasta, then combine the sauce and pasta. Serve hot.

SOURCE: http://madamegluten-freevegetarian.blogspot.com/search/label/recipes