Recipes Included On This Page Sesame Chicken Soy-Glazed Salmon Burger Spaghetti with Salsa Cruda (AICR) Stuffed Peppers With Ground Beef And Rice Summer Lime Chicken Breast Stir-Fry Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Sesame Chicken Recipe By :Elizabeth Limestahl of Port Clinton, OH Serving Size : 5 Preparation Time :0:00 Categories : Volume 9-08 Aug 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 pounds boneless skinless chicken breasts -- cubed [or skinless boneless thighs] 2 tablespoons vegetable oil 1/4 cup soy sauce 1/4 cup sesame seeds 1 large onion -- sliced 9 ounces sliced mushrooms -- drained [two 4 1/2-ounce jars] or 2 cups fresh sliced mushrooms Ready in 30 minutes or less. In a large skillet, cook chicken in oil until no longer pink. Stir in the soy sauce and sesame seeds. Cook and stir over medium heat for 5 minutes. Remove chicken with a slotted spoon; set aside and keep warm. In the same skillet, saute onion and mushrooms until onion is tender. Return chicken to pan; heat thoroughly. Diabetic Exchanges: 4 very lean meat; 2 fat; 1 vegetable. Source : "Taste Of Home's Quick Cooking May-Jun, 2000, p. 10" S(MC formatting by): "Mary" NOTES : "My mother passed down the recipe for this tasty stir-fry, which is so quick and easy to make," writes Elizabeth Limestahl of Port Clinton, OH. "Served with wild rice and vegetables, it's a wholesome meal in minutes." Bobbie's Note: I did this using skinless, boneless chicken thighs, left in large pieces. It was delicious. One that Al really enjoyed. I didn't use rice, just vegetables as side dishes. Contributed to the FareShare Gazette by Bobbie; 11 August 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 243 Calories; 11g Fat (39.6% calories from fat); 30g Protein; 7g Carbohydrate; 2g Dietary Fiber; 66mg Cholesterol; 900mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 Vegetable; 1 1/2 Fat. * Exported from MasterCook * Soy-Glazed Salmon Burger Recipe By : Kristine Snyder, Kihei, Hawaii Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-08 Aug 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Ginger-Lime Aioli: 1/2 cup light mayonnaise 2 tablespoons light sour cream 2 garlic cloves -- minced 2 teaspoons fresh ginger -- minced 1 tablespoon fresh lime juice 1/4 teaspoon salt Soy Glaze: 1/3 cup low-sodium soy sauce 3 tablespoons honey 1 tablespoon unseasoned rice vinegar 2 teaspoons cornstarch 1 tablespoon water or white wine Patties: 1 egg 2 tablespoons light sour cream 1 tablespoon fresh lime juice 1 teaspoon Asian hot chile sauce or hot sauce 1 1/4 pounds skinless salmon fillets -- chopped finely 2 green onions -- thinly sliced 2 tablespoons fresh mint leaves -- chopped 2/3 cup fresh bread crumbs 1/2 teaspoon salt 4 sesame seed buns -- split and toasted 1/2 cucumber -- peeled, seeded and julienned Fresh mint leaves Combine Aioli ingredients; mix well. Reserve 2 tablespoons for patties; cover and refrigerate remainder until serving. To make glaze, combine soy sauce, honey and rice vinegar in a small saucepan. Mix cornstarch and water in a small bowl until smooth and add to soy mixture. Bring to a boil and cook 3 minutes or until mixture thickens. Combine 2 tablespoons of reserved Aioli with egg, sour cream, lime juice and chile sauce; whisk to blend well. Add salmon, onion, mint, bread crumbs and salt. Mix gently; form into 4 patties. Brush grill rack with oil. Place patties on rack; cook about 3 minutes on each side, basting with soy glaze. Top each bun bottom with cucumber strips, mint leaves, burger and Aioli. Add bun tops and serve. Description : "If you want fish, yet are craving a burger too, try this hearty salmon burger." Source : "Relish Magazine" S(Formatted in MC By): "Art Guyer" Contributed to the FareShare Gazette by Art; 14 August 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 192 Calories; 8g Fat (34.2% calories from fat); 4g Protein; 29g Carbohydrate; 1g Dietary Fiber; 65mg Cholesterol; 1414mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Spaghetti with Salsa Cruda (AICR) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-08 Aug 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 pounds ripe tomatoes -- seeded and diced [about 4 cups] 1/2 teaspoon salt -- (1/2 to 1) 1/4 cup finely chopped red onion 3 tablespoons extra virgin olive oil -- divided 1/4 cup coarsely chopped flat parsley 2 tablespoons coarsely chopped fresh basil 1/2 pound whole-wheat spaghetti -- (8 ounces) [penne or rigatoni] Freshly ground black pepper Sprinkle with Parmesan cheese if desired In a glass, ceramic or plastic bowl, combine the tomatoes with the salt, onion and 2 tablespoons of the oil. Set it aside for 15 minutes. Meanwhile, boil a large pot of water and cook the spaghetti al dente according to package directions. Drain the spaghetti and turn it into a large, warm serving bowl. Toss the pasta with the remaining tablespoon of oil to keep it from sticking together. Mix the parsley and basil into the tomatoes. Season generously with pepper. Pour the salsa cruda over the warm pasta. Toss the entire mixture to blend well. Serve immediately. Note : Salsa cruda can be varied like any pasta sauce by adding chopped olives, capers, anchovy, sun-dried tomatoes or any other favorite ingredient. Makes 4 servings. Source : American Institute Cancer Research Online Newsletter Formatted by Chupa Babi for MC: 082206 Contributed to the FareShare Gazette by Chupa; 23 August 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 314 Calories; 11g Fat (30.6% calories from fat); 9g Protein; 49g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 283mg Sodium. Exchanges: 3 Grain(Starch); 1 Vegetable; 2 1/2 Fat. * Exported from MasterCook * Stuffed Peppers With Ground Beef And Rice Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 9-08 Aug 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large bell peppers 1 pound lean ground beef 1/2 cup finely chopped onion 2 cups cooked rice 1 teaspoon salt 1 teaspoon Italian seasonings 1/4 teaspoon paprika 2 tablespoons Worcestershire sauce 1/4 cup bread crumbs 4 strips bacon -- browned Grated cheddar cheese Wash peppers; cut in half lengthwise remove stems, seeds and white membranes. Cook peppers in 2 cups of boiling lightly salted water for 4 to 5 minutes. Drain. Brown ground beef with chopped onion, stirring to break up beef. Add rice, salt, Italian seasonings, paprika and Worcestershire sauce; mix well. Fill peppers with meat mixture; place in an oven-proof baking dish; top each with crumbs and 1/2 strip of bacon. Bake stuffed peppers at 350F. for 40 minutes. During the last 5 minutes, sprinkle cheese over peppers. Contributed to the FareShare Gazette by Art; 4 August 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 264 Calories; 14g Fat (47.4% calories from fat); 13g Protein; 21g Carbohydrate; 2g Dietary Fiber; 45mg Cholesterol; 424mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Summer Lime Chicken Breast Stir-Fry Recipe By : Art Guyer Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-08 Aug 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Lime marinade: 1/3 cup olive oil 3 limes -- juice of 4 garlic cloves -- peeled and minced 3 teaspoons fresh cilantro -- chopped 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 12 boneless and skinless chicken tenders -- cut into bite-sized pieces 1 tablespoon canola oil 1 cup fresh carrots -- cut into bite-sized pieces 1 1/2 tablespoons sesame oil 1/2 teaspoon chili oil Black Pepper/Garlic seasoning blend 1/4 cup chopped pecans 1 cup fresh broccoli -- cut into bite-sized pieces 1 cup fresh zucchini squash -- sliced or cut into bite-sized pieces 1 cup sweet onions -- chopped 1 tablespoon soy sauce 1/2 cup white wine Mix all ingredients for the lime marinade together in a medium bowl. Place chicken in lime marinade for a minimum of two hours; keep covered and chilled. Drain marinade from chicken. In a wok over high heat, add canola oil. When oil is hot, toss in chicken pieces and stir for 3 - 5 minutes until chicken is nearly done. Remove at once and set aside, covered lightly with foil. In a covered dish, microwave carrots with a tablespoon of water for about four minutes; just until they are beginning to steam through. Add sesame oil and chili oil and a dash of pepper/garlic seasoning to the wok. When oil is hot, lower heat to medium and toss in chopped pecans, broccoli, onions and carrots. Stir occasionally, cooking for four more minutes. Add reserved chicken, soy sauce and wine; cover and cook for one more minute. Serve at once with rice or noodles. Contributed to the FareShare Gazette by Art; 25 August 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 362 Calories; 32g Fat (78.9% calories from fat); 3g Protein; 16g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 545mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 6 1/2 Fat.

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