Chiles Rellenos Chicken
2 boneless, skinless chicken breasts
1 lime, cut in half crosswise
1 egg white
1 garlic clove, pressed
½ cup finely crushed nacho cheese flavored tortilla chips (about 1 ½ cup chips)
½ can (4 oz) whole green chiles, drained and cut into strips
2 Tbsp shredded Monterey Jack cheese
1 tsp snipped fresh cilantro
Prepared salsa (optional)
1.Preheat oven to 400 degrees. Spray small bar pan with nonstick cooking spray. Rinse chicken and pat dry with paper towels. Place one chicken breast half in resealable plastic food storage bag; seal bag. Lightly flatten chicken to even thickness using Meat Tenderizer. Repeat with remaining chicken breast half.
2.Juice lime halves into small batter bowl using Citrus Press. Add egg white and garlic pressed with Garlic Press.; whisk until frothy using Stainless Whisk.
3.Place Tortilla chips in another resealable food storage bag and finely crush using the flat side of the Meat Tenderizer. Place crushed chips in a shallow dish. Dip chicken in the egg mixture and then into chips coating completely. Discard remaining chips. Place chicken on pan.
4.Bake 20-22 minutes ir until chicken is no longer pink and juices run clear. Arrange chile strips over chicken; sprinkle with cheese. Bake 2-3 or just until cheese melts. Remove from oven. Sprinkle with cilantro. Serve with salsa, if desired.
Yield: 2 servings
Nutrients per serving: Calories 530, Total Fat 22g, Saturated Fat 5g, Cholesterol 75mg, Carbohydrate 48g, Protein 36g, Sodium 700mg, Fiber 4g
Diabetic exchanges per serving: 3 starch, 4 medium-fat meat (3 carb)
The ingredients in this recipe can easily be doubled and baked on the Medium Bar Pan.
The Citrus Press makes juicing limes a quick and easy task. Simply slice a lime in half crosswise, place into the hopper of the press and squeeze.
Traditional chiles rellenos start with mild pablano peppers that are stuffed with Chihuahua cheese, then dipped in an egg batter or breaded and fried.
Hawaiian Chicken Stir Fry
1 cup red bell pepper, chopped
1 tsp. fresh ginger root, pressed
4 green onions with the tops, thinly sliced
1 can (20 oz.) pineapple chunks in juice, undrained
1 lb. boneless, skinless chicken breasts
2 packages (3 oz. each) chicken flavor Ramen Noodles
½ cup sweet and sour sauce
1.Using Food Chopper, chop bell pepper. Using Garlic Press, press gingerroot. Drain pineapple juice to measure 2 cups liquid and set aside Cut chicken into 1 inch cubes using Kitchen Shears.
2.Heat Professional Stir Fry Skillet over medium heat until hot. Lightly spray with vegetable oil using Kitchen Spritzer.Add chicken stir fry 3-4 min, stirring frequently using Bamboo spatula. Add ginger root; stir fry 30 sec. Add reserved pineapple juice. Add noodles, broken into pieces and seasoning packets from noodles.
3.Bring to a boil; reduce heat and simmer 3 min. or until noodles are tender and most of juice is absorbed. Add sweet and sour sauce, bell pepper, onion, and pineapple to skillet.
4.Heat through and serve immediately.
Quick Curried Chicken
3 cups hot cooked white rice
1 medium green bell pepper
1 medium red bell pepper
1 lb boneless, skinless, chicken breasts cut into 1” pieces
1 Tbsp ground curry powder
1 tsp cornstarch
½ tsp ground ginger
¼ tsp ground salt
1 garlic clove pressed
1 can (14 oz) light coconut milk
1 can (14 oz) pineapple chunks in juice, drained
2 Tbsp snipped fresh cilantro leaves
Chopped peanuts or toasted coconut (optional)
1.Prepare rice according to package directions, keep warm
2.Meanwhile, cut bell peppers and chicken into 1” pieces using Chef’s Knife. In Classic Batter Bowl, combine curry powder, cornstarch, ginger and salt; mix well. Add chicken, toss to coat evenly.
3.Heat 12” Family Skillet over high heat until hot. Lightly spray with nonstick cooking spray. Add chicken and garlic, pressed with Garlic Press. Cook and stir 6-7 minutes or until chicken is no longer pink. Remove from skillet.
4.Reduce heat to medium-high. Add bell peppers; cook and stir 1-2 minutes. Stir in coconut milk, pineapples and chicken; bring to boil. Reduce heat; simmer over low heat 15 minutes or until sauce thickens. Add cilantro; mix gently. Serve over rice. Sprinkle with peanuts or toasted coconut; if desired.
Beef and Vegetable Chili Mac
1 pound lean ground beef
3/4 cup onion, chopped
2 garlic cloves, pressed
2 cans (14.5 ounces each) Mexican-style stewed tomatoes, undrained
1 can (15 ounces) black beans, drained and rinsed
1 can (11 ounces) Mexican-style corn, drained
1 cup beef broth
3/4 cup uncooked elbow macaroni
1 1/2 teaspoons Mexican seasoning
Sour cream (optional)
Chopped cilantro (optional)
1.Heat Family Skillet over medium heat until hot. Cook ground beef, onion and garlic over medium heat until beef is no longer pink; drain.
2.Stir in tomatoes, beans, corn, broth, macaroni and seasoning. Bring to a boil; reduce heat. Simmer, covered, 20-25 minutes or until most of liquid is absorbed and macaroni is tender.
3.Let stand, covered, 5 minutes before serving. Garnish with sour cream and cilantro.
Swedish Meat Loaf Supper
1 can (4 oz0 mushrooms (pieces and stems ), drained and finely chopped
½ cup onion, finely chopped
¼ cup fresh parsley, snipped
1 cup fresh rye or white bread crumbs (about 2 slices of bread)
2⁄3 cup milk
1 ¼ teaspoon salt
¼ tsp ground black pepper
¼ tsp ground allspice or nutmeg
1 lb (90%) ground beef
1 lb lean ground pork
Noodles and Creamy Gravy
1 package (12 oz) uncooked egg noodles
1 jar (12 oz) mushroom or beef gravy
2 Tbsp milk
¼ cup sour cream
1.Preheat oven to 350ºF. For meatloaf, finely chop mushrooms and onion using food chopper. Transfer to Classic Batter Bowl using Kitchen Scraper. Snip parsley using Kitchen Shears. Add parsley, bread crumbs, milk, egg and seasoning to Batter Bowl; mix well.
2.Crumble beef and ground pork into batter bowl; mix lightly but thoroughly. Shape meat into loaf in Stoneware Loaf Pan.
3.Bake 1 hour and 15 minutes to 1 hour 20 minutes or until meat is no longer pink in center and internal temp reaches 160ºF using Pocket Thermometer. Remove meat loaf to serving plate; let stand for 10 minutes.
4.Meanwhile, cook noodles in Professional 4 Qt Casserole according to package directions; Drain. For creamy gravy, heat gravy with milk in Professional 1 qt Saucepan over medium heat, stirring occasionally with Nylon Spiral Whisk. Whisk in sour cream; remove from heat.
5.Cut meat loaf crosswise in half. Cut one half into 8 slices and serve with noodles and creamy gravy. You can tightly wrap remaining half and refrigerate for up to 4 days if desired.
I have a lot more but they dont fit. Email me ShariPamperedChef@si.rr.com