The Melting Pot 2.0

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---------- Recipe via Meal-Master (tm) v7.04 Title: Brady's Coleslaw Categories: Salads Servings: 6 1/4 c Currants 1/2 lg Pepper 1/4 c Low Cal. Mayonnaise 1/4 c Cider Vinegar 1/4 ts Celery Seeds 4 ts Low Cal. Mayonnaise 1/8 ts Pepper 1 tb Minced Onion 4 c Shredded Green Cabbage 2 ts Lemon Juice (About 10 Oz.) 2 ts Sugar 1/2 c Shredded Carrot (1 Medium) 1/4 ts Celery Seed 1/2 c Finely Slivered Green 1/8 ts Salt Pepper Pepper To Taste 1. in A Small Bowl Combine Cabbage, Carrot & Green Pepper.2. in A Small Bowl, Combine Vinegar, Mayonnaise, Minced Onion, Lemon Juice, Sugar, Celery Seed, Salt (If Desired) & Pepper.Mixing Them Well & Pour Dressing Over Cabbage Mixture. Toss The Slaw And Chill It For At Least 2 Hours, Tossing It Again Just Before Serving. Dressing Is Excellent With Other Salads. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Calabacita Salad Categories: Salads Servings: 8 4 Ears Corn Cut From Cob Onions 1/4 c Water 2 tb Chopped Green Chiles 4 sm Zucchini (About 1 Lb.) 1/4 c Lime Juice 1/2 c Chopped Red Bell Pepper 2 tb Vegetable Oil 1/3 c Finely Chopped Green 1/2 ts Salt Combine Corn & Water in A Medium Saucepan. Bring To A Boil. Cover & Reduce Heat & Simmer 7 To 8 Min. OR Just Until Corn Is Tender. Drain & Set Aside. Cut Zucchini Into 1/4 in. Slices; Cut Each Slice Into Fourths. Add Zucchini & Remaining Ingredients To Reserved Corn. Toos Gently To Combine. Cover And Chill Several Hours. (Fat 3.9. Chol. 0.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chinese Cabbage & Cilantro Slaw Categories: Salads Servings: 6 1 lb Chinese Cabbage 1/4 c Lime Juice Finely Shredded 2 tb Vegetable Oil 3/4 c Thinkly Sliced Red Pepper 1/8 ts Salt 2 tb Finely Chopped Green Onions 1/8 ts Red Pepper Flakes 2 tb Finely Chopped Fresh 1 cl Garlic Sliced Cilantro Combine Cabbage, Red Pepper, Green Onions & Cilantro in A Large Bowl. Toss & Set Aside. Combine Lime Juice, Oil, Salt, Red Pepper Flakes & Garlic in A Smallbowl, Stirring With A Wire Whisk Unitl Well Blended. Pour Lime Juicemixture Over Cabbage Mixture, Tossing Well. Cover & Chill Throughly. (Fat 4.8. Chol. 0.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Dilled Cucumber Salad Categories: Salads Servings: 4 8 oz Plain Low Fat Yogurt 2 tb Finely Chopped Green Onions 2 sm Cucumbers, Peeled, Seeded 1/4 ts White Pepper And Shredded 2 tb Minced Fresh Dill Spread Yogurt Thickly Over Several Layers Of Paper Towels; Cover With Another Layer Of Paper Towels. Let Stand 5 Min. Scrape Yogurt Into A Medium Bowl. Add Cucumbers, Green Onions, & Pepper; Stirring Well, Fold in Dill. Cover & Chill 1 Hour. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Dilled Potato-Apple Salad Categories: Salads Servings: 4 4 sm Red Potatoes (About 1 md Unpeeled Red Apple 1/2 Lb.) Cut Into Thin Slices 2 c + 1 T. Water Divided 3 tb White Wine Vinegar 1/2 c (1/2 in. Pieces) Diagonal 1 tb Vegetable Oil Cut Snow Peas 1 ts Dillweed 1/2 c Chopped Celery 1/2 ts Sugar 2 tb Thinly Sliced Green Onions Combine Potatoes & 2 C. Water in A Medium Saucepan; Bring To A Boil. Cover Saucepan, Reduce Heat & Simmer For 15 Min. OR Until Tender. Drain & Let Cool; Peel & Cut Into 1/4 Inch Slices & Set Aside. Cook Snow Peas in A Small Amount Of Boing Water 15 Sec. Drain. Rinse Under Cold Running Water; Drain Well. Combine Potatoes, Snow Peas, Celery, Green Onions & Apple Slices in A Medium Bowl. Toss Well. Combine Remaining 1 T. Water, Vinegar, Oil, Dillweed & Sugar, Dash Salt. Add To Potato Mixture, Tossing Gently To Coat. Cover & Chill Salad 1 Hour. (Fat 3.6, Chol. 0.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Hot Shoestring Potato Salad Categories: Salads, Chinese Servings: 4 1 lb Medium Russet Potatoes, Onions Cut Into Julienne Strips 1 tb Rice Wine Vinegar 1/2 c Chopped Red Bell Pepper 2 ts Hoisin Sauce 1/4 c Finely Chopped Green 1 ts Sesame Seeds, Toasted Soak Potatoes in Cold Water 15 Min; Drain & Pat Dry With Paper Towels. Arrange Potatoes in A Single Layer in A Large Shallow Pan Coated With Cooking Spray. Bake At 450 F. For 30 Min. Stirring Every 10 Min. Combine Potatoes, Bell Pepper & Green Onions in A Medium Bowl. Combine Vinegar & Hoisin Sauce in A Small Bowl. Pour Over Potatomixture, Tossing Gently. Sprinkle With Sesame Seeds & Serve Immediately. (Fat 1.4. Chol. 0.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Oriental Vegetable Salad Categories: Salads, Oriental Servings: 8 1 cn (20 Oz.) Unsweetened 1 1/4 c Diagonally Sliced Pineapple Chunks Undrained Carrots 2 tb White Wine Vinegar 1 1/2 ts Sesame Seeds 2 tb Low Sodium Soy Sauce 1 bn Watercress 1 ts Sesame Oil 2 md Size Red Bell Peppers 1/2 ts Minced Gingerroot Cut Into 1/2 in. Strips 1/2 lb Snow Peas Trimmed Drain Pineapple, Reserving 1/4 C. Juice; Set Pineapple Aside. Combine Reserved Juice, Vinegar, Soy Sauce, Oil, & Gingerroot in A Small Bowl. Stir Well, Cover & Chill. Place Snow Peas in A Steamer Over Boiling Water. Cover & Steam 1 Min. OR Until Crisp-Tender. Rinse With Cold Water, Drain & Set Aside. Place Carrots in Steamer Over Boiling Water. Cover & Steam 3 Min. Rinse With Cold Water; Drain & Set Aside. Line A Large Serving Platter With Watercress. Arrange Pinapple, Snow Peas, Carrots & Bell Peppers Attractively Over Watercress. Cover & Chill. To Serve Pour Vinegar Mixture Over Salad; Sprinkle With Sesame Seeds. (Fat 1.3 Grams.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Snow Pea & Pear Salad Categories: Salads, Chinese Servings: 4 1/4 c Plain Yogurt 8 Radicchio Leaves 2 tb Pineapple Juice 3 Green Onions, Thinly Sliced 1/2 ts Sugar 2 tb Chopped Walnuts Toasted 1 lg Firm, Ripe Pear 20 Snow Peas Divided 1 ts Lime Juice Combine Yogurt, Pineapple Juice & Sugar in A Bowl. Stir Well & Set Aside. Cook Snow Peas in A Small Amount Of Boiling Water 15 Seconds. Drain Well. Cut The Pear in Half Lengthwise, Core & Cut Lengthwise Into Thin Slices. Brush With Lime Juice. Arrange Snow Peas & Pears On Each Of 4 Radicchio Lined Salad Plates. Drizzle Each With 1 1/2 T. Yogurt Mixture. Sprinkle With Green Onions & Walnuts. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Spinach-Radiccho Salad Categories: Salads Servings: 4 1/4 lb Radicchio, Washed 1/4 c Red Wine Vinegar 1/2 lb Fresh Spinach Washed & 2 tb Lemon Juice Torn 1 tb + 1 1/2 t. Olive Oil 1/2 c Thinly Sliced Mushrooms 1/4 ts Freshly Ground Pepper 1 Sweet Red Pepper Thinly 1 tb + 1 t. Grated Parmesan Sliced Cheese 8 Pitted Black Olives, Sliced Combine Radicchio, Spinach, Mushrooms, Red Pepper & Olives in Individual Salad Bowls. Cover & Chill Until Serving Time. Combine Vinegar, Lemon Juice, Olive Oil & Pepper in A Glass Jar; Cover & Shake Vigorously. Pour Mixture Evenly Over Salads. Sprinkle Each Salad With 1 t. Parmesan Cheese Before Serving. Fat 7.6. Chol. 1. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Winter Vegetable Salad Categories: Salads Servings: 8 1/2 lb Fresh Kale 1/2 c Plain Low Fat Yogurt 4 md Leeks (About 1 Lb.) 2 cl Garlic Minced 1/2 lb Carrots, Diagonally 1/2 ts Salt Sliced 1/4 ts Pepper 1/3 c Thinly Sliced Green Onion 2 tb Red Wine Vinegar Remove Stems From Kale & Wash; Pat Dry On Paper Towels. Set Aside. Remove Roots, Tough Outer Leaves & Tops From Leeks. Split Leeks in Half Lengthwise. Place Leeks in A Small Dutch Oven & Cook, Covered, in A Small Amount Of Boiling Water About 5 Min. OR Till Tender. Remove With A Slotted Spoon; Cut Leeks Into Julienne Strips & Set Aside. Return Liquid To A Boil; Add Carrots. Cover & Cook 1 Min; Remove With A Slotted Spoon. Add Kale, Cover & Cook 1 Min. Drain. Line A Serving Platter With Cooked Kale. Arrange Leeks & Carrots in Individual Servings On Top Of Kale. Cover & Chill. Combine Green Onions, Yogurt, Garlic, Salt, Pepper & Vinegar in A Small Bowl. Stir Well. Cover & Chil. Serve Yogurt With Salad. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Cumin Crusted Chicken Salad Categories: Salads, Chicken Servings: 4 1/4 c Chopped Tomato 1 ts Pepper 3 tb Peeled, Chopped Cucumber 4 (4 Oz. ) Chicken Breasts 3 tb Chopped Green Pepper Boned And Skinned 1 tb Chopped Purple Onion 1 tb Red Wine Vinegar 1 sm Jalapeno Pepper Chopped Cherry Tomatoes (Optional) 1 tb Ground Cumin Fresh Basil (Optional) Combine Tomato, Cucumber, Green Pepper, Purple Onion & Jalapeno Pepper in A Small Bowl & Set Aside. Combine Cumin & Pepper. Rub All Sides Of Chicken Breasts With This.Place A Large Cast Iron Skillet Over Medium High Heat Until Hot. Add Chicken & Cook 6 Min. On Each Side OR Until Tender. Remove From Skillet, Reserving Drippings in Skillet. Set Chicken Aside. Add Vinegar To Pan Drippings & Cook 2 Min, Stirring Constantly. Pour Over Reserved Vegetable Mixture, Tossing Well. Thinly Slice Each Chicken Breast Diagonally Across Grain & Arrangeon Individual Serving Plates. Serve With Reserved Vegetable Mixture.Garnish Each Serving With Cherry Tomatoes & Basil. 155 Cal. Per Chicken Breast Half & 3 T. Vegetable Mixture. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Curried Chicken & Mango Salad Categories: Salads Servings: 4 2 qt Water 1 ts Curry Powder 4 (4 Oz.) Boneless, Skinned 1/8 ts Salt Chicken Breasts 1/2 ts Pepper 3/4 c Plain Yogurt 1 c Peeled Cubed Mango, Papaya 1 tb Lime Juice OR Pineapple 1 tb Honey 4 Lettuce Leaves Bring Water To A Boil in A Medium Saucepan. Add Chicken. Reduce Heat & Simmer 15 Min. OR Until Chicken Is Tender. Remove Chicken & Let Cool. Cut Into 1/2 in. Pieces & Set Aside. Combine Yogurt, Lime Juice, Honey, Curry Powder, Salt & Pepper in A Medium Bowl. Mix Well. Add Mango & Reserved Chicken. Toss Well. Spoon Salad Onto Lettuce Lined Individual Serving Plates. (Fat 3.9. Chol. 75.) (Good Also With Chopped Celery Added.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Fruited Chicken Salad Categories: Salads Servings: 6 2 c Cooked Diced Chicken OR 1 c Orange Sections Turkey 1/2 c Halved Green Grapes 2 tb Soy Sauce 2 c Chopped Celery 1 c Diced Apples Lettuce Leaves Toss Chicken With Soy Sauce. Let Stand 15 Min. Mix Fruit With Celery,Add Chicken. Mix Again. Chill. Blend Dressing: 6 T. Low Fat Yogurt, 5 T. Low Cal. Mayonaisse, 4 T. Skim Milk, 2 Pakcets Equal, 1/4 t. Pumpkin Pie Spice. Arrange Fruited Chicken Salad On Lettuce (About 1 Cup Each) On Lettuce Leaves. Spoon Dressing Over Salad. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Gingered Chicken Salad Categories: Salads Servings: 4 2 c Cubed Cooked Chicken Breast 2 tb Finely Minced Ginger 1/2 c Sliced Scallions 1 tb Oil 1 c Snow Peas, Julienned 1/2 ts Oriental Sesame Oil (Opt) 1 c Bean Sprouts 1/3 c Lemon Juice 1 c Thinly Sliced Mushrooms 1 cl Garlic Finely Minced 2 tb Low Sodium Soy Sauce 1 bn Watercress (Garnish) Place The Chicken, Scallions, Peas, Bean Sprouts & Mushrooms in A Large Bowl. Combine The Soy Sauce, Ginger, Oil, Sesame Oil, Lemon Juice & Garlic And Toss With The Chicken Mixture. If Desired, Transfer To A Bed Of Lettuce On A Serving Platter And Arrange Watercress Around It. (6.2 Grams Fat, 29 Percent Cal. From Fat.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Hot Chicken & Apple Salad Categories: Salads, Chicken, Microwave Servings: 4 1/2 ts Paprika 3 c (1/2 in.) Cubes Unpeeled 1/4 ts Pepper Granny Smith Apples (1 Lb.) 4 (4 Oz.) Boned, Skinned 1/2 c (2 Oz.) Gorgonzola Chicken Breast Halves, Cut Cheese Divided Into Bite Size 2 ts Minched Shallots 3 tb Unsweetened Apple Cider 2 tb White Wine Vinegar 1 c Diagonally Sliced Carrots 4 c Torn Fresh Spinach Combine Paprika, Pepper & Pinch Salt in A Plastic Bag. Add Chicken & Shake To Coat. Set Aside. Place Cider in An 8 Inch Square Baking Dish; Microwave At High 30-45 Seconds. Add Chicken; Cover With Wax Paper & Microwave At Medium-High 6 To 7 Min., Stirring Every 3 Min. Drain Chicken & Set Aside. in Reserved Apple Cider Mixture, Add Carrots; Cover With Plastic & Vent. Microwave At High 2 Min. Stir in Apples; Microwave At High 1 1/2 To 2 1/2 Min. OR Until Apples Are Tender. Drain, Reserving2 T. Apple Cider Mixture in Baking Dish. Combine Apples, Carrots, Chicken & 1/4 C. Cheese in A Bowl; Toss& Set Aside. Add Vinegar & Shallots To Reserved Apple Cider Mixture in Baking Dish; Microwave At High 1 Min. Drizzle Over Chicken Mixture With Remaining 1/4 C. Cheese & Serve Warm. About 247 Cal. Per 1 & 1/2 C. Chicken Mixture, 1 C. Spinach & 1 T. Cheese. (Fat 6. Chol. 76.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Mexican Pasta Salad Categories: Salads, Pasta, Mexican Servings: 4 4 (3 Oz.) Boneless Skinned 1/4 c Green Onions Chicken Breasts 1 lg Jalapeno Pepper Chopped 1 ts Ground Cumin 1 cl Garlic 1 ts Vegetable Oil 6 oz Uncooked Fettucine 1/2 c Water 1/2 c Shredded Zucchini 1/4 tb Chili Powder 1/4 c Sliced Black Olives 1/2 ts Chicken Bouillon Granules 2 tb Chopped Tomatoes 1 sm Ripe Avocado Chopped Fresh Cilantro Leaves 1 c Fresh Cilantro (Optional) 3 tb Lime Juice Sprinkle Chicken With Cumin & Chili Powder. Heat Oil in A Medium Skillet; Add Chicken & Cook Over Medium Heat 3 To 4 Min. On Each Side. Add Water & Bouillon Granules; Reduce Heat & Simmer 15 Min. OR Until Chicken Is Done. Remove Chicken From Broth, Reserving Broth in Skillet. Cover & Chill Chicken. Bring Broth To A Boil & Cook Until Reduced To 1/4 C. Remove From Heat & Cool. Strain Broth Through A Sieve & Pour Into Processor. Add Avocado, Cilantro, Lime Juice, Green Onions, Pepper & Garlic. Process Until Smooth. Cook Fettuccine According To Package Directions. Drain. Rinse Under Cold Water & Drain Again. Combine Fettuccine & Half Of Avocado Mixture; Toss Well. Place in Center Of A Serving Platter. Arrange Zucchini Around Fettuccine-Avocado Mixture. Cut Chilled Chicken Into 1/4 in. Strips & Arrange Over Fettuccine; Sprinkle With Olives. Spoon Remaining Avocado Mixture Into Center Of Chicken; Sprinkle With Chopped Cilantro. Garnish With Fresh Cilantro Leaves If Desired. (Fat 13.1. Chol. 54.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Oriental Chicken Salad Categories: Salad, Oriental, Chicken Servings: 8 1 (4 1/2 Lb. ) Fryer 1 1/2 tb Low Sodium Soy Sauce 1 c Sliced Gingerroot 1 tb Lime Juice 3 Stalks Celery, Diagonally 1 cl Garlic Minced Sliced 6 Green Onions Sliced 4 oz Uncooked Rice Noodles 1/2 c Sliced Radishes 2 tb Vegetable Oil 3 Carrots Diagonally Sliced Remove Giblets & Neck Fromm Chicken. Rinse Chicken; Pat Dry. Make Several Slits in Skin Of The Chicken & Insert Gingerroot Slices. Place Chicken in A Dutch Oven & Cover With Water. Bring To A Boil, Reduce Heat & Simmer 50 Min. OR Until Chicken Is Tender. Remove Chicken From Broth, Reserving Broth; Let Chicken Cool. Discard Gingerroot Slices. Skin & Bone Chicken & Cut Into 1/2 Inch Pieces. Set Asode. Bring Reserved Chicken Broth To A Boil; Add Celery & Carrots & Cook Over High Heat 45 Seconds. Drain Vegetables Well & Rinse Immediately Under Cold Water. Drain Well Again. Cook Rice Noodles According To Package Directions. Drain Well. Combine Oil, Soysauce, Lime Juice,& Garlic. Add To Reserved Chicken, Celery, Carrots, Green Onions & Radishes, Tossing Gently. Spoon Rice Noodles Onto A Serving Platter. Arrange Chicken Mixture in Center. Chill Until Ready To Serve. About 245 Cal. Per 1 C. Chicken Mixture & 1/4 C. Rice Noodles. (Fat 8.9. Chol. 57.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Rosemary Turkey Salad Categories: Salads, Poultry Servings: 2 1/4 c Low Cal. Mayonnaise 1 lg Granny Smith Apple OR 1/4 c Chopped Fresh Parsley Red Bartlett Pear, Cored 1 tb Fresh Rosemary Leaves And Shredded 1/8 ts White Pepper 2 lg Leaf Lettuce Leaves 1 1/2 c Cooked Turkey 1 c Alfalfa Sprouts Combine Mayonnaise, Parsley, Rosemary & Pepper. Add Turkey & Apple. Toss Gently. Cover & Chill Until Ready To Serve. Place Lettuce Leaves On Individual Serving Plates. Top Each With 1/2 C. Alfalfa Sprouts. Spoon Half Of Turkey Mixture Onto Each Plate & Serve Immediately. (Fat 11.2. Chol. 68.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Tarragon Chicken Salad Categories: Salads, Chicken Servings: 8 1 (4 1/2 Lb. ) Fryer 2 c Water 1/2 c Dry White Wine OR 3/4 lb Small New Potatoes Vermouth Quartered 2 tb Minced Shallots 1 lb Fresh Green Beans 1 tb Chopped Fresh Tarragon 1 tb Safflower OR Other OR 1 t. Dried Tarragon Vegetable Oil Crushed 1/8 ts Salt 1/8 ts Salt 1/8 ts Pepper 1/8 ts Pepper 1/2 sm Purple Onion Cut Into 1 1/2 c Plain Yogurt Thin Strips Remove Giblets & Neck From Chicken. Rinse Chicken & Pat Dry. Place Chicken in A Large Cooking Bag. Seal Bag According To Package Directions. Cut Slits in Top Of Bag. Place Chicken & Bag in A 13 X 9 X 2 Inch Baking Pan. Bake At 350 Degrees For 2 Hours OR Untildrumsticks Move Easily. Remove From Bag & Let Cool. Skin & Bone Chicken; Cut Into 1/2 in. Pieces. Cover & Chill. Combine Wine, Shallots, Tarragon, 1/8 t. Salt & 1/8 t. Pepper in A Small Saucepan; Cook Over Medium Heat Until All Liquid Is Absorbed. Combine Herb Mixture & Yogrut in A Medium Bowl. Cover & Chill Several Hours. Bring 2 Cups Water To A Boil in A Medium Saucepan. Add Potatoes; Cover, Reduce Heat & Simmer 5 Min. OR Until Tender. Remove Potatoes From Liquid, Reserving Liquid. Set Potatoes Aside. Wash Beans, Trim Ends & Cut in Half. Return Reserved Liquid To A Bowl. Add Beans, Cover, Reduce Heat & Simmer 5 Min. OR Until Crisp- Tender. Drain. Combine Reserved Potatoes & Beans; Add Oil, 1/8 t. Salt & 1/8 t. Pepper, Tossing Gently. Cover & Chill. Combine Reserved Chicken, Yogurt Mixture & Purple Onion. Spoon Into Center Of A Serving Platter. Arrange Potatoes & Green Beans Around Chicken Mixture. About 280 Cal. Per 2/3 C. Chicken Mixture & 1/2 C. Vegetables. (Fat 9.6. Chol. 88.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Crab Salad Categories: Salads, Seafood Servings: 4 8 oz Frozen Crab Meat 1/4 c Sliced Green Onion Defrosted 1/2 c Sliced Water Chestnuts 5 oz Fozen Cut Asparagus, Lettuce Leaves Defrosted Parsley Dressing: 1/2 C. Plain Yogurt, 2 T. Horseradish Mustard, 1 T. Low Cal. Mayonnaise, 2 Packets Equal, 2 t. Soy Sauce, 1 t. Worcestershire Sauce. Combine. in A Separate Bowl, Combine The Salad Ingredients. Pour Dressing Over Crab Salad. Toss Gently. Chill Several Hours. Serve On Lettuce Leaves. Garnish With Parsley. (Makes 2 1/2 Cups, Each Serving 1/2 C.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Crunchy Tuna Salad Categories: Salads, Seafood Servings: 2 1 cn (6 1/2 Oz.) Can Solid 1/2 c Shredded Carrots White Tuna Packed in Water, 1/4 c Sliced Green Onions Drained & Flaked 1/4 c Low Cal. Mayonnaise 1 cn (8 Oz.) Water Chestnuts 1 tb Dijon Mustard Drained & Chopped 1 ts Soy Sauce 1 c Chopped Celery 1/4 ts Pepper in Large Bowl, Combine All Ingredients. Cover & Chill. Line Two Plates With Lettuce. Spoon Half Of Tuna Salad Onto Each Plate. (May Use Low Fat Yogurt in Place Of Mayonnaise.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Poached Snapper Salad Categories: Salads, Fish Servings: 2 4 C + 2 t. Water Divided 6 Whole Peppercorns 1 (8 Oz.) Red Snapper Fillet Skinned 2 Md Size Red Bell Peppers 6 Baby Carrots, Scraped 1 C Broccoli Flowerets 6 Boston Lettuce Leaves 3 T Low Cal Mayonnaise 1 t Dijon Mustard 1 t Lime Juice 1/4 t Grated Lime Rind Combine 4 C. Water, Peppercorns & Lime in A Large Nonaluminum Skillet; Bring To A Boil Over Medium Heat. Cover, Reduce Heat & Simmer 5 Min. Add Fillet, Cover & Simmer 6 Min. OR Until Fillet Flakes Easily. Gently Remove Fillet, Using A Slotted Spatula. Discard Cooking Liquid. Cover & Chill Fillet 1 Hour. Cut Peppers in Half Lengthwise. Place Peppers Skin Side Up On A Baking Sheet. Flatten With Palm Of Hand. Broil 3 Inches From Heat 1O Min. OR Until Blackened& Charred. Place in Ice Water & Chill 5 Min. Remove From Water & Peel & Discard Skins. Cover & Chill. Arrange Carrots in A Vegetable Steamer Over Boiling Water. Cover & Steam 3 Min. Add Broccoli, Cover & Steam An Additional 4 Min. OR Until Crisp-Tender. Rinse Vegetables Under Cold Running Water. Cover & Chill. Cut Fillet in Half & Place On 2 Lettuce Lined Plates. Top Each With Half Of Chilled Red Peppers, Carrots & Broccoli. Combine Mayonnaise, 2 t. Water, Mustard, Lime Juice & Rind. Stir Well. Spoon Over Salad. About 247 Cal. Per 3 Oz. Fish, Vegetables & 2 T. Dressing. (Fat 8.5, Chol. 49.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Everyday Salad Dressing Categories: Dressings Servings: 1 1/2 c Rice Vinegar 1 Garlic Clove Minced 2 tb Vegetable Oil OR Olive Oil 1/4 ts Dillweed OR Basil 1 tb Soy Sauce 1/8 ts Pepper 1 tb Water Low Calorie Sweetener To 1/2 ts Dijon Mustard Taste In Medium Jar With Lid, Combine All Ingredients. Shake Vigorously Until Well Blended. Store in Refrigerator Until Ready To Use. Makes 3/4 Cup. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Honey-Yogurt Dressing Categories: Dressings Servings: 1 1/4 c Firm Tofu Drained 1/2 ts Ground Cumin 2 tb Lemon Juice 1/4 ts Salt 2 tb Honey 1/4 c Plain Yogurt Combine All Ingredients Except Yogurt in Food Processor. Cover & Process Until Smooth. Place in A Bowl. Add Yogurt, Stirring Well. Cover & Chill. (Fat 0.3, Chol. 0) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Walnut Vinaigrette Categories: Dressings Servings: 1 1 c Canned No Salt Chicken 1 ts Dijon Mustard Broth 1/4 ts Sugar 2 tb Walnut Oil 1/8 ts Pepper 2 tb Balsamic Vinegar 2 cl Garlic Minced 2 tb Sherry Vinegar Bring Chicken Broth To A Boil in A Small Saucepan. Cook About 6Min. OR Until Reduced To 2/3 C. Combine Chicken Broth & Remainingingredients in A Jar; Cover Tightly & Shake Vigorously. Cover & Chill. (Fat 1.7. Chol. 0.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Crimson Slaw Categories: Salads Servings: 6 1/4 c Vegetable Oil 1 c Chopped Cauliflower 1/4 c Tarragon OR White Wine 1 c Shredded Carrot Vinegar 1 c Shredded Red Cabbage 1 tb Lemon Juice, 1/2 t. Pepper 1/4 c Chopped Green Pepper 1 ts Sugar, 1 t. Dried Dillweed 1/4 c Chopped Fresh Parsley 1 ts Dried Basil, 1 t. Tarragon 1/4 c Chopped Green Onions Combine Oil, Vinegar, Lemon Juice, Pepper, Sugar, Dillweed, Basil& Tarragon in A Medium Bowl, Mixing Well. Add Remaining Ingredients; Toss Well. Cover & Chill. Use A Slotted Spoon To Serve. (Fat 7. Chol. 0.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Bean Burritos Categories: Mexican, Vegetarian Servings: 4 1 cn (16 Oz.) Light Red Kidney 1/8 ts White Pepper Beans Drained 1/2 c Frozen Whole Kernel Corn, 1 ts Vegetable Oil Thawed & Drained 1/2 c Chopped Onion 4 (8 Inch) Flour Tortillas 1/2 c Diced Red OR Green Pepper 3/4 c (3 Oz.) Shredded 1 cl Garlic Minced Cheddar Cheese 3/4 ts Ground Cumin 1 c Commercial Medium Salsa 1/2 ts Ground Coriander Place Kidney Beans in A Medium Bowl. Mash To Desired Consistency. Coat A Small Nonstick Skillet With Cooking Spray. Add Oil & Place Over Medium Heat Until Hot. Add Onion, Red Bell Pepper & Garlic & Saute 5 Min. OR Until Onion Is Tender. Stir in Cumin, Coriander & White Pepper. Cook 1 Min, And Remove From Heat. Add Onion Mixture & Corn To Beans. Stir Well. Divide Bean Mixture Evenly Among Tortillas, Spreading To Edges. Sprinkle 3 T. Cheese Down Center Of Each Tortilla. Roll Up; Place Seam Side Down On A Baking Sheet. Bake At 425 For 5 Min. OR Until Thoroughly Heated. Spoon Salsa Over Burritos. Serve Warm. (About 353 Cal. Per Burrito And 1/4 C. Salsa. Fat 12.1, Chol. 22) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Spicy Hot Black Beans & Tomatoes Categories: Vegetables, Side dish Servings: 8 Cooking Spray 2 cn (15 Oz.) Cans Black Beans 1 ts Olive Oil & Drained 3 cl Garlic Minced 1/2 ts Ground Red Pepper 2 cn (14 1/2 Oz.) No Salt 1/4 ts Fresh Cilantro Whole Tomatoes Drained Chopped Fresh Cilantro & Chopped (Opt.) Coat A Large Nonstick Skillet With Cooking Spray. Add Olive Oil & Place Over Medium Heat Until Hot. Add Garlic. Saute Until Tender. Add Chopped Tomatoes; Reduce Heat & Cook Uncovered 6 Min. OR Until Mixture Is Slightly Thickened. Stir in Beans, Red Pepper & Cilantro. Cover & Cook 5 Min. OR Until Thoroughly Heated. Garnish With Fresh Cilantro If Desired. Serve Over Rice. (Fat 1 G.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Basil Broccoli Terrine Categories: Vegetables, Side dish Servings: 8 4 1/2 c Coarsely Chopped 2 ts Lemon Juice Fresh Broccoli 1/2 ts Dried Basil 1/2 c Water 1/4 ts Salt 4 Egg Whites 1/8 ts Pepper 2 Egg Yolks 12 Cherry Tomatoes Halved 1 tb Grated Parmesan Fresh Basil Leaves (Opt) Combine Broccoli & Water in A Heavy Saucepan; Bring To A Boil. Cover, Reduce Heat To Medium & Cook 10 Min. OR Until Tender. Drain & Rinse Under Cold Water; Drain Again. Combine Broccoli, Egg Whites, Egg Yolks, Parmesan, Lemon Juice, Basil, Salt & Pepper in Processor & Process 3 Min. OR Until Smooth. Line A 7 1/2 X 3 X 2 in. Loafpan With Foil, Allowing Foil To Extend 3 in. Beyond Sides Of Pan. Coat Foil With Cooking Spray. Pour Broccoli Mixture Into Prepared Pan; Carefully Folding Foil Loosely Over Broccoli Mixture To Cover. Place Loafpan in A 12 X 8 X2 in. Baking Dish; Pour Hot Water Into Baking Dish To A Depth Of 1 in. Bake At 350 F. For 1 Hour OR Until Edges Are Firm & Center Is Set. Remove Loafpan From Water; Let Cool On A Wire Rack 15 Min. Loosen Edges Of Terrine With A Sharp Knife; Invert On A Serving Platter. Smooth Edges If Necessary & Chill. Cut Terrine Into 16 Slices; Arrange 2 Slices On Each Of 8 Individual Serving Plates. Granish With Cherry Tomato Halves & Basil Leaves. (Fat 3.2. Chol. 137.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Cabbage Strudel Categories: Vegetables, Side dish Servings: 7 4 c Finely Chopped Green 1/4 c + 2 T. Low Fat Sour Cream Cabbage 1 ts Prepared Mustard 1/4 c Chopped Onion 8 Sheets Frozen Phyllo 1 1/2 c Peeled, Chopped Apples Pastry Thawed 1/3 c Chopped Pitted Dates 1 ts Melted Margarine Coat A Large Nonstick Skillet With Cooking Spray. Place Over Mediumheat Until Hot. Add Cabbage & Onion; Cover & Cook 5 Min. Combine Cabbage Mixture, Apples & Dates in A Large Bowl. Combine Sour Cream & Mustard; Stir Well. Add To Cabbage Mixture; Stir Well & Set Aside. Working With 1 Phyllo Sheet At A Time, Spray Each Sheet With Cooking Spray; Placing One On Top Of The Other. Spoon Cabbage Mixture Lengthwise Down One-Third Of Phyllo Stack, Leaving A 1 Inch Borderon Longest Side & A 3/4 Inch Border On Shorter Sides. Starting With The Longest Side, Roll Up Jellyroll Fashion, & Place, Seam Side Down, Diagonally On A 15 X 10 X 2 Inch Jellyroll Pan Coated With Cooking Spray; Tuck Ends Under. Brush With Margarine. Diagonally Cut 1/4 Inch Deep Slashes About 2 Inches Apart Across Top. Bake At 400 F. For 45 Min. Let Stand 10 Min. Before Serving. Good Served With Pork. (Fat 3.6. Chol. 5.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Glazed Carrots Categories: Vegetables Servings: 8 5 c Sliced Carrots 1/4 ts Salt 1/3 c Water 1/8 ts Pepper 1 tb Cornstarch 1 tb + 1 t. Margarine 1/4 c Unsweetened Orange Juice 2 ts Chopped Fresh Parsley Combine Carrots & Water in A Large Saucepan; Cover & Cook Over Medium Heat 20 Min. OR Until Crisp-Tender. Drain, Reserving Liquid; Add Enough Water To Liquid To Measure 3 T. Set Carrots Aside. Combine Carrot Liquid, Cornstarch, Orange Juice, Salt, Pepper & Margarine in Large Saucepan. Bring To A Boil Over Medium Heat, Stirring Constantly; Cook 1 Min. OR Until Thickened. Add Carrots, Cook 1 Min, Stirring Well. Spoon Onto Serving Plates. Sprinkle With Parsley. (Fat 2. Chol. 0.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Broiled Eggplant Parmigiana Categories: Italian, Vegetables Servings: 6 1 ts Olive Oil 1 Bay Leaf 1 1/2 c Minced Onions 1/4 ts Salt 2 cl Garlic Minced 1 (3/4 Lb.) Unpeeled Eggplant 3 md Unpeeled Tomatoes (About Cut Into 12 (1/2 in.) 1 1/2 Lb.) Quartered Slices 1/2 ts Oregano 1 Egg White Slightly Beaten 1/2 c Dry Breadcrumbs 1/2 c Grated Parmesan 1/8 ts Pepper Coat A Large Nonstick Skillet With Cooking Spray; Add Oil & Place Over Medium-High Heat Until Hot. Add Onions & Garlic; Saute 5 Min. OR Until Tender. Add Tomatoes, Oregano, Salt, Pepper & Bay Leaf. Cover & Cook About 25 Min. OR Until Tomatoes Are Tender. Remove From Heat. Discard Bay Leaf. Put Tomato Mixture in Processor With Knife Blade. Process Until Smooth. Put Into A 12 X 8 X2 in. Baking Dish. Dip Eggplant Slices in Egg Whites, Dredge in Breadcrumbs. Place On Rack Of A Broiler Pan Coated With Cooking Spray; Broil 4 Inches From Heat About 3 Min. On Each Side. Arrange Eggplant Slices On Tomato Mixture; Bake At 450 For 10 Min. Sprinkle With Cheese & Bake An Additional 5 Min. OR Until Lightly Browned. (Fat 3.5. Chol. 6.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Greek Potato Salad Categories: Greek, Vegetables Servings: 6 1 1/2 lb Round Red OR White 1/4 c Plain Low Fat Yogurt Potatoes 2 tb Crumbled Feta Cheese 5 c Water 1/4 ts Dried Oregano, Purple Onion Rings 1/8 ts Dried Rosemary Crushed 1/2 c Coarsely Chopped Cucumber 1/8 ts Pepper 5 Cherry Tomatoes, Halved 4 Ripe Olives 1 sm Clove Garlic 1 tb Chopped Fresh Parsley Combine Potatoes & 5 C. Water in A Large Saucepan; Bring To A Boil. Cover, Reduce Heat & Simmer 15 Min. OR Till Tender. Drain Potatoes & Chill. Cut Potatoes Into 3/4 in. Cubes. Combine Potatoes, Cucumber,& Tomatoes in A Large Bowl. Set Aside.Drop Garlic Through Chute in Processor With Processor Running. Process About 3 Sec. OR Until Garlic Is Finely Chopped. Add Yogurt &Feta Cheese, Oregano & Rosemary. Process Until Smooth. Add Yogurt Mixture To Reserved Potato Mixture; Toss Gently To Coat. Garnish With Parsley, Olives & Onion Rings If Desired. Cover & Chill Thoroughly. (Fat 1.3. Chol. 5.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Grilled Lemon Potatoes Categories: Vegetables, Side dish Servings: 4 2 md Russet Potatoes Halved 1 1/2 ts Reduced Sodium Lemon- Lengthwise Pepper Seasoning 1/2 c Low Cal. Margarine, Melted 1/8 ts Garlic Powder 2 tb Lemon Juice Deeply Score Cut Sides Of Potatoes, Using A Sharp Knife. Cover Skinside With Foil. Combine Remaining Ingredients; Brush Cut Sides With Margarine Mixture. Grill Potatoes, Cut Side Up, 5 To 6 Inches From Medium Coals 40 Min, Basting With Margarine Mixture Every 10 Min. Turn Potatoes & Grill 10 Min. Turn Potatoes & Baste With Remainingmargarine Mixture. Grill 10 Min. (Fat 7.4. Chol. 0.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Herbed Potato Patties Categories: Vegetables Servings: 8 1 lb Round OR Long White 1/2 ts Dried Thyme Potatoes 1/4 ts Salt 3 c Water 1/8 ts Garlic Powder 1/4 c Low Fat Cottage Cheese 1 sm Onion Grated 1 tb Minced Fresh Parsley 2 Egg Whites Mixed Thoroughly 1/2 ts Rubbed Sage 1/2 c Wheat Germ 1/2 ts Dried Rosemary Combine Potatoes & 3 C. Water in A Large Saucepan, Bring To A Boil. Cover & Reduce Heat & Simmer 15 Min. OR Until Tender. Drain Potatoes,Allowing To Cool To Touch. Peel Potatoes; Mash Pulp & Cottage Cheesein A Medium Bowl. Add Parsley, Sage, Rosemary, Thyme, Salt, Garlic Powder, Onion & Egg Whites. Stir Until Well Contained. Place Wheat Germ in A Shallow Dish. Drop A Scant 1/3 Cupful Of Potato Mixture Onto Wheat Germ. Gently Coat Potato Mixture With Wheat Germ & Place On A Baking Sheet Coated With Cooking Spray. Pat Potato Mixture To 1/2 Inch Thickness. Repeat Procedure With Remainingpotato Mixture To Make An Additional 7. Bake At 350 F. For 15 Min. Turn Patties Over; Bake An Additional 15 Min. OR Till Golden Brown.Serve Immediately. (Fat 1.8. Chol. 35.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Roasted Potato Wedges Categories: Vegetables Servings: 6 3 md Unpeeled Baking Potatoes 1/2 ts Salt (About 1 3/4 Lb.) 1/4 ts Pepper 1 tb + 1 t. Olive Oil 1/2 ts Dried Rosemary Scrub Potatoes; Cut Each Lengthwise Into 6 Wedges. Place in Bowl. Cover With Cold Water. Let Stand 30 Min. Drain. Pat Wedges Dry With Paper Towels. Toss Wedges With Olive Oil. Place Skin Side Down On A Baking Sheet Coated With Cooking Spray. Combine Salt, Dried Rosemary & Pepper. Sprinkle Mixture Evenly Over Wedges. Bake At 400 For About 1 Hour OR Until Wedges Are Tender & Browned. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Acorn Squash Rings Categories: Vegetables Servings: 12 2 md Acorn Squash Equal. 1/2 c Unsweetened Orange Juice 2 tb Light Corn Syrup 1/4 c Firmly Packed Brown Sugar 2 tb Oleo OR Brown Sugar Twin To 1 ts Grated Lemon Rind Cut Each Squash Crosswise Into 6 (1/4 Inch Thick) Slices. Discard Seeds & Membrane. Arrange Slices in A 13 X 9 X2 Inch Baking Dish Coated With Cooking Spray. Pour Orange Juice Over Squash & Bake At 350 For 30 Min. Combine Brown Sugar, Corn Syrup, Oleo & Lemon Rind in A Small Non- Aluminum Saucepan. Bring To A Boil; Reduce Heat & Simmer 2 To 3 Min.,Stirring Constantly. Brush Sugar Mixture On Squash & Bake, Uncovered,An Additional 15 Min. OR Until Tender, Basting Occasionally. (Fat 2. Chol. 0.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Shredded Yellow Squash Categories: Vegetables Servings: 4 1 lb Yellow Squash, Coarsely 1/4 ts Dried Oregano Shredded 1/8 ts Garlic Powder 1 ts Margarine 1/8 ts Chicken Bouillon Granules Combine All Ingredients in A 1 1/2 Quart Casserole. Cover & Microwaveat High For 2 To 3 Min. OR Until Vegetables Are Crisp Tender & Mixture Is Throughly Heated, Stirring After 1 1/2 Min. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Sweet 'N' Sour Squash Medley Categories: Vegetables Servings: 6 1 c Firmly Packed Brown Sugar Horizontally & Cut Into 1 ts Mustard Seeds Wedges 1 Stick Cinnamon 1/4 lb Green Beans, Cut Into 4 Whole Cloves 1 in. Pieces 1 c White Wine Vinegar 1 sm Zucchini Sliced 3 Lemon Slices 1 sm Yellow Squash, Halved 1 md Tomato Cut Into Wedges Lengthwise & Sliced 1 md Pattypan Squash, Sliced 1 Green Onion Chopped Combine Brown Sugar, Mustard Seeds, Cinnamon, Cloves, Vinegar & Lemon Slices in A Medium Nonaluminum Saucepan. Bring To A Boil; Reduce Heat & Simmer 5 Min. Add Remaining Ingredients & Simmer An Additional 2 Min. Remove From Heat; Cover & Let Cool To Room Temperature. Remove Whole Spices & Lemon; Drain. Serve Immediately OR Store in An Airtight Container in The Refrigerator. (Fat 0.1. Chol. O.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Black Tie Tomatoes Categories: Vegetables Servings: 8 1/4 c Plain Low Fat Yogurt Lettuce Leaves 2 tb Low Cal. Mayonnaise 1 tb + 1 t. Black Caviar, 1/4 ts Onion Powder Rinsed And Drained 4 sm Tomatoes, Halved Crosswise Combine Yogurt & Mayonnaise & Onion Powder in Small Bowl. Mix Well. Cover And Chill At Least One Hour. Arrange Tomato Halves On Lettuce Lined Plates And Top Each With 1 t. Yogurt Mixture & 1/2 t. Caviar. (Fat 1.7. Chol 15.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Basil-Vegetable Saute Categories: Vegetables Servings: 4 4 Green Onions, Cut Into 3 1 md Size Red Bell Pepper In. pieces Cut Into 1/4 in. Strips. 1 md Zucchini, Cut Into 3 X 1/4 1 tb Vegetable Oil In. Strips 1 cl Garlic Minched 1 md Size Green Pepper, Cut 1 tb Finely Chopped Fresh Basil Into 1/4 in. Strips Coat A Large Skillet With Cooking Spray; Add Oil. Place Over Medium- High Heat Until Hot. Add Garlic; Stir Fry 1 Min. Add Reserved Vegetables; Stir Fry 2 Min. Add Basil. Cover & Reduce Heat. Cook 2 Min. Serve Immediately. (Fat 3.8. Chol. 0.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Brussel Sprouts Categories: Vegetables Servings: 2 12 md Size Fresh Brussel 1 tb Margarine Sprouts 1/8 ts White Pepper (Fat 5.9. Chol. 0.) Wash Brussel Sprouts & Discard Discolored Leaves. Cut Off Stem Ends & Slash Bottom Of Each Sprout With A Shallow X. Place Sprouts in A Small Amount Of Boiling Water; Cover, Reduce Heat & Simmer 10 Min. OR Until Tender. Drain & Cool Slightly. Slice in Half Vertically. Melt Margarine in A Small Saucepan. Cook Over Medium Heat Until Browned. Pour Over Brussel Sprouts; Toss Gently To Coat. Sprinkle With Pepper. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Grilled Vegetable Packets Categories: Vegetables Servings: 4 1 1/2 c Sliced Mushrooms 1/2 ts Dried Basil 1 c Cauliflower Flowerets 1/4 ts Salt 1 c Broccoli Flowerets 1/4 ts Pepper 1 c Thinly Sliced Carrots 1 tb + 1 t. Low Calorie 1 sm Onion Thinly Sliced Margarine Divided Combine Mushrooms, Cauliflower, Broccoli, Carrots & Onion in A Large Bowl; Sprinkle With Basil, Salt & Pepper. Divide Vegetable Mixture Evenly Onto 4 (18 Inch) Squares Of Foil. Dot Each With 1 t. Margarine. Using The Pyramid Wrap Method, Bring The Four Corners Of Foil Together in A Triangle Shape; Fold Open Edges Together in Loosely Locked Folds, Allowing For Heat Circulation & Expansion. Repeat Procedure For Other Packets. Grill Vegetables 5 To 6 Inches From Medium Coals 8 Min. OR Until Crisp-Tender. (Fat 2.8 Chol. 0.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Grilled Vegetable Kabos Categories: Vegetables, Barbeque Servings: 4 1/2 c Low Cal. Italian Salad 1 1/2 in. Pieces Dressing 8 sm Boiling Onions 1 ts Dried Basil 8 Cherry Tomatoes 1 tb Minced Fresh Parsley 8 md Size Mushrooms 1 md Size Yellow Squash 2 c Hot Cooked Brown Rice (About 1 Lb.) Cut Into Combine Salad Dressing, Basil & Parsley; Cover & Chill. Alternate Squash, Onions, Tomatoes & Mushrooms On 8 Skewers. Grill Kabobs Over Medium Coals 15 Min. OR Until Vegetable Are Tender, Turning & Basting With Dressing Mixture Frequently. 163 Cal. Per 2 Kabobs & 1/2 C. Rice. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Meatless Chili Categories: Chili, Vegetarian Servings: 8 2 c Dried Kidney Beans 2 tb Oil, 2 1/2 T. Flour (5-6 C. Cooked) 2 tb Chili Powder 2/3 c Chopped Onion 1 tb Ground Cumin 1 cl Garlic Minced 1/4 ts Garlic Powder 1 Bay Leaf 1/2 ts Salt 1 cn (6 Oz.) Tomato Paste 1/8 ts Pepper 1. Place Dried Beans in Water & Soak Overnight. Change Water. Add Water 3 OR 4 Times The Volume Of Beans. Simmer For 3 Hours & Drain. 2. Combine Beans, 6 Cups Water, 1/3 C. Chopped Onion, Minced Garlic, Bay Leaf & Tomato Paste & Simmer 2 Hours.3. Heat Oil in A Separate Pan, Gradually Stir in Flour, Chili Powder, Cumin, 1/3 C. Onion & Garlic Powder. Heat 5 Min.4. Stir Into Beans & Cook 1 Hour Until Beans Are Soft & Chili Is Thickened.5. Add Salt & Pepper.6. May Be Served Over Rice OR With Tortillas If Desired. (Fat 4.5 Chol. 0.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Shoestring Jicama Categories: Vegetables, Mexican Servings: 4 Vegetable Cooking Spray In. Strips 2 ts Vegetable Oil 2 tb Chopped Red Bell Pepper 1 cl Garlic Crushed 1/8 ts Paprika 3/4 lb Jicama Peeled, Thinly 1/8 ts Salt Sliced & Cut Into 2 X 1/4 1/8 ts Pepper Coat A Medium Skillet With Cooking Spray. Add Oil. Place Skillet Over Medium High Heat Until Hot. Add Garlic, Jicama & Bell Pepper. Sprinkle With Paprika, Salt & Pepper. Saute Mixture 5 Min., Stirring Constantly. Serve Immediately. (Fat 2.5 Chol. O.) (Looks & Tastes Like Hash Brown Potatoes. Very Good.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Stir Fried Vegetables Categories: Vegetables, Oriental Servings: 6 1 tb Low Sodium Soy Sauce 1 ts Vegetable Oil 1 tb Oyster Sauce 2/3 c Chopped Green Onions 1 ts Dry White Wine 3 cl Garlic Minced 1/2 tb Sesame OR Vegetable Oil 1 lg Carrot in Julienne Strips 1/4 ts Pepper 1 cn 8 Oz. Sliced Water Chestnut 6 Dried Shiitake Mushrooms Drained 1/2 c Hot Water 1/2 lb Fresh Snow Peas Trimmed Combine Soy Sauce, Oyster Sauce, White Wine, Sesame Oil & Pepper. Mix Well & Set Aside. Combine Mushrooms & Hot Water in A Small Bowl; Let Stand 15 Min. Drain. Remove & Discard Stems. Thinly Slice Caps. Set Aside. Place Nonstick Skillet OR Wok Over Medium High Heat Until Hot. Add Oil. Add Green Onions, Garlic & Carrot; Stir Fry 2 Min. Add Reserved Mushrooms, Celery, Water Chestnuts & Snow Peas. Stir Fry 2 To 3 Min. OR Until Vegetables Are Crisp-Tender. Add Reserved Soy Sauce Mixture; Stir Fry 30 Seconds. Serve Immediately. (Fat 1.4. Chol. 4.0.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Tofu Burgers Categories: Vegetarian Servings: 8 1 Onion Finely Chopped 1/2 c Fine Dry Bread Crumbs 24 oz Tofu, Crumbled & Cool 2 tb Worcestershire Sauce 2 c Water 1/8 ts Pepper 1. Saute Onion in Small Amount Of Water Until Tender & Transparent. Remove From Heat & Cool.2. Mix Onion With Rest Of Ingredients & Form Into 8 Patties.3. Heat A Nonstick Skillet & Coat With Cooking Spray.4. Add 4 Patties, Cover & Cook Over Low Heat, About 5 Min. Per Side.Repeat With Remaining Patties. (Fat 3.9. Chol. 0. Per Patty.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Tossed Snow Peas & Zucchini Categories: Vegetables Servings: 2 1/2 c Fresh Snow Peas Cut Into 1 tb Minced Shallot 1 Inch Diagonal Pieces 1 1/2 ts Red Wine Vinegar 1 sm Zucchini, Thinly Sliced 1 ts Safflower 0R Vegetable Oil 2 Cherry Tomatoes, Quartered 1/8 ts Pepper 1 tb Pine Nuts Toasted Place Peas in A Vegetable Steamer Over Hot Water. Cover, Steam 2 Min. OR Until Crisp Tender. Drain & Rinse Under Cold Water. Combine Peas, Zucchini, Tomatoes & Pine Nuts in A Medium Bowl. Combine Shallot, Vinegar, Oil & Pepper; Mix Well With A Wire Whisk. Pour Over Vegetables & Toss Gently To Mix Well. Cover & Chill Thoroughly. (Fat 6. Chol. 0.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Mystery Bread Categories: Breads Servings: 3 2 tb Dry Yeast OR 2 Pre- 1/2 ts Cinnamon Measured Packages 1 ts Honey 1/4 c Nonfat Dry Milk 1 ts Oleo + 1/2 t. For Bowl 2 ts Aniseed Crushed 1/2 c Each Whole-Wheat Flour And 5 1/2 c Unbleached Flour Buckwheat Flour 1/2 c No Sugar Apple Juice 1/2 ts Unsalted Corn Oil 3/4 c Unsweetened Pinapple Juice Margarine For Pans OR 1 1/4 c Water Use Spray 2 ts Freshly Grated Orange Rind Preheat Oven To 375 F. 5O Cal. Per 3/8 Inch Slice (Fat 0.5. Chol. O.) 1. in A Large Mixing Bowl, Combine Yeast, Milk, Aniseed & 2 C. Unbleached Flour. 2. in A Saucepan, Combine Juices, Water, Orange Rind, Cinnamon, Honey & 1 T. Oil. Heat Until Warm. (105 To 115 F.) Pour Over Dry Ingredients. Beat With A Wooden Spoon For 1 Min. Cover With Plastic Wrap & Let Stand For 10 Min. 3. Add Whole-Wheat Flour, Buckwheat Flour And All But 1/2 C. Of Balance Of Unbleached Flour, 1/2 Cup At A Time, Beating With Wooden Spoon After Each Addition. After Adding 4 1/2 C. Of Flour, Dough Will Become Difficult To Beat With Wooden Spoon. Scoop Up & Turn Onto Lightly Floured Board & Knead, Adding Balance Of Flour, If Necessry, To Make A Smooth & Elastic Dough. 4. Shape Dough Into Ball. Drop Into Lightly Oiled, Fairly Straight-Sided Bowl, Turning To Coat. Cover Tighly With Plastic Wrap & Let Rise At Room Temperature (70 To 80 F.) Until Doubled in Bulk. (About 1 Hour 15 Min.) 5. Punch Dough Down. Transfer To Board & Cut Into 3 Equal Parts. Cover With Waxed Paper & Let Dough Rest For 5 Min. 6. Roll Each Piece Out Into A 7 X 12 in. Rectangle. Starting With Short End. Roll Up Tightly, Tucking in Sides& Pressing Seams To Hold. Place, Seam Side Down, in 3 Small Loaf Pans (7 1/8 X 3 5/8 X 2 1/4 in.) Greased With Margarine OR Cooking Spray. Cover With Plastic Wrap & Let Rise At Room Temperature Until Doubled in Bulk. (About 1 Hour.) 7. Gently Remove Plastic Wrap. Bake in Preheated 375 F. Oven For 40 Min. Remove Bread From Pans. Place Back in Oven Directly On Rack & Bake For 5 Min. More. Loaves Should Be Crispy & Golden Brown. Let Cool Thoroughly Before Slicing. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Baked Hush Puppies Categories: Breads Servings: 24 2/3 c Yellow Cornmeal 1/3 c Skim Milk 1/3 c Flour 1 tb Vegetable Oil 1 ts Baking Powder 1/8 ts Pepper 1/2 ts Salt 1 Egg Beaten 1/2 c Minced Onion Combine Cornmeal, Flour, Baking Powder & Salt in A Medium Bowl; Make A Well in The Center Of Mixture. Combine Onion, Milk, Oil, Pepper & Egg.Add To Dry Ingredients, Stirring Just Until Moistened. Spoon 1 T. Batter Into Minature Muffin Pans Coated With Cooking Spray. Bake At 450 For 10 Minutes OR Until Lightly Browned. Remove From Pan Immediately. (Fat 1. Chol. 11.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Black Bean Tortilla Melts Categories: Mexican, Vegetables Servings: 6 1 cn (15 Oz.) Black Beans, 1/4 c (3 Oz.) Shredded Rinsed & Drained Cheddar 1/2 ts Chili Powder Fresh Salsa 6 (6 in.) Corn Tortillas 2 cn (4 Oz.) Chopped Green 1/4 c Minced Cilantro Chiles Undrained 1 Lime Cut Into 6 Wedges Mash Beans; Add Chili Powder Stirring Well. Spread About 3 T. Of Bean Mixture On Each Tortilla. Sprinkle With Fresh Cilantro & Squeeze 1 Lime Wedge Over Each. Top Each Tortilla With 2 T. Green Chiles & 2 T. Cheese. Bake Tortillas At 450 Degres For 3 To 5 Min. OR Until Cheese Melts. Serve With Fresh Salsa. 197 Cal. Per Tortilla & 2 T. Salsa. (Fat 6.2. Chol. 15.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Cheesy Pita Salad Sandwiches Categories: Sandwiches Servings: 4 1 md Tomato Chopped Coarsely 1/4 c Low Cal. Italian Salad 1/2 c Sliced Cucumbers Dressing 1/2 c Alfalfa Sprouts 1/2 c (2 Oz.) Shredded Swiss 1/4 c Chopped Sweet Red Pepper 2 Whole Wheat Pita Bread 1/4 c Chopped Green Pepper Rounds Cut in Half 1/4 c Celery Crosswise 1/8 tb Coarsely Ground Pepper Combine Tomato, Cucumbers, Alfalfa, Red & Green Peppers, Celery, Pepper & Italian Salad Dressing in A Medium Bowl. Toss Well. Set Aside. Divide Cheese Evenly Into Pocket Bread Halves, Cover With Paper Towels & Microwave At Medium-High Power For 30 Seconds To 1 Minute OR Until Cheese Melts. Open Sandwiches, & Stuff With Equal Amounts Of Vegetable Mixture. Serve Immediately. (Fat 4.6. Chol. 14.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Cheesy Vegetable Sandwiches Categories: Sandwiches, Vegetarian Servings: 4 1/4 c Low Fat Cottage Cheese 1 Green Onion Chopped 1 Carrot Shredded 1/2 ts Dried Basil 1/2 c Chopped Mushrooms 4 Slices Whole Wheat Bread 1/2 c Alfalfa Sprouts Toasted 1/4 c Chopped Celery 4 (2/3 Oz.) Slices Low-Fat 1/4 c Chopped Radishes Process American Cheese Combine Cottage Cheese, Carrot, Mushrooms, Sprouts, Celery, Radishes, Green Onion & Basil in A Medium Bowl. Spoon 1/2 C. Cottage Cheesemixture Onto Each Toast Slice, Spreading Gently To Cover. Cut Each Cheese Slice Into 4 Triangles; Arrange Over Cottage Cheese Mixture. Broil 4 To 6 Inches From Heat OR Until Cheese Melts. (Fat 2.5. Chol. 2.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Golden Delicious Grill Categories: Sandwiches Servings: 4 1 c (4 Oz.) Shredded Cheddar Cored & Thinly Sliced, Cheese, Divided Divided 4 Slices Reduced Calorie 4 tb Finely Chopped Green Whole Wheat Bread Toasted Onions, Divided. 1 Golden Delicious Apple, Sprinkle 2 T. Cheese On Each Slice Of Bread; Arrange Apple Slices Evenly Over Cheese. Broil 5 To 6 Inches From Heat Until Cheese Melts. Sprinkle Each Sandwich With 1 T. Green Onions & 2 T. Additonal Cheese. Broil Unitl Cheese Melts. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Hot Turkey Sandwiches Categories: Sandwiches Servings: 6 1 md Onion Thinly Sliced Monterey Jack Cheese 2 tb Oleo 6 (1/2 in. Thick) Slices 3 tb Flour Italian Bread Toasted 1/8 ts Red Pepper 12 (1/2 Oz.) Slices Turkey 1/2 ts Chicken Bouillon Granules Breast 1/2 c Water 12 Thin Slices Tomato 1/2 c Skim Milk Freshly Ground Black 1/2 (2 Oz.) Cup Shredded Pepper Combine Onion & Oleo in 1 Quart Glass Measure. Cover With Plastic Wrap& Microwave At High 3 To 5 Min. OR Until Onion Is Tender, Stirring Once. Remove Onion, Using A Slotted Spoon & Set Aside. Add Flour & Red Pepper To Oleo; Stir Well. Gradually Add Bouillon Granules, Water & Milk, Stirring Well. Microwave Uncovered At High 2 1/2 To 3 1/2 Min. OR Until Mixture Is Thickened, Stirring Every Min. Add Cheese To The Mixture, Stirring Until Cheese Melts & Sauce Is Smooth. Arrange Bread Slices in A Single Layer in A 12 X 8Baking Dish. Spoon 2 T. Sauce Over Each Slice; Top Each With 2 Turkeyslices & 2 Tomato Slices. Top With Onion; Spoon Remaining Sauce Over Tomatoes. Microwave, Uncovered, At High 2 1/2 To 3 1/2 Min. OR Until Thoroughly Heated. Sprinkle With Black Pepper. Serve Warm.(Fat 8.1. Chol. 28) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Pita Pesto Pizzas Categories: Pizza Servings: 2 2 cl Garlic 1 tb Lemon Juice 1/2 c Lightly Packed Parsley 2 (6 Inch) Whole Wheat Pitas 4 c Torn Spinach 1 c Chopped Red Bell Pepper 1/2 c Grated Parmesan 1/2 c (2 Oz.) Shredded Part- 1 1/2 tb Dried Whole Basil Skim Mozzarella Cheese Position Knife Blade in Processor. Drop Garlic & Parsley Through Food Chute With Processor Running; Process 15 Seconds OR Until Minced. Add Spinach, Parmesan, Basil & Lemon Juice; Process 30 Seconds. Scrape Bowl With Rubber Spatula & Process An Additional 30 Seconds OR Until Smooth. Split Pita Breads Into 4 Rounds, Spread 2 T. Spinach Mixture Over Interior Of Each Pita Round. Top With Bell Pepper & Cheese. Bake At 450 For 5 Min. OR Until Cheese Melts. Serve Warm. (Fat 11.9, Chol. 33) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Tofu Pizza Categories: Pizza Servings: 6 3 Pita Breads, Split 1 lb Tofu, Pressed Into Six Rounds 1/2 lb Fresh Mushrooms Sliced 1 1/2 c Tomato & Garlic Sauce, 1/2 c Chopped Green Pepper Drained 1 1/2 tb Grated Parmesan Preheat Oven To 375 F. Place Pita Bread Rounds On Cookie Sheet & Spread With Tomato & Garlic Sauce. Crumble Tofu Over Each Pizza Crust. Top With Green Pepper & Mushrooms. Sprinkle With Cheese. Bake 15 Min. (Fat 6.6. Chol. 1.0.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Tofu Tacos Categories: Vegetarian Servings: 6 12 oz Tofu Drained 1/2 pk Taco Seasoning Mix 1/2 c Cooked Brown Rice 6 Corn Tortillas 1/2 Green Pepper Chopped 1/2 c Chopped Tomato 1/4 c Catsup 1/2 c Chopped Onion 1/2 ts Salt 1 1/2 c Shredded Lettuce Combine Tofu, Rice, Green Pepper, Catsup, Salt & Taco Seasoning, Mixing Throughly. Heat Skilet & Warm Tortillas Until Soft & Pliable. Fill Each Tortilla With Tofu Mixture & Garnish With Tomato, Onion & Shredded Lettuce. Season With Hot Sauce If Desired. (Fat 3. Chol. O.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Turkey Tostadas Categories: Poultry, Mexican Servings: 6 6 (6 in.) Flour Tortillas 1 cn (8 Oz.) Tomato Sauce 1/2 lb Ground Turkey 1 ts Dried Oregano 1/4 c Minced Onion 1/2 ts Thyme 2 cl Garlic Minced Dash Of Hot Sauce 1 Jalapeno Pepper, Seeded & 1/4 c + 2 t. Mozzarella Cheese Minced (1 1/2 Oz.) 1/4 C +2 T. Plain Low Fat Yogurt Place Tortillas On A Baking Sheet, Bake At 350 F. For 7 To 10 Min. OR Until Crisp. Set Aside. Combine Turkey, Onion, Garlic & Jalapeno Pepper in A Large Skillet Coated With Cooking Spray; Cook Over Medium Heat Until Meat Is No Longer Pink, Stirring To Crumble Meat. Add Tomato Sauce, Oregano, Thyme & Hot Sauce; Stir Well. Simmer 10 Min. OR Until Thickened. Spread About 1/3 C. Turkey & Tomato Sauce Mixture Over Each Reserved Tortilla; Spinkle Each With 1 T. Mozzarella Cheese. Broil 8 Inches From Heat Until Cheese Melts. Top Each Tostada With 1 T. Lowfat Yogurt. Garnish With Jalapeno Pepper Slices If Desired. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Vegetable Hummus Sandwiches Categories: Sandwiches, Vegetarian Servings: 8 1/2 c Finely Chopped Green 1/2 ts Mint Flakes Onions 1 cn (15 Oz.) Garbanzo Beans 1/2 c Finely Chopped Green (Rinsed & Drained) Pepper 4 (6 Inch) Whole Wheat Pita 3 tb Chopped Fresh Parsley Bread Cut in Half Crosswise 1 tb Sesame Seeds 1/2 c (2 Oz.) Monterey Jack 1 tb Low Cal. Mayonnaise Cheese 1/2 ts Oregano 1 md Tomato, Cut Into 8 1/2 ts Garlic Powder (1/4 Inch) Slices 1/8 tb Red Pepper 2 c Alfalfa Sprouts Combine Green Onions, Green Pepper, Parsley, Sesame Seeds, Mayonnaise, Oregano, Garlic Powder, Red Pepper & Mint Flakes in A 1- Quart Casserole. Cover With Plastic Wrap & Vent. Microwave At Highfor 3 Min. Place This Mixture & Garbanzo Beans in Processor. Process 1 Min. OR Until Smooth. Spoon About 1/4 Bean Mixture (Hummus) Into Each Pita Half; Top With 1 T. Cheese. Cover With Paper Towels & Microwave At High For 1 Min. Cut Tomato Slices in Half. Open Sandwiches & Place 2 Tomato Slice Halves & 1/4 C. Alfalfa Sprouts Into Each Sandwich Half. Serve Immediately. (Fat 4.9. Chol. 6) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Angel Hair Pasta With Pimiento Categories: Pasta, Rice Servings: 4 1 ( 4 Oz.) Jar Sliced 1 tb Chopped Chives Pimientos Undrained 1 ts Olive Oil 1/4 lb Fresh Angel Hair Pasta Dash Of Garlic Powder 2 tb Grated Parmesan Cheese Drain Pimiento, Reserving 1 t. Juice; Set Aside. Break Pasta Into Thirds; Cook in Boiling Water in A Large Saucepan30 Sec. OR Until Tender But Still Firm. Drain Well; Place in A Warm Serving Bowl With Pimientos, 1 t. Pimiento Juice, Cheese, Chives, Olive Oil & Garlic Powder. Toss Well To Coat Before Serving. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chicken Filled Manicotti Categories: Italian, Chicken Servings: 4 3 (4 Oz.) Boned, Skinned 3 tb Water Chicken Halves, Diced 1 ts Oil 1 1/2 ts Curry Powder 1/2 ts Hot Sauce 1 1/2 ts Paprika 1 1/2 c Sliced Green Onions 1/4 ts Salt 1 tb Flour 1/4 ts Pepper 1/2 ts Ground Cumin 2 cl Garlic 8 Manicotti Shells 1/4 ts Chicken Bouillon Granules 8 oz Plain Yogurt 1/2 c Hot Water 1 c Chopped Tomatoes Combine Chicken, Curry Powder, Paprika, Salt, Pepper, & Garlic Mincedin A Medium Bowl & Toss Well. Cover & Chill Mixture 1 Hour. Dissolve Bouillon in Hot Water. Set Aside. Coat A Large Skillet With Vegetable Spray & Add Oil & Place Over Medium Heat Until Hot. Add Chicken Mixture & Cook 3 Min., Stirring Constantly. Add Green Onions & Cook 2 Min. Stir in Flour & Cook 1 Min. Gradually Add Bouillon Mixture & Cook 3 Min. OR Until Thickened, Stirring Constantly.Stuff Each Shell With About 1/2 C. Chicken Mixture. Arrange in A Baking Dish Coated With Spray. Cover & Bake At 350 For 30 Min.Combine Yogurt, Tomatoes, Water, Cumin & Hot Sauce in A Bowl. Spoon Over Manicotti. Serve Warm. 282 Cal. Per 2 Shells & 1/2 C. Sauce. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chicken Pasta Italiana Categories: Italian, Pasta Servings: 4 2 qt Water 1/8 ts Pepper 1/2 c Dry White Wine 2 tb Lemon Juice 4 (4 Oz.) Boneless, Skinned 4 oz Uncooked Rigatoni Pasta Chicken Breasts 1 tb Olive Oil 4 cl Garlic 1 md Size Red Pepper Julienne 3 tb Thinly Sliced Basil 4 Ripe Olives Thinly Sliced 1/8 ts Salt Bring Water To A Boil in Medium Sauce Pan. Add Wine, Chicken & Garlic. Reduce Heat & Simmer 15 Min. OR Until Chicken Is Done. Remove Chicken & Garlic From Broth, Reserving Broth. Let Chicken Cool. Cut Chicken Into 1/2 in. Pieces. Set Aside. Crush Garlic in A Small Bowl, Add Basil, Salt, Pepper & Lemon Juice.Mix Well & Set Aside. Bring Reserved Broth To A Boil. Add Pasta. Cook 12 Min. OR Until AL Dente. Drain. Rinse Under Cold Water. Drain. Toss Pasta With Olive Oil. Combine Resrved Garlic-Lemon Mixture, Chicken, Pasta, Bell Peppers & Olives in A Large Bowl. Toss Gently. Chill At Least 1 Hour.Spoon Chicken Mixture Onto Lettuce Lined Plates. (Fat 7.7. Chol. 72.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Eggplant Manicotti Categories: Italian Servings: 4 1 md Eggplant (1 Lb. About) Vegetable Cooking Spray 2 cl Garlic Sliced 3 c Tightly Packed Fresh 1 Red Bell Pepper Spinach (About 1/4 Lb.) 3 lg Plum Tomatoes 1/2 c Low Fat Cottage Cheese 1 tb Dried Thyme 1/4 ts Pepper 1/4 ts Salt 1 tb Lemon Juice 8 Cooked Manicotti Shells 3 tb Grated Parmesan Make Several 1/2 in. Slits On Eggplant. Insert Garlic Slices. Bakeat 350 For 1 Hour. Let Cool. Peel & Cut Into 1-Inch Cubes. Cut Pepper in Half Lengthwise. Place Pepper, With Skin Side Up On A Baking Sheet. Flatten With Palm Of Hand. Broil 3 in. From Heat 10 Min. OR Until Charred. Place in Ice Water, Let Stand 5 Min. Remove From Water, Peel & Discard Skins. Knife Blade in Processor; Add Eggplant, Pepper, Tomatoes, Thyme & Salt. Process Mixture Until Chopped. Stuff Each Shell With 1/3 C. Mixture. Put in Baking Dish Coated With Spray. Cover & Bake At 350 For 30 Min. Wash Processor Bowl & Blade. Combine Spinach Cottage Cheese, Lemonjuice,& Pepper in Processor & Process Until Smooth. Spoon Spinach Mixture Over Shells And Sprinkle With Parmesan. Cover And Let Stand 5 Min. Yield: 4 Servings ( About 203 Cal. Per 2 Shells And 1/3 C. Sauce.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Fusilli With Vegetables Categories: Italian Servings: 6 3 tb Olive Oil 1/3 c Chopped Fresh Parsley 1 tb Lemon Juice 1/4 c Chopped Fresh Basil OR 4 tb Parmesan Grated 2 ts Dried 1/2 lb Small Zucchini, Cut Into 2 cl Garlic minced 1/4 In Thick Slices, 1/4. 2 md Shallots Minced Broth 1/2 ts Marjoram 1/2 lb Ripe Plum Tomatoes Diced OR 1/2 ts Salt 1 1/4 c Canned Diced Tomatoes 1/2 lb Fusilli OR Short Pasta Place 2 T. Of Oil On One Small Plate & 3 T. Parmesan On Another.Dip One Side Of Each Zucchini Slice in Oil, Then Parmesan. Arrangecheese Side Up On Broiler Pan. Combine Tomatoes, Parsley, Basil, Shallots, Garlic, Marjoram, Salt, Remaining 1 T. Of Oil in A Bowl. Preheat Broiler. Cook Fusilli OR Other Short Pasta Until Just Tender But Firm To The Bite. Rinse With Cold Water. Drain. Add To Tomato Mixture. Mix in 1/4 C. Chicken Broth And Lemon Juice. Broil Zucchini 5 Inches From The Heat Source Until Bubbly & Golden Brown. About 3 Min. Add To Pasta And Toss. Garnish With Basil Leaves. Sprinkle With Remaining 1 T. Cheese. Serve At Room Temperature. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Lasagna Rolls With Tomato-Fennel Categories: Italian Servings: 8 2 lg Garlic Cloves Minced 1/2 ts Fennel Seeds, 3/4 lb Mushrooms Sliced 1/4 ts Pepper 1/2 c Diced Red Bell Pepper 1 (14 1/2 Oz.) Can Whole 1 ts Thyme Tomatoes Undrained & 1/4 ts Salt, Pepper Choppped 1 (10 1/2 Oz.) Pkg. 1 tb Tomato Paste Firm Tofu Drained & 8 Cooked Lasagna Noodles Crumbled 1 1/2 c (6 Oz.) Shredded 1 c Thinly Sliced Green Onions Mozzarella Cheese 2 c Finely Chopped Fennel Bulb Coat A Large Skillet With Spray. Place Over Medium Heat Until Hot. Add Garlic; Saute 2 Min. Add Mushrooms, Diced Red Pepper, Thyme, Salt & Black Pepper; Cook Over High Heat 8 Min. OR Until Liquid Evaporates, Stirring Constantly. Combine Mushroom Mixture & Tofu in A Medium Bowl. Stir Well And Set Aside. Wipe Pan Dry With A Paper Towel; Coat With Cooking Spray. Place Over Medium-High Heat Until Hot. Add Green Onions & Saute 3 Min. Stirring Frequently. Add Fennel Bulb, Fennel Seeds, Black Pepper & Salt; Cook 3 Min., Stirring Frequently. Add Tomatoes & Tomato Paste; Cook An Additional 5 Min. Remove From Heat. Spread 1 C. Tomato Mixture Over Bottom Of An 8-Inch Square Baking Dish. Spread 1/3 C. Mushroom Mixture Over Each Noodle. Sprinkle Each With 3 T. Cheese. Roll Up Jellyroll Fashion, Beginning At The Narrow End. Arrange Rolls, Seam Side Down in The Tomato Mixture in Baking Dish. Spoon Remaining 1 1/2 C. Tomato Mixture Over The Rolls. Cover And Bake At 350 For 15 Min. Uncover & Bake An Additional 10 Min. (Chol. 6, Pro. 13, Fat 7.2, Carb. 29.8, Sodium 205, Calcium 142) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Lasagne Rolls Categories: Italian Servings: 6 -----------------------------------SAUCE----------------------------------- 4 ts Olive Oil 1 ts Dried Basil, 1/2 t. Marjoram 2 md Onions Chopped 1/2 ts Pepper, 1/4 t. Rosemary 2 md Garlic Cloves Minced 1/2 c Dry White Wine 1 md Red Pepper Chopped 1 cn Tomatoes Undrained (1 lb) 1 md Carrot Minced 2 tb Tomato Paste ----------------------------------FILLING---------------------------------- 1 tb Olive Oil 1/8 ts Rosemary, 1/2 lb Mushrooms Coarsely Chopped 1/8 ts Mace 1 lg Leek Coarsely Chopped 1/8 ts Pepper 1 md Shallot Coarsely Chopped 8 tb Parmesan Cheese 1 md Garlic Clove Minced 6 Lasagne Noodles (Ruffled 1/4 ts Marjoram Edges) 1/4 ts Grated Lemon Peel Sauce: Heat Oil in Heavy Large Skillet Over Medium-High Heat. Add Onions, Garlic, Pepper, Carrot, Basil, Marjoram, Pepper & Marjoram. Cook Until Vegetables Are Tender, Stirring Frequently. Add Wine & Boil Until Almost All Liquid Evaporates, About 5 Min. Add Tomatoes; Break Up Large Pieces With Spoon. Mix in Tomato Paste. Reduce Heat To Low, Cover & Cook 45 Min., Stirring Occasionally. Uncover & Simmer Until Sauce Thickens Slightly, Stirring Frequenlty, About 10 Min. (Can Be Prepared 1 Day Ahead And Refrigerated.) Filling: Heat Oil in Skillet Over Medium Heat. Add Mushrooms, Leek, Shallot, Garlic, Marjoram, Lemon Peel, Rosemary, Mace & Pepper & Cook 30 Min., Stirring Occasionally. Uncover & Simmer Until Reduced To Thick Paste, Stirring Occasionally, About 10 Min. Mix in 5 T. Parmesan & Salt. Transfer To Small Bowl. Cover & Refrigerate At Least 20 Min. (Filling Can Be Prepared 1 Day Ahead.) Preheat Oven To 375. Cook Noodles Until Tender But Firm To Bite. Drain & Submerge in Cold Water & Drain. Spread Half Of Tomato Sauce Over Bottom Of 9 in. Square Baking Pan. Pat 1 Noodle Dry. Place On Work Surface. Spread 3 T. Filling On Noodle, Leaving 1 1 /2 Inch Border At Each End. Roll Up Jelly Roll Fashion. Arrange Seam Side Down Over Sauce. Repeat With Other Noodles, Arranging in Pan So They Just Touch. Cover With Foil And Bake 25 Min. Spoon Remaining Saucedecoratively Over Rolls. Cover & Bake 20 Min. Sprinle With Remaining 3 T. Parmesan. Bake Uncovered Until Cheese Melts, About 5 Min. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Linguine With White Clam Sauce #2 Categories: Italian Servings: 4 2 cn (6 1/2 Oz. ) Minced Clams, 1/2 ts Garlic Powder Undrained 1/8 ts Pepper 1/2 c Chopped Onion 4 c Hot Cooked Linguine 2 tb Fresh Minced Parsley 2 tb Grated Parmesan Drain Clams, Reserving Liquid; Set Aside. Coat A Large Nonstick Skillet With Cooking Spray; Place Over Medium High Heat Until Hot. Add Onion; Saute Until Tender. Add Reserve Clam Liquid; Reduce Heat & Simmer Uncovered 15 Min. Stir in Clams, Parsley, Garlic powder & Pepper. Cook Until Thoroughly Heated. Combine Clam Mixture & Linguine in A Large Bowl. Toss Well. Sprinkle With Parmesan Cheese & Serve Immediately. (Fat 2.4, Chol. 26) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: New Vegetable Lasagna Categories: Italian, Vegetarian Servings: 6 1 (10 Oz. ) Pkg. Chopped 1/4 c Burgendy OR Dry Red Wine Spinach, Thawed & Drained 1/4 c Tomato Paste 1 (12 Oz.) Carton Low Fat 2 ts Dried Basil Cottage Cheese 1 1/2 ts Dried Oregano 2 Egg Whites Beaten 1 ts Dark Brown Sugar 2 ts Olive Oil 1/2 ts Pepper 3/4 c Minced Onion 1/4 ts Salt 1 c Sliced Mushrooms 6 Lasagna Noodles, Uncooked 2 cl Garlic Minced 5 c Thinly Sliced Zucchini 2 (14 1/2 Oz.) Cans Tomatoes, 1 1/4 c (5 Oz.) Shredded Drained & Chopped Part-Skim Milk Mozzarella 1/4 c Fresh Minced Parsley 2 tb Grated Parmesan Press Spinach Between Paper Towels. Combine Spinach, Cottage Cheese, & Egg Whites in A Medium Bowl. Stir Well. Set Aside. Coat A Large, Nonaluminim Saucepan With Cooking Spray; Add Oil & Place Over Medium-High Heat Until Hot. Add Onion & Saute 3 Min. OR Until Tender. Add Mushrooms & Garlic; Saute 2 Min. OR Until Mushrooms Are Tender. Add Tomatoes, Parsley, Red Wine, Tomato Paste, Basil, Oregano, Brown Sugar, Pepper & Salt. Stir Well. Reduce Heat & Simmer Uncovered 20 Min. Remove Tomato Mixture From Heat. Set Aside. Coat A 12 X 8 X2 Inch Baking Dish With Cooking Spray. Spoon One- Third Of Tomato Mixture Into Baking Dish. Arrange 3 Noodles Lengthwise in A Single Layer Over Tomato Mixture. Top With 1 1/4 C. Spinach Mixture. Layer 2 1/2 C. Zucchini Over Spinach. Sprinkle With 1/2 C. Mozzarella. Repeat Layers; Top With Remaining Tomato Mixture. Cover & Refrigerate 9 Hours. Bake Uncovered At 350 Degrees For 1 Hour 30 Min. Uncover & Sprinkle With Remaining 1/4 C. Mozzarella Cheese & Parmesan. Let Stand 5 Min. Before Serving. (Fat 9.6. Chol. 68.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Pasta & Vegetables Categories: Italian, Pasta Servings: 4 1 c Part Skim Milk Ricotta 2 c Broccoli Florets 1/2 c Grated Mozzarella 1 c Minced Onions 1/2 c Grated Romano Cheese 3 md Carrots Sliced 3 Egg Whites (Optional) 2 Celery Stalks Sliced 1/2 ts Dried Thyme 1/2 lb Spaghetti 1/2 ts Dried Oregano 1 tb Vegetable Oil 1/8 ts Garlic Powder 1 c Diced Fresh Tomatoes Salt & Pepper 1/2 c Chopped Fresh Parsley Combine Cheeses, Egg Whites, Thyme, Oregano, Garlic Powder, Salt & Pepper in Medium Bowl. Set Aside.Steam Broccoli, Onions, Carrots & Celery Until Broccoli Is Crisp-Tender, About 5 Min. Add Pasta & Oil To Large Pot Of Boiling Water & Cook Until Pasta Is Just Tender But Still Firm To Bite, About 5 Min. Drain. Return To Pot. Add Steamed Vegetables & Toss. Add Cheese Mixture & Toss. Transfer To Serving Bowl. Spoon Tomatoes in Center Of Pasta. Garnish Edges With Parsley. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Pasta Primavera No. 1 Categories: Italian Servings: 2 1 c Nonfat Dry Milk 1/2 c Sliced Mushrooms 1/2 ts Basil, 1 Clove Garlic 1/4 c Chopped Onions 1/4 ts Salt, Dash Of Pepper 1/4 c Frozen Peas 1/4 c Grated Parmesan 1 oz Fat Free Ham, Julienned 1/2 c Diced Zucchini 1 tb Sliced Pimentos 1/2 c Broccoli Flowerettes 1 c Uncooked Pasta Twists In Saucepan, Boil Milk, Basil, Salt & Pepper. in Cup Mix Cornstarch& Water. Add To Milk & Boil, Stirring Constantly. Stir in Parmesan& Cover. Cook Pasta According To Package Directions. in Skillet, Saute Garlic, Zucchini, Broccoli, Mushrooms, Onions & Ham in Oil Until Tender. Add Peas, Pimentos & Pasta & Heat. Pour Sauce Over, Toss & Serve Immediately. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Quick Spaghetti With Meat Sauce Categories: Italian, Pasta, Poultry Servings: 4 1 lb Raw Ground Turkey 1/4 ts Garlic Powder 3 tb Minced Onion 1 cn (6 Oz.) Tomato Paste 1 c Water 2 tb Grated Parmesan 1 1/2 ts Italian Seasoning 2 c Hot Cooked Spaghetti 1/8 ts Salt Coat A Large Skillet With Cooking Spray. Place Over Medium Heat Until Hot. Add Turkey & Onion; Cook Until Turkey Is Browned, Stirring To Crumble. Drain Well. Return To Skillet. Stir in Water & Italian Seasoning, Salt, Garlic Powder & Tomato Paste. Bring To A Boil. Reduce Heat & Simmer Uncovered 10 Min. OR Until Thickened, Stirring Occasionally. Serve Over Spaghetti; Sprinkle With Cheese. 334 Cal. Per 3/4 C. Sauce, 1/2 C. Spaghetti & 1 1/2 t. Cheese. (Fat 12.2, Chol. 74.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Shrimp Pasta Salad Categories: Salads, Pasta, Seafood Servings: 6 1 ts Chicken Bouillon Granules 1 tb White Wine Vinegar 1 c Water 1 tb Dijon Mustard 2 Bay Leaves 6 oz Uncooked Seashell 1 c Dry White Wine Macaroni 1 sm Lemon Thinly Sliced 1 lg Red Bell Pepper Chopped 1 sm Onion Thinly Sliced 1 c Frozen Peas Thawed 3 cl Garlic 3/4 c Minced Fresh Basil 1/4 ts Red Pepper Flakes 1/2 c Minced Purple Onion 1 lb Medium Fresh Shrimp 1/4 c Minced Parsley 2 tb Olive Oil 1/8 tb Red Pepper Combine Bouillon Granules, Water, White Wine, Lemon, Onion, Garlic, Bay Leaves & Red Pepper Flakes. Bring To A Boil; Add Shrimp & Cook 3 To 5 Min. Remove Shrimp From Broth, Reserving Broth. Rinse Shrimp Under Cold Water. Chill. Peel & Devein. Set Aside. Strain Broth Mixture, Reserving 1/2 C. Liquid & Garlic. Discard Lemon, Onion & Bay Leaves. Add Reserved Liquid & Garlic, Oil, Vinegar & Mustard To Process. Blend Until Mixture Is Smooth. Cook Macaroni According Package Directions. Drain. Rinse Under Cold Water & Drain Again. Combine Macaroni, Bell Pepper, Peas, Basil, Purple Onion, Parsley & Red Pepper in A Large Bowl. Add Reserved Broth Mixture, Tossing Well To Coat. Add Reserved Shrimp & Toss Gently. Cover & Chill Thoroughly. (Fat 11. Chol. 38.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Spa Pizzas Categories: Pizza Servings: 4 3 tb Olive Oil 1/2 c Diced Red Pepper 1/2 c Minced Onions 4 8-Inch Flour 0R 6-Inch Corn 1 c Tomato Sauce Tortillas 1/2 ts Oregano 1/2 c Black Olives 1/4 ts Italian Seasoning 1 c Grated Mozzarella Cheese 3/4 c Sliced Mushrooms 1/2 c Diced Green Pepper 1/2 md Zucchini, Thnly Sliced Heat 2 T. Oil in Heavy Medium Saucepan Over Medium Heat. Add Onions & Cook Until Golden, Stirring Occasionally, About 5 Min. Stir in Tomato Sauce, Garlic, Oregano & Italian Seasoning. Simmer Until Thickened, About Five Minutes. Heat Remaining 1 T. Oil in Skillet Over Medium Heat. Add Mushrooms & Zucchini & Cook Until Tender, Stirring Occasionally, Aboutfive Min. Set Aside. Preheat Oven To 350. Place Tortillas On Baking Sheet & Bake Until Crisp, About 4 Min. Spread About 1/4 C. Sauce Over Each. Sprinkle Each With 1/4 C. Cheese. Top Pizzas With Mushrooms, Zucchini, Peppers & Olives. Bake Until Cheese Melts, About 5 Min. Serve. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Spinach-Ricotta Stuffed Shells Categories: Italian Servings: 5 Vegetable Cooking Spray 1/4 ts Pepper Divided 1 c Chopped Onion 15 Cooked Jumbo Macaroni 6 c Chopped Fresh Spinach Shells 1 1/4 c Minced Cabbage 1 cn (10 1/2 Oz.) Chicken Broth 2 tb Chablis OR Dry White Wine 1 cn (6 Oz.) Tomato Paste 2/3 c Part-Skim Ricotta 1/4 ts Salt 2 tb Minced Fresh Parsley 1/4 ts Ground Nutmeg Coat A Large Skillet With Spray. Place Over Medium Heat Until Hot. Add Chopped Onion & Saute Until Tender. Add Spinach, Cabbage & Wine. Saute 4 Min. Stir in Ricotta Cheese, Parsley & 1/8 t., Pepper. Saute 2 Min. Stuff Each Shell With 2 1/2 t. Spinach Mixture. Arrange in Shallow Baking Dish Coated With Spray. Set Aside. Combine Remaining 1/8 t. Pepper, Broth, Tomato Paste, Salt & Nutmegin A Small Bowl. Spoon Over Shells. Cover & Bake At 350 For 30 Min. OR Until Heated Thoroughly. Yields 5 Servings (About 193 Cal. Per 3 Shells & 1/3 C. Sauce) (Fat 3.8 Grams. Per Serving, 194 Calories.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Turkey Stuffed Shells Categories: Poultry, Pasta Servings: 8 1 c Diced Onion Divided 1/2 ts Red Pepper 1/2 c Diced Carrot 1/2 c Burgendy OR Dry Red Wine 1 lb Raw Ground Turkey 1/4 c Parmesan Divided 2 tb Flour 1 cn (14 Oz.) Tomatoes, Salt & Pepper, Undrained & Chopped 1/2 ts Oregano 16 Cooked Macaroni Shells Coat A Skillet Cooking Spray. Place Over Medium Heat Until Hot. Add 1/2 C. Onion & Carrot; Saute 5 Min. Add Turkey; Cook 5 Min. OR Until Turkey Is Browned. Drain; Wipe Skillet Dry With Paper Towels. Return Turkey To Skillet. Add Flour, 1/4 t. Salt, 1/4 t. Pepper, Oregano, Dried Red Pepper Flakes, & Red Wine. Stir Well. Cook 4 Min. OR Until Thickened, Stirring Constantly. Add 2 T. Cheese; Stir Well. Place Mixture in A Bowl; Let Cool. Coat Pan With Cooking Spray & Place Over Medium Heat Until Hot. Add Remaining 1/2 C. Onions; Saute 3 Min. Add Tomatoes, 1/4 t. Salt, 1/4 t. Pepper. Cook 7 Min, Stirring Occasionally. Stuff Each Shell With 3 T. Turkey Mixture. Our Half Of Sauce in Bottom Of An 8-Inch Round Baking Dish. Arrange Shells Over Sauce; Spoon Remaining Sauce Over Shells. Cover And Bake At 350 For 30 Min. Sprinkle With Remaining 2 t. Cheese. About 187 Cal. Per 2 Shells & 3/12 T. Sauce. (Pro. 14.8, Fat 6.4, Carb. 17.7, Chol. 38, Sodim 248, Cal. 77) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Barley Basil Pilaf Categories: Side dish Servings: 7 2 ts Vegetable Oil Basil OR Plain Basil 1 c Pear Barley Uncooked 1/4 c Thinkly Sliced Green 2 c Chicken Broth Onions 1/2 ts Salt 1/8 ts Ground Nutmeg 1/3 c Minced Fresh Cinnamon Heat Oil in A 1 Quart Saucepan Over Medium Heat Just Until Hot, Not Smoking. Add Barley & Cook 5 Min. OR Until Browned, Stirring Constantly. Add Chicken Broth & Salt, Bring To A Boil. Cover & Reduce Heat & Simmer 30 Min. OR Until Barley Is Tender And Liquid Is Absorbed. Remove From Heat. Stir in Basil, Green Onions & Nutmeg. Fat 1.6. Chol. O. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Broiled Chicken Fajitas Categories: Mexican, Chicken Servings: 2 1/2 lb Boned, Skinned Chicken Flavoring Breasts 1 tb Vegetable Oil 1 tb Lemon Juice 1/2 c Green Pepper Strips, 1/2 ts Garlic Powder 1/2 c Thin Onion Wedges 1/2 ts Seasoned Salt 1/2 c Tomato Wedges 1/4 ts Each Oregano & Pepper 1/4 c Mild Picante Sauce Few Drops Liquid Smoke in Bowl, Combine First 7 Ingredients & 1 1/2 t. Oil. Cover & Refrigerate 2 To 8 Hours. Broil Chicken Until No Longer Pink in The Center. Meanwhile, in A Large Skillet, Saute Green Peppers & Onions in Remaining Oil Until Crisp-Tender. Add Tomatoes & Saute 1 Min. Stir in Picante Sauce & Heat Through. Cut Chicken Into Thin Strips& Top With Vegetables. Serve With Four Hot Corn Tortillas. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Cajun Spiced Chicken Categories: Cajun, Chicken Servings: 8 1 c Vegetable Juice Cocktail (1 /2 lB.) 2 tb Red Wine Vinegar 2 tb Chopped Celery 2 ts Hot Sauce 2 tb Diced Green Bell Pepper 1/2 ts Oregano 2 tb Chopped Onion 1 cl Garlic 1 tb Cornstarch 4 Skinned Drumsticks 4 c Hot, Cooked Regular Rice Combine Vegetable Juice, Vinegar, Hot Sauce, Oregano, Minced Garlic in A Large Shallow Container; Stir Well. Add Chicken, Turning Once To Coat. Marinate in Refrigerator 30 Min. Remove From Marinade, Reserving Marinade. Place Chicken On Microwave Glass Platter; Cover With Plastic Wrap, Turning Back 1 Corner To Vent. Microwave At High 8 To 10 Min. OR Until Chicken Is Done, Giving Dish A Quarter-Turn At 2 Min. Intervals. Let Chicken Stand, Covered, 5 Min. Combine Celery, Pepper & Onion in A 1-Quart Glass Measure; Microwave At High 3-4 Min. OR Until Vegetables Are Tender. Combine Reserved Marinade & Cornstarch, Stirring Until Smooth. Add To Vegetable Mixture & Micro- Wave Uncovered At High 1-2 Min. OR Until Thickened. Serve Chicken Overrice; Top With Sauce. About 272 Cal. Per Chicken Piece & 1/2 C. Rice. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chicken & Dumplings Categories: Chicken Servings: 6 6 1/2 c Water Divided 1/2 ts Pepper 4 (8 Oz.) Chicken Breast 1 ts Lemon Juice Halves 4 Drops Hot Sauce 1 1/2 c Sliced Mushrooms 1 cl Garlic Minced 3/4 c Diced Carrots 1 1/4 c + 2 T. Flour, Divided 2 tb Chopped Onion 1 ts Baking Powder 3/4 ts Poultry Seasoning 1/2 c Skim Milk 1/2 ts Salt Place 6 Cups Water And Chicken, Mushrooms, Carrots, Onion in A Large Dutch Oven. Bring To A Boil; Cover. Reduce Heat & Simmer 45 Min. OR Until Chicken Is Tender. Remove Chicken From Broth & Let Each Cool Separately. Discard Bones & Skin. Cut Chicken Into Bite Size & Add To Vegetable Mixture. Cover & Chill 8 Hours. Skim Fat From Broth & Discard. Stir in Poultry Seasoning, Salt, Pepper, Lemon Juice, Hot Sauce & Garlic. Combine 1/4 C. Plus 2 T. Flour & Remaining 1/2 C. Water; Stir Well. Bring Chicken Mixture To A Boil; Stir in Flour Mixture. Reduce Heat & Simmer Uncovered 35 Min. OR Until Thickened. Combine Remaining 1 C. Flour & Baking Powder. Add Milk, Stirring Just Until Dry Ingredients Are Moistened. Drop Batter By Teaspoonfuls Into Boiling Broth; Cover. Reduce Heat And Simmer 15 Min. OR Until Dumplings Are Tender. Pro. 26.4, Fat 3.7, Carb. 27.9, Chol. 61, Iron 2.1, Sodium 317, Calcium 82 ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chicken & Mushrooms Marsala Categories: Italian, Chicken Servings: 4 1 cn (15 Oz.) Tomato Sauce 1/8 ts Pepper With Herbs 2 lb Frying Chicken Pieces, 8 oz Mushrooms Sliced Skinned 1/2 ts Sugar 2 tb Marsala Wine 1/4 ts Salt in 13 X 9 X 2 Inch Baking Dish,Mix Sauce, Mushrooms, Sugar, Salt & Pepper. Place Chicken in Dish & Coat With Sauce Mixture. Cover Tightly With Foil & Bake At 350 F. For 30 Min. Turn Chicken Over & Bake, Uncovered, 30 Min. Longer. Place Chicken On Serving Platter. Stir Marsala Into Sauce & Pour Over. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chicken & Pea Pods Categories: Oriental, Chicken Servings: 4 1 lb Boned, Skinned Chicken 1 ts Gingerroot Sliced in Very Thin Strips 1/2 c Each Carrot Strips, Sliced 1 1/2 ts Cornstarch Celery, Sliced Green Onions 1 tb Soy Sauce 1 cn Sliced Water Chestnuts 1 tb Dry Sherry Drained 1 ts Minced Garlic 1 pk Frozen Chinese Pea Pods 1/2 tb Oil -----------------------------------SAUCE----------------------------------- 1/2 c Chicken broth 1 tb Cornstarch 2 tb Soy Sauce 1 ts Sugar Mix Chicken, Cornstarch, Soy Sauce & Sherry. in Skillet, Heat 1 T. Oil Over High Heat. Stir in Garlic & Ginger. Add Chicken & Stir Fry Until No Longer Pink. Remove. in Remaining Oil, Stir Fry Carrots & Celery 1 Min. Add Green Onions & Stir Fry 30 Seconds. Add Water Chestnuts & Pea Pods. Stir Sauce & Add To Vegetables. Cook, Stirring Until Boiling. Return Chicken To Pan & Heat Through. Sauce: Mix ingredients over medium heat in small saucepan. Pour over chicken. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chicken & Red Cabbage Categories: Chicken Servings: 4 4 c Finely Shredded Red 1 tb Cornstarch Cabbage 1 c Skim Milk 1 tb Vinegar 1 tb Fresh Dillweed 4 (4 Oz.) Skinned, Boned 1/2 ts Chicken Bouillon Granules Chicken Breasts Fresh Dill Sprigs (Opt.) 1 tb Low Cal. Oleo Combine Cabbage & Vinegar in Medium Bowl; Toss Gently To Coat.Place in A Shallow 2 Quart Casserole Coated With Cooking Spray. Arrange Chicken Over Cabbage With Thickest Portions Towards Outsideand Cover With Plastic Wrap, Turning Back 1 Corner To Vent. Microwave At High 8 Min.. Let Stand Covered 5 Min. Melt Oleo in A 2 Cup Glass Measure. Add Milk, Cornstarch, Dillweed & Bouillon Granules; Stir Well. Microwave At High 3-4 Min. OR Until Thickened, Stirring After 2 Min. Serve With Cabbage On Bottom, Then Chicken And Sauce Over Chicken. Garnish With Dill Sprigs. 204 Cal. Per Chicken Breast Half, 1/2 C. Cabbage & 1/4 C. Sauce. (Fat 5, Chol. 74.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chicken Breast With Sage & Nutmeg Categories: Chicken Servings: 4 4 (4 Oz.) Boneless Skinned 1 tb Olive Oil Chicken Breasts 1/4 c Dry Vermouth 2 tb Flour 1 md Size Red Bell Pepper 2 tb Finely Chopped Fresh Sage Cut Into Julienne Strips 1/4 ts Grated Nutmeg Fresh Sage Sprigs 1/8 ts Salt, 1/8 t. Pepper Trim Fat From Chicken. Combine Flour, Sage, Nutmeg, Salt & Pepper. Dredge Chicken in This Mixture & Set Aside. Heat Oil in Large Skillet Over Medium-High Heat Until Hot. Add Chicken; Cook 6 To 7 Min. On Each Side OR Until Browned. Add Vermouth & Bell Pepper. Reduce Heat & Simmer 5 Min. OR Until Chicken Is Tender. Transfer Chicken To Platter; Spoon Sauce Over Chicken & Garnish With Sage Sprigs. ( Fat 6.7. Chol. 72.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chicken Broccoli Salad Categories: Salads, Chicken Servings: 2 1/3 c Uncooked Bulgur Skinned (1 C. Cooked Brown Rice 1/2 c Broccoli Flowerets May Be Substituted For 2 tb Minced Green Onions Bulgur.) 1 ts Lime Juice 2 2/3 c Boiling Water Divided 1/4 ts Pepper 1 ts Chicken Bouillon Granules 1/4 ts Crushed Red Pepper Flakes 1 cl Garlic Crushed 1 ts Minced Gingerroot 1 (10 Oz.) Chicken Breast Combine Bulgur & 2/3 C. Boiling Water in A Large Bowl; Let Stand 30 To 45 Min. OR Until Liquid Is Absorbed. Set Aside. Combine Bouillon Granules, Garlic, & Remaining 2 C. Boiling Water in A Medium Saucepan. Bring To A Boil Over High Heat; Add Chicken. Cover, Reduce Heat & Simmer 20 Min. OR Until Chicken Is Tender. Remove Chicken & Let Cool. Discard Broth. Bone Chicken & Cut Into Bite Side Pieces, Combine With Reserved Bulgur. Steam Broccoli 5 Min. OR Until Crisp Tender. Add To Chicken Mixture. Add Green Onions, Lime Juice Pepper, Red Pepperflakes & Gingerroot To Chicken Mixture, Tossing Well. Cover & Chill 2 To 3 Hours. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chicken Chili Categories: Chili, Chicken Servings: 8 1 lb Skinned & Boned Chicken Pepper Breasts Cut Into 1 Inch 1/2 lb Ground Round Cubes 2 Bay Leaves 2 tb Corn Oil 3 tb Chili Powder 4 md Onions, Chopped 3 cn Undrained Tomatoes 2 lg Green Peppers, Coarsly (1 lb ea) Chopped 1 sm Avocado Cut Into 1/4 in. 3 lg Garlic Cloves Minced Dice 1 ts Cumin 1 c Plain Lowfat Yogurt 1 ts Oregano 1/3 c Minced Fresh Cilantro OR 1/2 ts Thyme Italian Parsley Salt Wrap Chicken & Freeze Until Firm, But Not Solid. Grind Coarsely in Processor, Using On\Off Turns. Heat Oil in Large Dutch Oven Over Medium-High Heat. Add Onions, Green Peppers & Garlic & Cook Until Golden Brown, Stirring Frequently, About 15 Min. Mix in Cumin, Oregano, Coriander & Thyme & Stir 2 Min. Add Chicken, Ground Round & Bay Leaves. Cook Until Meat & Chicken Are No Longer Pink, Breaking Up With A Spoon, About 5 Min. Add Chili Powder. Reduce Heat To Medium & Cook 5 Min, Stirring Frequently. Add Tomatoes, Breaking Up Large Pieces With A Spoon. Mix in Tomato Paste, Salt & Pepper. Reduce Heat, Cover & Simmer 45 Min., Stirring Occasionally. Uncover, Reduce Heat To Lowest Setting & Cook 1 1/2 Hours, Stirring Frequently Near End & Adding Water If Necessary, To Prevent Buring. Adjust Seasoning.(Can Be Prepared 1 Day Ahead & Refrigerated.) Sprinkle Avocado With Lemon Juice. Ladle Chili Into Large Soup Bowls. Spoon 2 T. Yogurt in Center Of Each. Top With Diced Avocado And Minced Cilantro. Serve Hot. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chicken Mozzarella Categories: Italian, Chicken Servings: 8 1/2 c Whole Wheat Breadcrumbs 1 tb Minced Fresh Parsley 1/4 c Wheat Germ 1 ts Dried Basil 8 Boneless, Skinned Chicken 1/8 ts Pepper Breast Halves (2 Lbs.) 1 ts Dried Oregano 1/2 c Skim Milk 1 cl Garlic Minced 2 ts Sesame OR Vegetable Oil 1/2 c (2 Oz) Shredded Mozzarella 1 cn (8 Oz.) Tomato Sauce Combine Breadcrumbs & Wheat Germ; Set Mixture Aside. Trim Excess Fat From Chicken. Place Chicken Between 2 Sheets Waxedpaper & Flatten To 1/4 Inch Thickness, Using A Rolling Pin OR Meat Mallet. Dip Chicken in Milk, Dredge in Bread Crumb Mixture. Coat A Large Skillet With Cooking Spray. Add Oil & Place Over Medium Hot Heat Until Hot. Add Chicken To Skillet & Cook Until Browned On Both Sides. Drain On Paper Towels. Pour One Third Of Tomato Sauce in Bottom Of A 13 X 9 X2 in. Baking Dish Coated With Cooking Spray. Place Chicken Breasts in Dish. Pour Half Of Remaining Tomato Sauce Over Chicken; Sprinkle With Parsley, Basil, Oregano, Pepper, Garlic & Cheese. Top With Remaining Tomato Sauce. Bake At 350 For 30 Min. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chicken Vegetable Casserole Categories: Casseroles, Chicken, Microwave Servings: 6 6 (4 Oz.) Boned, Skinned 1/4 ts Poultry Seasoning Chicken Breast Halves 1 c Skim Milk Divided 1 c Thinly Sliced Carrots 1/4 c (1 Oz.) Shredded Swiss 2 tb Water Cheese 1 lb Unpeeled Red Potatoes, 1 ts Sage Cut Into 1/8 in. Thick 1/4 ts Salt Slices 1/4 ts Poultry Seasonng 2 tb Flour 1 c Frozen Peas Arrange Chicken On A Micrwave Safe Platter With Thickest Portions outside; Cover With Wax Paper. Microwwave At High 8 To 9 Min, Turning Breasts Over & Rotating Dish Every 3 Min.; Let Cool. Cut Chicken Into Bite-Size Pieces. Place Carrots & 2 T. Water in 2 1/ 2Quart Casserole; Cover With Plastic Wrap & Vent. Microwave At High2 Min. Add Potatoes; Cover & Microwave At High 6 To 8 Min. Drain.Combine Flour & 2 T. Milk in A 2 Cup Glass Measure. Microwave At High2 To 3 Min, Stirring Every Min. Add Cheese, Sage, Poultry Seasoning& Salt. Stir Until Cheese Melts. Place Half Of Chicken Pieces in Thee2 1/2 Quart Casserole; Layer With Half Of Potato Mixture. Sprinkle With Half Of The Peas; Top With Half Of Cheese Mixture, Spreading Evenly. Repeat Layers & Cover With Plastic Wrap. Vent. Microwave At High 6 To 7 Min.; Rotate Dish A Half Turn After 3 Min. Let Stand Covered 10 Min. Before Serving. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chicken With Spicy Fruit Sauce Categories: Chicken Servings: 4 1 1/4 c Unsweetened Pineapple Chicken Breasts Juice 1/4 c Low-Sugar Strawberry 1/4 c Golden Raisins Spread 1/2 ts Crushed Red Pepper 1/4 ts Cornstarch 2 cl Garlic Sliced Green Onion Strips 4 (4 Oz.) Boned, Skinned Combine Pineapple Juice, Raisin, Red Pepper & Garlic in A Large Non- Aluminum Skillet; Bring To A Boil. Add Chicken; Cover, Reduce Heat & Simmer 10 Min. OR Until Chicken Is Done. Remove From Skillet & Keep Warm. Bring Cooking Liquid To A Boil; Cook 7 Min. OR Until Reduced To 3/ 4C.; Stirring Occasionally. Combine Strawberry Spread & Cornstarch; Stir Into Cooking Liquid & Cook 1 Min. OR Until Syrupy. Serve Sauce Over Chicken; Garnish With Green Onion Strips. 215 Cal. Per Chicken Breast Half & 3 T. Sauce. (Fat 1.5. Chol. 66.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chicken-Asparagus Rolls Categories: Chicken, Microwave Servings: 4 12 Fresh Asparagus Spears 3 tb Chablis OR White Dry Wine 4 (4 0Z.) Boned, Skinned 1 ts Lime Juice Chicken Breast Halves 1/2 tb Dried Whole Tarragon 1/4 c (1 Oz.) Shredded Swiss 1 ts Minced Fresh Parsley 2 c Sliced Mushrooms Snap Off Tough Ends Of Asparagus, Remove Scales With Vegetable Peeler. Set Aside. Trim Fat From Chicken. Place Each Breast Between Wax Paper & Flatten To 1/4 in. Thickness. Place 3 Asparagus Spears On Each Chicken Breast; Top With 1 T. Cheese. Roll Up Lengthwise; Secure With Wooden Picks. Place Seam Side Down in A 10 Inch Glass Pie Plate Coatedwith Cooking Spray. Cover With Plastic Wrap, Venting One Corner. Microwave At High 5 To 6 Min. OR Until Done. Let Chicken Rolls Stand Covered 5 Min. Combine Mushrooms & Wine, Lime Juice & Tarragon in A 1 Qt. Glass Measure. Microwave At High 2-3 Min. Stirring Once. Stir in Parsley. To Serve, Remove Chicken Rolls From Cooking Liquid, Spoon Mushroom Sauce Over Rolls. About 194 Calories Per Roll And 1/4 C. Sauce. (Fat 6.1. Chol. 79.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Chicken-Vegetable Tetrazzini Categories: Italian, Pasta, Chicken, Microwave Servings: 4 1 lb Boned, Skinned Chicken 2 tb Flour Breasts Cut in 1/2 in. 2/3 c + 2 T. Skim Milk Strips 2 tb Diced Pimento 2 cl Garlic Minced 2 tb Dry Sherry 1 c Frozen Peas 1/4 ts Salt 1 c Mushrooms, Quartered 1/4 ts Pepper 1 tb Oleo 2 c Cooked Hot Spaghetti Place Chicken & Garlic in 2 Quart Glass Measure. Cover With Plastic Wrap & Vent. Microwave At Medium-High 4 Min. Stirring Once. Add Peas; Cover & Microwave At Medium-High 4 Min. Stirring Once. Stir in Mushrooms; Cover & Microwave At Medium-High 2 To 3 Min. OR Just Until Chicken Is Done. Drain Well. Set Aside. Place Oleo in 2 C. Glass Measure. Microwave At High 30 Sec. OR Until Oleo Melts. Add Flour; Stir Well. Gradually Add Milk, Stirring Well. Microwave At High 4 Min. OR Until Thick & Bubbly, Stirring Twice.Stir in Pimento, Dry Sherry, Salt & Pepper. Set Aside. Combine Chicken & Pasta in A Large Bowl. Spoon Sauce Over Mixture. Toss Well. (Fat 6.6, Chol. 73.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Citrus-Wine Chicken Categories: Chicken, Low-cal Servings: 4 1 Frying Chicken, Skinned & 1 c Orange Juice Cut Up (Less Calories When 1 c White Wine Skinned) 1 ts Worcestershire Sauce 1/4 ts Salt 1 cl Garlic Minced 1/4 ts Pepper 2 tb Cornstarch 1/4 ts Onion Powder 1/4 c Water 1/4 tb Paprika 3 Packets Equal 1 tb Oleo, Diet Lightly Sprinkle Chicken Pieces With Salt, Pepper, Onion Powder & Paprika. Place Chicken in Non Stick Shallow Casserole. Melt Oleo. Brush Chicken Pieces. Bake At 375 For 40 Minutes. Combine Juice, Wine, Worcestershire Sauce & Garlic. Pour Over Chicken. Cover & Bake 20 Min. OR Until Tender. Remove Chicken. Combine Cornstarch & Water. Add To Pan Juices. Cook Over Medium Heat, Stirring Constantly Until Thickened. Remove From Heat. Stir in Equal. Serve Sauce Over Chicken. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Crispy Corny Baked Chicken Categories: Chicken Servings: 4 1 Chicken Fryer (2-3 Lbs.) 1 c Skim Milk Cut Up, Skin & Fat Removed 1 c Cornflake Crumbs 1/2 ts Salt 2 cl Garlic Minced 1/8 ts Pepper Preheat Oven To 400 F. Season Chicken With Salt, Pepper & Garlic. Dip Into Milk & Roll in Cornflake Crumbs. Place in Lightly Pam Sprayed Baking Dish Being Careful That The Pieces Do Not Touch. Bake 45 Min. OR Until Tender. (Fat 5.6. Chol. 79.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Polynesian Chicken Categories: Chicken, Microwave Servings: 4 1 lb Boned, Skinned Chicken Chestnuts Drained Breasts Cut Into 1 Inch 1/2 lb Snow Peas Diagonally Pieces Halved 1/2 ts Garlic Powder 1 tb Cornstarch 1 lg Can Pineapple Chunks, 2 tb Low Sodium Soy Sauce Undrained 1 tb Brown Sugar 1 c Diagonally Sliced 1/4 in. 1 tb Cider Vinegar Thick Carrots 2 c Hot, Cooked Long Grain Rice 8 oz Can Sliced Water Sprinkle Chicken With Garlic Powder; Place in 2 1/2 Quart Casserole Coated With Cooking Spray. Cover With Plastic Wrap, Vented. Microwave At High 4-5 Min. OR Until Done. Drain & Set Chicken Aside. Drain Pineapple, Reserving Juice; Set Pineapple Aside. Combine 2 T. Juice, Carrots & Water Chestnuts in The Casserole. Cover & Microwave At High 2 To 3 Min. Add Pineapple & Snow Peas; Cover & Microwave At High 1 Min. Combine Remaining Pineapple Juice, Cornstarch, Brown Sugar, Soy Sauce & Vinegar in A 2-Cup Glass Measure; Stir Well. Microwave At High 1 Min. OR Until Thickened. Add Chicken & Sauce To Casserole; Toss Gently To Coat. Microwave, Uncovered At High 1 Min. OR Until Thoroughly Heated. Serve Chicken Mixture Over Rice. 272 Cal. Per Chicken Breast And 1/2 C. Rice. (Fat 7.5, Chol. 143.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Rosemary Chicken Categories: Chicken, Microwave Servings: 2 2 (4 Oz.) Chicken Breasts 1/2 c Red Bell Pepper Strips Halves, Boned & Skinned 2 Fresh Rosemary Sprigs 1/8 ts Salt 1 tb + 1 t. Lemon Juice 10 Snow Peas Trimmed 2 Fresh Rosemary Sprigs (Opt) Cut Two 12 Inch Square Pieces Of Parchment. Fold in Half, Creasingfirmly. Trim Each Into A Heart Shape; Lightly Coat One Side Of Each Piece With Cooking Spray. Place A Chicken Breast Half On One Half Of A Parchment Heart Near Crease. Sprinkle With Salt. Arange Half Of Peas, Bell Pepper & Rosemary Over Chicken. Sprinkle With Half Of Lemon Juice. Fold Over Remaining Half Of Heart. Starting With Rounded Edge Of Heart, Pleat & Crimp Edges Together To Seal. Twist End Tightly To Seal. Repeat Procedure. Place Bags On A Microwave Safe Dish. Microwave At High 5 To 6 Min. To Serve Cut Open Tops Of Parchment. Discard Rosemary Sprigs. Garnish With Fresh Sprigs If Desired. (Fat 4.3, Chol. 72.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Stir Fry Of Broccoli & Chicken Categories: Chinese, Chicken Servings: 4 1 lb Skinned & Boned Chicken And Cut Into 1/4 in. Thick Breasts, Trimmed Slices 6 c Broccoli Florets (From About 2 lg Cloves Garlic Minced 2 lb Broccoli 1/2 ts Dried Thyme (Crumbled) 2 lg Red OR Green Peppers, 1 ts Dried Basil Crumbled Quartered Lengthwise & Cut 1/2 ts Freshly Ground Pepper Cross-Wise Into 1/8 Inch 1/2 ts Salt Wide Strips 4 tb Freshly Grated Parmesana 1 lg Onion Halved Lengthwise Pound Breasts Between Waxed Paper To Thickness Of 1/4 Inch. Wrap Each Chicken Breast Separately in Plastic & Freeze Until Firm But Not Solid.Cut Chicken Crosswise Into 1/8 Inch Wide Strips. Cover Broccoli With Cold Water in Medium Bowl. Coat Heavy Skillet With Vegetable Spray. Add Olive Oil & Heat Over High Heat 1 Min. Add Red Peppers (OR Green), Onion, Garlic, Basil, Thyme, Pepper & Rosemary To Pan. Stir Fry 2 Min. Drain Broccoli, But Do Not Shake Off Excess Water And Add To Skillet. Stir Fry 3 Min.Reduce Heat To Medium-Low, Cover & Steam 2 Min. Stir in Chicken. Cover & Steam Util Chicken Is Almost Cooked Thru, About 1 Min. Uncover & Increase Heat & Stir Fry Until Liquid Reduces Slightly, About 1 Min. Divide Among Heated Plates. Top Each Portion With 1 T. Parmesan. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Sweet & Sour Chicken -Cranberries Categories: Oriental, Chicken Servings: 6 1 lb Bonned Skinned Chicken 2 tb Cornstarch Breasts, 1/4 Inch Strips 1/4 c Vinegar 1 ts Cornstarch 1 tb Soy Sauce 1/4 ts Salt Vegetable Cooking Spray 1/4 ts Sugar 1 c Sliced Carrots 1/8 ts Pepper 1/4 c Water 1 ts Soy Sauce 1 c Cranberries 1 cl Garlic Minced 1 lg Green Bell Pepper 1 cn (8 Oz. ) Pineapple Chunks Cut Into 1 Inch Squares Undrained 3 c Cooked Rice 1/4 c Sugar Combine Chicken, Cornstarch, Salt, Sugar, Pepper, Soy Sauce & Garlic. Toss Gently. Cover & Chill 2O Min. Drain Pineapple, Reserving Juice in A 1 Quart Glass Measure. Set Pineapple Chunks Aside. Add Water To Juice To Equal 1 Cup. Add 1/4 C. Sugar, 2 T. Cornstarch, Vinegar & 1 T. Soy Sauce To Pineapple Juice. Stir Well. Set Aside. Coat A Large Nonaluminum Skillet OR Wok With Cooking Spray. Place Over Medium High Heat Until Hot. Add Chicken; Stir Fry 5 To 7 Min. Add Carrots & 1/4 C. Water. Cover & Cook 1 Min. Add Reserved Pineapple & Cranberries; Stir Fry 1 Min. Reduce Heat To Medium, Add Reserved Juice Mixture. Bring To A Boil, Stirring Until Thickened. Stir in Bell Pepper; Serve Over Rice. About 299 Cal. Per 1 C. Chicken Mixture & 1/2 C. Rice. (Fat 1.2. Chol. 44.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Tandoori Roasted Chicken Categories: Indonesian, Chicken Servings: 5 1 ts Saffron Threads 2 cl Garlic Chopped 1/2 c Lemon Juice 1 (8 Oz.) Carton Plain 1 (3 1/2 Lb.) Fryer Skinned Low-Fat Yogurt 2 ts Coriander Seeds 1/4 ts Crushed Pequin Quebrado 2 ts Minced Gingerroot Chile 1 ts Ground Cumin Combine Saffron & Lemon Juice; Let Stand About 5 Min. Drain, Reserving Lemon Juice. Set Aside Saffron Threads & Lemon Juice. Discard Giblets & Neck Of Chicken. Rinse Under Cold Water & Pat Dry. Place Chicken, Breast Side Up in A Shallow Baking Dish Coated With Cooking Spray. Cut 2 (1/2 Inch Deep & 1 Inch Long) Slits in Each Chicken Thigh & Breast. Pour Reserved Lemon Juice Into Slits. Cover & Marinate in Refrigerator 30 Min. Combine Reserved Saffron, Coriander Seeds, Gingerroot, Cumin, Garlic& 1/2 C. Yogurt Into Food Processor. Process Until Smooth. Transfer Mixture To A Bowl. Add Remaining Yogurt & Crushed Chile, Stirring Well. Spread Yogurt Mixture Over Chicken; Cover & Marinate in Refrigerator 1 Hour. Remove Chicken From Marinade, Reserving Marinade. Place Chicken, Breast Side Up, in A Shallow Roasting Pan; Spoon Reserved Marinadeover Chicken. Bake At 400 F. For 15 Min. Reduce Heat To 350 F. & Bake An Additional 1 To 1 1/2 Hours OR Until Drumsticks Are Easy To Move & Juices Run Clear. Let Stand 5 Min. (Fat 7.7. Chol. 83) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Tex-Mex Roasted Chicken Categories: Chicken Servings: 5 1 ts Ground Cumin 1 (3 Lb.) Broiler, Skinned 1 ts Chili Powder 2 c Coarsley Chopped Zucchini 1/2 ts Basil 1 1/4 c Unpeeled, Seeded & 1/4 ts Salt Coarsely Chopped Tomatoes. 1 tb White Wine Vinegar Combine First 6 Ingredients; Stir Well & Set Aside. Remove Giblets & Neck From Chicken & Discard. Rinse Chicken & Pat Dry. Rub Outside Of Chicken With Spice Mixture. Place Chicken, Breast Side Down in A Deep 3 Qt. Casserole. Cover With Wax Paper & Microwave At High 8 To 9 Min. Turn Chicken, Breast Side Up & Microwave Covered With Wax Paper At High 8 To 9 Min. Remove Chicken To Serving Platter.Reserve Drippings in Casserole. Let Chicken Stand Covered 15 Min. Add Vegetables To Drippings; Toss To Coat. Microwave At High 3 To 4 Min. OR Until Crisp-Tender, Stirring Halfway Through Cooking Process.Arrange Vegetables Around Chicken. About 192 Cal. Per 3 Oz. Chicken & 1 1/4 C. Vegetables. (Fat 6.8, Chol. 76) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Greek Stuffed Footballs Categories: Greek, Poultry Servings: 6 3/4 c Water 1/4 ts Allspice, 1/4 t. Pepper 1/4 c Uncooked Brown Rice 2 Egg Whites 1/2 lb Ground Turkey 1 (1 Lb.) Loaf Frozen White 1/2 c Minced Onion Bread Dough 2 cl Garlic Minced 1 ts Water 1/2 ts Oregano, 1/2 t. Thyme 1 1/2 ts Sesame Seeds 1/2 ts Chicken Bouillon Granules Bring 3/4 C. Water To A Boil in A Saucepan. Stir in Rice. Cover, Reduce Heat & Simmer 40 Min. OR Until Rice Is Tender & Water Is Absorbed. Remove From Heat. Set Aside. Combine Turkey, Onion & Garlic in A Large Skillet. Cook Over Medium Heat Until Turkey Is Browned & Onion Tender. Remove From Heat. Stir in Reserved Rice, Oregano, Thyme, Bouillon Granules, Allspice, Pepper & 1 Egg White, Blending Well. Thaw Bread Dough According To Directions. Place in A Large Bowl Coated With Cooking Spray, Turning Once To Coat Top. Cover & Let Rise in A Warm Place (85 Degrees) Free From Drafts, 1 Hour OR Until Doubled in Bulk. Combine Egg White & 1 t. Water, Blending Well. Divide Dough Into 6 Equal Portions. Roll Each Portion To A 7 Inch Circle. Place 1/2 C. Turkey Mixture in Center Of Each Circle. Brush Edges Of Dough With Egg White Mixture, Fold in Half & Seal Edges. Gently Shape Into An Oblong Ball. Place Seam Side Down On A Baking Sheet Coated With Cooking Spray. Brush Tops With Egg White Mixture; Sprinkle With Sesame Seeds. Bake At 400 F. For 18 To 20 Min. OR Until Golden Brown. Serve Warm OR At Room Temperature. Serve With 3 T. Cucumber-Yogurt Sauce. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Honey-Apple Glazed Turkey Breast Categories: Poultry Servings: 12 1/3 c Honey & Undiluted 1 tb Dry Mustard 1 (6 1/2 To 7 Lbs.) Turkey 1 (6 Oz.) Can Frozen Apple Breast Skinned Juice Concentrate, Thawed Combine Honey, Mustard & Apple Juice in A Small Bowl, Stirring Well;Set Aside. Place Turkey Breast On A Rack in A Roasting Pan; Insert Meat Thermometer Into Meaty Portion So That It Does Not Touch The Bone. Baste With The Honey Mixture. Cover & Bake At 325 For 1 Hour. Uncover & Bake An Additional Hour OR Until Meat Thermometer Registers170 Degrees, Basting Frequently With Honey Mixture. Let Cool 10 To 15 Min. Before Slicing. (Fat 1.9. Chol. 72.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Spicy Italian Patties Categories: Italian, Poultry Servings: 4 1 cn (8 Oz.) Tomato Sauce 1 lg Clove Garlic Minced 2 ts Italian Seasoning 1 ts Fennel Seeds 1/4 ts Salt 1/2 ts Crushed Red Pepper 1 lb Ground Turkey Raw Combine Tomato Sauce, 1 t. Italian Seasoning & 1/8 t. Salt in A Small Saucepan. Cover & Cook Over Medium Heat Until Hot; Set Aside & Keep Warm. Combine Turkey, Garlic, Remaining 1 t. Italian Seasoning, Fennel Seeds, Pepper & 1/8 t. Salt. Stir Until Blended. Divide Mixture Into 4 Equal Portions & Shape Into 1/2 in. Thick Patties. Coat A Largenonstick Skillet With Cooking Spray; Place Over Medium Heat Until Hot. Add Patties & Cook About 9 Min. OR Until Done, Turning Once. Place Patties On A Serving Platter; Top With Sauce. 211 Cal. Per Patty & 1/4 C. sauce ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Turkey Almond Stir Fry Categories: Oriental, Poultry Servings: 4 1 1/4 lb Turkey Breast 1 pk (6 Oz.) Pea Pods Tenderloins 3/4 c Chicken Broth 1 tb Oil 1 tb Cornstarch 1 md Onion Thinly Sliced 2 tb Soy Sauce 1 Stalk Celery Cut Into Thin 1/4 ts Ground Ginger Slices 1/3 c Toasted Slivered Almonds 2 c Sliced Mushrooms Cut Turkey Into 1-Inch Cubes. Salt & Pepper Lightly To Taste. Spray Cooking Spray in Large Skillet OR Wok. Add Oil. Heat Oil Until Hot Over Med-High Heat. Add Turkey. Stir-Fry Until No Longer Pink, About 3 Min. Add Onion & Celery; Stir Fry 1 Min. Add Mushrooms; Stir Fry 1 Min. Add Pea Pods, Stir Fry 1 Min. Longer. Mix Broth, Cornstarch, Soy Sauce & Ginger. Stir Into Turkey Mixture. Heat To Boiling, Stirring Constantly. Boil & Stir 1 Min. Top With Almonds.Serve With Rice. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Turkey Breast- Orange Blackberry Relish Categories: Poultry Servings: 15 1 md Size Orange, Seeded & Thawed & Drained Coarsely Chopped 1/4 c Water 1/3 c + 2 T. Frozen Orange 1 (6 Lb.) Turkey Breast Juice Concentrate Thawed & Skinned Undiluted & Divided 12 Leaf Lettuce Leaves 1/4 c Firmly Packed Brown Sugar 2 Medium Size Oranges Cut 2 tb Cornstarch Into 1/4 Inch Slices 1 (16 Oz.) Pkg. Frozen 2 1/2 tb Relish. Unsweetened Blackberries, With Knife Blade in Processor, Add Chopped Orange. Process 1 1/2 Min. OR Unti Finely Chopped. Place Chopped Orange in A Medium Non- Aluminum Saucepan. Add 2 T. Orange Juice Concentrate, Brown Sugar, Cornstarch & Thawed Blackberries; Stirring Gently. Place Over Medium-Low Heat & Cook 7 Min. OR Until Mixture Thickens, Stirring Constantly.Place in A Medium Bowl; Cover & Chill. Combine Remaining 1/3 C. Orange Juice Concentrate & 1/4 C. Water. Set Aside. Place Turkey Breast On A Rack Covered With Cooking Spray & Place Rack in A Shallow Rosting Pan. Insert Meat Thermometer Into Meaty Portion, Making Sure It Does Not Touch The Bone. Baste Turkey Breast With Orange Juice Mixture. Cover & Bake At 325 F. For About 1 Hour. Uncover & Bake Turkey Breast An Additional Hour OR Until Meat Thermometer Registers 170 F., Basting Frequently With Orange Juice mixture. Place Turkey Brest On A Lettuce Lined Serving Platter; Cover Loosely With Foil & Let Stand About 15 Min. Before Slicing. Arrange Orange Slices Around Turkey Slices & Serve Relish With Turkey. 201 Cal. Per 3 Oz. Turkey & (Fat 3.1. Chol. 59.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Turkey Breast-Spinach Rice Dressing Categories: Poultry, Rice Servings: 12 1 (5 Lb.) Turkey Breast, 1 tb Oleo Boned & Skinned 1/4 ts Dried Summer Savory 1 c Minced Onion (1 Medium) 1/4 ts Salt 1 c Sliced Mushrooms 1/4 ts Pepper 3 c Coooked Brown Rice 2 Egg Whites Slightly Beaten 2 tb Fine, Dry Breadcrumbs 1 pk Frozen Spinach Drained 2 cl Garlic, Minced And Thawed. 1 ts Dried Basil Trim Fat From Breast, Remove Tendons. Place Outer Side Of Turkey Breast On Plastic Wrap, Bone Side Up. Starting From Center, Slice Horizontally Through Thickest Part Of Each Side Of Breast Almost To, But Not Through, Outer Edge. Flip Cut Pieces Over To Enlargebreast. Place Plastic Wrap Over Breast, Flatten To A More Even Thickness. Place Loose Edges Of Breast Over Thinner Portions. Set Aside. Coat A Large Nonstick Skillet With Cooking Spray. Place Over Medium-High Heat Until Hot. Add Onions & Mushrooms; Saute Until Tender. Remove From Heat. Add Rice & Next 10 Ingredients, Stir Well. Spread Spinach Mixture in Center Of Turkey Within 2 Inches Of Sides; Roll Up Jellyroll Fashion, Starting With The Short Side, To Approximately An 11 X 6 Inch Roll. Secure At 2 Inch Intervals, Using Heavy String. Place, Seam Side Down, in A Shallow Roasting Pan Coated With Cooking Spray. Brush Turkey Breast Lightly With Oleo. Bake, Uncovered At 325 F. For 2 Hours, Basting Occasionally With Remaining Oleo. Place Turkey Breast On A Serving Platter. Let Stand 10 Min. Before Slicing. Remove String. Cut Turkey Roll Into Slices. Place On Individual Plates. (Fat 4.4. Chol. 59.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Turkey Cutlets Milanaise Categories: Italian, Poultry Servings: 4 2 (1 Oz.) Slices French Bread 8 (2 Oz.) Turkey Breast OR Other Firm White Bread Cutlets Cubed 2 tb Flour 1/4 c Grated Parmesan 1 tb Chopped Fresh Parsley 1 Egg Beaten Lemon Wedges 1 Egg White With Knife Blade in Processor, Add Bread Cubes. Process About 30 Sec. OR Until Crumbs Are Fine. Spread Crumbs On An Ungreased Baking Sheet. Bake At 350 For 7 Min. OR Until Crumbs Are Lightly Browned. Combine 1 C. Bread Crumbs & Parmesan Cheese in A Shallow Bowl; Reserving Remaining Crumbs For Another Use. Set Aside. Combine Egg & Egg White in A Shallow Bowl. Set Aside. Pound Each Turkey Cutlet To 1/4 in. Thickness. Sift Flour Over Both Sides Of Cutlets. Dip Cutlets in Egg Mixture; Dredge in Breadcrumb Mixture. Place Cutlets On A Baking Sheet Coated With Cooking Spray. Bake At 450 For 8 Min. Sprinkle With Chopped Parsley & Serve With Lemon Slices. (Fat 6.1. Chol. 131.) ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Turkey Vegetable Stir-Fry Categories: Oriental, Poultry Servings: 4 1 tb Cornstarch 4 Green Onions Minched 2 tb Soy Sauce 1 Stalk Celery Diagonally 1/4 ts Ground Ginger Sliced 1 (10 1/2 Oz.) Can Chicken 1 (6 Oz.) Pkg. Snow Peas Broth Thawed 1 Carrot, Cut Into Julienne 2 c Coarsely Chopped Cooked Strips, Turkey Breast 2 tb Vegetable Oil 2 c Brown Rice Cooked 2 c Sliced Mushrooms 2 tb Silvered Almonds Toasted Combine Cornstarch, Ginger, Chicken Broth & Soy Sauce in A 2 Cup Glass Measure. Stir Well. Microwave Uncovered At High 2 To 3 Min. OR Until Thickened, Stirring Every 30 Seconds. Set Aside. Combine Carrot & Oil in A 2 1/2 Quart Casserole. Cover With Plastic Wrap; Microwave At High 1 To 2 Min. OR Until Carrot Is Crisp-Tender. Stir After 1 Min. Add Mushrooms, Onions & Celery. Microwave Uncovered At High For 1 To 2 Min.; Stir Well. Add Soy Sauce Mixture, Snow Peas & Turkey; Stir Well. Microwave At High 2 To 3 Min ; Stir.After 30 Seconds. Serve Over Rice. Garnish With Almonds. 358 Cal. Per 1 C. Turkey Mixture & 1/2 C. Rice. Fat 12.2. Chol. 49. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Turkeyburgers Parmigiana Categories: Sandwiches, Poultry Servings: 4 1/4 c Chicken Broth 1 cl Garlic Minced 1 cn (8 Oz.) Tomato Sauce 1/2 c Italian Seasoned 1/2 ts Oregano Breadcrumbs 1 lb Ground Raw Turkey 1/2 c ( 2 Oz.) Shredded 1/4 c Minced Fresh Parsley Mozzarella 1/4 ts Poultry Seasoning Parsley Sprigs 1/8 ts Pepper, Combine Chicken Broth, Tomato Sauce & Oregano in A Small Bowl. Stir & Set Aside. Combine Turkey, Parsley, Poultry Seasoning, Pepper & Garlic in A Medium Bowl. Stir Until Well Blended. Divide Mixture Into 4 1/2 Inch Thick Patties. Sprinkle Breadcrumbs On A Sheet Of Waxed Paper; Press Patties in Breadcrumbs, Lightly Coating Each Side. Place Patties in A Shallow Baking Dish Coated With Cooking Spray. Bake At 450 For 8 Min. Drain. Turn Patties Over; Spoon Tomato Mixture Evenly Over Patties. Bake An Additional 8 Min. OR Until Sauce Is Bubble. Sprinkle Patties With Cheese, Bake 1 Additional Minute OR Until Cheese Melts. (About 280 Cal. Per Patty & 1/4 C. Sauce.) Fat 13.3, Chol. 80. ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Apple-Cranberry Chutney Categories: Chutney Servings: 2 2 c Peeled, Chopped Rome 1 tb Grated Orange Rind Apples (About 2 Medium) 2 tb Cider Vinegar 1 c Cranberries 1/4 ts Ground Cloves 1/4 c Golden Raisins 1/4 ts Ground Nutmeg 2 tb Brown Sugar 1/4 ts Ground Cinnamon Combine All Ingredients in A Nonaluminum Saucepan. Place Over High Heat. Bring To A Boil, Stir Constantly. Reduce Heat & Simmer Uncovered 15 Min. OR Until Apples Are Tender. Remove From Heat & Let Cool. With Knife Blade in Processor, Add Cranberry Mixture. Process, Pulsing 1 OR 2 Times Until Combined. Place in A Medium Bowl. Cover& Chill. (Fat 0. Chol. 0.) -----