Home Made Turkey Soup

• 8-10 Servings
• Prep: 30 min. Cook: 2 hours 35 min.

30 155 185

Ingredients

• 1 leftover turkey carcass (from a 10- to 12-pound turkey)
• 2 quarts water
• 1 medium onion, halved
• 1/2 teaspoon salt
• 2 bay leaves
• 1 cup chopped carrots
• 1 cup uncooked long grain rice
• 1/3 cup chopped celery
• 1/4 cup chopped onion
• 1 can (10-3/4 ounces) condensed cream of chicken or cream of mushroom soup, undiluted

Directions

• Place the turkey carcass in a stockpot; add the water, onion, salt and bay leaves. Slowly bring to a boil over low heat; cover and simmer for 2 hours.
• Remove carcass; cool. Strain broth and skim off fat. Discard onion and bay leaves. Return broth to the pan. Add the carrots, rice, celery and chopped onion; cover and simmer until rice and vegetables are tender.
• Remove turkey from bones; discard bones and cut turkey into bite-size pieces. Add turkey and cream soup to broth; heat through. Yield: 8-10 servings (about 2 quarts).
• I had leftover spinach from a spinach artichoke dip I made earlier in the day, so I put that in too.  Added some nice color!

Huli-huli Chicken!

This is a marinade recipe, so don’t be fussy about measuring. Jus’ do ‘em to taste.

The recipe is enough for about three chickens, split in half.  You can use chicken pieces if that’s what you have. Marinate your chicken for at least a half-hour.

                               1/3 cup ketchup
                               1/3 cup soy sauce
                               1/4 cup brown sugar
                               1/4 cup honey
                               1/4 cup sherry
                               1-2 Tbsp. sesame oil
                               1-2-more pieces ginger root, crushed
                               3 cloves garlic, crushed
                               Worchestershire sauce to taste
                               Sriracha or Asian chili paste (or red pepper flakes) to taste
                               Squeeze a lemon in if you've got one

Brush the chicken with the remaining marinade while cooking over a grill. And don't forget to huli the chicken.

Roast Chicken with Mustard-Thyme Sauce and Green Salad with Olives

This recipe sounded really yummy - a good Sunday supper!
 
INGREDIENTS

• 10 1/2 cups water  
• 1/2 cup coarse kosher salt 
• 3 tablespoons honey  
• 2 tablespoons fresh lemon juice  
• Peel from 1 lemon, cut into long strips with vegetable peeler  
• 1 bay leaf  
• 3 large fresh thyme sprigs plus 1 teaspoon fresh thyme leaves
• 1 4 1/2-pound chicken (giblets reserved for another use)
• 2 cups (or more) low-salt chicken broth, divided
• 1 tablespoon butter, room temperature
• 1 tablespoon all purpose flour
• 2 tablespoons whole grain mustard

Green Salad with Olives

PREPARATION

• Bring 10 1/2 cups water, coarse salt, honey, lemon juice, lemon peel, bay leaf, and thyme sprigs to boil in large pot. Cool slightly, then refrigerate brine until cold. Place chicken in very large resealable plastic bag; add brine and seal. Refrigerate chicken 6 hours.
  
• Drain chicken from brine; rinse and pat dry. Place chicken on plate. Let stand uncovered in refrigerator at least 2 hours and up to 24 hours.
  
• Preheat oven to 375°F. Place chicken on rack in roasting pan. Roast chicken 20 minutes; add 1 cup broth to roasting pan. Roast chicken 20 minutes longer; add 1 cup broth to roasting pan. Roast chicken until thermometer inserted into thickest part of thigh registers 170°F, about 45 minutes. Let chicken rest 10 minutes.
  
• Meanwhile, pour juices from roasting pan into 2-cup measuring cup. Add more broth if needed to equal 2 cups. Simmer butter in medium saucepan over medium heat until beginning to brown, about 2 minutes. Add flour; stir 1 minute. Whisk in broth mixture; bring to boil. Stir in mustard and 1 teaspoon thyme leaves. Season sauce with salt and pepper.
  
• Slice chicken. Divide chicken among plates. Drizzle with sauce and serve Green Salad with Olives alongside.

Herb Roasted Turkey Breast with Pan Gravy

Don't want to make a whole turkey this Thanksgiving Day?  Try this Rachel Ray recipe for a delicious herb-stuffed and roasted turkey breast.  Sooo good!

Ingredients

• 1 small (golf-ball sized) onion, peeled and coarsely chopped
• 1 lemon, scrubbed clean
• 12 fresh sage leaves
• Large handful fresh flat-leaf parsley (about 1/2 cup, from 12 stems)
• 3 tablespoons extra-virgin olive oil, plus more for oiling pan
• 1 teaspoon salt, plus more as needed
• 6 fresh bay leaves
• 4 tablespoons butter
• 2 boneless turkey breast halves, skin on (about 2 to 2 1/2 pounds each)
• Freshly ground black pepper
• 3 tablespoons all-purpose flour
• 1/4 cup apple or regular brandy (recommended: Calvados)
• 2 to 3 cups apple cider
• Salt and pepper

Directions

Preheat the oven to 450 degrees F. Oil a roasting pan and set it aside.


Put the onion into the bowl of a mini food processor. Using a vegetable peeler, peel the zest from the lemon in thin strips, being careful not to cut into the bitter white pith. Add the lemon zest to the food processor and reserve the whole lemon for another use. Chop the onion and lemon zest until fine. Add the sage, parsley, olive oil, and 1 teaspoon salt and pulse until it forms a coarse paste.


Put 2 of the bay leaves and the butter into a small pan and heat over medium-low heat until the butter is bubbling. Remove from the heat and set aside.


Put the turkey breasts on a work surface. Carefully run your fingers between the skin and the flesh from 1 end, being careful not to pull it completely off, creating a pocket. Season the turkey breasts generously with salt and pepper. Stuff half of the herb paste under the skin of each breast, and spread it evenly under the skin. Transfer the breasts to the roasting pan, and slide 2 bay leaves underneath each one. (The heat of the pan will release the bay leaf oils and flavor the breast.) Using a pastry brush, baste the breasts with half of the bay butter. Place the turkey in the oven and immediately decrease the temperature to 400 degrees F. After 20 minutes, baste the turkey breasts with the remaining butter, and roast for an additional 20 to 25 minutes, until cooked through, and a thermometer placed in the thickest part of the breast registers 170 degrees F.

Remove from the oven, transfer to a platter, cover, and let rest for 10 minutes before carving while you make the gravy.


Put the roasting pan over the burner on medium heat. Sprinkle the flour over the pan juices, and cook, stirring, for a few minutes. Add the apple brandy, and scrape the pan to lift the bits that are stuck to the bottom. Cook for a minute to burn off the alcohol, then, while stirring, pour in the apple cider. Bring to a simmer, and stir until thickened. Season with salt and pepper.


Slice the turkey breast on the diagonal, and serve with warm gravy.

Aloha Chicken

My sister makes this for her family and sent me the recipe awhile ago.  Thanks for posting it again Susan!  This time I'm going to save it.  :)  This is a Taste Of Home recipe.

Ingredients

• 4 boneless skinless chicken breast halves (4 ounces each)
• 1 tablespoon all-purpose flour
• 1 tablespoon vegetable oil
• 2 cans (8 ounces each) unsweetened pineapple chunks
• 1 teaspoon cornstarch
• 1 tablespoon honey
• 1 tablespoon reduced-sodium teriyaki sauce or reduced-sodium soy sauce
• 1/8 teaspoon pepper
• Hot cooked rice

Directions

• Flatten the chicken to 1/4-in. thickness. Place flour in a large resealable plastic bag; add chicken and toss to coat.
• In a large skillet, brown chicken over medium heat in oil for 3-5 minutes on each side or until juices run clear. Remove and keep warm. Drain pineapple, reserving 1/4 cup juice. (Discard remaining juice or save for another use.)
• In a small bowl, combine cornstarch and reserved juice until smooth. Gradually add to skillet. stir in the honey, teriyaki sauce and pepper. Bring to a boil. Cook and stir for 30 seconds or until thickened. Add pineapple and chicken; heat through. Serve with rice. Yield: 4 servings.

Nutritional Analysis: One serving (prepared with reduced-sodium teriyaki sauce; calculated without rice) equals 238 calories, 7 g fat (0 saturated fat), 73 mg cholesterol, 145 mg sodium, 17 g carbohydrate, 0 fiber, 28 g protein. Diabetic Exchanges: 4 very lean meat, 1 fruit, 1/2 fat.

Asian Vinegar Chicken

Vietnamese dishes like this one are lighter and fresher in flavor than those of other Asian countries. The differences are subtle but are noted by the use of fish sauce instead of soy sauce, as seen in this sweet-and-sour Vietnamese chicken recipe. The chicken is cooked with vegetables in a flavorful sauce and served on a bed of egg noodles.

ingredients

• 8 dried mushrooms (1-1/3 cups), such as shiitake or wood ear mushrooms
• 1 pound skinless, boneless chicken breast halves
• 4 green onions, sliced (1/2 cup)
• 1 stalk lemon grass, cut into 2-inch lengths, or 1 teaspoon finely shredded lemon peel
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup water
• 2 tablespoons cider vinegar or white vinegar
• 2 teaspoons grated fresh ginger
• 1 tablespoon cooking oil
• 6 cloves garlic, minced
• 4 cups sliced bok choy
• 1 medium onion, chopped (1/2 cup)
• 1 to 2 tablespoons fish sauce
• 1 teaspoon sugar
• 2 cups hot cooked Chinese egg noodles or fine egg noodles
• 1 small red sweet pepper, cut into bite-size strips (optional)

directions

1. In a small bowl cover mushrooms with warm water. Let soak for 30 minutes. Rinse well and squeeze to drain thoroughly. Thinly slice mushroom caps. Discard stems. Set sliced caps aside.
2. Meanwhile cut chicken into thin bite-size strips. In a medium bowl stir together green onions, lemon grass or lemon peel, salt, and pepper. Stir in chicken. Let stand for 15 minutes.
3. For sauce, in a small bowl stir together water, vinegar, and ginger. Set aside.
4. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add bok choy and onion; stir-fry for 2 to 3 minutes or until crisp-tender. Remove bok choy mixture from the wok.
5. Add half of the chicken mixture to the hot wok. Stir-fry for 2 to 3 minutes or until no pink remains. Remove chicken from the wok. Repeat with remaining chicken mixture. Return all chicken to the wok. Discard lemon grass, if used. Push chicken from the center of the wok.
6. Add sauce to the center of the wok. Cover and cook for 1 minute. Uncover wok. Add fish sauce, sugar, and mushrooms. Cook and stir for 2 minutes or until sauce is slightly reduced. Return bok choy mixture to the wok. Stir all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes more or until heated through. Serve immediately over hot cooked noodles. Sprinkle with red sweet pepper strips, if desired. Makes 4 to 5 servings.

recipe source

BHG.com

Lemony Chicken Salad in Tomato Shells

These small, stuffed Roma tomatoes make a colorful and flavorful appetizer. The chicken salad contains celery and toasted almonds, which provides a little crunchiness to the stuffed tomatoes. You can share this recipe with others that are looking for good appetizers to serve.

ingredients

• 3/4 cup finely chopped smoked chicken or turkey
• 2 tablespoons finely chopped celery
• 1 tablespoon thinly sliced green onion
• 3 tablespoons mayonnaise or salad dressing
• 1/4 teaspoon finely shredded lemon peel
• 1 teaspoon lemon juice
• 1/8 teaspoon freshly ground pepper
• 10 to 12 small Roma tomatoes
• 1/2 cup chopped arugula, watercress, or fresh spinach
• 2 tablespoons chopped toasted almonds

directions

1. For salad, combine smoked chicken or turkey, celery, and green onion in a small mixing bowl. Stir in mayonnaise or salad dressing, lemon peel, lemon juice, and pepper. Cover and chill up to 4 hours. Cut tomatoes in half lengthwise. Scoop out and discard the tomato pulp, leaving 1/4-inch-thick shells. Place tomato shells, cut sides down, on paper towels to drain. Let stand for 30 minutes.
2. Just before serving, stir watercress, arugula, or spinach and almonds into the chicken mixture. Spoon some salad into each tomato shell. Arrange on a platter. Serve immediately or cover with plastic wrap and chill in the refrigerator up to 1 hour. Makes 20 to 24.

recipe source

BHG.com

Paprika Chicken with Sour Cream Gravy

Ingredients:

• 1/2 cup all-purpose flour 
• 2 tsp. paprika 
• 1 tsp. garlic powder 
• 1 tsp. ground black pepper 
• 1 tsp. ground red pepper 
• 4 boneless chicken breast halves 
• 1/4 cup butter OR margarine 
• 1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup 
• 1/4 cup sliced green onions 
• 1 container (8 oz.) sour cream 

Directions:

MIX flour, paprika, garlic powder, black pepper and red pepper on plate. Coat chicken.

HEAT butter in skillet over medium heat. Cook chicken 10 min. or until browned. Set chicken aside.

ADD soup and green onions. Heat to a boil. Return chicken to pan. Cover and cook over low heat 10 min. or until chicken is done. Stir in sour cream. Serves 4.

TIP: Serve with a rice blend, steamed cut green beans and carrot slices. For dessert serve your favorite fruit and gelatin combination.

Campbell's® 15-Minute Chicken & Rice Dinner

Ingredients:

• 1 tbsp. vegetable oil 
• 4 skinless, boneless chicken breast halves 
• 1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup 
• 1 1/2 cups water 
• 1/4 tsp. paprika 
• 1/4 tsp. ground black pepper 
• 2 cups uncooked instant white rice * 
• 2 cups fresh OR frozen broccoli flowerets 

Directions:

HEAT oil in skillet. Cook chicken 10 min. or until browned. Remove chicken.

ADD soup, water, paprika and pepper. Heat to a boil.

STIR in rice and broccoli. Return chicken to pan. Sprinkle additional paprika and pepper over chicken.  Cover and cook on low heat 5 min. or until chicken is done. Serves 4.

TIP: *For creamier dish, use 1 1/2 cups rice.

Sweet and Sour Chicken

ingredients

• 1 pound skinless, boneless chicken breasts or thighs
• 1 beaten egg
• 1 cup packaged biscuit mix
• 1/3 cup water
• 1-1/2 cups cooking oil
• 1 20-ounce can pineapple chunks (juice pack)
• 1/3 cup sugar
• 1/4 cup soy sauce
• 1/4 cup cider vinegar
• 2 tablespoons cornstarch
• 2 teaspoons paprika
• 1 tablespoon cooking oil
• 1 large green sweet pepper, cut lengthwise into strips
• 4 green onions, cut into 2-inch lengths
• 2 cups cherry tomatoes, halved
• Hot cooked rice

directions

1. Cut chicken into 1-inch pieces. In a medium bowl combine egg, biscuit mix and water. Dip chicken pieces into batter to coat.
2. Heat 1-1/2 cups cooking oil in wok or small deep-fat fryer over medium heat (375 degrees F). Fry chicken pieces in hot oil, a few at a time, until golden brown (about 2 minutes). Remove chicken pieces as they brown and drain on paper towels. Discard cooking oil. Keep chicken warm in a 300 degree F oven.
3. For sauce, drain pineapple, reserving juice. Add enough water to juice to make 1-3/4 cups. In a bowl combine sugar, soy sauce, vinegar, cornstarch, and paprika. Add pineapple juice mixture; set aside.
4. Add 1 tablespoon cooking oil to the wok or 12-inch skillet. Preheat over medium-high heat. Stir-fry green sweet pepper and green onions in hot oil for 2 to 3 minutes or until crisp-tender. Remove vegetables from wok. Stir sauce; add to center of wok. Cook and stir until slightly thickened and bubbly. Add cooked vegetables, pineapple chunks, and tomatoes to wok. Cook and stir about 2 minutes more or until heated through. Add chicken; stir to coat. Serve immediately over cooked rice. Makes 6 servings.

Impossibly Easy Turkey Club Pie

Ingredients:

• 1 1/2 cups cut-up cooked turkey
• 8 slices bacon, crisply cooked, crumbled
• 1 cup shredded Cheddar cheese (4 oz.)
• 1/2 cup Bisquick mix
• 1 cup milk
• 2 eggs

Directions:

1.  Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Sprinkle turkey, bacon and cheese in pie plate.

2.  In small bowl, stir remaining ingredients until blended. Pour into pie plate.

3.  Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.

Chunky Chicken-Potato Soup

Ingredients:

• 2 medium all-purpose potatoes (about 1 pound)
• 1 medium onion
• 4 Tbsp. butter
• 1/4 c. flour
• 4 1/2 c. chicken broth
• 1/4 tsp. pepper
• 1 1/2 c. cubed cooked chicken (about 1/2 pound)
• 1 c. broccoli florets
• 1 1/2 c. milk
• 1 can (16 oz.) corn, drained

How to Prepare:
Peel the potatoes and cut them into 1/2-inch cubes. Coarsely chop the onion.

In a large saucepan, melt the butter over medium heat until hot but not smoking. Add the onion and cook, stirring, until wilted, 1 to 2 minutes.

Stir in the flour and cook, stirring constantly, until the flour and butter are completely blended, about 1 minute.

Slowly pour in the chicken broth, stirring constantly. When the mixture returns to a boil, add the potatoes and pepper, reduce the heat to medium-low, cover the pan and simmer, stirring occasionally, until the potatoes are tender, about 15 minutes.

Meanwhile, cut the chicken into 1 inch cubes. Cut the broccoli into florets.

Increase the heat to medium and when the soup returns to a boil, stir in the chicken, milk, corn and broccoli. Cook until the broccoli is crisp-tender and the chicken is heated through, 2 to 3 minutes longer.

Calories: 471
Protein: 28 gm.
Fat: 22 gm.
Carbohydrates: 44 gm.
Cholesterol: 94 mg.
Sodium: 1354 mg.

Quick Curry Chicken Salad

Ingredients:

• 1 Can of White meat chicken
• Curry powder
• Raisins
• Dried tomatoes
• Mayo
• Jalapeno pepper

How to Prepare:
Smash up a large can of white meat chicken breast in a bowl.add 2 tbls spoons of mild cury powder. some raisins or some other dried fruit diced up. add 2 table spoons of mayoand one diced up chili pepper.and mix all up and spread on toast. if you have some dried tomatoes dice those up and add them in.

Curried Chicken Salad

Ingredients:

• 4 cups diced poached chicken breast
• 1/2 cup minced red onion, soaked in cold water for 10 minutes, drained
• 1 tablespoon minced fresh coriander (cilantro)
• 1 heaping tablespoon golden raisins
• 1 tablespoon vegetable oil, like soy, peanut, or corn
• 1 tablespoon Madras-style curry powder
• 1 cup mayonnaise
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon Major Grey's mango chutney, chopped
• 1/4 cup chopped cashew nuts or slivered almonds, toasted (optional)

How to Prepare:
In a medium bowl, toss together the chicken, onion, coriander, and raisins.

In a small saute pan, heat the oil over medium heat, add the curry powder, and stir until fragrant, about 30 seconds. Remove pan from the heat and set oil aside to cool.

In a small bowl mix together the curry oil, mayonnaise, lime juice and chutney. Gently fold the chicken mixture into the flavored mayonnaise. Add the nuts, if desired. Serve on a bed of lettuce or in a pita sandwich.

Larb Chicken Salad

Ingredients:

• 2/3 cup fresh lime juice
• 1/3 cup fish sauce (nam pla*)
• 1 Tbsp. sugar
• 2 tsp. Thai roasted chili paste* in oil, or chili-garlic sauce*
• 3/4 cup canned low-salt chicken broth
• 1 1/2 lbs. ground chicken
• 1 cup thinly sliced green onions
• 3/4 cup thinly sliced shallots
• 3 Tbsp. minced fresh lemongrass*
• 1 Tbsp. thinly sliced Thai Chilies* or serrano chilies
• 1/2 cup chopped fresh cilantro leaves
• 1/3 cup chopped fresh mint
• 2 small heads Boston lettuce, separated into leaves

How to Prepare:
*Available at Asian markets and some supermarkets nationwide.

Whisk first 4 ingredients in a medium bowl to blend; reserve sauce.

Bring broth to a simmer in a heavy large skillet over medium heat. Add chicken. Simmer until cooked through, breaking up meat with a spoon, about 8 minutes. Add green onions and next 3 ingredients. Stir until vegetables are tender and most of liquid has evaporated, about 4 minutes. Remove from heat. Stir in sauce, cilantro, and mint. Season with salt and pepper.

Spoon into lettuce leaves; serve.

Potluck Pasta Turkey Salad

Ingredients:

• 2 cups rotini macaroni
• 2 cups broccoli florets
• 1 cup sliced carrots
• 3/4 cup light Caesar salad dressing, divided
• 1/2 teaspoon coarsely ground pepper, divided
• 1/2 pound smoked turkey breast, cubed
• 2 medium zucchini cut in strips
• 1 cup cherry tomato halves

How to Prepare:
COOK macaroni in boiling water 10 minutes. Add broccoli and carrots and cook until macaroni is tender, 2 minutes longer. Drain and rinse with cold water to cool.

PLACE macaroni mixture in a bowl or casserole dish. Toss with half of salad dressing and sprinkle with 1/4 teaspoon pepper.

LAYER turkey, zucchini and tomatoes on top of macaroni mixture. Drizzle with remaining salad dressing and sprinkle with remaining 1/4 teaspoon pepper.

COVER with plastic wrap. Refrigerate at least 2 hours or overnight.

Number of Servings: 8

Nutrition Information:
(Per Serving) calories 191
grams fat 6
milligrams cholesterol 15
milligrams sodium 574
grams carbohydrates 17
grams protein 10

Orange Chicken Salad

Ingredients:

• 1 medium pineapple, peeled, cored, and cut into 1-inch chunks (3 cups)
• 2 cups cubed cooked chicken (10 ounces)
• 2 medium oranges, peeled, halved, and sliced
• 1 cup seedless green grapes, halved
• 1 cup sliced strawberries
• 1 medium kiwi fruit, peeled and sliced
• 6 lettuce leaves (optional)
• 1/3 cup fat-free cream cheese
• 1/2 cup low-fat vanilla yogurt
• 1 teaspoon finely shredded orange peel
• 2 tablespoons orange juice
• 1/8 teaspoon ground nutmeg
• 1/2 cup toasted slivered almonds

How to Prepare:
1. For dressing, in small mixing bowl combine cream cheese, low-fat vanilla yogurt, orange peel, orange juice, and nutmeg. Stir until smooth. Cover and chill until serving time.

2. In a large bowl combine pineapple chunks, chicken, orange slices, grapes, strawberries, and kiwi fruit. Toss gently to mix.

3. Line six salad plates with lettuce, if desired. Spoon mixture onto salad plates. Drizzle with dressing. Sprinkle with almonds. Makes 6 servings.

Make-Ahead Tip: Prepare dressing up to 24 hours ahead. Cover and chill.

1 serving:Calories 275;Fat 10g(Saturated 2g);Cholesterol 48mg;Sodium 142mg;Carbohydrate 28g;(Protein 22g)

Creamy Chicken Florentine

Ingredients:

• 8 oz. uncooked fusilli or other pasta
• 1 box (10 oz.) frozen chopped spinach
• 1 package (8 oz.) cream cheese
• 1/2 c. canned chicken broth
• 1/2 tsp. dried Italian seasoning
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• Dash hot pepper sauce
• 1 can (10 oz.) premium chunk white chicken in water, drained
• 1 Tbsp. lemon juice

How to Prepare:
Cook pasta according to package directions; drain.

While pasta is cooking, remove outer wrapping from spinach, leaving spinach in box. Microwave spinach at HIGH 3 minutes or until thawed. Drain in colander; cool slightly. Squeeze spinach to remove excess moisture. Set aside.

Combine cream cheese, broth, Italian seasoning, salt, black pepper and hot pepper sauce in microwavable 2-quart casserole. Cover and microwave at HIGH for 2-3 minutes; whisk until smooth and blended.

Add spinach, chicken and lemon juice. Microwave HIGH for 2-3 minutes or until hot, stirring after 1 minute.

Combine pasta and spinach mixture in large bowl; toss until blended.

Calories 523, Total fat 22g, Protein 32g, Carbohydrate 52g, Cholesterol 64mg, Sodium 698mg, Dietary Fiber 2g.

Dietary Exchanges: 1 vegetable, 3 bread, 3 meat, 2 1/2 fat.

Chicken Florentine from Food Network

Ingredients:

• 4 boneless skinless chicken breasts
• Salt and freshly ground black pepper
• All-purpose flour, for dredging
• 6 tablespoons (3/4 stick) unsalted butter
• 2 tablespoons shallots, sliced
• 1 tablespoon chopped garlic
• 1 1/2 cups dry white wine
• 1 cup whipping cream
• 1 tablespoon chopped fresh Italian parsley
• 2 (10-ounce) packages frozen cut-leaf spinach, thawed, drained

How to Prepare:
Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off any excess flour. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm.

Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce.

Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and saute until heated through. Season the spinach, to taste, with salt and pepper. Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.

Coconut Curried Chicken

Ingredients:

• 1 lb boneless, skinless chicken breasts (3 or 4 breasts), cut into bite-size pieces
• 2 Tbsp curry powder
• 1/2 cup canned light coconut milk
• 1 Tbsp canned tomato paste
• 2 tsp vegetable oil
• 3 minced garlic cloves
• 1 small onion, chopped
• 1 tsp chopped fresh ginger
• 1/8 tsp cayenne pepper
• 1/2 tsp salt

How to Prepare:
In a 2-quart microwave-safe dish, stir the chicken with the oil until good and greasy. Stir in the curry powder, garlic, onion, ginger, and cayenne. Nuke for 3 to 5 minutes, stirring a few times, until the spices are fragrant and the chicken is almost cooked through.

Spread the chicken to the sides of the dish and mix the coconut milk and tomato paste in the middle. Mix thoroughly into the chicken and cover tightly with plastic wrap. Nuke for 10 to 12 minutes, stirring a few times, until the sauce thickens and the flavors are blended. Stir in the salt and serve.