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Recipes
Stuffed Chicken Breasts with Artichoke Hearts and Goat Cheese
By Mistyrain
Herbes de Provence lend their aromatic powers to these artichoke and goat cheese stuffed chicken breasts, a simple ...
- 2 teaspoons olive oil, divided
- 3/4 cup frozen artichoke hearts, thawed and chopped
- 1/4 cup minced shallots, about 3 each
- 1/4 cup crumbled goat or feta cheese, about 1ounce
- 1 teaspoon dried herbes de Provence or thyme, divided
- 1/4 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 4 4-ounce skinned, boned chicken breast halves
- 1 cup fat-free, low sodium chicken broth
- 2 tablespoons fresh lemon juice
- 2 teaspoons cornstarch
- Chopped fresh parsley (optional)
- Lemon rind strips (optional)
Classic Iced Sugar Cookies
By Mistyrain
Preparation To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife
- COOKIES:
- Ingredients
- 2 1/2 cups all-purpose flour (about 11 1/4 ounces)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 10 tablespoon butter, softened
- 1 1/2 teaspoons vanilla extract
- 2 large egg whites
- ICING:
- 2 cups powdered sugar
- 1/4 cup 2% reduced-fat milk
- 1/2 teaspoon vanilla extract
Chicken & Roasted Pepper Sandwich
By Mistyrain
1. In a small dish whisk together the oil, vinegar, thyme, salt, and crushed red pepper
- /4 cup olive oil
- 4 teaspoon red wine vinegar
- 1 tablespoon snipped fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 4 skinless, boneless chicken breast halves (about 1 1/4 lb.)
- 4 1-inch-thick bias-cut slices Italian or French bread
- 1/4 cup semi-soft cheese with herbs or semi-soft goat cheese (chevre)
- 1 cup roasted red sweet peppers (about one 7-oz. jar), cut into strips
- 1/2 cup fresh watercress, basil, or baby spinach leaves
Chicken Sesame Vegetable Salad
By Mistyrain
1. Sprinkle chicken lightly with salt and pepper
- pound chicken breast tenderloins, halved crosswise
- Salt and ground black pepper
- 1 tablespoon olive oil or cooking oil
- 1 pound fresh asparagus, trimmed
- 1 pound fresh sugar snap or snow pea pods, trimmed
- 6 cups watercress, tough stems removed
- 2 medium yellow sweet peppers, seeded and cut into thin strips
- 1 cup grape tomatoes
- 1 recipe Garlic Ginger Soy Dressing (see recipe below)
- 1 tablespoon sesame seeds, toasted
South-of-the-Border Grilled Chicken and Green Tomatoes
By Mistyrain
Preparation 1. Drain salsa in a colander over a bowl, reserving liquid
- Ingredients
- 1 (16-ounce) container fresh salsa
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 (6-ounce) skinless, boneless chicken breast halves
- 2 green tomatoes, each cut into 4 (1/2-inch-thick) slices
- Cooking spray
- 1/2 cup (2 ounces) crumbled queso fresco
Grilled Chicken with Rustic Mustard Cream
By Mistyrain
Preparation 1. Prepare grill
- Ingredients
- 1 tablespoon plus 1 teaspoon whole-grain Dijon mustard, divided
- 1 tablespoon olive oil
- 1 teaspoon chopped fresh rosemary
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 (6-ounce) skinless, boneless chicken breast halves
- Cooking spray
- 3 tablespoons light mayonnaise
- 1 tablespoon water
- Rosemary sprigs (optional)
Chicken Salad
By Mistyrain
Directions Drain the chicken very well, then shred it into a large bowl
- Ingredients
- 30 oz canned chicken in water, drained
- 1 1/2 cups green onion, diced
- 1/2 cup celery, raw, diced fine
- 1/2 cup mayonnaise (I used regular mayo, you can use light)
- 3 tsp coarse-ground Dijon mustard
- 2 tbsp 2% milk
- 1 tbsp sweet pickle relish
- 1/2 tsp garlic powder
- 1/2 tsp ground black pepper
Smothered Green Chile Pepper Chicken
By Mistyrain
Preparation 1. Preheat oven to 400°
- Ingredients
- 8 (3-ounce) skinless, boneless chicken thighs
- 1 tablespoon fresh lime juice (about 1/2 lime)
- 3 tablespoons reduced-sodium taco seasoning
- 8 canned whole green chiles, drained
- 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
Breakfast Granola Bars
By Mistyrain
Directions Preheat oven to 325
- Ingredients
- 2 1/4 cups old fashioned oats
- 1/2 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla
- 5 tablespoons applesauce
- 1/4 cup honey
- 1/4 cup Splenda brown sugar
- 1/2 cup additions
- Additions can be any combination of: raisins, dates, cranberries, sunflower seeds, chopped nuts, etc.
- NOTE: The nutrition info for this recipe is figured with 1/2 cup craisins.
Almond chicken
By Mistyrain
Preparation Preheat oven to 450°
- ngredients
- 1 (3 1/2-ounce) bag boil-in-bag brown rice
- 4 (4-ounce) skinless, boneless chicken breast halves
- 3/4 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- 1/2 cup low-fat buttermilk
- 2 tablespoons honey mustard
- 2/3 cup sliced almonds
- 1/2 cup dry breadcrumbs
- Cooking spray
- 1/4 cup chopped green onions