Lemon grass Chicken and Rice Noodles

In this recipe, a mixture of green onions, ginger, garlic, and lemongrass is made into a paste rub for skinless, boneless chicken breast halves. After the chicken is grilled, it is placed atop a bed of rice noodles that have been tossed in a sauce made from lime juice, fish sauce, brown sugar, and garlic. Shredded carrots, fresh cilantro, and chopped peanuts are also added to this creative, Asian-inspired dish.
Ingredients
1/4 cup finely chopped green onions
1/4 cup finely chopped lemon grass
1 tablespoon grated fresh ginger
6 cloves garlic, minced
4 skinless, boneless chicken breast halves (about 1 pound total)
8 ounces dried rice noodles
1/4 cup fish sauce
3 to 4 tablespoons fresh lime juice
2 tablespoons brown sugar
1 or 2 cloves garlic, minced
1 cup shredded carrots
1/4 cup coarsely snipped fresh cilantro
1/4 cup coarsely chopped peanuts
Directions
1For rub, in a food processor bowl or blender container, combine green onions, lemon grass, ginger, and the 6 cloves garlic. Cover and process or blend with a few on-off turns until mixture forms a paste. Use your fingers to rub lemon grass-ginger paste evenly onto both sides of chicken breast halves.
2Grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is tender and no longer pink, turning once halfway through grilling. Cut chicken into thin, diagonal slices. Set chicken aside.
3Meanwhile, cook noodles in a large amount of boiling water for 3 to 4 minutes or until just tender; drain. In a medium bowl combine fish sauce, juice, brown sugar, and the 1 to 2 cloves garlic; stir until brown sugar dissolves. Add hot cooked noodles, carrots, cilantro, and peanuts; toss lightly to coat.
4Arrange sliced chicken over hot noodle mixture. Serve immediately. Makes 4 servings.

Catfish with Bacon and Onions

The title of this recipe tells you exactly what you're going to get: catfish, bacon, and onions. The catfish is coated in cornmeal and is then pan-fried in bacon fat, served over a bed of fried onions (also cooked in bacon fat), and topped with crumbled bacon. The flavors of the ingredients in this recipe complement one another so well, that it's a dish you'll certainly want to prepare when you're in the mood for some real Southern comfort food.
Ingredients
4 8- to 10-ounce fresh or frozen pan-dressed catfish or other whitefish
1 beaten egg
/14 cup buttermilk
1/3 cup yellow cornmeal
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
6 slices bacon
2 medium onions, thinly sliced and separated into rings
Shortening or cooking oil for frying
Directions
1Thaw fish, if frozen. Rinse; pat dry with paper towels. In a shallow dish combine egg and buttermilk. In another shallow dish combine cornmeal, flour, salt, and pepper. Dip fish into egg mixture. Then roll fish in cornmeal mixture.
2In a 12-inch skillet cook bacon over medium-low heat for 6 to 8 minutes or until crisp, turning often. Drain on paper towels; crumble into large pieces. Set aside.
3Using the same skillet, remove all but 2 tablespoons of the drippings; reserve remaining drippings. Heat over medium heat. Add onions. Fry for 5 to 7 minutes or until tender but not brown, stirring often. Transfer to a 13 x 9 x 2-inch baking pan; keep warm in a 300 degree F oven.
4In the same skillet heat 3 tablespoons of the reserved drippings over medium heat, adding shortening or oil, if needed. Add 2 of the fish. Fry for 5 to 7 minutes or until golden. Turn carefully. Fry for 5 to 7 minutes more or until golden and crisp and fish flakes easily with a fork.
5Drain on paper towels. Place in the same pan with onions; return to the oven. Repeat frying remaining fish, addition additional shortening or oil as needed. To serve, arrange fish on a platter; spoon onions over fish. Sprinkle with bacon. Serve with Tartar Sauce recipe or purchased tartar sauce, if desired. Makes 4 servings.

Pork Roast with Harvest Fruits

For this recipe, a pork shoulder roast is braised in balsamic vinegar and red wine, both of which balance the sweetness of the fruit and contribute a delectable kick to the sauce. Cooking the meat at a low cooking temperature for a long period of time will provide a moist and tender meal for any night of the week.
Ingredients
1 5- to 6-pound boneless pork shoulder roast, trimmed and tied to retain its shape
3 tablespoons olive oil
Salt and freshly ground pepper
1 large yellow onion, finely chopped (1 cup)
3 bay leaves
2 tablespoons snipped fresh rosemary
1 cup balsamic vinegar
1 cup dry red wine
1-1/2 cups pitted dried plums and/or dried apricots
1-1/2 cups dried figs, halved
1 quince, peeled, cored, and coarsely chopped (optional)
4 medium apples, such as Granny Smith, peeled, cored and quartered
Directions
1Preheat oven to 325 degree F. In a 6- to 8-quart oval roasting pan brown meat on all sides in hot oil. Remove the meat from the pan and pour off all but 2 tablespoons of the fat. Sprinkle meat lightly with salt and pepper; set aside. Reduce the heat to medium.
2Add the onions to pan and cook about 5 minutes or until tender. Add the bay leaves, rosemary, vinegar, wine, dried plums and/or apricots, figs, and, if desired, quince. Bring to boiling and cook for 1 minute. Remove pan from heat.
3Return the meat to the pan. Cover pan and place in oven for 2-3/4 hours. Add apples. Cover and cook 15 minutes more or until meat and apples are tender. Remove the meat and the fruit from the pan, using a slotted spoon; cover meat and fruit loosely with foil to keep warm. Remove and discard bay leaves from pan.
4For sauce, place pan on rangetop and cook, uncovered, over medium-high heat about 15 minutes or until the liquid is reduced to 1 1/4 cups, stirring and scraping the bottom of the pan to release any brown bits.
5To serve, slice the pork and arrange it on a platter with the fruit. Spoon some of the sauce over the pork. Pass remaining sauce. Makes 8 to 10 servings.

Zesty Turkey Meatballs

Ground turkey is a healthy choice for high-protein, low-fat meals, and these meatballs are made even healthier with the addition of oats and veggies. But the best thing about these meatballs is their fantastic flavor. Apricot preserves, honey, and lemon give a bit of Moroccan flavor, while the rice vinegar and sesame oil add Asian notes. Serve the meatballs, speared with cocktail picks, as a party appetizer; or as a tasty main dish on top of couscous, rice, or noodles. They make a terrific Asian-fusion hoagie as well.
Ingredients
12 large cloves garlic, halved
3 tablespoons grated fresh garlic
Several dashes bottled hot pepper sauce
1/2 cup apricot preserves
1/3 cup honey
2 teaspoons finely shredded lemon peel
1/2 teaspoon toasted sesame oil
1/3 cup rice vinegar
1 egg white, beaten
1/3 cup finely chopped green or red sweet pepper
1/3 cup quick-cooking rolled oats
1 pound lean ground turkey
1/2 teaspoon salt
Directions
1For sauce, in a blender container, combine garlic, ginger, hot pepper sauce, preserves, honey, lemon peel, sesame oil, and vinegar. Cover and blend until smooth. Set aside.
2Preheat oven to 375 degrees F. In a medium bowl, combine egg white, sweet pepper, oats, salt, and 1/3 cup of the sauce. Add turkey; mix well. Shape into 1-1/2-inch balls. Arrange meatballs in a 15x10x1-inch baking pan.
3Bake, uncovered, in preheated oven for 15 minutes or until thoroughly cooked. Brush with some of the remaining sauce and bake 5 minutes more until golden and glazed. Remove from oven, and drain on absorbent white paper towels. Cook remaining sauce in a saucepan over medium heat until heated through and slightly thickened. Serve sauce over meatballs. Makes 36 meatballs.

Pork Medallions with Fig & Port Wine Sauce

This dish showcases how deliciously pork complements the sweet and tart tastes of fruit.
Ingredients
16 small dried Mission figs, stemmed
1 cup tawny port (see Note)
2 teaspoons extra-virgin olive oil, plus 1 tablespoon, divided
1 cup onion thinly sliced
1 cup reduced-sodium chicken broth
1 teaspoon fresh thyme, chopped
1 bay leaf
1 teaspoon balsamic vinegar, or more to taste
1/2 teaspoon kosher salt, divided
Freshly ground pepper to taste
1 pork tenderloin (1-1 1/4 pounds), trimmed and sliced into 1-inch-thick medallions
1/4 cup all-purpose flour
Directions
1Place figs in a small microwavable bowl and cover with port. Cover the bowl and microwave on High for 3 minutes.
2Heat 2 teaspoons oil in a small saucepan over medium heat. Add onion and cook, stirring, until soft and translucent, 4 to 6 minutes. Add broth, thyme, bay leaf and the fig-port mixture. Bring to a boil and cook until reduced by half, 10 to 12 minutes. Season with vinegar, 1/4 teaspoon salt and pepper. Set aside.
3Sprinkle both sides of pork medallions with the remaining 1/4 teaspoon salt and pepper and dredge lightly with flour, shaking off the excess.
4Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the medallions and cook until browned, 2 to 3 minutes per side. Add the reserved fig-port sauce; bring to a simmer and cook until the pork is cooked, but still a little pink in the center, about 2 minutes. The sauce should be syrupy. If not, remove the medallions with a slotted spoon to a platter and tent with foil to keep warm. Boil the sauce until it’s reduced and syrupy. Discard the bay leaf. Serve the sauce over the medallions.
5Note: What differentiates tawny from ruby port is that tawny is aged in oak, turning its ruby color toward brown.
Nutrition Facts
Per serving: 394 calories; 10 g fat (2 g saturated fat, 6 g mono unsaturated fat); 64 mg cholesterol; 34 g carbohydrates; 26 g protein; 4 g fiber; 230 mg sodium; 618 mg potassiumNutrtion Bonus: Selenium (58% daily value), Potassium (18% dv), Zinc (16% dv), Iron (15% dv).

Thyme Chicken Marsala

Marsala (mahr-SAH-lah), either sweet or dry, is a popular Sicilian wine that's primarily used in cooking and desserts. The dark wine is fortified with alcohol and has a smoky flavor. It adds richness to this quick chicken dinner. This type of chicken marsala can be done from start to finish in 30 minutes or less. Your family will think you called for takeout from your neighborhood Italian restaurant.
Ingredients
2 medium skinless, boneless chicken breast halves (about 8 ounces total)
1 tablespoon all-purpose flour
2 tablespoons olive oil
1 medium carrot, cut into thin bite-size strips
1 small red or yellow sweet pepper, cut into thin bite-size strips
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup dry Marsala
1 tablespoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
Hot cooked linguine (optional)
Directions
1Place each chicken piece, boned side up, between 2 pieces of plastic wrap. Working from the center to the edges, pound lightly with the flat side of a meat mallet to 1/4-inch thickness. Remove plastic wrap. Coat the chicken with flour, shaking off excess. Set aside.
2In a large skillet heat 1 tablespoon of the oil over medium heat. Add carrot strips; cook and stir for 3 minutes. Add sweet pepper strips, garlic, salt, and black pepper. Cook and stir about 5 minutes or until vegetables are crisp-tender. Divide the vegetable mixture between 2 dinner plates. Cover and keep warm.
3In the same skillet heat the remaining 1 tablespoon oil. Add chicken. Cook for 4 to 5 minutes or until chicken is tender and no longer pink, turning once. Place the chicken on top of cooked vegetables.
4Add Marsala and thyme to skillet. Cook and stir for 1 minute, scraping up any crusty browned bits from bottom of skillet. Pour the Marsala mixture over chicken. If desired, serve with linguine.

Tuna Hash

Potatoes are the base for most hash dishes, and any assortment of meat, vegetables, and herbs can be added to the crisp mixture. This recipe gives you a choice of tuna steaks or salmon fillets that turn this ordinary dish into something that is special enough to serve to guests. Caramelized red onions are added to the top for a flavorful garnish.
Ingredients
4 4-oz. fresh or frozen skinless tuna steaks or salmon fillets
3 cups refrigerated or frozen loose-pack diced hash brown potatoes
2 Tbsp. olive oil
1/2 cup chopped white or red onion
2 Tbsp. snipped fresh dill or thyme or 1 tsp. dried dillweed or thyme
3/4 tsp. ground cumin or dry mustard
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 Tbsp. olive oil
Salt and freshly ground black pepper
8 cups torn fresh Swiss chard, spinach, or kale
1 Recipe Caramelized Red Onion (optional)
Fresh dill sprigs (optional)
1/2 to 1 cup bottled honey Dijon salad dressing*
Directions
1Thaw tuna or salmon and potatoes if frozen. Set fish aside. In a very large skillet heat the 2 tablespoons olive oil over medium heat. Add potatoes, onion, dill, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread evenly in skillet. Cook over medium-high heat for 20 to 25 minutes or until potatoes are golden brown and slightly crisp, stirring occasionally. Transfer to a medium bowl; cover and keep warm.
2In the same skillet, heat 1 tablespoon olive oil over medium heat. Lightly sprinkle tuna with salt and pepper. Add tuna to skillet; cook for 4 minutes. Carefully turn tuna. Reduce heat to medium-low; cook for 2 to 4 minutes more or until fish flakes easily when tested with a fork (tuna should be slightly pink in the center). Remove tuna from skillet; keep warm. Add greens to skillet. Cook over medium-low heat, tossing frequently, for 5 to 7 minutes or until tender and beginning to wilt if using Swiss chard or kale; or 1 to 2 minutes or beginning to wilt if using spinach (add more oil to skillet during cooking if necessary).
3Divide wilted greens among 4 serving plates. Top with potato mixture, tuna steaks, and, if desired, Caramelized Red Onion. Garnish with dill sprigs if desired. Pass salad dressing. Makes 4 servings.
4Homemade Dressing Option: In a small bowl stir together one 8-ounce carton light dairy sour cream, 2 tablespoons coarse brown mustard, 1 tablespoon honey, and 1/4 teaspoon salt. Stir in 1/4 cup milk until smooth. If necessary, add additional milk, 1 teaspoon at a time, to make desired consistency. Makes about 1-1/4 cups.
5Caramelized Red Onion: Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add half a medium red onion, thinly sliced. Turn heat to medium-low. Cook onion for 8 to 10 minutes or until golden brown, stirring occasionally.

Salsa, Bean, and Cheese Pizza

These tostada-like pizzas start with a corn tortilla crust that's baked until crisp, then piled high with zesty Mexican ingredients. Black beans are cooked with onion, garlic, jalapeno and tomatoes before being spread on the crust and topped with cheese. After a couple minutes in the oven, the yummy pizzas are ready to be gobbled up. Serve little bowls of salsa, sour cream and guacamole alongside, if you like.
Ingredients
4 6-inch corn tortillas*
4 teaspoons olive oil
1 medium onion, chopped (1/2 cup)
1 fresh jalapeño chile pepper, seeded and finely chopped
1 clove garlic, minced
1 cup rinsed and drained canned black beans
1 cup chopped seeded tomato
4 ounces Monterey Jack, Cheddar, or mozzarella cheese, shredded (1 cup)
2 tablespoons chopped fresh cilantro
Directions
1Preheat oven to 425 degrees F. Place tortillas on an ungreased baking sheet. Lightly brush tortillas on both sides with 1 teaspoon of the oil. Bake about 3 minutes on each side until lightly browned and crisp.
2Meanwhile, in a large skillet, cook onion, chile pepper, and garlic in the remaining 3 teaspoons oil over medium-high heat until onion is tender. Stir in black beans and tomato; heat through.
3Sprinkle tortillas with half of the cheese. Spoon bean mixture over cheese. Sprinkle with remaining cheese. Bake about 4 minutes or until cheese melts. Sprinkle with cilantro. Makes 4 servings.
4*Test Kitchen Tip: If you prefer, substitute purchased tostada shells for the corn tortillas. Reduce oil amount to 3 teaspoons and omit step 1.
5**Test Kitchen Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Low-fat Vegetarian Chili with Rice

For a meal just moments from start to finish, try meatless chili for a low-fat, zero-cholesterol, vegetarian supper on a busy day. The chili pairs with hot, cooked rice for a filling meal using seasonings that will pack a little punch. This chili is actually better on day two or three, so consider making it ahead and taking the next day off from cooking!
Ingredients
1 15-1/2-ounce can red kidney beans, rinsed and drained
1 15-ounce can great northern beans, rinsed and drained
1 14-1/2-ounce can low-sodium tomatoes, undrained and cut up
1 8-ounce can tomato sauce
1 cup water
3/4 cup chopped green sweet pepper
1/2 cup chopped onion
1 tablespoon chili powder
1 teaspoon sugar
1 teaspoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
1/2 teaspoon ground cumin
1/4 teaspoon salt
Dash ground red pepper
2 cloves garlic, minced
2 cups hot cooked rice
Directions
1In a large saucepan combine kidney beans, great northern beans, undrained tomatoes, tomato sauce, water, green pepper, onion, chili powder, sugar, basil, cumin, salt, ground red pepper, and garlic. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes, stirring occasionally.
2Top each serving of chili with 1/2 cup hot cooked rice. Makes 4 servings.
3Make-Ahead Tip:Prepare chili. Transfer to refrigerator container; cover and chill up to 2 days. Reheat and top with rice.

Shrimp Chili Cornbread Casserole

Here we make a low-fat shrimp and vegetable chili (which is quite tasty on its own) and top it with a layer of golden cornbread for a delicious casserole that can be made ahead. The dish serves 12, so it’s just right for serving to a crowd gathered to watch a Sunday afternoon game on TV.
Ingredients
2 teaspoons canola oil
1 large onion, chopped
1 medium green bell pepper, chopped
4 cloves garlic, minced
3 medium zucchini, diced (about 5 cups)
1 1/2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon salt
2 14-ounce cans no-salt-added diced tomatoes
1 1/2 pounds raw shrimp (41-50 per pound; see Ingredient Note), peeled and deveined
1/2 cup chopped fresh cilantro
Cornbread Topping
1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup nonfat milk
1/4 cup canola oil
1 large egg
1 tablespoon honey
Directions
1To prepare filling: Heat 2 teaspoons oil in a Dutch oven over medium heat. Add onion and bell pepper; cook, stirring often, until softened, about 3 minutes. Add garlic and cook, stirring, for 30 seconds. Stir in zucchini; cook, stirring often, for 3 minutes. Stir in chili powder, cumin, cinnamon and 1 teaspoon salt; cook for 20 seconds. Pour in tomatoes and their juice; bring to a simmer. Remove from the heat. Stir in shrimp and cilantro. Pour into a 9-by-13-inch baking pan.
2Preheat oven to 350°F.
3To prepare cornbread topping: Whisk cornmeal, flour, baking powder and 1/2 teaspoon salt in a large bowl. Whisk milk, 1/4 cup oil, egg and honey in a medium bowl until smooth. Add the wet ingredients to the dry ingredients and stir just until moistened. Drop by heaping tablespoons over the shrimp mixture.
4Bake the casserole, uncovered, until the top is browned and the filling is bubbling, 40 to 45 minutes. Let stand for 10 minutes before serving.
5Ingredient note: Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized, so to be sure you’re getting the size you want, order by the count (or number) per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can’t find certified shrimp, choose wild-caught shrimp from North America—it’s more likely to be sustainably caught.
Nutrition Facts
Per serving: 225 calories; 8 g fat (1 g saturated fat, 4 g mono unsaturated fat); 104 mg cholesterol; 24 g carbohydrates; 15 g protein; 3 g fiber; 522 mg sodium; 222 mg potassiumNutrtion Bonus: Vitamin C (30% daily value), Iron & Vitamin A (15% dv).

Sweet Cheese Tortes

This fruit and cream cheese dessert can be put together in just 20 minutes with the help of purchased ingredients. Pound cake is layered with pineapple-flavored cream cheese and shredded carrots; then the entire cake is glazed with apricot preserves. View our listing of other desserts that are quick and easy to prepare.
Ingredients
1/2 of an 8-ounce tub cream cheese with pineapple
1/4 cup butter, softened
3 tablespoons powdered sugar
1/2 teaspoon ground cinnamon
1/4 cup finely shredded carrot
1 tablespoon finely chopped crystallized ginger
1 10-3/4-ounce frozen pound cake, thawed
3 tablespoons apricot preserves
Chopped crystallized ginger (optional)
Directions
1In a medium mixing bowl combine cream cheese, butter, powdered sugar, and cinnamon. Beat with an electric mixer on medium speed about 30 seconds or until combined. Stir in carrot and the 1 tablespoon crystallized ginger.
2Trim the crust from the thawed cake. Cut the cake in half crosswise; cut each half horizontally into thirds. Spread the cream cheese mixture over 3 of the 6 slices of cake. Place remaining cake slices on top. Cover and chill for 3 to 24 hours.
3Cut up any large pieces of preserves; melt preserves in a small saucepan over low heat, stirring constantly. Uncover the 3 tortes and brush the tops of each with some of the apricot preserves. Place each torte on a small serving plate. Cut each torte in half; then cut in half again forming four squares. Cut each square in half diagonally, forming eight small triangles per torte. If desired, top each torte triangle with chopped crystallized ginger. Store, covered, in the refrigerator for up to 24 hours. Makes 3 tortes.
4 To Present This Gift... Cut a square piece of paper the approximate size of your glass plate. Fold the paper in half. Fold again, bringing the short sides together to form a square. Fold in half to form a triangle, making sure the folded edges meet. Holding the folded point, cut the opposite end into a point. Unfold the paper and iron between press cloths, if desired. Place on plate and arrange tortes on top of paper.
5 Also try this... During the winter months, cut a large snowflake from art paper or vellum to use as a plate liner.
6 To present this gift you will need: 
White rice paper, white art paper, or vellum
Pinking shears
Iron (optional)
Press cloths (optional)
Square glass plate

Meatball and Vegetable Soup with Pasta

This meatball and vegetable soup is a complete meal that is ready to serve in less than 30 minutes. Packaged meatballs, cannellini beans, tomatoes, and frozen vegetables save time when you need it most. Substitute cooked beef tips for a beef and vegetable soup or add a small bag of fresh spinach greens for an Italian wedding soup. Serve with crusty bread and top with shredded Parmesan cheese.
Ingredients
3 14-ounce cans beef broth
1 12- to 16-ounce package frozen cooked meatballs
1 15- to 16-ounce can Great Northern beans or cannellini beans (white kidney beans), rinsed and drained
1 14.5-ounce can diced tomatoes with basil, garlic, and oregano, undrained
1 10-ounce package frozen mixed vegetables
1 cup dried small pasta (such as macaroni, small shell, mini penne, or rotini)
Crusty bread (optional)
Shredded Parmesan cheese (optional)
Directions
1In a 4-quart Dutch oven, combine broth, meatballs, beans, undrained tomatoes, and vegetables. Bring to boiling; stir in pasta. Return to boiling; reduce heat. Simmer, uncovered, about 10 minutes, or until pasta is tender. To serve, ladle soup into bowls. If desired, serve with bread and sprinkle each serving with Parmesan cheese. Makes 6 to 8 main-dish servings.
2Beef and Vegetable Soup with Pasta: Prepare as above, except substitute one 17-ounce package refrigerated cooked beef tips with gravy for the frozen cooked meatballs.

Balsamic vinegar, strawberries and black pepper are a classic Italian trio: spicy and sweet, refined and earthy. Here they combine in a delicious dinner salad, topped with grilled chicken and toasted almonds. This dressing is also great on a salad of arugula, goat cheese and pecans.
Ingredients
8 ounces thin asparagus, stem ends snapped off, cut into 2-inch pieces (about 2 cups)
1/2 pound sugar snap peas, stemmed (2 cups) (see Tip)
8 ounces snow peas, stemmed (2 cups)
2 tablespoons fresh lemon juice
1 tablespoon almond oil (see Note) or canola oil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup chopped scallions
12 ounces boneless, skinless chicken breasts, trimmed
2 teaspoons canola oil
1 teaspoon salt-free lemon-pepper seasoning
Fresh Strawberry Dressing (recipe follows)
1/4 cup sliced almonds, toasted
4 whole strawberries for garnish
Directions
1Put a large pot of water on to boil for cooking vegetables. Prepare a grill or preheat broiler.
2Blanch asparagus, sugar snaps and snow peas in boiling water for 2 minutes. Drain, rinse with cold water to refresh, then blot dry with paper towels. Whisk lemon juice, almond oil (or canola oil), salt and pepper in a medium bowl. Add the vegetables and scallions; toss to coat.
3Rub chicken with canola oil and sprinkle with lemon-pepper seasoning. Oil the grill rack (see Tip). Grill the chicken and cook until lightly browned and no longer pink in the center, about 6 minutes per side. (Alternatively, broil the chicken on an oiled broiler pan 4 to 6 inches from the heat source until cooked through, about 6 minutes per side.) Let rest for 5 minutes.
4Cut the chicken crosswise into 1/4-inch-thick slices. Divide the vegetable mixture among 4 plates. Arrange the chicken over the vegetables. Spoon about 3 tablespoons Fresh Strawberry Dressing over each salad. Sprinkle with almonds and garnish each serving with a strawberry. Serve immediately.
5Related Recipes: Fresh Strawberry Dressing
6Tip: Sugar snaps have a fibrous seam on the inside curve. To remove it, grasp the stem protruding from one end and pull it down the inside curve as if you were unzipping the pea. Note: Almond oil is an unrefined oil pressed from almonds. You can find it in many supermarkets and natural-foods stores. Store it in the refrigerator. Tip: To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.
Nutrition Facts
Per serving: 321 calories; 17 g fat (2 g saturated fat, 11 g mono unsaturated fat); 49 mg cholesterol; 17 g carbohydrates; 25 g protein; 5 g fiber; 356 mg sodium; 633 mg potassiumNutrtion Bonus: Vitamin C (110% daily value), Selenium (24% dv), Magnesium (21% dv), Iron & Vitamin A (20% dv), Potassium (19% dv), Folate (17% dv).

Three-Bean Salad

This three-bean salad has far less sugar than typical versions. We opt for a combination of canned and frozen beans (for convenience) along with fresh green beans for their great taste and texture.
Ingredients
3 tablespoons cider vinegar
3 tablespoons rice vinegar
1 tablespoon sugar
1 tablespoon whole-grain mustard
1 tablespoon canola oil
1/2 teaspoon salt
Freshly ground pepper to taste
1/3 cup diced red onion
1 15-ounce can black-eyed peas or chickpeas, rinsed
1 10-ounce package frozen baby lima beans or shelled edamame
1 pound green beans, trimmed and cut into 1-inch pieces
2 tablespoons chopped fresh parsley
Directions
1Put a large saucepan of water on to boil. Fill a large bowl half full with ice water and place next to the stove.
2Meanwhile, whisk cider vinegar, rice vinegar, sugar, mustard, oil, salt and pepper in a large bowl until blended. Add onion and black-eyed peas (or chickpeas); toss to coat.
3Cook lima beans (or edamame) in the boiling water until tender, about 5 minutes. Remove with a slotted spoon and refresh in the ice water. Pat dry and add to the bowl.
4Cook green beans in the boiling water until just tender, 3 to 6 minutes. Drain and refresh in the ice water. Pat dry and add to the salad along with parsley; toss well.
Nutrition Facts
Per serving: 109 calories; 2 g fat (0 g saturated fat, 1 g mono unsaturated fat); 0 mg cholesterol; 18 g carbohydrates; 5 g protein; 6 g fiber; 322 mg sodium; 381 mg potassiumNutrtion Bonus: Fiber (23% daily value), Vitamin C (15% dv).

Four-Season Grilled Chicken

This Four-Season Grilled Chicken recipe can be cooked on a grill outside or under a broiler inside, making this a truly versatile year-round recipe. After cooking these cumin-spiced chicken breasts, serve them along side lettuce, chopped tomato, and avocado, or slice them up and serve them in burritos or fajitas.
Ingredients
1 medium onion, finely chopped (1/2 cup)
1 clove garlic, minced
2 tablespoons margarine or butter
1 teaspoon chili powder
1/4 teasoon ground cumin
1/4 teaspoon ground red pepper
6 medium skinless, boneless chicken breast halves (about 1-1/4 pounds total)
Shredded lettuce (optional)
Chopped tomato (optional)
Avocado slices (optional)
Directions
1In a small saucepan cook onion and garlic in melted margarine or butter until tender. Stir in the chili powder, cumin, and ground red pepper. Cook for 1 minute. Brush half of the onion mixture over chicken.
2Grill chicken on an uncovered grill directly over medium coals for 6 minutes. Turn chicken; brush with remaining onion mixture. Grill for 6 to 8 minutes more or until chicken is tender and no longer pink. (Or, place chicken on the unheated rack of a broiler pan. Broil 5 to 6 inches from the heat for 10 to 12 minutes, turning once and brushing with remaining onion mixture.) Serve with shredded lettuce, chopped tomato, and avocado slices, if desired. Makes 6 servings.

Barbecue Quesadillas

Mexican food, for some reason, gives any meal or gathering a feeling of celebration. Perhaps the fact that it's casual yet vibrant, people automatically know they're eating something both fun and delicious. This Mexican treat, the quesadilla, is an ideal starter for any picnic or party because it is vibrant and festive and because it's easy to serve, technically requiring no utensils. Please note, too, that each batch is done in 26 minutes. So the next time you want to have a fun, casual get-together with friends (Cinqo de Mayo, anyone?), fire up the grill and start things off with this tasty dish.
Ingredients
Nonstick cooking spray
4 7- or 8-inch flour tortillas
1 cup shredded extra-sharp cheddar cheese or Mexican cheese blend (4 ounces)
1 4-ounce can diced green chiles, drained
1 18-ounce tub refrigerated barbecue sauce with shredded chicken (2 cups)
1 cup bottled salsa
1/4 cup dairy sour cream
1/4 cup sliced green onion (2)
Directions
1Coat one side of each tortilla with cooking spray. Place, coated sides down, on cutting board or waxed paper. Sprinkle 1/4 cup of the cheese over half of each tortilla. Top with green chiles and barbecue sauce with chicken. Fold tortillas in half, pressing gently.
2Preheat oven to 350. In a hot 10-inch skillet cook quesadillas, two at a time, over medium heat for 6 to 8 minutes or until golden brown, turning once. Place quesadillas on a baking sheet. Keep warm in preheated oven for up to 30 minutes. Repeat with remaining quesadillas. Cut each quesadilla into 3 wedges. Serve with salsa, sour cream, and green onion. Makes 4 servings.
3Turkey-Havarti Quesadillas: Prepare as above, except coat the unsprayed side of each tortilla with 2 teaspoons stone-ground mustard. Substitute Havarti cheese for the cheddar and 16 ounces cooked sliced turkey for the chicken. Omit green chiles, salsa, sour cream, and green onion.
4Bacon, Tomato, and Avocado Quesadillas: Prepare as above, except substitute Monterey Jack cheese for the cheddar, 8 crisp-cooked and crumbled bacon slices, 2 small seeded and coarsely chopped tomatoes; and 1 seeded, peeled, and chopped avocado for the filling. Omit green chiles, barbecue sauce with chicken, salsa, sour cream, and green onion.

Thai-Spiced Chicken Kabobs

You'll definitely want to share your "Thai-Spiced Chicken Kabobs" recipe with other fans of chicken recipes. The combination of grilled pineapple slices and a special Thai sauce, which is brushed onto the chicken kabobs during the grilling process, provides an irresistible edge to this Asian-flavored dish.
Ingredients
1 small fresh pineapple ( 3 to 3-1/2 lb.)
Nonstick cooking spray or cooking oil
1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
1 recipe Thai Brushing Sauce (see recipe below)
1 tablespoon butter, melted
1 tablespoon packed brown sugar (optional
Hot cooked rice (optional)
Fresh basil leaves (optional)
Whole fresh red chile peppers (optional)
Directions
1Cut off pineapple ends. Halve pineapple lengthwise; cut each half crosswise into 4 slices. Lightly coat pineapple slices with nonstick cooking spray or brush with oil. Set aside.
2Thread pineapple pieces onto 4 long skewers,* leaving 1/4 inch space between pieces.
3Place skewers on the grill rack directly over medium heat; grill for 7 minutes. Turn skewers; brush with 1/4 cup of the Thai Brushing Sauce. Discard any remaining brushing sauce. Arrange pineapple slices on grill rack directly over medium heat. Grill chicken and pineapple for 6 to 8 minutes or until chicken is no longer pink and pineapple is heated through, turning once.
4In a small bowl, combine remaining Thai Brushing Sauce, melted butter, and, if desired, brown sugar; serve with chicken and pineapple. If desired, serve with rice; garnish with basil and chile peppers. Makes 4 servings.
5Thai Brushing Sauce: In a small bowl, combine 2/3 cup sweet-and-sour sauce, 2 tablespoons snipped fresh basil, 1 teaspoon Thai seasoning or five-spice powder, and 1 minced clove garlic. Makes about 3/4 cup.
6Make-Ahead Directions: Up to 24 hours ahead, prepare Thai Brushing Sauce, cut pineapple into slices, and thread chicken onto skewers. Cover and store separately in refrigerator.

Pear and Chicken Salad

The grilled chicken, pears, and asparagus give this tasty summer salad some sizzle. The blue cheese dressing can be made up the day before, which makes this a quick put-together salad that is ready to serve in no time. There are many more simple chicken salads recipes available.
Ingredients
12 oz. fresh asparagus spears
2 small pears, halved lengthwise and cored (remove stems, if desired)
Lemon juice
4 skinless, boneless chicken breast halves (about 1-1/4 lb. total)
Salt
Ground black pepper
6 cups torn mixed salad greens*
Milk (optional)
1 recipe Blue Cheese Dressing**
Directions
1Snap off and discard woody bases from asparagus. If desired, scrape off scales. In a large saucepan cook asparagus, covered, in a small amount of boiling lightly salted water for 3 to 5 minutes or until crisp-tender. Drain; set aside.
2Meanwhile, brush cut sides of pears with lemon juice; set aside. Sprinkle chicken with salt and pepper.
3Place chicken on the grill rack directly over medium heat; grill for 5 minutes. Turn chicken. Add pears to the grill rack, cut sides down. Grill chicken and pears for 7 to 10 minutes more or until chicken is no longer pink (170 degrees F) and pears are tender. If desired, add asparagus the last 3 minutes of grilling.
4Transfer chicken to a cutting board; slice chicken. Cut pear halves in half, forming 8 quarters.
5On 4 dinner plates, arrange greens, chicken, and asparagus. If desired, stir milk into Blue Cheese Dressing to reach desired consistency. Spoon dressing over salad. Add pear pieces. Makes 4 servings.
6*Cook's Shop: To rinse and drain salad greens, you can use a salad spinner.
7**Blue Cheese Dressing: In a small bowl, combine 1/2 cup plain fat-free yogurt, 1/4 cup chopped red onion, 2 tablespoons crumbled blue cheese, 1 tablespoon snipped fresh chives, and 1/8 teaspoon ground white pepper. Cover; chill until ready to serve. Makes 2/3 cup.

Curried Chicken Bundles

Use your leftover turkey or chicken for this easy baked wrap. You use purchased refrigerated pizza dough for the wrap, and just mix the other ingredients together and wrap them up in the pizza dough. Bake them in the oven and enjoy them right away, or store them and reheat them in the microwave at another time for a quick meal.
Ingredients
2 cups chopped cooked chicken or turkey (10 ounces)
1/2 cup chopped celery
1/3 cup part-skim ricotta cheese
1/4 cup shredded carrot
1 tablespoon apricot preserves or chutney
1 teaspoon curry powder
1/4 teaspoon ground cinnamon
Dash salt
1 10-ounce package refrigerated pizza dough
Directions
1 1. In a medium bowl combine chicken, celery, ricotta cheese, carrot, preserves or chutney, curry powder, cinnamon, and salt. Set aside.
2Unroll pizza dough; cut into 6 squares. Divide chicken mixture among squares. Bring the corners of dough to the center over filling, stretching as necessary. Pinch the open edges together to seal. Place bundles on an ungreased baking sheet.
3Bake in a 375 degree F oven for 12 to 15 minutes or until golden. Cool for 30 minutes on a wire rack.
4Pack each bundle in a small plastic bag or freezer bag. Chill overnight or store up to 3 days in the refrigerator or 1 month in the freezer.
5To reheat sandwiches, place on a microwave-safe plate. Microwave on 100% (high) power for 30 to 60 seconds. Makes 6 servings.

Chicken in Peanut Sauce

No need to call the local take-out with this recipe for Chinese chicken in peanut sauce. This spicy dish combines chicken with jalapeno pepper and fresh cilantro. A nutty and sweet sauce flavors these quick-cooking chicken breasts. Serve over cellophane noodles or rice for a complete meal.
Ingredients
1 tablespoon cooking oil
1 pound skinless, boneless chicken breast halves, cut into bite-size strips
2 teaspoons curry powder
1 fresh jalapeno pepper, seeded and finely chopped
1 pound fresh green beans, trimmed and cut into 2-inch pieces or 3 cups frozen cut green beans
1 cup purchased light coconut milk*
3/4 cup chunky peanut butter
2 tablespoons soy sauce
1/4 cup snipped fresh cilantro
3 cups hot cooked cellophane noodles or rice
Directions
1In a large skillet heat oil over medium-high heat. In a medium bowl toss chicken with curry powder and jalapeno. Add to skillet; cook and stir for 2 minutes. Carefully add beans and 3/4 cup water. Bring to boiling; reduce heat. Cover and simmer for 5 minutes.
2In a medium bowl stir together coconut milk, peanut butter, and soy sauce. Add to the skillet. Return to boiling; reduce heat. Simmer, uncovered, for 5 minutes more or until chicken is no longer pink and beans are tender, stirring occasionally. Stir in 2 tablespoons of the cilantro. Serve chicken mixture over noodles or rice and sprinkle with remaining cilantro. Makes 6 servings.
3 *Coconut Milk: Adding nutty sweetness to Thai-inspired dishes such as the one above is as easy as opening a can of coconut milk. However, be sure to choose the right product. Canned coconut milk is made from equal parts of water and coconut, which has been strained. You can usually find it in the international sections of supermarkets. Coconut milk is not the milky liquid you find when you open a fresh coconut, nor should it be confused with cream of coconut, a sweetened coconut concoction that's often used for desserts and mixing drinks such as pina coladas.

Chicken Livers in Italian Tomato Sauce

Chicken livers are quick-cooking and economical. Combining them with an Italian-seasoned tomato sauce and a variety of sauteed vegetables, makes a delicious topping for spaghetti. Stir frying onions, carrots, and green pepper keeps them crisp-tender and ensures their vitamins and minerals remain intact. Quickly cooking the chicken livers, right in the same pan, makes for easy clean-up. Try this tasty pasta dish on a harried weeknight.
Ingredients
1 14-1/2 ounce can tomatoes, cut up
1 tablespoon cornstarch
1 teaspoon sugar
1/2 teaspoon Italian seasoning, crushed
1/8 to 1/4 teaspoon crushed red pepper
Nonstick spray coating
1 cup thinly bias-sliced carrots
1/2 cup chopped onion
2 cloves garlic, minced
1 medium green sweet pepper, cut into strips
1 tablespoon cooking oil
1/2 pound chicken livers, halved
4 ounces spaghetti, cooked and drained
Directions
1For sauce, stir together undrained tomatoes, cornstarch, sugar, Italian seasoning, and red pepper. Set aside.
2Spray a wok or large skillet with nonstick spray coating. Stir-fry carrots for 2 minutes. Add onion and garlic; stir-fry for 1 minute. Add green pepper and stir-fry 1 to 3 minutes more or until vegetables are crisp-tender. Remove from wok.
3Add oil to hot wok. Stir-fry chicken livers for 2 to 3 minutes or until cooked through. Push livers from center of wok. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly.
4Return vegetables to wok; stir all ingredients together to coat with sauce. Cook and stir for 1 minute more or until heated through. Serve immediately over spaghetti. Makes 4 servings.

Polynesian Chicken Kabobs

Fresh pineapple adds a tropical flavor to these colorful kabobs. To save time and effort, look for peeled, fresh pineapple in your grocery store. Marinate the chicken in mixture of lemon juice, soy sauce, fresh ginger, and dry mustard that adds great flavor to the chicken and tenderizes the meat. Place vegetables, pineapple, and chicken on wooden skewers that have been soaked in water so that they don't char. Grill the kabobs, and serve over rice.
Ingredients
1/4 cup soy sauce
2 tablespoons lemon juice
2 cloves garlic, minced
1 teaspoon grated fresh ginger or 1/8 teaspoon ground ginger
1/8 teaspoon dry mustard
1 pound boneless, skinless chicken breasts or thighs
1 medium green sweet pepper
1 medium red sweet pepper
1 cup fresh pineapple chunks or one 8-ounce can pineapple chunks, drained
Hot cooked rice (optional)
Green onion brushes (optional)
Directions
1For marinade, combine soy sauce, lemon juice, garlic, ginger, and mustard. Cut chicken into 1-inch pieces; place in plastic bag set into a shallow dish. Add marinade; seal bag. Turn chicken to coat well. Chill for 2 to 24 hours, turning chicken occasionally.
2Remove chicken from bag, reserving marinade. Cut green and red peppers into 1-inch pieces. On six 12-inch metal skewers alternately thread chicken, pineapple, green pepper, and red pepper. Grill on uncovered grill directly over medium coals for 5 minutes. Brush with marinade; turn skewers and grill for 7 to 9 minutes more or until chicken is tender and no longer pink. Serve over hot cooked rice and garnish with green onion brushes, if desired. Makes 6 servings.
3To grill by indirect heat: Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place skewers on grill over drip pan. Cover and grill for 16 to 18 minutes or until chicken is tender and no longer pink, brushing occasionally with marinade up to the last 5 minutes of grilling.

Buttermilk-Brined Fried Chicken

Fried chicken is always a popular main dish for any occasion. Buttermilk isn't too common in frying, but in this recipe, it provides a subtle tanginess. The amount of salt used in the brine may seem excessive, but it gives the fried chicken a delicious flavor. This chicken will appeal to the whole family, especially those fickle teenagers.
Ingredients
3 cups buttermilk
1/3 cup coarse salt
2 tablespoons sugar
2-1/2 to 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup buttermilk
Cooking oil
Directions
1For brine, in a resealable plastic bag set in a bowl combine the 3 cups buttermilk, the coarse salt, and sugar. Cut chicken breasts in half crosswise. Add all chicken pieces to the brine; seal bag. Chill for 2 to 4 hours; remove chicken from brine. Drain chicken; pat dry with paper towels. Discard brine.
2In a large bowl combine flour, the 1/4 teaspoon salt, and pepper. Place the 3/4 cup buttermilk in a shallow dish. Coat chicken with flour mixture. Dip in the buttermilk; coat again with flour mixture.
3Meanwhile, in a deep, heavy Dutch oven or kettle, or a deep-fat fryer, heat 1-1/2 inches oil to 350 degrees F. Using tongs carefully add a few pieces of chicken to Dutch oven. (Oil temperature will drop; maintain temperature at 325 degrees F.) Fry chicken for 12 to 15 minutes or until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks), and coating is golden, turning once. Drain on paper towels. Keep fried chicken warm in a 300 degree F oven while frying remaining chicken pieces. Makes 6 servings.
4Spicy Buttermilk-Brined Fried Chicken: Prepare as above, except add 1-1/2 teaspoons cayenne pepper to the flour mixture.
5Pecan Buttermilk-Brined Fried Chicken: Prepare as above, except, reduce the flour to 1-1/4 cups and add 3/4 cup ground pecans to the flour mixture.

Nutrition Facts per 3 ounces chicken: 585 cal., 40 g total fat (7 g sat. fat), 88 mg chol., 1,191 mg sodium, 25 g carbo., 2 g fiber, 33 g pro.
Daily Values: 1% vit. A, 2 % vit. C, 10% calcium, 17% iron.
Exchanges: 1 1/2 Starch, 3 1/2 Medium-Fat Meat, 4 Fat

Chicken Burgers with Pineapple Salsa

Serve something special to the guests at your next outdoor gathering. Use this fruity salsa to dress up chicken patties fresh from the grill. Sweet pineapple blends with spicy jalapeno to give the grilled chicken just the right amount of heat. This easy recipe is perfect for casual summer entertaining.
Ingredients
1 8-1/4-ounce can crushed pineapple, drained
1/2 cup chopped red or green sweet pepper
1/2 cup sliced green onion
2 tablespoons snipped fresh cilantro or parsley
2 cloves garlic, minced
1 jalapeno or serrano pepper, seeded and finely chopped*
1 egg
1/4 cup fine dry bread crumbs
1 teaspoon dried basil, crushed
1/2 teaspoon ground sage
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
1 pound uncooked ground chicken or turkey
Directions
1Preheat grill. For salsa, in a medium bowl combine crushed pineapple, sweet pepper, half of the green onion, the cilantro or parsley, garlic, and jalapeno or serrano pepper. Cover; chill until serving time.
2In another medium bowl combine the egg, bread crumbs, remaining onion, basil, sage, seasoned salt, and pepper. Add ground chicken or turkey; mix well. Shape into four 3/4-inch-thick patties. Grill patties on the grill rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until juices run clear and an instant-read thermometer inserted in side of burger registers 165 degrees F, turning halfway through grilling. (Or, preheat broiler. Broil 4 to 5 inches from heat on an unheated rack of broiler pan for 10 to 12 minutes.) Serve burgers with salsa. Makes 4 servings.
3*Note: Because hot peppers contain oils that can burn your eyes, lips, and skin, protect yourself when working with peppers by wearing plastic gloves or bags. Be sure to wash your hands thoroughly before touching your eyes or face.
4Make-Ahead Tip: Prepare salsa; cover and chill up to 8 hours.

Oriental Chicken Salad

The broiled chicken that has been basted with soy sauce and ginger adds Oriental flavors to this lettuce and vegetable salad. Choose whatever vegetables you would like to include -- pea pods, bean sprouts, and cucumbers work well. The pineapple-sesame dressing softens the uncooked ramen noodles to give the salad the right amount of crunch.
Ingredients
1 recipe Pineapple-Sesame Dressing (see below)
4 cups torn mixed greens (such as spinach, romaine, Chinese cabbage, and/or leaf lettuce)
2 cups fresh vegetables (such as bean sprouts; pea pods, halved crosswise; and/or cucumber strips)
1 cup coarsely chopped red cabbage
2 green onions, thinly sliced
1 3-ounce package Oriental-flavored ramen noodles (do not need seasoning packet)
4 small skinless, boneless chicken breast halves (3/4 pound total)
Nonstick spray coating
3 tablespoons reduced-sodium soy sauce
2 teaspoons sesame seed
2 teaspoons grated fresh ginger
Chive blossom flowers (optional)
Directions
1Prepare Pineapple-Sesame Dressing; cover and chill until needed. In a large bowl toss together the mixed greens, desired fresh vegetables, red cabbage, and green onion. Break uncooked ramen noodles into small pieces; add to salad.
2To prepare chicken, rinse chicken breasts; pat dry. Halve chicken breasts lengthwise. Spray the unheated rack of a broiler pan with nonstick coating. Place chicken breast halves on broiler rack. Stir together soy sauce and ginger; brush onto chicken. Broil 4 inches from heat for 10 to 12 minutes or until no pink remains, turning once and brushing with soy mixture. Remove chicken from heat; cool slightly.
3Cut chicken into bite-size strips; add to vegetable mixture. Shake dressing and pour over the salad; toss to coat. Sprinkle sesame seed over all. Garnish with chive blossom flowers, if desired. Serve immediately. Makes 4 servings.
4Pineapple-Sesame Dressing: In a screw-top jar combine 1/3 cup unsweetened pineapple juice, 1/4 cup rice vinegar or white vinegar,1 tablespoon water, 1 tablespoon reduced-sodium soy sauce, 2 teaspoons sugar, 1-1/2 teaspoons toasted sesame oil, and 1/4 teaspoon pepper> Cover and shake dressing mixture well.

Jerk Chicken Salad

Jerk chicken was popularized in Caribbean cuisine and uses citrus, peppers, and allspice for its distinctive flavors. In this salad, jerk chicken, plantains, sweet pepper strips, and avocado are arranged on torn mixed greens and then drizzled with a honey-lime dressing for a vegetable packed, taste-bud popping treat of an entree. Serve this salad with bread and a cold beer.
Ingredients
1/3 cup olive oil
2 tablespoons lime juice
2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
1 teaspoon honey
1 pound skinless, boneless chicken breast halves
1 plantain, 2 red bananas, or 1 large yellow banana, sliced
2 tablespoons Jamaican jerk seasoning
1 medium red or yellow sweet pepper, cut into strips
6 cups torn mixed greens
1 medium avocado, halved, peeled, and cut into thin wedges
1 medium mango, peeled and cut into thin wedges*
Directions
1In a screw-top jar combine oil, lime juice, thyme, and honey; cover and shake well. Remove 1 tablespoon of the dressing. Set remaining dressing aside. Rinse chicken and pat dry. Brush chicken and plantain or red bananas with the 1 tablespoon reserved dressing.
2Rub jerk seasoning onto chicken. Grill chicken on an uncovered grill directly over medium coals for 12 to 15 minutes or until no longer pink turning once. Remove chicken from grill; cut into strips and set aside (if using yellow banana, do not grill) and pepper strips over medium coals for 8 minutes or until tender.
3In a large bowl gently toss together greens and remaining dressing. Divide among 4 large plates. Top each serving with one-fourth of the chicken, sweet peppers, plantain or banana, avocado, and mango. Makes 4 main-dish servings.
4 Note: To cut mango into wedges, peel, if desired, and cut in half by sliding a sharp knife next to the seed along each side of the mango. Then, cut each half into wedges.

Ginger-Lemongrass Chicken with Cilantro Rice Noodles

Add some flavor to your grilled chicken with the taste of ginger and lemongrass. This light and easy-to-prepare chicken recipe includes cilantro rice noodles, adding even more flavor to the dish. You will have a new favorite chicken dinner for your summertime meal lineup. Serve a flavored iced tea to round out the meal.
Ingredients
1/4 cup sliced green onions
1/4 cup sliced lemongrass or 1/2 tsp. finely shredded lemon peel
1 Tbsp. grated fresh ginger
6 cloves garlic
2 Tbsp. lime juice
2 Tbsp. cooking oil
4 skinless, boneless chicken breast halves (about 1-1/4 lb. total)
1 recipe Cilantro Rice Noodles *
Lime wedges (optional)
Directions
1For rub, in a food processor or blender combine green onions, lemongrass, ginger, garlic, lime juice, and oil. Cover; process to a thin paste. Rub paste onto chicken.
2Place chicken on the grill rack directly over medium heat; grill for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once halfway through grilling.
3To serve, slice chicken. On 4 dinner plates, arrange chicken slices and Cilantro Rice noodles. If desired, serve with lime wedges. Makes 4 servings.
4*Cilantro Rice Noodles: In a large saucepan, cook 8 ounces rice noodles in a large amount of boiling water for 3 to 4 minutes or just until tender; drain. Meanwhile, in a large bowl, combine 1/4 cup bottled fish sauce, 3 tablespoons lime juice, 2 tablespoons packed brown sugar, and 1 or 2 cloves minced garlic; stir until brown sugar is dissolved. Add noodles, 1 cup shredded carrots, 1/4 cup coarsely snipped fresh cilantro, and 1/4 cup peanuts; toss gently to coat. Makes 4 cups.

Chicken Fajitas with Jicama Relish

Spice up your life with these tasty fajitas. Spices like cumin, salsa, and chili powder flavor the chicken, topped with a crunchy, fresh jicama relish made with tomatoes, avocadoes, and cilantro. This healthy, low-calorie meal is quick to grill and makes a perfect summertime dinner.
Ingredients
4 skinless, boneless chicken breast halves
1/2 cup bottled Italian salad dressing
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
2 small red, green, and/or yellow sweet peppers, quartered lengthwise and seeded
1 small red onion, cut into 1/2-inch slices
8 10-inch flour tortillas, warmed*
1 recipe Jicama Relish
1 16-ounce jar salsa
Directions
1Place chicken in a resealable plastic bag set in a shallow dish. For marinade, combine Italian dressing, chili powder, and cumin. Pour over chicken; seal bag. Marinate in the refrigerator for 1 to 24 hours, turning bag occasionally. Drain chicken, reserving marinade. Brush marinade over sweet peppers and red onion.
2For a charcoal grill, place chicken, pepper, and onion on the rack of an uncovered grill directly over medium coals. Grill until chicken is no longer pink (170 degrees F) and vegetables are crisp-tender, turning once halfway through grilling. Allow 12 to 15 minutes for chicken; 8 to 10 minutes for vegetables. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken and vegetables on grill rack over heat. Cover and grill as above.)
3Remove chicken and vegetables from grill; carefully slice into thin bite-size strips. Spoon chicken and vegetable mixture onto warmed tortillas. Top with Jicama Relish and salsa; roll up. Makes 8 fajitas.
4*Note: To warm tortillas, wrap tortillas tightly in foil. Place on edge of grill and heat for 10 minutes, turning once.
5Jicama Relish: In a large bowl combine one 15-ounce can black beans, rinsed and drained; 1 cup chopped, peeled jicama; 1 large tomato, chopped; 1 medium avocado, halved, seeded, peeled, and chopped; and 1/2 cup snipped fresh cilantro; set aside.

Chicken with Firecracker Barbecue Sauce

Here's the perfect summertime chicken recipe: grilled chicken breasts, tender and juicy, are basted with a chipotle pepper-based homemade barbecue sauce bursting with flavor. Serve the chicken with a crisp cole claw recipe and grilled sweet corn. This is such an easy meal to prepare, so bring on the summer!
Ingredients
1/4 cup chipotle peppers in adobo sauce
Nonstick cooking spray
1/3 cup finely chopped onion
3 cloves garlic, minced
1 cup ketchup
3 tablespoons white wine vinegar
3 tablespoons full-flavored molasses or sorghum
1 tablespoon Worcestershire sauce
6 skinless, boneless chicken breast halves
Directions
1For sauce, remove any stems from chipotle peppers. Place peppers and adobo sauce in a blender. Cover and blend until smooth. Set aside.
2Lightly coat an unheated medium saucepan with nonstick cooking spray. Cook onion and garlic in saucepan until tender. Stir in chipotle pepper mixture, ketchup, vinegar, molasses, and Worcestershire sauce. Bring to boiling. Reduce heat and simmer, uncovered, about 10 minutes or until sauce is slightly thickened.
3For a charcoal grill, grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once halfway through grilling and brushing with sauce during the last 5 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack over heat. Cover and grill as above.) Bring remaining sauce to boiling; pass with chicken. Makes 6 servings.

Chicken with Olives

Looking for a new way to cook chicken? Try this savory recipe that includes tender chicken, ripe and green olives, crushed tomatoes, and spicy capers. This recipe is seasoned with fresh lemon, Italian flat-leaf parsley, and a hint of oregano for an Italian flair. This dish is excellent served over a bed of pasta and with a side of leafy romaine and tomato salad.
Ingredients
4 skinless, boneless chicken breast halves (1-1/4 to 1-1/2 lb. total)
2 Tbsp. olive oil
1 medium onion, sliced
2 cloves garlic, minced
1 15-oz. can crushed tomatoes
1 5.75oz. jar sliced pitted green olives, drained
1 2.25-oz. can sliced pitted ripe olives, drained
2 Tbsp. capers, drained
2 Tbsp. finely shredded lemon peel
1 tsp. dried oregano, crushed
3 Tbsp. snipped fresh Italian (flat-leaf) parsley
Directions
1In large skillet brown chicken in hot oil over medium-high heat for 5 minutes, turning once. Remove chicken from skillet; set aside. Add onion to skillet. Cook over medium heat for 8 to 10 minutes or until tender and lightly browned, stirring occasionally and adding garlic the last 1 minute of cooking.
2Stir tomatoes, olives, capers, lemon peel, and oregano into onion mixture. Place chicken on tomato mixture. Bring to boiling; reduce heat. Simmer, covered, for 13 to 15 minutes or until chicken is no longer pink (170 degrees F).
3To serve, place chicken on platter. Season tomato mixture to taste with salt and black pepper. Spoon tomato mixture over chicken. Sprinkle with parsley. Makes 4 servings.

Szechwan Chicken Salad

Szechwan chicken salad combines jicama, the crisp root vegetable from Mexico, with a medley of other fresh vegetables. Grilling the skinless, boneless chicken breasts makes it a healthy meal. This chicken salad recipe can be served as a main dish. No need to call for take-out with this one in your recipe box.
Ingredients
2 teaspoons cooking oil
1 teaspoon toasted sesame oil
3 cloves garlic, minced
2 tablespoons grated fresh ginger
1/3 cup rice vinegar or white wine vinegar
2 tablespoons reduced-sodium soy sauce
4 skinless, boneless chicken breast halves (12 ounces total)
1 fresh jalapeno pepper, seeded and chopped
1/2 teaspoon sugar
1 medium carrot, cut into matchstick strips
1 cup peeled jicama, cut in matchstick strips
4 lettuce leaves
2 medium cucumbers, quartered lengthwise and cut into 1/4-inch slices
1-1/3 cup enoki mushrooms
2 green onions, sliced
2 tablespoons chopped unsalted cocktail peanuts
Directions
1In a small saucepan heat cooking oil and sesame oil over medium-high heat for 1 minute. Cook and stir garlic and ginger in hot oil for 15 seconds. Remove saucepan from heat; stir in the vinegar, soy sauce, and 3 tablespoons water. Cool completely.
2Rinse chicken; pat dry. Place in a plastic bag set in a shallow dish. Pour half of the soy mixture over the chicken; reserve remaining soy mixture. Close bag. Marinate in the refrigerator for 4 to 24 hours.
3Meanwhile, for dressing, in a small bowl stir together reserved soy mixture, 2 tablespoons water, the jalapeno pepper, and sugar. Cover and chill for 4 to 24 hours.
4Drain chicken, discarding marinade. Grill chicken on the lightly greased rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is tender and no longer pink, turning once. Cut chicken into bite-size strips. Combine the carrot and jicama. To serve, line 4 salad plates with the lettuce. Top with carrot mixture, cucumbers, chicken, mushrooms, green onions, and peanuts. Stir dressing; drizzle 1 tablespoon dressing over each serving. Makes 4 servings.

Pappardelle with Chicken and Peas

This chicken pasta dish has a stewed tomato-base sauce that has been enriched by the addition of a small amount of cream. It has fresh peas that are cooked with the pasta and the chicken is cooked separately. When everything is cooked and tossed together, it makes a complete meal. To finish this dish off, sprinkle the top with freshly grated Parmigiano-Reggiano cheese.
Ingredients
6 ounces dried pappardelle or other wide egg noodles
1-1/2 cups shelled sweet peas
1/2 of a 14-1/2-ounce can Italian-style stewed tomatoes, undrained
2 teaspoons olive oil
8 ounces skinless, boneless chicken breast, cut into large bite-size pieces
1 small onion, cut into thin wedges
1/4 teaspoon coarsely ground black pepper
1/4 cup chicken broth
1/4 cup heavy whipping cream
2 tablespoons freshly grated Parmigiano-Reggiano cheese (optional)
Directions
1Cook pasta according to package directions, adding peas the last 3 minutes of cooking time. Meanwhile place tomatoes and tomato liquid in a blender container or food processor bowl. Cover and blend or process until smooth; set aside.
2Heat oil in a large skillet over medium-high heat. Add chicken, onion, and pepper; cook for 2 to 4 minutes or until chicken is just cooked through and no longer pink.
3Carefully stir in broth and the blended tomato mixture. Return to boiling. Reduce heat and boil gently, uncovered, for 2 minutes. Stir in cream; boil gently for 3 minutes more or until sauce thickens slightly.
4Drain pasta and peas; transfer to a warm serving dish. Spoon sauce over noodles and peas; toss gently. If desired, top with grated Parmigiano-Reggiano cheese. Makes 4 main-dish servings.

Rice Noodles with Shrimp

Ingredients

• 1 Tbsp. purchased or Homemade Green Curry Paste*
• 2 Tbsp. olive oil
• 1 14-oz. can unsweetened coconut milk
• 1 14-oz. can chicken broth
• 1/4 cup lemon juice
• 2 Tbsp. fish sauce
• 1 14-oz. pkg. wide rice stick noodles
• 1 lb. large shrimp, peeled, deveined, and cut in halves lengthwise
• 1 large red sweet pepper, cut into thin strips
• 1 cup fresh snow pea pods, trimmed
• 1/4 cup chopped fresh cilantro leaves
• 2 hard-cooked eggs, quartered

Directions

1. 1In saucepan cook curry paste in hot oil until fragrant and beginning to stick to pan. Add milk, broth, lemon juice, and fish sauce. Bring to boiling; reduce heat. Simmer, uncovered, 8 to 10 minutes or until reduced to 3-1/2 cups. Cook noodles in boiling salted water 4 to 6 minutes or until tender; drain. Rinse under cold water; drain. Divide noodles among 4 bowls. Add shrimp, pepper, and snow peas to sauce. Return to boiling; reduce heat. Simmer, uncovered, 1 to 3 minutes or until shrimp are opaque and vegetables are crisp-tender. Stir in cilantro. Spoon over noodles. Top with eggs. Makes 4 servings (1-1/4 cup noodles + 1-1/2 cups sauce)
2. 2<B>*HOMEMADE GREEN CURRY PASTE: </B> In food processor or blender combine 1 large onion, chopped; 2 stalks lemon grass, tender white portion thinly sliced; 1/4 cup water; a 2-inch section peeled, chopped fresh ginger; 1/2 cup cilantro; 3 fresh serrano chile peppers, seeded (see Note); 4 cloves garlic, minced; 2 teaspoons curry powder; 1 teaspoon five-spice powder; and 3/4 teaspoon salt. Cover; process or blend until smooth.
3. 3<B> **Note: </B>Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands touch the peppers, wash your hands well with soap and water.