Grilled Curried Chicken Cutlets over Asian Rice-Noodle Salad

Ingredients:
Vegetable Oil, For Grill
1 Pound Chicken Cutlets
3/4 Cup Well-Shaken Buttermilk
2 Tsp Curry Powder
1 Tbsp Garlic (Finely Chopped)
1 Package (8 oz) Asian Medium Rice-Flour Noodles (Banh Pho)
8 Cups Boiling Water
2 Scallions (Green Parts Only) Cut Into 2-Inch-long Thin Strips
1/2 Seedless Cucumber (Seeded and Cut Into 2-Inch-Long Matchsticks)
1/2 Cup Bottled Asian Chili Sauce
3 Tbsp Fresh Lime Juice Plus Wedges
4 Tbsp Fresh Mint Leaves, Plus Sprigs for Garnish (Coarsely Chopepd)
4 Tbsp Salted Roasted Shelled Pistachios (Coarsely Chopped)

Directions:
Preheat grill and lightly oil rack. Rinse chicken and pat dry. Whisk together buttermilk, curry, and garlic in a shallow glass dish; season with salt and pepper. Add chicken, turning to coat, and marinate at room temperature, 15 minutes. Meanwhile, soak noodles in boiling water until softened, about 10 minutes. Drain and rinse under cold water; drain well. Toss together noodles, scallions, cucumber, chili sauce, juice, 2 tablespoons mint, and 2 tablespoons nuts; salt and pepper to taste, for noodle salad. Grill chicken over moderate heat, turning once, until cooked through and golden brown, 4 to 5 minutes depending on thickness of cutlets. Transfer to a cutting board and slice. Divide noodle salad among 6 serving bowls. Top with chicken and sprinkle with remaining 2 tablespoons mint and nuts. Serve with lime wedges and garnish with mint sprigs. Makes 6 servings.

Recipes from: Ladies Home Journal

Papaya and Coconut Chicken Salad

Ingredients:
1 lb. Skinless, Boneless Chicken Breast Halves
1-1/2 Cups Flaked Coconut
1 Medium Papaya (12 oz.)
¼ Cup Cider Vinegar
¼ Cup Vegetable Oil
1 Tbsp Honey
Dash Cayenne Pepper
1- 5oz. pkg Mixed Salad Greens
¾ Cup Blueberries

Directions:
Heat oven to 450 degrees F. Line a baking sheet with foil; set aside. Cut chicken in strips; season with 1/2 tsp. salt. Place coconut in shallow dish. Roll chicken in coconut to coat, pressing lightly to adhere. Transfer to prepared baking sheet. Bake about 12 minutes or until coconut is golden and chicken is no longer pink. Meanwhile, peel, seed, and cut papaya in cubes. For dressing, place 1/4 cup papaya cubes in blender or food processor; add vinegar, oil, honey, 1/4 tsp. salt, and cayenne. Process until smooth. Toss 1/4 cup dressing with greens; divide among 4 plates. Top greens with chicken, remaining papaya, and blueberries. Pass remaining dressing. Makes 4 servings.

http://www.bhg.com/

Spicy Grilled Pork Chop

Ingredients:
4 Pork Rib Chops (Cut ¾ Inch Thick-About 1 ¾ lbs Total)
¼ Cup Lime Juice
1 Tbsp Chili Powder
1 Tbsp Olive Oil
2 Cloves Garlic (Minced)
2 Tsp Ground Cumin
1 Tsp Ground Cinnamon
½ Tsp Bottled Hot Pepper Sauce
¼ Tsp Salt
Sliced Mango and/or Fresh Chile Peppers (Optional)

Directions:
Place chops in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl, stir together lime juice, chili powder, oil, garlic, cumin, cinnamon, hot pepper sauce, and salt; pour over chops. Seal bag; turn to coat chops. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally. Drain chops, discarding marinade. Place chops on the rack of an uncovered grill directly over medium coals. Grill for 11 to 14 minutes or until pork juices run clear (160 degrees F), turning once. If desired, garnish with mango and/or Chile peppers. Makes 4 servings.

http://www.recipes.com/

Stir Fry Beef & Broccoli

Ingredients:
Beef
1 ¼ lbs Beef Flank Steak (Cut into Thin Slices)
2 Tbsp Soy Sauce
3 Cloves Garlic (Finely Chopped)
1 Tbsp Grated Gingerroot (if desired)
Sauce
1/3 Cup Hoisin Sauce
1/3 Cup Water
1 Tbsp Cornstarch
1/2 Tsp Crushed Red Pepper Flakes
Stir-Fry
2 Tbsp Peanut or Vegetable Oil
2 Cups Fresh Small Broccoli Florets
1 1/2 Cups Ready-to-Eat Baby-Cut Carrots (Cut Lengthwise into Strips)
2 Tbsp Water
1/2 Cup Cashew Halves (if desired)

Directions:
In medium bowl, mix beef, soy sauce, garlic and gingerroot; set aside. In small bowl, mix sauce ingredients with wire whisk until well blended; set aside. In wok or 12-inch skillet, heat 1 tablespoon of the oil over high heat about 1 minute. Add beef mixture, breaking up clumps of beef with wooden spoon; cook 1 minute without stirring. Stir-fry 1 to 2 minutes or until beef is browned around edges. Transfer beef mixture to clean bowl. To empty wok, add remaining 1 tablespoon oil; heat over high heat about 1 minute. Add broccoli and carrots; cook 2 minutes, stirring frequently. Add 2 tablespoons water; cover and cook 2 to 4 minutes, stirring occasionally, until broccoli and carrots are crisp-tender. Return beef mixture to wok. Mix sauce mixture again with wire whisk to recombine; pour into wok. Stir to coat mixture with sauce. Cook 1 to 2 minutes, stirring occasionally, until sauce is thickened. Sprinkle each serving with cashews.

http://www.bettycrocker.com/

Veggie Lasagna

Ingredients:

2 Tsp Olive Oil
1/3 Cup Onion (Chopped)
2 ½ Cups Zucchini (Sliced)
2 Cups Sliced Fresh Portobello Mushrooms
1 Cup Fat Free Ricotta
3 Tbsp Parmesan (Finely Shredded)
¼ Tsp Black Pepper
6 Whole Wheat No Boil Lasagna Noodles
2 Cups Prepared Pasta Sauce
1 Cup Shredded Part Skim Mozzarella
½ Cup Tomato (Chopped and Seeded)

Directions:
Heat the oil in a large nonstick skillet over medium-high heat. Add the onions, zucchini and mushrooms; heat 5 minutes or until tender, stirring. Remove from heat; set aside. In a small bowl, mix the ricotta, Parmesan and pepper. To assemble, place 3 lasagna noodles in the bottom of a 2-quart rectangular baking dish. Spoon half the ricotta mixture over the noodles. Top with half the veggie mixture, half the pasta sauce and half the mozzarella. Layer with remaining noodles, ricotta mixture, veggie mixture and sauce. Bake, uncovered, in a 375 degree oven for 30 minutes. Sprinkle with tomato and remaining mozzarella. Bake 5 minutes more or until heated through. Let stand for 10 minutes before serving. Cut into 6 pieces.

http://www.fitnessmagazine.com/

Curried Vegetable Stew with Couscous

Ingredients:

1 Tbsp Ground Cumin

1 Tsp Ground Coriander

1 Tsp Curry Powder

1/4 Tsp Ground Allspice

1/4 Tsp Ground Cinnamon

3/4 Tsp Salt

1/4 Tsp Freshly Ground Pepper

1 1/4 Cup Water

3 Tbsp Olive Oil

1/2 Cup Onion (Chopped)

1 Tbsp Garlic (Chopped)

1 Tbsp Fresh Cilantro (Chopped)

1 Head Cauliflower (Cut into Florets)

2 Zucchini (Diced)

1 Cup Green Beans (Cut into 1/2-inch Diagonal Pieces)

1 Cup Canned Chickpeas (Drained and Rinsed)

1 Cup Diced Fresh Tomatoes

Cooked Couscous

Directions:

Stir spices, salt, pepper, and 2 tablespoons of the water together in a small bowl until smooth. Set aside. Heat olive oil in a large skillet over medium heat. Add onion, garlic, cilantro, and spice mixture. Cook, stirring, 1 minute, or until onion begins to soften. Add cauliflower, zucchini, and green beans; cook 2 minutes. Add 1 cup plus 2 tablespoons water; bring to a boil. Simmer, covered, for 5 minutes, or until vegetables are just tender. Stir in chickpeas and tomatoes; simmer 5 minutes more. Serve with couscous, if desired.

http://www.fitnessmagazine.com/

Veggie Omelet

Ingredients:

1 Spray Mist of Canola Oil

4 Medium-Sized Eggs

¼ Medium-Sized Red or Green Bell Pepper (Chopped)

¼ Small Onion (Chopped)

1 Small Tomato (Chopped)

¼ Cup of Fresh Milk (Try Skim)

Seasonings (Spices like Curry, Thyme, Basil)

Salt and Pepper to Taste

Directions:

Crack eggs and place in bowl. Add milk and whisk briskly. Set aside. Spray medium pan with Spray Canola Oil. Turn pan on medium heat. Add chopped tomatoes, peppers, onions and spices/seasonings and stir until soft (or well done). Do not allow ingredients to brown – lower heat if necessary. Spray the vegetable with Canola Oil again. Carefully pour in beaten eggs, making sure it covers the entire pan. Allow to fry a bit before flipping it over carefully, so the other side can get browned a little. Fold the omelet in half. Note: If you wish to make this scrambled, simply ‘whisk’ the eggs in the pan as it fries. Garnish with fresh parsley or basil leaves.

ediets.com