Sunday, 14 February 2016
Chicken with Parmesan Noodles
9 ounce package refrigerated angel hair pasta
large carrots, thinly sliced
pounds skinless, boneless chicken breast halves
tablespoons purchased basil pesto
cup finely shredded Parmesan cheese
Olive oil (optional)
Fresh basil (optional)
Cook pasta according to package directions.
Meanwhile, in 12-inch skillet cook carrots in 1 tablespoon melted butter over medium heat for 3 minutes. Add chicken; cook and stir 4 to 5 minutes or until no pink remains in chicken. Add 4 tablespoons pesto; toss to coat.
Drain pasta. Return to pan; toss with remaining butter and pesto. Serve with chicken mixture. Sprinkle pasta with Parmesan cheese and ground black pepper. Drizzle with olive oil and top with basil. Makes 6 servings.
Nutrition Facts (Chicken with Parmesan Noodles)
Per serving: 390 kcal cal., 16 g fat (5 g sat. fat, 114 mg chol., 369 mg sodium, 28 g carb., 3 g fiber, 33 g pro. Percent Daily Values are based on a 2,000 calorie diet
Saturday, 13 February 2016
recipe Our Best-Ever Chocolate Cake*
8 ounce package cream cheese, softened
cup unsalted butter, softened
cups powdered sugar
cup unsweetened cocoa powder
chocolate graham cracker squares, coarsely crushed (optional)
ounces semisweet chocolate pieces (4 cups), for coating
Unsweetened cocoa powder (optional)
In a large bowl finely crumble the cake (it is easiest to cut the cake into quarters and work with one quarter at a time).
In a medium bowl beat the cream cheese and butter with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar, cocoa powder, and milk; beat together until smooth and creamy.
Scrape cream cheese mixture into the crumbled cake. Using a large spoon, mix until blended (at some point, it gets hard to mix with a spoon, so just reach into the bowl and use your hands). Mix in the crushed graham crackers, if desired. Press a piece of plastic wrap against the surface of the dough; chill at least 2 hours or (up to 2 days).
To form the cake balls, line a few baking sheets with parchment or waxed paper. Using a medium-size cookie scoop or 2 level tablespoons, scoop out mounds of dough and shape into balls between your palms. As you finish a baking sheet, transfer it to the freezer and continue working with the dough. It is easiest to coat the cake balls if they are very cold, so keep them in the freezer for at least 30 minutes.
To coat the cake balls line another baking sheet with parchment or waxed paper; set aside. Set a heatproof bowl over a saucepan of barely simmering water (be sure that the water doesn't touch the bottom of the bowl). Add the chocolate pieces and shortening. Melt over gentle heat, stirring until smooth.
Drop the cake balls into the chocolate one at a time, lifting them out and placing on the prepared baking sheet when coated.
When all the cake balls are coated, transfer to the freezer for about 20 minutes to harden the chocolate. To serve, coat with cocoa powder. Serve chilled. Pass small skewers or lollipops sticks, if desired.
From the Test Kitchen
You can also use a 2 layer size chocolate cake mix. It will make about 40 cake balls.
Our Best-Ever Chocolate Cake
cup unsalted butter
cups all-purpose flour
cup unsweetened cocoa powder
teaspoon baking soda
teaspoon baking powder
Let butter and eggs stand at room temperature for 30 minutes. Meanwhile, lightly grease and flour a 13x9x2-inch baking pan; set aside.
Preheat oven to 350 degrees F. In a mixing bowl stir together the flour, cocoa powder, baking soda, baking powder, and salt; set aside.
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating after each addition (about 1 minute total). Beat in vanilla.
Alternately add flour mixture and milk to beaten mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread batter evenly into the prepared pan.
Bake 40 to 45 minutes, or until a wooden toothpick inserted in the center comes out clean. Cool cake in pan on a wire rack. Remove cake from pan.
Nutrition Facts (Triple-Chocolate Cake Balls)
Per serving: 191 kcal cal., 11 g fat (6 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 26 mg chol., 76 mg sodium, 25 g carb., 1 g fiber, 19 g sugar, 2 g pro. Percent Daily Values are based on a 2,000 calorie diet
(Our Best-Ever Chocolate Cake)
Per serving: 355 kcal cal., 14 g fat (8 g sat. fat, 1 g polyunsaturated fat, 4 g monounsatured fat), 79 mg chol., 260 mg sodium, 54 g carb., 2 g fiber, 35 g sugar, 6 g pro. Percent Daily Values are based on a 2,000 calorie diet
Friday, 12 February 2016
medium chicken drumsticks (about 3 pounds)
tablespoons all-purpose flour
teaspoon ground black pepper
tablespoons olive oil
cup chopped carrot
cup chopped onion
cup chopped celery
cloves garlic, minced
tablespoons quick-cooking tapioca
8 ounce can tomato sauce
cup dry white wine or chicken broth
cup chicken broth
teaspoon finely shredded lemon peel
tablespoon lemon juice
teaspoon dried thyme, crushed
cups dried penne pasta
Snipped fresh parsley (optional)
Remove skin from chicken. Place flour, salt, and pepper in a resealable plastic bag. Add chicken, a few pieces at time, shaking to coat. In a 10-inch skillet, brown chicken, half at a time, in hot oil over medium heat about 10 minutes or until golden, turning once. Set aside.
In a 4- to 5-quart slow cooker, combine carrot, onion, celery, and garlic. Sprinkle with tapioca. Place chicken on top of vegetables. In a medium bowl, stir together tomato sauce, wine, broth, lemon peel, lemon juice, and thyme; pour over chicken in cooker.
Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.
Prepare penne according to package directions. Drain well. Spoon chicken and sauce over pasta. If desired, garnish with snipped parsley. Makes 6 servings.
Nutrition Facts (Chicken Osso Buco)
Per serving: 407 kcal cal., 9 g fat (2 g sat. fat, 98 mg chol., 529 mg sodium, 42 g carb., 3 g fiber, 33 g pro. Percent Daily Values are based on a 2,000 calorie diet
Thursday, 11 February 2016
cup bottled Italian salad dressing
tablespoons balsamic vinegar
teaspoon crushed red pepper
tablespoons olive oil
pound chicken breast tenderloins
ounces fresh asparagus, trimmed and cut into 2-inch pieces, or one 10-ounce package frozen cut asparagus, thawed and well drained
cup purchased shredded carrot
small tomato, seeded and chopped
In a small bowl, stir together salad dressing, balsamic vinegar, honey, and crushed red pepper. Set aside.
In a large skillet, heat oil over medium-high heat. Add chicken; cook for 5 to 6 minutes or until chicken is tender and no longer pink, turning once. Add half of the dressing mixture to skillet; turn chicken to coat. Transfer chicken to a serving platter; cover and keep warm.
Add asparagus and carrot to skillet. Cook and stir for 3 to 4 minutes or until asparagus is crisp-tender; transfer to serving platter.
Stir remaining dressing mixture; add to skillet. Cook and stir for 1 minute, scraping up browned bits from bottom of skillet. Drizzle the dressing mixture over chicken and vegetables. Sprinkle with tomato. Makes 4 servings.
Nutrition Facts (Balsamic Chicken and Vegetables)
Per serving: 269 kcal cal., 12 g fat (2 g sat. fat, 66 mg chol., 323 mg sodium, 12 g carb., 2 g fiber, 27 g pro. Percent Daily Values are based on a 2,000 calorie diet
Wednesday, 10 February 2016
teaspoons canola oil or olive oil
teaspoon dried thyme, crushed
teaspoon kosher salt or 1/4 teaspoon regular salt
teaspoon freshly ground black pepper
pound fingerling potatoes, halved lengthwise, or tiny new red or white potatoes, halved
small skinless, boneless chicken breast halves (1 to 1 1/4 pounds total)
cloves garlic, minced
lemon, thinly sliced
Snipped fresh thyme (optional)
In a very large skillet heat 2 teaspoons of the oil over medium heat. Stir 1/2 teaspoon of the dried thyme, the salt, and pepper into oil. Add potatoes; toss to coat. Cover and cook for 12 minutes, stirring twice.
Stir potatoes; push to one side of skillet. Add the remaining 2 teaspoons oil to the other side of skillet. Arrange chicken in skillet alongside the potatoes. Cook, uncovered, for 5 minutes.
Turn chicken. Sprinkle garlic and the remaining 1/2 teaspoon dried thyme over chicken. Arrange lemon slices on top of chicken. Cover and cook for 7 to 10 minutes more or until chicken is no longer pink (170 degrees F) and potatoes are tender. If desired, sprinkle with snipped fresh thyme.
Nutrition Facts (Lemon-Thyme Roasted Chicken with Fingerlings)
Per serving: 255 kcal cal., 6 g fat (1 g sat. fat, 2 g polyunsaturated fat, 3 g monounsatured fat), 66 mg chol., 307 mg sodium, 21 g carb., 3 g fiber, 1 g sugar, 29 g pro. Percent Daily Values are based on a 2,000 calorie diet
Tuesday, 09 February 2016
Nonstick cooking spray
2 slices whole-grain bread
2 slices reduced-fat cheddar cheese
Coat a waffle iron with nonstick spray. Place cheese in between bread slices. Cook in waffle iron on medium 3 to 5 minutes, or until cheese is melted.
Per Serving: cal. (kcal) 243, Fat, total (g) 9, chol. (mg) 24, sat. fat (g) 5, carb. (g) 21, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 3, pro. (g) 18, vit. A (IU) 270.68, vit. C (mg) 0, Thiamin (mg) 0.19, Riboflavin (mg) 0.24, Niacin (mg) 2.38, Pyridoxine (Vit. B6) (mg) 0.14, Folate (µg) 33.5, Cobalamin (Vit. B12) (µg) 0.71, sodium (mg) 544, Potassium (mg) 164, calcium (mg) 438, iron (mg) 1.27, Percent Daily Values are based on a 2,000 calorie diet
Monday, 08 February 2016
8 small chicken drumsticks
1 large onion, cut into 6 slices
1 cup ketchup
1/4 cup molasses
3 - 4 tablespoons cider vinegar
2 tablespoons packed brown sugar
1 teaspoon smoked paprika
Several dashes bottled hot pepper sauce
Fresh Italian (flat-leaf) parsley
Preheat broiler. Broil chicken on the unheated rack of a broiler pan 4 to 5 inches from heat for 10 minutes.
Lightly brush onion slices with olive oil. Remove broiler pan from oven. Turn and move chicken to one end of pan. Place onion slices in a single layer on opposite end of pan. Broil for 15 minutes or until chicken is no longer pink and juices run clear (180 degrees F).
Meanwhile, in a medium saucepan combine ketchup, molasses, vinegar, brown sugar, paprika, and pepper sauce. Bring to boiling over medium heat. Remove from heat; keep warm. Remove onions from broiler. Broil chicken 2 minutes more; brush with sauce during the last minute.
Chop two of the onion slices; stir into sauce. Serve chicken with onion slices and parsley.
Per Serving: cal. (kcal) 426, Fat, total (g) 16, chol. (mg) 118, sat. fat (g) 4, carb. (g) 41, Monounsaturated fat (g) 7, Polyunsaturated fat (g) 3, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 33, pro. (g) 30, vit. A (IU) 971.8, vit. C (mg) 15.94, Thiamin (mg) 0.15, Riboflavin (mg) 0.36, Niacin (mg) 9.08, Pyridoxine (Vit. B6) (mg) 0.74, Folate (µg) 28.22, Cobalamin (Vit. B12) (µg) 0.55, sodium (mg) 802, Potassium (mg) 906, calcium (mg) 80.77, iron (mg) 3.06, Percent Daily Values are based on a 2,000 calorie diet
Sunday, 07 February 2016
Nonstick cooking spray
3 tablespoons flour
1/4 teaspoon black pepper
1/8 teaspoon salt
1/4 cup lowfat buttermilk
2 tablespoons bottled lower-sodium Buffalo wing sauce, such as Wing Time®*
1 tablespoon honey
1 tablespoon Dijon-style mustard
1 cup whole wheat panko or panko (Japanese-style bread crumbs)
2 tablespoons whole-grain cornmeal
1 pound skinless, boneless chicken breast, cut into 4x1-inch pieces
3/4 cup plain fat-free Greek yogurt
2 tablespoons bottled light blue cheese salad dressing
2 tablespoons crumbled blue cheese
12 carrot sticks
12 celery sticks
Preheat oven to 450 degrees F. Lightly coat a 15x10x1-inch baking pan with cooking spray. In a shallow dish combine flour, pepper, and salt. In another shallow dish beat together buttermilk, buffalo wing sauce, honey, and mustard. In a third shallow dish combine panko and cornmeal. Dip each chicken piece into the flour mixture to coat. Transfer to the buttermilk mixture and toss to coat, draining off any excess mixture. Transfer to panko mixture and toss to coat. Place breaded chicken pieces on the prepared baking pan. Lightly coat breaded chicken pieces with cooking spray.
Bake for 10 to 15 minutes or until crisp and no longer pink, turning once halfway through baking.
Meanwhile, in a small bowl combine yogurt, salad dressing, and blue cheese. Serve chicken pieces with blue cheese-yogurt mixture. Serve with carrot and celery sticks.
*Test Kitchen Tip:
Check the label for wing sauce that has 40 mg sodium or less per 2 tablespoons.
Per Serving: cal. (kcal) 114, Fat, total (g) 3, chol. (mg) 26, sat. fat (g) 1, carb. (g) 11, Monounsaturated fat (g) 1, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 3, pro. (g) 11, vit. A (IU) 1923.04, vit. C (mg) 1.82, Thiamin (mg) 0.06, Riboflavin (mg) 0.11, Niacin (mg) 4.27, Pyridoxine (Vit. B6) (mg) 0.32, Folate (µg) 11.53, Cobalamin (Vit. B12) (µg) 0.21, sodium (mg) 174, Potassium (mg) 228, calcium (mg) 38, iron (mg) 0.44, Starch () 0.5, Lean Meat () 1.5, Carb Choice () 0.5, Percent Daily Values are based on a 2,000 calorie diet