Meats

        Buffalo Chicken Salad With Blue Cheese-Buttermilk Dressing
        • 1 tablespoon paprika
        • 1-1/2 tablespoons olive oil
        • 2 tablespoons hot sauce
        • 6 (4-ounce) skinned, boned chicken breast halves
        • 1 large carrot
        • 1 celery stalk
        • 3 cups cubed red potato
        • Cooking spray
        • 6 cups shredded romaine lettuce
        • 2 cups cherry tomato halves
        • Blue Cheese-Buttermilk Dressing (recipe follows)

        Combine the first 3 ingredients in a large dish. Add chicken, tossing to coat. Cover and marinate in refrigerator 30 minutes to 1 hour.

        Cut carrot and celery lengthwise into 12 thin strips using a vegetable peeler. Place strips in a bowl of ice water. Let stand 30 minutes.

        Place potato in a saucepan; cover with water. Bring to a boil; cook 15 minutes or until tender. Drain; cool.

        Prepare grill. Remove chicken from dish; discard marinade. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done. Cut chicken diagonally across grain into thin slices. Set aside.

        Arrange lettuce on a large platter. Top with potato, carrot and celery strips, chicken, and tomato halves. Serve with Blue Cheese-Buttermilk Dressing.


        Blue Cheese-Buttermilk Dressing:

        • 1/2 cup low-fat buttermilk
        • 1/2 cup plain fat-free yogurt
        • 3 tablespoons white wine vinegar I teaspoon sugar 1/2 teaspoon salt
        • 1/2 teaspoon coarsely ground pepper 1/2 cup thinly sliced green onions
        • 1/2 cup (2 ounces) crumbled blue cheese
        Combine first 6 ingredients in a bowl; stir with a whisk until blended. Stir in onions and cheese.


        Oven-Fried Corn Flake Chicken
        • 2 tsp. salt
        • 1/2 tsp. pepper
        • 2 oz milk
        • 2 1/2 oz butter
        • 3 lb. chicken (cut up)
        • 4 cup corn flakes
        • 2 eggs
        Rinse and pat dry cut-up chicken. Mix together eggs and milk. In a bowl, combine crushed com flakes, salt, and pepper. Dip the chicken into the egg mixture then dredge in the crumb mixture, coating each piece evenly. Place in a greased baking dish and drizzle with melted butter. Bake, uncovered, for 1 hour.


        Hawaiian Chicken Strips
        • 2 tsp. honey
        • 3 oz. coconut
        • 2/3 lb. chicken breast
        • 4 cups toasted cereal squares
        • 2 1/2 oz. mayonnaise
        • 2 green peppers
        • 1 can pineapple
        • 1/8 tsp. cayenne pepper
        • 2 tsp. brown mustard
        • 1 plastic bag
        • 1 pkg. Bamboo skewers
        In a large plastic bag, combine crushed toasted cereal squares, flaked coconut, and cayenne pepper; set aside. In a medium bowl, combine mayonnaise, brown mustard, and honey. Dip sliced boneless, skinless chicken breasts in the mustard mixture and placing a few at a time in the plastic bag, shake to evenly coat. Thread each strip onto bamboo skewers with chunks cut from pineapple and green peppers. Place in a shallow baking pan and bake for 15 to 20 minutes, or until the chicken is done.

        Baked Honey-Mustard Chicken and Vegetables
        • 1 1/2 pounds small red potatoes, each cut into quarters
        • 1 jumbo onion, cut into eighths
        • 6 teaspoons olive oil
        • 4 medium chicken-breast halves, skin removed
        • 2 tablespoons honey mustard

        Preheat oven to 450 degrees. In 13" by 9" metal baking pan, toss potatoes and onion with 4 teaspoons olive oil, 3/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper, bake 25 minutes on middle oven rack. Meanwhile, place chicken-breast halves in small roasting pan coat chicken with 1 teaspoon oil. In cup, mix remaining 1 teaspoon oil with honey mustard and set aside. After vegetables have baked 25 minutes, remove pan from oven and carefully turn vegetables with metal spatula. Return vegetables to oven, placing pan on lower oven rack. Place chicken on upper rack. After chicken has baked 10 minutes, remove from oven and brush with honey-mustard mixture. Bake chicken and vegetables 12 to 15 minutes longer until juices run clear when thickest part of chicken is pierced with a knife and vegetables are golden and tender.

        Creamy Chicken Enchiladas
        • 2 cups chopped cooked chicken or turkey
        • 1 container (I 6 oz.) sour cream, divided
        • 1 pkg. (8 oz.) shredded Colby/Monterey Jack Cheese, divided
        • 1 jar (16 oz.) Thick'N Chunky Salsa, divided
        • 2 Tbsp. chopped cilantro or dried parsley flakes
        • 12 flour or corn tortillas
        Mix chicken, 1 cup of the sour cream, 1 cup of the cheese, 1/4 cup of the salsa and cilantro. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla and roll up. Place seam-side down in 13x9-inch baking dish and top with remaining salsa and cover. Bake at 350 for 30 minutes. Sprinkle with remaining cheese and bake an additional 5 minutes or until cheese is melted. Top with remaining sour cream. Garnish with chopped lettuce and tomato.

        Taco Chicken
        • 2 tbsp. dry taco seasoning mix
        • 1 tsp. chili powder
        • 1/4 tsp. salt
        • 1 1/2 pounds boneless, skinless chicken thighs
        Preheat the grill to medium-high heat. In a small bowl, combine the taco seasoning mix, chili powder, and salt. Spray each thigh lightly with cooking spray. Sprinkle the taco seasoning mixture on each thigh and rub evenly, coating well. Grill the chicken, turning occasionally for 15 to 18 minutes, or until no pink remains in the chicken and the juices run clear.

        Chicken Taco Pie
        • 2 cups cut-up cooked chicken
        • 1/2 cup chopped onion
        • 2 tbsp. taco seasoning mix
        • 1 cup Bisquick Original baking mix
        • 1 cup milk
        • 2 eggs
        • 1 cup shredded cheddar cheese
        Heat oven to 400. Grease bottom and side of glass pie plate. Mix chicken, onion and seasoning mix and sprinkle in pie plate. Stir together baking mix, milk and eggs with fork until blended, pour into pie plate. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 1 to 2 minutes longer or until cheese is melted. Garnish with lettuce, tomatoes and sour cream.

        Black Bean Chili On Rice
        Chili Ingredients:
        • 2 teaspoons Butter
        • 2 medium onions, chopped
        • 2 teaspoons finely chopped fresh garlic
        • 1 (15-ounce) can black beans, rinsed, drained
        • 1 (8-ounce) can tomato sauce
        • 2 tablespoons chili powder
        • 2 tablespoons canned chopped green chiles
        • 1 teaspoon ground cumin
        • 4 cups hot cooked rice

        Topping Ingredients:
        • 1 medium tomato, chopped
        • 1/3 cup Sour Cream
        • 2 tablespoons chopped fresh cilantro
        In 2-quart saucepan heat butter and add onions and garlic. Cook over medium heat, stirring occasionally, until onions are soft and lightly browned, then add beans, tomato sauce, chili powder, chilies and cumin. Continue cooking until heated through. Serve over hot cooked rice. Top with tomato, sour cream and cilantro.

        Angel Hair Spaghetti With Vegetables And Ham
        • 8 oz uncooked dried angel hair pasta
        • 1 (16-ounce) package frozen vegetable combination (broccoli, carrots and cauliflower)
        • 2 tablespoons margarine
        • 1 teaspoon finely chopped fresh garlic
        • 2 tablespoons all-purpose flour
        • 1 1/4 cups skim milk
        • 1 cup sour cream
        • 1 teaspoon instant chicken bouillon granules
        • 1/2 teaspoon dry mustard
        • 1/2 teaspoon dried basil leaves
        • 8 oz cooked ham, cut into julienne strips
        • Freshly grated Parmesan cheese
        Cook pasta according to package directions. Drain and keep warm. Cook vegetables according to package directions and drain. In 2-quart saucepan melt margarine and add garlic. Stir in flour over medium low heat until smooth and bubbly. With a wire whisk stir in milk, sour cream, bouillon granules, dry mustard and basil. Continue cooking, stirring occasionally until sauce is thickened. Remove from heat and stir in ham and vegetables. Serve over hot cooked pasta. Top with Parmesan cheese.

        Cheesy Roast Beef Wraps
        • 4 flour tortillas, warmed
        • 1/2 cup crumbly-style seasoned stuffing
        • 1/2 cup blue cheese or ranch salad dressing
        • 8 thin slices deli roast beef
        • 1/4 cup chopped onion
        • 1 cup chopped tomato
        • 2 cups torn mixed salad greens
        • 8 slices Cheese, cut into strips
        For each wrap, spread warm tortilla with 2 tablespoons salad dressing, layer with 2 slices roast beef, 1 tablespoon onion, 1/4 cup tomato, 1/2 cup salad greens and 1/4 cheese. Fold two opposite edges of tortilla toward center over filling. Roll up open end of tortilla toward opposite edge. Repeat with remaining tortillas.

        Beef & Corn Fajitas
        Sauce Ingredients:
        • 1/2 cup sour cream
        • 2 tablespoons thick and chunky salsa

        Fajitas Ingredients:
        • 1 medium onion, thinly sliced
        • 1 green pepper, cut into strips
        • 1 (11 oz) can whole kernel com with red and green peppers, drained
        • 6 oz thinly sliced deli roast beef, cut into 2-inch strips
        • 6 Greek-style soft fold pita breads
        • 12 slices Jalapeno cheese
        Mix sour cream and salsa, cover and refrigerate until serving. Spray 10 inch skillet with no stick cooking spray, add onion and green pepper. Cook over medium heat, stirring occasionally until vegetables are crisply tender. Stir in corn and roast beef. Spoon 1/6 com mixture onto each pita bread, top with 2 slices cheese. Broil 5 to 7 inches from heat until cheese begins to melt. Spoon 1 tablespoon sauce over cheese. Fold pita in half.

        Scallop and Steak Kabobs
        • 1 one pound beef flank steak, cut across the grain into thin strips
        • 1 pound sea scallops
        • 2 tablespoons teriyaki sauce
        • 4 10-inch skewers
        If using wooden skewers, soak them in water for 20 minutes. Alternately thread 2 strips of steak and 4 scallops onto each skewer. Brush completely with the teriyaki sauce and grill for 4 to 5 minutes per side, or until the steak is cooked to desired doneness and the scallops are cooked through.

        Cheeseburger Pie
        • 1 pound ground beef
        • 1 large onion, chopped
        • 1/2 teaspoon salt
        • 1 cup shredded cheddar cheese
        • 1/2 cup Bisquick Original baking mix
        • 1 cup milk
        • 2 eggs
        Heat oven to 400. Grease bottom and side of glass pie plate. Cook ground beef and onion until beef is brown, drain and stir in salt. Spread in pie plate, sprinkle with cheese. Stir together remaining ingredients with fork until blended. Pour into pie plate. Bake 25 minutes or until knife inserted in center comes out clean.

        Broiled Santa Fe Steaks
        • 1/2 cup thick-and-chunky salsa
        • 1/2 cup canned black beans, rinsed and drained
        • 2 tablespoons finely chopped red onion
        • 2 tablespoons chopped fresh cilantro
        • 1 tablespoon lime juice
        • 1 1/2 teaspoons chili powder
        • 4 beef boneless New York strip steaks (about 1 1/2 pounds)
        • 2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
        Mix salsa, beans, onion, cilantro, lime juice and 1/2 teaspoon of the chili powder. Cover and refrigerate while preparing beef. Sprinkle both sides of beef with remaining 1 teaspoon chili powder and the oregano; gently press into beef. Place beef on rack in broiler pan. Broil with tops 4 to 6 inches from heat 6 minutes, turn. Broil 2 to 5 minutes longer for medium doneness. Serve with salsa.

        HUNGARIAN CHICKEN  
        • 1 tbsp. vegetable oil
        • 1 broiler-fryer chicken, cut up
        • 1 cup chopped onion
        • 1 tsp. caraway seed
        • 1 tsp. garlic salt
        • 1/2 tsp. dill weed
        • 1/2 tsp. paprika
        • 1/4 tsp. pepper
        • 1/2 cup white wine (or water)
        • 1 cup plain yogurt
        Heat oil in large skillet. Add chicken and cook about 10 minutes or until brown on both sides. Add onion and cook an additional 5 minute. Drain oil from pan, scraping bottom to release any browned bits. Arrange chicken evenly in pan and sprinkle with seasonings; pour wine over all. Cover and reduce heat. Simmer 20 to 30 minutes or until tender. Stir yogurt into pan juices and heat throughly.



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