Beef Stroganoff

 Chicken Teriyaki

 Stir Fried Chicken

 Stuffed Chicken Breast

 Turkey Pita Sandwiches
      

 

Beef Stroganoff

Ingredients :
  • 1 pound lean boneless round steak, well trimmed
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  • 1/2 cup sliced onion
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  • 2 (4 oz) cans sliced mushrooms, drained
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  • 2 beef flavored bouillon cubes
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  • 1 1/2 cups boiling water
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  • 2 tablespoons catsup
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  • 1/4 teaspoon pepper
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  • 3/4 cup water
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  • 3 tablespoons all purpose flour
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  • 1 (8 oz.) carton low fat sour cream
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  • 3 cups hot cooked noodles (cooked without salt or fat)
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    Directions :
    Partially freeze steak, and sliced diagonally across grain into 3 X 1/4 inch strips. Coat a large skillet with a cooking spray, and place over medium heat until hot. Add meat, and cook, stirring constantly, until evenly browned. Remove meat from skillet and set aside. Add onion and mushrooms to skillet. Saute until vegetables are tender. Dissolve boullon cubes in 1 1/2 cups boiling water, and add to skillet with catsup and pepper, stirring well. Return browned meat to skillet; reduce heat to low, and cook until mixture is thoroughly heated, stirring occasionally. Combine 3/4 cup water and flour, stirring until well blended. Stir into meat mixture, and cook over medium heat until mixture thickens, stirring constantly. Reduce heat to low, and add sour cream. Stir gently to blend. Serve meat mixture over noodles.


    Chicken Teriyaki

    Ingredients :
  • 4 split chicken breast, skinned
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  • 2 cups of water
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  • 1/4 cup chopped green pepper
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  • 1/4 cup chopped mushrooms
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  • 1/4 cup chopped water chestnuts
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  • 1/4 cup snow peas
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  • 1 (15 1/4) ounce can unsweetened pineapple chunks
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    • Directions :
    Broil the chicken breast in 2 cups of water until the meat is tender and easily removed from teh bone. Retain the broth. Add the tender chicken meat, vegetables, and pineapple and bring to a rapid boil. Reduce the heat and simmer for 30 minutes or until the vegetables are tender. Serve over cooked seasoned rice.


    Stir Fried Chicken

    Ingredients :
  • 1 cup unsalted chicken broth
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  • 2 tablespoons soy sauce
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  • 2 tablespoons worcestershire sauce
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  • 1/4 teaspoon garlic powder
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  • 1/2 cup onion, chopped
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  • 1 cup celery, diced
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  • 2 cups cooked chicken
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  • 1 (6 oz) can bean sprouts
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  • 1 (6 oz) can bamboo shoots
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  • 1 (8 oz) can sliced water chestnuts
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  • 1 (6 oz) can sliced mushrooms
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  • 1 (6 oz) package frozen snow peas
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    Directions :
    Heat the broth in a saucepan until simmering. Add the soy sauce, Worcestershire sauce, garlic powder, onion, and celery. Cook for about 5 or 6 minutes. Add teh remaining ingredients except the rice, and cook for 10 minutes. Serve over hot rice.


    Stuffed Chicken Breast

    Ingredients :
  • 1 whole chicken breast, split, skinned and boned
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  • 1/2 cup chopped Golden Delicious apples
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  • 2 tablespoons shredded low cholesterol imitation cheddar cheese
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  • 1 tablespoon fine dry bread crumbs
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  • 1 tablespoon liquid margarine
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  • 1 1/2 teaspoons cornstarch
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  • 1/4 cup water
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  • chopped parsley
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    Directions :
    Flatten the chicken breast between sheets of waxed paper to 1/4 inch thickness. Combine the apple, cheese and bread crumbs, and divide between the chicken breast. Roll up each chicken breast and secure with a toothpick. Melt the margarine in a 7 inch skillet and brown the chicken in the margarine. Add the 1/4 cup of water, cover and simmer for 15 to 20 minutes or until the chicken is no longer pink inside. Remove the chicken from the pan. Combine 1 tablespoon of water with the cornstarch and stir into the juices in the pan. Cook and stir until thickened. Pour the gravy over the chicken and garnish with parsley.


    Turkey Pita Sandwiches

    Ingredients :
  • 1/4 cup plain low fat yogurt
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  • 1/4 cup reduced calorie mayonnaise
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  • 2 tablespoons Dijon mustard
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  • 2 (6 inch) whole wheat pita bread rounds, cut in half
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  • 1/2 medium cucumber, peeled and thinly sliced
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  • 1 cup shredded lettuce
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  • 1/2 cup chopped fresh broccoli
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  • 1/2 cup coarsely chopped tomato
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  • 1/2 cup shredded carrot
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  • 1/2 cup shredded part skim mozzarella cheese
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  • 1/4 pound thinly sliced cooked turkey breast, cut into 1/4 inch strips (skinned before cooking and cooked without salt)
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    Directions :
    Combine first 3 ingredients in a large bowl, stirring until well blended. Spread 1 tablespoon yogurt mixture inside each pita bread half. Add vegetables, cheese, and turkey to remaining yogurt mixture in bowl; toss gently to coat well. Spoon mixture evenly into pita bread halves.