[Alliern]

Tried this recipe from "O" magazine that I saw while getting a pedicure yesterday!

4# Roasting Chicken
1 tsp cumin
1 tsp whole corriander
3 whole green carmadon
1/2 tsp whole black peppercorns
1/2 tsp red pepper flakes
1 tsp cinnamon
1 tsp curry
3 whole cinnamon sticks
salt
1 whole garlic bulb separated into un-peeled cloves
6 chopped peeled garlic cloves
1 tbs EVOO (extra virgin olive oil)
2 tsp chopped fresh ginger
1 cup chicken broth
4 small shallots peeled and left whole

Preheat oven to 425

Rinse and pat chicken dry

Place in roasting pan

Combine EVOO, chopped garlic and ginger and brush on chicken...salt to taste

Meanwhile gently toast cumin,corriander,black pepper and carmandon in a skillet...cool and crush with mortar and pestle. ( you can use already ground spices if you wish...and omit toasting and mortar and pestle)

Mix this spice mix with red pepper flakes, curry and ground cinnamon.

Stuff chicken with shallots, whole unpeeled garlic gloves and cinnamon sticks and tie legs

Rub spice mix over chicken.

Roast at 425 for 30 minutes then baste with 1/2 c chicken broth
Roast 20 minutes then baste again with remaining 1/2 c chicken broth

Continue roasting for approx 40 minutes until done.

Serve with Rice and Sauce below:

Take dripping from pan of roasted bird.
Place in a sauce pan
Bring to a boil.
Slowly wisk in room temperature fat free plain yogurt until smooth.
Remove from heat and stir in 2 chopped and seeded tomatoes and 3 tbs of chopped cilantro.
Serve over or alongside the roasted chicken and Rice.
Add a side of veggies of your choice....I did spinach

NOT QUICK AND EASY BUT SOOOOOO WORTH IT! YUMMY!TENDER!AND YOUR HOUSE WILL SMELL AWESOME

Allie

[LaurieM35]

I have combined the old and new recipe boxes to make one thread

[floridarusty]

Chicken Ginger Spinach Wrap

4 oz. boneless chicken breast 1 clove garlic 1 tsp. ginger root 1 tsp. sesame oil 1 1/2 cups fresh spinach 1 whole wheat (approximately 6 inch diameter) tortilla Rinse and cut chicken into bite sized cubes on seperate cutting board. Mince garlic and ginger root; set aside. Heat oil in a nonstick skillet to medium high heat; add garlic and ginger and sauté for about 1-2 minutes. Add chicken to pan and cook 3-4 minutes until cooked thoroughly. Rinse spinach; add to chicken and sauté until just wilted (about 1-2 minutes). Warm tortilla according to package directions. Place chicken and spinach on one side of tortilla and roll. Serve. Calories 250 Calories from Fat 60 Total Fat 7.0 g Saturated fat 1.0 g Cholesterol 65 mg Sodium 280 mg Total Carbohydrate 23 g Dietary Fiber 3 g Protein 31 g Vitamin A 60 % Vitamin C 25 % This recipe is: - Low in Fat (approximately 30% or less calories from fat) - Low in Sodium (approximately 800 milligrams or less of sodium) - Low in Cholesterol (approximately 100 milligrams or less of cholesterol)

[floridarusty]

Potato Stuffed with Broccoli and Melted Cheddar

For baked potato lovers, this meal is a real treat. Stuffed with steamed broccoli and creamy cheddar cheese, these potatoes taste as good as they look.



Makes 4 servings



4 small russet potatoes

10 ounces broccoli florets

12 ounces shredded low-fat cheddar cheese, about 1½ cups

¾ cup low-fat sour cream

2 tablespoons chopped chives



1. Pierce potatoes and microwave on high until tender, about 6 to 8 minutes.

2. While the potatoes cook, place broccoli in large saucepan with 3 tablespoons water over medium heat. Cover and cook for about 6 to 7 minutes or until tender. Drain and return broccoli to pan.

3. Add cheddar cheese to saucepan with broccoli and stir over low heat until cheese is melted.

4. Slice potatoes open and divide cheese sauce evenly over each potato. Top each potato with 3 tablespoons sour cream.

5. Serve each person two potato halves garnished with chives.





Chicken Caprese Salad

Caprese salad is a classic Italian concoction of sweet, ripe tomatoes, fresh mozzarella cheese, and verdant basil. We?ve added chicken, baby greens, and a lowfat balsamic vinaigrette to boost this appetizer to a main dish entrée. Enjoy this summer salad with a chilled glass of crisp white wine.



Shrimp and Black Bean Tostadas

Tostadas are like tacos, but the shell is flat and the fillings are piled on top. Protein-rich shrimp and black beans fill this tostada before they?re topped with fresh veggies and light sour cream. Experiment with other fillings until you come up with your favorite combination