Want to stretch the dollars this week? Check out these recipes from Sheila Kern in the Shop Cheap kitchen. They are easy and economical, using items that are on sale at the supermarket. Enjoy!
From The Complete Cooking Light Cookbook, compiled and edited by Cathy A. Wesler, c. 2000, Oxmoor House
Yield: 4 servings (serving size: 1 chicken breast half and 2 T. sauce)
1 t. vegetable oil
1/2 cup chopped red onion
1 1/2 t. minced fresh or 1/2 t. dried thyme
1/2 t. salt, divided
4 (4-ounce) skinned, boned chicken breast halves
1/3 cup seedless raspberry preserves
2 T. balsamic vinegar
1/4 t. black pepper
Heat oil in a large nonstick skillet over medium-high heat until hot. Add onion; sauté 5 minutes. Sprinkle thyme and 1/4 t. salt over chicken. Add chicken to pan; sauté 6 minutes on each side or until done. Remove chicken from pan; keep warm.
Reduce heat to medium. Add 1/4 t. salt, preserves, vinegar, and pepper to pan, stirring constantly until preserves melt. Spoon sauce over chicken, and serve immediately.
Yield: 4 servings
4 boneless, skinless chicken breasts
1/2 cup pecan halves or pieces
1/4 cup plain dry breadcrumbs
1 1/2 teaspoons freshly grated orange zest
1/2 teaspoon salt
1/4 teaspoon ground chipotle pepper, (see Note)
1 large eggwhite
2 tablespoons water
1 tablespoon canola oil, divided
Working with one piece of chicken at a time, place between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even 1/4-inch thickness.
Place pecans, breadcrumbs, orange zest, salt and ground chipotle in a food processor and pulse until the pecans are finely ground. Transfer the mixture to a shallow dish. Whisk egg white and water in a shallow dish until combined. Dip each chicken breast in the egg-white mixture, then dredge both sides in the pecan mixture.
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add half the chicken and cook until browned on the outside and no longer pink in the middle, 2 to 4 minutes per side. Transfer to a plate and cover to keep warm. Carefully wipe out the pan with a paper towel and add the remaining oil. Cook the remaining chicken, adjusting the heat as needed to prevent scorching. Serve immediately.
Note: Chipotle peppers are dried, smoked jalapeño peppers. Ground chipotle can be found in the specialty spice section of most supermarkets.
Chicken in Tarragon Cream Sauce
4 skinless, boneless chicken breast halves
Lemon pepper seasoning
Vegetable cooking spray
2 shallots, chopped (about 1/2 cup)
2 clove garlic, minced
1 cup Swanson® Chicken Stock
1/4 cup light cream
1 tablespoon chopped fresh tarragon leaves
Season the chicken with the lemon pepper seasoning.
Spray a 12-inch nonstick skillet with the cooking spray and heat for 1 minute over medium-high heat. Add the chicken and cook until it's well browned on both sides.
Add the shallots and garlic to the skillet and cook until they're tender. Stir in the stock, cream and tarragon and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.
Tuna Rice Salad
2 cans white tuna, drained, (12 to 14 ounces total)
juice of 1 lime
1 can (2 1/4 ounces) sliced ripe olives, drained
1 can (14 ounces) artichoke hearts, drained and quartered
2 cups cooked long-grain rice, chilled
1/2 cup mayonnaise
2 teaspoons dried dill weed
In a mixing bowl, break up tuna with a fork. Sprinkle lime juice over the tuna; mix well. Fold in the sliced olives, quartered artichoke hearts, and rice. Add mayonnaise and stir in dill weed.
Classic Tuna Noodle Casserole
1 can (10 3/4 ounces) Campbell's Condensed Cream of Celery Soup (Regular or 98% Fat Free)
1/2 cup milk
1 cup cooked peas
2 tablespoons chopped pimientos
2 cans (about 6 ounces each) tuna, drained and flaked
2 cups hot cooked medium egg noodles
2 tablespoon dry bread crumbs
1 tablespoon butter, melted
Heat the oven to 400°F. Stir the soup, milk, peas, pimiento, tuna and noodles in a 1 1/2-quart baking dish. Stir the bread crumbs and butter in a small bowl.
Bake for 20 minutes or until the tuna mixture is hot and bubbling. Stir the tuna mixture. Sprinkle with the bread crumb mixture.
Bake for 5 minutes or until the bread crumbs are golden brown.
Serving Suggestion: Serve with your favorite vegetable combination. For dessert serve ice cream.
Tip: Substitute Campbell's Condensed Cream of Mushroom Soup for the Cream of Celery.
Tip: To melt the butter, remove the wrapper and place the butter into a microwavable cup. Cover and microwave on HIGH for 30 seconds.
Stuffed Turkey Burgers
Yield: 4 servings
Show: Food Network Specials Episode: 10 Days to a New You
1 1/4 pounds lean ground turkey breast
1/2 cup chopped roasted red peppers
1/2 cup shredded part-skim mozzarella cheese
1/4 teaspoons salt
Freshly ground black pepper
Divide turkey into 4 equal sized rounds. Make 2 equal sized patties out of each round so you have 8 patties total. Sprinkle 4 of the patties with 2 tablespoons red peppers and cheese, and top with remaining patties, working the turkey around the edges to seal burgers closed. Season with salt and a few grinds of pepper. Grill or broil until cooked through, about 5 minutes per side.
Honey-Mustard Turkey Burgers
1/4 cup coarse-grained mustard
2 tablespoons honey
1 pound ground turkey breast
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 teaspoons canola oil
4 whole-wheat hamburger rolls, split and toasted
Lettuce, tomato slices and red onion slices, for garnish
Prepare a grill.
Whisk mustard and honey in a small bowl until smooth.
Combine turkey, 3 tablespoons of the mustard mixture, salt and pepper in a bowl; mix well. Form into four 1-inch-thick burgers.
Lightly brush the burgers on both sides with oil. Grill until no pink remains in center, 5 to 7 minutes per side. Brush the burgers with the remaining mustard mixture. Serve on rolls with lettuce, tomato and onion slices.
Spinach-Stuffed Turkey Meatloaf
1 cup coarsely chopped mushrooms
1/4 cup chopped onion
One 10-ounce package frozen chopped spinach, thawed and drained
1/2 cup (2 ounces) shredded part-skim mozzarella cheese, divided
1/4 cup grated Parmesan cheese
1 pound 99% lean ground turkey breast
3/4 cup Quaker® Oats (quick or old fashioned, uncooked)
1/2 cup fat-free milk
1 egg white, lightly beaten
1 teaspoon Italian seasoning blend
1/2 teaspoon salt (optional)
1/4 teaspoon black pepper
Heat oven to 375°F. Lightly spray medium skillet with cooking spray. Cook mushrooms and onion in skillet over medium-low heat 4 minutes or until onion is tender; remove from heat. Add spinach, 1/4 cup mozzarella cheese and Parmesan cheese; mix well. Set aside.
In large bowl, combine turkey, oats, milk, egg white, Italian seasoning, salt and pepper; mixing lightly but thoroughly. Spoon 2/3 of turkey mixture lengthwise down center of 11 x 7-inch glass baking dish. Form a deep indentation down middle of turkey; fill indentation with reserved spinach mixture. Top with remaining turkey, forming a loaf. Seal edges to completely enclose spinach filling.
Bake 30 to 35 minutes or until thermometer registers 170°F and juices show no pink color. Remove from oven; sprinkle with remaining mozzarella cheese. Return to oven 1 to 2 minutes or until cheese melts. Let stand 5 minutes before slicing.
Kid-Friendly Tuna Salad with Almonds and Raisins
1 (6-ounce) can water-packed chunk light tuna, drained
1/2 cup low fat cottage cheese
3 tablespoons sliced almonds, toasted
3 tablespoons seedless raisins
2 tablespoons grated carrots
4 leaves green leaf lettuce
8 slices whole wheat bread, toasted if desired
In a small bowl, toss together tuna, cottage cheese, almonds, raisins and carrots until well combined. Layer tuna salad and lettuce between slices of bread and serve immediately or wrap tightly and refrigerate until ready to eat.