Friday Recipes

Here are six recipes to help you through the weekend. Enjoy!

TANDOORI CHICKEN

Yield: 9 servings

Source: Suzi Castle's Deliciously Healthy Favorite Foods Cookbook

Info: http://diabeticgourmet.com/book_archive/details/16.shtml

Ingredients

3 pounds boneless, skinless chicken breasts

1 cup plain nonfat yogurt

1 teaspoon Morton lite Salt Mixture

1 teaspoon pepper

1 teaspoon paprika

1 teaspoon dried ginger

1 teaspoon curry powder

2 tablespoons lemon juice

1/2 teaspoon red food coloring, optional

3 cloves garlic, minced

Directions

Mix all ingredients. Marinate chicken in refrigerator for 8 hours or overnight.

Remove chicken from marinade and place on aluminum foil-lined cookie sheet sprayed with non-stick spray.

Bake in a preheated 425 degree F. oven for 35 minutes, or barbecue 5" from hot coals for 10 to 15 minutes, turning once. Serve with rice, if desired.

Nutritional Information Per Serving: Calories: 156; Fat: 1.62 grams; Carbohydrates: 1.78 grams; Protein: 20.6 grams; Sodium: 302 mg; Cholesterol: 76 mg

Exchanges: 3 Lean Meat, 2 Fat

ORANGE AND ALMOND CAKE

Yield: 10 slices

Serving Size: 1 slice

View Online: http://diabeticgourmet.com/recipes/html/613.shtml

Ingredients

3/4 cup all-purpose flour

Pinch of salt

2 teaspoons baking powder

2 large eggs

1/2 cup reduced-fat margarine, at room temperature

1/3 cup plus 2 tablespoons granulated sugar

1/3 cup ground almonds

1/2 teaspoon almond extract

2 teaspoons finely grated orange zest

Directions

Preheat the oven to 350 degrees F.

Lightly grease the base of an 8-inch non-stick baking pan and line with parchment paper.

Sift the flour, salt and baking powder together. Beat the eggs until they are light and frothy.

Beat the margarine and sugar together until smooth and creamy. Add the beaten eggs gradually, beating well between each addition. If the mixture shows any signs of curdling, beat in a little of the flour mixture.

Stir in the flour mixture together with the ground almonds, almond extract and orange zest and mix lightly to a thick, fluid (but not runny) consistency, adding a little orange juice or water if necessary.

Pour into the prepared pan, smooth the top, and bake in the center of the oven for about 45-50 minutes, or until a skewer comes out clean when inserted into the center.

Strip off the parchment paper and leave the cake to cool on a wire rack.

Nutritional Information Per Serving: Chttp://www.tablespoon.com/recipes/skinny-mexican-chicken-casserole/958178f6-6223-4c2a-85f3-61aca1fc7077?utm_source=Email_newsletter&utm_medium=email&utm_campaign=TBSP_01_11_2016alories: 122 ; Protein: 2 g ; Fat: 6 g ; Sodium: 99 mg; Cholesterol: 32 mg ; Dietary Fiber: 0 g ; Carbohydrates: 16 g

Exchanges: 1/2 Starch, 2/3 Other Carbohydrate, 1 Fat

CRANBERRY-NUT RUGALACH

Not sure if someone sent this to me on an emailing list, or if I simply sent it to myself so I wouldn't lose the recipe. Either way, it's originally from Weight Watchers. The points value is from 2007.

POINTS® Value: 2

Servings: 16

Preparation Time: 12 min; Cooking Time: 15 min; Level of Difficulty: Easy

The recipe begins, “There's just one word for these flaky, traditional Jewish cookies filled with cranberries and nuts: Delicious! Try them for the Jewish New Year.”

Ingredients

1 sprays cooking spray

1/4 cup dried cranberries, finely chopped (coat knife with cooking spray before chopping to prevent sticking)

1/4 cup walnut halves, finely chopped

1 Tbsp sugar, granulated

8 oz Pillsbury Reduced-Fat Crescent(s), or similar product

1 Tbsp all-purpose flour

1 Tbsp powdered sugar

Instructions

Preheat oven to 375°F. Lightly coat a cookie sheet with cooking spray.

To make filling, combine cranberries, walnuts and granulated sugar in a small bowl; set aside.

Roll out crescent rolls on a lightly floured surface (use 1 tablespoon flour) to an 11-inch square. Separate along perforations into 8 triangles. Cut each in half lengthwise, making 16 long triangles. Spoon a generous teaspoon of filling onto each triangle, leaving bare pastry at top and bottom of triangle. Roll each triangle from wide end to narrow tip.

Spread out rolled wedges on prepared cookie sheet. Bake until golden brown, about 15 minutes. Remove from oven and let sit 5 minutes. Move rugalach close together so they are just touching each other. Place powdered sugar in a sieve and dust over rugalach. Yields 1 cookie per serving. (Note: These cookies taste best served warm. Reheat for 5 minutes in a preheated 325°F oven. Do not microwave – it will toughen the dough.)

SKILLET STROGANOFF

This comes from the Delish e-newsletter. It begins, “Skillet stroganoff is as comforting as it sounds: Tossed with a white wine-sour cream sauce, this steak, mushrooms, and fettuccine skillet is too good to pass up.” Total Time: 30 minutes; Prep Time: 10 minutes; Level: Easy; Serves: 4

To view this online, click here.

Ingredients

12 oz. fettuccine

3 tbsp. butter

3/4 lb. London broil

kosher salt

1 large onion, diced

8 oz. sliced baby bella mushrooms

2 cloves garlic, minced

2 tbsp. all-purpose flour

1/2 c. beef broth

1/2 c. dry white wine

1/4 c. sour cream

Chopped fresh parsley, for garnish

Directions

In a large pot of salted boiling water, cook fettuccine until al dente according to package directions. Drain, reserving 1 cup pasta water, and return to pot.

Meanwhile, in a large skillet over medium-high heat, melt 1 tablespoon butter. Add steak and season with salt. Cook 5 minutes, then flip and cook until desired doneness. Transfer to a cutting board to let rest 5 minutes, then slice.

Drain fat from skillet and melt 1 tablespoon butter over medium heat. Cook onion, mushrooms, and garlic until golden, then transfer to a plate. Add remaining tablespoon butter and flour and stir until golden. Add beef broth and white wine and let simmer until thick. Return vegetables and steak to skillet and toss with sauce, then add cooked noodles, tossing until completely coated. (Add reserved pasta water if necessary.)

Remove from heat and stir in sour cream. Garnish with parsley and serve.

SKINNY BEEF & BROCCOLI NOODLES

This also comes from the Delish e-newsletter. It begins, “With soy sauce-infused flank steak and broccoli, these rice noodles are so much better than takeout.” Total Time: 35 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 4

To view this online, click here.

Ingredients

1 lb. wide rice noodles or udon noodles

1/3 c. low-sodium soy sauce

3 cloves garlic, minced

Juice of 2 limes

1 tbsp. Sriracha hot sauce

1 tsp. honey

3 tbsp. sesame oil

1 tbsp. cornstarch

3/4 lb. flank steak, thinly sliced against the grain

1 large head broccoli, cut into florets

8 oz. baby bella mushrooms, sliced

Lime wedges, for serving

Directions

In a large pot of salted boiling water, cook noodles according to package directions until al dente. Drain.

In a small bowl, whisk together soy sauce, garlic, lime juice, Sriracha, honey, and 2 tablespoons sesame oil. Whisk in cornstarch and set aside.

In a large skillet over medium-high heat, heat remaining tablespoon sesame oil. Add steak and cook 3 to 5 minutes. Add broccoli and mushrooms and 2 tablespoons water and stir, cooking until tender, about 6 minutes more. Reduce heat to low and add cooked noodles and reserved sauce to skillet. Toss until fully coated and warmed through. Serve with lime wedges.

RICE PUDDING IN A MUG

This comes from The Kitchn's e-newsletters. I love the site, as well as its sibling site, Apartment Therapy. If you haven't checked out these two sites, and/or signed up for their e-newsletters, you should!

This recipe serves 2, and can be viewed online by clicking here.

1 large egg

1/3 cup granulated sugar

3/4 cup whole milk

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

Pinch salt

1 1/2 cups cooked rice, any kind

In a medium bowl, whisk together the egg and sugar until light and fluffy. Whisk in the milk, vanilla extract, cinnamon, and salt. Add the cooked rice, and stir until well-combined. Divide the mixture between two tall mugs. Microwave on full power for 2 to 4 minutes, until the pudding has set. (Cooking time will vary greatly depending on your microwave and the width and depth of the mug. Start with 2 minutes and continue cooking in 30-second increments until it is done.)

Carefully remove the mugs from the microwave and let them stand for a minute or two before serving. If you like, top each pudding with an extra sprinkle of cinnamon, citrus zest, raisins, or whipped cream.