Friday Recipes

It's Friday, time to get ready for the weekend. Hope your's is good...

Here are six recipes to help you through the weekend, including Chocolate-Espresso Smoothie and Chicken Piccata. Enjoy!

CHICKEN PICCATA

This comes from Ina Garten of The Food Network’s Barefoot Contesssa. Total Time: 30 minutes; Active Time: 15 minutes; Yield: 2 servings; Level: Intermediate.

To view this online, go to http://www.foodnetwork.com/recipes/ina-garten/chicken-piccata-recipe.

Ingredients

2 split (1 whole) boneless, skinless chicken breasts

Kosher salt and freshly ground black pepper

1/2 cup all-purpose flour

1 extra-large egg

1/2 tablespoon water

3/4 cup seasoned dry bread crumbs

Good olive oil

3 tablespoons unsalted butter, room temperature, divided

1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved

1/2 cup dry white wine

Sliced lemon, for serving

Chopped fresh parsley leaves, for serving

Directions

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.

Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.

Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.

For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

GUMBO CASSEROLE

This comes from FamilyTime and begins, “Two comfort foods, gumbo and casserole, come together to make a tasty family favorite. Plus, it takes just 15 minutes to put together before you pop it in the oven...you don't even have to cook the rice beforehand.” Makes 4 servings (about 1 1/4 cups each); Prep Time: 15 minutes; Cook Time: 35 minutes.

To view this online, click here.

Ingredients

2 cans (10 3/4 ounces each) Campbell's® Condensed Light Chicken Gumbo Soup

1 soup can water

1 teaspoon dried minced onion

1/2 teaspoon Cajun seasoning

1/2 teaspoon garlic powder

1 cup frozen okra, thawed

3/4 cup uncooked instant white rice

1/2 pound cooked ham, diced (about 1 1/2 cups)

1/2 pound peeled and deveined cooked shrimp

Directions

2 cans (10 3/4 ounces each) Campbell's® Condensed Light Chicken Gumbo Soup

1 soup can water

1 teaspoon dried minced onion

1/2 teaspoon Cajun seasoning

1/2 teaspoon garlic powder

1 cup frozen okra, thawed

3/4 cup uncooked instant white rice

1/2 pound cooked ham, diced (about 1 1/2 cups)

1/2 pound peeled and deveined cooked shrimp

Heat the oven to 375°F. Stir the soup, water, onion, Cajun seasoning, garlic powder, okra, rice, ham and shrimp in a 2-quart casserole.

Bake for 35 minutes or until the rice is tender. Stir the soup mixture before serving.

Flavor Variation: Try stirring in a little diced andouille sausage for even more Cajun-style flavor!

CORN AND BLACK BEAN TAQUITOS

This begins, “Minimum prep and bake time makes homemade taquitos a healthy "fast food" for busy days. Couple with a side salad for a balanced meal.”

This is from Diabetic Connect.

Can be viewed at http://www.diabeticconnect.com/diabetic-recipes/general/7259-corn-and-black-bean-taquitos

Ingredients

8 low carb tortillas

15 oz. black beans, drained

1 cup fresh spinach, chopped

1/2 cup frozen corn

1 cup shredded Monterey jack cheese

3 TBSP salsa

2 TBSP lime juice

1/2 tsp cumin

Pepper to taste

Directions

Preheat oven to 400 degrees F.

Slightly mash beans with a fork. Add all ingredients together and mix well.

Spoon 3 – 4 TBSP of mixture into the center of each tortilla. Tightly roll and place on greased baking sheet. Spray the taquitos with olive oil or coconut oil cooking spray.

Bake 15-20 minutes or until taquitos are lightly brown and crisp.

Nutritional Facts: Servings: 8; For 1 taquito: Calories 102; Saturated Fat: 2 g; Sodium: 242 mg; Carbohydrates: 12 g; Dietary Fiber: 4 g; Protein: 7 g

AU GRATIN POTATOES

This was in a Weight Watchers' email years ago. The recipe begins, “Our cheesy potato dish is the perfect crowd pleaser: rich enough for your spouse and kids, yet light enough to keep your waistline slim.”

The POINTS® Value at that time listed this as 3 points.

Servings: 8; Preparation Time: 20 min; Cooking Time: 90 min; Level of Difficulty: Moderate

Ingredients

1 sprays cooking spray

1 Tbsp butter

1 medium onion, thinly sliced

2 Tbsp all-purpose flour

2 cup fat-free skim milk

2 pound Yukon Gold potatoes, thinly sliced

1 cup low-fat shredded cheddar cheese

1 tsp table salt

1/4 tsp black pepper

Instructions

Preheat oven to 375°F. Coat a 2-quart covered baking dish with cooking spray.

Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until onion begins to brown, about 5 minutes. Stir in flour; add milk slowly, stirring. Add potatoes and stir to mix. Bring to a boil. Stir in 3/4 cup of cheese, salt and pepper. Pour mixture into prepared baking dish and level out surface. Bake for 1 hour, uncovered. Cover and bake until potatoes are fork-tender, about 20 minutes more.

Change oven temperature to broil. Sprinkle remaining cheese over potatoes. Broil 6 inches from the heating element until the cheese is golden brown, about 1 to 2 minutes. Allow to cool for 5 minutes before slicing into 8 pieces.

JASON'S HOME FRIES

This is one of my oldest son's inventions. He fixed this on one of his many trips back home; it didn't take long to become a favorite.

This can be found in my e-cookbook, Off the Wall Cooking.

3 – 4 potatoes, scrubbed, not peeled

1 pepper (red, green or yellow), diced

1 onion, chopped

3 – 4 T butter or oil (or both)

1 clove garlic, minced (opt.)

Cut potatoes across (not length-wise). Heat oil or butter. Add potatoes, onions, pepper and garlic. Cover, cook over medium heat, turning occasionally with a spatula, until brown and crusty.

CHOCOLATE-ESPRESSO SMOOTHIE

This is from the February 2007 issue of Runner’s World.

8 ounces chocolate yogurt, such as Brown Cow “Cream Top”

1 large banana (browned & frozen)*

2 shots espresso, chilled

2 C ice (about 14 ice cubes)

1 dozen chocolate-covered espresso beans

Place half of the yogurt plus all the remaining ingredients in blender & puree until smooth. Add remaining yogurt & pulse until smooth. (If you add full container of yogurt at beginning, mixture is too thick to blend easily.)

For a thicker smoothie, blend in up to a cup more ice. Serves two.

Note:* Any ripe banana will work, but a browned & frozen banana lends better flavor & texture.

With Brown Cow: calories: 230; fat: 7 g; carbs: 39 g; protein: 7 g.