Lemon Dill Roast Chicken

Put a 6# chicken in a roasting bag; squeeze 1 lemon over chicken; sprinkle with ½ tsp. each salt & pepper. Put lemon and 4 sprigs
dill in cavity of the body. Cover with foil; roast 30 minutes. Now uncover & roast 45 minutes to 1 hour until meat temperature is 170º. Sprinkle with Dill.

Save and shred
2 cups for another dish like Chicken Soup.

Serve with Carrot Casserole and Creamy Potatoes, Broccoli Slaw, Butter horns, & Ambrosia for dessert.

Asian Seafood Sprout Salad
May use chicken

Ingredients

Serves 4

1 cup cooked shrimp*
1 cup cooked crab or scallops*
2 cups Mung Bean Sprouts
1 cup chow mien noodles
1/2 cup water chestnuts - chopped
1/4 cup scallions - minced
1/4 cup parsley - chopped
3/4 cup mayonnaise
1 Tbs. soy sauce
1 Tbs. lemon juice
1 tsp. ginger - minced
1 head lettuce - your choice


* May substitute Chicken

1 boneless skinless chicken breast half
3/4-pound sugar snap peas
2 cups cooked and cooled white rice, preferably made a day ahead

2 garlic cloves, minced
1 small onion, minced
1 egg, lightly beaten
2 tablespoons soy sauce
2 tablespoons peanut oil or vegetable oil
Salt
Freshly ground black pepper
2 tablespoons coarsely chopped cilantro leaves or Italian parsley


 Cut the chicken breast into 1/2-inch cubes.

Rinse the sugar snap peas under cold running water. Pat them thoroughly dry with paper towels. Pinch off the stem end of  pods and pull lengthwise along the seam to remove the strings.

In a bowl, gently rub the cold rice between your fingers to separate it into individual grains.

Arrange the chicken breast cubes, sugar snap peas, rice, garlic, onion, beaten egg and soy sauce.

Heat a nonstick wok or a large, heavy nonstick skillet over medium-high heat.

Add the oil. When it is so hot that it is barely beginning to show slight wisps of smoke, add the garlic, onion and cubed chicken breast. With a stir-fry spatula or a long-handled wooden spatula or spoon, stir constantly until the chicken pieces begin to color slightly 2 to 3 minutes.

Add the sugar snap peas and stir-fry just until their color brightens, about 30 seconds. Then add the rice and stir-fry for 2 minutes more.

Drizzle the beaten eggs around the rim of the wok or skillet so that it cooks before it touches the rice. Stir the egg into the rice. Sprinkle in the soy sauce* and stir well. 

Season the fried rice to taste with salt and pepper. Transfer the mixture to a heated serving dish or individual plates, garnish with cilantro or parsley, and serve immediately.

(Chef Wolfgang Puck's TV series, "Wolfgang Puck's Cooking Class"

*Editor Note: I use Bragg's Liquid Aminos

2 boneless, skinless chicken breasts
1/4 cup unsweetened coconut flakes 
1/4 cup ground almonds
1 egg, beaten 
2 tablespoons Virgin Coconut oil
4 cups mixed greens

Rinse chicken and pat dry.  Cut the chicken into strips and set aside.  Mix coconut flakes and ground almonds together on a dinner plate.  In a medium-size bowl, beat the egg.  Dip the chicken strips in the egg and roll each strip in the coconut-flax mixture.  Heat the oil in a pan and sauté the chicken strips until completely opaque through the center.  Sever over a bed of mixed greens with Lemon-Olive Oil Dressing or your favorite vinaigrette.

Serves 2

1 large cabbage

6 hearts of Romaine

1 cooked Chicken** torn into pieces
2 bundles green onions

1 large can mandarin oranges

1 Cup Rice vinegar*
¾ Cup sesame oil

1 tsp. garlic (tube)

2 tsp. lemon grass (tube)

2 Tbsp. Szechwan chili sauce

Salt & Pepper to taste

Sesame Seeds (optional)

Marinade chicken in salad dressing at least 4 hours before doing salad.
Topping: Sugared Almonds – Fry 1 Cup slivered almonds with 6 tbsp. sugar stirring constantly until sugar liquefies and coats almonds.
Fried Egg roll Wrappers – Fry egg roll wrappers in sesame oil, you can put on almonds and sugar (optional sesame seeds and chopped macadamias).  After frying back for 10 minutes in a 300º oven then turn off oven, open door and allow to cool.  
 Cursillo #99  May 2004
*I substitute lemon juice
**I used a soy substitute or Tofu for meatless

Chicken with Citrus-Garlic-Ginger Sauce

3 ½ # chicken ( breasts )**
Sea salt or Celtic salt, to taste
Black pepper, freshly ground, to taste
3-4 tablespoons Virgin Coconut Oil
1 tablespoon garlic, minced
1 tablespoon fresh ginger, peeled and minced
1 tablespoon lemon zest
1 tablespoon lime zest
1 cup chicken stock*

1. Cut fresh chicken** into small pieces
2. Season pieces with salt and pepper on both sides to taste.
3. Heat two tablespoons coconut oil in sauté pan over medium-high heat until shimmering.
4. Brown chicken pieces on all sides until golden brown and set aside (chicken will not be done).
5. Add garlic, ginger, and citrus zests to pan, tossing until softened and fragrant.
6. Deglaze pan with chicken stock*, scraping up browned bits in pan. Return chicken to pan, cover, and simmer over low heat until chicken breasts reach 165° F (75° C) 
Remove chicken to serving platter 
7. After chicken is cooked, finish the sauce by swirling in 1-2 tablespoons virgin coconut oil. Pour sauce over chicken and reserve some to drizzle over spinach and/or wild rice.

Serve over steamed spinach or wild rice.***

Serves 4

*I use IMAGE™ Organic No-Chicken Broth
**May substitute Tofu or Soy Chicken/ brown taking less time than chicken

***Wild rice is a grass, not a grain, and it is lower in carbs than rice. about a 1/4 cup serving (1/4 cup cooked wild rice yields about 9 grams carbs).

Italian Chicken Smothered in Tomatoes

2 chicken breasts with bones, seasoned with salt & pepper

2 T. oil

1 clove garlic, 1/2 small onion and 1/2 C. green pepper, chopped; 1-2 tomatoes chopped  Italian Seasoning

Drizzle oil in pan and Sauté chicken until golden brown. Remove from pan and add a bit more olive oil.   Sauté garlic, onion, green pepper, & tomatoes. Sprinkle with Italian Seasoning. Cook about 5 minutes until tender. Return chicken to pan.

Lemon Pepper Chicken

Two chicken breasts on bone

Lemon pepper

Salt & Pepper

Coconut oil

1 garlic clove chopped

Season Chicken with seasonings. Grill or sauté in olive oil or coconut oil with garlic.

Turkey Meatloaf

1# ground turkey,  1 extra large egg
1 C tomato juice, 3/4 C oats
1/4 C chop onion, 1/2 t salt, 1/4 t ground pepper

Combine all ingredients. Bake 40 minutes @ 350º for 40 minutes. Drain fat and Top with BarBQ sauce. Bake 20 more minutes.

Turkey Sausage

2½# ground turkey breast
1/2 C chopped garlic, 6t. chili powder
4 T paprika, 2 t. each cayenne, cumin, onion powder & salt.

1 t. each crushed red pepper, dried oregano, dried thyme, ground black pepper, 1/2 tsp garlic powder.

Combine all ingredients. Refrigerate 24 hours. Cook in pan with olive oil.

1/4 C. soy sauce

1/4 C. olive oil

1/4 C. cooking sherry, 1/4 t. ground ginger

2 T. lemon juice, 2 T. crushed onion, 

1# turkey breasts (boneless & skinless)

Mix first 6 ingredients. Marinate turkey one hour and Grill.  Yummy!...

2 Tbsp. olive oil
2 Tbsp. lemon juice
1½ t. each of salt, dried oregano, & cumin
1 small garlic clove, chopped
½ t. paprika
½ t. crushed red pepper
4 chicken* breasts cut into strips
Mix first six ingredients and put into plastic bag. Add chicken or beef and marinate overnight. Grill the next day. Saute 1 green pepper, 1 red pepper, and 1 small onion. add to grilled meat.

Put into large flour tortilla. Small if you prefer.

* May use beef instead.

4 chicken breasts
2 T coconut oil
2 garlic cloves, fresh ground pepper
1/2 each chopped onion, and shitake mushrooms
1/2 C chicken stock, 1/2 C cooking wine if desired
1-2 t. cornstarch or arrowroot powder or ground flaxseed
2 slices of provolone cheese

Sauté chicken in olive oil until done. Remove from pan and place in baking dish.  Add chicken stock and cooking wine. Cook five minutes. Thicken with cornstarch or other thickener. Pour over chicken. Cover chicken with cheese and bake at 350º until cheese is melted.
  

Chicken-Vegetable Soup

1 can (13 oz) chicken broth
1 cup frozen mixed vegetables
1/2 cup elbow macaroni, cooked
1/8 tsp dried oregano or dried thyme
1/2 cup diced cooked chicken

Bring broth to a boil in a medium saucepan.  Add vegetables, macaroni, oregano, and chicken.  Reduce heat.  Simmer for 3 to 4 minutes. 

Sunday Supper Soup

Meatballs
1 1/2 lb. ground beef chuck
1 egg, slightly beaten
1/2 cup soft bread crumbs
1/4 teaspoon salt
1 Tablespoon chopped parsley
2 Tablespoons butter
1 can (10 1/2 oz) condensed beef broth, undiluted
1 can (1 lb. 12 oz) tomatoes, undrained
1 envelope (1 3/8 oz) dry onion soup mix 
2 cups (4 or 5 ) sliced pared carrots
1/4 cup chopped celery tops
1/4 cup chopped parsley
1/4 teaspoon pepper
1/4 teaspoon dried oregano leaves
1/4 teaspoon dried basil leaves
1 bay leaf

1.  Make Meatballs;  In medium bowl, combine beef, egg, 3 Tablespoons water, bread crumbs, salt, and parsley; mix lightly.  With hands, lightly shape into 24 balls.
2.  In hot butter in 5 quart Dutch oven, sauté meatballs, a single layer at a time, until browned on all sides.  Drain off fat.  Set meatballs aside.
3.  In same Dutch oven, combine 2 cups water, beef broth, tomatoes, onion soup mix, carrots, celery tops, parsley, pepper, oregano, basil, and bay leaf.  Bring to boiling, then reduce heat, and simmer, covered, by stirring occasionally to break up tomatoes, 30 minutes.  Add meatballs and simmer 20 minutes longer.
4.  Garnish with chopped parsley, if desired.  Makes 6 servings. about 2 quarts. 

1# lean ground meat
1 small onion
½ tsp. each salt & pepper
1 cup finely ground cracker crumbs
1 egg
¼ cup milk
1 tsp. Italian seasoning

Combine all ingredients and shape into 1" balls. Place on rack over a baking pan and bake 400º for 20 minutes.*

Sauce:
2 Tbsp. butter + 2 Tbsp. flour
1½ cup beef broth or chicken
½ cup half & half
2 Tbsp. snipped fresh dill or 1 T. dried dill.

While meatballs are baking, melt butter in large pan. Blend in flour, cook, stirring for 2-3 minutes. Add broth, stir until thickened (3-4 minutes).

Stir in dill and meatballs. Add cream and reduce heat to low and simmer for 15 minutes until smooth and thick.

Serve over cooked noodles as main dish or with toothpicks for appetizers.

2 lean steaks
1 garlic clove
Coconut oil
ground pepper
 salt

Rub steak with oil and garlic clove. Season with salt and pepper. Sauté in olive oil. Remove when done and add sliced onions to the pan with butter. Cook until onions are brown and top the steak.

Pepper Steaks

1/2-3/4 # round steak cut into strips
1¼ C. beef stock, 2 T coconut oil
1 t curry powder, 1 t. Stevia or raw sugar
1 green pepper sliced, 1 onion cubed
1-2 T cornstarch mix 2 T water, ½ t. salt
1 chopped tomato

Boil , simmer 1 hour, all stock sweetener, durry and salt with meat which has been browned. Add vegetables. Thicken with cornstarch. Add tomatoes last. 

Serve over brown rice or wild rice.

Drizzle over meats:

Beef: mushrooms, shallots, and beef stock

Chicken: garlic, spinach and herbs.

Fish:  tomatoes and basil

Or any Herbs you choose to change the flavor to suit you for the occasion.

Grapefruit Salsa, Fresh Start Recipe Contest Winner

 (use for Main Dishes Beef), barbecued meat, seafood and nachos.

Yields 1-12 cups.

Fresh Start Recipe Contest Winner
Sandy Szwarc, Albuquerque,

Southwestern Chicken Barley Soup

1 medium onion, chopped 
1 garlic clove, minced
1 Tablespoon olive oil
3 cups water
1 can (15 1/4 oz) whole kernel corn, drained
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) tomato sauce
1 can (14 1/2 oz) diced tomatoes, undrained
1 can (14 1/2 oz) chicken broth
1/2 cup medium pearl barley
1 can (4 oz) chopped green chilies, drained
1 Tablespoon chili powder
1/2 to 1 teaspoon ground cumin
3 cups cubed cooked chicken

In soup kettle, sauté onion and garlic in oil until tender.  Add the next 10 ingredients.  Bring to a boil,  Reduce heat; cover and simmer for 45 minutes.

Idaho Tacos (Baked Potato)
This is almost a meat by itself. 
I serve salad & bread sticks with them.
Yield 4 servings

1 # ground beef ,fish, pork or chicken
1 envelope taco seasoning (or your own)
4 hot baked potatoes
1 Cup (4 oz.) shredded sharp cheddar cheese.
1 Cup chopped green onions
Salsa

Brown meat and drain. Add seasoning prepared according to directions on package. Cut an X on top of each potato; fluff pulp with fork. Top with Taco meat, cheese and onion. Serve with salsa if desired. I like it that way.

Potato Toppings

Mexican Topping

1/2 cup Real Mayo
1/2 cup finely shredded cheddar cheese
1/2 cup salsa, drained
1/2 refried beans

Mix and serve poured over baked potatoes.

Green Onion Topping

1 cup Real Mayo
1/4 cup chopped green onion

Mix and serve poured over baked potatoes.

Chili Topping

1 lb. ground beef, cooked
1 Tablespoon chili powder
1 cup Pace Picanté Sauce
Shredded Cheddar cheese
Chopped fresh chives

Mix  and serve poured over baked potatoes

Broccoli Cheese Topping

1 cup Real Mayo
1 pkg (10 oz) frozen chopped broccoli, thawed
1 cup shredded Cheddar cheese

Mix  and serve poured over baked potatoes.

Bacon Topping

1 cup Real Mayo
1/4 cup crumbled cooked bacon or bacon bits

Mix and serve poured over baked potatoes.

1 large sweet potato, peeled & cut in chunks
1 (16oz) Italian-style stewed tomatoes
4 lean boneless pork loin or sirloin chops
1 medium onion, chopped
1/2 Cup water

Cut chops in ½-¾" thick and remove visible
fat. Spray a large skillet with vegetable oil.

Place over medium high heat. Brown chops in hot skillet for 5 minutes, turn and brown for 5 minutes more.

Remove chops, drain fat if necessary.

Place sweet potato and onion in skillet.

Arrange pork chops over potato mixture. Pour tomatoes and water over pork chops and bring to a boil over high heat.

Reduce heat and cover. Simmer about 25 minutes or until pork chops and potatoes are tender.

Combine first five ingredients until blended; set aside.
Brown pork in oil on all sides. Stir in gravy mixture, mushrooms and onions. Bring to boil. Reduce heat; cover and simmer for 10-15 minutes until meat juices run clear and vegetables are tender.

Serve over rice.
Try serving with Ginger Veggie Stir-Fry

Berry Quick & Easy Sponge Cake

1 small boneless beef top sirloin steak (6 ounces) (chicken ,fish or Tofu) 
1/4 cup fresh lime juice
2 tablespoons chopped fresh cilantro
1 clove garlic, minced
1 teaspoon chili powder
2 medium red bell peppers
1 medium onion
1 tablespoon Extra Virgin Tropical Traditions™ coconut oil
1 cup reduced-sodium garbanzo beans, rinsed and drained
4 cups mixed salad greens
1 medium tomato, cut into wedges
1 cup salsa  (I use home made without vinegar)
Sour cream (optional)
Cilantro sprigs (optional)
Procedure:
Cut beef into 2-1-1/4-inch strips. Place in resealable plastic food storage bag. Combine lime juice, cilantro, garlic and chili powder in small bowl. Pour over beef; seal bag. Let stand for 10 minutes, turning once.

Cut bell peppers into strips. Cut onion into slices. Heat oil in large nonstick skillet over medium-high heat until hot. Add bell peppers and onion. Cook and stir 5-6 minutes or until vegetables are crisp-tender. Remove from skillet. Add beef or other substitute and marinade to skillet. Cook and stir 3 minutes or until meat is cooked through. Remove from heat. Add bell peppers, onion and garbanzo beans to skillet; toss to coat with pan juices. Cool slightly.