Copy Cat Recipe - Applebee's Oriental Chicken Salad

Salad:

1 egg

1/2 cup milk

1/2 cup flour

1/2 cup corn flake crumbs

1 teaspoon salt

1/4 teaspoon pepper

1 boneless, skinless chicken breast half

oil for frying

3 cups chopped romaine lettuce

1 cup red cabbage

1 cup Napa cabbage

1/2 carrot, julienned or shredded

1 green onion, chopped

1 tablespoon sliced almonds

1/3 cup chow mein noodles

Dressing:

3 tablespoons honey

1 1/2 tablespoons rice wine vinegar

1/4 cup mayonnaise

1 teaspoon Grey Poupon Dijon mustard

1/8 teaspoon sesame oil

Prepare dressing ingredients by mixing in a small bowl. Refrigerate while preparing salad.

Cut each chicken breast into 5 strips. In one bowl, beat egg with milk.

In another bowl, combine flour with corn flake crumbs, salt and pepper.

Preheat oil over medium heat.

Dip individual chicken pieces in egg mixture and then roll in the flour mixture. Fry chicken until browned, drain and set aside.

Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots. Sprinkle sliced green onion on top of the lettuce. Sprinkle almonds over the salad, then the chow mein noodles.

Cut the chicken into small chunks. Place the chicken onto the salad forming a pile in the middle. Serve with salad dressing on the side.

Umbrian Vegetable Soup



This recipe courtesy of the Huffington Post


1⁄2 cup packed basil leaves
1⁄4 cup extra-virgin olive oil, plus more for drizzling

2 tbsp. minced fresh flat-leaf parsley
4 cloves garlic
1⁄2 medium onion, cut into chunks
8 oz. red new potatoes, cut into 1⁄2" cubes
3 stalks celery, minced
2 medium carrots, minced
2 plum tomatoes, cored and minced
Kosher salt, to taste
3 oz. spinach, trimmed and rinsed
(about 2 loosely packed cups)

1 1⁄2 cups canned cannellini beans, rinsed
1 cup fresh or frozen green peas

1⁄2 small head frisée, leaves cut into bite-size pieces (about 2 cups)
Freshly ground black pepper, to taste

Freshly grated Grana Padano or Parmesan, for serving

1. Place half the basil, 2 tbsp. oil, parsley, garlic, and onions in the bowl of a food processor and process until slightly chunky. Heat remaining oil in an 8-qt. pot over medium-high heat and add herb–garlic mixture. Cook, stirring often, until no liquid remains, about 5 minutes. Add potatoes, celery, carrots, and tomatoes. Cook, stirring often, until vegetables are golden brown, about 6 minutes. Add salt and 4 cups water and bring to a boil. Reduce heat to medium-low; cover and cook, stirring occasionally, until vegetables are tender, about 20 minutes.

2. Stir in spinach, beans, peas, and frisée and cook until greens are wilted and just tender, about 10 minutes; season with salt and pepper and stir in remaining basil. To serve, ladle soup into bowls, sprinkle with Grana Padano, and drizzle with oil.

SERVES 12

Colorful Chicken Stew - Diabetic

1 lb. boneless skinless chicken breasts, cubed
1 (14 1/2 oz.) can Italian diced tomatoes, undrained
2 medium potatoes, peeled and cut into 1/2−inch cubes
5 medium carrots, chopped
3 celery ribs, chopped
1 large onion, chopped
1 medium green bell pepper, chopped
2 (4 oz.) cans mushroom stems and pieces, drained
2 low−sodium chicken bouillon cubes
Artificial Sweetener equal to 2 tsp. sugar
1 tsp. chili powder
1/4 tsp. pepper
1 T. cornstarch
2 C. cold water

In a 5−quart crockpot, combine the first 12 ingredients.

In a small bowl, combine cornstarch and water until smooth. Stir into chicken mixture. Cover and cook on LOW for 8 to 10 hours or until vegetables are tender. Serves 10.

Nutritional Analysis: One 1−cup serving equals: 123 calories,

209 mg sodium, 25 mg cholesterol, 16 gm carbohydrate, 11 gm protein,

1 gm fat, 3 gm fiber.

Diabetic Exchanges: 2 vegetables, 1 very lean meat, 1/2 starch.

Roasted Chicken Thighs Provencal

3 pounds small red potatoes, quartered
4 plum tomatoes, seeded and cut into 6 wedges
3 carrots, peeled and cut into 1-inch chunks
Cooking spray
1 tablespoon olive oil
1 1/2 tablespoons chopped fresh rosemary, divided
2 teaspoons chopped fresh thyme, divided
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
6 (6-ounce) skinless chicken thighs
24 black olives
Rosemary sprigs (optional)

Preheat oven to 425°.

Place potatoes, tomatoes, and carrots on a jelly-roll pan coated with cooking spray. Drizzle vegetable mixture with olive oil; sprinkle with 1 tablespoon chopped rosemary, 1 teaspoon thyme, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Toss gently, and spread into a single layer on pan. Bake at 425° for 30 minutes. Remove vegetable mixture from pan, and keep warm.

Sprinkle chicken with remaining 1 1/2 teaspoons chopped rosemary, remaining 1 teaspoon thyme, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Add chicken and olives to pan. Bake at 425° for 35 minutes or until chicken is done. Garnish with rosemary sprigs, if desired.

6 servings (serving size: 1 chicken thigh, 1 2/3 cups vegetable mixture, and 4 olives)

Copycat Recipe: Cracker Barrel Old Country Store's Carrot Cake

3/4 cup finely-chopped English walnuts
2 cups finely-shredded carrots
1 cup crushed pineapple (8 oz can) -- with juice
1/2 cup finely-shredded coconut
1/2 cup raisins -- soaked in water until plump, and then drained
1 1/4 cups vegetable oil
1 1/2 cups sugar
1/2 cup brown sugar
3 eggs
3 cup flour
2 teaspoon baking powder
2 teaspoon baking soda
2 teaspoon vanilla
2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt

CREAM CHEESE FROSTING
1 8 ounces cream cheese
1 stick butter -- room temperature
1 teaspoon vanilla
2 cups powder sugar
1/2 cup chopped pecans -- for garnish

Mix together flour, baking powder,baking soda, salt, cinnamon, nutmeg and
cloves. Set aside. In a large bowl mix with beater oil, sugars,vanilla and eggs
until smooth and fluffy. Add pineapple, walnuts, coconut,carrots, raisins and
blend well.

Gradually add flour mixture a half at a time until blended through. Pour
batter into a greased and floured 9- by 13-inch pan and bake at 350 degrees for
about 40 to 50 minutes. Test with toothpick for doneness. When cool frost with
cream cheese frosting.

Cream Cheese Frosting: Blend cream cheese and butter until light and
fluffy. Add vanilla and a little powdered sugar at a time until all has been
blended well. Turn mixer on high and beat until frosting is light and fluffy.
Spread frosting over the cooled cake and sprinkle with pecans.

Italian Wedding Soup

1 pound extra−lean ground beef
2 eggs, beaten
1/4 cup dried bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon dried basil
3 tablespoons minced onion
2 1/2 quarts chicken broth
2 cups spinach − packed, rinsed and thinly sliced
1 cup seashell pasta
3/4 cup diced carrots

In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion. Shape mixture into 3/4−inch balls and set aside.

In a large stockpot heat chicken broth to boiling; stir in the spinach, pasta, carrot and meatballs. Return to boil; reduce heat to medium. Cook, stirring frequently, at a
slow boil for 10 minutes or until pasta is al dente. Serve hot with Parmesan cheese sprinkled on top.

Basic Pot Roast

4 to 5 pounds beef roast
1 tablespoon shortening
salt
1/4 cup water
1 medium onion, sliced
1 cup diced rutabaga or turnip
1 cup diced carrots
1 cup diced potatoes
1/4 cup sliced celery with leaves
2 teaspoons dried parsley flakes
salt and pepper to taste

In Dutch Oven or heavy kettle, brown meat on all sides in hot shortening. Sprinkle with salt. Add water and sliced onion. Cover and simmer for 3 to 4 hours. Add remaining ingredients; simmer for 30 minutes more, or until vegetables are done.

Remove meat and thicken liquid with flour and water paste To thicken: Stir a few tablespoons of water into a few tablespoons of flour and stir until smooth. Stir hot liquid while adding small amounts of flour paste until thickened as desired. Taste and season pot roast with salt and pepper to taste.

Applesauce Meatballs

1 cup applesauce
1 egg
1 cup bread crumbs
1/2 teaspoon salt
dash of pepper
1 pound ground beef




flour
1 tablespoon vegetable oil
4 carrots thinly sliced
2 onions thinly sliced
3 cups tomato juice


Preheat oven to 350 degrees F

Combine applesauce, egg, bread crumbs, and salt and pepper, with ground beef; mix until well blended. Form into medium-sized meatballs, and roll in flour.

Heat 1 teaspoon of oil in a large skillet over medium high or high heat. Cook meatballs, turning occasionally, until evenly browned but not cooked through. Lay in a baking dish and set aside.

In the same skillet, partially cook the carrots and onions over medium high heat until onions are transparent. Stir often so carrots do not scorch. Add the tomato juice, season to taste with salt and pepper, and bring to a boil. Reduce heat to low, and simmer for 5 minutes. Pour over the top of the meatballs.

Bake, covered, for 45 minutes, or until carrots are tender and meatballs are cooked through. Uncover and bake for another 10 minutes before removing from the oven.