Recipes Included On This Page Parmesan-Asparagus and Bell Pepper Pecan Chicken Salad Pizza Recipe (Lo-Carb) Pomegranate Turkey Chilli Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Parmesan-Asparagus and Bell Pepper Recipe By : Serving Size : 2 Preparation Time :0:20 Categories : Volume 8-01 Mar 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces fresh asparagus spears -- trimmed 1/2 medium red or yellow bell pepper -- cut into 1/4-inch-wide strips 2 tablespoons balsamic vinaigrette dressing 1 tablespoon shredded Parmesan cheese Heat closed contact grill (George Foreman) for 5 minutes. In large resealable food-storage plastic bag, mix asparagus, bell pepper and vinaigrette dressing to coat well. When grill is heated, place half of vegetables crosswise on bottom grill surface. Close grill; cook 4-6 minutes or until vegetables are crisp- tender. Place vegetables in serving bowl. Repeat with remaining vegetables. Sprinkle with cheese. Makes 2 servings Source : "Pillsbury Classic Cookbooks, #289, Easy Meals for 2, March, 2005, p. 80-81" S(MC formatting by): "Bobbie" NOTES : Tip: Italian dressing is a tasty stand-in for the balsamic vinaigrette. Contributed to the FareShare Gazette by Bobbie; 6 March 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 10 Calories; 1g Fat (59.8% calories from fat); 1g Protein; trace Carbohydrate; 0g Dietary Fiber; 2mg Cholesterol; 42mg Sodium. Exchanges: 0 Lean Meat; 0 Fat. * Exported from MasterCook * Pecan Chicken Salad Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 8-01 Mar 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds boneless, skinless chicken breasts -- patted dry 3 cups water 1 chicken bouillon cube 1 pound seedless green grapes 1 1/2 cups pecan halves 1 cup diced celery 1 cup chopped fresh dill 1 1/2 cups sour cream 1 1/2 cups mayonnaise -- (I like Best Foods) Salt and fresh ground pepper -- to taste 2 bunches watercress -- (optional) Dill sprigs -- for garnish 1. Preheat oven to 350F. Arrange chicken breasts in single layer in shallow pan. 2. Bring water to a boil and add bouillon cube. Stir to dissolve. Pour enough bouillon in baking pan to just cover chicken. Lay baking paper or silver foil over chicken and bake till cooked through, 30 minutes. Allow chicken to cool in liquid and discard liquid. 3. Shred chicken into bite-sized pieces and place in large bowl. Add grapes, pecans, celery and chopped dill; toss well. 3. In separate bowl, mix sour cream and mayonnaise together. Toss this into chicken salad. Season with salad and pepper. Cover and refrigerate for 2 hours. Serve on bed of watercress and garnish with dill sprigs. Rayna's Notes: In a pinch, you can use dried dill but I would buy a fresh jar. Serves 8. Contributed to the FareShare Gazette by Rayna; 27 March 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 528 Calories; 58g Fat (92.8% calories from fat); 4g Protein; 6g Carbohydrate; 2g Dietary Fiber; 34mg Cholesterol; 370mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non- Fat Milk; 7 1/2 Fat. * Exported from MasterCook * Pizza Recipe (Lo-Carb) Recipe By : Serving Size : Preparation Time :0:20 Categories : Volume 8-01 Mar 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crust: 4 ounces softened cream cheese 2 eggs 1/3 cup heavy cream 1/3 cup parmesan cheese 2 tablespoons butter 2 tablespoons chives 2 cups mozzarella cheese 1 teaspoon garlic powder 1/2 teaspoon onion powder 1 teaspoon Italian seasoning Toppings: ham, pepperoni, Italian sausage, diced onion, diced green peppers, sliced mushrooms, ground beef, sliced black olives, etc. Any or all of these ingredients. Be sure you cook raw meats until done and drain very well. 1/2 pound American cheese -- shredded [not cheese food] Non-stick spray Cookie sheet Preheat oven to 375 degrees F. Beat together cream cheese and eggs. Add cream, parmesan cheese and spices. Mix. Spray cookie sheet with non-stick spray. Layer 2 cups of mozzarella cheese on cookie sheet. Pour mixture you just mixed together over top of mozzarella cheese, right to edges of cookie sheet. Bake for 10 minutes. Make sure to watch closely, the top should lightly brown. The bottom gets browner, but do not worry. Take crust out of oven and let stand for 5 minutes. (This is very important). Spread the sauce very lightly over the crust. You do not want a soaked pizza. Layer the American cheese on top. Sprinkle toppings on top of American cheese. Bake for another 10-15 minutes, until cheese is melted. Once melted, broil until the top is bubbly and lightly browned. Contributed to the FareShare Gazette by Pat; 7 March 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pomegranate Turkey Chilli Recipe By : Serving Size : 5 Preparation Time :0:20 Categories : Volume 8-01 Mar 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup POM Wonderful 100% Pomegranate Juice OR juice from 2-3 large pomegranates* 1/3 cup arils from 1 large pomegranate 1 double thick piece of cheesecloth -- 4x4 inches 2 tablespoons oil 1 1/2 cups chopped onion 1 cup chopped bell pepper -- red, yellow or green 2 garlic cloves -- minced or 1 teaspoon pre-minced garlic 1 chipotle chiles in adobo sauce** -- finely chopped [1 to 2] 2 cans beef broth -- (add more if needed) or vegetable broth 15 ounces black beans -- rinsed and drained [1 can] 15 ounces red kidney beans -- rinsed and drained [1 can] 6 ounces tomato paste -- (1 can) 1 teaspoon salt 1/2 teaspoon ground allspice 1 bay leaf 2 1/2 cups shredded cooked turkey or diced cooked leftover steak or beef Garnish (optional): shredded sharp cheddar or Monterey Jack cheese Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils. The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Prepare fresh pomegranate juice.* Place oil in a Dutch oven or soup pot and heat until hot. Sauté onion, bell pepper, chiles and garlic for 3 minutes. Stir in broth and pomegranate juice; immerse cheesecloth bag in mixture. Stir in broth, beans, tomato paste and seasonings. Bring mixture to boiling; reduce heat. Cover and simmer over low heat, uncovered, for 1 hour. Remove bay leaf and discard. Stir in turkey; simmer 3 minutes more. Check seasoning. Sprinkle cheese over each serving. Refrigerate or freeze any leftovers in tightly sealed containers. Makes 5-6 Servings (7 cups) * For 1 cup of juice, cut 2 large POM Wonderful pomegranates in half and juice them with a citrus reamer or a juicer. Pour mixture through a cheesecloth-lined strainer or sieve. Set the juice aside. ** Tip: Chipotle chiles in adobo sauce are smoked jalapeno chiles with a sweet-hot smoky flavor. They come in small (usually 4-ounce) cans in the Hispanic food section of larger supermarkets. Freeze any remaining chiles and sauce from the can in a tightly sealed freezer container for future use. S(Formatted by Chupa): "11.02.04" Yield : "7 cups" T(Cooking Time): "1:03" Contributed to the FareShare Gazette by Chupa; 8 March 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 697 Calories; 8g Fat (9.8% calories from fat); 44g Protein; 118g Carbohydrate; 28g Dietary Fiber; 0mg Cholesterol; 1223mg Sodium. Exchanges: 7 Grain(Starch); 3 Lean Meat; 2 Vegetable; 1 Fat.

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