Chicken Caesar Salad
2 ServingsPrep/Total Time: 25 min.
Ingredients
- 2 boneless skinless chicken breast halves (4 ounces each)
- 2 teaspoons olive oil
- 1/4 teaspoon garlic salt
- 1/4 teaspoon paprika
- 1/4 teaspoon pepper
- 1/8 teaspoon dried basil
- 1/8 teaspoon dried oregano
- 4 cups torn romaine
- 1 small tomato, thinly sliced
- 1/4 cup fat-free creamy Caesar salad dressing
- Caesar salad croutons, optional
Directions
- Brush chicken with oil. Combine the garlic salt, paprika, pepper,
- basil and oregano; sprinkle over chicken. Grill, uncovered, over
- medium heat or broil 4 in. from the heat for 4-7 minutes on each
- side or until a meat thermometer reads 170°.
- Arrange romaine and tomato on plates. Cut chicken into strips; place
- over salads. Drizzle with dressing. Sprinkle with croutons if
- desired. Yield: 2 servings.
Nutritional Facts: 1 serving equals 236 calories, 8 g fat (1 g saturated fat), 63 mg cholesterol, 653 mg sodium, 17 g carbohydrate, 4 g fiber,
© Taste of Home 2013
Fluffy Hot Chocolate
Melted marshmallows provide the frothy texture that you'll savor in this sweet and speedy warm beverage. They're also what makes this hot chocolate different from (and better than) the instant kind you make from a store-bought mix. Chocolaty and comforting, it's our daughter's favorite.
4 ServingsPrep/Total Time: 15 min.
Ingredients
- 8 teaspoons sugar
- 4 teaspoons baking cocoa
- 4 cups 2% milk
- 1-1/2 cups miniature marshmallows
- 1 teaspoon vanilla extract
Directions
- In a small saucepan, combine the first four ingredients. Cook and
- stir over medium heat until marshmallows are melted, about 8
- minutes. Remove from the heat; stir in vanilla. Ladle into mugs.
- Yield: 4 servings.
Nutritional Facts: 1 serving (1 cup) equals 249 calories, 8 g fat (5 g saturated fat), 33 mg cholesterol, 128 mg sodium, 36 g carbohydrate, trace fiber, 9 g protein.
© Taste of Home 2013
Honey Baked Chicken
After our children left home, I had to learn to cook all over again, I began to economize on food purchases by buying some meats in quantity and freezing extras for future menus. My husband especially loves this chicken recipe, which I pared down to fit our life-style today. —Helen Whelan Jarre
2 ServingsPrep: 5 min. Bake: 1 hour
Ingredients
- 2 bone-in chicken breast halves (8 ounces each)
- 2 tablespoons butter
- 1/2 cup honey
- 1/2 teaspoon salt
- 1 tablespoon prepared mustard
Directions
- Place the chicken in a greased or foil-lined 9-in. square baking pan.
- Bake, uncovered, at 325° for 30 minutes.
- Meanwhile, in a small saucepan, combine remaining ingredients; cook
- and stir over low heat until well blended and heated through. Pour
- over chicken.
- Bake, uncovered, 30-35 minutes longer or until a meat thermometer
- reaches 17-°. Baste before serving. Yield: 2 servings.
Nutritional Facts: 1 serving (1 each) equals 538 calories, 15 g fat (8 g saturated fat), 121 mg cholesterol, 872 mg sodium, 70 g carbohydrate, trace fiber, 34 g protein.
© Taste of Home 2013
Pear Bread
24 ServingsPrep: 10 min. Bake: 55 min. + cooling
Ingredients
- 3-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1-1/2 cups sugar
- 1/2 cup vegetable oil
- 1/2 cup butter, melted
- 4 eggs
- 2 teaspoons vanilla extract
- 2 cups diced peeled pears
Directions
- In a large bowl, combine the flour, baking powder, salt, ginger,
- baking soda and nutmeg; set aside. In another bowl, whisk the sugar,
- oil and butter. Add eggs, one at a time, beating well after each
- addition. Stir in vanilla. Stir into dry ingredients just until
- moistened (batter will be stiff). Stir in pears.
- Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for
- 55-65 minutes or until a toothpick inserted near the center comes
- out clean. Cool for 10 minutes before removing from pans to wire rack.
© Taste of Home 2013
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