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Whole Chicken Recipes
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1/2 c Green chili peppers*
2 oz Cheddar cheese, shrd
2 ea Eggs -- separated
Preheat oven to 350*F. Spray casserole with cooking spray. Arrange chili peppers Idrained, canned mild whole green chili peppers) in an even layer
11 oz Tuna -- drained & flaked
2/3 c Dry milk powder (non-fat)
12 ea Saltines -- crushed
1/2 c Onion -- chopped
1/2 c Green chili peppers -- chpd.
1 ea Egg -- beaten
1 1/2 ts Oil -- vegetable
2 c Tomatoes -- crushed
1 t Chili powder
2 oz Monterrey Jack cheese -- shrd
In medium bowl combine tuna, milk powder, cracker crumbs, onion, chili peppers, and egg; mix well and form into 8 equal burgers. In 12 in. skillet heat oil over medium heat; add tuna burgers and cook, turning once, until lightly bowned, 2-4 minutes on each side. In measuring cup or small bowlcombine tomatoes and chili powder and pour over burgers. Cover pan, reduce heat to low, and let simmer until sauce is thoroughly heated, about 5 minutes. Transfer burgers and sauce to flameproof platter and sprinkle
with cheese. Broil or until cheese is melted and lightly browned, 1-2 minutes. 1 serving91 calories.
2 ts Olive oil
1 c Onions -- thinly slices
1 c Green pepper -- thinly sliced
1/2 c Carrot -- thinly sliced
1/2 c Celery -- thinly sliced
1 cl Garlic -- minced
1 1/2 c Tomatoes -- (canned),crushed
1 c Tomato sauce
1 c Water
1 1/3 c White wine
2 pk Chicken broth*
1 ea Bay leaf
1/2 ts Oregano
1/4 ts Salt
1/4 ts Pepper
1/8 ts Red pepper (or hot sauce)
15 oz Fish fillets
In 3 1/2 or 4 qt. saucepan heat oil; add onions, green pepper, carrot, celery, and garlic and saute, stirring frequently, until vegetables are tender, about 2 minutes. Add remaining ingredients except fish and bring to a boil. Reduce heat and let simmer until flavors are blended, about 20 minutes; stir in fish and cook until fish flakes easily when tested with fork, 7-10 minutes. Remove bay leaf before serving. 1 serving!2 calories.
1/4 c Buttermilk
1 oz Parmesan cheese -- grated
2 ts Flour
1/4 ts Salt
1/8 ts Onion powder
1/8 ts Garlic powder
1/8 ts Pepper
1/2 c Yellow cornmeal
9 oz Fish*
1 tb Oil -- vegetable
In small bowl combine buttermilk and cheese; set aside. In separate small bowl combine flour and seasonings; set aside. Onto sheet of waxed paper or a paper plate, spoon cornmeal; set aside. Sprinkle flour mixture over fish* (haddock, flounder or sole fillets) then dip fish into buttermilk mixture, coating both sides and using all of micture. Dip fillets into cornmeal, turning to coat both sides and pressing cornmeal to make sure it adheres. In 12 in. skillet heat oil; add fish and cook until golden brown on bottom, about 3 minutes. Carefully turn fillets over and cook uintil other side is browned and fish flakes easily when tested with a fork. 1 serving84 calories.
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