Oven Fried Chicken with Almonds

Who says "fried" chicken can't be nutritious? This almond chicken recipe will thrill any lover of southern fried chicken any day-and keep them coming back for more! Plus this almond crusted chicken is South Beach Diet™ approved. The secret of this almond chicken? Herbs, garlic, spices, and the wonderful, nutty flavor of the almonds bring out the best in the chicken breasts. Yes, this South Beach Diet™ oven baked chicken is even better than fried. Once you try this southern style chicken, you'll want to make this unique almond recipe again and again. It's even better than fried chicken!

Serves 3

Ingredients

1/2 cup whole wheat bread crumbs or panko
1/8 cup (1/2 ounce) grated Parmesan cheese
1/8 cup finely chopped almonds
1 tablespoon chopped parsley
1/2 clove garlic, crushed
1/2 teaspoon salt
1/8 teaspoon dried thyme
Pinch of ground black pepper
1/8 cup extra virgin olive oil
1 pound boneless, skinless chicken breasts, pounded to 1/2" thickness and cut into 6 pieces or chicken breast strips
Sprig Italian parsley, for garnish

Instructions
Preheat the oven to 400°F.

In a medium bowl, combine the bread crumbs, cheese, almonds, parsley, garlic, salt, thyme, and pepper. Mix thoroughly.

Place the oil in a shallow dish. Dip the chicken first in the oil, then dredge in the crumb mixture. Place the chicken in a shallow baking pan.

Bake for 25 minutes, or until a thermometer inserted in the center of a piece registers 170°F and the juices run clear. (Do not turn the chicken during cooking.) Garnish with the parsley.

Nutritional Information:
383 calories
16 total fat (4 g sat)
91 mg cholesterol
15 g carbohydrate
41 g protein
1 g fiber
730 mg sodium

Crock Pot Chili Verde

photo and recipe taken from: http://momswithcrockpots.com/2012/01/crock-pot-chili-verde/

I changed the recipe a bit...... I added a can of hominy to the crock pot and a spoonful of sour cream to my bowl of soup. It is super yummy! Next time I make it I am going to try just adding a jar of salsa verde instead of using tomatillas.

Crock Pot Chili Verde

Print

Type: dinner

By: Jennifer Benavides: Hunstville, AL

Prep Time: 15 mins

Cooke Time: 8 hours

Total Time: 8 hours 15 mins

Serves: 6-8

Ingredients

• 2.5 lb pork shoulder roast, cut into ½ inch cubes
• 2 lbs tomatillos
• 2 cups chicken stock
• 2 tablespoons oil
• 1 yellow onion, diced
• 4 garlic cloves, minced
• 1 bunch cilantro
• Juice from 1 lime
• 1 jalapeno
• 1 tablespoon cumin
• ½ teaspoon smoked paprika
• ½ teaspoon black pepper
• Salt to taste

Directions

1. Cut pork roast into ½ inch cubes.
2. Heat the oil over medium high in a large skillet. Add the pork once the oil is hot enough that it sizzles when you add a piece of meat.
3. Brown the pork pieces for 4-5 minutes and remove the pork from the pan with a slotted spoon and place in crockpot.
4. Add the onions and garlic to the oil and pork drippings and sauté for 7-10 min or until the onions start to brown. Turn the heat down a bit and add the cumin, paprika and black pepper to the onions and garlic and mix well (it will be kind of pasty).
5. Add the chicken broth to the onion mixture and mix well, making sure to scrape all the goodness off the bottom of the pan and pour over pork in crockpot.
6. Peel and wash the tomatillos. Dry them well and in the large skillet over medium heat char them along with the jalapeno turning often, until the skins start to blacken (about 10 minutes).
7. Place the charred tomatillos, jalapeno, cilantro, and lime juice into a food processer or blender and blend until smooth.
8. Add to the pork mixture and cook on low for 6-8 hours or high for 4 hours or until the pork is fall apart tender.
9. The sauce will reduce down and become thicker over the course of the cooking process. Serve with sliced avocado and cilantro for garnish.

Crock Pot Ham and Wild Rice Soup

Recipe byBettyCrocker

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Prep Time:15 minutes

7 hours 30 minutes

Servings:6 servings (1 1/2 cups each)

Ingredients

• 2 cups diced cooked ham
• 1 cup purchased julienne (matchstick-cut) carrots
• 3/4 cup uncooked wild rice
• 1 medium onion, chopped (1/2 cup)
• 1 3/4 cups Progresso® chicken broth (from 32-oz carton)
• 1 can (10 3/4 oz) reduced-sodium cream of celery soup
• 1/4 teaspoon pepper
• 3 cups water
• 1 cup half-and-half
• 1/4 cup sliced almonds
• 2 tablespoons dry sherry, if desired
• 1/4 cup chopped fresh parsley

Directions

1. 1Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix all ingredients except half-and-half, almonds, sherry and parsley.
2. 2Cover; cook on Low heat setting 7 to 8 hours.
3. 3Stir in remaining ingredients. Increase heat setting to High. Cover; cook 10 to 15 minutes longer or until hot.

Greek Souvlaki with Greek Salad

Serve this Pruitt family favorite with Greek salad (see below), orzo pasta, flat bread or pita and tzatziki sauce.

For meat:

• 3 lbs pork loin - cut up in 1 inch cubes
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons lemon juice
• 1 tsp dried rosemary
• 1 tsp oregano
• 1 tsp dried basil
• salt and pepper

Toss together and marinate for 2 hours. Grill in a grill basket or cook on stove top til meat browns. If you cook it on the stove you may have to drain some of the juice so that meat will brown. You may also have to cook in 2 batches.

Salad:

• Chopped romaine lettuce
• sliced cucumbers cut in quarters
• sliced red onion
• Greek olives
• Cherry tomatoes - cut in half
• Chopped red pepper
• Feta Cheese

Salad Dressing:

• 1/2 cup olive oil
• 1/3 cup red wine vinegar
• 1 tsp dried oregano
• 1/2 tsp salt

Turkey or chicken Parmesan

Courtesy of South Beach's Quick & Easy cookbook.

Ingredients

• 2 cups tomato sauce
• 1/2 cup pignoli nuts, finely chopped (pine nuts)
• 1/2 teaspoon italian seasoning
• 1/4 cup parmesan cheese
• 4 (1/4 lb) turkey cutlets ( about 1 lb) ( I also use chicken)
• 2 teaspoons extra virgin olive oil
• 1/2 cup part-skim mozzarella cheese

Directions

1. Warm sauce in a small saucepan.
2. Mix together pignoli, Italian seasoning and parmesan on a plate. Coat both sides of cutlet with mixture, pressing to adhere.
3. Turn oven to a low broil.
4. Heat oil in a nonstick pan and cook until cutlets approximately 4 minutes per side.
5. Place cutlets in pan and top with sauce and mozzarella. Broil until cheese just melts.

Nutrition Facts

Serving Size: 1 (290 g)

Servings Per Recipe: 4

Amount Per Serving

% Daily Value

Calories 392.4

Calories from Fat 198

50%

Amount Per Serving

% Daily Value

Total Fat 22.0g

33%

Saturated Fat 5.6g

28%

Cholesterol 91.7mg

30%

Sugars 6.1 g

Sodium 985.1mg

41%

Total Carbohydrate 9.8g

3%

Dietary Fiber 2.4g

9%

Sugars 6.1 g

24%

Protein 39.9g

79%

Baked Oatmeal

Photo by: Taste of Home

• Prep: 10 min. Bake: 40 min.
• Yield: 9 Servings

104050

Ingredients

• 3 cups quick-cooking oats
• 1 cup packed brown sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 eggs
• 1 cup milk
• 1/2 cup butter, melted
• Additional milk

Directions

• In a large bowl, combine the oats, brown sugar, baking powder, salt and cinnamon. In another bowl, whisk the eggs, milk and butter. Stir into oat mixture until blended.
• Spoon into a greased 9-in. square baking pan. Bake at 350° for 40-45 minutes or until set. Serve warm with milk. Yield: 9 servings.

Nutritional FactsOne serving equals 318 calories, 14 g fat (7 g saturated fat), 78 mg cholesterol, 492 mg sodium, 43 g carbohydrate, 3 g fiber, 7 g protein.

Originally published as Baked Oatmeal in Country Woman May/June 1993, p36

Hearty Breakfast Egg Bake

• Prep: 10 min. + chilling Bake: 45 min. + standing
• Yield: 8 Servings

104555

Ingredients

• 1-1/2 pounds bulk pork sausage
• 3 cups frozen shredded hash brown potatoes, thawed
• 2 cups (8 ounces) shredded cheddar cheese
• 8 eggs, lightly beaten
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 3/4 cup evaporated milk

Directions

• Crumble sausage into a large skillet. Cook over medium heat until no longer pink; drain. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with hash browns and cheese.
• In a large bowl, whisk the remaining ingredients; pour over the top. Cover and refrigerate overnight.
• Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 8 servings.

Nutritional Facts1 piece equals 427 calories, 32 g fat (15 g saturated fat), 281 mg cholesterol, 887 mg sodium, 12 g carbohydrate, 1 g fiber, 21 g protein.

Originally published as Hearty Breakfast Egg Bake in Simple & Delicious November/December 2008, p48