Pimento Cheese Stuffed Chicken

Ingredients: 

4 Chicken Breast Cutlets (pound if needed)

3 oz Smoke Gouda grated

4 Tbls Pimentos

1 Tsp Garlic Power

1 Tsp Onion Powder

1/2 Tsp Mrs Dash Table Blend

Paprika

Olive Oil Spray

Pre-heat oven to 375. Mix the Cheese and next 5 ingredients (optional ingredient is black olives).  Lay out a chicken breast and place 1/4 of mixture on each breast and roll up and place in an oven safe container. Spray with Oil and sprinkle with Paprika.

Bake for @ 15 - 18 minutes depending on size.

I served these with some Blackened Shrimp, Peas and Broccoli.  The shrimp were dusted with Bob's Cajun Spice Mix and cooked in a cast iron pan for about 2 minutes on each side in canola spray. The field peas are boiled in water with 1 packet of Herb Ox Chicken Bouillon, 1 tbls Olive Oil, pinch of Garlic powder and dried minced Onion.  The broccoli was steamed in vegetable broth and Table Blend.

Chinese Shrimp

OK, I've got a bunch coming up from the Halloween weekend and first up is a Chinese Shrimp appetizer I came up with on the fly the other night. This makes for a nice little treat with some Asian Slaw. You could make a dinner out of it with a few more Shrimp and some Jasmin rice.

Chinese Shrimp:
5 16/20 Shrimp peeled and deveined with tail left on
1 Tbls low-sodium Soy Sauce
1 Tbls Plain Rice Wine Vinegar
1 Tbls sliced Red Onions
1 Tsp Sesame Oil
1 pinch Chinese 5-Star Spice ( depends on your taste it is a strong spice)
1 pinch Garlic powder
1 Tbls Olive Oil


Place all ingredients, except Olive Oil, in s mall bowl and let marinade 15 - 30 minutes and drain. Heat a saute pan on medium heat then add Olive Oil. Once the oil is hot add the shrimp and ccok about 2-3 minutes on each side and finish on their back. Then remove from heat. Add about 1/3 cup Asian Slaw in the center of the plate and arrange shrimp around the slaw. Top with toasted Sesame Seeds.

Asian Slaw:
1 Cup chopped Cabbage (I used coleslaw mix in the bag)
1.5 Tbls low fat Mayonnaise
1 Tbls Teriyaki Sauce (World Harbors)
1 Tsp Chinese Mustard
1 Tsp Sugar
.5 Tbls Rice Wine Vinegar

Toss all ingredients in a bowl and refrigerate 1 hour before serving.

Pizza Night

We like to do this about once a week. Other than the time to make the dough it is pretty quick and easy. The recipe I have for the dough came from the Low Sodium Cooking website and we use a bread machine to make the dough. The sauce I use is my Marinara sauce which I generally make in big batches to store extra for things like this. I will include the toppings that are on the pie in the picture in this recipe but everyone has their own tastes.

Dough Recipe:
2 tsp Active dry yeast
2 Cups Bread flour (100% organic ground wheat)
1 1/2 Cups Whole Wheat flour (100% Premium whole wheat)
1 Tbls Sugar
2 Tbls Olive Oil (EVOL)
1 1/2 Cups water

Add the ingredient according to your bread machine instructions. I use King Arther Flour. It's a good Organic flour. Set the bread machine on the dough cycle and let it run. Once the dough cycle is complete place the dough in a bowl that has been spayed with oil, cover and place in the fridge until it has doubled in size. This should be enough to make 2 - 12 inch pizzas.

Once the dough has risen roll the dough out on a floured surface or toss the dough until the desired shape. I then transfer the pizza to a hot cast iron skillet. Let one side firm up and then flip the dough and remove from heat. About 3 minutes on each side. Then top with desired sauce(s) and toppings.

Pizza Toppings:
2 Tbls sauce
A nice handful of fresh basil
1/4 Cup sliced Roma tomtoes (I let these set on a paper towel to remove all liquid)
1/4 Cup slice onions
1/4 Cup cooked chicken (I used left over rotisserie chicken from the night before)
1/4 Cup sliced black olives (I let these set on a paper towel to remove all liquid)
1/4 Cup Blue cheese
1/4 Cup Goat cheese
Sprinkle with grated Parmesan cheese

Bake in pre-heated oven at 400 degrees until done. About 15 minutes.

I am still working on perfecting some stove-top egg rolls to get around the deep frying method. Hopefully I will be able to post that soon. I have been slack on posting and will try and pick things up.

Marinara Sauce

I usually make this in a big batch to save extra for a later use. You may want to cut this in half if you do not want extra. This can be canned or frozen.

2 boxes Pomi Strained tomatoes (no salt)
2 boxes Pomi Chopped tomatoes (no salt)
1 Large onion oven roasted
2 Oven roasted garlic bulbs
2 fire roasted red bell peppers
1/4 cup red wine
1 Tbs Italian seasoning
1 tsp black pepper
1 TBS olive oil

Add olive oil, onion, garlic and bell peppers to a pot and saute until warmed through. Add red wine and let reduce about 5 minutes on a slow simmer. Add remaining ingredients and let simmer for @ 2 hours. I am not sure if the exact nutritional info but it is very low in sodium and fat.

Spiced Nut Mix

I found this on MyRecipes.com and tweaked it a bit to what I have below.

Ingredients

• 2 large egg whites
• 2/3 cup sugar
• 2 1/2 tablespoons Bob's Cajun Seasoning Mix
  
• 2 teaspoons Worcestershire sauce
• 1 tablespoon chili powder
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 6 cups mixed nuts (any combination of un-toasted walnuts, pecans, cashews, and pistachios)
• 1/4 Canola Oil cup
  
• 1/3 cup finely grated Parmesan

Preparation

Preheat oven to 300° F. Line 2 large baking sheets with foil or parchment. Grease lightly and set aside. Position a rack in center of oven. In a large bowl, beat the egg whites until foamy. Gradually add the sugar, beating to a loose, meringuelike texture. Beat in the Old Bay Seasoning, Worcestershire sauce, chili powder, cayenne, and salt. Add the nuts and butter and stir well to coat evenly. Add the Parmesan and mix again. Divide the nuts between the baking sheets, spreading evenly in a single layer. Roast for 30 to 40 minutes to a golden brown (do not allow the nuts to darken too much), rotating the sheets during cooking for even roasting. Line a work surface with foil or parchment. After removing the nuts from oven, immediately slide them onto the foil or parchment. Cool completely. Store, refrigerated, in an airtight container for up to 3 weeks.

Nutritional Information

Calories:

112 (81% from fat)

Fat:

10g (sat 2g)

Protein:

2mg

Carbohydrate:

5g

Fiber:

1g

Cholesterol:

5mg

Iron:

0mg

Sodium:

54mg

Calcium:

18mg