How To Prepare
Directions
1.
Heat broiler to high with rack 4 inches from heat. Line a baking sheet with foil; set aside.
2.
Slice chicken breasts horizontally into 2 thin pieces. If necessary, layer between sheets of plastic wrap and pound to 1/4 inch thick. Lay breasts, smooth side down, on work surface; season with pepper. Spread each with 1/3 tsp of Dijon. Layer with asparagus. Roll up, starting at the wide end of each breast; place on the baking sheet, seam side down.
3.
Coat lightly with cooking spray and sprinkle with pepper. Broil until chicken is cooked through and tops are golden, 8 to 10 min, rotating baking sheet halfway through.
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Asparagus Chicken Roulade
How To Prepare
Heat 1/2 tablespoon of the oil with the ginger in a non-stick pan. Add chicken. Stir constantly for 5 minutes. Remove chicken from pan.
Add remaining 1/2 tablespoon of oil to pan. When heated, add asparagus. Stir-fry for 2 minutes. Add green onions and mushrooms. Stir constantly for 1 to 2 minutes. Return chicken to pan. Cook a further 3 minutes.
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Asparagus Chicken
How To Prepare
Preheat oven to 400 degrees. Coat an 8-inch square glass baking dish with nonstick cooking spray. Rinse fillets and pat them dry.
In a small bowl, combine Mrs. Dash Teriyaki Sauce, lemon, ginger, garlic, cilantro and basil.
Lay fillets skin side up (if skin is still on) and spread a quarter of the mixture along the length of the fish. Starting from the narrow end, roll up each fillet and place seam down in the baking dish. Bake uncovered for 15-18 minutes or until the fish flakes easily with a fork. Serve with lemon wedges.
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Asian-style Fish Rolls
How To Prepare
Preheat grill for direct-heat cooking.
In medium-size bowl combine turkey, apple, coriander, and pepper. Mix gently. Evenly divide and shape turkey mixture into 4 burgers, approximately 3-1/2 inches in diameter.
Grill turkey burgers 5 to 6 minutes per side or until 165ºF is reached on food thermometer and turkey is no longer pink in center.
In small bowl, combine mustard, cinnamon, and nutmeg. To serve, place burger between butter lettuce leaves (may take more than 2), spoon sauce over burgers and top with other butter lettuce leaves.
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Apple Turkey Burger
How To Prepare
In a medium pot, bring water to a boil.
Add squash, onion, and honey.
Reduce heat to medium, cover, and simmer for 25 minutes.
Transfer the mixture to a bowl, add cucumbers and mash into a paste.
Return past to pot, add garlic and pepper and simmer over medium heat for 10-15 minutes.
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Yellow Squash Soup
How To Prepare
In a large skillet combine sesame oil, canola oil and chili paste. Stir fry 30 seconds. Add garlic and stir fry an additional 30 seconds. Add chicken and 1/4 cup of the teriyaki and stir fry until chicken is no longer pink. Remove mixture from pan, set aside and keep warm.
In the emptied pan combine the onion, cabbage and carrots. Stir fry until cabbage begins to wilt. Stir in the remaining teriyaki, cooked noodles and the chicken mixture to pan and mix to blend. Serve and enjoy!
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Yakisoba Chicken
How To Prepare
1
Grind coriander, cumin and fennel seeds in a spice grinder (such as a clean coffee grinder) or a mortar and pestle until the mixture resembles coarsely ground pepper. Transfer to a medium bowl and add potato flour and turmeric; stir to combine. Add chicken and stir until coated with the spice mixture.
2
Preheat a wok or a well-seasoned cast-iron skillet over high heat. Add 2 tablespoons oil. When the oil is shimmering, add carrots, bell pepper, onion, garlic and chiles. Cook, stirring, until the vegetables begin to brown, 4 to 6 minutes. Transfer to a plate.
3
Reduce heat to medium-high and add the remaining 1 tablespoon oil to the pan. Add the chicken and seasonings from the bowl and cook, stirring, until no longer pink in the middle, 5 to 7 minutes. Stir in the vegetables, lime juice and mint and cook until heated through, about 30 seconds.
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Wok-Seared Chicken Vegetables Kadhai murghi
Ingredients
- 2 teaspoons coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 tablespoon potato flour
- 1/2 teaspoon ground turmeric
- 16 oz. boneless, skinless chicken breast meat, trimmed and cut into 1-inch cubes
- 3 tablespoons canola oil, divided
- 2 large carrots, cut into 1/4-inch-thick slices
- 1 large green bell pepper, cut into 1-inch cubes
- 1 small red onion, cut into 1/2-inch cubes
- 4 large cloves garlic, thinly sliced
- 3 dried red chiles, such as Thai, cayenne or chile de arbol, stemmed
- 1 tablespoon lime juice
- 1/2 cup firmly packed fresh mint leaves, finely chopped
Ingredients
- 2 teaspoons coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 tablespoon potato flour
- 1/2 teaspoon ground turmeric
- 16 oz. boneless, skinless chicken breast meat, trimmed and cut into 1-inch cubes
- 3 tablespoons canola oil, divided
- 2 large carrots, cut into 1/4-inch-thick slices
- 1 large green bell pepper, cut into 1-inch cubes
- 1 small red onion, cut into 1/2-inch cubes
- 4 large cloves garlic, thinly sliced
- 3 dried red chiles, such as Thai, cayenne or chile de arbol, stemmed
- 1 tablespoon lime juice
- 1/2 cup firmly packed fresh mint leaves, finely chopped
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How To Prepare
Combine all ingredients except salad greens and marinate 5-10 minutes.
Toss with salad greens. Serve chilled.
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White Bean and Tomato Bruschetta Salad
How To Prepare
1. Combine beans, chives, lemon juice, and oil in a small bowl. Mash with a fork until smooth.
2. Serve with 1/2 cup raw vegetables, such as cucumbers, carrots, sugar snap peas, bell peppers, broccoli, and grape tomatoes.
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White Bean Herb Hummus with Crudites
