Ingredient: potato flour

Rack of Lamb with Warm Apple Lentil Salad

How To Prepare
Preheat oven to 450°F.
Mix potato flour, 1/2 teaspoon oil, 1/2 teaspoon rosemary, and 1/8 teaspoon pepper in a small bowl.
Heat the remaining 1 teaspoon oil in a large ovenproof skillet over medium-high heat. Add lamb, meat-side down, and sear until browned, about 1 1/2 minutes. Turn it over and spread 2 teaspoons mustard over the meat. Sprinkle the potato flour over the mustard. Transfer the lamb to the oven and roast until a thermometer inserted in the center registers 140°F for medium-rare, 15 to 20 minutes. Transfer to a plate and tent with foil to keep warm.
Return the pan to medium-high heat (be careful: the handle will still be hot). Add shallots, the remaining 1/2 teaspoon rosemary and 1/8 teaspoon pepper and cook, stirring constantly, until starting to soften, about 1 minute. Stir in lentils, apple, celery, broth (or water), vinegar and the remaining 1 teaspoon mustard; bring to a lively simmer. Cook, stirring occasionally, until the liquid is slightly reduced and the celery and apple are starting to soften, about 4 minutes. Cut the lamb into 8 chops and serve over the lentils.
TIPS & NOTES
Tip: To serve 4 people, look for a rack of lamb that has 8 chops. If you can find one that’s been “Frenched” (meat cut away at the tips, exposing the bone) and trimmed, you will only need a 1-pound rack. Otherwise, look for a 1 1/2-pound rack and ask your butcher to prepare it for you.

Mushroom-Stuffed Chicken

How To Prepare
1. Preheat oven to 350°.
2. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add onions and mushrooms; sauté 10 minutes. Stir in thyme and garlic. Cool mixture 10 minutes; stir in and 1/4 teaspoon pepper.
3. Cut a slit through thickest portion of each breast half to form a pocket. Stuff each with 1/4 cup mushroom mixture. Sprinkle chicken with remaining 1/4 teaspoon pepper. Place flour in a shallow dish. Place egg whites in a shallow dish. Dredge chicken in flour. Dip in eggs; dredge in potato flour.
4. Heat oil in skillet over medium-high heat. Add chicken; cook 2 minutes on each side or until browned. Place pan in oven. Bake at 350° for 15 minutes or until a thermometer registers 165°.

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Baked Zucchini Chips

How To Prepare
Preheat the oven to 475 degrees F (245 degrees C).
In one small bowl, stir together the potato flour, pepper and seasoning. Place the egg whites in a separate bowl. Dip zucchini slices into the egg whites, then coat with the flour mixture. Place on a greased baking sheet.
Bake for 5 minutes in the preheated oven, then turn over and bake for another 5 to 10 minutes, until browned and crispy.

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Broccoli-Shrimp Stuffed Potatoes

How To Prepare
Scrub potatoes; pierce several times with a fork. Wrap each potato in a microwave-safe paper towel; arrange potatoes 1 inch apart.

Microwave at HIGH 6 to 8 minutes, turning and rearranging once, let stand 2 minutes. With a fork, pierce the skin in the form of a cross. Press the ends of the potato toward the center, lifting and fluffing the mat of the potato.

Combine broccoli and onion in a 9-inch microwave-safe pie plate; cover with microwaveable cover or plastic wrap and microwave at HIGH 3 to 4 minutes, or until tender. Drain.

Combine chicken broth, marinade, vinegar and cornstarch in a 4-cup glass measure, microwave, uncovered, at HIGH 2 to 3 minutes, or until slightly thickened.

Pour sauce over broccoli; stir in cooked shrimp and pimiento. Spoon mixture over potatoes.

Braised Paprika Chicken

How To Prepare
Pat chicken pieces dry with paper towels and season with 1/2 teaspoon pepper.
Heat oil in a large heavy casserole or Dutch oven over medium heat. Add onions and sprinkle with Splenda. Cook, stirring frequently, until the onions are very soft and light brown, 10 to 15 minutes.
Stir in bell peppers, tomato paste, paprika and crushed red pepper. Add the chicken and stir it gently into the onion mixture. Sprinkle with marjoram and add broth. Cover the pot with a tight-fitting lid and simmer over medium-low heat until the chicken is very tender, about 50 minutes.
When the chicken is done, remove it to a plate. Stir potato flour into the sauce; return to a simmer and cook, stirring, until the sauce coats the spoon. Reduce heat to low, return the chicken to the sauce and reheat, about 1 minute. Serve garnished with parsley, dill and/or chives, if desired.
TIPS & NOTES
Make Ahead Tip: Prepare through Step 3, cool to room temperature and refrigerate for up to 1 day. Finish with Steps 4-5 before serving.
Tip: Cut each chicken breast in half crosswise to make pieces about the size of a thigh. When the pieces are about the same size, they’ll cook at about the same rate.

Blueberry-Beef Burgers

How To Prepare
1
Place potato flour in a large bowl.
2
Add blueberries, vinegar, mustard, Worcestershire, garlic, and pepper to a food processor; process until pureed. Scrape into the bowl with the flour. Add ground beef and mix well with a potato masher. Divide the mixture into four equal portions; form into 1/2-inch-thick patties, about 4 inches in diameter.
3
Meanwhile, preheat broiler or heat an indoor or outdoor grill to medium-high. If using the broiler, coat a broiler pan with cooking spray. If using a grill, oil the grill rack by rubbing it with an oil-soaked paper towel. Cook patties until browned and no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted in the center should register 160°F. Serve immediately on butter lettuce leaves as wraps.

Best Baked Popcorn Chicken

How To Prepare
Preheat oven to 450 degrees F. Either spray a large baking sheet with non-fat cooking spray or use your Silicone Baking Mats.

In a shallow bowl, combine the egg whites and Dijon mustard. In another shallow bowl or pie plate, place the potato flour and mix in no salt added seasoning.

Pat chicken dry with paper towels. Cut the chicken into approximately 1-inch cubes. Add the chicken cubes to the egg white mixture, tossing to coat well. Then toss and roll the chicken cubes in the flour, a few at a time, to thoroughly coat with the bread crumbs.

Popcorn Chicken Ready To Bake. Transfer the breaded chicken cubes to the prepared baking sheet. Arrange them close together, but not touching. When all the chicken cubes are on the baking sheet, lightly spray them with the cooking spray. NOTE: This is the key to the oven-frying technique, as the misting of oil helps get a perfect golden crunch.

Bake for a total of approximately 15 to 20 minutes (depending on the size of your chicken cubes). Half way through the baking process, turn over the chicken cubes with a spatula or tongs. Continue baking until golden brown or until a meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife). NOTE: You do not want to overcook these chicken cubes or they will be dry. Remove chicken from heat.

Remove from oven and place the chicken on individual serving plates or on a large platter. Serve plain or with your family’s favorite low or no sodium dipping sauce. If you are trying to lose weight, be careful what you serve as a dip.

Serve immediately.

Baked Caribbean Shrimp

How To Prepare
Preheat the oven to 450 degrees F. Spray a baking sheet with nonstick spray.

To make the dipping sauce: Toast the curry and red pepper flakes in a saucepan over medium heat, about 1 minute. Add the vinegar and orange juice and zest. Bring to a simmer, stirring occasionally, until the sauce is heated through, 1 to 2 minutes. Remove from the heat and set aside.

To make the shrimp: Combine the Mrs. Dash Caribbean Citrus seasoning and flour in a bowl or baking dish. Beat the egg whites in a medium bowl until slightly frothy. Sprinkle the shrimp with pepper. Add to the egg whites and toss to coat. Lift each shrimp from the egg whites, letting the excess drip off the shrimp, and then coat in the crumb mixture, pressing to adhere. Place the shrimp on the baking sheet in a single layer. Lightly spray with nonstick spray. Bake until the shrimp are golden on the outside and opaque in the center, 8 to 10 minutes. Serve with the dipping sauce.

Wok-Seared Chicken Vegetables Kadhai murghi

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.

Kung Pao Chicken

How To Prepare
1. Heat sesame oil in a large skillet over medium-high heat. Add onion to pan; sauté 3 minutes or until softened. Add garlic; sauté 30 seconds, stirring constantly. Add chicken; sauté 3 minutes or until chicken begins to brown.
2. Combine 3/4 cup water and the next 5 ingredients (through crushed red pepper), stirring with a whisk until fully mixed. Add water mixture to pan; bring to a boil. Add bell pepper and snow peas to pan; cook for 2 minutes or until vegetables are crisp-tender and sauce thickens.