Recipes for my girlfriends

Recipe for Turkey Soup Provencal – low cal / low cholesterol and Quick!!!!

Cook turkey over medium high heat stirring until crumbled. Add seasoning, beans, tomatoes, and broth and bring to a boil. Reduce heat, simmer 10 minutes. 4 servings - Yummm

Serve with Krusteaz Fat Free Cranberry Orange Muffin Mix - 15 minutes - really good - you would never guess they are low fat!

Sautéed Chicken w/Artichokes

Rinse chicken and pat dry. Sprinkle lightly w/salt & pepper. Place chicken breasts between sheets of plastic wrap and gently and evenly pound chicken to ¼ inch thick with a rolling pin or a flat mallet. Remove wrap.

Pour oil into a 12” non-stick frying pan over high heat. Once oil is hot add chicken breasts – one at a time. When edges begin to turn white, turn and cook until no longer pink ( 3 – 4 minutes max) As each piece is cooked transfer to a serving platter and keep warm.

Add broth, hearts, olives, capers, lemon juice and seasonings to pan, stir and scrape chicken browning bits until mixture boils. Stir in parsley. Thinly slice chicken breasts and arrange on pasta. Spoon sauce evenly over chicken and garnish with lemon wedges. Back to Top

Grilled Chicken and Pasta Salad
Helen Schussler, Las Vegas / Sunset Magazine

1. Rinse chicken and pat dry; place in a bowl. In another bowl, combine lime juice, olive oil, sesame oil, soy sauce, sugar, garlic, and ginger. Pour about 1/4 cup of the mixture over chicken, reserving remainder. Chill chicken for 30 minutes.

2. Lift chicken from marinade (discard used marinade) and lay over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill. Cook, turning chicken as needed to brown evenly, until no longer pink in the center of the thickest part (cut to test), 6 to 8 minutes total. Transfer to a board and let stand until cool enough to handle, then cut across the grain into 1-inch-wide slices.

3. Meanwhile, in a covered 6- to 8-quart pan over high heat, bring about 3 quarts water to a boil. Add the pasta and cook, stirring occasionally, until tender to bite, 4 to 6 minutes. Drain pasta and rinse under cold running water until cool.

4. In a large bowl, combine pasta, reserved lime-juice mixture, chicken, bell peppers, cucumber, parsley, green onions, and chili flakes; mix to coat. Serve immediately or cover and chill up to 1 day.

Per serving: 421 cal., 24% (99 cal.) from fat; 28 g protein; 11 g fat (1.7 g sat.); 51 g carbo (2.5 g fiber); 421 mg sodium; 49 mg chol.

Tequila Pork Chops - Very yummy and easy!
PREP AND COOK TIME: About 20 minutes MAKES: 4 servings

2. In a non-stick frying pan, add 1 teaspoon of butter when hot tilting the coat the pan and add chops.
Brown well on both sides on high heat, about 6 minutes. Stir in garlic.

3. Remove pan from heat. Stir broth, tequila and lime juice into the pan.
Set back on high heat until liquid is boiling, then reduce heat and simmer about 4 minutes until no
no longer pink in middle. (Cut to test if necessary) Transfer chops to a platter to keep warm.

4. Over high heat, boil pan juices until reduced to 3 or 4 Tbls (about 2 minutes) Add remaining butter
and stir until blended with sauce. Season to taste with Tony's Creole and salt and pepper.
I sometimes use celery salt also. Pour sauce over pork and garnish with chilies.

From the Today Show - Tapas

Garlicky Shrimp With Olive Oil
Total time: 20 minutes
8 first-course servings
La Casa del Abuelo, a tiny taberna in Madrid, is about to celebrate its 100th anniversary. Its gambas al ajillo (shrimp with garlic) are cooked in individual earthenware cazuelitas and served with plenty of bread to dip into the garlicky oil once the shrimp have been eaten. This dish can also be prepared in a skillet.

1 cup extra-virgin olive oil
4 garlic cloves, minced
6 whole dried red chilis
1/4 cup minced flat-leaf parsley
2 pounds shelled and deveined medium shrimp
Salt
Crusty bread, for serving

In a very large, deep skillet, heat the olive oil until shimmering. Add the garlic, chilis and parsley and cook over moderately high heat for 10 seconds, stirring. Add the shrimp and cook over high heat, stirring once, until they are pink and curled, 3 to 4 minutes. Season with salt and transfer to small bowls. Serve with crusty bread.

Wine: Dry sherry is great with the sweet shrimp. Try Hidalgo La Gitana Manzanilla or Emilio Lustau Papirusa Manzanilla.

Egg and Potato Chip Tortilla
Total time: 10 minutes
Serves 2
Tortillas de patata, fluffy potato omelets cooked on both sides, are among Spain's signature dishes. Ferran Adrià is particularly proud of his inspired use of potato chips as a fast, easy alternative to the fried potatoes. Spanish cooks might use fresh chips from a churreria (a shop specializing in fried crullers), but thin supermarket chips like Lay's are a good substitute.

4 large eggs
Two 1-ounce bags of potato chips, coarsely crushed (2 cups)
2 tablespoons finely chopped Serrano ham
2 tablespoons finely chopped piquillo peppers
Freshly ground pepper
1 teaspoon extra-virgin olive oil

Preheat the broiler and position a rack 8 inches from the heat. Beat the eggs in a medium bowl. Transfer half of the beaten eggs to another bowl, stir in the crushed potato chips and let stand until slightly softened, about 5 minutes. Add the remaining beaten eggs, Serrano ham and piquillo peppers and season with pepper.

In a small nonstick ovenproof skillet, heat the olive oil. Add the egg mixture and cook over moderately high heat until the bottom is set and golden, about 3 minutes. Transfer the skillet to the broiler and broil for about 2 minutes, or until the top of the tortilla is golden and the center is slightly jiggly. Slide the tortilla onto a plate, cut in quarters and serve.

Sautéed Chicken w/Artichokes

Grilled Chicken and Pasta Salad Helen Schussler, Las Vegas / Sunset Magazine

Grilled Chicken and Pasta Salad
Helen Schussler, Las Vegas / Sunset Magazine