Chicken Cordon Bleu

     Chicken cordon bleu always sounded like it would be difficult to me so I never looked at a recipe.  When I did, I realized it wouldn't be difficult at all.   This is a recipe you can serve for dinner any night or it easily dresses up for a company diiner.  It appears you worked hard on it and you really didn't.

                                                           Chicken Cordon Bleu

4 boneless skinless chicken breasts
1/8 tsp. salt
1/8 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. onion powder
1 oz. prosciutto
4 slices ea. rice and swiss flavor
   cheese food alternative
1/3 cup panko breadcrumbs
1/3 cup minced fresh parsley
1/4 cup flour
1 egg yolk
2 tsp. water
3 tblsp. olive oil

     Place chicken breasts between two pieces of wax paper and pound to 1/4-inch thickness (this is a good place to get out any frustration you're having).
     Rub chicken pieces with the salt, pepper, garlic powder, and onion powder.  Divide the prosciutto between the chicken breasts.  If you can't find prosciutto, use thinly sliced ham.  Fold chicken in half and press down to hold shape. 
     In a shallow bowl mix the breadcrumbs and parsley and set aside.  In another shallow bowl whip the egg yolk and water.  In another shallow bowl place the flour. 
     Coat a large skillet with cooking spray and olive oil and set over low heat.  Following these steps to get the chicken prepared to go into the pan:  take one folded breasts and dip it in the flour on both sides, then dip it on both sides in the egg mixture, then in the bread crumb/parsley mixture on both sides.  Place it in the skillet and repeat with the remaining three breasts.  Watch the chicken that it browns on the outside but is cooked thoroughly on the inside.  If you have any doubt when the outside is cooked, place it in the microwave briefly to make sure the middle is cooked.  Makes 4 servings.
     Next week I'm going to share two more dessert shots:  lemon dessert shots and coffee dessert shots.  I know people with eating disabilities aren't suppossed to have coffee, but there is just a touch in this for flavoring, it didn't bother me and it was really good.  See you next time.

Cherry Strawberry Banana Shake and Blueberry Peach Shake

     As summer is comming to a close, here are the last of my two recipes for shakes.  The hottest days can come at the end of the season and it's nice to have some cool drinks while everyone else is drinking their shakes and malts.  Now you won't be left out.

                                                 Cherry Strawberry  Banana Shake

2 scoops vanilla lactose free ice cream
1/2 cup Silk Strawberry Banana Fruit and Protein Juice Blend
1/3 cup frozen , defrosted cherries

     Put all ingredients in a blender or food processor and blend until smooth.  Makes one shake, about 1 1/4 cup.


                                                         Blueberry Peach Shake

3 scoops vanilla lactose free ice cream
2 small peaches, peeled and cut in quarters
1/2 cup blueberries
1/2 cup  Silk Strawberry Banana Fruit and Protein Juice Blend

      Put all ingredients in a blender or food processor and blend until smooth.  Makes one shake, about 1 3/4 cup.
     Next week I'll be sharing my recipe for chicken cordon bleu.  See you next time.

Brownie Cheesecake Dessert Shot and Buttercotch Toffee Dessert Shot

     Many people today want just a few bites of something sweet after a nice meal but not a heavy dessert.  Some restaurants have recognized this by putting dessert shots one their menus, particularly in the summer.  You don't have to have fancy glasses.  Sometimes I serve mine in wine glasses.  Because I make mine in layers, I use containers that are clear glass, but you don't have to be restricted, you can use small coffee cups or tea cups or you can put all the ingredients in one clear serving bowl and make it look like a trifle.  I also tried these recipes with sugar free pudding mix and you can make these recipes that way as well.

                                                   Brownie Cheesecake Dessert Shot

 

6 ea. 4 oz. glasses or similar serving container
2 in. x 4 in. rectangle brownie w/ toasted almond
     brownie (recipe from 5-14-13)
instant pudding & pie filling 3.4 oz size
      cheesecake flavor
1 1/2 cup lactose free milk
1/4 cup nondairy whipped topping
3 tblsp. salted almonds, toasted and chopped

     Make pudding with lactose free milk according to directions for pie.
     Fill glasses as follows:  2 tsp. pudding, break brownies on top, 3 tsp. pudding, 2 tsp. nondairy whipped topping per dessert and divide nuts and sprinkle on top.  Refrigerate until ready to serve.  If you are making these the day before serving, place in a container you can cover, otherwise the nondairy topping gets rubbery. 

                                                   Butterscotch Toffee Dessert Shot

4 ea, 4 oz. glasses or similar serving container
1 ea 3.4 butterscotch instant pudding and pie filling
1 1/2 cup lactose free milk
8 tsp. toffee chips
1/4 cup  nondairy whipped topping
1/4 cup salted almonds, toasted and chopped

     Make pudding with lactose free milk according to directions for pie.
     Fill glasses as follows: 2 tsp. pudding, 1 tsp. toffee chips, 2 tsp. pudding, 1 tblsp. nondairy whipped topping, 1 tsp. toffee chips, top with 1 1/2 tsp. almonds.  These are best served the day you make them, otherwise the top gets rubbery and the toffee is less crunchy.
     Next week I'll share my third and last in a series of fruit shakes:  cherry strawberry banana and blueberry peach.  See you next time.

Mixed Berry Shake and Strawberry Banana Shake

     I have two more shakes for you to help keep you cool in the ending weeks of summer.  Like the previous ones they combine fruit, the Silk Fruit and Protein Juice Blend and lactose free ice cream or sorbet.  These recipes lend themselves to being changed to fit your own preferences.  If you can't find fresh fruit, use frozen.

                                                                Mixed Berry Shake

1/3 cup mixed berries of choice
1/2 banana
1/2 cup Silk Fruit and Protein Mixed Berry Juice Blend
2 scoops raspberry sorbet

Place all ingredients in a blender or food processor until thoroughly blended.  Makes one shake.  About 1 1/2 cup


                                                                Strawberry Banana Shake

1/3 cup strawberries
1/2  cup Silk Strawberry Banana Juice Blend
2 scoops vanilla lactose free ice cream
1/2 banana

Place all ingredients in a blender or food processor until thoroughly blended.  Makes one shake.  About 1 1/2 cup.

     Next  week I'll share my recipe for two dessert shots.  Dessert shots are becoming popular in several chain restaurants so you can have dessert and not overindulge.  Next week I have two desserts:  brownie cheesecake and  butterscotch toffee.  See you next time.

Chicken and Wild Rice Salad

     This salad comes together very easily and is perfect for dinner on a warm summer evening or to take to lunch at work.  I have left the salad dressing and also the amount is your choice.  My choice is french dressing because it works with the Fuji apple as a nice sweet and sour taste.

                                                         Chicken and Wild Rice Salad

1 6.0 oz box long grain and wild rice mix
1 cooked chicken breast, cut in bite sized pieces
      (I used a cooked chicken from the grocery store to speed the process.)
1 Fuji apple,chopped (Peel if desired.)
1/3 cup dried cranberries-cherry flavor
1/3 cup raisins
1/3 cup chopped almonds
Salad dressing of choice

     Cook rice according to package directions.  Remove two thirds cup for another use.  Cool rice before putting salad together.  Put the remaining ingredients in a mixing bowl and mix thoroughly.  Serve in a serving bowl or on salad plates.  Pass the salad dressing or mix it in before serving.  Makes two servings if this is a meal or more servings if this is a side dish.
       Next week I'll be sharing two more shake recipes:  mixed berry and strawberry banana.  See you next time.

Mango Peach Shake and Blueberry Shake

       Even though we've had a mild summer so far, a shake still sounded good to me.  Since I can't order them out because almost every establishment puts some dairy product in them, I decided to make my own.  In the coming weeks I'll be sharing some of the recipes I came up with, but feel free to experiment.  As my base I used the Silk brand which now makes three Fruit and Protein Juice Blends in three fruit flavors:  mango peach, strawberry banana, and mixed berry.  I've tried all three and they taste good enough to drink on their own and  as a base for a shake they add a nice flavor.  If you have trouble finding them at your usual grocery store, try a health food store or substitute lactose free milk.
     You will also note that I'm beginning to add pictures to my blog.  It is my goal to have a picture for each recipe.  I've always been disappointed with cookbooks that didn't have pictures and didn't want my recipes to be without pictures.  I'm getting better at taking the pictures, and my husband, in addition to being my taste guinea pig is now my technical consultant.

                                                             Mango Peach Shake

 Makes 1 shake-about 2 cups
4 small scoops mango or peach sorbet
1/2 cup peeled and chopped mango or peach or combination
3/4 cup Silk Fruit and Protein Mango Peach flavor

     Put all ingredients in a blender or food processor and pulse until thoroughly combined.  Pour into a glass and enjoy.

                                                              Blueberry Shake

 

Makes 1 shake - about 1 3/4 cups
4 small scoops lactose free vanilla ice cream
1 cup Silk Fruit and Protein Mixed Berry flavor
2 tblsp. fresh or frozen blueberries

     Put all ingredients in a blender or food processor and pulse until thoroughly combined.  Pour into a glass and enjoy.
     Next week I'll share my recipe for chicken and wild rice salad.  See you then.

 

Grilled Chicken Bread Salad

     One of the best parts of this recipe is all the cooking can be done outside on the grill, so you don't have to heat up your kitchen. This makes it perfect for dinner on a hot summer day.  This recipe is also figure friendly, depending upon whether or not you add extra goat cheese and grilled baguette for extra croutons.  I used a zero fat Italian dressing which was just right for this salad, it was nice and light and the taste was great.

                                                           Grilled Chicken Bread Salad

Marinade for chicken
2 minced garlic cloves
1/4 cup olive oil
2 tblsp. dijon mustard
1 tsp. lemon powder
2 tblsp. fresh minced rosemary or
    2 tsp. dried crumbled rosemary
1/2 tsp. pepper

     Mix the above  and place in a resealable bag with three chicken breasts and leave in the refrigerator overnight. 
     Discard marinade and grill until chicken is no longer pink in the middle, about 35 minutes depending on how hot your grill is.  You can also bake in a 350F oven until the chicken is tender and the juices run clear, about 50-55 min.

     Baguette:  Cut one third of a baguette lengthwise and brush lightly with olive oil.  Use remaining baguette for another use.  Grill cut side down until lightly toasted.  You can also do this under the broiler as well with the cut side up.

Salad:
3 cups romaine lettuce
2.5 oz. can sliced black olives
1/2 cup Kalamata or green olives, cut in half
2 oz goat cheese, crumbled
3/4 cup chopped carrots
zero fat Italian dressing to taste

     After chicken has cooled, cut in bite-sized pieces.  Cut the baguette in bite-sized pieces after it has cooled.  Mix the chicken and baguette with the salad ingredients except the salad dressing and divide between four serving plates.  Serve with the salad dressing.  Makes four servings.
     Next week I'll share my recipe for two shakes-one blueberry and one mango peach-which have no dairy products in them.  See you next time.