email this pageBraised Chicken with Fire-Roasted Tomatoes
Mark Boughton
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Ingredients
1 (14-ounce) can diced fire-roasted tomatoes
¾ cup reduced-sodium chicken broth
1½ tablespoons tomato paste
1½ teaspoons grated orange rind
½ teaspoon kosher salt
1⁄8 teaspoon coarsely ground black pepper
6 boneless, skinless chicken breasts (5 ounces each)
2 tablespoons seasoned dry breadcrumbs
2 tablespoons extra-virgin olive oil, divided
½ green bell pepper, cut into thin strips (about 1 cup)
1 onion, vertically sliced (about 1 cup)
1 (8-ounce) package sliced mushrooms
¾ cup shredded provolone or mozzarella cheese
Instructions
¾ cup reduced-sodium chicken broth
1½ tablespoons tomato paste
1½ teaspoons grated orange rind
½ teaspoon kosher salt
1⁄8 teaspoon coarsely ground black pepper
6 boneless, skinless chicken breasts (5 ounces each)
2 tablespoons seasoned dry breadcrumbs
2 tablespoons extra-virgin olive oil, divided
½ green bell pepper, cut into thin strips (about 1 cup)
1 onion, vertically sliced (about 1 cup)
1 (8-ounce) package sliced mushrooms
¾ cup shredded provolone or mozzarella cheese
1. Combine tomatoes, broth, tomato paste, orange rind, salt and pepper in a large bowl; set aside.
2. Lightly coat chicken with breadcrumbs. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook until golden brown, about 6 minutes per side. Remove to a plate.
3. Heat remaining oil in skillet. Add green pepper, onion and mushrooms; sauté 7 to 12 minutes, or until mushroom liquid evaporates and vegetables are tender.
4. Return chicken and any juices to pan; spoon vegetables over top. Add tomato mixture. Cover, bring to a boil; reduce heat and simmer until chicken is done, about 15 minutes. Sprinkle with cheese; cover and cook until cheese melts, about 1 minute. Serves 6.
By Jean Kressy, "Good Food Fast," Jan. 2008.
Nutritional Information
2. Lightly coat chicken with breadcrumbs. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken; cook until golden brown, about 6 minutes per side. Remove to a plate.
3. Heat remaining oil in skillet. Add green pepper, onion and mushrooms; sauté 7 to 12 minutes, or until mushroom liquid evaporates and vegetables are tender.
4. Return chicken and any juices to pan; spoon vegetables over top. Add tomato mixture. Cover, bring to a boil; reduce heat and simmer until chicken is done, about 15 minutes. Sprinkle with cheese; cover and cook until cheese melts, about 1 minute. Serves 6.
By Jean Kressy, "Good Food Fast," Jan. 2008.
Per serving: 320 calories, 12g fat, 42g prot., 11g carbs., 2g fiber, 560mg sodium.
Chunky Black Bean Soup
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Serve the classic soup with crumbled tortilla chips on top.
Ingredients
Ingredients
1 tablespoon extra-virgin olive oil
1 medium onion, diced (about 1 cup)
1 celery rib, diced (about 1/2 cup)
3 (15 1/2-ounce) cans black beans, rinsed and drained
1 (14 1/2-ounce) can diced tomatoes with garlic and onion
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon coarse ground black pepper
3 cups water
1 tablespoon balsamic vinegar
Instructions
1 medium onion, diced (about 1 cup)
1 celery rib, diced (about 1/2 cup)
3 (15 1/2-ounce) cans black beans, rinsed and drained
1 (14 1/2-ounce) can diced tomatoes with garlic and onion
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon coarse ground black pepper
3 cups water
1 tablespoon balsamic vinegar
1. In a Dutch oven or large saucepan, heat oil over medium-high heat. Add onion and celery; cook, stirring occasionally, 4 to 6 minutes or until onion is softened. Stir in beans, tomatoes, chili powder, cumin, salt, pepper and water. Cover and bring to a boil; reduce heat and simmer 10 minutes.
2. Transfer 3 cups beans and liquid to a processor and process to a coarse puree. Return puree to pot, stir in vinegar and heat thoroughly. Serves 6.
By Jean Kressy, "Good Food Fast," February 2006
2. Transfer 3 cups beans and liquid to a processor and process to a coarse puree. Return puree to pot, stir in vinegar and heat thoroughly. Serves 6.
By Jean Kressy, "Good Food Fast," February 2006
Skillet Chicken and Rice Casserole
High Cotton Food Styling & Photography
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Serve this old-fashioned dish directly from the skillet.
Ingredients
Ingredients
1 tablespoon olive oil
1 1/2 cups chopped zucchini
1 (6- to 7-ounce) package rice pilaf mix
1 3/4 cups (8 ounces) chopped rotisserie chicken
2 1/2 cups water
1/4 cup grated Parmesan cheese
1 cup frozen peas, thawed
4 green onions, thinly sliced
2 tablespoons chopped parsley
2 tablespoons toasted slivered almonds
Instructions
1 1/2 cups chopped zucchini
1 (6- to 7-ounce) package rice pilaf mix
1 3/4 cups (8 ounces) chopped rotisserie chicken
2 1/2 cups water
1/4 cup grated Parmesan cheese
1 cup frozen peas, thawed
4 green onions, thinly sliced
2 tablespoons chopped parsley
2 tablespoons toasted slivered almonds
1. In a large nonstick skillet, heat oil over medium-high heat. Add zucchini and cook 4 minutes. Stir in pilaf mix with seasonings, chicken and water. Bring to a boil, cover, reduce heat and simmer according to package directions or until rice is tender.
2. Gently stir in cheese, green onions, peas, parsley and almonds; heat thoroughly. Serves 4.
By Jean Kressy, "Good Food Fast," February 2006
Nutritional Information
2. Gently stir in cheese, green onions, peas, parsley and almonds; heat thoroughly. Serves 4.
By Jean Kressy, "Good Food Fast," February 2006
Per serving: 371 calories, 14g fat, 23g prot., 39g carbs., 4g fiber, 934mg sodium.
Spinach Omelet with Cream Cheese and Feta
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Serve this omelet with fresh tomatoes or sliced red bell peppers.
Ingredients
Ingredients
1 (10-ounce) package frozen chopped spinach
3 tablespoons Neufchatel cream cheese, softened
3 tablespoons 2% low-fat milk
3 tablespoons crumbled feta
8 large eggs
3 tablespoons water
1/4 teaspoon dried oregano
1/4 teaspoon kosher salt
1/8 teaspoon coarse ground black pepper
1 tablespoon butter, divided
1 ounce Parmesan cheese, grated
Instructions
3 tablespoons Neufchatel cream cheese, softened
3 tablespoons 2% low-fat milk
3 tablespoons crumbled feta
8 large eggs
3 tablespoons water
1/4 teaspoon dried oregano
1/4 teaspoon kosher salt
1/8 teaspoon coarse ground black pepper
1 tablespoon butter, divided
1 ounce Parmesan cheese, grated
1. Cook spinach according to package directions; drain well and place in processor. Add cream cheese, milk and feta; process to combine or stir with a spoon.
2. In a large bowl, whisk eggs, water, oregano, salt and pepper.
3. In a large (12-inch) nonstick skillet, melt butter over medium-high heat until sizzling. Add egg mixture. As edges set, move toward center with a spatula, allowing the uncooked egg to run to side. When top is set, spoon spinach mixture over omelet, top with Parmesan cheese, cover and cook for 1 minute. Fold omelet in half and slide onto a plate. Serves 4.
By Jean Kressy, "Good Food Fast," February 2006
2. In a large bowl, whisk eggs, water, oregano, salt and pepper.
3. In a large (12-inch) nonstick skillet, melt butter over medium-high heat until sizzling. Add egg mixture. As edges set, move toward center with a spatula, allowing the uncooked egg to run to side. When top is set, spoon spinach mixture over omelet, top with Parmesan cheese, cover and cook for 1 minute. Fold omelet in half and slide onto a plate. Serves 4.
By Jean Kressy, "Good Food Fast," February 2006
Toasted Bread Salad with Pine Nuts
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Serve this with roasted chicken or beef or a cup of soup.
Ingredients
Ingredients
1 (14-ounce) Boboli pizza crust, torn into bite-sized pieces
1/2 cup pine nuts
6 ounces mozzarella cheese, cut into small cubes
1/2 cup shredded Parmesan cheese
2 cups chopped tomatoes
1 cup small black olives
1/2 cup chopped fresh parsley
1/3 cup balsamic vinegar
1/2 cup olive oil
2 cloves garlic, minced
1 teaspoon sugar
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Instructions
1/2 cup pine nuts
6 ounces mozzarella cheese, cut into small cubes
1/2 cup shredded Parmesan cheese
2 cups chopped tomatoes
1 cup small black olives
1/2 cup chopped fresh parsley
1/3 cup balsamic vinegar
1/2 cup olive oil
2 cloves garlic, minced
1 teaspoon sugar
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1. Preheat oven to 375F. Spread the pizza crust pieces and pine nuts evenly over the surface of a large cookie sheet. Toast for about 10 minutes, or until pine nuts become light golden. Remove from oven and cool. When cool, toss together with cheese in a large bowl. Gently fold in the tomatoes, olives and parsley.
2. In a separate mixing bowl, whisk together vinegar, oil, garlic, sugar, salt and pepper. Pour over bread mixture just before serving and toss well. Serves 6.
By the Relish Test Kitchen, "Good Food Fast," February 2006
2. In a separate mixing bowl, whisk together vinegar, oil, garlic, sugar, salt and pepper. Pour over bread mixture just before serving and toss well. Serves 6.
By the Relish Test Kitchen, "Good Food Fast," February 2006
Grilled Roasted Pepper, Ham and Cheese Sandwiches
High Cotton Food Styling & Photography
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For an uptown grilled cheese, try proscuitto in place of the ham, and goat cheese.
Ingredients
Ingredients
4 slices whole-grain bread
4 teaspoons softened butter, divided
4 thin slices (4 ounces) lean ham
1 roasted red pepper (from a jar), patted dry and thinly sliced
3 ounces Monterey Jack or Cheddar cheese, sliced
Instructions
4 teaspoons softened butter, divided
4 thin slices (4 ounces) lean ham
1 roasted red pepper (from a jar), patted dry and thinly sliced
3 ounces Monterey Jack or Cheddar cheese, sliced
1. Spread butter on bread. Divide ham, peppers and cheese between 2 slices bread.
2. Heat a large nonstick skillet over medium-low heat. Place sandwiches, buttered sides down, in skillet. Cook 5 minutes on each side or until golden brown. Serves 2.
By Jean Kressy, "Good Food Fast," February 2006
Nutritional Information
2. Heat a large nonstick skillet over medium-low heat. Place sandwiches, buttered sides down, in skillet. Cook 5 minutes on each side or until golden brown. Serves 2.
By Jean Kressy, "Good Food Fast," February 2006
Per serving: 468 calories; 25g fat; 1475mg sodium, 4g fiber.
Pork Tenderloin with Roasted Red Peppers and Leeks
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Serve this tender pork with egg noodles cooked with garlic.
Ingredients
Ingredients
1 cup canned less-sodium, fat-free chicken broth
1 garlic clove, pressed
2 tablespoons tomato paste
1/2 teaspoon dried sage
1/4 teaspoon kosher salt
1/8 teaspoon coarse ground black pepper
1 pound pork tenderloin, cut crosswise into 8 slices and flattened to about 1-inch
1 tablespoon seasoned dry breadcrumbs
2 tablespoons extra-virgin olive oil, divided
2 medium leeks, thinly sliced (about 1 1/2 cups)
2/3 cup thinly sliced roasted red peppers (from a jar)
Instructions
1 garlic clove, pressed
2 tablespoons tomato paste
1/2 teaspoon dried sage
1/4 teaspoon kosher salt
1/8 teaspoon coarse ground black pepper
1 pound pork tenderloin, cut crosswise into 8 slices and flattened to about 1-inch
1 tablespoon seasoned dry breadcrumbs
2 tablespoons extra-virgin olive oil, divided
2 medium leeks, thinly sliced (about 1 1/2 cups)
2/3 cup thinly sliced roasted red peppers (from a jar)
1. In a medium bowl whisk broth, garlic, tomato paste, sage, salt and pepper. Coat pork with breadcrumbs.
2. In a large nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add pork; cook 3 minutes or until golden brown on both sides. Remove to a plate.
3. Add remaining 1 tablespoon oil to pan, reduce heat to medium-low; add leeks and cook 2 minutes, stirring occasionally, or until wilted. Return pork to skillet; add red peppers and broth mixture. Cover and bring to a simmer, reduce heat, and simmer 8 minutes or until pork is cooked through. Serves 4.
By Jean Kressy, "Good Food Fast," February 2006
2. In a large nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add pork; cook 3 minutes or until golden brown on both sides. Remove to a plate.
3. Add remaining 1 tablespoon oil to pan, reduce heat to medium-low; add leeks and cook 2 minutes, stirring occasionally, or until wilted. Return pork to skillet; add red peppers and broth mixture. Cover and bring to a simmer, reduce heat, and simmer 8 minutes or until pork is cooked through. Serves 4.
By Jean Kressy, "Good Food Fast," February 2006
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