Middle Eastern Chicken with Yogurt

Serving Size : 4

Amount Measure Ingredient -- Preparation Method
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4 whole boneless skinless chicken breasts
2/3 cup flour
1/3 cup olive oil
8 each green onions -- chopped
4 cloves garlic -- minced
8 tablespoons parsley -- minced
1 1/2 teaspoons ground cumin
1 cup chicken stock
4 tablespoons lemon juice
12 fluid ounces plain nonfat yogurt
1 teaspoon salt
2/3 teaspoon white pepper
4 each egg yolk
4 teaspoons flour

Dust chicken pieces with flour, shaking to remove excess. In saute pan, heat oil. Add chicken and saute in hot oil until browned, turning.

Transfer chicken to a platter and reserve. Add green oinons, garlic, and parsley to pressure cooker and saute in hot oil 2 minutes. Add chicken and stir. Sprinkle with cumin. Add broth, lemon juice, yogurt, salt and pepper. Stir well.

Secure lid. Over high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 10 mins. Release pressure according to manufacturer's directions. Remove lid.

Place chicken in serving dish. Ladle out 1/2 cup of hot broth and whisk into egg yolks. Add flour or potato starch to yolk mixture. Stir into cooking liquid. Cook, stirring, until thickened. Serve with steamed rice and vegetables.
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Per Serving (excluding unknown items): 641 Calories; 27g Fat (38.4% calories from fat); 66g Protein; 31g Carbohydrate; 2g Dietary Fiber; 351mg Cholesterol; 1307mg Sodium.

Exchanges: 1 Grain(Starch); 8 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Non-Fat Milk; 4 1/2 Fat.

Quick Moussaka

Recipe By :From Everyday Food magazine, March/April 2003
Serving Size : 4

Amount Measure Ingredient -- Preparation Method
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Butter -- for baking dish
1 large eggplant (2-1/2 pounds) -- peeled and cut into 1-inch chunks
7 tablespoons olive oil (divided use)
Salt and pepper
2 onions -- chopped
2 garlic cloves -- minced
1 pound ground beef
28 ounces tomatoes, low sodium -- (28-ounce) drained
2 teaspoons tomato paste
1/3 cup chopped fresh flat-leaf parsley
2 teaspoons dried oregano
1 teaspoon ground cinnamon
1 cup ricotta cheese -- room temperature
3/4 cup feta cheese -- room temperature
1 large egg -- room temperature

Preheat oven to 450 degrees. Butter a 4-quart ovenproof dish. On a baking sheet, toss the eggplant with 6 tablespoons oil and 1/2 teaspoon each salt and pepper. Spread in a single layer, and roast in the oven until soft and golden, 20 to 30 minutes. Transfer eggplant to the prepared dish, spreading in an even layer.

In a large saucepan, warm the remaining tablespoon oil over medium heat. Add the onions, garlic and ground meat; cook, stirring to prevent sticking, until meat is browned, 5 to 7 minutes. Stir in the drained tomatoes. Stir in tomato paste, parsley, oregano, cinnamon and 1/4 teaspoon each salt and pepper. Simmer, crushing tomatoes with the edge of a spoon, 15 minutes. Spread the mixture evenly over the eggplant.

Heat broiler. In a small bowl, mix the ricotta, feta, egg, 1/8 teaspoon pepper and a pinch of salt. Pour the mixture over the casserole and spread evenly to the edges. Broil until topping is browned in spots, 5 to 10 minutes. Serve hot.
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Per Serving (excluding unknown items): 618 Calories; 46g Fat (66.2% calories from fat); 34g Protein; 18g Carbohydrate; 4g Dietary Fiber; 206mg Cholesterol; 504mg Sodium.

Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 2 1/2 Vegetable; 6 1/2 Fat.

Carol Lapari's Lasagna

Serving Size : 8

Amount Measure Ingredient -- Preparation Method
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1/2 pound italian sausage
1 pound ground beef
1/2 cup onion -- finely chopped
2 cloves garlic -- crushed
2 tablespoons sugar
1 teaspoon salt
1 1/2 teaspoons basil leaves -- dried
1/2 teaspoon fennel seed
1/4 teaspoon pepper
1/4 cup parsley
2 28 oz cans tomatoes -- canned
2 cans tomato paste
1 tablespoon salt
12 each lasagna noodle -- rice
1 7/8 cups ricotta cheese
1 large egg
1/2 teaspoon salt
3/4 pound mozzarella cheese
3/4 cup parmesan cheese -- grated

Remove sausage meat from outer casings; chop the meat.

In 5-qt dutch oven, over medium heat, saute sausage, beef (Break up beef with wooden spoon), onion and garlic, stirring frequently until well browned - 20 minutes. Add sugar, 1 tbs salt, the basil, fennel, pepper and half of parsley; mix well.

Add tomatoes, tomato paste, and 1/2 cup water, mashing tomatoes with a wooden spoon.

Bring to boiling; reduce heat; simmer, covered and stirring occasionally until thick- 1 1/2 hours.

In 8-qt kettle bring 3 quarts of water and 1 tbs salt to boiling. Add lasagna, 2 or 3 at a time. Return to boiling. Skip this step if using no-bake noodles

Preheat oven to 375F. In a medium bowl, combine ricotta, egg, remaining parsley and salt; mix well. In bottom of 13-by-9-by-3 inch baking dish, spoon 1 1/2 cups sauce. Layer with 6 lasagna noodles lengthwise and overlapping to cover. Spread with half of ricotta mixture; top with third of mozzarella. Spoon 1 1/2 cups sauce over cheese; Sprinkle with 1/4 cup Parmesan. Repeat layering, starting with 6 lasagna and ending with remaining sauce Top with rest of mozzarella and parmesan.

Cover with foil, tucking around edge. Bake 25 minutes, remove foil; bake, uncovered, 25 minutes longer or until bubbly. Cool 15 minutes before serving. To serve: with sharp knife in squares. Use wide spatula to serve. Serves 8.

Description: "Mom's recipe"
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Per Serving (excluding unknown items): 1109 Calories; 48g Fat (38.7% calories from fat); 52g Protein; 118g Carbohydrate; 7g Dietary Fiber; 169mg Cholesterol; 2104mg Sodium.

Exchanges: 6 1/2 Grain(Starch); 4 1/2 Lean Meat; 3 Vegetable; 6 Fat; 0 Other Carbohydrates.