India Chicken

Serving Size : 4 Categories : Oven, Poultry

Amount Measure Ingredient -- Preparation Method
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4 6 oz. chicken breast halves, no skin, no bone, R-T-C -- or combination of breasts and thighs
1/3 cup flour
1 1/3 t. salt
1/3 t. fresh ground pepper
2/3 t. paprika
2 tablespoons canola oil
1 1/3 T. brown sugar
1/3 t. ground ginger
2/3 cup red wine -- (or 1/3 c. wine + 1/3 c. water)
1 1/3 T. soy sauce
1/3 cup sesame seeds -- toasted

Mix flour, salt, pepper & paprika. Shake or roll chicken in flour mixture.
Heat oven to 350*
Brown chicken in hot oil & arrange in large casserole or baking pan
To remaining oil in skillet add brown sugar, ginger, wine & soy sauce. Stir to blend. Pour over chicken.
Sprinkle toasted sesame seeds over chicken pieces.
Cover & bake 45-60 min. at 350 degrees.

Description:
"The wine and sesame sauce bake French and Asian flavors into this tender chicken."

Source:
"Unknown old magazine"

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Per Serving (excluding unknown items): 392 Calories; 16g Fat (39.2% calories from fat); 35g Protein; 22g Carbohydrate; 3g Dietary Fiber; 72mg Cholesterol; 6295mg Sodium. Exchanges: 2 Grain(Starch); 9 Lean Meat; 2 Vegetable; 74 Fat; 0 Other Carbohydrates.

NOTES :
Storage: Seal in vacuum bags or place in appropriate size microwavable containers.
Heating: Vac. bags: Place vacuum bags in simmering water for 7-9 min. if thawed or 10-12 min. if frozen. Carefully open bag and slide contents into serving dish. If additional heating is needed, loosely cover dish with waxed paper and microwave for 2 min. at 50-65% power. Check temp. again and continue heating and checking in 1 min. increments until desired temp. is reached. Microwavable containers: Vent container lid (if it's microwavable) or remove lid and cover container with waxed paper. Heat for 3-5 min. (depending on no. of servings) at 50-65% power. Check for temp. and continue heating in 1 min. increments if additional heat is needed. Add 2-3 min. to basic time for frozen food and follow instrucitons above for additional heating.

Nutr. Assoc. : 9208 0 0 0 0 0 0 0 0 0 0

Spaghetti Squash with Orange-Nut Butter

Serving Size : 4
Categories : Low cal, Low carb, Microwave, Red/Yellow/Orange Veggies, side dishes

Amount Measure Ingredient -- Preparation Method
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2/3 spaghetti squash -- (about 1.5 lb.)
1/3 cup hazelnuts -- (or almonds) roasted & chopped
1/8 cup butter
1 teaspoon grated orange peel
2/3 T. fresh orange juice
1 tsp firmly packed brown sugar -- (1/2-1 T.)
1/8 teaspoon ground nutmeg
Salt to taste

Pierce squash shell in 2 or 3 places. Set on a microwavable rack, ridged baking dish or paper towel. Cook in microwave on high (100% power) 10-12 min. or until squash shell has softened slightly, turning over once (and rotating if no turntable). Let stand another 5 minutes or so.
Toast nuts, before chopping, in 325* oven or dry skillet on med . heat.
Blend softened butter with orange peel and juice, brown sugar, and nutmeg. Set aside.
Cut stem end off squash, close to stem. Then cut squash lengthwise into 2 pieces. Scoop out seeds and dark orange pith. Pull squash strands out with a fork and place in squash shells or a bowl.
Add nuts and butter mixture. Mix by gently lifting squash strands up with forks until butter is thoroughly mixed in. Season to taste with salt.

Description: "Golden strands of spaghetti squash drizzled with orange butter and tossed with roasted hazelnuts."

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Per Serving (excluding unknown items): 165 Calories; 13g Fat (71.1% calories from fat); 3g Protein; 9g Carbohydrate; 1g Dietary Fiber; 20mg Cholesterol; 65mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 13 1/2 Fat; 0 Other Carbohydrates.

Serving Ideas : A good side dish with beef, pork or poultry.

NOTES : An elegant veggie for a dinner party.

Nutr. Assoc. : 5074 900018 0 0 0 0 0 0