My mom is having a bit of a food crisis. Since the stroke she is pretty much banned from eating most of her favorite foods. Basically she is allowed to eat chicken and fish. Lots of fish...my mom doesn't particularly like fish; or chicken for that matter. Also, her cholesterol is out of control so she has to eat really lean, low fat and low sodium meals too. My mom has never been a high fat/cholesterol cook and now she has to adjust her cooking even more!
I know you are all great cooks. SO, I want to collect a bunch of new delicious recipes for my mom with an emphasis on Asian cuisine. I think Asian is good because the flavors are strong enough to cover up the fish taste etc. Ok? You can email me or just put the recipes in the comments and we can all get some new ideas. And, even if you don't have anything Asian, I still want your recipes. Thanks! I think this will really brighten her day.
Tuesday, March 18, 2008
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9 comments:
I make a killer chicken curry over brown rice so I'll email it to you - it is very healthy and very yummy!
I will look for recipes, but I was in Trader Joe's last night, and they have TONS of different fish options that are pre-seasoned. . . . maybe Trader Joe's can be her new friend?
Asian Chicken Salad
adapted from The Dinner Doctor
1 package (3 ounces) oriental-flavor ramen noodle soup mix (I often use two packages of the noodles to give my kids more crunch to eat - at 14 cents a pop, I figure I can afford the splurge)
½ cup pre-sliced almonds
¾ cup bottled red wine vinaigrette (or make your own following the simple recipe below)
1/2 package (16 ounces) coleslaw mix or broccoli slaw mix (I use the broccoli slaw)
1 package romaine lettuce
2 cups shredded cooked chicken
½ cup fresh cilantro leaves (optional)
2 scallions, both white and light green parts, chopped
Preheat the oven to 350 degrees. Break up the ramen noodles with your hands and place them and the almonds on a rimmed baking sheet. Bake until the noodles and almonds turn light brown, 6 to 7 minutes.
Meanwhile, pour the red wine vinaigrette into a measuring cup (or make your own with the recipe below) and stir in the packet of seasoning from the ramen noodle soup mix. Set the salad dressing aside. Place the slaw mix (I only use 1/2 bag), romaine lettuce, chicken, cilantro and scallions in a large serving bowl.
Toss to combine the ingredients well. Just before serving, pour the salad dressing over the salad and toss to coat. Scatter the toasted almonds and noodles on top and serve.
Serves 4 to 6 as a main course
Homemade Red Wine Vinaigrette
Whisk together:
¾ cup vegetable oil
6 tablespoons red wine vinegar
4 tablespoons sugar
½ teaspoon black pepper
Ramen noodles seasoning packet
Shredded Chicken Pitas with Sun Dried Tomato Vinaigrette
Ingredients:
2 tablespoons balsamic vinegar
1 1/2 tablespoons sun-dried tomato oil
1 tablespoon chopped drained oil-packed sun-dried tomatoes
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
4 cups shredded cooked chicken breast (2-3 chicken breasts)
1 cup chopped tomato (about 1 medium)
1/2 cup (2 ounces) grated Parmesan cheese
1/4 cup thinly sliced fresh basil (I left this out b/c I didn't have any on hand)
6 (6-inch) pitas, cut in half
3 cups mixed baby greens
Directions:
Combine first 5 ingredients in a large bowl. Stir in chicken, tomato, cheese, and basil.
Line each pita half with 1/4 cup greens. Divide chicken mixture evenly among pita halves.
Ginger Chicken and Rice
2 boneless, skinless chicken breasts, thinly sliced
2 Tb oyster sauce
1 tsp corn starch
3 c cooked rice
1 Tb ginger, minced
1/2 lb snow peas (or 8 oz pkg frozen snow peas, thawed)
2 Tb soy sauce
1 Tb sesame oil
3/4 c chopped green onions
2 c bean sprouts
Stir chicken, oyster sauce and cornstarch together. Saute chicken mixture in 1 Tb oil in a large skillet until cooked through, about 3 minutes. Remove from skillet and set aside. Add 1 Tb oil to skillet; cook rice and minced ginger for 3 minutes. Add snow peas and cook 3 minutes. Stir in remaining ingredients plus the chicken and cook for another 5 minutes. Dinner is served...enjoy!
Chicken with Spicy Peanut Sauce
submitted by Brittany
1 lb chicken breasts
1 green onion, cut into several pieces
1 piece of ginger, cut into several pieces
1 Tb cooking sherry
1/2 tsp salt
1/2 tsp sugar
a little water
Cook above ingredients together in shallow pan, covered, over medium-low heat for 20 minutes. Allow chicken to cool slightly, cut into strips. Make sauce while chicken is cooking.
Spicy Peanut Sauce:
1 Tb peanut butter
2 1/2 Tb canola oil
3 1/2 Tb soy sauce
2 T sugar
2 tsp vinegar
1/2 tsp sesame oil
1/2 tsp cayenne pepper
1 Tb green onion, minced
2 Tb cilantro, chopped
Whisk sauce ingredients together without cooking. Serve over chicken and steamed Jasmine rice.
Hey Bog,
Here are 2 of my favorite recipes:
Shrimp Tacos
1 lb shrimp, peeled and deveined
3 limes
1/3 cup olive oil
1 clove garlic, chopped
1/2 tsp cumin
1/4 tsp salt
Pineapple Salsa
1 can shredded pineapple
4 tomatoes, chopped
1/2 bunch cilantro, chopped
1/2 green pepper, chopped
1 bunch green onions, chopped
Skewer the shrimp. 20 minutes before throwing on the grill, marinate in the olive oil, lime juice, garlic, cumin and salt mixture. Don't marinate for longer than 30 minutes, because the acidity of the lime juice will break down the shrimp. Throw on the grill.
Mix all the ingredients for the pineapple salsa and put in the fridge to chill while you are grilling the shrimp.
Once the shrimp are cooked, heat the corn tortillas up on the warm grill.
Top tacos with pineapple salsa and your favorite taco toppings ( I like black beans, lettuce cheese and sour cream)
I usually make the following recipe with italian sausage, but it works well with chicken also.
Tomato Spinach Chicken Pasta
2 cups bow tie pasta, dry
1/2 lb cooked, shredded chicken
1/2 bag fresh baby leaf spinach
1 can italian seasoned diced tomatoes
1 cup shredded mozarella
1/3 cup parmesan (I usually don't add this, because the mozarella gives it a nice enough taste)
Cook pasta according to package directions. While it is cooking, put shredded chicken and tomatoes in a pan (don't drain the juice of the tomatoes. you need it to create a sauce consistency) Heat until chicken is warmed through. Add fresh spinach and warm until it is wilted. Don't over cook it. Drain the pasta and put in a big bowl. Add the chicken/tomato/spinach mixture. Add mozarella. Toss together and serve warm.
Wow. I'm so excited to try all these great recipes! Tiff- how long did it take you to type all those out? THANK YOU!
Katie...I'll send you some links, but if you click on my blog, there's a "lunch group" label that has all kinds of salads and soups that are really healthy.
Here are some more Katie:
Grilled Turkey Tenderloins
INGREDIENTS:
1/4 cup reduced-sodium soy
sauce
4 teaspoons canola oil
1 teaspoon sugar
1 garlic clove, minced 1/2 teaspoon ground ginger
1/2 teaspoon ground mustard
3/4 pound turkey breast
tenderloins
DIRECTIONS:
1. In a bowl, combine the soy sauce, oil, sugar, garlic, ginger and mustard. Pour 1/4 cup marinade into a large resealable plastic bag; add the turkey. Seal bag and turn to coat; refrigerate for up to 4 hours. Cover and refrigerate remaining marinade for basting.
2. Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade from turkey. Grill turkey, covered, over medium heat for 8-10 minutes or until a meat thermometer reads 170 degrees F, turning twice and basting occasionally with reserved marinade. Cut into slices.
Ginger Glazed Mahi Mahi
INGREDIENTS:
3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 teaspoon grated fresh ginger
root
1 clove garlic, crushed or to taste
2 teaspoons olive oil
4 (6 ounce) mahi mahi fillets
salt and pepper to taste
1 tablespoon vegetable oil
DIRECTIONS:
1. In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
2. Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
3. Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.
Unbelievable Chicken
INGREDIENTS:
1/4 cup cider vinegar
3 tablespoons prepared coarse
-ground mustard
3 cloves garlic, peeled and
minced
1 lime, juiced
1/2 lemon, juiced 1/2 cup brown sugar
1 1/2 teaspoons salt
ground black pepper to taste
6 tablespoons olive oil
6 skinless, boneless chicken
breast halves
DIRECTIONS:
1. In a large glass bowl, mix the cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, and pepper. Whisk in the olive oil. Place chicken in the mixture. Cover, and marinate 8 hours, or overnight.
2. Preheat an outdoor grill for high heat.
3. Lightly oil the grill grate. Place chicken on the prepared grill, and cook 6 to 8 minutes per side, until juices run clear. Discard marinade.
Key West Chicken
Submitted by: TINA B
Rated: 4 out of 5 by 254 members Prep Time: 15 Minutes
Cook Time: 15 Minutes Ready In: 1 Hour
Yields: 4 servings
"This recipe from the Florida Keys has been given to almost everyone I know. It is the best marinade for chicken, and it only takes 30 minutes from prep till you can grill! It's a great blend of flavors with honey, soy sauce, and lime juice. If you have time, try marinating overnight for the fullest flavor."
INGREDIENTS:
3 tablespoons soy sauce
1 tablespoon honey
1 tablespoon vegetable oil 1 teaspoon lime juice
1 teaspoon chopped garlic
4 skinless, boneless chicken
breast halves
DIRECTIONS:
1. In a shallow container, blend soy sauce, honey, vegetable oil, lime juice, and garlic. Place chicken breast halves into the mixture, and turn to coat. Cover, and marinate in the refrigerator at least 30 minutes.
2. Preheat an outdoor grill for high heat.
3. Lightly oil the grill grate. Discard marinade, and grill chicken 6 to 8 minutes on each side, until juices run clear.
Fresh Asian Chicken Salad
Prep Time:
20 min
Total Time:
20 min
Makes:
2 servings, 2-1/2 cups each
1 small boneless skinless chicken breast half (4 oz.)
1/8 tsp. salt
1/4 cup KRAFT Asian Toasted Sesame Dressing, divided
2 cups torn salad greens
1 small navel orange, peeled, sliced
1/2 cup diagonally cut snow peas
1 Tbsp. PLANTERS Slivered Almonds, toasted
1 small carrot, cut into matchsticks
SPRINKLE chicken with salt; brush with 2 tsp. of the dressing.
HEAT nonstick skillet on medium-high heat. Add chicken; cook 2 min. on each side or until browned on both sides. Reduce heat to medium-low; cover. Cook 5 min. or until chicken is cooked through (170ºF), turning occasionally. Slice chicken.
ARRANGE lettuce, oranges, peas, chicken, almonds and carrots on two serving plates. Drizzle with remaining dressing.
Salmon in Tarragon Cream Sauce with Green Bean Pilaf
Prep Time:
15 min
Total Time:
30 min
Makes:
4 servings
1/2 cup orange juice
1/4 cup KRAFT Balsamic Vinaigrette Dressing
1/2 tsp. dried tarragon leaves
1 lb. salmon fillets
1/2 cup BREAKSTONE'S FREE Fat Free Sour Cream
1-1/3 cups water
1-1/2 cups instant brown rice, uncooked
1 pkg. (10 oz.) frozen green beans, thawed
1/4 tsp. each salt and pepper
MIX orange juice, dressing and tarragon in shallow baking dish with wire whisk until well blended. Add salmon fillets; turn to coat. Cover; refrigerate 1 hour to marinate.
REMOVE fish from baking dish; pour marinade into small saucepan. Return fish to baking dish.
BAKE at 450°F for 15 minutes or until fish flakes easily with fork.
MEANWHILE, bring water to boil in medium saucepan. Add rice, green beans, salt and pepper; cover. Reduce heat to low. Cook 5 minutes; stir. Let stand 5 minutes.
BRING marinade to boil. Reduce heat to low; simmer 5 minutes. Add sour cream; cook until thoroughly heated, stirring occasionally with wire whisk. Serve over fish and green bean pilaf.
Mediterranean Salmon & Potato Salad Prep Time:
10 min
Total Time:
25 min
Makes:
4 servings
1 lb. small red potatoes, cut into wedges
1/2 cup KRAFT Balsamic Vinaigrette Dressing, divided
1-1/2 tsp. dried rosemary leaves, crushed, divided
4 salmon fillets (4 oz. each)
2 Tbsp. lemon juice
1 bag (10 oz.) torn romaine lettuce
1 medium cucumber, cut into thin slices
COOK potatoes in half each of the dressing and rosemary in large nonstick skillet on medium-high heat 8 min., stirring occasionally. Reduce heat to medium-low.
ADD fish; sprinkle with lemon juice and the remaining rosemary. Cover; cook 6 to 8 min. or until fish flakes easily with fork and potatoes are tender. Remove skin from fish; discard.
TOSS lettuce with cucumbers; place evenly on serving plates. Top with the fish and potatoes. Drizzle evenly with the remaining 1/4 cup dressing.
Cool Fruited Shrimp Salad
Prep Time:
10 min
Total Time:
1 hr 10 min
Makes:
4 servings
1 lb. cleaned shrimp, cooked
1/4 cup thin red onion slices, separated into rings
1 cup KRAFT Light Raspberry Vinaigrette Reduced Fat Dressing, divided
1 pkg. (10 oz.) salad greens
1 medium papaya, peeled, cut into chunks
2 medium kiwi, peeled, sliced
1 cup raspberries
TOSS shrimp and onion with 1/2 cup of the dressing; cover. Refrigerate 1 hour to marinate. Drain; discard marinade.
DIVIDE greens among 4 salad plates. Arrange fruit and shrimp over greens.
SERVE topped with remaining 1/2 cup dressing.
Asian Sesame Salad with Seared Tuna
Prep Time:
15 min
Total Time:
23 min
Makes:
2 servings
2 tuna steaks (4 oz. each)
2 tsp. olive oil
1/2 tsp. cracked black pepper
2 cups baby spinach leaves
1 cup each: shredded green and red cabbage
1 cup shredded carrots
1/4 cup sliced green onions
1/4 cup GOOD SEASONS Asian Sesame with Ginger Dressing
1/4 cup PLANTERS COCKTAIL Peanuts
PREHEAT grill to medium heat. Brush tuna steaks with olive oil; season with pepper, if desired.
GRILL tuna 3 to 4 min. on each side for medium-rare doneness. Remove from grill; cover to keep warm.
PLACE spinach in large bowl. Add cabbages, carrots and onions; mix lightly. Add dressing; toss to coat. Place on serving platter. Cut tuna into slices; place on top of salad. Sprinkle with the peanuts.
Asian Pecan, Shrimp & Rice Salad
Prep Time:
15 min
Total Time:
1 hr 15 min
Makes:
4 servings
3 cups cooked rice
1 lb. medium shrimp, cleaned, cooked
1/2 cup PLANTERS Pecan Halves, toasted, chopped
1/2 cup sliced green onions
1/4 cup teriyaki sauce
2 Tbsp. oil
MIX rice, shrimp, pecans and onions in large bowl.
BEAT teriyaki sauce and oil with wire whisk until well blended. Add to rice mixture; mix well. Cover.
REFRIGERATE at least 1 hour before serving.
Creamy Broccoli-Stuffed Chicken Breasts Prep Time:15 min
Total Time:
45 min
Makes:
6 servings, one chicken breast each
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup water
6 small boneless skinless chicken breast halves (1-1/2 lb.)
1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained
1 can (10-3/4 oz.) 98% fat-free condensed cream of chicken soup
1/2 cup fat-free milk
1 tsp. paprika
2 Tbsp. KRAFT 100% Grated Parmesan Cheese
PREHEAT oven to 400°F. Combine stuffing mix and water in large bowl. Let stand 5 min. Meanwhile, pound chicken to 1/4-inch thickness using meat mallet. Add broccoli to stuffing; mix lightly. Spread evenly onto chicken breasts to within 1/2 inch of outer edges. Roll up each chicken breast from one of the short ends, enclosing the stuffing mixture.
PLACE chicken, seam-sides down, in 13x9-inch baking dish. Mix soup and milk; pour over chicken. Sprinkle with paprika and Parmesan cheese.
BAKE 30 min. or until chicken is cooked through (170ºF).
If you look at my other blog, you will find many fish recipes. I cook a lot with fish and low fat turkey meat. One great thing would be to get some sodium free spices. That way your mom can control the amount of salt. I would reccommed buying sea salt. It has better flavor and less sodium. Glad to hear that she is doing better.
Hillary Yeend
Hi Katie -
I'm glad to hear your mom is making positive strides. I'm sorry that it's been so tough. This is one of our favorite fish recipes - the kids even love it! I'm not fond of fishy fish recipes, either - so this one is a keeper. We never have leftovers, no matter how much we make. We just call it "Ginger Fish."
INGREDIENTS
3 tablespoons honey
3 tablespoons soy sauce (can use low sodium variety)
3 tablespoons balsamic vinegar
1 teaspoon grated fresh ginger root
1 clove garlic, crushed or to taste
2 teaspoons olive oil
4 (6 ounce) mahi mahi fillets (any white fish will do - we often use tilapia)
salt and pepper to taste
1 tablespoon vegetable oil
DIRECTIONS
In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.
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