Grilled Orange Chicken Recipe

Ingredients:
1 broiler-fryer chicken, cut into 10 pieces

Orange Marinade:
1/2 cup concentrate orange juice
1/4 cup soy sauce
1 tablespoon minced onion
1 1/2 teaspoon dried tarragon leaves
1/2 teaspoon garlic powder
1/4 teaspoon pepper
Salt to taste

Directions:

1. In bowl, combine all marinade ingredients and let stand 10 minutes.

2. Arrange chicken in a single layer in a flat baking dish. Pour marinade over chicken; turn pieces to coat all sides. Marinate eight hours or overnight in refrigerator.

3. Remove chicken pieces from marinade and place on grill, six to eight inches from heat. Grill about 20 minutes on each side. Baste with marinade during last 15 minutes of cooking. Serves 5

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Cranberry Carrot Cake

Ingredients:

• 2 cups flour
• 2 teaspoons baking soda
• 1 tablespoon baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1 pinch salt
• 1 1/2 cups sugar
• 1 cup mayonnaise
• 3 eggs
• 2 teaspoons vanilla extract
• 2 cups grated carrots
• 1 (8 ounce) can crushed pineapple, with juice
• 1/2 cup chopped toasted pecans
• 3/4 cup dried cranberries

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 8 inch round cake pans. Whisk the flour, baking soda, baking powder, cinnamon, ginger, and salt in a bowl, and set aside.
2. Cream together the sugar, mayonnaise, eggs, and vanilla extract with an electric mixer until blended, scraping the bowl occasionally. Stir in the flour mixture, then fold in the carrots, pineapple, pecans, and cranberries. Divide evenly between the prepared cake pans.
3. Bake in preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes, then remove from the pan, and allow to cool completely on a wire rack.

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Cajun Barbecue Chicken

Ingredients:

• 1/4 cup vegetable oil
• 1/2 cup white wine
• 2 tablespoons Cajun seasoning
• 6 skinless, boneless chicken breast halves

Directions:

1. In a bowl, mix the oil, white wine, and Cajun seasoning. Place chicken in the bowl, and coat with the mixture. Cover, and refrigerate for at least 3 hours.
2. Preheat the grill for high heat.
3. Lightly oil the grill grate. Discard marinade, and place chicken on the grill. Cook for 6 to 8 minutes on each side, until juices run clear.
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Oatmeal-Raisin Cookies

Ingredients:

2/3 cup granulated sugar

2/3 cup packed brown sugar

1/2 cup butter or margarine -- softened

1/2 cup unsweetened applesauce

2 eggs

1 1/2 teaspoons ground cinnamon

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 1/2 teaspoons vanilla

3 cups quick-cooking or old-fashioned oats

1 cup all-purpose flour

2/3 cup raisins

Directions:

Heat oven to 375º. Mix all ingredients except oats, flour and raisins in large bowl with spoon. Stir in oats, flour and raisins.

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 9 to 11 minutes or until light brown. Immediately remove from cookie sheet to wire rack.

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Shepherd's Pie Recipe

Ingredients:

• 2 cups cooked chopped leftover hamburger
  
• 1 tablespoon finely chopped onion
• 1 cup peas
• 1/2 cup chopped carrots
  
• 2 cups beef gravy
• salt and pepper
• 2 cups mashed potato, prepared with milk and seasonings as desired
• salt and pepper
• 1/8 teaspoon paprika
• 1 tablespoon butter

Directions:

Combine meat, gravy, and chopped onion; season with salt and pepper to taste. Line the bottom of a buttered baking dish with a layer of half of the seasoned mashed potatoes. Add meat mixture then cover with remaining mashed potatoes. Or, meat and gravy can be put in the baking dish first then topped with all of the mashed potatoes. Dot mashed potato topping with butter, sprinkle with salt, pepper, and paprika, then bake for about 30 minutes at 400°, or until potato topping is browned and the Shepherd's pie is thoroughly heated.

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Zucchini Bread Recipe

Ingredients:

2 eggs, beaten
1 1/3 cup sugar
2 teaspoons vanilla
3 cups grated fresh zucchini
2/3 cup melted unsalted butter
2 teaspoons baking soda
Pinch salt
3 cups all-purpose flour
1/2 teaspoon nutmeg
2 teaspoons cinnamon
1 cup chopped pecans or walnuts (optional)
1 cup dried cranberries or raisins (optional)

Directions:

1 Preheat the oven to 350°F (175°C). In a large bowl, mix together the sugar, eggs, and vanilla. Mix in the grated zucchini and then the melted butter. Sprinkle baking soda and salt over the mixture and mix in. Add the flour, a third at a time. Sprinkle in the cinnamon and nutmeg and mix. Fold in the nuts and dried cranberries or raisins if using.

2 Divide the batter equally between 2 buttered 5 by 9 inch loaf pans. Bake for 1 hour (check for doneness at 50 minutes) or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.

Makes 2 loaves

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Chicken Enchilada's

Ingredients:

10 Ounces Cooked Chicken -- shredded

2 cups Scallions -- finely chopped

2 1/2 Cups Enchilada sauce -- see recipe

6 Inch prepared corn -- tortillas

1 1/2 Ounces Part-skim mozzarella cheese -- grated


Preheat oven to 400º F, unless you have a microwave. In a bowl, combine the
chicken, half
the scallions, and 1/2 cup of the enchilada sauce. Soften the corn tortillas, two
at a time, by
steaming them for 10 seconds, or cook in a microwave for 10 second on high.
Spoon 1 cup
of the enchilada sauce on the bottom of a 9x11-inch pan. Fill each tortilla with
about 1/4 cup
of the chicken mixture. Roll each tortilla and place seam side down on the
sauce in the pan.
Top with the remaining cup of enchilada sauce, sprinkle with the cheese and
the remaining
scallions. Bake for 10 minutes or microwave on high for 5 minutes.

YIELD: Serves 8

151 cals, 15gm protein, 3.4gm total fat, 16gm carbo, 3.3mg chol, 3.3gm fiber,
65mg sodium,
95mg calcium Exchanges: 1 1/2 meat, 2/3 starch, 1/2 vegetable

Weight Watchers Recipes

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Honey Baked Chicken

Ingredients:

• 1 frying chicken, cut up, about 3 to 3 1/2 pounds
• 4 tablespoons butter
• 1/2 cup honey
• 1/4 cup pineapple juice
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• 1 teaspoon curry powder

Directions:

In a 9x13x2-inch baking dish, melt butter. Combine honey, pineapple juice, mustard, salt, and curry powder. Pour over chicken in a large bowl, coating well. Arrange chicken in baking dish. Bake, uncovered, about 1 hour at 375°. Turn chicken pieces over at least once during baking.
Serves 4

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