Chinese Chicken Slaw

June 21, 2010

Chef’s Notes: I was prowling the produce section of the grocery on Saturday in search of a new veggie. I found broccoli cole slaw, which I’d never heard of, and I love broccoli. There was a recipe on the back of the bag which I modified slightly to come up with this version. It is so yummy!

Chinese Chicken Slaw
4 servings

One 12-ounce bag Broccoli Cole Slaw
1# boneless chicken breasts, diced, cooked, cooled
One 8-ounce can water chestnuts, drained and sliced into thin strips
1/2 C. mandarin oranges, drained
1/3 C. Marzetti Sweet & Sour Salad dressing

Toss everything together and chill.

Calories 212.5
Carbs 17.5
Fat 4.6
Protein 25.3

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Italian Beet Green Gratin

June 21, 2010

Chef’s Notes: I bought a lovely bunch of beets at the Farmers Market this weekend and wanted to make something using the greens. Did you know beet greens are a good source of iron, calcium, phosphorus, magnesium and vitamins A, C and B-6? That’s a powerful little veggie and in this recipe you get a full one cup per serving…and you almost don’t even know it’s there!

(No beet greens? You might be able to substitute fresh spinach for the beet greens.)

I served this over pasta with a salad on the side.

Italian Beet Green Gratin
4 servings

1 T. olive oil
1-2 clove garlic, minced
3/4# hot Italian sausage
8 oz. fresh mushrooms, sliced
4 C. beet greens, cleaned and removed from stem
1/2 C. fresh basil, coarsely chopped
4 egg yolks, beaten
1 C. cottage cheese
1/2 C. fresh shredded Parmesan

Directions

Preheat the oven to 375 degrees F.

Melt the olive oil in a skillet over medium to medium-high heat. Add the garlic and sausage and cook until sausage is no longer pink. Do not burn the garlic; reduce heat if needed. Add the mushrooms, turn heat down to medium-low, and cook until mushrooms are tender. Add the beet greens and basil; mix well. Remove pan from heat.

In a separate bowl, combine the egg yolks, cottage cheese and Parmesan cheese. Combine everything and put into a lightly oiled baking dish. (I used a glass pie plate.) Bake for 30-45 minutes.

Calories 230
Fat 14.1
Carbohydrate 6.1
Protein 19.6

This is the original recipe.