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2001 Recipe Archive July 2001 Week of: August 2001 September 2001 October 2001 November 2001 December 2001 If you have a question or comment, please email us at greatgroceries@wfmj.com
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Grilled Chicken and Vegetable Salad Easy to make foil-packs make this a no mess, no fuss supper and quick too! 1 cup sliced cauliflower or broccoli flowerets 1 cup baby carrots 1 medium red and or yellow sweet pepper, cut into strips 1 small red onion, thinly sliced and separated into rings 1/2 cup bottled honey-mustard salad dressing 4 medium skinless, boneless chicken breast halves (about 1 lb. total) 6 cups packaged torn mixed salad greens 1 1/2 cups cherry tomatoes, halved Honey-mustard dressing (optional) Fold a 48 x 18-inch piece of heavy foil in half to make a 24 x 18-inch rectangle. Place cauliflower, carrots, sweet pepper, and onion in center of foil. Pour 1/4 cup of the dressing over vegetables; toss to coat. Bring up 2 opposite edges of foil; seal with a double fold. Fold remaining ends to completely enclose vegetables, leaving space for steam to build. Grill vegetables on the rack of an uncovered grill directly over medium heat for 5 minutes. Meanwhile, brush chicken with remaining dressing. Place chicken on grill rack next to vegetables. Grill for 12 to 15 minutes or until chicken is tender and no longer pink and vegetables are tender, turning chicken and vegetables once. To serve, divide greens and tomatoes among 4 plates. Diagonally slice chicken; arrange on top of greens. Divide vegetables among plates. If desired, drizzle salads with additional dressing. Serves 4. Pan Pizza Pie Quick and so very easy... compliments of Executive Chef, Claudia Wheland, Shepherd of the Valley. She explains this dough only takes 20 minutes preparation time. Homemade taste and quality ingredients make this recipe a winner! Dough: 3-3 1/2 cups flour 1 pkg. rapid-rise yeast 1 tsp. salt 1 cup very warm water (125û-130û) 1 1/2 Tbls. olive oil, at room temp Toppings: 2 roma tomatoes, skinned, seeded and sliced 1 oz. salami slice, cut into strips 1 cup spinach, thawed and drained 3 Greek olives, pitted and chopped red onion slices 1 oz. fresh basil, sliced thin 1 garlic clove, pressed and chopped 2 cups Mozzarella cheese, part skim Preparation time: 20 minutes In large bowl, combine 1 1/2 cups flour, undissolved yeast and salt. Stir very warm water and olive oil into dry ingredients. Stir in enough remaining flour to make soft dough. On lightly floured surface, knead until smooth and elastic, about 4-6 minutes. Cover; let rest 10 minutes. On lightly floured surface, for one 14” pizza, press dough or roll out to fit pan or for 2-7” pizzas. Form into smooth balls (keep pieces covered while shaping each ball to prevent drying). Roll or pat to 7” circles. Place in medium heated saute pan, cover, cook for 3-4 minutes, turn over, lower heat. Top with favorite toppings, cover and cook additional 3-5 minutes. Chef Claudia’s tip: To prevent a soggy pizza, slice raw vegetables thinly and do not overload your pizza. Or, use lightly sauteed or cooked, drained vegetables. Nancy’s Quick Salsa No time to chop vegetables for hours to make your favorite salsa? Try Nancy’s version for easy entertaining! Serve with low-fat or baked tortilla chips for a low-fat and low calorie snack. 3/4 cup chopped red onion 1/2 cup minced fresh cilantro 1 (10-oz.) can diced tomatoes and green chiles, undrained (such as Rotel) 1 (10-oz.) can diced tomatoes with lime juice and cilantro, undrained (such as Rotel) 1 garlic clove Place all the ingredients in a blender and process until smooth. Serve the salsa with low-fat tortilla chips. Makes 3 cups. 1/4 cup is 17 calories and 0 fat.
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