Lemon-Basil Chicken with Basil Aioli

Ingredients:

Chicken:
1/2 cup chopped fresh basil
1/3 cup chopped green onions
2 tbsp. lemon juice
2 tbsp. white wine vinegar
1/2 tsp. lemon pepper
1/4 tsp. black pepper
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray

Basil Aioli:
1/4 cup finely chopped fresh basil
2 tbsp. low-fat mayonnaise
1 tbsp. lemon juice
1 1/2 tsp. Dijon mustard
3/4 tsp. bottled minced garlic
1/2 tsp. olive oil


Directions:

To prepare chicken, combine first 6 ingredients in a large bowl. Add chicken to basil mixture, turning to coat.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 8 minutes on each side or until done.

While chicken cooks, prepare aioli. Combine 1/4 cup basil and remaining ingredients in a small bowl, stirring with a whisk. Serve with chicken.

Spicy Orange Beef

Ingredients:

1/2 tsp. salt
1 tsp. bottled minced garlic
1/2 tsp. crushed red pepper
1 lb boneless sirloin steak, cut into 1/4-inch strips
1/2 tsp. grated orange rind
1/4 cup orange juice
1 tbsp. cornstarch
2 tbsp. low-sodium soy sauce
1 tsp. dark sesame oil
3/4 cup (1-inch) slices green onions

Directions:

Combine garlic, pepper, and beef, tossing well.

Combine rind, juice, cornstarch, and soy sauce, stirring with a whisk.

Heat oil in a large nonstick skillet over medium-high heat. Add beef mixture and onions; sauté 2 minutes. Add juice mixture; cook 2 minutes or until sauce thickens, stirring frequently.

Chicken with Creamy Pesto

Ingredients:

2 tsp. grated lemon rind
4 tsp. fresh lemon juice, divided
2 tsp. bottled minced garlic
2 tsp. olive oil
1/2 tsp. salt
1/4 tsp. black pepper
1 yellow bell pepper, cut into strips
1 lb skinless, boneless chicken breasts
1 small red onion, cut into strips
2 tbsp. plain nonfat yogurt
2 tbsp. nonfat sour cream
1 tbsp. commercial pesto


Directions:

1. Preheat grill.

2. Combine rind, 1 tablespoon juice, garlic, oil, salt, and pepper. Toss with half with bell pepper and onion and half with chicken. Grill vegetables and chicken until done, turning occasionally.

3. Combine 1 teaspoon juice, yogurt, sour cream, and pesto. Serve sauce with kebabs.

Spicy Mustard Shrimp

Ingredients:

1 lb peeled and deveined large shrimp
1 tbsp. whole-grain Dijon mustard
1 1/2 tsp. chipotle hot pepper sauce (such as Tabasco)
2/3 cup (3-inch) diagonally cut green onions
1 cup diced peeled mango (about 1 medium)
1/4 cup chopped fresh cilantro
4 lime wedges


Directions:

Heat oil in a large nonstick skillet over medium-high heat. Add shrimp to pan; sauté 1 minute. Add mustard and pepper sauce to pan; sauté 2 minutes, stirring frequently. Stir in onions; cook 1 minute. Remove from heat; stir in diced mango. Sprinkle with cilantro. Serve with lime wedges.

Salsa Chicken

Ingredients:

1 lb chicken, cut into pieces
Mexican-style spices/taco seasoning
2/3 cup salsa
2/3 cup shredded reduced-fat cheddar cheese
4 oz canned green chiles
2 Tbsp sliced olives
fat free sour cream


Directions:

Preheat oven to 475°.

Combine chicken and seasoning in a medium bowl, tossing to coat. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook for 4 minutes or until browned, stirring occasionally. Arrange chicken in an 8-inch square baking dish coated with cooking spray; top with salsa, cheese, and chiles. Bake at 475° for 8 minutes or until chicken is done and cheese is melted. Top with sour cream.

Marinated Grilled Chicken Breast with Watermelon-Jalapeno Salsa

Ingredients

1 tbsp. chopped fresh oregano
1 tbsp. olive oil
1 tsp. chili powder
3/4 tsp. ground cumin
1/2 tsp. salt
3 garlic cloves, minced
1 lb skinless, boneless chicken breast halves
Cooking spray
1 - 1 1/2 cups cubed seeded watermelon
1/2 - 3/4 cup cubed peeled ripe mango
1/2 small red onion, finely chopped
2 tbsp chopped fresh cilantro
1 small finely chopped seeded jalapeño pepper
1 tablespoon fresh lime juice

Preparation

Combine first 6 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator up to 4 hours, turning bag occasionally.

Prepare grill.

Place chicken on a grill rack coated with cooking spray. Grill 5 minutes on each side or until done. Combine watermelon and remaining ingredients. Serve watermelon mixture with chicken.

Curried Steak Biryani

Ingredients:

1 cup chicken stock
1/2 cup quinoa
1 onion, chopped
2 tsp chopped garlic
1 cup mango, cubed
1/2 cup frozen peas
16 oz sirloin, trimmed and cut into 1/4 inch strips
1 tsp cumin
1 tsp cinnamon
1 tsp coriander
1 tsp tumeric
2 tsp ginger, ground


Directions:

Bring stock to a boil in a small saucepan. Add quinoa, reduce to a simmer and cover. Allow to cook for 15 min. Set aside when done.

Saute steak. Add onion and garlic. Add spices. When onion is soft, add mango and peas and salt to taste. Cook for 5 min more and serve on top of quinoa.