Chicken with Lemon Parsley Butter

[Doug]

Chicken with Lemon Parsley Butter

Prep: 10 min, Cook: 10 min, plus chilling time.
1 Tbs. plus 1 tsp. unsalted butter, softened
1/4 cup lemon juice
1-1/2 Tbs. parsley, minced
1-1/2 Tbs. shallots, minced
1-1/2 lbs. boneless skinless chicken breast halves, cut into 1/2 inch slices
vegetable oil spray
1/8 tsp. white pepper
Place butter in a mixing bowl and beat until fluffy. Slowly beat in 1 Tbs. lemon juice. Stir in parsley and shallot. Chill parsley butter until ready to serve. Turn on broiler. Arrange chicken on a broiler pan sprayed with vegetable spray. Season with salt and white pepper to taste. Broil 4-5 minutes per side or until chicken is opaque throughout. Drizzle with remaining lemon juice. Serve chicken with lemon parsley butter.

Per serving: calories 228, fat 6.0g, 24% calories from fat, cholesterol 109mg, protein 39.5g, carbohydrates 2.1g, fiber 0.2g, sugar 0.7g, sodium 112mg, diet points 5.5.

The recommended wines are: Chardonnay, Sauvignon Blanc, or Chenin Blanc.

Carrots and Yams a l'Orange

Prep: 10 min, Cook: 20 min.
2 cups yams or sweet potatoes, thinly sliced
1 cup carrots, sliced
1/2 cup orange juice
1 tsp. cornstarch
1 Tbs. water
1 tsp. orange peel, grated
1 tsp. lemon juice
2 Tbs. slivered almonds or pecan pieces
Place yams and carrots in a steamer basket over boiling water. Cover pan and steam 10 minutes or until tender. Pour orange juice into a heavy nonreactive pan and bring to a boil over medium heat. Stir cornstarch and water together in a bowl. Stir into orange juice. Add orange peel and lemon juice and stir 4-5 minutes until mixture begins to thicken. Combine yams and carrots in a serving bowl. Add orange sauce and toss lightly to combine. Serve sprinkled with nuts.

Per serving: calories 157, fat 2.3g, 13% calories from fat, cholesterol 0mg, protein 3.2g, carbohydrates 32.2g, fiber 4.5g, sugar 16.4g, sodium 32mg, diet points 2.9.

Creamy Broccoli Slaw

Prep: 10 min, Marinate: 20 min.
1 cup mayonnaise
1/4 cup sour cream
2 Tbs. sugar
3 Tbs. fresh lemon juice
1 Tbs. onions, grated
2 lbs. packaged broccoli slaw
Combine all ingredients, except broccoli slaw, in a bowl. Season with salt and pepper to taste and mix thoroughly. Add slaw and toss to coat. Let stand 20 minutes. Stir again before serving.

Per serving: calories 518, fat 47.6g, 79% calories from fat, cholesterol 39mg, protein 7.9g, carbohydrates 21.4g, fiber 6.9g, sugar 11.9g, sodium 86mg, diet points 13.5.

Alice's Heavenly Cake with Cream Cheese Frosting

Prep: 25 min, Cook: 30 min, plus cooling time.
2 cups sugar
2 eggs
1 tsp. vanilla extract
1 20 ounce can unsweetened pineapple with juice, pureed
2 cups all purpose flour
2 tsp. baking soda
1 cup walnuts, finely ground
1/2 lb. cream cheese, softened
1/4 cup unsalted butter
1 tsp. vanilla extract
1/2 tsp. orange peel, grated
3 cups powdered sugar

Preheat oven to 350°F. Butter and flour two 9 inch baking pans and set aside. Combine eggs, sugar, and vanilla in a deep mixing bowl. Beat with electric mixer on high speed until light in texture. Add pineapple and mix thoroughly. Add flour, baking soda, and ground walnuts and mix until combined. Do not overmix. Pour into prepared baking pans. Bake 30 minutes, or until tester comes out clean when inserted in center. Cool on wire racks 15 minutes before removing from pan. Cool completely before assembling layers with frosting. Make cream cheese frosting by combining next 4 ingredients in a mixing bowl. Beat with an electric mixer until smooth. Add powdered sugar and continue beating until smooth. Chill briefly to ease spreading. Assemble cake by centering one layer on a serving plate. Evenly spread 1/3 of the cream cheese mixture over top. Center remaining cake layer over top. Spread remaining frosting over top and sides of cake. To make in food processor: Chop walnuts in food processor until finely ground and transfer to another bowl. Add pinneapple, eggs, vanilla, and sugar to food processor and blend for 30 seconds until pureed. Add flour, baking soda and ground walnuts. Pulse for 10 seconds for 3 times. Scrape down sides of bowl and pulse again until just combined. Transfer to prepared pans.

This recipe serves 16 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 16 only.

Per serving: calories 371, fat 13.2g, 31% calories from fat, cholesterol 47mg, protein 4.4g, carbohydrates 60.7g, fiber 0.8g, sugar 48.0g, sodium 108mg, diet points 8.9.