How To Prepare
1. Sprinkle the chicken-breast halves lightly with pepper. Pour chicken broth into a large saucepan; add chicken. Bring broth to a boil; reduce heat. Cover and simmer for 15 to 20 minutes, or until chicken is tender and no longer pink. Remove chicken from broth with a slotted spoon and cool slightly.
2. Meanwhile, in a blender or food processor, combine 1/2 cup of the strawberries, the orange juice, salad oil, lemon peel, lemon juice, Splenda, chili powder, and black pepper. Cover; blend or process until smooth. Transfer to a small saucepan. Bring just to a boil. Simmer, uncovered, 5 minutes, stirring occasionally.
3. Thinly slice chicken breasts. In a large bowl, toss together salad greens, remaining strawberries, and chicken.
4. To serve, drizzle warm dressing over salad.
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Strawberry Chicken Salad with Citrus Dressing
How To Prepare
Thaw shrimp (if frozen), rinse and pat dry with paper towels.
Whisk potato flour, teriyaki, water, Splenda, and vinegar in a small dish and set aside
Heat oil in a wok or large skillet over high heat.
Add shrimp to hot oil and cook for 2 minutes. Remove with a slotted spoon and set aside in a bowl or plate.
Add ginger, garlic, green onions and broccoli to pan and stir for 2 minutes. If necessary add a little more oil; it won’t be absorbed.
Add teriyaki mixture to the pan, followed by the shrimp. Cook for 2-3 minutes. Cook for 1 more minute until shrimp are pink and broccoli is crisp but tender. Sprinkle crushed red pepper and stir.
Serve over hot rice.
Serves 4
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Stir-Fried Shrimp and Broccoli
How To Prepare
Heat the oil in a skillet over medium-high heat, and cook the garlic and chili peppers until golden brown. Mix in chicken and Splenda, and season with garlic powder and pepper. Cook until chicken is no longer pink, but not done. Mix in mushrooms and onions, and continue cooking until onions are tender and chicken juices run clear. Remove from heat, and mix in basil. Let sit 2 minutes before serving.
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Spicy Basil Chicken
How To Prepare
Combine first 3 ingredients in a large bowl, stirring until the Splenda dissolve. Pour mixture into a 2-gallon zip-top plastic bag. Add ice and pork; seal. Refrigerate 3 hours, turning bag occasionally.
Combine paprika and next 5 ingredients (paprika through garlic).
Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat.
Remove pork from bag, and discard liquid. Pat pork dry with paper towels. Brush oil evenly over pork; rub with paprika mixture. Place pork on grill rack coated with cooking spray over medium-high heat; grill pork 6 minutes, browning on all sides. Place pork on grill rack over unheated side. Close lid, and grill pork an additional 20 minutes or until thermometer inserted into thickest portion of pork registers 155° (slightly pink), turning the pork occasionally. Place pork on a platter. Cover with foil, and let stand 5 minutes. Uncover and drizzle pork with 2 teaspoons vinegar.
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Spanish-Style Brined Pork Tenderloin
How To Prepare
Instructions
1. In a large pot, add chicken broth, mushrooms, teriyaki, Splenda, sherry and ginger and mix well. Turn heat up to a boil, then turn down to a simmer and cook for 15 minutes.
2. Stir in the chicken and ½ cup scallions. Continue to cook for 10 more minutes. Add brown rice and cook for an additional 5 minutes.
3. Ladle 1 cup into each bowl. Sprinkle with a little scallions and sesame seeds, if desired.
Makes 8 cups (each serving, 1 cup)
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Skinny Chinese Chicken Soup
Ingredients
Ingredients for Garnish: (optional)
Ingredients
Ingredients for Garnish: (optional)
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How To Prepare
Season chicken with pepper.
In a medium saucepan, combine vinegar, Splenda, 3/4 cup chicken broth and tomato paste. Boil about 5 minutes, until it reduces down to about 3/4 cup. Remove from heat.
Spray a large skillet with cooking spray, then over medium-low heat add chicken. Cook on both sides, until brown, about 6-8 minutes. Remove chicken and set aside. Add the shallots and garlic to the skillet and cook on low until soft, about 5 minutes. Pour the sauce over the chicken, add the wine, remaining broth and pepper. Cover and simmer about 20 minutes until tender.
Remove the chicken, boil a few minutes then return chicken to skillet. Top with fresh parsley.
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Skinless Chicken Breast with Shallots in Red Wine Vinegar Poulet Au Vinaigre
How To Prepare
Thaw scallops, if frozen. Cut any large scallops in half. Set aside.
2.
For sauce, in a small bowl stir together water, potato flour, 1/2 teaspoon lime peel, lime juice, Splenda, bouillon granules, and pepper. Set aside.
3.
Run cold water over artichoke hearts until partially thawed. Cut any large artichoke hearts in half. Set aside.
4.
Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry artichoke hearts and green and red sweet peppers in hot oil for 1-1/2 to 3 minutes or until sweet peppers are crisp-tender. Remove vegetables from the wok.
5.
Add half of the scallops to the hot wok. Stir-fry about 2 minutes or until scallops turn opaque. Remove scallops from the wok. Repeat with remaining scallops. Return all scallops to the wok. Push scallops from the center of the wok.
6.
Stir sauce. Add sauce to the wok. Cook and stir until thickened and bubbly. Return cooked vegetables to the wok. Stir all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes more or until heated through. Serve immediately over hot cooked couscous or rice. Sprinkle with additional finely shredded lime peel, if desired. Makes 4 servings.
Make Ahead Tip
Prepare vegetables; cover and chill up to 4 hours before cooking.
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Scallops and Artichokes
How To Prepare
Heat 2 teaspoons oil in a wok or Dutch oven over medium-high heat. Add chicken and cook, stirring often, until cooked through and lightly browned, about 5 minutes. Transfer the chicken to a plate.
Heat the remaining 2 teaspoons oil in the wok or pot. Add jalapeño (if using), scallion whites, mushrooms and ginger and cook, stirring, until fragrant and the mushrooms start to soften, 30 seconds to 1 minute. Stir in rice milk, lime juice and Splenda; bring to a simmer. Cook, stirring occasionally, until the mushrooms are tender, 2 to 3 minutes. Stir in cabbage, the chicken and scallion greens; cook, stirring constantly, until the cabbage is slightly wilted, 2 to 3 minutes. Stir in basil just before serving.
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Saucy Coconut -Chicken Stir-Fry
How To Prepare
On the side burner, melt the Syrup, Splenda and a touch of oil in a small saute pan over medium-high heat. Remove from the heat and whisk in the mustard, teriyaki, olive oil and ginger. Let cool.
Preheat grill to medium heat. Brush salmon with vegetable oil and season with pepper to taste. Place the salmon skin side down on the grill. Coat the flesh of the salmon fillets with the maple mixture. Grill for 6 to 8 minutes to medium doneness, turning once after 5 to 6 minutes.
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Salmon with Maple and Mustard Glaze
How To Prepare
1. Combine first 5 ingredients in a small saucepan, stirring with a whisk until smooth. Cook over medium heat 4 minutes or until slightly syrupy.
2. Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken evenly with pepper. Grill chicken 6 minutes on each side or until done. Spoon raspberry mixture over chicken.
3. Combine remaining cucumber, and remaining ingredients in a medium bowl; toss to combine.
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Raspberry-Chipotle Chicken Breasts with Cucumber Salad
