Redneck Christmas decorations

I think I found a good idea for for something different at Christmas time!

Chicken Thighs with Leeks & Shiitakes

Give chicken thighs a quick saute and finish them with a tarragon-scented sauce. This dish goes well with roasted new potatoes and Lemon Lovers' Asparagus. Look for presliced shiitakes to make preparation of this dish even faster.


Ingredients


2 boneless, skinless chicken thighs, trimmed of fat

1 tablespoon all-purpose flour

3 teaspoons extra-virgin olive oil, divided

1 large leek, white and light green parts only, diced

4 ounces shiitake mushrooms, stemmed and sliced

1/2 cup reduced-sodium chicken broth, (see Tips for Two)

1/4 cup dry white wine

1/8 teaspoon salt

1 teaspoon minced fresh tarragon or 1/2 teaspoon dried
Preparation


1.Place chicken on a plate and sprinkle all over with flour. Reserve the excess flour.

2.Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, turning once, until browned on both sides, 4 to 6 minutes total. Transfer to a plate and cover with foil to keep warm.

3.Add the remaining 1 teaspoon oil, leek and mushrooms to the pan. Cook over medium-high heat, stirring often, until the vegetables are tender, 6 to 8 minutes.

4.Sprinkle the reserved flour over the vegetables and stir to coat. Add broth, wine and salt and bring to a simmer. Return the chicken to the pan and simmer, turning the chicken occasionally, until it is cooked through, 4 to 6 minutes. Stir in tarragon.

Tips & Notes

Tips for Two: Leftover canned broth keeps for up to 5 days in the refrigerator or up to 3 months in your freezer. Leftover broths in aseptic packages keep for up to 1 week in the refrigerator. Add to soups, sauces and stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them drying out.

Nutrition

Per serving: 330 calories; 16 g fat (3 g sat, 9 g mono); 77 mg cholesterol; 18 g carbohydrates; 24 g protein; 2 g fiber; 256 mg sodium; 329 mg potassium.



1 Carbohydrate Serving



Exchanges: 2 vegetable, 3 lean meat, 1 1/2 fat

Frozen Raspberry Pie

This creamy, luscious pie is made by combining a fluffy cooked meringue with a raspberry puree, then pouring the mixture into a chocolate-cookie crust.


Ingredients


Crust

32 chocolate wafers, (about 6 1/2 ounces; see Note), plus 1 for garnish

1/4 cup confectioners' sugar

2 tablespoons canola oil

2 tablespoons skim milk

1 tablespoon butter

Filling

3 cups raspberries, fresh or frozen (thawed)

2 tablespoons lemon juice

1/4 teaspoon salt

2 large egg whites, at room temperature (see Tip)

1/2 cup granulated sugar

1/2 teaspoon cream of tartar
 
Preparation


1.Preheat oven to 350°F. Coat a 9-inch pie pan with cooking spray.

2.To prepare crust: Process 32 wafers, confectioners' sugar, oil, milk and butter in a food processor until finely ground. Press the mixture into the bottom and up the sides of the prepared pan, creating an even, dense crust. Bake for 12 minutes. Cool on a wire rack to room temperature, about 1 hour, pressing any puffed parts of the crust back into the pan.

3.To prepare filling: Meanwhile, puree raspberries, lemon juice and salt in a blender or food processor until smooth. Strain through a fine-mesh sieve into a medium bowl, pressing with a rubber spatula to extract the juice; discard seeds.

4.Bring 1 inch of water to a slow simmer in a large saucepan. Combine egg whites, granulated sugar and cream of tartar in a 3-quart stainless-steel bowl. Beat with an electric mixer on medium speed until foamy. Set the bowl over the simmering water and continue to beat on medium speed, moving the mixer around, until the mixture is glossy and thick, about 3 1/2 minutes. Increase the speed to high, and continue beating over the simmering water until very stiff and glossy, about 3 1/2 minutes more (the eggs will be at a safe temperature, 160°F, at this point). Remove from the heat (be careful of the escaping steam) and continue beating on medium speed until room temperature, 3 to 5 minutes.

5.Fold the raspberry puree into the meringue until combined. Pour the raspberry filling into the pie crust; crumble the remaining chocolate wafer over the top. Place the pie on a level surface in your freezer and freeze until solid, at least 6 hours. To serve, let the pie stand at room temperature until softened slightly, about 10 minutes, before slicing.

Tips & Notes

Make Ahead Tip: Cover with plastic wrap and store in the freezer for up to 2 weeks.

Note: Look for chocolate wafer cookies without any partially hydrogenated oils. Our two favorites were both from Newman's Own Organics: Tops & Bottoms and Chocolate Alphabet Cookies. Chocolate Snaps from

Mi-Del will also work, but the chocolate flavor isn't as rich.

Tip: To get the most volume from beaten eggs, it's best for them to be at room temperature. Either set the eggs out on the counter for 15 minutes or submerge them in their shells in a bowl of lukewarm (not hot) water for 5 minutes.

Nutrition

Per serving: 220 calories; 7 g fat (1 g sat, 2 g mono); 4 mg cholesterol; 37 g carbohydrates; 3 g protein; 4 g fiber; 165 mg sodium; 126 mg potassium.

Chicken & Spinach Soup with Fresh Pesto

This fragrant, Italian-flavored soup takes advantage of quick-cooking ingredients—boneless, skinless chicken breast, bagged baby spinach and canned beans. It features a simple homemade basil pesto swirled in at the end to add a fresh herb flavor. If you are very pressed for time, you can substitute 3 to 4 tablespoons of a store-bought basil pesto.


Ingredients


2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided

1/2 cup carrot or diced red bell pepper

1 large boneless, skinless chicken breast (about 8 ounces), cut into quarters

1 large clove garlic, minced

5 cups reduced-sodium chicken broth

1 1/2 teaspoons dried marjoram

6 ounces baby spinach, coarsely chopped

1 15-ounce can cannellini beans or great northern beans, rinsed

1/4 cup grated Parmesan cheese

1/3 cup lightly packed fresh basil leaves

Freshly ground pepper to taste

3/4 cup plain or herbed multigrain croutons for garnish (optional)
 
Preparation


1.Heat 2 teaspoons oil in a large saucepan or Dutch oven over medium-high heat. Add carrot (or bell pepper) and chicken; cook, turning the chicken and stirring frequently, until the chicken begins to brown, 3 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in broth and marjoram; bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, until the chicken is cooked through, about 5 minutes.

2.With a slotted spoon, transfer the chicken pieces to a clean cutting board to cool. Add spinach and beans to the pot and bring to a gentle boil. Cook for 5 minutes to blend the flavors.

3.Combine the remaining 1 tablespoon oil, Parmesan and basil in a food processor (a mini processor works well). Process until a coarse paste forms, adding a little water and scraping down the sides as necessary.

4.Cut the chicken into bite-size pieces. Stir the chicken and pesto into the pot. Season with pepper. Heat until hot. Garnish with croutons, if desired.

Nutrition

Per serving: 204 calories; 8 g fat (2 g sat, 4 g mono); 29 mg cholesterol; 16 g carbohydrates; 18 g protein; 6 g fiber; 691 mg sodium; 529 mg potassium.



1/2 Carbohydrate Serving



Exchanges: 1 starch, 1 vegetable, 2 lean meat, 1 fat