* 4 boneless chicken breast halves * lemon juice * 6 tablespoons melted butter * 3 cups bread crumbs, toasted * 1/3 cup finely chopped onion * 1/2 cup chopped celery * 2 teaspoons parsley flakes * 3/4 cup chopped walnuts * 1/2 teaspoon seasoned salt * seasoned salt and pepper
Preparation: Mix together bread crumbs, half of the melted butter, onion, celery, parsley, walnuts, 1/2 teaspoon seasoned salt, and enough water to moisten. Lay out 4 squares of aluminum foil, double thickness, and butter generously. Make a mound of stuffing on each buttered square of foil then place on baking sheet.
Brush both sides of the chicken with lemon juice then with the remaining butter. Sprinkle with salt and pepper. Fold foil up over the chicken to make individual package. Bake at 350° for 40 minutes. Open packages to expose chicken and bake 15 minutes longer.
WALNUT SAUCE -recipe directly from Deborah Madison's cookbook-Vegetarian Cooking for Everyone: 3/4 cup freshly cracked walnuts 1 small garlic clove salt and freshly milled white pepper 2 to 3 TBS extra vigin olive oil or roasted walnut oil Grind the walnuts, garlic, 1/4 tsp salt in a mortar or food processor til smooth, gradually add the oil. Thin with about a 1/4 cup boiling water. The sauce will thicken as it cools Tasts for salt and season with pepper.
Excellent tossed with fresh pasta (dilute it first with the cooking water),....over cooked greens, especially chard.
yummy variation to the cranberry and walnut slaw in last entry: 1 tsp honey instead of 1/3 c. sugar a bit less oil and vinegar (~1/4 cup each) salt pepper 1/2 tsp mustard optional: a few drops tabasco/hot sauce
also added to the slaw: 2 stalks finely chopped celery some grated carrot 1/2 diced red pepper
current weight: 146.0
Fitness Minutes: (4,560) Posts: 3,393 5/2/09 5:54 P
Marion Cunningham's Cranberry & Walnut Coleslaw Serves 12
1 cup California walnuts, coarsely chopped 1 cup dried cranberries 2 cups red cabbage, finely sliced 2 cups green cabbage, finely sliced 1/4 cup thinly sliced red onion
1/3 cup cider vinegar 1/3 cup vegetable oil 1/3 cup sugar 1 teaspoon celery seed
Directions 1. In a medium bowl mix the dressing ingredients. 2. Toss coleslaw ingredients into bowl and mix well. 3. Cover and refrigerate about 3 hours before serving. Stir and drain off liquid before serving.
This coleslaw keeps for about 5 days, covered and refrigerated.
Calories 179 Total Fat 13 g Saturated Fat 1 g Monounsaturated Fat 4 g Polyunsaturated Fat 7 g Trans Fat 0 g Cholesterol 0 mg Sodium 6 mg Total Carbohydrate 17 g Dietary Fiber 2 g Protein 2 g
current weight: 141.0
Fitness Minutes: (4,560) Posts: 3,393 5/2/09 5:50 P
* 2 (1 ounce) squares unsweetened chocolate, chopped * 1 cup all-purpose flour * 1 teaspoon baking powder * 1/4 teaspoon salt * 1/2 teaspoon ground cinnamon * 1/2 cup shortening * 1 1/4 cups white sugar * 2 eggs * 1/2 cup applesauce * 1 teaspoon vanilla extract * 1/2 cup chopped walnuts
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9 inch baking pan. 2. Melt chocolate in the microwave or in a bowl over a pan of simmering water. Stir frequently until smooth. Remove from heat, and let cool. 3. Cream together the shortening and sugar until smooth. Beat in the eggs one at a time, stirring constantly until well blended. In a separate bowl, mix together applesauce, melted chocolate and vanilla. Add to the egg mixture, stirring until smooth. 4. Combine the flour, baking powder, cinnamon and salt; gradually stir into the batter. Fold in chopped walnuts. Spread evenly into the prepared pan. 5. Bake for 20 to 25 minutes in the preheated oven, or until a toothpick inserted in the middle of cake comes out clean. Let cool in pan before cutting.
Nutritional Information Servings Per Recipe: 48 Amount Per Serving
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