FRENCH CHICKEN IN WINE

Cookware: Lifetime® 11” Skillet and Cover
Yield: 4 Servings

Ingredients:

• 4 skinless, boneless chicken breast halves
• 12 pearl onions, peeled
• 2 cups whole button mushrooms
• 3 medium carrots, scraped, sliced
• 1 cup burgundy or other red wine, or non-alcoholic grape juice
• 2 cloves garlic, minced
• 1 bay leaf, halved
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon dried thyme, crushed
• ½ teaspoon dried oregano leaves, crushed
• ⅛ teaspoon pepper
• 2 tablespoons minced fresh parsley
• ¼ cup cold water
• 4 teaspoons flour
  

Rinse chicken under cold water; pat dry. Preheat Lifetime® 11” Skillet over medium heat until several drops of water sprinkled in pan skitter and dissipate. Brown chicken, about 3 to 5 minutes, until chicken loosens from pan; turn and brown other side 3 to 5 minutes, until golden brown.

Add onions, mushrooms, carrots, burgundy, garlic, bay leaf, rosemary, thyme, oregano and pepper; mix well. Cover and cook until the water seal forms and cover spins freely. Reduce heat to low and cook 20 to 25 minutes, until chicken and vegetables are tender.

With slotted spoon, remove chicken and vegetables to heated serving platter; keep warm. Remove and discard bay leaf. Stir in parsley.

In small bowl or cup, blend water and flour until smooth. Stir into wine sauce; cook until thickened and bubbly, stirring frequently. Cook 1 additional minute. Pour sauce over chicken and vegetables.

Nutrients per serving: Calories 280.7, Total Fat 2.2g, % Fat 7.9%, Cholesterol 65mg, Protein 29.9g, Sodium 844mg, Fiber 6.6g, Carbohydrates 26.7g

Accompaniments: Hot noodles or creamy mashed potatoes, crisp-tender green beans and Apple Sorbet (Link to Dessert Page).

ALGERIAN/MOROCCAN CHICKEN COUSCOUS

Cookware: Lifetime® 11” Skillet and Cover
Yield: 4 Servings

Ingredients:

• 4 skinless, boneless chicken breast halves
• 1 large carrot, scraped, sliced
• 1 medium onion, chopped
• ½ cup fat-free chicken stock or water
• 1 teaspoon ground coriander
• 1 clove garlic, minced
• ¼ teaspoon cayenne pepper
• ½ teaspoon ground turmeric, divided
• 1 cup drained canned chick-peas
• 1 small zucchini, sliced
• ½ cup dry couscous
• ¼ cup golden raisins
• 1 tablespoon extra virgin olive oil
• ½ cup boiling fat-free chicken stock, or boiling water
  

Preheat Lifetime® 11” Skillet over medium heat until several drops of water sprinkled in pan skitter and dissipate. Brown chicken, about 3 to 5 minutes, until chicken loosens from pan; turn and brown other side 3 to 5 minutes, until golden brown.

Stir in carrots, onion, chicken stock, coriander, garlic, cayenne pepper and ¼ teaspoon turmeric. Cover and cook until the water seal forms and cover spins freely. Reduce heat to low and simmer 25 minutes.

Stir in chick-peas and zucchini; increase heat to medium. Cover and cook until the water seal forms. Reduce heat to low and simmer another 15 minutes.

Meanwhile, in medium bowl, combine couscous, raisins, olive oil and remaining ¼ teaspoon turmeric; pour in chicken stock. Mix well and let stand 5 minutes. Fluff with fork. Spoon into center of heated shallow serving dish or platter. Arrange chicken and vegetables around couscous; pour stewing liquid over couscous, chicken and vegetables.

Nutrients per serving: Calories 481.6, Total Fat 11.4g, % Fat 21.2%, Cholesterol 53mg, Protein 35.4g, Sodium 317mg, Fiber 11.7g, Carbohydrates 60.1g

Accompaniments: Hot pita bread and salad of fresh berries, pineapple and melon balls on a bed of baby greens with a balsamic vinaigrette.

GREEK FISH AND VEGETABLES

Cookware: Lifetime® 11” Skillet and Cover
Yield: 6 Servings

Ingredients:

• 2 pounds whole fish, trimmed, cleaned, cut into serving pieces
• 2 tablespoons lemon juice
• 3 tablespoons olive oil, divided
• 2 cloves garlic, minced
• 3 medium tomatoes, chopped or 1 16-ounce can chopped tomatoes, drained
• 2 medium onions, thinly sliced
• 1 green bell pepper, seeded, chopped
• 1 large lemon, seeded, very thinly sliced
• 2 tablespoons minced fresh parsley
• 1 10-ounce package frozen spinach, thawed, drained
• 1 medium zucchini, sliced
• 2 stalks celery, chopped
• ¾ cup dry white wine, or clam juice or fish stock
• ¾ cup tomato sauce
• ¼ teaspoon pepper
• 3 large potatoes, scrubbed, sliced ¼-inch thick
• Vegetable oil spray
• Paprika
• Chopped fresh parsley for garnish
  

Rinse fish in cold water; pat dry with paper towels. Rub with lemon juice and about 1 tablespoon oil. Refrigerate while preparing vegetables.

In Lifetime® 11” Skillet over medium heat, preheat remaining 2 tablespoons oil 2 minutes, swirling to coat surface. Add garlic, tomatoes, onions, green pepper, lemon slices, parsley, spinach, zucchini and celery; mix well. Cover and cook until the water seal forms and cover spins freely. Reduce heat to low and simmer 20 minutes. Add wine, tomato sauce and pepper; increase heat to medium, cook and stir 5 minutes.

Transfer vegetable mixture to bowl. Arrange fish in single layer in skillet; spoon hot vegetable mixture with liquid on top. Arrange potato slices in single layer on top of fish and vegetables, overlapping slightly as necessary. Lightly coat potatoes with vegetable spray; sprinkle with paprika. Place skillet over medium heat. Cover and cook until the water seal forms. Reduce heat to low and simmer 45 to 55 minutes, until fish and potatoes are done. Garnish with chopped parsley and serve immediately.

Nutrients per serving: Calories 293, Total Fat 8.4g, % Fat 26.5%, Cholesterol 65mg, Protein 31.3g, Sodium 507mg, Fiber 4.5g, Carbohydrates 20.9g

SPANISH VEAL SCALLOPS

Cookware: Lifetime® Pudding Pan; Lifetime® 11” Skillet and Cover
Yield: 4 Servings

Ingredients:

• 12 dried mushrooms
• 1 pound veal scallops
• 2 tablespoons flour
• 1 tablespoon olive oil
• 1 medium onion, thinly sliced
• 2 medium tomatoes, chopped
• ½ cup fat-free chicken stock
• 1 teaspoon cornstarch
  

In Lifetime® Pudding Pan, soak mushrooms in very warm water 2 to 3 hours; drain. Rinse mushrooms and drain again; cut into small pieces. Set aside.

Dredge veal scallops in flour, shaking off excess. In Lifetime® 11” Skillet over medium heat, preheat oil 2 minutes. Brown veal, about 4 minutes on each side, half at a time, if necessary. Remove and keep warm.

In the same skillet, sauté onion and tomatoes 2 to 3 minutes. Blend cornstarch into chicken stock; stir into vegetable mixture. Cook and stir until thickened. Stir in mushrooms. Cover and cook until the water seal forms and cover spins freely. Reduce heat to low and simmer 8 minutes. Stir in veal; heat through. Serve immediately.

Nutrients per serving: Calories 215, Total Fat 9.2g, % Fat 38%, Cholesterol 64mg, Protein 18g, Sodium 305mg, Fiber 2.3g, Carbohydrates 15.9g

Accompaniments: Spinach Tomato Salad (Link to recipe) and Mexican Rice (Link to recipe)

THAI GINGER CHICKEN

Cookware: Lifetime® 11” Skillet or Lifetime® 7 Quart Wok
Yield: 4 Servings

Ingredients:

• 12 ounces skinless, boneless chicken breast
• 2 inches fresh ginger, peeled, thinly sliced, cut into thin shreds
• 1 tablespoon canola oil
• 2 teaspoons peanut oil
• 1 teaspoon chopped garlic
• 2 tablespoons low-sodium soy sauce
• 4 ounces fresh mushrooms, thinly sliced
• ¼ cup water
• 2 tablespoons oyster sauce
• 1 teaspoon sugar
• ½ teaspoon pepper
• ½ medium onion, coarsely chopped
• 2 green onions, cut into 1-inch pieces
• ½ teaspoon cornstarch
• ½ medium red bell pepper, seeded, cut into thin strips
• ¼ cup loosely packed fresh cilantro leaves
• 2½ cups cooked rice
  

Slice chicken into ¼ x 2-inch pieces; set aside.

Place ginger in strainer or colander; rinse with cold water. Drain; reserve.

In Lifetime® 11” Skillet or Lifetime® 7 Quart Wok over medium heat, preheat oils 2 minutes until very hot, but not smoking. Stir-fry garlic 30 seconds. Add chicken and soy sauce; stir-fry 2 minutes. Add ginger shreds, mushrooms, and water; cook and stir 1 minute. Add oyster sauce, sugar, and pepper; stir-fry 2 minutes. Add onion and green onions; stir-fry 1 minute.

Dissolve cornstarch in 1 tablespoon water; add to skillet and stir-fry 1 minute, until sauce is lightly thickened. Transfer to serving dish; top with red pepper strips and cilantro. Serve immediately over hot rice.

Nutrients per serving: Calories 379.5, Total Fat 8g, % Fat 19%, Cholesterol 49mg, Protein 26.7g, Sodium 701mg, Fiber 3.8g, Carbohydrates 50.2g

Accompaniments: Salad of Napa cabbage and bok choy with light soy sauce vinaigrette and crunchy whole grain rolls.

JAPANESE SESAME STEAK

Cookware: Lifetime® Pudding Pan; Lifetime® 11” Skillet
Yield: 4 Servings

Ingredients:
Marinade and Dressing:

• 3 tablespoons dry sherry
• 3 tablespoons low-sodium soy sauce
• 3 tablespoons rice wine vinegar
• 2 tablespoons hoisin sauce
• ½ teaspoon grated fresh ginger
• ¼ cup water
• 2 tablespoons chopped green onion
• 1 tablespoon sugar
• 1 tablespoon dark roasted sesame oil
  

Main Dish:

• 1 pound boneless beef top sirloin steak, cut 1-inch thick
• 3 cups thinly sliced Napa cabbage
• 3 cups romaine lettuce, sliced ¼-inch thick
• ½ cup thinly sliced (diagonally) carrots
• ½ cup thinly sliced radishes
• ½ cup thinly sliced cucumber
• 1 cup hot cooked rice
• 24 snow pea pods, blanched
  

To make marinade, combine sherry, soy sauce, wine vinegar, hoisin sauce and ginger; mix well. Reserve ⅓ cup mixture.

To make dressing, combine remaining marinade with water, green onion, sugar and sesame oil; mix well. Makes ⅓ cup marinade; ¾ cup dressing.

Place steak in Lifetime® Pudding Pan; add reserved ⅓ cup marinade, turning to coat. Cover securely and marinate in refrigerator 2 hours, turning once. Remove steak; discard marinade.

Preheat Lifetime® 11” Skillet over medium heat until several drops of water scattered in pan skitter and dissipate. Pan-broil steak in hot skillet, about 8 minutes until meat loosens from pan; turn and brown other side about 8 minutes, until medium, or desired doneness. Let stand 5 minutes; carve steak into thin slices.

Meanwhile, combine cabbage, lettuce, carrots and radishes; place equal amounts on 4 individual plates. Arrange equal amount of cucumber slices in circle on top. Mound ¼ cup rice on top of cucumber slices. Fan pea pods around both sides of rice. Arrange steak slices in spoke fashion on salad greens, radiating down from rice. Serve with Sesame Dressing.

Nutrients per serving: Calories 329.5, Total Fat 11.7g, % Fat 32.1%, Cholesterol 64.6mg, Protein 28.4g, Sodium 630.5mg, Fiber 2.1g, Carbohydrates 27.6g

Accompaniments: Breadsticks and Poached Peaches

SHRIMP BANGKOK

Cookware: Lifetime® 11” Skillet or Lifetime® 7 Quart Wok
Yield: 4 Servings

Ingredients:

• ⅓ cup low-fat chunky peanut butter
• ⅓ cup low-sodium soy sauce
• 3 tablespoons lemon juice
• 3 tablespoons dark sesame oil, divided
• 2 tablespoons water
• 1 tablespoon minced fresh cilantro
• ⅛ teaspoon cayenne pepper
• 4 medium carrots, julienne
• 4 green onions, thinly sliced
• 1 medium red bell pepper, julienne
• 3 cups cooked rice
• ½ pound peeled, deveined, cooked shrimp
• ¼ cup unsalted peanuts for garnish
  

In small bowl, combine peanut butter, soy sauce, lemon juice, 2 tablespoons oil, water, cilantro and cayenne pepper; mix well and set aside.

In Lifetime® 11” Skillet or Lifetime® 7 Quart Wok over medium heat, preheat remaining 1 tablespoon oil 2 minutes. Stir-fry carrots, onions and bell pepper 2 minutes until crisp-tender. Add rice, shrimp and peanut sauce; mix well. Simmer 2 minutes, until heated through. Garnish with peanuts.

Nutrients per serving: Calories 619.8, Total Fat 27.3g, % Fat 38.4%, Cholesterol 86mg, Protein 27.8g, Sodium 881mg, Fiber 9.1g, Carbohydrates 70.6g

Variation: Substitute Rice Pilaf (Link to Recipe) for the cooked rice.

Accompaniments: Salad of mixed greens, red onion and a light vinaigrette, crisp-tender cauliflower and Strawberry Yogurt Parfaits

THAI GARLIC SHRIMP

Cookware: Lifetime® 11” Skillet or Lifetime® 7 Quart Wok
Yield: 2 Servings (4 as an appetizer)

Ingredients:

• 16 large shrimp, peeled, deveined, 10 to 12 ounces
• 1 tablespoon sugar
• 2 tablespoons low-sodium soy sauce
• 1 teaspoon oyster sauce
• 1 teaspoon pepper
• 1 tablespoon minced garlic
• 2 teaspoons peanut oil
• 1 tablespoon olive oil
• Lettuce leaves
• Red bell pepper strips
• Fresh cilantro leaves
• Tomato slices
• Cucumber slices
  

Thai Lemon-Cilantro Sauce:

• ½ medium red bell pepper, finely chopped
• ½ small red onion, finely chopped
• 1 teaspoon chopped garlic
• ¼ cup low-sodium soy sauce
• 1 tablespoon olive oil
• 1 teaspoon sugar
• 3 tablespoons lemon juice
• 2 tablespoons finely chopped unsalted roasted peanuts
• ½ cup finely chopped cilantro leaves
  

To make sauce: In bowl, combine bell pepper, onion, garlic, soy sauce, oil, sugar, lemon juice, peanuts and cilantro; mix well. Let stand 20 to 30 minutes to allow flavors to blend.

(This is a tasty, mild-flavored sauce. If hotter sauce is desired, add 1 to 2 teaspoons bottled chili-garlic sauce.)

In medium bowl, combine shrimp, sugar, soy sauce, oyster sauce, pepper and garlic; toss to thoroughly coat shrimp. Let stand 5 minutes, uncovered.

Preheat oils in Lifetime® 11” Skillet or Lifetime® 7 Quart Wok over medium heat until very hot but not smoking, about 3 minutes. Add shrimp and marinade; stir-fry 3 to 4 minutes, until shrimp are browned and plumped. Remove from heat.

Line serving plate with lettuce; transfer shrimp onto lettuce. Top with red pepper strips and cilantro. Garnish with tomato and cucumber. Serve immediately, or hold at room temperature, loosely covered, up to two hours before serving. Serve with Thai Lemon-Cilantro Sauce.

Nutrients per serving: Calories 553.9, Total Fat 25.1g, % Fat 40.7%, Cholesterol 437mg, Protein 54.5g, Sodium 1942.3mg, Fiber 1.1g, Carbohydrates 27.6g

Accompaniments: Hot rice, Oriental broccoli and Mandarin orange salad with peanut dressing.

HUNGARIAN CHICKEN PAPRIKA

Cookware: Lifetime® 11” Skillet and Cover; Lifetime® 3 Quart Saucepan
Yield: 4 Servings

Ingredients:

• 4 skinless, boneless chicken breast halves
• 1 large onion, chopped
• ¾ cup water
• ¼ cup dry white wine, or unsweetened apple juice
• 4 teaspoons paprika
• 1 teaspoon instant chicken bouillon granules
• 2 cups medium noodles, uncooked
• 5 teaspoons flour
• ½ cup reduced-fat dairy sour cream
• ¼ teaspoon paprika for garnish, optional
• 1 tablespoon chopped fresh parsley for garnish, optional
  

Rinse chicken; pat dry. Preheat Lifetime® 11” Skillet over medium heat until several drops of water sprinkled in pan skitter and dissipate. Brown chicken, about 3 to 5 minutes, until chicken loosens from pan; turn and brown other side 3 to 5 minutes, until golden brown. Remove to heated serving platter; keep warm.

In skillet, combine onion, water, wine, paprika and bouillon granules. Add chicken; cover and cook until the water seal forms and cover spins freely. Reduce heat to low and simmer 20 to 25 minutes, until chicken is tender and no longer pink in center.

In Lifetime® 3 Quart Saucepan, cook noodles according to package directions, omitting salt and oil. Drain and keep warm.

Using a slotted spoon, transfer chicken to center of heated serving platter; keep warm. Skim fat from juices. Measure juices; add water to make 1½ cups. In small bowl, blend flour into sour cream; gradually stir into pan juices. Return to skillet over medium-low heat; cook and stir until thickened and bubbly. Arrange cooked noodles around outside of chicken; spoon sauce over chicken and noodles. Garnish with paprika and parsley, if desired.

Nutrients per serving: Calories 221.4, Total Fat 3.3g, % Fat 47.7%, Cholesterol 71mg, Protein 24.9g, Sodium 224mg, Fiber 1.6g, Carbohydrates 20g

MEDITERRANEAN PASTA SALAD

Cookware: Lifetime® 3 Quart Saucepan, Lifetime® 2 Quart Saucepan and Cover, Lifetime® 9” Skillet and Cover
Yield: 6 Servings

Ingredients:

• 1 8-ounce package refrigerated or frozen cheese tortellini
• 1 9-ounce package frozen Italian-style vegetables
• 1 8-ounce can pineapple chunks, drained; reserve juice
• 4 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 3 tablespoons chopped fresh basil
• 3 tablespoons chopped fresh oregano
• 3 tablespoons chopped fresh parsley
• ¼ pound fresh turkey link sausage
• ½ medium red, yellow or green bell pepper, cut into 1-inch pieces
• Salt and pepper to taste
  

In Lifetime® 3 Quart Saucepan, prepare tortellini according to package directions, omitting salt and oil.

In Lifetime® 2 Quart Saucepan over medium heat, cook vegetables. Cover and cook until the water seal forms and cover spins freely. Reduce heat to low and cook 4 to 5 minutes, until vegetables are crisp-tender.

Meanwhile, in large serving bowl, combine ¼ cup reserved pineapple juice, vinegar, oil, basil, oregano and parsley; blend well.

In Lifetime® 9” Skillet over medium heat, brown sausage on all sides. Cover and cook until the water seal forms. Reduce heat to low and simmer 6 to 8 minutes, until done. Drain and discard grease. Cool 5 minutes; slice sausage about ¼-inch thick.

Drain tortellini and vegetables, if necessary; add to dressing along with sliced sausage, bell pepper, pineapple, salt, and pepper. Toss to coat evenly. Serve at room temperature or chilled. Toss again before serving; garnish with additional fresh herbs, if desired.

Nutrients per serving: Calories 144.8, Total Fat 6.9g, % Fat 41.4%, Cholesterol 20mg, Protein 6.2g, Sodium 243mg, Fiber 1.2g, Carbohydrates 15.7g

MIDDLE EASTERN FISH FILLETS

Cookware: Lifetime® 9” Skillet and Cover
Yield: 2 Servings

Ingredients:

• 1 small clove garlic
• ¼ cup sesame tahini
• ¾ cup water, divided
• 3 tablespoons lemon juice, divided
• ¼ teaspoon tamari
• ½ teaspoon dried thyme
• ¼ teaspoon crushed coriander seeds
• 12 ounces haddock fillets
• Salt to taste, optional
• Dash of pepper
• Lemon slices for garnish
• Fresh mint sprigs for garnish
  

In blender, combine garlic, tahini, ¼ cup water, 2 tablespoons lemon juice and tamari. Process on medium speed until smooth.

In Lifetime® 9” Skillet over medium heat, combine remaining ½ cup water, remaining 1 tablespoon lemon juice, thyme and coriander seeds; bring to boil. Carefully slide fish fillets into skillet. Cover and cook until water seal forms and cover spins freely. With spatula, turn fillets over. Cover and reduce heat to low and cook 10 minutes, until fish is opaque throughout and flakes easily when tested with a fork.

With slotted spatula, carefully remove fish fillets to heated individual dinner plates. Season with salt and pepper to taste. Discard poaching liquid. Pour sauce into pan; cook and stir over medium heat until hot and bubbly. Spoon sauce over fish fillets. Garnish with lemon slices and mint; serve immediately.

Nutrients per serving: Calories 144.8, Total Fat 6.9g, % Fat 41.4%, Cholesterol 20mg, Protein 6.2g, Sodium 243mg, Fiber 1.2g, Carbohydrates 15.7g

Substitutions: Use cod or flounder fillets in place of the haddock; cook accordingly (do not overcook).

COASTAL SPANISH PAELLA

Cookware: Lifetime® Paella Pan and Cover
Yield: 4 Servings

Ingredients:

• 2 tablespoons olive oil
• 2 large onions, halved horizontally and cut into thin wedges
• 1 green bell pepper, seeded, diced
• 8 cloves garlic, minced
• ½ cup rice
• ¼ teaspoon chili powder
• 1 16-ounce can diced tomatoes, undrained
• ½ cup water
• 1 bay leaf, halved
• ½ teaspoon salt, optional
• ¼ teaspoon sugar
• ⅛ teaspoon pepper
• 6 ounces peeled, deveined, cooked shrimp
• 2 cups frozen peas
• 3 tablespoons lemon juice
• 1 medium tomato, cut in wedges
• 16 cooked in-shell mussels, optional
• 16 cooked-in-shell clams, optional
  

In Lifetime® Paella Pan over medium heat, preheat oil 2 minutes. Add onions; sauté 5 minutes. Add bell pepper and garlic; stir-fry 4 minutes. Stir in rice and chili powder; cook and stir until rice is slightly browned. Add tomatoes, water, bay leaf, salt, sugar and pepper. Cover and cook until water seal forms and cover spins freely. Reduce heat to low and simmer 30 minutes.

Add shrimp, peas and lemon juice; gently toss to combine. Cook 5 minutes to heat through. Serve topped with tomato wedges and cooked mussels and clams, if desired.

Nutrients per serving: Calories 398.1, Total Fat 9.7g, % Fat 21.9%, Cholesterol 136.7mg, Protein 34g, Sodium 496.5mg, Fiber 2g, Carbohydrates 43.7g

FRENCH PROVENCAL VEGETABLE STEW

Cookware: Lifetime® 10 Quart Dutch Oven and Cover
Yield: 8-10 Servings

Ingredients:

• 1 pound eggplant, cut into 1-inch chunks
• 1 teaspoon salt
• 3 tablespoons extra virgin olive oil, divided
• 4 small zucchini, cut into 1-inch chunks
• 2 medium green bell peppers, seeded, coarsely chopped
• 1 large onion, halved, cut into wedges
• 4 large ripe tomatoes, peeled, coarsely chopped
• 1 large bay leaf, halved
• ¼ teaspoon freshly ground pepper
• Pinch of cayenne, optional
• 2 cloves garlic, minced
• ½ teaspoon dried thyme leaves, crumbled
• ¼ cup chopped fresh parsley
• 1 teaspoon chopped fresh basil
  

Place eggplant in colander; sprinkle with salt. Top with a weight and drain 30 minutes. Rinse with cold water; pat dry with paper towels

In Lifetime® 10 Quart Dutch Oven over medium heat, preheat oil 2 minutes; cook and stir eggplant, zucchini, bell peppers and onion, about 5 minutes. Add tomatoes, bay leaf, pepper, and cayenne. Cover and cook until water seal forms and cover spins freely. Reduce heat to low and simmer 30 minutes. Stir in garlic and thyme; mix well. Cook, uncovered, 20 minutes, or until thick and well blended. Sprinkle with fresh parsley and basil before serving. Serve hot or cold.

Nutrients per serving: Calories 77.8, Total Fat 4.9g, % Fat 51.6%, Cholesterol 0mg, Protein 1.9g, Sodium 70mg, Fiber 2.8g, Carbohydrates 8.5g

GERMAN BEEF WITH HORSERADISH SAUCE

Cookware: Lifetime® 7 Quart Dutch Oven and Cover; Lifetime® 9” Skillet
Yield: 6 Servings

Ingredients:

• 2 quarts cold water
• 2 large stalks celery with leaves, cut into 1-inch pieces
  1 medium carrot, scraped, sliced
• 1 large onion, sliced
• ½ bunch flat leaf parsley
• 1 teaspoon salt, optional
• 12 peppercorns
• 4 whole allspice
• 1 large bay leaf, halved
• 1 3-pound boneless beef rump roast, sirloin tip, or bottom round
  

Horseradish Sauce:

• 2 tablespoons butter or margarine
• ¼ cup flour
• ½ cup evaporated skim milk
• 3 tablespoons nonfat dry milk
• ¼ cup prepared horseradish, well drained
• 1 tablespoon freshly squeezed lemon juice
• 1½ teaspoons sugar
• ⅛ teaspoon freshly ground pepper
  

In Lifetime® 7 Quart Dutch Oven over medium heat, combine water, celery, carrot, onion, parsley, salt, peppercorns, allspice and bay leaf. Cover and cook until water seal forms and cover spins freely.

Gently ease beef into water. Cover and cook until water seal forms. Remove any foam. Cover and simmer 2 hours, until fork tender. With slotted spoons, transfer beef to large heated platter; cover and keep warm. Strain cooking liquid; reserve 2¼ cups liquid. Discard vegetables and spices.

To make sauce: In Lifetime® 9” Skillet over low heat, melt butter. Blend in flour; cook and stir 2 minutes. Stir in 2 cups reserved cooking liquid; increase heat to medium. Cook 3 to 5 minutes, stirring constantly, until thickened and smooth. Stir in evaporated milk, dry milk, horseradish, lemon juice, sugar, and pepper. Reduce heat to low; cook and stir 3 minutes.

Slice beef across grain about ¼-inch thick; arrange on heated platter, overlapping slices slightly. Spoon reserved ¼ cup cooking liquid over beef. Transfer sauce to heated gravy boat and serve separately with beef.

Nutrients per serving: Calories 227.8, Total Fat 6.9g, % Fat 25.1%, Cholesterol 34mg, Protein 15.4g, Sodium 619mg, Fiber 6.4g, Carbohydrates 31g

CHINESE CHICKEN WITH CASHEWS AND SNOW PEAS

Cookware: Lifetime® 9” Skillet or Lifetime® 5 Quart Wok
Yield: 2 Servings

Ingredients:

• 2 cloves garlic, minced
• 2 teaspoons minced fresh ginger
• 1 tablespoon sesame oil
• 1 tablespoon tamari
• 2 skinless, boneless chicken breast halves, cut into 1-inch pieces
• 8 ounces snow peas
• 2 tablespoons safflower oil
• ½ cup raw cashews
• Salt to taste, optional
• ¼ teaspoon pepper
  

In small bowl, combine garlic, ginger, sesame oil and tamari; mix well. Add chicken; toss to coat thoroughly and set aside.

Rinse and drain snow peas; trim ends and spread on kitchen towel to dry.

In Lifetime® 9” Skillet or Lifetime® 5 Quart Wok over medium heat, preheat safflower oil 2 minutes. Add cashews; stir-fry 2 minutes, until golden. With slotted spoon, remove cashews; set aside.

In same skillet or wok, stir-fry snow peas about 2 minutes, until bright green. Remove to serving dish.

Add chicken and marinade; stir-fry about 5 minutes, until opaque throughout. Return cashews and snow peas to skillet; toss and heat through. Season with salt and pepper to taste. Serve immediately.

Nutrients per serving: Calories 590.3, Total Fat 39.7g, % Fat 60.5%, Cholesterol 80.2mg, Protein 38.7g, Sodium 693.4mg, Fiber 3.4g, Carbohydrates 19.5g

Accompaniments: Brown rice, Napa cabbage salad and carrot sticks.

HUNGARIAN PORK CHOPS

Cookware: Lifetime® 11” Skillet and Cover
Yield: 4 Servings

Ingredients:

• 4 lean loin pork chops, about 1½ pounds, trimmed of fat, bone-in
• 1 small onion, chopped
• 1 cup fat-free chicken stock
• 1 cup dry white wine, or additional chicken stock
• 1 teaspoon flour
• 1 teaspoon Dijon-style mustard
• ½ teaspoon dried thyme leaves, crumbled
• ½ teaspoon dried sage leaves, crumbled
  

Preheat Lifetime® 11” Skillet over medium heat until several drops of water sprinkled in pan skitter and dissipate. Brown chops 3 to 5 minutes, until meat loosens from pan; turn and brown other side, about 3 to 5 minutes. Sprinkle onion over chops; pour chicken stock and wine over all. Cover and cook until the water seal forms and cover spins freely. Reduce heat to low and simmer 1 hour until tender.

Slowly sprinkle flour into sauce, stirring constantly. Cook and stir until smooth, about 1 minute. Stir in mustard, thyme and sage; blend well. Cook another 1 to 2 minutes, covered until heated through.

Nutrients per serving: Calories 323.9, Total Fat 17.2g, % Fat 55.6%, Cholesterol 84mg, Protein 28g, Sodium 416mg, Fiber 0.6g, Carbohydrates 2.9g

Accompaniments: Coleslaw, potatoes and rutabagas and crusty caraway rye rolls.

SINGAPORE BRAISED CORIANDER CHICKEN

Cookware: Lifetime® 11” Skillet and Cover or Lifetime® 7 Quart Wok and Cover
Yield: 4 Servings

Ingredients:

• 3 tablespoons low-sodium soy sauce
• 3 tablespoons ground coriander seeds
• 2 tablespoons sugar
• 1 teaspoon freshly ground pepper
• 1 2 to 3-pound chicken, cut into 8 pieces, skin removed
• 1 tablespoon canola oil
• 2 large onions, thinly sliced
• 1 large clove garlic, minced
• 1 tablespoon grated fresh ginger
• 2 cups plus 2 tablespoons water, divided, or fat-free chicken stock
• 1 tablespoon cornstarch
• Salt and pepper to taste, optional
  

In small bowl, combine soy sauce, coriander, sugar and pepper; blend well. Arrange chicken pieces in large shallow bowl; pour marinade over chicken, turning to coat thoroughly. Marinate 20 to 30 minutes, turning twice.

In Lifetime® 11” Skillet or Lifetime® 7 Quart Wok over medium heat, preheat oil 2 minutes. Add onions, garlic and ginger; stir-fry about 3 minutes, until onions are glossy. Add chicken with marinade; stir-fry until chicken is lightly browned. Add 2 cups water; cover and cook until water seal forms and cover spins freely. Reduce heat to low and simmer 30 minutes, or until chicken is tender.

Dissolve cornstarch in remaining 2 tablespoons water; stir into chicken mixture. Cook and stir until thickened and clear. Cook 2 additional minutes, stirring occasionally. Adjust seasoning with salt and pepper, if desired.

Nutrients per serving: Calories 412, Total Fat 15.2g, % Fat 33.2%, Cholesterol 127.6mg, Protein 45.5g, Sodium 588.9mg, Fiber 1.4g, Carbohydrates 23.3g