6 WBMO - Italian Chicken

Recipe from here:

                                 Italian Chicken

 3 Whole Chicken Breasts, Cut into Strips
1 - 2 Red or Green Bell Peppers
 1 Cup Dry White Wine 1 - 2 Sweet Onions, Chopped
 1 - 2 Garlic Cloves, Minced
3 - 4 Zucchini, Sliced
 1 lb Mushrooms, Sliced
5 Cans Chopped Tomatoes (14½oz each)
 1 Can Tomato Paste
 1 Pkt Very Low Sodium Chicken Bouillon
1 Cup Water Italian Seasoning

Mix Pepper Marinate chicken, onions, garlic and bell peppers in wine for about 30 minutes. Pour into large pre-heated skillet and sauté until chicken is cooked through Add remaining ingredients, seasoning with desired amounts of Italian seasoning mix and pepper; simmer for about 30 minutes. Servings: 10 - 12 (depending on cooked weight of chicken)

servings containing 2 oz. Protein B and Free Vegetables (or count as Veg A) Serve over rice or potatoes to include Carb A

6 WBMO - Broccoli Mushroom Chicken Rolls

From member ......  I happened to come up w/this recipe because I had mushrooms and onions leftover from when I first created my "Pizza Chicken" and the flavor was a wonderful creamy buttery surprise.  The amounts of each veggie in each roll should depend on your personal taste and length of strip. This one is another hit w/the family, they don't even know that it has no salt!

• 3 chicken breasts, pounded to 1/8" thick
• no salt seasoning or nsa poultry seasoning
• 1 large garlic clove minced
• 1 bunch broccoli (discard stems, separate florets)
• 1 cup mushrooms, sliced
• ¼ medium onion, sliced

Preheat oven to 400º F. Slice each breast lengthwise into 3 portions creating thick strips. (BMOS Note:  Please note that your portion depends upon the weight of the chicken breast, so we can’t say with certainty that each strip will be the proper sized portion.) Sprinkle with no salt seasoning or poultry seasoning and garlic. In the center of each strip (across the width) place a few pieces of onion.  The tips should be extended a little off both sides.

Place some broccoli florets on top of the onion slices alternating direction so that there are florets extending a little off both sides. Place the mushrooms on top of the broccoli. Fold the sides of the chicken over the veggie mixture forming a roll (for shorter strips you may need to secure with a toothpick.) Place each roll seam-side down in a non-stick baking pan. Sprinkle each roll  with Italian seasoning. Bake covered for 30 minutes, uncover and bake an additional 10 minutes.

Compatible with Body Type:

Breakfast A-B-C-D-E

Morning Snack A-B-C-D-E

Lunch A-B-C-D-E

Afternoon Snack  A-B-C-D-E

Dinner A-B-C-D-E

PM Snack  A-D-E

This Recipe Contains:  Protein B, Free Veggies

6 WBMO - Mushroom Lover’s Meatballs

From member Associate Recipe Consultant Gail IS there fungus among us?  If not, perhaps there should be.  Since the primary flavor in the little meatballs is definitely mushroom, pass this one on by if you’re not a fungal fiend like I am. 

If you have a food processor, this is a breeze! Adapted from a recipe from Gourmet Magazine

• 12 oz ground chicken breast (got a meat grinder?  If not, ground turkey breast will be okay.)
•  ¾ lb mushrooms
• 2 garlic cloves, finely chopped
• 1 sprig fresh thyme
• 1 cup finely chopped onion (about 1 medium)
• 1 rounded teaspoon nsa tomato paste
• ¼ teaspoon on-plan soy sauce (see Condiment Recipe Forum)
• 1/8 teaspoon freshly ground pepper
• 1 teaspoon fresh lemon juice
• 1 teaspoon arrowroot
• 1 tablespoon finely chopped fresh chives for garnish

Preheat oven to 350 degrees F.

Finely chop mushrooms in food processor then transfer to large saucepan along with garlic and thyme.  Cook, covered, over medium-low heat until the liquid mushrooms give off reaches a boil, then cook, covered, stirring occasionally, 2 minutes more.  Watch the mushrooms so the liquid doesn't cook away.  Transfer to a strainer lined with cheesecloth, discard thyme and when cool enough to handle, take up edges of cheesecloth, twisting to close top of bundle and wring out as much liquid as possible. If you don't have cheesecloth, strain through a fine mesh strainer, pressing liquid out with the back of a cooking spoon.  Reserve liquid and mushroom solids separately.

Cook onion in 2 tablespoons of the mushroom liquid, in a clean covered saucepan,  8- 10 minutes till softened over medium low heat, stirring occasionally.  Transfer to bowl and let cool 5 minutes.  Add chicken, mushroom solids, soy sauce substitute, tomato paste, pepper and lemon juice and mix well.

Use a nonstick baking pan or line with parchment.  Form into about 24 small meatballs.   Bake about 15 minutes until cooked through.

While meatballs bake, measure out 1 tablespoon mushroom liquid and boil remainder in cleaned saucepan, reducing in volume slightly.  Mix arrowroot and 1 tablespoon mushroom liquid in a small bowl and add to sauce.  Stir till thickened and remove from heat.  Serve meatballs drizzled with sauce, sprinkled with chopped chives.

Compatible with Body Type:

Breakfast A-B-C-D-E

Morning Snack A-B-C-D-E

Lunch A-B-C-D-E

Afternoon Snack  A-B-C-D-E

Dinner A-B-C-D-E

PM Snack  A-E

This Recipe Contains:  Protein B, Free Veggies

6 WBMO - Chicken Merlot With Mushrooms

Website : http://www.geocities.ws/mt6wbm/recipes/chickenmerlotmushrooms.txt

Chicken Merlot With Mushrooms 

~ from Sam

2 1/2 to 3 lbs. meaty chicken pieces, skinned 
3 c. sliced fresh mushrooms 
1 large onion, chopped 
2 cloves garlic, minced 
3/4 c. chicken broth 
1 6-ounce can tomato paste
1/4 c. dry red wine (such as Merlot) or chicken broth
2 tbsp. rice 
2 tbsp. snipped fresh basil or 1 1/2 tsp. dried basil, crushed
2 tsp. equal 
1/4 tsp. pepper 
2 c. hot cooked rice noodles 

Rinse chicken; set aside. In a 3 1/2-4-or 5-quart crockery cooker place
mushrooms, onion, and garlic. Place chicken pieces on top of the 
vegetables.
In a bowl combine broth, tomato paste, wine or chicken broth, rice, 
dried
basil (if using), equal, pepper. Pour over all. 

Cover; cook on low-heat setting for 7 to 8 hours or on high-heat 
setting for
3 1/2 to 4 hours. If using, stir in fresh basil. To serve, spoon 
chicken,
mushroom mixture, and sauce over hot cooked noodles .