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Cholesterol: 114 mg
Sodium: 149 mg
1 cup carrots, diced
1 cup celery, diced
1 cup onions, diced
1 tbs. garlic, chopped
1 lb. lentils
1 cup white wine
3-4 cups defatted chicken stock
2 bay leaves
2 rosemary sprigs
1 tsp. salt
1 tsp. fresh pepper
Sauté vegetables in olive oil. Add lentils and white wine. Cook
until wine is absorbed. Add stock, herbs and spices. Simmer for
about 40 minutes or until the lentils are tender.
1 tbs. garlic, sliced
1 tbs. olive oil
2 cups tomatoes, peeled, seeded and diced 2 tbs. fresh basil
½ tsp. salt
½ tsp. fresh pepper
Toast garlic in olive oil. Add tomatoes and stew for 10 minutes.
Add basil, salt and pepper, and set aside.
4 chicken breasts, 7 oz. each, boneless and skinless
½ lb. fresh spinach, steamed and chopped
¼ lb. low-fat mozzarella, grated
1 tsp. salt
Black pepper to taste
¼ cup white wine
½ cup defatted chicken stock
Pound the chicken between waxed paper or plastic wrap until thin
and even. Place spinach and cheese on inside of the breast. Roll
carefully and skewer with toothpicks. Brown chicken on all sides
with a touch of vegetable oil in a nonstick pan. Add white wine and
stock to pan and bake in a 400°F oven for 5-7 minutes. Remove and
let sit for 5 minutes. Remove toothpicks and slice into ¼-inch
slices and arrange on plate with lentils and tomatoes.