#221 - In Good Taste

Mary Kimbrough, Director of Nutrition Services at Zale Lipshy University Hospital (at Southwestern Medical Center) and co-author of "In Good Taste" prepares a delicious, healthy meal from the cookbook. Chef Jeffery Akens joins Mary and Carol to prepare Lemon Poppy Seed Muffins. If you have any questions about these recipes, or are interested in more information, please e-mail Mary at mkimbr@zluh.org.

Marinated Chicken Breast with Spicy Fruit Salad

Serves 8

2 cups apple cider

1 tablespoon honey

2 cloves garlic, peeled and minced

3 each shallots, peeled and minced

1 tablespoon fresh, minced ginger

1 tablespoon whole grain mustard

1 1/2 teaspoons fresh cracked pepper

2 tablespoons cilantro, washed and cleaned

8 boneless, skinless chicken breasts, 5 ounces each

Spicy Fruit Salad (see recipe below)

8 leaves bibb lettuce

In a clean mixing bowl, place cider, honey, garlic, shallots, ginger, mustard, pepper, and cilantro. Combine mixture thoroughly. Marinate chicken breasts in marinade, refrigerated, approximately 20 minutes. Remove chicken from marinade, and discard marinade. Place chicken on hot grill, and cook for 3 to 4 minutes on each side or until done. Remove chicken from grill. Spoon Spicy Fruit Salad onto a bed of bibb lettuce. Place grilled chicken breast next to salad.

Spicy Fruit Salad

Serves 12 - 1 cup servings

3 cups each fresh honeydew and cantaloupe melon balls

2 cups fresh orange segments

3 cups fresh, cleaned, washed grapes

3 cups fresh diced chunk pineapple

2/3 cup simple syrup*

12 fluid ounces orange juice

3 tablespoons fresh ginger

1 teaspoon sambal paste (spicy red pepper paste)

Prepare melon balls, orange segments, grapes and pineapple. Combine simple syrup with orange juice, ginger and sambal paste. Combine with fruits. Marinate overnight in refrigerator.

*For Simple Syrup: Dissolve sugar in a ratio of 2:1 in water on top of the stove. (For example; 2 cups of sugar to 1 cup of water.) Let cool completely before use.

Nutritionals per serving: Calories 140, Protein 1 gm, Fat 1 gm, Carbohydrates 36 gms, Cholesterol 0 mg, Sodium 34 mg.

Lemon Poppy Seed Muffins

Serves 12 - 1 muffin servings

8 ounces flour

3 teaspoons poppy seeds

1/2 teaspoon kosher salt

1/2 teaspoon baking soda

8 ounces sugar

3 tablespoons margarine, soft

4 egg whites

8 fluid ounces nonfat plain yogurt

1 tablespoon lemon extract

grated zest of 1 lemon

1 teaspoon vanilla bean seeds (scraped and removed from vanilla bean)

vegetable spray as needed

Preheat oven to 375° F (190° C). In small bowl, combine flour, poppy seeds, salt and baking powder. In stainless steel mixing bowl, cream together sugar and margarine, then whisk in egg whites. Add yogurt, lemon extract, lemon zest and vanilla bean and whisk mixture vigorously. Fold in flour mixture and combine thoroughly. Line muffin tins with paper muffin cups or spray with vegetable spray. Divide mixture into muffin cups. Bake for 15-20 minutes until golden brown, or until a wooden toothpick inserted in center comes out clean.

Nutritionals per serving: Calories 187, Protein 4 gm, Fat 3 gm, Carbohydrates 35 gm, Cholesterol 0 mg, Sodium 199 mg.

>Recipes from In Good Taste by Victor Gielisse, Mary E. Kimbrough and Kathryn G. Gielisse (Prentice Hall)

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