LAFAYETTE, Ind. (WLFI/Pampered Chef) - Rhonda Feuer, an Independent Senior Director for Pampered Chef, visited NewsChannel 18 to offer a tip for using that leftover turkey - substituting it in chicken recipes!
Chicken Enchilada Pizza
- 1 pkg (13.8 oz/283 g) refrigerated pizza crust
- 1/2 medium onion
- 1 jalapeño pepper
- 8 oz (250 g) Colby & Monterey Jack or marble cheese blend (about 2 cups/500 mL grated), divided
- 2 cups (500 mL) diced cooked chicken breasts
- 1/2 cup (125 mL) mild green taco sauce
- 3 garlic cloves, pressed
- 1/2 cup (125 mL) grape tomatoes
- 1/2 cup (125 mL) loosely packed fresh cilantro
- Preheat oven to 425°F (220°C). Lightly brush Large Bar Pan with vegetable oil using Chef's Silicone Basting Brush. Unroll dough onto bottom of pan, gently stretching and pressing dough to cover bottom. Bake 12–14 minutes or until crust is golden brown.
- Meanwhile, coarsely chop onion and jalapeño with Food Chopper. Grate cheese with Ultimate Mandoline fitted with grating blade. In Classic Batter Bowl, combine onion, jalapeño, 1/2 cup (125 mL) of the cheese, chicken, taco sauce and garlic pressed with Garlic Press; mix well using Small Mix 'N Scraper(R).
- Remove pan from oven to Stackable Cooling Rack. Sprinkle 1 cup (250 mL) of the cheese evenly over crust; top with chicken mixture and remaining cheese. Bake 6–7 minutes or until crust is deep golden brown and cheese is melted. Remove pan from oven to cooling rack.
- Slice tomatoes lengthwise into quarters using Utility Knife. Coarsely chop cilantro. Sprinkle tomatoes and cilantro over pizza. Cut pizza into 12 rectangles with Pizza Cutter. Serve using Mini-Serving Spatula.
Yield: 6 servings
Nutrients per serving: (2 rectangles): Calories 380, Total Fat 15 g, Saturated Fat 9 g, Cholesterol 75 mg, Carbohydrate 34 g, Protein 28 g, Sodium 820 mg, Fiber 2 g
Cook's Tip: For a less spicy version, seed the jalapeño pepper before chopping.
Monterey Jack cheese can be substituted for the Colby & Monterey Jack cheese, if desired.
If desired, 1/4 cup (50 mL) medium green enchilada sauce can be substituted for the green taco sauce.
Thai Basil Chicken Lettuce Wrap
Bottled poppy seed salad dressing gets the flavorful peanut sauce off to a running start for these refreshing wraps.
Total time: 20 minutes
- Peanut Sauce
- 2 tbsp (30 mL) dry-roasted peanuts
- 1 tbsp (15 mL) chopped fresh basil
- 1/4 cup (50 mL) poppy seed salad dressing
- 2 tsp (10 mL) Asian Seasoning Mix
- 1 tbsp (15 mL) rice vinegar
- 1 tbsp (15 mL) water
- 1 small cucumber
- 1/2 medium red bell pepper
- 11/2 cups (375 mL) shredded cooked chicken (8 oz/250 g)
- 4 large Boston or bibb lettuce leaves
- Additional chopped peanuts and chopped fresh basil (optional)
- For sauce, chop peanuts using Food Chopper. Chop basil using Chef’s Knife. Combine peanuts, basil, dressing, seasoning mix, vinegar and water in Small Batter Bowl; set aside.
- For salad, peel cucumber; slice into julienne strips using Julienne Peeler, avoiding seeds. Slice bell pepper into thin strips. Shred chicken; toss with half of the sauce. Set remaining sauce aside for dipping.
- To serve, divide cucumber among lettuce leaves. Spoon chicken mixture over cucumber. Top with bell pepper. Garnish wraps with additional peanuts and basil, if desired. Serve with remaining peanut sauce.
Yield: 2 servings
U.S. Nutrients per serving: Calories 410, Total Fat 22 g, Saturated Fat 5 g, Cholesterol 100 mg, Carbohydrate 13 g, Protein 36 g, Sodium 420 mg, Fiber 2 g
U.S. Diabetic exchanges per serving: 1 starch, 4 low-fat meat, 2 fat (1 carb)
Chef’s Corner: These wraps are colorful when served open-face but can also be wrapped between two lettuce leaves, if desired. Romaine, green or red leaf lettuces are also good options for making lettuce wraps.
Tortillas can be substituted for the lettuce leaves for a heartier version.
Our Asian Seasoning Mix gives this peanut sauce the perfect balance of authentic flavor. The sauce can easily be doubled and is delicious served with grilled chicken or with vegetables for dipping.
If desired, 2 tsp (10 mL) soy sauce, 1 tsp (5 mL) finely grated gingerroot and 1 pressed garlic clove can be substituted for the Asian Seasoning Mix.
Giving these recipes a try? Leave a comment to let us know how it turned out, share a cooking tip, or suggest a variation on the recipe!
Copyright ©The Pampered Chef, Ltd., 2007