SALE!! Sue Gregg's "Main Dishes" Cookbook

Main Dishes overs the range of all food groups with vegetarian alternatives. Data for exchanges, calories, carbohydrate, protein, fat, and fiber. Recipes meet U.S. dietary Guidelines without refined flour, sugar or hydrogenated fats. Low-fat/high-fiber alternatives satisfy meat and potatoes appetites. 290 pages. Spiral-bound: 290 pages Publisher: Eating382; 2nd edition (June 1995) Language: English ISBN-10: 1878272004 ISBN-13: 978-1878272003

Sample Recipe: Baked Parmesan Chicken

AMOUNT: 6 Servings Bake uncovered: 350°F (175°C) - 1 hour This recipe from the Main Dishes cookbook makes special occasions really special! Goes well with brown rice or brown rice pilaf. The recipe below offers an alternative low fat version. Left over pieces can be served cold sliced atop a salad. The Baked Parmesan Chicken Nuggets version, a favorite of children, can be served in smaller portions as a budget stretcher. Freezable. 1. Blend in blender until small bread crumbs are formed; pour into shallow bowl

• 1 slice whole grain bread--to make 1 cup crumbs
• 2 sprigs parsley (for about 1/4 cup minced)
• 1/2 cup Parmesan cheese or 3 tablespoons (for reduced fat)
• 1/8 teaspoon salt
• 1/8 teaspoon garlic powder

2. Trim visible fat from chicken pieces; dip pieces in butter or milk; pour any remaining butter into baking pan, or for reduced fat spray the pan with non-stick spray:

• 2 lbs skinned boneless chicken breast pieces
• 1/2 cup (1 stick) butter (unsalted preferred) or 1/4 - 1/2 cup nonfat milk as needed (for reduced fat)

3. Coat chicken pieces in crumb mixture on both sides; place in single layer in baking pan. 4. Garnish with paprika; bake uncovered at 350°F (175°C) until tender, about 1 hour; baste 2 or 3 times during baking. Cover with foil if chicken begins to brown too much before done.