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Curry Chicken Casserole, Egg Noodles with Ginger, Lime Yogurt Pie
Prep Cook Cals Fat Fat% Chol Pro Carb Fiber Sugar Sod.
35 min 35 min 1691 93.6g 50% 302mg 69.4g 145.5g 10.9g 37.4g 1140mg
 view detailed nutritional information
Dietary Exchanges: Milk: 0.5, Vegetable: 1.9, Fruit: 0.3, Bread: 7.2, Lean meat: 5.8, Fat: 13.3, Sugar: 0.7, Very lean meat protein: 0.1
Curry Chicken Casserole
Prep: 15 min, Cook: 35 min.
  • 4 cups cooked chicken, chopped
  • 1-1/4 lbs. broccoli florets, or 2 bunches fresh, cooked and cut in halves
  • 2-1/3 cups canned cream of chicken soup
  • 1 cup mayonnaise
  • 1 tsp. curry powder
  • 1 tsp. lemon juice
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup soft breadcrumbs
  • 1 Tbs. unsalted butter

Preheat oven to 325°F. Combine chicken and broccoli in a casserole. Combine next 4 ingredients and salt and pepper to taste in a bowl. Pour over chicken. Top with cheese. Combine breadcrumbs with melted butter and sprinkle over top. Bake uncovered 35 minutes.

Per serving: calories 949, fat 78.2g, 73% calories from fat, cholesterol 191mg, protein 46.1g, carbohydrates 17.5g, fiber 4.6g, sugar 3.5g, sodium 863mg, diet points 25.1.

The recommended wines are: Sauvignon Blanc, Pinot Noir, or White Zinfandel.

Egg Noodles with Ginger
Prep: 5 min, Cook: 10 min.
  • 2 tsp. peanut oil
  • 4 cloves garlic, crushed
  • 2 Tbs. fresh ginger, minced
  • 3 scallions, trimmed and thinly sliced crosswise
  • 1/4 tsp. chili pepper flakes, crushed
  • 1 lb. Chinese egg noodles
  • 3 Tbs. cilantro or parsley, minced

Heat peanut oil in a wok or heavy nonstick skillet over high heat. Add garlic, ginger, scallions and chili pepper. Stir-fry 30 seconds or until fragrant. Remove from heat. Cook egg noodles in boiling water until al dente. Drain noodles and place in a serving bowl. Add ginger mixture and cilantro and toss.

Per serving: calories 472, fat 7.2g, 14% calories from fat, cholesterol 108mg, protein 16.9g, carbohydrates 84.4g, fiber 4.2g, sugar 3.6g, sodium 28mg, diet points 9.7.

The recommended wines are: White Zinfandel, Fumé Blanc, or Chenin Blanc.

Lime Yogurt Pie
Prep: 15 min, Cook: 5 min, plus freezing time.
  • 1-1/4 cups graham cracker crumbs
  • 2 Tbs. unsalted butter, melted
  • 1/2 cup pineapple juice
  • 1 envelope unflavored gelatin
  • 1/3 cup sugar
  • 1 Tbs. lemon rind, grated
  • 1/3 cup fresh lime juice
  • 1/4 tsp. vanilla extract
  • 2 cups plain lowfat yogurt

Combine crumbs and butter in a food processor or bowl. Mix thoroughly. Press mixture into bottom and side of a 9 inch pie plate. Set aside in freezer. Pour pineapple juice into a nonreactive saucepan. Sprinkle in gelatin and let stand 5 minutes before stirring in sugar. Place pan over medium high heat 3-4 minutes, stirring occasionally until sugar dissolves. Transfer to a bowl and stir in 1-1/2 tsp. rind, lime juice and vanilla. Freeze 10-15 minutes or until mixture is the consistency of raw egg whites. Beat with an electric mixer until fluffy. Stir in yogurt and whip again. Pour mixture into partially frozen crust. Sprinkle with 1-1/2 tsp. rind and chill until firm.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

Per serving: calories 254, fat 7.7g, 27% calories from fat, cholesterol 15mg, protein 7.2g, carbohydrates 40.2g, fiber 0.9g, sugar 31.8g, sodium 212mg, diet points 6.0.