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"201": {
"review.id": 201,
"review.ts": "2022-10-02 11:27:12",
"review.content": "I made this before I left for work this morning. Came home to a wonderful smelling house. A couple adjustments. 1)Taco seasoning and tomato paste instead of enchilada sauce and cumin. 2) Dice tomatoes instead of mashing whole. I topped my bowl with a few dollops fat free Greek yogurt.",
"review.star": 5,
"review.mark": "Incredible!",
"review.like": 75,
"review.hot": 76,
"review.time": "5/20/11",
"recipe.id": 41,
"recipe.ts": "2022-08-08 08:19:15",
"recipe.title": "Slow Cooker Chicken Tortilla Soup",
"recipe.mark": "Very Good",
"recipe.star": 4.5999999999999996447286321199499070644378662109375,
"recipe.introduce": "This tortilla soup tastes better than anything you can get at a restaurant. And it's healthy too! Don't let the long list of ingredients fool you. All you do is dump everything into the slow cooker and walk away.",
"recipe.ratings": 297,
"recipe.minutes_to_prepare": 30,
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"recipe.number_servings": 8,
"recipe.ingredients": "1 pound frozen chicken (shred near end of cooking time) 1 (15 ounce) can whole peeled tomatoes, mashed 1 (10 ounce) can enchilada sauce 1 medium onion, chopped 1 (4 ounce) can chopped green chile peppers 2 cloves garlic, minced 3(14.5 ounce) cans chicken broth 1 teaspoon cumin 1/4 teaspoon black pepper 1 (10 ounce) package frozen corn 1 can black beans, rinsed ",
"recipe.tip": "",
"recipe.direction": "Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in chicken broth, and season with cumin, salt, and pepper. Stir in corn and black beans. Cover and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Garnish with crushed tortilla chips, sour cream, shredded cheese, or avocados. (Note: garnishes not included in nutrition information) Makes 8 servings.",
"recipe.nutritional_info": "
Servings Per Recipe: 8
Amount Per Serving
Calories: 169.1
Total Fat: 2.5 g
Cholesterol: 35.1 mg
Sodium: 310.8 mg
Total Carbs: 20.3 g
Dietary Fiber: 4.3 g
Protein: 17.4 g
"
},
"202": {
"review.id": 202,
"review.ts": "2022-10-02 11:27:12",
"review.content": "Just wanted to add that day 3 after making this soup, I still have some leftover (because I am trying really hard not to eat it all at once) and it is all I can think about. I want to make it every day.",
"review.star": 5,
"review.mark": "Incredible!",
"review.like": 35,
"review.hot": 35,
"review.time": "10/18/10",
"recipe.id": 41,
"recipe.ts": "2022-08-08 08:19:15",
"recipe.title": "Slow Cooker Chicken Tortilla Soup",
"recipe.mark": "Very Good",
"recipe.star": 4.5999999999999996447286321199499070644378662109375,
"recipe.introduce": "This tortilla soup tastes better than anything you can get at a restaurant. And it's healthy too! Don't let the long list of ingredients fool you. All you do is dump everything into the slow cooker and walk away.",
"recipe.ratings": 297,
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"recipe.ingredients": "1 pound frozen chicken (shred near end of cooking time) 1 (15 ounce) can whole peeled tomatoes, mashed 1 (10 ounce) can enchilada sauce 1 medium onion, chopped 1 (4 ounce) can chopped green chile peppers 2 cloves garlic, minced 3(14.5 ounce) cans chicken broth 1 teaspoon cumin 1/4 teaspoon black pepper 1 (10 ounce) package frozen corn 1 can black beans, rinsed ",
"recipe.tip": "",
"recipe.direction": "Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in chicken broth, and season with cumin, salt, and pepper. Stir in corn and black beans. Cover and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Garnish with crushed tortilla chips, sour cream, shredded cheese, or avocados. (Note: garnishes not included in nutrition information) Makes 8 servings.",
"recipe.nutritional_info": "
Servings Per Recipe: 8
Amount Per Serving
Calories: 169.1
Total Fat: 2.5 g
Cholesterol: 35.1 mg
Sodium: 310.8 mg
Total Carbs: 20.3 g
Dietary Fiber: 4.3 g
Protein: 17.4 g
"
},
"203": {
"review.id": 203,
"review.ts": "2022-10-02 11:27:12",
"review.content": "add cilantro and hot garlic sauce. 2 cups is a serving",
"review.star": 1,
"review.mark": "",
"review.like": 30,
"review.hot": 33,
"review.time": "2/2/12",
"recipe.id": 41,
"recipe.ts": "2022-08-08 08:19:15",
"recipe.title": "Slow Cooker Chicken Tortilla Soup",
"recipe.mark": "Very Good",
"recipe.star": 4.5999999999999996447286321199499070644378662109375,
"recipe.introduce": "This tortilla soup tastes better than anything you can get at a restaurant. And it's healthy too! Don't let the long list of ingredients fool you. All you do is dump everything into the slow cooker and walk away.",
"recipe.ratings": 297,
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"recipe.ingredients": "1 pound frozen chicken (shred near end of cooking time) 1 (15 ounce) can whole peeled tomatoes, mashed 1 (10 ounce) can enchilada sauce 1 medium onion, chopped 1 (4 ounce) can chopped green chile peppers 2 cloves garlic, minced 3(14.5 ounce) cans chicken broth 1 teaspoon cumin 1/4 teaspoon black pepper 1 (10 ounce) package frozen corn 1 can black beans, rinsed ",
"recipe.tip": "",
"recipe.direction": "Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in chicken broth, and season with cumin, salt, and pepper. Stir in corn and black beans. Cover and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Garnish with crushed tortilla chips, sour cream, shredded cheese, or avocados. (Note: garnishes not included in nutrition information) Makes 8 servings.",
"recipe.nutritional_info": "
Servings Per Recipe: 8
Amount Per Serving
Calories: 169.1
Total Fat: 2.5 g
Cholesterol: 35.1 mg
Sodium: 310.8 mg
Total Carbs: 20.3 g
Dietary Fiber: 4.3 g
Protein: 17.4 g
"
},
"204": {
"review.id": 204,
"review.ts": "2022-10-02 11:27:12",
"review.content": "This is one of our new favorites! Trying out new recipes and my husband and I both LOVE this one. I have even passed it along to our friends. I used low sodium chicken broth and 7oz can of green chilis--that is all I did differently. GREAT!!!",
"review.star": 5,
"review.mark": "Incredible!",
"review.like": 21,
"review.hot": 21,
"review.time": "1/5/10",
"recipe.id": 41,
"recipe.ts": "2022-08-08 08:19:15",
"recipe.title": "Slow Cooker Chicken Tortilla Soup",
"recipe.mark": "Very Good",
"recipe.star": 4.5999999999999996447286321199499070644378662109375,
"recipe.introduce": "This tortilla soup tastes better than anything you can get at a restaurant. And it's healthy too! Don't let the long list of ingredients fool you. All you do is dump everything into the slow cooker and walk away.",
"recipe.ratings": 297,
"recipe.minutes_to_prepare": 30,
"recipe.minutes_to_cook": 240,
"recipe.number_servings": 8,
"recipe.ingredients": "1 pound frozen chicken (shred near end of cooking time) 1 (15 ounce) can whole peeled tomatoes, mashed 1 (10 ounce) can enchilada sauce 1 medium onion, chopped 1 (4 ounce) can chopped green chile peppers 2 cloves garlic, minced 3(14.5 ounce) cans chicken broth 1 teaspoon cumin 1/4 teaspoon black pepper 1 (10 ounce) package frozen corn 1 can black beans, rinsed ",
"recipe.tip": "",
"recipe.direction": "Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in chicken broth, and season with cumin, salt, and pepper. Stir in corn and black beans. Cover and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Garnish with crushed tortilla chips, sour cream, shredded cheese, or avocados. (Note: garnishes not included in nutrition information) Makes 8 servings.",
"recipe.nutritional_info": "
Servings Per Recipe: 8
Amount Per Serving
Calories: 169.1
Total Fat: 2.5 g
Cholesterol: 35.1 mg
Sodium: 310.8 mg
Total Carbs: 20.3 g
Dietary Fiber: 4.3 g
Protein: 17.4 g
"
},
"205": {
"review.id": 205,
"review.ts": "2022-10-02 11:27:12",
"review.content": "I made a couple of small changes. Instead of canned enchilada sauce, I used tomato sauce with taco seasoning. Also threw about half a cup of cornmeal that thickened up the soup a lot and instead of tomatoes, put in small jar of salsa. Topped with cheese, light sour cream and oven toasted tortilla.",
"review.star": 5,
"review.mark": "Incredible!",
"review.like": 20,
"review.hot": 21,
"review.time": "10/14/12",
"recipe.id": 41,
"recipe.ts": "2022-08-08 08:19:15",
"recipe.title": "Slow Cooker Chicken Tortilla Soup",
"recipe.mark": "Very Good",
"recipe.star": 4.5999999999999996447286321199499070644378662109375,
"recipe.introduce": "This tortilla soup tastes better than anything you can get at a restaurant. And it's healthy too! Don't let the long list of ingredients fool you. All you do is dump everything into the slow cooker and walk away.",
"recipe.ratings": 297,
"recipe.minutes_to_prepare": 30,
"recipe.minutes_to_cook": 240,
"recipe.number_servings": 8,
"recipe.ingredients": "1 pound frozen chicken (shred near end of cooking time) 1 (15 ounce) can whole peeled tomatoes, mashed 1 (10 ounce) can enchilada sauce 1 medium onion, chopped 1 (4 ounce) can chopped green chile peppers 2 cloves garlic, minced 3(14.5 ounce) cans chicken broth 1 teaspoon cumin 1/4 teaspoon black pepper 1 (10 ounce) package frozen corn 1 can black beans, rinsed ",
"recipe.tip": "",
"recipe.direction": "Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in chicken broth, and season with cumin, salt, and pepper. Stir in corn and black beans. Cover and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Garnish with crushed tortilla chips, sour cream, shredded cheese, or avocados. (Note: garnishes not included in nutrition information) Makes 8 servings.",
"recipe.nutritional_info": "
Servings Per Recipe: 8
Amount Per Serving
Calories: 169.1
Total Fat: 2.5 g
Cholesterol: 35.1 mg
Sodium: 310.8 mg
Total Carbs: 20.3 g
Dietary Fiber: 4.3 g
Protein: 17.4 g
"
},
"206": {
"review.id": 206,
"review.ts": "2022-10-02 11:27:29",
"review.content": "This is so easy to make and delicious. I use a whole boneless, skinless chicken breast and make it for two. My husband loves it too! Thanks for sharing!",
"review.star": 5,
"review.mark": "Incredible!",
"review.like": 36,
"review.hot": 37,
"review.time": "5/16/09",
"recipe.id": 42,
"recipe.ts": "2022-08-08 08:19:21",
"recipe.title": "Cajun Chicken Caesar Salad",
"recipe.mark": "Very Good",
"recipe.star": 4.29999999999999982236431605997495353221893310546875,
"recipe.introduce": "A spicy Cajun twist to the familiar Caesar salad.",
"recipe.ratings": 295,
"recipe.minutes_to_prepare": 5,
"recipe.minutes_to_cook": 15,
"recipe.number_servings": 1,
"recipe.ingredients": "
1/2 large boneless,skinless chicken breast
cajun spice (to taste)
hot sauce (to taste)
2 cups Fresh Express American lettuce blend
2 tablespoons reduced fat Caesar salad dressing
2 tablespoons grated parmesan cheese
",
"recipe.tip": "",
"recipe.direction": "1. Sprinkle spice and hot sauce on chicken breast, catering to your own taste, and grill chicken on skillet or grill (chicken is done when it is no longer pink). 2. Toss lettuce, dressing, and chicken to evenly distribute throughout salad. Add Parmesan cheese to taste, and serve.Makes 1 serving.",
"recipe.nutritional_info": "
Servings Per Recipe: 1
Amount Per Serving
Calories: 209.2
Total Fat: 5.0 g
Cholesterol: 77.1 mg
Sodium: 289.6 mg
Total Carbs: 7.4 g
Dietary Fiber: 2.0 g
Protein: 31.2 g
"
},
"207": {
"review.id": 207,
"review.ts": "2022-10-02 11:27:29",
"review.content": "Chipotle Tabasco makes an amazing hotsauce choice.",
"review.star": 5,
"review.mark": "Incredible!",
"review.like": 29,
"review.hot": 30,
"review.time": "1/2/09",
"recipe.id": 42,
"recipe.ts": "2022-08-08 08:19:21",
"recipe.title": "Cajun Chicken Caesar Salad",
"recipe.mark": "Very Good",
"recipe.star": 4.29999999999999982236431605997495353221893310546875,
"recipe.introduce": "A spicy Cajun twist to the familiar Caesar salad.",
"recipe.ratings": 295,
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"recipe.number_servings": 1,
"recipe.ingredients": "
1/2 large boneless,skinless chicken breast
cajun spice (to taste)
hot sauce (to taste)
2 cups Fresh Express American lettuce blend
2 tablespoons reduced fat Caesar salad dressing
2 tablespoons grated parmesan cheese
",
"recipe.tip": "",
"recipe.direction": "1. Sprinkle spice and hot sauce on chicken breast, catering to your own taste, and grill chicken on skillet or grill (chicken is done when it is no longer pink). 2. Toss lettuce, dressing, and chicken to evenly distribute throughout salad. Add Parmesan cheese to taste, and serve.Makes 1 serving.",
"recipe.nutritional_info": "
Servings Per Recipe: 1
Amount Per Serving
Calories: 209.2
Total Fat: 5.0 g
Cholesterol: 77.1 mg
Sodium: 289.6 mg
Total Carbs: 7.4 g
Dietary Fiber: 2.0 g
Protein: 31.2 g
"
},
"208": {
"review.id": 208,
"review.ts": "2022-10-02 11:27:29",
"review.content": "This is one of the best salads I've ever had. Incredibly easy to make (I bought pre-cooked chicken and just heated it up.).",
"review.star": 5,
"review.mark": "Incredible!",
"review.like": 23,
"review.hot": 24,
"review.time": "7/1/08",
"recipe.id": 42,
"recipe.ts": "2022-08-08 08:19:21",
"recipe.title": "Cajun Chicken Caesar Salad",
"recipe.mark": "Very Good",
"recipe.star": 4.29999999999999982236431605997495353221893310546875,
"recipe.introduce": "A spicy Cajun twist to the familiar Caesar salad.",
"recipe.ratings": 295,
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"recipe.ingredients": "
1/2 large boneless,skinless chicken breast
cajun spice (to taste)
hot sauce (to taste)
2 cups Fresh Express American lettuce blend
2 tablespoons reduced fat Caesar salad dressing
2 tablespoons grated parmesan cheese
",
"recipe.tip": "",
"recipe.direction": "1. Sprinkle spice and hot sauce on chicken breast, catering to your own taste, and grill chicken on skillet or grill (chicken is done when it is no longer pink). 2. Toss lettuce, dressing, and chicken to evenly distribute throughout salad. Add Parmesan cheese to taste, and serve.Makes 1 serving.",
"recipe.nutritional_info": "
Servings Per Recipe: 1
Amount Per Serving
Calories: 209.2
Total Fat: 5.0 g
Cholesterol: 77.1 mg
Sodium: 289.6 mg
Total Carbs: 7.4 g
Dietary Fiber: 2.0 g
Protein: 31.2 g
"
},
"209": {
"review.id": 209,
"review.ts": "2022-10-02 11:27:29",
"review.content": "I loved it. I think i'll make it more often for dinner/lunch being as how it's so simple and i work 2nd shift.",
"review.star": 5,
"review.mark": "Incredible!",
"review.like": 18,
"review.hot": 20,
"review.time": "2/12/09",
"recipe.id": 42,
"recipe.ts": "2022-08-08 08:19:21",
"recipe.title": "Cajun Chicken Caesar Salad",
"recipe.mark": "Very Good",
"recipe.star": 4.29999999999999982236431605997495353221893310546875,
"recipe.introduce": "A spicy Cajun twist to the familiar Caesar salad.",
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"recipe.ingredients": "
1/2 large boneless,skinless chicken breast
cajun spice (to taste)
hot sauce (to taste)
2 cups Fresh Express American lettuce blend
2 tablespoons reduced fat Caesar salad dressing
2 tablespoons grated parmesan cheese
",
"recipe.tip": "",
"recipe.direction": "1. Sprinkle spice and hot sauce on chicken breast, catering to your own taste, and grill chicken on skillet or grill (chicken is done when it is no longer pink). 2. Toss lettuce, dressing, and chicken to evenly distribute throughout salad. Add Parmesan cheese to taste, and serve.Makes 1 serving.",
"recipe.nutritional_info": "
Servings Per Recipe: 1
Amount Per Serving
Calories: 209.2
Total Fat: 5.0 g
Cholesterol: 77.1 mg
Sodium: 289.6 mg
Total Carbs: 7.4 g
Dietary Fiber: 2.0 g
Protein: 31.2 g
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"210": {
"review.id": 210,
"review.ts": "2022-10-02 11:27:29",
"review.content": "This is one of the best salads I have ever tasted!",
"review.star": 5,
"review.mark": "Incredible!",
"review.like": 15,
"review.hot": 16,
"review.time": "5/16/08",
"recipe.id": 42,
"recipe.ts": "2022-08-08 08:19:21",
"recipe.title": "Cajun Chicken Caesar Salad",
"recipe.mark": "Very Good",
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"recipe.introduce": "A spicy Cajun twist to the familiar Caesar salad.",
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1/2 large boneless,skinless chicken breast
cajun spice (to taste)
hot sauce (to taste)
2 cups Fresh Express American lettuce blend
2 tablespoons reduced fat Caesar salad dressing
2 tablespoons grated parmesan cheese
",
"recipe.tip": "",
"recipe.direction": "1. Sprinkle spice and hot sauce on chicken breast, catering to your own taste, and grill chicken on skillet or grill (chicken is done when it is no longer pink). 2. Toss lettuce, dressing, and chicken to evenly distribute throughout salad. Add Parmesan cheese to taste, and serve.Makes 1 serving.",
"recipe.nutritional_info": "
Servings Per Recipe: 1
Amount Per Serving
Calories: 209.2
Total Fat: 5.0 g
Cholesterol: 77.1 mg
Sodium: 289.6 mg
Total Carbs: 7.4 g
Dietary Fiber: 2.0 g
Protein: 31.2 g
"
},
"211": {
"review.id": 211,
"review.ts": "2022-10-02 11:27:40",
"review.content": "In addittion to my last comment. Parchment paper is key if you want crispy on the bottom, I have made this several times I love it!",
"review.star": 5,
"review.mark": "Incredible!",
"review.like": 30,
"review.hot": 31,
"review.time": "8/23/09",
"recipe.id": 43,
"recipe.ts": "2022-08-08 08:19:25",
"recipe.title": "Maple Pecan Chicken",
"recipe.mark": "Very Good",
"recipe.star": 4.0999999999999996447286321199499070644378662109375,
"recipe.introduce": "A sweet and crunchy taste for this terrific chicken dish.",
"recipe.ratings": 280,
"recipe.minutes_to_prepare": "",
"recipe.minutes_to_cook": "",
"recipe.number_servings": 6,
"recipe.ingredients": "1 lb. boneless, skinless chicken breast (cut into six pieces) 1/2 cup halved pecans 1/4 cup plain bread crumbs 1 tsp pepper 1/2 cup reduced calorie syrup",
"recipe.tip": "",
"recipe.direction": "Preheat oven to 350 degrees. Line a baking sheet with parchment paper.Put the pecans and bread crumbs into a food processor. Combine until all of the pecans are chopped into the same consistency as the bread crumbs. Put into shallow bowl.Put the syrup into a bowl.Put the chicken into the syrup, coating both sides completely.Put the chicken into the pecan and breadcrumb mixture. Coat each side completely.Lay the breaded chicken on the prepared baking sheet.Coat the rest of the chicken pieces.Bake for 30 - 35 minutes, or until all of the chicken is cooked through.Number of Servings: 6Recipe submitted by SparkPeople user HEATHER121.",
"recipe.nutritional_info": "
Servings Per Recipe: 6
Amount Per Serving
Calories: 192.4
Total Fat: 7.4 g
Cholesterol: 43.9 mg
Sodium: 119.4 mg
Total Carbs: 13.0 g
Dietary Fiber: 1.1 g
Protein: 18.9 g
"
},
"212": {
"review.id": 212,
"review.ts": "2022-10-02 11:27:40",
"review.content": "This reminded me of the pecan-crusted chicken that's in all the chain-restaurant salads these days, so that's what I did. Served on a mix of romaine and spinach with dried cherries...yum. Kids liked it too, but plain.",
"review.star": 4,
"review.mark": "Very Good",
"review.like": 27,
"review.hot": 28,
"review.time": "5/14/08",
"recipe.id": 43,
"recipe.ts": "2022-08-08 08:19:25",
"recipe.title": "Maple Pecan Chicken",
"recipe.mark": "Very Good",
"recipe.star": 4.0999999999999996447286321199499070644378662109375,
"recipe.introduce": "A sweet and crunchy taste for this terrific chicken dish.",
"recipe.ratings": 280,
"recipe.minutes_to_prepare": "",
"recipe.minutes_to_cook": "",
"recipe.number_servings": 6,
"recipe.ingredients": "1 lb. boneless, skinless chicken breast (cut into six pieces) 1/2 cup halved pecans 1/4 cup plain bread crumbs 1 tsp pepper 1/2 cup reduced calorie syrup",
"recipe.tip": "",
"recipe.direction": "Preheat oven to 350 degrees. Line a baking sheet with parchment paper.Put the pecans and bread crumbs into a food processor. Combine until all of the pecans are chopped into the same consistency as the bread crumbs. Put into shallow bowl.Put the syrup into a bowl.Put the chicken into the syrup, coating both sides completely.Put the chicken into the pecan and breadcrumb mixture. Coat each side completely.Lay the breaded chicken on the prepared baking sheet.Coat the rest of the chicken pieces.Bake for 30 - 35 minutes, or until all of the chicken is cooked through.Number of Servings: 6Recipe submitted by SparkPeople user HEATHER121.",
"recipe.nutritional_info": "
Servings Per Recipe: 6
Amount Per Serving
Calories: 192.4
Total Fat: 7.4 g
Cholesterol: 43.9 mg
Sodium: 119.4 mg
Total Carbs: 13.0 g
Dietary Fiber: 1.1 g
Protein: 18.9 g
"
},
"213": {
"review.id": 213,
"review.ts": "2022-10-02 11:27:40",
"review.content": "Oh this was GREAT! Mine came out pretty crispy and sweet, but i seasoned thie chicken so it had a spicy,sweet taste. This was a big hit i know i'll be making this again soon.",
"review.star": 5,
"review.mark": "Incredible!",
"review.like": 25,
"review.hot": 26,
"review.time": "4/2/08",
"recipe.id": 43,
"recipe.ts": "2022-08-08 08:19:25",
"recipe.title": "Maple Pecan Chicken",
"recipe.mark": "Very Good",
"recipe.star": 4.0999999999999996447286321199499070644378662109375,
"recipe.introduce": "A sweet and crunchy taste for this terrific chicken dish.",
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"recipe.minutes_to_cook": "",
"recipe.number_servings": 6,
"recipe.ingredients": "1 lb. boneless, skinless chicken breast (cut into six pieces) 1/2 cup halved pecans 1/4 cup plain bread crumbs 1 tsp pepper 1/2 cup reduced calorie syrup",
"recipe.tip": "",
"recipe.direction": "Preheat oven to 350 degrees. Line a baking sheet with parchment paper.Put the pecans and bread crumbs into a food processor. Combine until all of the pecans are chopped into the same consistency as the bread crumbs. Put into shallow bowl.Put the syrup into a bowl.Put the chicken into the syrup, coating both sides completely.Put the chicken into the pecan and breadcrumb mixture. Coat each side completely.Lay the breaded chicken on the prepared baking sheet.Coat the rest of the chicken pieces.Bake for 30 - 35 minutes, or until all of the chicken is cooked through.Number of Servings: 6Recipe submitted by SparkPeople user HEATHER121.",
"recipe.nutritional_info": "
Servings Per Recipe: 6
Amount Per Serving
Calories: 192.4
Total Fat: 7.4 g
Cholesterol: 43.9 mg
Sodium: 119.4 mg
Total Carbs: 13.0 g
Dietary Fiber: 1.1 g
Protein: 18.9 g
"
},
"214": {
"review.id": 214,
"review.ts": "2022-10-02 11:27:40",
"review.content": "I liked this and so did my hubby. I did make a few changes though...I added a few herbs and spices to the nut mixture, omitted the bread crumbs and just put the nut mixture on top of the chicken to keep it from getting mushy. The serving size needs adjusting, 6 servings for 1lb is a stretch.",
"review.star": 4,
"review.mark": "Very Good",
"review.like": 24,
"review.hot": 24,
"review.time": "6/13/08",
"recipe.id": 43,
"recipe.ts": "2022-08-08 08:19:25",
"recipe.title": "Maple Pecan Chicken",
"recipe.mark": "Very Good",
"recipe.star": 4.0999999999999996447286321199499070644378662109375,
"recipe.introduce": "A sweet and crunchy taste for this terrific chicken dish.",
"recipe.ratings": 280,
"recipe.minutes_to_prepare": "",
"recipe.minutes_to_cook": "",
"recipe.number_servings": 6,
"recipe.ingredients": "1 lb. boneless, skinless chicken breast (cut into six pieces) 1/2 cup halved pecans 1/4 cup plain bread crumbs 1 tsp pepper 1/2 cup reduced calorie syrup",
"recipe.tip": "",
"recipe.direction": "Preheat oven to 350 degrees. Line a baking sheet with parchment paper.Put the pecans and bread crumbs into a food processor. Combine until all of the pecans are chopped into the same consistency as the bread crumbs. Put into shallow bowl.Put the syrup into a bowl.Put the chicken into the syrup, coating both sides completely.Put the chicken into the pecan and breadcrumb mixture. Coat each side completely.Lay the breaded chicken on the prepared baking sheet.Coat the rest of the chicken pieces.Bake for 30 - 35 minutes, or until all of the chicken is cooked through.Number of Servings: 6Recipe submitted by SparkPeople user HEATHER121.",
"recipe.nutritional_info": "
Servings Per Recipe: 6
Amount Per Serving
Calories: 192.4
Total Fat: 7.4 g
Cholesterol: 43.9 mg
Sodium: 119.4 mg
Total Carbs: 13.0 g
Dietary Fiber: 1.1 g
Protein: 18.9 g
"
},
"215": {
"review.id": 215,
"review.ts": "2022-10-02 11:27:40",
"review.content": "This chicken was fabulous. I cooked it covered for 25 minutes, then uncovered for 10.",
"review.star": 5,
"review.mark": "Incredible!",
"review.like": 21,
"review.hot": 21,
"review.time": "5/2/08",
"recipe.id": 43,
"recipe.ts": "2022-08-08 08:19:25",
"recipe.title": "Maple Pecan Chicken",
"recipe.mark": "Very Good",
"recipe.star": 4.0999999999999996447286321199499070644378662109375,
"recipe.introduce": "A sweet and crunchy taste for this terrific chicken dish.",
"recipe.ratings": 280,
"recipe.minutes_to_prepare": "",
"recipe.minutes_to_cook": "",
"recipe.number_servings": 6,
"recipe.ingredients": "1 lb. boneless, skinless chicken breast (cut into six pieces) 1/2 cup halved pecans 1/4 cup plain bread crumbs 1 tsp pepper 1/2 cup reduced calorie syrup",
"recipe.tip": "",
"recipe.direction": "Preheat oven to 350 degrees. Line a baking sheet with parchment paper.Put the pecans and bread crumbs into a food processor. Combine until all of the pecans are chopped into the same consistency as the bread crumbs. Put into shallow bowl.Put the syrup into a bowl.Put the chicken into the syrup, coating both sides completely.Put the chicken into the pecan and breadcrumb mixture. Coat each side completely.Lay the breaded chicken on the prepared baking sheet.Coat the rest of the chicken pieces.Bake for 30 - 35 minutes, or until all of the chicken is cooked through.Number of Servings: 6Recipe submitted by SparkPeople user HEATHER121.",
"recipe.nutritional_info": "
Servings Per Recipe: 6
Amount Per Serving
Calories: 192.4
Total Fat: 7.4 g
Cholesterol: 43.9 mg
Sodium: 119.4 mg
Total Carbs: 13.0 g
Dietary Fiber: 1.1 g
Protein: 18.9 g
"
},
"216": {
"review.id": 216,
"review.ts": "2022-10-02 11:27:52",
"review.content": "I cooked the chicken breasts in the oven at 350 for about 30 minutes. They are much juicier that way and I could use spray olive oil for fewer calories. It takes a bit longer but there is much less actual time tending to cooking in the kitchen by cooking them in the oven. Then I made the glaze",
"review.star": 4,
"review.mark": "Very Good",
"review.like": 58,
"review.hot": 59,
"review.time": "10/1/09",
"recipe.id": 44,
"recipe.ts": "2022-08-08 08:19:33",
"recipe.title": "Honey-Balsamic Chicken Breast",
"recipe.mark": "Very Good",
"recipe.star": 4.5,
"recipe.introduce": "This is one of my family's favorite dinners. They're always requesting it!",
"recipe.ratings": 254,
"recipe.minutes_to_prepare": 3,
"recipe.minutes_to_cook": 15,
"recipe.number_servings": 4,
"recipe.ingredients": "1 1/2 tsp Dried Thyme 1/2 tsp Salt 1/4 tsp Black Pepper 1/2 tsp Garlic Powder 1 tsp EVOO (Extra Virgin Olive Oil) 1 Lb of boneless, skinless chicken breast (four, 4 oz pieces) 2 tbsp Balsamic Vinegar 2 tbsp Honey",
"recipe.tip": "Weight Watchers Friendly...only 4 POINTS per serving.",
"recipe.direction": "Combine first 4 ingredients; sprinkle over both sides of chicken. Heat EVOO in a nonstick skillet over medium high heat. Add chicken and cook 7-8 minutes on each side or until chicken is no longer pink.Reduce heat to medium low, transfer chicken to serving platter; keep warm. Add vinegar and honey. Simmer for 1-2 minutes until glaze thickens; stir constantly. (Glaze will bubble up as it's stirred) Pour glaze over chicken and serve.",
"recipe.nutritional_info": "
Servings Per Recipe: 4
Amount Per Serving
Calories: 191.7
Total Fat: 4.8 g
Cholesterol: 70.2 mg
Sodium: 352.1 mg
Total Carbs: 10.2 g
Dietary Fiber: 0.2 g
Protein: 25.8 g
"
},
"217": {
"review.id": 217,
"review.ts": "2022-10-02 11:27:52",
"review.content": "Absolutely fantastic. :) I'm going to make this for LOTS of my friends/family. (lol). Since I didn't have any balsamic vinegar I used 1.5 tablespoons of apple cider vinegar and 1/2 tablespoon of Worcestershire Sauce. It came out fabulous! I served mine over Long grain and Wild Rice (instant). :)",
"review.star": 5,
"review.mark": "Incredible!",
"review.like": 28,
"review.hot": 29,
"review.time": "8/8/09",
"recipe.id": 44,
"recipe.ts": "2022-08-08 08:19:33",
"recipe.title": "Honey-Balsamic Chicken Breast",
"recipe.mark": "Very Good",
"recipe.star": 4.5,
"recipe.introduce": "This is one of my family's favorite dinners. They're always requesting it!",
"recipe.ratings": 254,
"recipe.minutes_to_prepare": 3,
"recipe.minutes_to_cook": 15,
"recipe.number_servings": 4,
"recipe.ingredients": "1 1/2 tsp Dried Thyme 1/2 tsp Salt 1/4 tsp Black Pepper 1/2 tsp Garlic Powder 1 tsp EVOO (Extra Virgin Olive Oil) 1 Lb of boneless, skinless chicken breast (four, 4 oz pieces) 2 tbsp Balsamic Vinegar 2 tbsp Honey",
"recipe.tip": "Weight Watchers Friendly...only 4 POINTS per serving.",
"recipe.direction": "Combine first 4 ingredients; sprinkle over both sides of chicken. Heat EVOO in a nonstick skillet over medium high heat. Add chicken and cook 7-8 minutes on each side or until chicken is no longer pink.Reduce heat to medium low, transfer chicken to serving platter; keep warm. Add vinegar and honey. Simmer for 1-2 minutes until glaze thickens; stir constantly. (Glaze will bubble up as it's stirred) Pour glaze over chicken and serve.",
"recipe.nutritional_info": "
Servings Per Recipe: 4
Amount Per Serving
Calories: 191.7
Total Fat: 4.8 g
Cholesterol: 70.2 mg
Sodium: 352.1 mg
Total Carbs: 10.2 g
Dietary Fiber: 0.2 g
Protein: 25.8 g
"
},
"218": {
"review.id": 218,
"review.ts": "2022-10-02 11:27:52",
"review.content": "very simple and very good, the flavor combination is wonderful - I used fresh thyme and served it with white rice. Next time I'll double the glaze and make id more \"saucy\".",
"review.star": 5,
"review.mark": "Incredible!",
"review.like": 21,
"review.hot": 21,
"review.time": "7/23/09",
"recipe.id": 44,
"recipe.ts": "2022-08-08 08:19:33",
"recipe.title": "Honey-Balsamic Chicken Breast",
"recipe.mark": "Very Good",
"recipe.star": 4.5,
"recipe.introduce": "This is one of my family's favorite dinners. They're always requesting it!",
"recipe.ratings": 254,
"recipe.minutes_to_prepare": 3,
"recipe.minutes_to_cook": 15,
"recipe.number_servings": 4,
"recipe.ingredients": "1 1/2 tsp Dried Thyme 1/2 tsp Salt 1/4 tsp Black Pepper 1/2 tsp Garlic Powder 1 tsp EVOO (Extra Virgin Olive Oil) 1 Lb of boneless, skinless chicken breast (four, 4 oz pieces) 2 tbsp Balsamic Vinegar 2 tbsp Honey",
"recipe.tip": "Weight Watchers Friendly...only 4 POINTS per serving.",
"recipe.direction": "Combine first 4 ingredients; sprinkle over both sides of chicken. Heat EVOO in a nonstick skillet over medium high heat. Add chicken and cook 7-8 minutes on each side or until chicken is no longer pink.Reduce heat to medium low, transfer chicken to serving platter; keep warm. Add vinegar and honey. Simmer for 1-2 minutes until glaze thickens; stir constantly. (Glaze will bubble up as it's stirred) Pour glaze over chicken and serve.",
"recipe.nutritional_info": "
Servings Per Recipe: 4
Amount Per Serving
Calories: 191.7
Total Fat: 4.8 g
Cholesterol: 70.2 mg
Sodium: 352.1 mg
Total Carbs: 10.2 g
Dietary Fiber: 0.2 g
Protein: 25.8 g
"
},
"219": {
"review.id": 219,
"review.ts": "2022-10-02 11:27:52",
"review.content": "I loved it! I baked mine at 350 for about 25-30 minutes, but brushed some glaze on after 20 or so minutes. I also added Worcheshire sauce and a dash of red wine vinegar since it was a tad sweet for me. I loved it though. With the extra stuff, the glaze tasted like Jack Daniels Sauce from TGIF!",
"review.star": 5,
"review.mark": "Incredible!",
"review.like": 16,
"review.hot": 16,
"review.time": "4/13/10",
"recipe.id": 44,
"recipe.ts": "2022-08-08 08:19:33",
"recipe.title": "Honey-Balsamic Chicken Breast",
"recipe.mark": "Very Good",
"recipe.star": 4.5,
"recipe.introduce": "This is one of my family's favorite dinners. They're always requesting it!",
"recipe.ratings": 254,
"recipe.minutes_to_prepare": 3,
"recipe.minutes_to_cook": 15,
"recipe.number_servings": 4,
"recipe.ingredients": "1 1/2 tsp Dried Thyme 1/2 tsp Salt 1/4 tsp Black Pepper 1/2 tsp Garlic Powder 1 tsp EVOO (Extra Virgin Olive Oil) 1 Lb of boneless, skinless chicken breast (four, 4 oz pieces) 2 tbsp Balsamic Vinegar 2 tbsp Honey",
"recipe.tip": "Weight Watchers Friendly...only 4 POINTS per serving.",
"recipe.direction": "Combine first 4 ingredients; sprinkle over both sides of chicken. Heat EVOO in a nonstick skillet over medium high heat. Add chicken and cook 7-8 minutes on each side or until chicken is no longer pink.Reduce heat to medium low, transfer chicken to serving platter; keep warm. Add vinegar and honey. Simmer for 1-2 minutes until glaze thickens; stir constantly. (Glaze will bubble up as it's stirred) Pour glaze over chicken and serve.",
"recipe.nutritional_info": "
Servings Per Recipe: 4
Amount Per Serving
Calories: 191.7
Total Fat: 4.8 g
Cholesterol: 70.2 mg
Sodium: 352.1 mg
Total Carbs: 10.2 g
Dietary Fiber: 0.2 g
Protein: 25.8 g
"
},
"220": {
"review.id": 220,
"review.ts": "2022-10-02 11:27:52",
"review.content": "Recipe was great! Next time I would use less thyme though. 1 1/2 tsp was a whole lot for us. But still really really yummy.",
"review.star": 4,
"review.mark": "Very Good",
"review.like": 12,
"review.hot": 12,
"review.time": "10/14/09",
"recipe.id": 44,
"recipe.ts": "2022-08-08 08:19:33",
"recipe.title": "Honey-Balsamic Chicken Breast",
"recipe.mark": "Very Good",
"recipe.star": 4.5,
"recipe.introduce": "This is one of my family's favorite dinners. They're always requesting it!",
"recipe.ratings": 254,
"recipe.minutes_to_prepare": 3,
"recipe.minutes_to_cook": 15,
"recipe.number_servings": 4,
"recipe.ingredients": "1 1/2 tsp Dried Thyme 1/2 tsp Salt 1/4 tsp Black Pepper 1/2 tsp Garlic Powder 1 tsp EVOO (Extra Virgin Olive Oil) 1 Lb of boneless, skinless chicken breast (four, 4 oz pieces) 2 tbsp Balsamic Vinegar 2 tbsp Honey",
"recipe.tip": "Weight Watchers Friendly...only 4 POINTS per serving.",
"recipe.direction": "Combine first 4 ingredients; sprinkle over both sides of chicken. Heat EVOO in a nonstick skillet over medium high heat. Add chicken and cook 7-8 minutes on each side or until chicken is no longer pink.Reduce heat to medium low, transfer chicken to serving platter; keep warm. Add vinegar and honey. Simmer for 1-2 minutes until glaze thickens; stir constantly. (Glaze will bubble up as it's stirred) Pour glaze over chicken and serve.",
"recipe.nutritional_info": "
Servings Per Recipe: 4
Amount Per Serving
Calories: 191.7
Total Fat: 4.8 g
Cholesterol: 70.2 mg
Sodium: 352.1 mg
Total Carbs: 10.2 g
Dietary Fiber: 0.2 g
Protein: 25.8 g
"
},
"221": {
"review.id": 221,
"review.ts": "2022-10-02 11:28:05",
"review.content": "Easy to make and taste delicious. I used the low sodium soup and it didn't change the taste at all. I would recommend it highly.",
"review.star": 5,
"review.mark": "Incredible!",
"review.like": 26,
"review.hot": 26,
"review.time": "2/12/09",
"recipe.id": 45,
"recipe.ts": "2022-08-08 08:19:43",
"recipe.title": "Chicken with Cheesy Mushroom Gravy",
"recipe.mark": "Very Good",
"recipe.star": 4.5,
"recipe.introduce": "This filling chicken and cheesy gravy dish is so simple to make, with only five ingredients. Serve with a green salad on the side.",
"recipe.ratings": 253,
"recipe.minutes_to_prepare": 10,
"recipe.minutes_to_cook": 60,
"recipe.number_servings": 8,
"recipe.ingredients": "4 chicken boneless, skinless chicken breasts 1 cup sliced fresh mushrooms 1 can cream of mushroom soup 1 cup shredded Cheddar cheese 1/2 packet Good Seasonings Italian dressing mix ",
"recipe.tip": "Serve over mashed potatoes.",
"recipe.direction": "Place the chicken in a glass baking dish. Mix together the remaining ingredients and pour over chicken. Cover and bake at 350 for one hour, or until the chicken is fully cooked. Makes 8 servings. Each serving is 1/2 chicken breast and 1/8 of the gravy.",
"recipe.nutritional_info": "
Servings Per Recipe: 8
Amount Per Serving
Calories: 236.6
Total Fat: 10.1 g
Cholesterol: 88.1 mg
Sodium: 397.1 mg
Total Carbs: 3.5 g
Dietary Fiber: 0.1 g
Protein: 31.2 g
"
},
"222": {
"review.id": 222,
"review.ts": "2022-10-02 11:28:05",
"review.content": "I added sliced potatoes to the recipe making it an all in one dinner. The meal was completed with a salad. This will become a family dinner night staple when the kids are in town.",
"review.star": 5,
"review.mark": "Incredible!",
"review.like": 20,
"review.hot": 20,
"review.time": "2/18/09",
"recipe.id": 45,
"recipe.ts": "2022-08-08 08:19:43",
"recipe.title": "Chicken with Cheesy Mushroom Gravy",
"recipe.mark": "Very Good",
"recipe.star": 4.5,
"recipe.introduce": "This filling chicken and cheesy gravy dish is so simple to make, with only five ingredients. Serve with a green salad on the side.",
"recipe.ratings": 253,
"recipe.minutes_to_prepare": 10,
"recipe.minutes_to_cook": 60,
"recipe.number_servings": 8,
"recipe.ingredients": "4 chicken boneless, skinless chicken breasts 1 cup sliced fresh mushrooms 1 can cream of mushroom soup 1 cup shredded Cheddar cheese 1/2 packet Good Seasonings Italian dressing mix ",
"recipe.tip": "Serve over mashed potatoes.",
"recipe.direction": "Place the chicken in a glass baking dish. Mix together the remaining ingredients and pour over chicken. Cover and bake at 350 for one hour, or until the chicken is fully cooked. Makes 8 servings. Each serving is 1/2 chicken breast and 1/8 of the gravy.",
"recipe.nutritional_info": "
Servings Per Recipe: 8
Amount Per Serving
Calories: 236.6
Total Fat: 10.1 g
Cholesterol: 88.1 mg
Sodium: 397.1 mg
Total Carbs: 3.5 g
Dietary Fiber: 0.1 g
Protein: 31.2 g
"
},
"223": {
"review.id": 223,
"review.ts": "2022-10-02 11:28:05",
"review.content": "This was awesome...I used cream of chicken and left out the mushrooms since I am not a big fan and used a fat free shredded cheddar....it was YUMMY!",
"review.star": 5,
"review.mark": "Incredible!",
"review.like": 14,
"review.hot": 14,
"review.time": "2/19/09",
"recipe.id": 45,
"recipe.ts": "2022-08-08 08:19:43",
"recipe.title": "Chicken with Cheesy Mushroom Gravy",
"recipe.mark": "Very Good",
"recipe.star": 4.5,
"recipe.introduce": "This filling chicken and cheesy gravy dish is so simple to make, with only five ingredients. Serve with a green salad on the side.",
"recipe.ratings": 253,
"recipe.minutes_to_prepare": 10,
"recipe.minutes_to_cook": 60,
"recipe.number_servings": 8,
"recipe.ingredients": "4 chicken boneless, skinless chicken breasts 1 cup sliced fresh mushrooms 1 can cream of mushroom soup 1 cup shredded Cheddar cheese 1/2 packet Good Seasonings Italian dressing mix ",
"recipe.tip": "Serve over mashed potatoes.",
"recipe.direction": "Place the chicken in a glass baking dish. Mix together the remaining ingredients and pour over chicken. Cover and bake at 350 for one hour, or until the chicken is fully cooked. Makes 8 servings. Each serving is 1/2 chicken breast and 1/8 of the gravy.",
"recipe.nutritional_info": "
Servings Per Recipe: 8
Amount Per Serving
Calories: 236.6
Total Fat: 10.1 g
Cholesterol: 88.1 mg
Sodium: 397.1 mg
Total Carbs: 3.5 g
Dietary Fiber: 0.1 g
Protein: 31.2 g
"
},
"224": {
"review.id": 224,
"review.ts": "2022-10-02 11:28:05",
"review.content": "I brown the chicken a little bit first and use brown or basmati rice in place of the potatoes. For the veg, I serve broccoli and/or cauliflower - the sauce is great on them as well. My family luvs this meal each and every time - a real favourite!!! I don't use the Italian seasoning though.",
"review.star": 5,
"review.mark": "Incredible!",
"review.like": 12,
"review.hot": 12,
"review.time": "2/22/09",
"recipe.id": 45,
"recipe.ts": "2022-08-08 08:19:43",
"recipe.title": "Chicken with Cheesy Mushroom Gravy",
"recipe.mark": "Very Good",
"recipe.star": 4.5,
"recipe.introduce": "This filling chicken and cheesy gravy dish is so simple to make, with only five ingredients. Serve with a green salad on the side.",
"recipe.ratings": 253,
"recipe.minutes_to_prepare": 10,
"recipe.minutes_to_cook": 60,
"recipe.number_servings": 8,
"recipe.ingredients": "4 chicken boneless, skinless chicken breasts 1 cup sliced fresh mushrooms 1 can cream of mushroom soup 1 cup shredded Cheddar cheese 1/2 packet Good Seasonings Italian dressing mix ",
"recipe.tip": "Serve over mashed potatoes.",
"recipe.direction": "Place the chicken in a glass baking dish. Mix together the remaining ingredients and pour over chicken. Cover and bake at 350 for one hour, or until the chicken is fully cooked. Makes 8 servings. Each serving is 1/2 chicken breast and 1/8 of the gravy.",
"recipe.nutritional_info": "
Servings Per Recipe: 8
Amount Per Serving
Calories: 236.6
Total Fat: 10.1 g
Cholesterol: 88.1 mg
Sodium: 397.1 mg
Total Carbs: 3.5 g
Dietary Fiber: 0.1 g
Protein: 31.2 g
"
},
"225": {
"review.id": 225,
"review.ts": "2022-10-02 11:28:05",
"review.content": "This was a Hit in my house! It was moist and the sauce was fantastic with the potatoes! Will use this recipe once a month!",
"review.star": 5,
"review.mark": "Incredible!",
"review.like": 9,
"review.hot": 9,
"review.time": "2/28/09",
"recipe.id": 45,
"recipe.ts": "2022-08-08 08:19:43",
"recipe.title": "Chicken with Cheesy Mushroom Gravy",
"recipe.mark": "Very Good",
"recipe.star": 4.5,
"recipe.introduce": "This filling chicken and cheesy gravy dish is so simple to make, with only five ingredients. Serve with a green salad on the side.",
"recipe.ratings": 253,
"recipe.minutes_to_prepare": 10,
"recipe.minutes_to_cook": 60,
"recipe.number_servings": 8,
"recipe.ingredients": "4 chicken boneless, skinless chicken breasts 1 cup sliced fresh mushrooms 1 can cream of mushroom soup 1 cup shredded Cheddar cheese 1/2 packet Good Seasonings Italian dressing mix ",
"recipe.tip": "Serve over mashed potatoes.",
"recipe.direction": "Place the chicken in a glass baking dish. Mix together the remaining ingredients and pour over chicken. Cover and bake at 350 for one hour, or until the chicken is fully cooked. Makes 8 servings. Each serving is 1/2 chicken breast and 1/8 of the gravy.",
"recipe.nutritional_info": "
Servings Per Recipe: 8
Amount Per Serving
Calories: 236.6
Total Fat: 10.1 g
Cholesterol: 88.1 mg
Sodium: 397.1 mg
Total Carbs: 3.5 g
Dietary Fiber: 0.1 g
Protein: 31.2 g
"
},
"226": {
"review.id": 226,
"review.ts": "2022-10-02 11:28:17",
"review.content": "Very good! Love this recipe! I forgot the red wine, but added cinnamon, nutmeg, pepper, oregano, Italian herbs, and basil. I roasted the eggplant slices for 10 minutes before hand and baked 30 minutes covered, 30 minutes uncovered.",
"review.star": 5,
"review.mark": "Incredible!",
"review.like": 61,
"review.hot": 62,
"review.time": "2/2/09",
"recipe.id": 46,
"recipe.ts": "2022-08-08 08:19:48",
"recipe.title": "Healthy Moussaka",
"recipe.mark": "Very Good",
"recipe.star": 4.20000000000000017763568394002504646778106689453125,
"recipe.introduce": "A healthy take on the Greek eggplant casserole.",
"recipe.ratings": 247,
"recipe.minutes_to_prepare": "",
"recipe.minutes_to_cook": "",
"recipe.number_servings": 8,
"recipe.ingredients": "1 fresh eggplant 8 oz ground turkey 3 cups tomato sauce 1 cup raw onion, chopped 2 cloves garlic 1 glass (3.5 fl oz) red wine 2 tablespoons all-purpose flour 1 cup nonfat milk 2 tbsp parmesan cheese 1/2 cup feta cheese, crumbled",
"recipe.tip": "",
"recipe.direction": "Slice eggplant very thinly. Brown ground turkey with onion and garlic. When brown, add tomato sauce and red wine. Let simmer for 15 minutes. Layer eggplant then meat mixture in 13 x 9 pan, ending with meat mixture. Add milk to clean saucepan and slowly stir in flour a little at a time until sauce thickens. Add feta and parmesan cheese. Pour white sauce over the casserole. Bake at 350 degrees until top starts to turn golden brown.",
"recipe.nutritional_info": "
Servings Per Recipe: 8
Amount Per Serving
Calories: 153.0
Total Fat: 4.7 g
Cholesterol: 29.6 mg
Sodium: 649.1 mg
Total Carbs: 16.4 g
Dietary Fiber: 3.3 g
Protein: 10.7 g
"
},
"227": {
"review.id": 227,
"review.ts": "2022-10-02 11:28:17",
"review.content": "This is a very good recipe. It smelled so good while cooking. Like others, I added more spices to the meat (nutmeg, cinnamon and oregano) and baked it for a longer time. I cooked it at 375, covered for 30 min and then uncovered for the same. I also used WAY less flour in making the bechamel.",
"review.star": 4,
"review.mark": "Very Good",
"review.like": 54,
"review.hot": 54,
"review.time": "12/17/08",
"recipe.id": 46,
"recipe.ts": "2022-08-08 08:19:48",
"recipe.title": "Healthy Moussaka",
"recipe.mark": "Very Good",
"recipe.star": 4.20000000000000017763568394002504646778106689453125,
"recipe.introduce": "A healthy take on the Greek eggplant casserole.",
"recipe.ratings": 247,
"recipe.minutes_to_prepare": "",
"recipe.minutes_to_cook": "",
"recipe.number_servings": 8,
"recipe.ingredients": "1 fresh eggplant 8 oz ground turkey 3 cups tomato sauce 1 cup raw onion, chopped 2 cloves garlic 1 glass (3.5 fl oz) red wine 2 tablespoons all-purpose flour 1 cup nonfat milk 2 tbsp parmesan cheese 1/2 cup feta cheese, crumbled",
"recipe.tip": "",
"recipe.direction": "Slice eggplant very thinly. Brown ground turkey with onion and garlic. When brown, add tomato sauce and red wine. Let simmer for 15 minutes. Layer eggplant then meat mixture in 13 x 9 pan, ending with meat mixture. Add milk to clean saucepan and slowly stir in flour a little at a time until sauce thickens. Add feta and parmesan cheese. Pour white sauce over the casserole. Bake at 350 degrees until top starts to turn golden brown.",
"recipe.nutritional_info": "
Servings Per Recipe: 8
Amount Per Serving
Calories: 153.0
Total Fat: 4.7 g
Cholesterol: 29.6 mg
Sodium: 649.1 mg
Total Carbs: 16.4 g
Dietary Fiber: 3.3 g
Protein: 10.7 g
"
},
"228": {
"review.id": 228,
"review.ts": "2022-10-02 11:28:17",
"review.content": "I AM going to make this again -- tonight for a small party. I will add some more spices. Only suggestions is to use much less flour. There is no need for 1/2 cup; probably 2 or 3 Tbsp is enough.",
"review.star": 5,
"review.mark": "Incredible!",
"review.like": 37,
"review.hot": 37,
"review.time": "5/29/09",
"recipe.id": 46,
"recipe.ts": "2022-08-08 08:19:48",
"recipe.title": "Healthy Moussaka",
"recipe.mark": "Very Good",
"recipe.star": 4.20000000000000017763568394002504646778106689453125,
"recipe.introduce": "A healthy take on the Greek eggplant casserole.",
"recipe.ratings": 247,
"recipe.minutes_to_prepare": "",
"recipe.minutes_to_cook": "",
"recipe.number_servings": 8,
"recipe.ingredients": "1 fresh eggplant 8 oz ground turkey 3 cups tomato sauce 1 cup raw onion, chopped 2 cloves garlic 1 glass (3.5 fl oz) red wine 2 tablespoons all-purpose flour 1 cup nonfat milk 2 tbsp parmesan cheese 1/2 cup feta cheese, crumbled",
"recipe.tip": "",
"recipe.direction": "Slice eggplant very thinly. Brown ground turkey with onion and garlic. When brown, add tomato sauce and red wine. Let simmer for 15 minutes. Layer eggplant then meat mixture in 13 x 9 pan, ending with meat mixture. Add milk to clean saucepan and slowly stir in flour a little at a time until sauce thickens. Add feta and parmesan cheese. Pour white sauce over the casserole. Bake at 350 degrees until top starts to turn golden brown.",
"recipe.nutritional_info": "
Servings Per Recipe: 8
Amount Per Serving
Calories: 153.0
Total Fat: 4.7 g
Cholesterol: 29.6 mg
Sodium: 649.1 mg
Total Carbs: 16.4 g
Dietary Fiber: 3.3 g
Protein: 10.7 g
"
},
"229": {
"review.id": 229,
"review.ts": "2022-10-02 11:28:17",
"review.content": "O.K. this was absolutly delicious! I reduced the flour to 2 TBSP, and took advice of another recipe rating and started oven @ 375 with foil, for 30 min then uncovered at 350 for another 30 min or so...BUT I ADDED GREEK OLIVE PASTE TO THE TOPPING, AND DOLLIPED IT ON.... A FEW TBSP!!! OH MY GOD A MUST",
"review.star": 5,
"review.mark": "Incredible!",
"review.like": 30,
"review.hot": 31,
"review.time": "3/27/08",
"recipe.id": 46,
"recipe.ts": "2022-08-08 08:19:48",
"recipe.title": "Healthy Moussaka",
"recipe.mark": "Very Good",
"recipe.star": 4.20000000000000017763568394002504646778106689453125,
"recipe.introduce": "A healthy take on the Greek eggplant casserole.",
"recipe.ratings": 247,
"recipe.minutes_to_prepare": "",
"recipe.minutes_to_cook": "",
"recipe.number_servings": 8,
"recipe.ingredients": "1 fresh eggplant 8 oz ground turkey 3 cups tomato sauce 1 cup raw onion, chopped 2 cloves garlic 1 glass (3.5 fl oz) red wine 2 tablespoons all-purpose flour 1 cup nonfat milk 2 tbsp parmesan cheese 1/2 cup feta cheese, crumbled",
"recipe.tip": "",
"recipe.direction": "Slice eggplant very thinly. Brown ground turkey with onion and garlic. When brown, add tomato sauce and red wine. Let simmer for 15 minutes. Layer eggplant then meat mixture in 13 x 9 pan, ending with meat mixture. Add milk to clean saucepan and slowly stir in flour a little at a time until sauce thickens. Add feta and parmesan cheese. Pour white sauce over the casserole. Bake at 350 degrees until top starts to turn golden brown.",
"recipe.nutritional_info": "
Servings Per Recipe: 8
Amount Per Serving
Calories: 153.0
Total Fat: 4.7 g
Cholesterol: 29.6 mg
Sodium: 649.1 mg
Total Carbs: 16.4 g
Dietary Fiber: 3.3 g
Protein: 10.7 g
"
},
"230": {
"review.id": 230,
"review.ts": "2022-10-02 11:28:17",
"review.content": "",
"review.star": 1,
"review.mark": "",
"review.like": 27,
"review.hot": 29,
"review.time": "9/15/09",
"recipe.id": 46,
"recipe.ts": "2022-08-08 08:19:48",
"recipe.title": "Healthy Moussaka",
"recipe.mark": "Very Good",
"recipe.star": 4.20000000000000017763568394002504646778106689453125,
"recipe.introduce": "A healthy take on the Greek eggplant casserole.",
"recipe.ratings": 247,
"recipe.minutes_to_prepare": "",
"recipe.minutes_to_cook": "",
"recipe.number_servings": 8,
"recipe.ingredients": "1 fresh eggplant 8 oz ground turkey 3 cups tomato sauce 1 cup raw onion, chopped 2 cloves garlic 1 glass (3.5 fl oz) red wine 2 tablespoons all-purpose flour 1 cup nonfat milk 2 tbsp parmesan cheese 1/2 cup feta cheese, crumbled",
"recipe.tip": "",
"recipe.direction": "Slice eggplant very thinly. Brown ground turkey with onion and garlic. When brown, add tomato sauce and red wine. Let simmer for 15 minutes. Layer eggplant then meat mixture in 13 x 9 pan, ending with meat mixture. Add milk to clean saucepan and slowly stir in flour a little at a time until sauce thickens. Add feta and parmesan cheese. Pour white sauce over the casserole. Bake at 350 degrees until top starts to turn golden brown.",
"recipe.nutritional_info": "
Servings Per Recipe: 8
Amount Per Serving
Calories: 153.0
Total Fat: 4.7 g
Cholesterol: 29.6 mg
Sodium: 649.1 mg
Total Carbs: 16.4 g
Dietary Fiber: 3.3 g
Protein: 10.7 g
"
},
"231": {
"review.id": 231,
"review.ts": "2022-10-02 11:28:42",
"review.content": "This recipe was really good!Instead of butter I used Fat Free nonstick cooking spray when I coated the chicken and chicken breasts. I would have never thought to use it on chicken to give it that crispy effect.Thanks I will definitely use this recipe again!",
"review.star": 5,
"review.mark": "Incredible!",
"review.like": 24,
"review.hot": 25,
"review.time": "2/3/09",
"recipe.id": 47,
"recipe.ts": "2022-08-08 08:19:52",
"recipe.title": "Potato Flake Fried Chicken",
"recipe.mark": "Very Good 4.2/5 (245",
"recipe.star": "",
"recipe.introduce": "A new spin on fried chicken!",
"recipe.ratings": "",
"recipe.minutes_to_prepare": 10,
"recipe.minutes_to_cook": 20,
"recipe.number_servings": 4,
"recipe.ingredients": "1.5 lb. boneless, skinless chicken thighs 1 packet instant mashed potato flakes seasonings butter spray, like Parkay",
"recipe.tip": "",
"recipe.direction": "Pre-heat oven to 400 degrees Farenheit.Line baking sheet with foil and spray with cooking spray.Take potato flakes, place in large bowl. Add whatever seasonings you'd like.Take each chicken thigh, spray each side with butter spray, then dredge through seasoned potato flakes. Make sure to coat thoroughly.Place flaked thighs on baking sheet. Sprinkle remaining flakes as desired over thighs. Spray tops with cooking spray.Bake for about 20 minutes or until cooked through.",
"recipe.nutritional_info": "
Servings Per Recipe: 4
Amount Per Serving
Calories: 265.2
Total Fat: 7.6 g
Cholesterol: 142.6 mg
Sodium: 318.2 mg
Total Carbs: 12.2 g
Dietary Fiber: 0.0 g
Protein: 35.2 g
"
},
"232": {
"review.id": 232,
"review.ts": "2022-10-02 11:28:42",
"review.content": "Wow absolutely fantastic!!!It cured my crunchy deep fried craving that I get every now and then, my hubby and children could not get enough of it,Im goign to make this again and make it with little pieces of chicken breast like chicken nugget style yummy!!",
"review.star": 5,
"review.mark": "Incredible!",
"review.like": 19,
"review.hot": 19,
"review.time": "2/9/09",
"recipe.id": 47,
"recipe.ts": "2022-08-08 08:19:52",
"recipe.title": "Potato Flake Fried Chicken",
"recipe.mark": "Very Good 4.2/5 (245",
"recipe.star": "",
"recipe.introduce": "A new spin on fried chicken!",
"recipe.ratings": "",
"recipe.minutes_to_prepare": 10,
"recipe.minutes_to_cook": 20,
"recipe.number_servings": 4,
"recipe.ingredients": "1.5 lb. boneless, skinless chicken thighs 1 packet instant mashed potato flakes seasonings butter spray, like Parkay",
"recipe.tip": "",
"recipe.direction": "Pre-heat oven to 400 degrees Farenheit.Line baking sheet with foil and spray with cooking spray.Take potato flakes, place in large bowl. Add whatever seasonings you'd like.Take each chicken thigh, spray each side with butter spray, then dredge through seasoned potato flakes. Make sure to coat thoroughly.Place flaked thighs on baking sheet. Sprinkle remaining flakes as desired over thighs. Spray tops with cooking spray.Bake for about 20 minutes or until cooked through.",
"recipe.nutritional_info": "
Servings Per Recipe: 4
Amount Per Serving
Calories: 265.2
Total Fat: 7.6 g
Cholesterol: 142.6 mg
Sodium: 318.2 mg
Total Carbs: 12.2 g
Dietary Fiber: 0.0 g
Protein: 35.2 g
"
},
"233": {
"review.id": 233,
"review.ts": "2022-10-02 11:28:42",
"review.content": "Used Chicken breast and 1/2 packet of Ranch dry dressing to the pot flakes..Yummy. Great recipe thanks.",
"review.star": 1,
"review.mark": "",
"review.like": 18,
"review.hot": 18,
"review.time": "2/19/09",
"recipe.id": 47,
"recipe.ts": "2022-08-08 08:19:52",
"recipe.title": "Potato Flake Fried Chicken",
"recipe.mark": "Very Good 4.2/5 (245",
"recipe.star": "",
"recipe.introduce": "A new spin on fried chicken!",
"recipe.ratings": "",
"recipe.minutes_to_prepare": 10,
"recipe.minutes_to_cook": 20,
"recipe.number_servings": 4,
"recipe.ingredients": "1.5 lb. boneless, skinless chicken thighs 1 packet instant mashed potato flakes seasonings butter spray, like Parkay",
"recipe.tip": "",
"recipe.direction": "Pre-heat oven to 400 degrees Farenheit.Line baking sheet with foil and spray with cooking spray.Take potato flakes, place in large bowl. Add whatever seasonings you'd like.Take each chicken thigh, spray each side with butter spray, then dredge through seasoned potato flakes. Make sure to coat thoroughly.Place flaked thighs on baking sheet. Sprinkle remaining flakes as desired over thighs. Spray tops with cooking spray.Bake for about 20 minutes or until cooked through.",
"recipe.nutritional_info": "
Servings Per Recipe: 4
Amount Per Serving
Calories: 265.2
Total Fat: 7.6 g
Cholesterol: 142.6 mg
Sodium: 318.2 mg
Total Carbs: 12.2 g
Dietary Fiber: 0.0 g
Protein: 35.2 g
"
},
"234": {
"review.id": 234,
"review.ts": "2022-10-02 11:28:42",
"review.content": "Very easy! Satisfied that need for crunchy food also! Hint: Spray the tops of the chicken with veggie spray and turn them 1/2 way through cooking. You will get a nice crisp on both sides.",
"review.star": 5,
"review.mark": "Incredible!",
"review.like": 17,
"review.hot": 17,
"review.time": "2/9/09",
"recipe.id": 47,
"recipe.ts": "2022-08-08 08:19:52",
"recipe.title": "Potato Flake Fried Chicken",
"recipe.mark": "Very Good 4.2/5 (245",
"recipe.star": "",
"recipe.introduce": "A new spin on fried chicken!",
"recipe.ratings": "",
"recipe.minutes_to_prepare": 10,
"recipe.minutes_to_cook": 20,
"recipe.number_servings": 4,
"recipe.ingredients": "1.5 lb. boneless, skinless chicken thighs 1 packet instant mashed potato flakes seasonings butter spray, like Parkay",
"recipe.tip": "",
"recipe.direction": "Pre-heat oven to 400 degrees Farenheit.Line baking sheet with foil and spray with cooking spray.Take potato flakes, place in large bowl. Add whatever seasonings you'd like.Take each chicken thigh, spray each side with butter spray, then dredge through seasoned potato flakes. Make sure to coat thoroughly.Place flaked thighs on baking sheet. Sprinkle remaining flakes as desired over thighs. Spray tops with cooking spray.Bake for about 20 minutes or until cooked through.",
"recipe.nutritional_info": "
Servings Per Recipe: 4
Amount Per Serving
Calories: 265.2
Total Fat: 7.6 g
Cholesterol: 142.6 mg
Sodium: 318.2 mg
Total Carbs: 12.2 g
Dietary Fiber: 0.0 g
Protein: 35.2 g
"
},
"235": {
"review.id": 235,
"review.ts": "2022-10-02 11:28:42",
"review.content": "",
"review.star": 4,
"review.mark": "Very Good",
"review.like": 13,
"review.hot": 13,
"review.time": "2/8/09",
"recipe.id": 47,
"recipe.ts": "2022-08-08 08:19:52",
"recipe.title": "Potato Flake Fried Chicken",
"recipe.mark": "Very Good 4.2/5 (245",
"recipe.star": "",
"recipe.introduce": "A new spin on fried chicken!",
"recipe.ratings": "",
"recipe.minutes_to_prepare": 10,
"recipe.minutes_to_cook": 20,
"recipe.number_servings": 4,
"recipe.ingredients": "1.5 lb. boneless, skinless chicken thighs 1 packet instant mashed potato flakes seasonings butter spray, like Parkay",
"recipe.tip": "",
"recipe.direction": "Pre-heat oven to 400 degrees Farenheit.Line baking sheet with foil and spray with cooking spray.Take potato flakes, place in large bowl. Add whatever seasonings you'd like.Take each chicken thigh, spray each side with butter spray, then dredge through seasoned potato flakes. Make sure to coat thoroughly.Place flaked thighs on baking sheet. Sprinkle remaining flakes as desired over thighs. Spray tops with cooking spray.Bake for about 20 minutes or until cooked through.",
"recipe.nutritional_info": "
Servings Per Recipe: 4
Amount Per Serving
Calories: 265.2
Total Fat: 7.6 g
Cholesterol: 142.6 mg
Sodium: 318.2 mg
Total Carbs: 12.2 g
Dietary Fiber: 0.0 g
Protein: 35.2 g
"
},
"236": {
"review.id": 236,
"review.ts": "2022-10-02 11:29:13",
"review.content": "Husband and I both loved this one. I sauted the pepper, garlic, onions, and chicken then put all the ingredients into a crock pot and cooked for 6 hours. I doubled the recipe and added extra chicken. Will definately make this one again.",
"review.star": 5,
"review.mark": "Incredible!",
"review.like": 60,
"review.hot": 62,
"review.time": "9/27/08",
"recipe.id": 48,
"recipe.ts": "2022-08-08 08:20:00",
"recipe.title": "Southwest Chicken Stew",
"recipe.mark": "Very Good",
"recipe.star": 4.29999999999999982236431605997495353221893310546875,
"recipe.introduce": "A recipe that is full of great taste and loaded with potassium.",
"recipe.ratings": 240,
"recipe.minutes_to_prepare": "",
"recipe.minutes_to_cook": "",
"recipe.number_servings": 3,
"recipe.ingredients": "8 oz chicken breast 1 tsp oil 1 onion 3 cloves garlic 1 green pepper 1 can black beans (drained) 1 cup frozen corn 1 can tomatoes w/ green chilis 1 tbsp cumin",
"recipe.tip": "",
"recipe.direction": "Add oil to skillet. Add cut up chicken breast and lightly brown. Add onions, garlic and green peppers and cook till almost done. Add in 1 can of black beans (drained), 1 cup frozen corn, and one can of tomatoes. Add cumin to taste. Simmer about 20-30 minutes until flavors blend.Great served over brown rice or whole grain pilaf.Number of Servings: 3Recipe submitted by SparkPeople user CHATTYCATHY2.",
"recipe.nutritional_info": "
Servings Per Recipe: 3
Amount Per Serving
Calories: 370.2
Total Fat: 4.2 g
Cholesterol: 43.9 mg
Sodium: 706.9 mg
Total Carbs: 55.3 g
Dietary Fiber: 13.3 g
Protein: 32.1 g
"
},
"237": {
"review.id": 237,
"review.ts": "2022-10-02 11:29:13",
"review.content": "I made this for lunch today and boy was it YUMMY! My 21 year old son loved it too! I omit green pepper, added jalepeno's chopped instead. I also reduced the sodium by using no salt vegetables and fresh corn & tomatoes. I used canned black beans(rinsed) I served with dollup of fat free sour cream.",
"review.star": 4,
"review.mark": "Very Good",
"review.like": 36,
"review.hot": 36,
"review.time": "11/11/08",
"recipe.id": 48,
"recipe.ts": "2022-08-08 08:20:00",
"recipe.title": "Southwest Chicken Stew",
"recipe.mark": "Very Good",
"recipe.star": 4.29999999999999982236431605997495353221893310546875,
"recipe.introduce": "A recipe that is full of great taste and loaded with potassium.",
"recipe.ratings": 240,
"recipe.minutes_to_prepare": "",
"recipe.minutes_to_cook": "",
"recipe.number_servings": 3,
"recipe.ingredients": "8 oz chicken breast 1 tsp oil 1 onion 3 cloves garlic 1 green pepper 1 can black beans (drained) 1 cup frozen corn 1 can tomatoes w/ green chilis 1 tbsp cumin",
"recipe.tip": "",
"recipe.direction": "Add oil to skillet. Add cut up chicken breast and lightly brown. Add onions, garlic and green peppers and cook till almost done. Add in 1 can of black beans (drained), 1 cup frozen corn, and one can of tomatoes. Add cumin to taste. Simmer about 20-30 minutes until flavors blend.Great served over brown rice or whole grain pilaf.Number of Servings: 3Recipe submitted by SparkPeople user CHATTYCATHY2.",
"recipe.nutritional_info": "
Servings Per Recipe: 3
Amount Per Serving
Calories: 370.2
Total Fat: 4.2 g
Cholesterol: 43.9 mg
Sodium: 706.9 mg
Total Carbs: 55.3 g
Dietary Fiber: 13.3 g
Protein: 32.1 g
"
},
"238": {
"review.id": 238,
"review.ts": "2022-10-02 11:29:13",
"review.content": "We love this. I didn't saute anything, I put the onions, beans and corn into the crockpot, added garlic/onion/chili powder and some Pace Picante, then put the chik breasts on top. After it was done, I shredded the chicken and served over brown rice with cilantro (w/ bit of cheese and sour cream).",
"review.star": 5,
"review.mark": "Incredible!",
"review.like": 30,
"review.hot": 31,
"review.time": "9/24/09",
"recipe.id": 48,
"recipe.ts": "2022-08-08 08:20:00",
"recipe.title": "Southwest Chicken Stew",
"recipe.mark": "Very Good",
"recipe.star": 4.29999999999999982236431605997495353221893310546875,
"recipe.introduce": "A recipe that is full of great taste and loaded with potassium.",
"recipe.ratings": 240,
"recipe.minutes_to_prepare": "",
"recipe.minutes_to_cook": "",
"recipe.number_servings": 3,
"recipe.ingredients": "8 oz chicken breast 1 tsp oil 1 onion 3 cloves garlic 1 green pepper 1 can black beans (drained) 1 cup frozen corn 1 can tomatoes w/ green chilis 1 tbsp cumin",
"recipe.tip": "",
"recipe.direction": "Add oil to skillet. Add cut up chicken breast and lightly brown. Add onions, garlic and green peppers and cook till almost done. Add in 1 can of black beans (drained), 1 cup frozen corn, and one can of tomatoes. Add cumin to taste. Simmer about 20-30 minutes until flavors blend.Great served over brown rice or whole grain pilaf.Number of Servings: 3Recipe submitted by SparkPeople user CHATTYCATHY2.",
"recipe.nutritional_info": "
Servings Per Recipe: 3
Amount Per Serving
Calories: 370.2
Total Fat: 4.2 g
Cholesterol: 43.9 mg
Sodium: 706.9 mg
Total Carbs: 55.3 g
Dietary Fiber: 13.3 g
Protein: 32.1 g
"
},
"239": {
"review.id": 239,
"review.ts": "2022-10-02 11:29:13",
"review.content": "Very good! Made brown rice to go w/ this and added a dollop of sour cream.",
"review.star": 5,
"review.mark": "Incredible!",
"review.like": 19,
"review.hot": 19,
"review.time": "11/12/08",
"recipe.id": 48,
"recipe.ts": "2022-08-08 08:20:00",
"recipe.title": "Southwest Chicken Stew",
"recipe.mark": "Very Good",
"recipe.star": 4.29999999999999982236431605997495353221893310546875,
"recipe.introduce": "A recipe that is full of great taste and loaded with potassium.",
"recipe.ratings": 240,
"recipe.minutes_to_prepare": "",
"recipe.minutes_to_cook": "",
"recipe.number_servings": 3,
"recipe.ingredients": "8 oz chicken breast 1 tsp oil 1 onion 3 cloves garlic 1 green pepper 1 can black beans (drained) 1 cup frozen corn 1 can tomatoes w/ green chilis 1 tbsp cumin",
"recipe.tip": "",
"recipe.direction": "Add oil to skillet. Add cut up chicken breast and lightly brown. Add onions, garlic and green peppers and cook till almost done. Add in 1 can of black beans (drained), 1 cup frozen corn, and one can of tomatoes. Add cumin to taste. Simmer about 20-30 minutes until flavors blend.Great served over brown rice or whole grain pilaf.Number of Servings: 3Recipe submitted by SparkPeople user CHATTYCATHY2.",
"recipe.nutritional_info": "
Servings Per Recipe: 3
Amount Per Serving
Calories: 370.2
Total Fat: 4.2 g
Cholesterol: 43.9 mg
Sodium: 706.9 mg
Total Carbs: 55.3 g
Dietary Fiber: 13.3 g
Protein: 32.1 g
"
},
"240": {
"review.id": 240,
"review.ts": "2022-10-02 11:29:13",
"review.content": "What a great meal for the Winter, serve with some cornbread.",
"review.star": 4,
"review.mark": "Very Good",
"review.like": 19,
"review.hot": 21,
"review.time": "11/12/08",
"recipe.id": 48,
"recipe.ts": "2022-08-08 08:20:00",
"recipe.title": "Southwest Chicken Stew",
"recipe.mark": "Very Good",
"recipe.star": 4.29999999999999982236431605997495353221893310546875,
"recipe.introduce": "A recipe that is full of great taste and loaded with potassium.",
"recipe.ratings": 240,
"recipe.minutes_to_prepare": "",
"recipe.minutes_to_cook": "",
"recipe.number_servings": 3,
"recipe.ingredients": "8 oz chicken breast 1 tsp oil 1 onion 3 cloves garlic 1 green pepper 1 can black beans (drained) 1 cup frozen corn 1 can tomatoes w/ green chilis 1 tbsp cumin",
"recipe.tip": "",
"recipe.direction": "Add oil to skillet. Add cut up chicken breast and lightly brown. Add onions, garlic and green peppers and cook till almost done. Add in 1 can of black beans (drained), 1 cup frozen corn, and one can of tomatoes. Add cumin to taste. Simmer about 20-30 minutes until flavors blend.Great served over brown rice or whole grain pilaf.Number of Servings: 3Recipe submitted by SparkPeople user CHATTYCATHY2.",
"recipe.nutritional_info": "
Servings Per Recipe: 3
Amount Per Serving
Calories: 370.2
Total Fat: 4.2 g
Cholesterol: 43.9 mg
Sodium: 706.9 mg
Total Carbs: 55.3 g
Dietary Fiber: 13.3 g
Protein: 32.1 g
"
},
"241": {
"review.id": 241,
"review.ts": "2022-10-02 11:29:22",
"review.content": "Great recipe! I cooked it in a crock pot (5 hours low), but didn't add the beans and corn till the last 30 minutes. My family loved it! Great with guacamole on the side!",
"review.star": 5,
"review.mark": "Incredible!",
"review.like": 19,
"review.hot": 20,
"review.time": "12/3/09",
"recipe.id": 49,
"recipe.ts": "2022-08-08 08:20:13",
"recipe.title": "Turkey Chili with Corn and Black Beans",
"recipe.mark": "Very Good",
"recipe.star": 4.4000000000000003552713678800500929355621337890625,
"recipe.introduce": "A wonderful way to warm up from the warm chili and HOT spices!",
"recipe.ratings": 239,
"recipe.minutes_to_prepare": "",
"recipe.minutes_to_cook": "",
"recipe.number_servings": 8,
"recipe.ingredients": "20 oz. ground turkey 1 medium onion, chopped 1 medium red bell pepper, chopped 2 tbsp chili powder 1 tbsp cumin 1 tsp oregano 1 tbsp red pepper flakes (adjust to taste) 1 can diced tomatoes with juice 1 small can tomato sauce 1 can yellow corn 1 can black beans, rinsed 1 can seasoned chili beans",
"recipe.tip": "",
"recipe.direction": "Brown turkey in large skillet or large, but shallow pot. After 1 minute, add onion, red bell pepper, and spices. Cook until turkey is no longer pink. Add canned ingredients and bring to a boil. Reduce heat, cover, and simmer 30-45 minutes or until onions and peppers are soft. If you have some wiggle room, garnish with light shredded jack and/or cheddar cheese, dollop of light sour cream, fresh cilantro, crushed tortilla chips, etc.Number of Servings: 8Recipe submitted by SparkPeople user DMWOOD13.",
"recipe.nutritional_info": "
Servings Per Recipe: 8
Amount Per Serving
Calories: 212.6
Total Fat: 6.4 g
Cholesterol: 0.0 mg
Sodium: 361.5 mg
Total Carbs: 21.1 g
Dietary Fiber: 6.1 g
Protein: 19.4 g
"
},
"242": {
"review.id": 242,
"review.ts": "2022-10-02 11:29:22",
"review.content": "I made this recipe tonight at my sister's house, despite my BIL (jokingly) advising me not to make any diet food. I'm happy to say we all, including my picky 7 year old niece, enjoyed the recipe. Only differences-- I used frozen corn (less sodium) & red pepper flakes.",
"review.star": 5,
"review.mark": "Incredible!",
"review.like": 19,
"review.hot": 19,
"review.time": "5/17/08",
"recipe.id": 49,
"recipe.ts": "2022-08-08 08:20:13",
"recipe.title": "Turkey Chili with Corn and Black Beans",
"recipe.mark": "Very Good",
"recipe.star": 4.4000000000000003552713678800500929355621337890625,
"recipe.introduce": "A wonderful way to warm up from the warm chili and HOT spices!",
"recipe.ratings": 239,
"recipe.minutes_to_prepare": "",
"recipe.minutes_to_cook": "",
"recipe.number_servings": 8,
"recipe.ingredients": "20 oz. ground turkey 1 medium onion, chopped 1 medium red bell pepper, chopped 2 tbsp chili powder 1 tbsp cumin 1 tsp oregano 1 tbsp red pepper flakes (adjust to taste) 1 can diced tomatoes with juice 1 small can tomato sauce 1 can yellow corn 1 can black beans, rinsed 1 can seasoned chili beans",
"recipe.tip": "",
"recipe.direction": "Brown turkey in large skillet or large, but shallow pot. After 1 minute, add onion, red bell pepper, and spices. Cook until turkey is no longer pink. Add canned ingredients and bring to a boil. Reduce heat, cover, and simmer 30-45 minutes or until onions and peppers are soft. If you have some wiggle room, garnish with light shredded jack and/or cheddar cheese, dollop of light sour cream, fresh cilantro, crushed tortilla chips, etc.Number of Servings: 8Recipe submitted by SparkPeople user DMWOOD13.",
"recipe.nutritional_info": "
Servings Per Recipe: 8
Amount Per Serving
Calories: 212.6
Total Fat: 6.4 g
Cholesterol: 0.0 mg
Sodium: 361.5 mg
Total Carbs: 21.1 g
Dietary Fiber: 6.1 g
Protein: 19.4 g
"
},
"243": {
"review.id": 243,
"review.ts": "2022-10-02 11:29:22",
"review.content": "Very good recipe. I added a can of tomatoes w/green chiles instead of the tomato sauce, and a second can of regular tomatoes to get more liquid in there. It made 10 servings at 1 cup each. I was full after just the one serving!",
"review.star": 4,
"review.mark": "Very Good",
"review.like": 13,
"review.hot": 13,
"review.time": "1/14/08",
"recipe.id": 49,
"recipe.ts": "2022-08-08 08:20:13",
"recipe.title": "Turkey Chili with Corn and Black Beans",
"recipe.mark": "Very Good",
"recipe.star": 4.4000000000000003552713678800500929355621337890625,
"recipe.introduce": "A wonderful way to warm up from the warm chili and HOT spices!",
"recipe.ratings": 239,
"recipe.minutes_to_prepare": "",
"recipe.minutes_to_cook": "",
"recipe.number_servings": 8,
"recipe.ingredients": "20 oz. ground turkey 1 medium onion, chopped 1 medium red bell pepper, chopped 2 tbsp chili powder 1 tbsp cumin 1 tsp oregano 1 tbsp red pepper flakes (adjust to taste) 1 can diced tomatoes with juice 1 small can tomato sauce 1 can yellow corn 1 can black beans, rinsed 1 can seasoned chili beans",
"recipe.tip": "",
"recipe.direction": "Brown turkey in large skillet or large, but shallow pot. After 1 minute, add onion, red bell pepper, and spices. Cook until turkey is no longer pink. Add canned ingredients and bring to a boil. Reduce heat, cover, and simmer 30-45 minutes or until onions and peppers are soft. If you have some wiggle room, garnish with light shredded jack and/or cheddar cheese, dollop of light sour cream, fresh cilantro, crushed tortilla chips, etc.Number of Servings: 8Recipe submitted by SparkPeople user DMWOOD13.",
"recipe.nutritional_info": "
Servings Per Recipe: 8
Amount Per Serving
Calories: 212.6
Total Fat: 6.4 g
Cholesterol: 0.0 mg
Sodium: 361.5 mg
Total Carbs: 21.1 g
Dietary Fiber: 6.1 g
Protein: 19.4 g
"
},
"244": {
"review.id": 244,
"review.ts": "2022-10-02 11:29:22",
"review.content": "I made a recipe very similar, but with only 1# gr.turkey, added celery hearts, and substitued the seasoned beans for red kidney beans. It made 12 1 cup servings, 205 calories each with a sodium count of 256.3. It freezes beautifully for lunches at work!",
"review.star": 1,
"review.mark": "",
"review.like": 12,
"review.hot": 13,
"review.time": "1/23/10",
"recipe.id": 49,
"recipe.ts": "2022-08-08 08:20:13",
"recipe.title": "Turkey Chili with Corn and Black Beans",
"recipe.mark": "Very Good",
"recipe.star": 4.4000000000000003552713678800500929355621337890625,
"recipe.introduce": "A wonderful way to warm up from the warm chili and HOT spices!",
"recipe.ratings": 239,
"recipe.minutes_to_prepare": "",
"recipe.minutes_to_cook": "",
"recipe.number_servings": 8,
"recipe.ingredients": "20 oz. ground turkey 1 medium onion, chopped 1 medium red bell pepper, chopped 2 tbsp chili powder 1 tbsp cumin 1 tsp oregano 1 tbsp red pepper flakes (adjust to taste) 1 can diced tomatoes with juice 1 small can tomato sauce 1 can yellow corn 1 can black beans, rinsed 1 can seasoned chili beans",
"recipe.tip": "",
"recipe.direction": "Brown turkey in large skillet or large, but shallow pot. After 1 minute, add onion, red bell pepper, and spices. Cook until turkey is no longer pink. Add canned ingredients and bring to a boil. Reduce heat, cover, and simmer 30-45 minutes or until onions and peppers are soft. If you have some wiggle room, garnish with light shredded jack and/or cheddar cheese, dollop of light sour cream, fresh cilantro, crushed tortilla chips, etc.Number of Servings: 8Recipe submitted by SparkPeople user DMWOOD13.",
"recipe.nutritional_info": "
Servings Per Recipe: 8
Amount Per Serving
Calories: 212.6
Total Fat: 6.4 g
Cholesterol: 0.0 mg
Sodium: 361.5 mg
Total Carbs: 21.1 g
Dietary Fiber: 6.1 g
Protein: 19.4 g
"
},
"245": {
"review.id": 245,
"review.ts": "2022-10-02 11:29:22",
"review.content": "My family loves chili and we loved this recipe! I had almost every ingedient in my pantry. I substituted another can of tomatoes instead of sauce, included the juice from the corn and used green pepper instead of red. We will be eating this again and again!",
"review.star": 5,
"review.mark": "Incredible!",
"review.like": 10,
"review.hot": 10,
"review.time": "1/9/08",
"recipe.id": 49,
"recipe.ts": "2022-08-08 08:20:13",
"recipe.title": "Turkey Chili with Corn and Black Beans",
"recipe.mark": "Very Good",
"recipe.star": 4.4000000000000003552713678800500929355621337890625,
"recipe.introduce": "A wonderful way to warm up from the warm chili and HOT spices!",
"recipe.ratings": 239,
"recipe.minutes_to_prepare": "",
"recipe.minutes_to_cook": "",
"recipe.number_servings": 8,
"recipe.ingredients": "20 oz. ground turkey 1 medium onion, chopped 1 medium red bell pepper, chopped 2 tbsp chili powder 1 tbsp cumin 1 tsp oregano 1 tbsp red pepper flakes (adjust to taste) 1 can diced tomatoes with juice 1 small can tomato sauce 1 can yellow corn 1 can black beans, rinsed 1 can seasoned chili beans",
"recipe.tip": "",
"recipe.direction": "Brown turkey in large skillet or large, but shallow pot. After 1 minute, add onion, red bell pepper, and spices. Cook until turkey is no longer pink. Add canned ingredients and bring to a boil. Reduce heat, cover, and simmer 30-45 minutes or until onions and peppers are soft. If you have some wiggle room, garnish with light shredded jack and/or cheddar cheese, dollop of light sour cream, fresh cilantro, crushed tortilla chips, etc.Number of Servings: 8Recipe submitted by SparkPeople user DMWOOD13.",
"recipe.nutritional_info": "
Servings Per Recipe: 8
Amount Per Serving
Calories: 212.6
Total Fat: 6.4 g
Cholesterol: 0.0 mg
Sodium: 361.5 mg
Total Carbs: 21.1 g
Dietary Fiber: 6.1 g
Protein: 19.4 g
"
},
"246": {
"review.id": 246,
"review.ts": "2022-10-02 11:29:40",
"review.content": "Used herbs & spices suggested. Baked 14 lb. turkey in roasting bag in 2.5 hours at 350. Was golden, very moist, done throughout, & delicious. Stuffed turkey with dried apricots, raisins, & fuji apples. Used juice for some of the best gravy ever. Thanx much for the recipe. Will for sure use again.",
"review.star": 5,
"review.mark": "Incredible!",
"review.like": 74,
"review.hot": 74,
"review.time": "11/24/08",
"recipe.id": 50,
"recipe.ts": "2022-08-08 08:20:24",
"recipe.title": "Roasted Turkey",
"recipe.mark": "Very Good",
"recipe.star": 4.29999999999999982236431605997495353221893310546875,
"recipe.introduce": "A yummy way to cut the calories, not the tradition.",
"recipe.ratings": 231,
"recipe.minutes_to_prepare": "",
"recipe.minutes_to_cook": "",
"recipe.number_servings": "",
"recipe.ingredients": "1 Whole Turkey (12 pounds)3/4 cup olive oil2 tablespoons garlic powder2 teaspoons dried basil1 teaspoon ground sage1 teaspoon salt1/2 teaspoon black pepper2 cups water",
"recipe.tip": "",
"recipe.direction": "1. Preheat oven to 325 degrees F (165 degrees C). Clean turkey and place into a roasting pan with a lid.2. In a small bowl, combine olive oil, garlic powder, dried basil, ground sage, salt and black pepper. Using a basting brush apply the mixture to the outside of the uncooked turkey. Pour water into the bottom of the pan and cover with the lid. 3. Bake for 3 to 3.5 hours or until the internal temperature of the thickest part of the thigh measures 180 degrees F (82 degrees C). 4. Remove bird from oven and allow to stand for about 30 minutes before carving.Makes 16 servings.",
"recipe.nutritional_info": "
Amount Per Serving
Calories: 203.4
Total Fat: 12.5 g
Cholesterol: 43.0 mg
Sodium: 1,155.5 mg
Total Carbs: 5.1 g
Dietary Fiber: 0.6 g
Protein: 17.3 g
"
},
"247": {
"review.id": 247,
"review.ts": "2022-10-02 11:29:40",
"review.content": "Try putting a peeled onion cut in half and an apple inside the turkey before roasting: this adds to the moistness and flavour.",
"review.star": 1,
"review.mark": "",
"review.like": 56,
"review.hot": 58,
"review.time": "2/6/09",
"recipe.id": 50,
"recipe.ts": "2022-08-08 08:20:24",
"recipe.title": "Roasted Turkey",
"recipe.mark": "Very Good",
"recipe.star": 4.29999999999999982236431605997495353221893310546875,
"recipe.introduce": "A yummy way to cut the calories, not the tradition.",
"recipe.ratings": 231,
"recipe.minutes_to_prepare": "",
"recipe.minutes_to_cook": "",
"recipe.number_servings": "",
"recipe.ingredients": "1 Whole Turkey (12 pounds)3/4 cup olive oil2 tablespoons garlic powder2 teaspoons dried basil1 teaspoon ground sage1 teaspoon salt1/2 teaspoon black pepper2 cups water",
"recipe.tip": "",
"recipe.direction": "1. Preheat oven to 325 degrees F (165 degrees C). Clean turkey and place into a roasting pan with a lid.2. In a small bowl, combine olive oil, garlic powder, dried basil, ground sage, salt and black pepper. Using a basting brush apply the mixture to the outside of the uncooked turkey. Pour water into the bottom of the pan and cover with the lid. 3. Bake for 3 to 3.5 hours or until the internal temperature of the thickest part of the thigh measures 180 degrees F (82 degrees C). 4. Remove bird from oven and allow to stand for about 30 minutes before carving.Makes 16 servings.",
"recipe.nutritional_info": "
Amount Per Serving
Calories: 203.4
Total Fat: 12.5 g
Cholesterol: 43.0 mg
Sodium: 1,155.5 mg
Total Carbs: 5.1 g
Dietary Fiber: 0.6 g
Protein: 17.3 g
"
},
"248": {
"review.id": 248,
"review.ts": "2022-10-02 11:29:40",
"review.content": "",
"review.star": 5,
"review.mark": "Incredible!",
"review.like": 46,
"review.hot": 47,
"review.time": "3/26/09",
"recipe.id": 50,
"recipe.ts": "2022-08-08 08:20:24",
"recipe.title": "Roasted Turkey",
"recipe.mark": "Very Good",
"recipe.star": 4.29999999999999982236431605997495353221893310546875,
"recipe.introduce": "A yummy way to cut the calories, not the tradition.",
"recipe.ratings": 231,
"recipe.minutes_to_prepare": "",
"recipe.minutes_to_cook": "",
"recipe.number_servings": "",
"recipe.ingredients": "1 Whole Turkey (12 pounds)3/4 cup olive oil2 tablespoons garlic powder2 teaspoons dried basil1 teaspoon ground sage1 teaspoon salt1/2 teaspoon black pepper2 cups water",
"recipe.tip": "",
"recipe.direction": "1. Preheat oven to 325 degrees F (165 degrees C). Clean turkey and place into a roasting pan with a lid.2. In a small bowl, combine olive oil, garlic powder, dried basil, ground sage, salt and black pepper. Using a basting brush apply the mixture to the outside of the uncooked turkey. Pour water into the bottom of the pan and cover with the lid. 3. Bake for 3 to 3.5 hours or until the internal temperature of the thickest part of the thigh measures 180 degrees F (82 degrees C). 4. Remove bird from oven and allow to stand for about 30 minutes before carving.Makes 16 servings.",
"recipe.nutritional_info": "
Amount Per Serving
Calories: 203.4
Total Fat: 12.5 g
Cholesterol: 43.0 mg
Sodium: 1,155.5 mg
Total Carbs: 5.1 g
Dietary Fiber: 0.6 g
Protein: 17.3 g
"
},
"249": {
"review.id": 249,
"review.ts": "2022-10-02 11:29:40",
"review.content": "Use PAM instead of oil. The bird will still brown beautifully, but you've cut the calories.",
"review.star": 1,
"review.mark": "",
"review.like": 44,
"review.hot": 46,
"review.time": "7/6/09",
"recipe.id": 50,
"recipe.ts": "2022-08-08 08:20:24",
"recipe.title": "Roasted Turkey",
"recipe.mark": "Very Good",
"recipe.star": 4.29999999999999982236431605997495353221893310546875,
"recipe.introduce": "A yummy way to cut the calories, not the tradition.",
"recipe.ratings": 231,
"recipe.minutes_to_prepare": "",
"recipe.minutes_to_cook": "",
"recipe.number_servings": "",
"recipe.ingredients": "1 Whole Turkey (12 pounds)3/4 cup olive oil2 tablespoons garlic powder2 teaspoons dried basil1 teaspoon ground sage1 teaspoon salt1/2 teaspoon black pepper2 cups water",
"recipe.tip": "",
"recipe.direction": "1. Preheat oven to 325 degrees F (165 degrees C). Clean turkey and place into a roasting pan with a lid.2. In a small bowl, combine olive oil, garlic powder, dried basil, ground sage, salt and black pepper. Using a basting brush apply the mixture to the outside of the uncooked turkey. Pour water into the bottom of the pan and cover with the lid. 3. Bake for 3 to 3.5 hours or until the internal temperature of the thickest part of the thigh measures 180 degrees F (82 degrees C). 4. Remove bird from oven and allow to stand for about 30 minutes before carving.Makes 16 servings.",
"recipe.nutritional_info": "
Amount Per Serving
Calories: 203.4
Total Fat: 12.5 g
Cholesterol: 43.0 mg
Sodium: 1,155.5 mg
Total Carbs: 5.1 g
Dietary Fiber: 0.6 g
Protein: 17.3 g
"
},
"250": {
"review.id": 250,
"review.ts": "2022-10-02 11:29:40",
"review.content": "I used this recipe for Thanksgiving and instead of water I used chicken broth, used fresh herbs and cooked in a cooking bag. Was the best Turkey that I have ever had. Spectacular Recipe.",
"review.star": 5,
"review.mark": "Incredible!",
"review.like": 44,
"review.hot": 44,
"review.time": "11/29/07",
"recipe.id": 50,
"recipe.ts": "2022-08-08 08:20:24",
"recipe.title": "Roasted Turkey",
"recipe.mark": "Very Good",
"recipe.star": 4.29999999999999982236431605997495353221893310546875,
"recipe.introduce": "A yummy way to cut the calories, not the tradition.",
"recipe.ratings": 231,
"recipe.minutes_to_prepare": "",
"recipe.minutes_to_cook": "",
"recipe.number_servings": "",
"recipe.ingredients": "1 Whole Turkey (12 pounds)3/4 cup olive oil2 tablespoons garlic powder2 teaspoons dried basil1 teaspoon ground sage1 teaspoon salt1/2 teaspoon black pepper2 cups water",
"recipe.tip": "",
"recipe.direction": "1. Preheat oven to 325 degrees F (165 degrees C). Clean turkey and place into a roasting pan with a lid.2. In a small bowl, combine olive oil, garlic powder, dried basil, ground sage, salt and black pepper. Using a basting brush apply the mixture to the outside of the uncooked turkey. Pour water into the bottom of the pan and cover with the lid. 3. Bake for 3 to 3.5 hours or until the internal temperature of the thickest part of the thigh measures 180 degrees F (82 degrees C). 4. Remove bird from oven and allow to stand for about 30 minutes before carving.Makes 16 servings.",
"recipe.nutritional_info": "
Amount Per Serving
Calories: 203.4
Total Fat: 12.5 g
Cholesterol: 43.0 mg
Sodium: 1,155.5 mg
Total Carbs: 5.1 g
Dietary Fiber: 0.6 g
Protein: 17.3 g
"
},
"251": {
"review.id": 251,
"review.ts": "2022-10-02 11:29:49",
"review.content": "",
"review.star": 1,
"review.mark": "",
"review.like": 56,
"review.hot": 60,
"review.time": "4/24/09",
"recipe.id": 51,
"recipe.ts": "2022-08-08 08:20:33",
"recipe.title": "Southwestern Chicken Soup",
"recipe.mark": "Very Good",
"recipe.star": 4.5,
"recipe.introduce": "A quick and hearty soup with plenty of spice!",
"recipe.ratings": 225,
"recipe.minutes_to_prepare": 10,
"recipe.minutes_to_cook": 25,
"recipe.number_servings": 8,
"recipe.ingredients": "1 lb (16 oz) chicken breasts, chopped into bite-size pieces 1 small onion, chopped 3 cloves garlic, chopped 1 jalapeno pepper, seeded and chopped (optional; leave in seeds for more heat) 1 green pepper, chopped 4 c fresh spinach or about 4 oz frozen spinach (this is an estimate; you can add more or less) 1 T cumin 1 T olive oil 1 14-oz can chopped tomatoes (preferably low-sodium) 2 avocados, chopped 1 quart chicken stock (preferably reduced-sodium) 1/4 c cilantro, torn 2 limes, juiced 1 14-oz can pinto or black beans, drained and rinsed 2 c cooked brown rice ",
"recipe.tip": "I made this soup after trying a similar one at a restaurant. Theirs had fewer tomatoes, no beans and white rice. I wanted to add more nutrition, so I added spinach, a green pepper and more tomatoes, and I use white meat chicken instead of dark. Beans and brown rice add fiber. This new soup is a good compromise of taste and time.",
"recipe.direction": "Makes 8 hearty cup-size servingsIf you're not using cooked rice, start making rice before you begin the soup. Heat oil in a large soup pot set over medium-high flame, and add garlic, onion and peppers. Cook until soft and starting to get some color, about 5 minutes. Lower heat to medium. Add chicken and cumin and cook another five minutes. Add chicken broth, beans, spinach and tomatoes. Raise heat to medium-high and simmer for 10 minutes. Remove from heat and add lime juice, stirring well. Season with salt and pepper to taste. (Sodium from optional salt not included.)To serve: place 1/2 c rice in bottom of each bowl. Sprinkle avocado and cilantro on top. (For vegetarian version: Heat olive oil, add garlic, onion and peppers, cooking until fragrant. Add stock, tomatoes and beans, and allow to simmer for 10 minutes. Add lime juice. Remove from heat and add about 1/4 of an avocado and 1/2 T cilantro to each bowl.)",
"recipe.nutritional_info": "
Servings Per Recipe: 8
Amount Per Serving
Calories: 270.5
Total Fat: 10.6 g
Cholesterol: 35.1 mg
Sodium: 178.4 mg
Total Carbs: 25.8 g
Dietary Fiber: 8.0 g
Protein: 19.8 g
"
},
"252": {
"review.id": 252,
"review.ts": "2022-10-02 11:29:49",
"review.content": "I just finished making it and couldn't wait to let you all know how good it is. I used a non-chunky salsa instead of tomatoes, and also added the rice right to the soup. Its amazing. The flavors are so yummy!",
"review.star": 5,
"review.mark": "Incredible!",
"review.like": 22,
"review.hot": 23,
"review.time": "4/25/09",
"recipe.id": 51,
"recipe.ts": "2022-08-08 08:20:33",
"recipe.title": "Southwestern Chicken Soup",
"recipe.mark": "Very Good",
"recipe.star": 4.5,
"recipe.introduce": "A quick and hearty soup with plenty of spice!",
"recipe.ratings": 225,
"recipe.minutes_to_prepare": 10,
"recipe.minutes_to_cook": 25,
"recipe.number_servings": 8,
"recipe.ingredients": "1 lb (16 oz) chicken breasts, chopped into bite-size pieces 1 small onion, chopped 3 cloves garlic, chopped 1 jalapeno pepper, seeded and chopped (optional; leave in seeds for more heat) 1 green pepper, chopped 4 c fresh spinach or about 4 oz frozen spinach (this is an estimate; you can add more or less) 1 T cumin 1 T olive oil 1 14-oz can chopped tomatoes (preferably low-sodium) 2 avocados, chopped 1 quart chicken stock (preferably reduced-sodium) 1/4 c cilantro, torn 2 limes, juiced 1 14-oz can pinto or black beans, drained and rinsed 2 c cooked brown rice ",
"recipe.tip": "I made this soup after trying a similar one at a restaurant. Theirs had fewer tomatoes, no beans and white rice. I wanted to add more nutrition, so I added spinach, a green pepper and more tomatoes, and I use white meat chicken instead of dark. Beans and brown rice add fiber. This new soup is a good compromise of taste and time.",
"recipe.direction": "Makes 8 hearty cup-size servingsIf you're not using cooked rice, start making rice before you begin the soup. Heat oil in a large soup pot set over medium-high flame, and add garlic, onion and peppers. Cook until soft and starting to get some color, about 5 minutes. Lower heat to medium. Add chicken and cumin and cook another five minutes. Add chicken broth, beans, spinach and tomatoes. Raise heat to medium-high and simmer for 10 minutes. Remove from heat and add lime juice, stirring well. Season with salt and pepper to taste. (Sodium from optional salt not included.)To serve: place 1/2 c rice in bottom of each bowl. Sprinkle avocado and cilantro on top. (For vegetarian version: Heat olive oil, add garlic, onion and peppers, cooking until fragrant. Add stock, tomatoes and beans, and allow to simmer for 10 minutes. Add lime juice. Remove from heat and add about 1/4 of an avocado and 1/2 T cilantro to each bowl.)",
"recipe.nutritional_info": "
Servings Per Recipe: 8
Amount Per Serving
Calories: 270.5
Total Fat: 10.6 g
Cholesterol: 35.1 mg
Sodium: 178.4 mg
Total Carbs: 25.8 g
Dietary Fiber: 8.0 g
Protein: 19.8 g
"
},
"253": {
"review.id": 253,
"review.ts": "2022-10-02 11:29:49",
"review.content": "Easy to make. Great color. Great mix of flavor and textures. The jalapeno was spicy enough for most tastes (I used 1/2 the seeds and ribs). Paired very well with \"Spicy Southwestern Salad\" also available on this site. Served to a SparkFriend (ODDBODKIN) and her DH. All adults and 13yo boy loved it.",
"review.star": 5,
"review.mark": "Incredible!",
"review.like": 20,
"review.hot": 21,
"review.time": "5/18/09",
"recipe.id": 51,
"recipe.ts": "2022-08-08 08:20:33",
"recipe.title": "Southwestern Chicken Soup",
"recipe.mark": "Very Good",
"recipe.star": 4.5,
"recipe.introduce": "A quick and hearty soup with plenty of spice!",
"recipe.ratings": 225,
"recipe.minutes_to_prepare": 10,
"recipe.minutes_to_cook": 25,
"recipe.number_servings": 8,
"recipe.ingredients": "1 lb (16 oz) chicken breasts, chopped into bite-size pieces 1 small onion, chopped 3 cloves garlic, chopped 1 jalapeno pepper, seeded and chopped (optional; leave in seeds for more heat) 1 green pepper, chopped 4 c fresh spinach or about 4 oz frozen spinach (this is an estimate; you can add more or less) 1 T cumin 1 T olive oil 1 14-oz can chopped tomatoes (preferably low-sodium) 2 avocados, chopped 1 quart chicken stock (preferably reduced-sodium) 1/4 c cilantro, torn 2 limes, juiced 1 14-oz can pinto or black beans, drained and rinsed 2 c cooked brown rice ",
"recipe.tip": "I made this soup after trying a similar one at a restaurant. Theirs had fewer tomatoes, no beans and white rice. I wanted to add more nutrition, so I added spinach, a green pepper and more tomatoes, and I use white meat chicken instead of dark. Beans and brown rice add fiber. This new soup is a good compromise of taste and time.",
"recipe.direction": "Makes 8 hearty cup-size servingsIf you're not using cooked rice, start making rice before you begin the soup. Heat oil in a large soup pot set over medium-high flame, and add garlic, onion and peppers. Cook until soft and starting to get some color, about 5 minutes. Lower heat to medium. Add chicken and cumin and cook another five minutes. Add chicken broth, beans, spinach and tomatoes. Raise heat to medium-high and simmer for 10 minutes. Remove from heat and add lime juice, stirring well. Season with salt and pepper to taste. (Sodium from optional salt not included.)To serve: place 1/2 c rice in bottom of each bowl. Sprinkle avocado and cilantro on top. (For vegetarian version: Heat olive oil, add garlic, onion and peppers, cooking until fragrant. Add stock, tomatoes and beans, and allow to simmer for 10 minutes. Add lime juice. Remove from heat and add about 1/4 of an avocado and 1/2 T cilantro to each bowl.)",
"recipe.nutritional_info": "
Servings Per Recipe: 8
Amount Per Serving
Calories: 270.5
Total Fat: 10.6 g
Cholesterol: 35.1 mg
Sodium: 178.4 mg
Total Carbs: 25.8 g
Dietary Fiber: 8.0 g
Protein: 19.8 g
"
},
"254": {
"review.id": 254,
"review.ts": "2022-10-02 11:29:49",
"review.content": "I did not add the spinach, I followed along with the directions and realized when it was done it never said to add it! I did have a bag of frozen roasted peppers, green red and yellow, I used this instead of a fresh green pepper. Instead of plain tomato, used Rottell with lime and cilantro",
"review.star": 5,
"review.mark": "Incredible!",
"review.like": 18,
"review.hot": 18,
"review.time": "4/28/09",
"recipe.id": 51,
"recipe.ts": "2022-08-08 08:20:33",
"recipe.title": "Southwestern Chicken Soup",
"recipe.mark": "Very Good",
"recipe.star": 4.5,
"recipe.introduce": "A quick and hearty soup with plenty of spice!",
"recipe.ratings": 225,
"recipe.minutes_to_prepare": 10,
"recipe.minutes_to_cook": 25,
"recipe.number_servings": 8,
"recipe.ingredients": "1 lb (16 oz) chicken breasts, chopped into bite-size pieces 1 small onion, chopped 3 cloves garlic, chopped 1 jalapeno pepper, seeded and chopped (optional; leave in seeds for more heat) 1 green pepper, chopped 4 c fresh spinach or about 4 oz frozen spinach (this is an estimate; you can add more or less) 1 T cumin 1 T olive oil 1 14-oz can chopped tomatoes (preferably low-sodium) 2 avocados, chopped 1 quart chicken stock (preferably reduced-sodium) 1/4 c cilantro, torn 2 limes, juiced 1 14-oz can pinto or black beans, drained and rinsed 2 c cooked brown rice ",
"recipe.tip": "I made this soup after trying a similar one at a restaurant. Theirs had fewer tomatoes, no beans and white rice. I wanted to add more nutrition, so I added spinach, a green pepper and more tomatoes, and I use white meat chicken instead of dark. Beans and brown rice add fiber. This new soup is a good compromise of taste and time.",
"recipe.direction": "Makes 8 hearty cup-size servingsIf you're not using cooked rice, start making rice before you begin the soup. Heat oil in a large soup pot set over medium-high flame, and add garlic, onion and peppers. Cook until soft and starting to get some color, about 5 minutes. Lower heat to medium. Add chicken and cumin and cook another five minutes. Add chicken broth, beans, spinach and tomatoes. Raise heat to medium-high and simmer for 10 minutes. Remove from heat and add lime juice, stirring well. Season with salt and pepper to taste. (Sodium from optional salt not included.)To serve: place 1/2 c rice in bottom of each bowl. Sprinkle avocado and cilantro on top. (For vegetarian version: Heat olive oil, add garlic, onion and peppers, cooking until fragrant. Add stock, tomatoes and beans, and allow to simmer for 10 minutes. Add lime juice. Remove from heat and add about 1/4 of an avocado and 1/2 T cilantro to each bowl.)",
"recipe.nutritional_info": "
Servings Per Recipe: 8
Amount Per Serving
Calories: 270.5
Total Fat: 10.6 g
Cholesterol: 35.1 mg
Sodium: 178.4 mg
Total Carbs: 25.8 g
Dietary Fiber: 8.0 g
Protein: 19.8 g
"
},
"255": {
"review.id": 255,
"review.ts": "2022-10-02 11:29:49",
"review.content": "Very Delicious and Only 5 Weight Watcher Points per serving!!",
"review.star": 5,
"review.mark": "Incredible!",
"review.like": 13,
"review.hot": 13,
"review.time": "6/29/09",
"recipe.id": 51,
"recipe.ts": "2022-08-08 08:20:33",
"recipe.title": "Southwestern Chicken Soup",
"recipe.mark": "Very Good",
"recipe.star": 4.5,
"recipe.introduce": "A quick and hearty soup with plenty of spice!",
"recipe.ratings": 225,
"recipe.minutes_to_prepare": 10,
"recipe.minutes_to_cook": 25,
"recipe.number_servings": 8,
"recipe.ingredients": "1 lb (16 oz) chicken breasts, chopped into bite-size pieces 1 small onion, chopped 3 cloves garlic, chopped 1 jalapeno pepper, seeded and chopped (optional; leave in seeds for more heat) 1 green pepper, chopped 4 c fresh spinach or about 4 oz frozen spinach (this is an estimate; you can add more or less) 1 T cumin 1 T olive oil 1 14-oz can chopped tomatoes (preferably low-sodium) 2 avocados, chopped 1 quart chicken stock (preferably reduced-sodium) 1/4 c cilantro, torn 2 limes, juiced 1 14-oz can pinto or black beans, drained and rinsed 2 c cooked brown rice ",
"recipe.tip": "I made this soup after trying a similar one at a restaurant. Theirs had fewer tomatoes, no beans and white rice. I wanted to add more nutrition, so I added spinach, a green pepper and more tomatoes, and I use white meat chicken instead of dark. Beans and brown rice add fiber. This new soup is a good compromise of taste and time.",
"recipe.direction": "Makes 8 hearty cup-size servingsIf you're not using cooked rice, start making rice before you begin the soup. Heat oil in a large soup pot set over medium-high flame, and add garlic, onion and peppers. Cook until soft and starting to get some color, about 5 minutes. Lower heat to medium. Add chicken and cumin and cook another five minutes. Add chicken broth, beans, spinach and tomatoes. Raise heat to medium-high and simmer for 10 minutes. Remove from heat and add lime juice, stirring well. Season with salt and pepper to taste. (Sodium from optional salt not included.)To serve: place 1/2 c rice in bottom of each bowl. Sprinkle avocado and cilantro on top. (For vegetarian version: Heat olive oil, add garlic, onion and peppers, cooking until fragrant. Add stock, tomatoes and beans, and allow to simmer for 10 minutes. Add lime juice. Remove from heat and add about 1/4 of an avocado and 1/2 T cilantro to each bowl.)",
"recipe.nutritional_info": "
Servings Per Recipe: 8
Amount Per Serving
Calories: 270.5
Total Fat: 10.6 g
Cholesterol: 35.1 mg
Sodium: 178.4 mg
Total Carbs: 25.8 g
Dietary Fiber: 8.0 g
Protein: 19.8 g
"
},
"256": {
"review.id": 256,
"review.ts": "2022-10-02 11:30:10",
"review.content": "For those concerned about the sodium content - very simple, don't add the salt! To my taste buds salt takes away from the real taste of meats and vegetables. I never add salt to baked goods either, it has no impact on the recipes whatsoever. Salt is always OPTIONAL.",
"review.star": 1,
"review.mark": "",
"review.like": 27,
"review.hot": 30,
"review.time": "1/16/10",
"recipe.id": 52,
"recipe.ts": "2022-08-08 08:20:42",
"recipe.title": "Roasted Chicken with Herb Oil",
"recipe.mark": "Very Good",
"recipe.star": 4.5,
"recipe.introduce": "Roasted chicken is a simple and versatile protein. Use it in soups, throw it on pasta or pair it with a simple salad.",
"recipe.ratings": 205,
"recipe.minutes_to_prepare": 15,
"recipe.minutes_to_cook": 75,
"recipe.number_servings": 4,
"recipe.ingredients": "1 T butter, softened* 1 T olive oil 1 T rosemary, chopped 1 3 pound chicken 1/3 t black pepper 1 t kosher or sea salt 1 lemon, cut into quarters
* For Passover, use olive oil in place of butter.",
"recipe.tip": "Save time and energy by roasting two chickens at once and freezing one (carve it first).NOTE: Serving sizes will vary. Feel free to calculate using the amount and type of chicken you eat. Save about 125 Please note that serving sizes will vary. The nutrition is calculated for 1/4 of the chicken. Add the appropriate number of ounces of dark meat or light meat to your Nutrition Tracker.",
"recipe.direction": "Preheat oven to 450 degrees Fahrenheit.Mix the butter, oil, and rosemary together in a small bowl. Gently lift up chicken skin from the breast and rub oil and butter mixture between the flesh and skin.Season chicken inside and out with salt and pepper. Place chicken in roasting pan on a roasting rack or bed of vegetables. Place lemon inside the cavity of the chicken. Tie legs together with cotton string.Roast chicken 20 minutes.Reduce oven temperature to 375 degrees Fahrenheit. Roast chicken until meat thermometer inserted into thickest part of inner thigh registers 180 -185 degrees Fahrenheit, about 1 hour 15 minutes.Lift chicken and tilt slightly, emptying juices from cavity into pan. Juices should be clear. Transfer chicken to cutting board. Cover chicken with aluminum foil to keep warm and wait 10 minutes before carving.NOTE: Save about 125 calories and 11 g fat per serving by removing the skin.",
"recipe.nutritional_info": "
Servings Per Recipe: 4
Amount Per Serving
Calories: 405.1
Total Fat: 22.6 g
Cholesterol: 161.3 mg
Sodium: 742.0 mg
Total Carbs: 0.2 g
Dietary Fiber: 0.1 g
Protein: 46.7 g
"
},
"257": {
"review.id": 257,
"review.ts": "2022-10-02 11:30:10",
"review.content": "",
"review.star": 5,
"review.mark": "Incredible!",
"review.like": 27,
"review.hot": 28,
"review.time": "8/17/09",
"recipe.id": 52,
"recipe.ts": "2022-08-08 08:20:42",
"recipe.title": "Roasted Chicken with Herb Oil",
"recipe.mark": "Very Good",
"recipe.star": 4.5,
"recipe.introduce": "Roasted chicken is a simple and versatile protein. Use it in soups, throw it on pasta or pair it with a simple salad.",
"recipe.ratings": 205,
"recipe.minutes_to_prepare": 15,
"recipe.minutes_to_cook": 75,
"recipe.number_servings": 4,
"recipe.ingredients": "1 T butter, softened* 1 T olive oil 1 T rosemary, chopped 1 3 pound chicken 1/3 t black pepper 1 t kosher or sea salt 1 lemon, cut into quarters
* For Passover, use olive oil in place of butter.",
"recipe.tip": "Save time and energy by roasting two chickens at once and freezing one (carve it first).NOTE: Serving sizes will vary. Feel free to calculate using the amount and type of chicken you eat. Save about 125 Please note that serving sizes will vary. The nutrition is calculated for 1/4 of the chicken. Add the appropriate number of ounces of dark meat or light meat to your Nutrition Tracker.",
"recipe.direction": "Preheat oven to 450 degrees Fahrenheit.Mix the butter, oil, and rosemary together in a small bowl. Gently lift up chicken skin from the breast and rub oil and butter mixture between the flesh and skin.Season chicken inside and out with salt and pepper. Place chicken in roasting pan on a roasting rack or bed of vegetables. Place lemon inside the cavity of the chicken. Tie legs together with cotton string.Roast chicken 20 minutes.Reduce oven temperature to 375 degrees Fahrenheit. Roast chicken until meat thermometer inserted into thickest part of inner thigh registers 180 -185 degrees Fahrenheit, about 1 hour 15 minutes.Lift chicken and tilt slightly, emptying juices from cavity into pan. Juices should be clear. Transfer chicken to cutting board. Cover chicken with aluminum foil to keep warm and wait 10 minutes before carving.NOTE: Save about 125 calories and 11 g fat per serving by removing the skin.",
"recipe.nutritional_info": "
Servings Per Recipe: 4
Amount Per Serving
Calories: 405.1
Total Fat: 22.6 g
Cholesterol: 161.3 mg
Sodium: 742.0 mg
Total Carbs: 0.2 g
Dietary Fiber: 0.1 g
Protein: 46.7 g
"
},
"258": {
"review.id": 258,
"review.ts": "2022-10-02 11:30:10",
"review.content": "I am from the islands , so I always wash my chicken with lemon and vinegar prior to rinse it with cold water. And I use a lot of scallions and garlics, pepper, tyme, Persley,and more,to give it flavor. It is a great recipe. Thank you.",
"review.star": 4,
"review.mark": "Very Good",
"review.like": 25,
"review.hot": 25,
"review.time": "9/23/09",
"recipe.id": 52,
"recipe.ts": "2022-08-08 08:20:42",
"recipe.title": "Roasted Chicken with Herb Oil",
"recipe.mark": "Very Good",
"recipe.star": 4.5,
"recipe.introduce": "Roasted chicken is a simple and versatile protein. Use it in soups, throw it on pasta or pair it with a simple salad.",
"recipe.ratings": 205,
"recipe.minutes_to_prepare": 15,
"recipe.minutes_to_cook": 75,
"recipe.number_servings": 4,
"recipe.ingredients": "1 T butter, softened* 1 T olive oil 1 T rosemary, chopped 1 3 pound chicken 1/3 t black pepper 1 t kosher or sea salt 1 lemon, cut into quarters
* For Passover, use olive oil in place of butter.",
"recipe.tip": "Save time and energy by roasting two chickens at once and freezing one (carve it first).NOTE: Serving sizes will vary. Feel free to calculate using the amount and type of chicken you eat. Save about 125 Please note that serving sizes will vary. The nutrition is calculated for 1/4 of the chicken. Add the appropriate number of ounces of dark meat or light meat to your Nutrition Tracker.",
"recipe.direction": "Preheat oven to 450 degrees Fahrenheit.Mix the butter, oil, and rosemary together in a small bowl. Gently lift up chicken skin from the breast and rub oil and butter mixture between the flesh and skin.Season chicken inside and out with salt and pepper. Place chicken in roasting pan on a roasting rack or bed of vegetables. Place lemon inside the cavity of the chicken. Tie legs together with cotton string.Roast chicken 20 minutes.Reduce oven temperature to 375 degrees Fahrenheit. Roast chicken until meat thermometer inserted into thickest part of inner thigh registers 180 -185 degrees Fahrenheit, about 1 hour 15 minutes.Lift chicken and tilt slightly, emptying juices from cavity into pan. Juices should be clear. Transfer chicken to cutting board. Cover chicken with aluminum foil to keep warm and wait 10 minutes before carving.NOTE: Save about 125 calories and 11 g fat per serving by removing the skin.",
"recipe.nutritional_info": "
Servings Per Recipe: 4
Amount Per Serving
Calories: 405.1
Total Fat: 22.6 g
Cholesterol: 161.3 mg
Sodium: 742.0 mg
Total Carbs: 0.2 g
Dietary Fiber: 0.1 g
Protein: 46.7 g
"
},
"259": {
"review.id": 259,
"review.ts": "2022-10-02 11:30:10",
"review.content": "Oh my gosh! This was absolutely fantastic. It was so very easy to do and tasted divine. I put lemon and orange wedges in the cavity and the smell was heavenly as well as the taste. Thank you so much Chef Meg for a cheap dinner that I can do with plenty left overs for the following week. Can't wait",
"review.star": 5,
"review.mark": "Incredible!",
"review.like": 23,
"review.hot": 24,
"review.time": "8/23/09",
"recipe.id": 52,
"recipe.ts": "2022-08-08 08:20:42",
"recipe.title": "Roasted Chicken with Herb Oil",
"recipe.mark": "Very Good",
"recipe.star": 4.5,
"recipe.introduce": "Roasted chicken is a simple and versatile protein. Use it in soups, throw it on pasta or pair it with a simple salad.",
"recipe.ratings": 205,
"recipe.minutes_to_prepare": 15,
"recipe.minutes_to_cook": 75,
"recipe.number_servings": 4,
"recipe.ingredients": "1 T butter, softened* 1 T olive oil 1 T rosemary, chopped 1 3 pound chicken 1/3 t black pepper 1 t kosher or sea salt 1 lemon, cut into quarters
* For Passover, use olive oil in place of butter.",
"recipe.tip": "Save time and energy by roasting two chickens at once and freezing one (carve it first).NOTE: Serving sizes will vary. Feel free to calculate using the amount and type of chicken you eat. Save about 125 Please note that serving sizes will vary. The nutrition is calculated for 1/4 of the chicken. Add the appropriate number of ounces of dark meat or light meat to your Nutrition Tracker.",
"recipe.direction": "Preheat oven to 450 degrees Fahrenheit.Mix the butter, oil, and rosemary together in a small bowl. Gently lift up chicken skin from the breast and rub oil and butter mixture between the flesh and skin.Season chicken inside and out with salt and pepper. Place chicken in roasting pan on a roasting rack or bed of vegetables. Place lemon inside the cavity of the chicken. Tie legs together with cotton string.Roast chicken 20 minutes.Reduce oven temperature to 375 degrees Fahrenheit. Roast chicken until meat thermometer inserted into thickest part of inner thigh registers 180 -185 degrees Fahrenheit, about 1 hour 15 minutes.Lift chicken and tilt slightly, emptying juices from cavity into pan. Juices should be clear. Transfer chicken to cutting board. Cover chicken with aluminum foil to keep warm and wait 10 minutes before carving.NOTE: Save about 125 calories and 11 g fat per serving by removing the skin.",
"recipe.nutritional_info": "
Servings Per Recipe: 4
Amount Per Serving
Calories: 405.1
Total Fat: 22.6 g
Cholesterol: 161.3 mg
Sodium: 742.0 mg
Total Carbs: 0.2 g
Dietary Fiber: 0.1 g
Protein: 46.7 g
"
},
"260": {
"review.id": 260,
"review.ts": "2022-10-02 11:30:10",
"review.content": "I was out of lemon, so I used onion and celery. But, I have used lemon before and both ways are great. And then I made broth.",
"review.star": 1,
"review.mark": "",
"review.like": 21,
"review.hot": 21,
"review.time": "9/22/09",
"recipe.id": 52,
"recipe.ts": "2022-08-08 08:20:42",
"recipe.title": "Roasted Chicken with Herb Oil",
"recipe.mark": "Very Good",
"recipe.star": 4.5,
"recipe.introduce": "Roasted chicken is a simple and versatile protein. Use it in soups, throw it on pasta or pair it with a simple salad.",
"recipe.ratings": 205,
"recipe.minutes_to_prepare": 15,
"recipe.minutes_to_cook": 75,
"recipe.number_servings": 4,
"recipe.ingredients": "1 T butter, softened* 1 T olive oil 1 T rosemary, chopped 1 3 pound chicken 1/3 t black pepper 1 t kosher or sea salt 1 lemon, cut into quarters
* For Passover, use olive oil in place of butter.",
"recipe.tip": "Save time and energy by roasting two chickens at once and freezing one (carve it first).NOTE: Serving sizes will vary. Feel free to calculate using the amount and type of chicken you eat. Save about 125 Please note that serving sizes will vary. The nutrition is calculated for 1/4 of the chicken. Add the appropriate number of ounces of dark meat or light meat to your Nutrition Tracker.",
"recipe.direction": "Preheat oven to 450 degrees Fahrenheit.Mix the butter, oil, and rosemary together in a small bowl. Gently lift up chicken skin from the breast and rub oil and butter mixture between the flesh and skin.Season chicken inside and out with salt and pepper. Place chicken in roasting pan on a roasting rack or bed of vegetables. Place lemon inside the cavity of the chicken. Tie legs together with cotton string.Roast chicken 20 minutes.Reduce oven temperature to 375 degrees Fahrenheit. Roast chicken until meat thermometer inserted into thickest part of inner thigh registers 180 -185 degrees Fahrenheit, about 1 hour 15 minutes.Lift chicken and tilt slightly, emptying juices from cavity into pan. Juices should be clear. Transfer chicken to cutting board. Cover chicken with aluminum foil to keep warm and wait 10 minutes before carving.NOTE: Save about 125 calories and 11 g fat per serving by removing the skin.",
"recipe.nutritional_info": "
Servings Per Recipe: 4
Amount Per Serving
Calories: 405.1
Total Fat: 22.6 g
Cholesterol: 161.3 mg
Sodium: 742.0 mg
Total Carbs: 0.2 g
Dietary Fiber: 0.1 g
Protein: 46.7 g
"
},
"261": {
"review.id": 261,
"review.ts": "2022-10-02 11:30:26",
"review.content": "Any ideas about what to do with the remainder of a can of coconut milk? I's rather an expensive ingredient to only use 2 Tablespoons with few other recipes to use it in my rotation. Then other recipes I see using coconut milk tend to call for a whole can... What to do...?",
"review.star": 1,
"review.mark": "",
"review.like": 241,
"review.hot": 242,
"review.time": "9/1/09",
"recipe.id": 53,
"recipe.ts": "2022-08-08 08:20:52",
"recipe.title": "Chicken Satay with Vegetables",
"recipe.mark": "Very Good",
"recipe.star": 4.20000000000000017763568394002504646778106689453125,
"recipe.introduce": "Chef Meg lowered the fat and calories in this member-submitted recipe, which contains two servings of cooked vegetables per portion!",
"recipe.ratings": 202,
"recipe.minutes_to_prepare": 15,
"recipe.minutes_to_cook": 15,
"recipe.number_servings": 6,
"recipe.ingredients": "Marinade: 1 T coconut milk 1 T brown sugar 2 T low-sodium soy sauce 2 cloves garlic, chopped 1 t cumin 1 lemon, juiced
Sauce: 1/4 cup natural, no salt added peanut butter 1 lemon, juiced 1/4 teaspoon red pepper flakes 1 T hot curry paste (use mild if you don't like much heat) 3 T low-sodium soy sauce 1 T light coconut milk 1/2-3/4 c water
Vegetables and Chicken: 16 oz chicken breast, boneless and skinless, diced into 3/4 inch cubes 1 T peanut oil 2 c carrots, shredded 1 onion, sliced 1 c mushrooms, sliced 1 c broccoli florets 1 c sugar snap peas 1 red bell pepper, sliced",
"recipe.tip": "",
"recipe.direction": "Prepare marinade by placing all ingredients in a glass dish. Toss diced chicken into the dish and coat in the marinade. Refrigerate for at least 30 minutes or overnight.Prepare the sauce by combining all ingredients into a small saucepan. Start with 1/2 cup of warm water and add more if mixture seems thick. Place on the stove over low heat to warm. Remove the chicken from the refrigerator, drain off excess marinade. Stir fry in 1 tablespoon of peanut oil in a wok or flat bottomed pan. Stir fry over high heat until meat is completely cooked, remove from pan and reserve. While wok or flat bottomed pan is still hot, add onions and carrots. Stir fry for 2-3 minutes. Add mushrooms, broccoli, snap peas, pepper. Continue to stir fry for 3-4 minutes. Add chicken back into the wok along with the sauce. Heat until mixture for 1-2 minutes or until the chicken is hot. Makes 6 two cup servings.Editor's Cooking Notes:For a complete meal, serve with brown rice or rice noodles. If you're watching your sodium, reduce the amount of soy sauce, but keep in mind that it will affect the balance of flavors in the sauce.We used all-natural peanut butter for a fresh taste and healthy dose of real nuts. Chef Meg served hers over rice noodles (95 calories per half-cup serving), but you could also serve this with brown rice.Number of Servings: 6Recipe submitted by SparkPeople user CHEF_MEG.",
"recipe.nutritional_info": "
Servings Per Recipe: 6
Amount Per Serving
Calories: 237.7
Total Fat: 11.1 g
Cholesterol: 46.8 mg
Sodium: 524.7 mg
Total Carbs: 13.3 g
Dietary Fiber: 3.7 g
Protein: 22.5 g
"
},
"262": {
"review.id": 262,
"review.ts": "2022-10-02 11:30:26",
"review.content": "I made this tonight and it was awsome, very fresh and a nice balance between the spice and lemon flavor. Will be making this again and again. It is so much food for the calories too, I was STUFFED.",
"review.star": 5,
"review.mark": "Incredible!",
"review.like": 39,
"review.hot": 40,
"review.time": "9/2/09",
"recipe.id": 53,
"recipe.ts": "2022-08-08 08:20:52",
"recipe.title": "Chicken Satay with Vegetables",
"recipe.mark": "Very Good",
"recipe.star": 4.20000000000000017763568394002504646778106689453125,
"recipe.introduce": "Chef Meg lowered the fat and calories in this member-submitted recipe, which contains two servings of cooked vegetables per portion!",
"recipe.ratings": 202,
"recipe.minutes_to_prepare": 15,
"recipe.minutes_to_cook": 15,
"recipe.number_servings": 6,
"recipe.ingredients": "Marinade: 1 T coconut milk 1 T brown sugar 2 T low-sodium soy sauce 2 cloves garlic, chopped 1 t cumin 1 lemon, juiced
Sauce: 1/4 cup natural, no salt added peanut butter 1 lemon, juiced 1/4 teaspoon red pepper flakes 1 T hot curry paste (use mild if you don't like much heat) 3 T low-sodium soy sauce 1 T light coconut milk 1/2-3/4 c water
Vegetables and Chicken: 16 oz chicken breast, boneless and skinless, diced into 3/4 inch cubes 1 T peanut oil 2 c carrots, shredded 1 onion, sliced 1 c mushrooms, sliced 1 c broccoli florets 1 c sugar snap peas 1 red bell pepper, sliced",
"recipe.tip": "",
"recipe.direction": "Prepare marinade by placing all ingredients in a glass dish. Toss diced chicken into the dish and coat in the marinade. Refrigerate for at least 30 minutes or overnight.Prepare the sauce by combining all ingredients into a small saucepan. Start with 1/2 cup of warm water and add more if mixture seems thick. Place on the stove over low heat to warm. Remove the chicken from the refrigerator, drain off excess marinade. Stir fry in 1 tablespoon of peanut oil in a wok or flat bottomed pan. Stir fry over high heat until meat is completely cooked, remove from pan and reserve. While wok or flat bottomed pan is still hot, add onions and carrots. Stir fry for 2-3 minutes. Add mushrooms, broccoli, snap peas, pepper. Continue to stir fry for 3-4 minutes. Add chicken back into the wok along with the sauce. Heat until mixture for 1-2 minutes or until the chicken is hot. Makes 6 two cup servings.Editor's Cooking Notes:For a complete meal, serve with brown rice or rice noodles. If you're watching your sodium, reduce the amount of soy sauce, but keep in mind that it will affect the balance of flavors in the sauce.We used all-natural peanut butter for a fresh taste and healthy dose of real nuts. Chef Meg served hers over rice noodles (95 calories per half-cup serving), but you could also serve this with brown rice.Number of Servings: 6Recipe submitted by SparkPeople user CHEF_MEG.",
"recipe.nutritional_info": "
Servings Per Recipe: 6
Amount Per Serving
Calories: 237.7
Total Fat: 11.1 g
Cholesterol: 46.8 mg
Sodium: 524.7 mg
Total Carbs: 13.3 g
Dietary Fiber: 3.7 g
Protein: 22.5 g
"
},
"263": {
"review.id": 263,
"review.ts": "2022-10-02 11:30:26",
"review.content": "Great idea but 41% calories from fat!!!Healthier version: coconut milk is almost all fat (Trader Joe's light is 90% fat) - use low sodium chix broth instead. Second, I'm using half the chicken and half tofu to cut cholesterol in half.",
"review.star": 3,
"review.mark": "Good",
"review.like": 31,
"review.hot": 48,
"review.time": "10/29/09",
"recipe.id": 53,
"recipe.ts": "2022-08-08 08:20:52",
"recipe.title": "Chicken Satay with Vegetables",
"recipe.mark": "Very Good",
"recipe.star": 4.20000000000000017763568394002504646778106689453125,
"recipe.introduce": "Chef Meg lowered the fat and calories in this member-submitted recipe, which contains two servings of cooked vegetables per portion!",
"recipe.ratings": 202,
"recipe.minutes_to_prepare": 15,
"recipe.minutes_to_cook": 15,
"recipe.number_servings": 6,
"recipe.ingredients": "Marinade: 1 T coconut milk 1 T brown sugar 2 T low-sodium soy sauce 2 cloves garlic, chopped 1 t cumin 1 lemon, juiced
Sauce: 1/4 cup natural, no salt added peanut butter 1 lemon, juiced 1/4 teaspoon red pepper flakes 1 T hot curry paste (use mild if you don't like much heat) 3 T low-sodium soy sauce 1 T light coconut milk 1/2-3/4 c water
Vegetables and Chicken: 16 oz chicken breast, boneless and skinless, diced into 3/4 inch cubes 1 T peanut oil 2 c carrots, shredded 1 onion, sliced 1 c mushrooms, sliced 1 c broccoli florets 1 c sugar snap peas 1 red bell pepper, sliced",
"recipe.tip": "",
"recipe.direction": "Prepare marinade by placing all ingredients in a glass dish. Toss diced chicken into the dish and coat in the marinade. Refrigerate for at least 30 minutes or overnight.Prepare the sauce by combining all ingredients into a small saucepan. Start with 1/2 cup of warm water and add more if mixture seems thick. Place on the stove over low heat to warm. Remove the chicken from the refrigerator, drain off excess marinade. Stir fry in 1 tablespoon of peanut oil in a wok or flat bottomed pan. Stir fry over high heat until meat is completely cooked, remove from pan and reserve. While wok or flat bottomed pan is still hot, add onions and carrots. Stir fry for 2-3 minutes. Add mushrooms, broccoli, snap peas, pepper. Continue to stir fry for 3-4 minutes. Add chicken back into the wok along with the sauce. Heat until mixture for 1-2 minutes or until the chicken is hot. Makes 6 two cup servings.Editor's Cooking Notes:For a complete meal, serve with brown rice or rice noodles. If you're watching your sodium, reduce the amount of soy sauce, but keep in mind that it will affect the balance of flavors in the sauce.We used all-natural peanut butter for a fresh taste and healthy dose of real nuts. Chef Meg served hers over rice noodles (95 calories per half-cup serving), but you could also serve this with brown rice.Number of Servings: 6Recipe submitted by SparkPeople user CHEF_MEG.",
"recipe.nutritional_info": "
Servings Per Recipe: 6
Amount Per Serving
Calories: 237.7
Total Fat: 11.1 g
Cholesterol: 46.8 mg
Sodium: 524.7 mg
Total Carbs: 13.3 g
Dietary Fiber: 3.7 g
Protein: 22.5 g
"
},
"264": {
"review.id": 264,
"review.ts": "2022-10-02 11:30:26",
"review.content": "",
"review.star": 5,
"review.mark": "Incredible!",
"review.like": 31,
"review.hot": 31,
"review.time": "9/13/09",
"recipe.id": 53,
"recipe.ts": "2022-08-08 08:20:52",
"recipe.title": "Chicken Satay with Vegetables",
"recipe.mark": "Very Good",
"recipe.star": 4.20000000000000017763568394002504646778106689453125,
"recipe.introduce": "Chef Meg lowered the fat and calories in this member-submitted recipe, which contains two servings of cooked vegetables per portion!",
"recipe.ratings": 202,
"recipe.minutes_to_prepare": 15,
"recipe.minutes_to_cook": 15,
"recipe.number_servings": 6,
"recipe.ingredients": "Marinade: 1 T coconut milk 1 T brown sugar 2 T low-sodium soy sauce 2 cloves garlic, chopped 1 t cumin 1 lemon, juiced
Sauce: 1/4 cup natural, no salt added peanut butter 1 lemon, juiced 1/4 teaspoon red pepper flakes 1 T hot curry paste (use mild if you don't like much heat) 3 T low-sodium soy sauce 1 T light coconut milk 1/2-3/4 c water
Vegetables and Chicken: 16 oz chicken breast, boneless and skinless, diced into 3/4 inch cubes 1 T peanut oil 2 c carrots, shredded 1 onion, sliced 1 c mushrooms, sliced 1 c broccoli florets 1 c sugar snap peas 1 red bell pepper, sliced",
"recipe.tip": "",
"recipe.direction": "Prepare marinade by placing all ingredients in a glass dish. Toss diced chicken into the dish and coat in the marinade. Refrigerate for at least 30 minutes or overnight.Prepare the sauce by combining all ingredients into a small saucepan. Start with 1/2 cup of warm water and add more if mixture seems thick. Place on the stove over low heat to warm. Remove the chicken from the refrigerator, drain off excess marinade. Stir fry in 1 tablespoon of peanut oil in a wok or flat bottomed pan. Stir fry over high heat until meat is completely cooked, remove from pan and reserve. While wok or flat bottomed pan is still hot, add onions and carrots. Stir fry for 2-3 minutes. Add mushrooms, broccoli, snap peas, pepper. Continue to stir fry for 3-4 minutes. Add chicken back into the wok along with the sauce. Heat until mixture for 1-2 minutes or until the chicken is hot. Makes 6 two cup servings.Editor's Cooking Notes:For a complete meal, serve with brown rice or rice noodles. If you're watching your sodium, reduce the amount of soy sauce, but keep in mind that it will affect the balance of flavors in the sauce.We used all-natural peanut butter for a fresh taste and healthy dose of real nuts. Chef Meg served hers over rice noodles (95 calories per half-cup serving), but you could also serve this with brown rice.Number of Servings: 6Recipe submitted by SparkPeople user CHEF_MEG.",
"recipe.nutritional_info": "
Servings Per Recipe: 6
Amount Per Serving
Calories: 237.7
Total Fat: 11.1 g
Cholesterol: 46.8 mg
Sodium: 524.7 mg
Total Carbs: 13.3 g
Dietary Fiber: 3.7 g
Protein: 22.5 g
"
},
"265": {
"review.id": 265,
"review.ts": "2022-10-02 11:30:26",
"review.content": "",
"review.star": 1,
"review.mark": "",
"review.like": 23,
"review.hot": 24,
"review.time": "12/6/09",
"recipe.id": 53,
"recipe.ts": "2022-08-08 08:20:52",
"recipe.title": "Chicken Satay with Vegetables",
"recipe.mark": "Very Good",
"recipe.star": 4.20000000000000017763568394002504646778106689453125,
"recipe.introduce": "Chef Meg lowered the fat and calories in this member-submitted recipe, which contains two servings of cooked vegetables per portion!",
"recipe.ratings": 202,
"recipe.minutes_to_prepare": 15,
"recipe.minutes_to_cook": 15,
"recipe.number_servings": 6,
"recipe.ingredients": "Marinade: 1 T coconut milk 1 T brown sugar 2 T low-sodium soy sauce 2 cloves garlic, chopped 1 t cumin 1 lemon, juiced
Sauce: 1/4 cup natural, no salt added peanut butter 1 lemon, juiced 1/4 teaspoon red pepper flakes 1 T hot curry paste (use mild if you don't like much heat) 3 T low-sodium soy sauce 1 T light coconut milk 1/2-3/4 c water
Vegetables and Chicken: 16 oz chicken breast, boneless and skinless, diced into 3/4 inch cubes 1 T peanut oil 2 c carrots, shredded 1 onion, sliced 1 c mushrooms, sliced 1 c broccoli florets 1 c sugar snap peas 1 red bell pepper, sliced",
"recipe.tip": "",
"recipe.direction": "Prepare marinade by placing all ingredients in a glass dish. Toss diced chicken into the dish and coat in the marinade. Refrigerate for at least 30 minutes or overnight.Prepare the sauce by combining all ingredients into a small saucepan. Start with 1/2 cup of warm water and add more if mixture seems thick. Place on the stove over low heat to warm. Remove the chicken from the refrigerator, drain off excess marinade. Stir fry in 1 tablespoon of peanut oil in a wok or flat bottomed pan. Stir fry over high heat until meat is completely cooked, remove from pan and reserve. While wok or flat bottomed pan is still hot, add onions and carrots. Stir fry for 2-3 minutes. Add mushrooms, broccoli, snap peas, pepper. Continue to stir fry for 3-4 minutes. Add chicken back into the wok along with the sauce. Heat until mixture for 1-2 minutes or until the chicken is hot. Makes 6 two cup servings.Editor's Cooking Notes:For a complete meal, serve with brown rice or rice noodles. If you're watching your sodium, reduce the amount of soy sauce, but keep in mind that it will affect the balance of flavors in the sauce.We used all-natural peanut butter for a fresh taste and healthy dose of real nuts. Chef Meg served hers over rice noodles (95 calories per half-cup serving), but you could also serve this with brown rice.Number of Servings: 6Recipe submitted by SparkPeople user CHEF_MEG.",
"recipe.nutritional_info": "
Servings Per Recipe: 6
Amount Per Serving
Calories: 237.7
Total Fat: 11.1 g
Cholesterol: 46.8 mg
Sodium: 524.7 mg
Total Carbs: 13.3 g
Dietary Fiber: 3.7 g
Protein: 22.5 g
"
},
"266": {
"review.id": 266,
"review.ts": "2022-10-02 11:30:39",
"review.content": "Great easy way to make chicken, although I did it even more basic. I just put the chicken (3 breasts) in a glass baking dish coated with spray, and covered with the salsa. Topped dish with tin foil. Baked to the right temp inside and then topped with a little mozzarella. Will definitely make again.",
"review.star": 4,
"review.mark": "Very Good",
"review.like": 39,
"review.hot": 40,
"review.time": "11/1/08",
"recipe.id": 54,
"recipe.ts": "2022-08-08 08:20:59",
"recipe.title": "Baked Chicken Salsa",
"recipe.mark": "Very Good",
"recipe.star": 4.29999999999999982236431605997495353221893310546875,
"recipe.introduce": "4 ingredients, 5 minutes of prep time--and no mess to clean up!",
"recipe.ratings": 199,
"recipe.minutes_to_prepare": 5,
"recipe.minutes_to_cook": 45,
"recipe.number_servings": 1,
"recipe.ingredients": "1 chicken breast 1/2 cup salsa 1 jalapeno pepper, sliced (optional) 6 small black olives (optional)",
"recipe.tip": "",
"recipe.direction": "Cut a piece of foil large enough to close around the chicken breast.Place the chicken breast onto the foil and pour salsa over top of the breast.Place peppers and olives on top.Wrap the foil around the chicken and fold the ends together tightly and place in an oven dish.Bake at 400 degrees for 45 minutes.",
"recipe.nutritional_info": "
Servings Per Recipe: 1
Amount Per Serving
Calories: 348.4
Total Fat: 8.8 g
Cholesterol: 146.3 mg
Sodium: 855.9 mg
Total Carbs: 10.1 g
Dietary Fiber: 3.1 g
Protein: 55.5 g
"
},
"267": {
"review.id": 267,
"review.ts": "2022-10-02 11:30:39",
"review.content": "",
"review.star": 5,
"review.mark": "Incredible!",
"review.like": 24,
"review.hot": 24,
"review.time": "4/29/09",
"recipe.id": 54,
"recipe.ts": "2022-08-08 08:20:59",
"recipe.title": "Baked Chicken Salsa",
"recipe.mark": "Very Good",
"recipe.star": 4.29999999999999982236431605997495353221893310546875,
"recipe.introduce": "4 ingredients, 5 minutes of prep time--and no mess to clean up!",
"recipe.ratings": 199,
"recipe.minutes_to_prepare": 5,
"recipe.minutes_to_cook": 45,
"recipe.number_servings": 1,
"recipe.ingredients": "1 chicken breast 1/2 cup salsa 1 jalapeno pepper, sliced (optional) 6 small black olives (optional)",
"recipe.tip": "",
"recipe.direction": "Cut a piece of foil large enough to close around the chicken breast.Place the chicken breast onto the foil and pour salsa over top of the breast.Place peppers and olives on top.Wrap the foil around the chicken and fold the ends together tightly and place in an oven dish.Bake at 400 degrees for 45 minutes.",
"recipe.nutritional_info": "
Servings Per Recipe: 1
Amount Per Serving
Calories: 348.4
Total Fat: 8.8 g
Cholesterol: 146.3 mg
Sodium: 855.9 mg
Total Carbs: 10.1 g
Dietary Fiber: 3.1 g
Protein: 55.5 g
"
},
"268": {
"review.id": 268,
"review.ts": "2022-10-02 11:30:39",
"review.content": "This came out great! I put them on a bed of spinach leaves, as someone suggested, put a little pepper & garlic powder on each breast, then topped them with black beans, salsa, olives and red bell pepper slices (I was out of jalepenos). In the oven for an hour at 400 degrees per recipe & was perfect",
"review.star": 5,
"review.mark": "Incredible!",
"review.like": 18,
"review.hot": 18,
"review.time": "12/21/09",
"recipe.id": 54,
"recipe.ts": "2022-08-08 08:20:59",
"recipe.title": "Baked Chicken Salsa",
"recipe.mark": "Very Good",
"recipe.star": 4.29999999999999982236431605997495353221893310546875,
"recipe.introduce": "4 ingredients, 5 minutes of prep time--and no mess to clean up!",
"recipe.ratings": 199,
"recipe.minutes_to_prepare": 5,
"recipe.minutes_to_cook": 45,
"recipe.number_servings": 1,
"recipe.ingredients": "1 chicken breast 1/2 cup salsa 1 jalapeno pepper, sliced (optional) 6 small black olives (optional)",
"recipe.tip": "",
"recipe.direction": "Cut a piece of foil large enough to close around the chicken breast.Place the chicken breast onto the foil and pour salsa over top of the breast.Place peppers and olives on top.Wrap the foil around the chicken and fold the ends together tightly and place in an oven dish.Bake at 400 degrees for 45 minutes.",
"recipe.nutritional_info": "
Servings Per Recipe: 1
Amount Per Serving
Calories: 348.4
Total Fat: 8.8 g
Cholesterol: 146.3 mg
Sodium: 855.9 mg
Total Carbs: 10.1 g
Dietary Fiber: 3.1 g
Protein: 55.5 g
"
},
"269": {
"review.id": 269,
"review.ts": "2022-10-02 11:30:39",
"review.content": "Excellent recipe. Made this tonight for my wife and I. She loved it and so did I. I also made guacamole from this site, and put a little mozzarella cheese on the chicken. Superb!!",
"review.star": 5,
"review.mark": "Incredible!",
"review.like": 14,
"review.hot": 14,
"review.time": "8/5/08",
"recipe.id": 54,
"recipe.ts": "2022-08-08 08:20:59",
"recipe.title": "Baked Chicken Salsa",
"recipe.mark": "Very Good",
"recipe.star": 4.29999999999999982236431605997495353221893310546875,
"recipe.introduce": "4 ingredients, 5 minutes of prep time--and no mess to clean up!",
"recipe.ratings": 199,
"recipe.minutes_to_prepare": 5,
"recipe.minutes_to_cook": 45,
"recipe.number_servings": 1,
"recipe.ingredients": "1 chicken breast 1/2 cup salsa 1 jalapeno pepper, sliced (optional) 6 small black olives (optional)",
"recipe.tip": "",
"recipe.direction": "Cut a piece of foil large enough to close around the chicken breast.Place the chicken breast onto the foil and pour salsa over top of the breast.Place peppers and olives on top.Wrap the foil around the chicken and fold the ends together tightly and place in an oven dish.Bake at 400 degrees for 45 minutes.",
"recipe.nutritional_info": "
Servings Per Recipe: 1
Amount Per Serving
Calories: 348.4
Total Fat: 8.8 g
Cholesterol: 146.3 mg
Sodium: 855.9 mg
Total Carbs: 10.1 g
Dietary Fiber: 3.1 g
Protein: 55.5 g
"
},
"270": {
"review.id": 270,
"review.ts": "2022-10-02 11:30:39",
"review.content": "This was sooooooooooooo good! I hsd a recipe that was similar from PC, but I loved the meal in the foil. I added summer and zucchini squash onions, and black olives. Omitted the jalepaneo peppers adn aded 2 T. of Mzzarella cheese. My husbnd voted 2 thumbs up for having it again.",
"review.star": 1,
"review.mark": "",
"review.like": 12,
"review.hot": 12,
"review.time": "6/22/10",
"recipe.id": 54,
"recipe.ts": "2022-08-08 08:20:59",
"recipe.title": "Baked Chicken Salsa",
"recipe.mark": "Very Good",
"recipe.star": 4.29999999999999982236431605997495353221893310546875,
"recipe.introduce": "4 ingredients, 5 minutes of prep time--and no mess to clean up!",
"recipe.ratings": 199,
"recipe.minutes_to_prepare": 5,
"recipe.minutes_to_cook": 45,
"recipe.number_servings": 1,
"recipe.ingredients": "1 chicken breast 1/2 cup salsa 1 jalapeno pepper, sliced (optional) 6 small black olives (optional)",
"recipe.tip": "",
"recipe.direction": "Cut a piece of foil large enough to close around the chicken breast.Place the chicken breast onto the foil and pour salsa over top of the breast.Place peppers and olives on top.Wrap the foil around the chicken and fold the ends together tightly and place in an oven dish.Bake at 400 degrees for 45 minutes.",
"recipe.nutritional_info": "
Servings Per Recipe: 1
Amount Per Serving
Calories: 348.4
Total Fat: 8.8 g
Cholesterol: 146.3 mg
Sodium: 855.9 mg
Total Carbs: 10.1 g
Dietary Fiber: 3.1 g
Protein: 55.5 g
"
},
"271": {
"review.id": 271,
"review.ts": "2022-10-02 11:31:04",
"review.content": "",
"review.star": 4,
"review.mark": "Very Good",
"review.like": 27,
"review.hot": 28,
"review.time": "2/11/09",
"recipe.id": 55,
"recipe.ts": "2022-08-08 08:21:05",
"recipe.title": "Red Hot Fusilli",
"recipe.mark": "Very Good",
"recipe.star": 4.20000000000000017763568394002504646778106689453125,
"recipe.introduce": "This lively low-saturated fat pasta dish contains lots of tomatoes and herbs and very little oil.",
"recipe.ratings": 197,
"recipe.minutes_to_prepare": "",
"recipe.minutes_to_cook": "",
"recipe.number_servings": "",
"recipe.ingredients": "
1 tablespoon olive oil
2 cloves garlic, minced
1/4 cup freshly minced parsley
4 cups ripe tomatoes, chopped
1 tablespoon fresh basil, chopped or 1 teaspoon dried basil
1 tablespoon oregano leaves, crushed or 1 teaspoon dried oregano
",
"recipe.tip": "",
"recipe.direction": "1. Heat oil in a medium saucepan. Saut? garlic and parsley until golden. 2. Add tomatoes and spices. Cook uncovered over low heat 15 minutes or until thickened, stirring frequently. Add chicken and continue cooking for 15 minutes until chicken is heated through and sauce is thick. 3. Cook pasta in unsalted water. Drain.4. To serve, spoon sauce over pasta and sprinkle with coarsely chopped parsley. Serve hot as a main dish and cold for the next day's lunch. Yield: 4 servings--Serving Size: 1 cup",
"recipe.nutritional_info": "
Amount Per Serving
Calories: 311.7
Total Fat: 6.3 g
Cholesterol: 96.7 mg
Sodium: 237.8 mg
Total Carbs: 30.2 g
Dietary Fiber: 2.0 g
Protein: 33.3 g
"
},
"272": {
"review.id": 272,
"review.ts": "2022-10-02 11:31:04",
"review.content": "I added roasted red peppers and used whole wheat pasta. Delicious!",
"review.star": 4,
"review.mark": "Very Good",
"review.like": 25,
"review.hot": 25,
"review.time": "5/30/08",
"recipe.id": 55,
"recipe.ts": "2022-08-08 08:21:05",
"recipe.title": "Red Hot Fusilli",
"recipe.mark": "Very Good",
"recipe.star": 4.20000000000000017763568394002504646778106689453125,
"recipe.introduce": "This lively low-saturated fat pasta dish contains lots of tomatoes and herbs and very little oil.",
"recipe.ratings": 197,
"recipe.minutes_to_prepare": "",
"recipe.minutes_to_cook": "",
"recipe.number_servings": "",
"recipe.ingredients": "
1 tablespoon olive oil
2 cloves garlic, minced
1/4 cup freshly minced parsley
4 cups ripe tomatoes, chopped
1 tablespoon fresh basil, chopped or 1 teaspoon dried basil
1 tablespoon oregano leaves, crushed or 1 teaspoon dried oregano
",
"recipe.tip": "",
"recipe.direction": "1. Heat oil in a medium saucepan. Saut? garlic and parsley until golden. 2. Add tomatoes and spices. Cook uncovered over low heat 15 minutes or until thickened, stirring frequently. Add chicken and continue cooking for 15 minutes until chicken is heated through and sauce is thick. 3. Cook pasta in unsalted water. Drain.4. To serve, spoon sauce over pasta and sprinkle with coarsely chopped parsley. Serve hot as a main dish and cold for the next day's lunch. Yield: 4 servings--Serving Size: 1 cup",
"recipe.nutritional_info": "
Amount Per Serving
Calories: 311.7
Total Fat: 6.3 g
Cholesterol: 96.7 mg
Sodium: 237.8 mg
Total Carbs: 30.2 g
Dietary Fiber: 2.0 g
Protein: 33.3 g
"
},
"273": {
"review.id": 273,
"review.ts": "2022-10-02 11:31:04",
"review.content": "My husband and I found this recipe years ago and make it all the time! We LOVE it! In the winter I use canned diced tomatoes with jalapenos, not as good as fresh, but even easier!",
"review.star": 5,
"review.mark": "Incredible!",
"review.like": 19,
"review.hot": 19,
"review.time": "3/31/08",
"recipe.id": 55,
"recipe.ts": "2022-08-08 08:21:05",
"recipe.title": "Red Hot Fusilli",
"recipe.mark": "Very Good",
"recipe.star": 4.20000000000000017763568394002504646778106689453125,
"recipe.introduce": "This lively low-saturated fat pasta dish contains lots of tomatoes and herbs and very little oil.",
"recipe.ratings": 197,
"recipe.minutes_to_prepare": "",
"recipe.minutes_to_cook": "",
"recipe.number_servings": "",
"recipe.ingredients": "
1 tablespoon olive oil
2 cloves garlic, minced
1/4 cup freshly minced parsley
4 cups ripe tomatoes, chopped
1 tablespoon fresh basil, chopped or 1 teaspoon dried basil
1 tablespoon oregano leaves, crushed or 1 teaspoon dried oregano
",
"recipe.tip": "",
"recipe.direction": "1. Heat oil in a medium saucepan. Saut? garlic and parsley until golden. 2. Add tomatoes and spices. Cook uncovered over low heat 15 minutes or until thickened, stirring frequently. Add chicken and continue cooking for 15 minutes until chicken is heated through and sauce is thick. 3. Cook pasta in unsalted water. Drain.4. To serve, spoon sauce over pasta and sprinkle with coarsely chopped parsley. Serve hot as a main dish and cold for the next day's lunch. Yield: 4 servings--Serving Size: 1 cup",
"recipe.nutritional_info": "
Amount Per Serving
Calories: 311.7
Total Fat: 6.3 g
Cholesterol: 96.7 mg
Sodium: 237.8 mg
Total Carbs: 30.2 g
Dietary Fiber: 2.0 g
Protein: 33.3 g
"
},
"274": {
"review.id": 274,
"review.ts": "2022-10-02 11:31:04",
"review.content": "So easy and yet so delicious !! At first I got scared by the name of the Recipe (Red Hot Fusilli) but when I read it over, the burn-you-to-death hot peppers were only \"to taste\" and we didn't even need them to make this turn out great.",
"review.star": 5,
"review.mark": "Incredible!",
"review.like": 18,
"review.hot": 18,
"review.time": "3/22/09",
"recipe.id": 55,
"recipe.ts": "2022-08-08 08:21:05",
"recipe.title": "Red Hot Fusilli",
"recipe.mark": "Very Good",
"recipe.star": 4.20000000000000017763568394002504646778106689453125,
"recipe.introduce": "This lively low-saturated fat pasta dish contains lots of tomatoes and herbs and very little oil.",
"recipe.ratings": 197,
"recipe.minutes_to_prepare": "",
"recipe.minutes_to_cook": "",
"recipe.number_servings": "",
"recipe.ingredients": "
1 tablespoon olive oil
2 cloves garlic, minced
1/4 cup freshly minced parsley
4 cups ripe tomatoes, chopped
1 tablespoon fresh basil, chopped or 1 teaspoon dried basil
1 tablespoon oregano leaves, crushed or 1 teaspoon dried oregano
",
"recipe.tip": "",
"recipe.direction": "1. Heat oil in a medium saucepan. Saut? garlic and parsley until golden. 2. Add tomatoes and spices. Cook uncovered over low heat 15 minutes or until thickened, stirring frequently. Add chicken and continue cooking for 15 minutes until chicken is heated through and sauce is thick. 3. Cook pasta in unsalted water. Drain.4. To serve, spoon sauce over pasta and sprinkle with coarsely chopped parsley. Serve hot as a main dish and cold for the next day's lunch. Yield: 4 servings--Serving Size: 1 cup",
"recipe.nutritional_info": "
Amount Per Serving
Calories: 311.7
Total Fat: 6.3 g
Cholesterol: 96.7 mg
Sodium: 237.8 mg
Total Carbs: 30.2 g
Dietary Fiber: 2.0 g
Protein: 33.3 g
"
},
"275": {
"review.id": 275,
"review.ts": "2022-10-02 11:31:04",
"review.content": "This recipe is terrific. Followed exactly and it was so good next night I added slivered red pepper and baby scallops. Am planning on trying shrimp next. This will become one of my standards that I use all the time!",
"review.star": 5,
"review.mark": "Incredible!",
"review.like": 17,
"review.hot": 17,
"review.time": "3/13/09",
"recipe.id": 55,
"recipe.ts": "2022-08-08 08:21:05",
"recipe.title": "Red Hot Fusilli",
"recipe.mark": "Very Good",
"recipe.star": 4.20000000000000017763568394002504646778106689453125,
"recipe.introduce": "This lively low-saturated fat pasta dish contains lots of tomatoes and herbs and very little oil.",
"recipe.ratings": 197,
"recipe.minutes_to_prepare": "",
"recipe.minutes_to_cook": "",
"recipe.number_servings": "",
"recipe.ingredients": "
1 tablespoon olive oil
2 cloves garlic, minced
1/4 cup freshly minced parsley
4 cups ripe tomatoes, chopped
1 tablespoon fresh basil, chopped or 1 teaspoon dried basil
1 tablespoon oregano leaves, crushed or 1 teaspoon dried oregano
",
"recipe.tip": "",
"recipe.direction": "1. Heat oil in a medium saucepan. Saut? garlic and parsley until golden. 2. Add tomatoes and spices. Cook uncovered over low heat 15 minutes or until thickened, stirring frequently. Add chicken and continue cooking for 15 minutes until chicken is heated through and sauce is thick. 3. Cook pasta in unsalted water. Drain.4. To serve, spoon sauce over pasta and sprinkle with coarsely chopped parsley. Serve hot as a main dish and cold for the next day's lunch. Yield: 4 servings--Serving Size: 1 cup",
"recipe.nutritional_info": "
Amount Per Serving
Calories: 311.7
Total Fat: 6.3 g
Cholesterol: 96.7 mg
Sodium: 237.8 mg
Total Carbs: 30.2 g
Dietary Fiber: 2.0 g
Protein: 33.3 g
"
},
"276": {
"review.id": 276,
"review.ts": "2022-10-02 11:31:19",
"review.content": "thanks for this wonderful recipe. I add chopped celery, carrots and parsely to the broth and use msg free chicken boullion, poulty season, garlic, salt and pepper for the broth. Also tear dough into tiny pieces to cook through. It thickens the broth too. :)",
"review.star": 5,
"review.mark": "Incredible!",
"review.like": 31,
"review.hot": 33,
"review.time": "1/16/09",
"recipe.id": 56,
"recipe.ts": "2022-08-08 08:21:15",
"recipe.title": "Steph2003's Chicken & Dumplings",
"recipe.mark": "Very Good",
"recipe.star": 4.5,
"recipe.introduce": "I LOVE chicken & dumplings so when I found this I added my own spin to it and lowered the fat and calories. This is the best chicken and dumplings I've ever had which is amazing since I'm never satisfied with my cooking! You can have a full cup of this hearty comfort food for only 284 calories and 3.8 grams of fat! The sodium could be reduced if homemade biscuits are used instead of the canned biscuits, but if sodium isn't a problem this is a very fast and easy way to make chicken & dumplings!",
"recipe.ratings": 196,
"recipe.minutes_to_prepare": 5,
"recipe.minutes_to_cook": 360,
"recipe.number_servings": 10,
"recipe.ingredients": "1 4-pack Pillsbury Country Biscuits (red or blue pack) *13 servings 2,000 calories* 3 cans Swanson Natural Goodness Chicken Broth *6 cups 90 calories* 3 cans water 1 can Healthy Request Cream of Chicken 98% Fat Free (this is also low sodium) *1 can has 2.5, half cup servings or 1.25 cups* 1/2 cup skim milk *43 calories* 4 Chicken Breast halves (frozen) *520 calories*
Black pepper to taste
*Note I noticed that some comments mentioned that the calories were incorrect on this recipe, so I double checked, and when I enter the information I still get 284 calories per 1 cup serving. That is why I added the total calories for each ingredient next to the ingredient. ",
"recipe.tip": "",
"recipe.direction": "Makes about 10, 1 cup servings. The 360 minutes of cooking time comes from using a crock pot to cook the chicken. (you don't have to do it this way)In large pot (I use an 8qt.) Boil the chicken breasts in the chicken broth and water. Remove the chicken when done and shred with 2 forks, add back to broth. Add cream of chicken soup and milk, then bring back to boil. Cut the biscuits into smaller pieces(I use a pizza cutter) 4 or 6 per biscuit and stir gradually into boiling broth. Once all the biscuits are in the broth reduce heat and simmer about 25 minutes, stirring often. Add black pepper as desired.*Note to save some time before dinner you can also put the water, chicken and the chicken broth into the crockpot on low for 6 hours or so, then shred the chicken and tramsfer and the remaining broth/water into a large pot. You may need to add more broth or water if it cooks out while in the crock pot. Bring the broth to a rolling boil before adding dumplings (or you'll have a gummy mess) and once you begin adding dumplings stir very frequently. Once all dumplings are added, then cover and simmer on low. Number of Servings: 10Recipe submitted by SparkPeople user STEPH2003.",
"recipe.nutritional_info": "
Servings Per Recipe: 10
Amount Per Serving
Calories: 284.2
Total Fat: 3.2 g
Cholesterol: 29.1 mg
Sodium: 1,258.1 mg
Total Carbs: 42.5 g
Dietary Fiber: 1.6 g
Protein: 18.9 g
"
},
"277": {
"review.id": 277,
"review.ts": "2022-10-02 11:31:19",
"review.content": "I was pleased with this recipe; however, I modified it by leaving out the water and adding more broth, celery, sweet onions, garlic, and cream of mushroom. Flatten the biscuits and cut them into tiny pieces, slightly larger than oyster crackers. There was no gumminess and the family loved it.",
"review.star": 4,
"review.mark": "Very Good",
"review.like": 19,
"review.hot": 20,
"review.time": "2/11/09",
"recipe.id": 56,
"recipe.ts": "2022-08-08 08:21:15",
"recipe.title": "Steph2003's Chicken & Dumplings",
"recipe.mark": "Very Good",
"recipe.star": 4.5,
"recipe.introduce": "I LOVE chicken & dumplings so when I found this I added my own spin to it and lowered the fat and calories. This is the best chicken and dumplings I've ever had which is amazing since I'm never satisfied with my cooking! You can have a full cup of this hearty comfort food for only 284 calories and 3.8 grams of fat! The sodium could be reduced if homemade biscuits are used instead of the canned biscuits, but if sodium isn't a problem this is a very fast and easy way to make chicken & dumplings!",
"recipe.ratings": 196,
"recipe.minutes_to_prepare": 5,
"recipe.minutes_to_cook": 360,
"recipe.number_servings": 10,
"recipe.ingredients": "1 4-pack Pillsbury Country Biscuits (red or blue pack) *13 servings 2,000 calories* 3 cans Swanson Natural Goodness Chicken Broth *6 cups 90 calories* 3 cans water 1 can Healthy Request Cream of Chicken 98% Fat Free (this is also low sodium) *1 can has 2.5, half cup servings or 1.25 cups* 1/2 cup skim milk *43 calories* 4 Chicken Breast halves (frozen) *520 calories*
Black pepper to taste
*Note I noticed that some comments mentioned that the calories were incorrect on this recipe, so I double checked, and when I enter the information I still get 284 calories per 1 cup serving. That is why I added the total calories for each ingredient next to the ingredient. ",
"recipe.tip": "",
"recipe.direction": "Makes about 10, 1 cup servings. The 360 minutes of cooking time comes from using a crock pot to cook the chicken. (you don't have to do it this way)In large pot (I use an 8qt.) Boil the chicken breasts in the chicken broth and water. Remove the chicken when done and shred with 2 forks, add back to broth. Add cream of chicken soup and milk, then bring back to boil. Cut the biscuits into smaller pieces(I use a pizza cutter) 4 or 6 per biscuit and stir gradually into boiling broth. Once all the biscuits are in the broth reduce heat and simmer about 25 minutes, stirring often. Add black pepper as desired.*Note to save some time before dinner you can also put the water, chicken and the chicken broth into the crockpot on low for 6 hours or so, then shred the chicken and tramsfer and the remaining broth/water into a large pot. You may need to add more broth or water if it cooks out while in the crock pot. Bring the broth to a rolling boil before adding dumplings (or you'll have a gummy mess) and once you begin adding dumplings stir very frequently. Once all dumplings are added, then cover and simmer on low. Number of Servings: 10Recipe submitted by SparkPeople user STEPH2003.",
"recipe.nutritional_info": "
Servings Per Recipe: 10
Amount Per Serving
Calories: 284.2
Total Fat: 3.2 g
Cholesterol: 29.1 mg
Sodium: 1,258.1 mg
Total Carbs: 42.5 g
Dietary Fiber: 1.6 g
Protein: 18.9 g
"
},
"278": {
"review.id": 278,
"review.ts": "2022-10-02 11:31:19",
"review.content": "I thought that the broth/chicken was tasty but the biscuits turned gummy and chewy. I think i would make it again but just use Heart Healthy Bisquick and drop them in to cook.",
"review.star": 1,
"review.mark": "",
"review.like": 17,
"review.hot": 20,
"review.time": "3/6/08",
"recipe.id": 56,
"recipe.ts": "2022-08-08 08:21:15",
"recipe.title": "Steph2003's Chicken & Dumplings",
"recipe.mark": "Very Good",
"recipe.star": 4.5,
"recipe.introduce": "I LOVE chicken & dumplings so when I found this I added my own spin to it and lowered the fat and calories. This is the best chicken and dumplings I've ever had which is amazing since I'm never satisfied with my cooking! You can have a full cup of this hearty comfort food for only 284 calories and 3.8 grams of fat! The sodium could be reduced if homemade biscuits are used instead of the canned biscuits, but if sodium isn't a problem this is a very fast and easy way to make chicken & dumplings!",
"recipe.ratings": 196,
"recipe.minutes_to_prepare": 5,
"recipe.minutes_to_cook": 360,
"recipe.number_servings": 10,
"recipe.ingredients": "1 4-pack Pillsbury Country Biscuits (red or blue pack) *13 servings 2,000 calories* 3 cans Swanson Natural Goodness Chicken Broth *6 cups 90 calories* 3 cans water 1 can Healthy Request Cream of Chicken 98% Fat Free (this is also low sodium) *1 can has 2.5, half cup servings or 1.25 cups* 1/2 cup skim milk *43 calories* 4 Chicken Breast halves (frozen) *520 calories*
Black pepper to taste
*Note I noticed that some comments mentioned that the calories were incorrect on this recipe, so I double checked, and when I enter the information I still get 284 calories per 1 cup serving. That is why I added the total calories for each ingredient next to the ingredient. ",
"recipe.tip": "",
"recipe.direction": "Makes about 10, 1 cup servings. The 360 minutes of cooking time comes from using a crock pot to cook the chicken. (you don't have to do it this way)In large pot (I use an 8qt.) Boil the chicken breasts in the chicken broth and water. Remove the chicken when done and shred with 2 forks, add back to broth. Add cream of chicken soup and milk, then bring back to boil. Cut the biscuits into smaller pieces(I use a pizza cutter) 4 or 6 per biscuit and stir gradually into boiling broth. Once all the biscuits are in the broth reduce heat and simmer about 25 minutes, stirring often. Add black pepper as desired.*Note to save some time before dinner you can also put the water, chicken and the chicken broth into the crockpot on low for 6 hours or so, then shred the chicken and tramsfer and the remaining broth/water into a large pot. You may need to add more broth or water if it cooks out while in the crock pot. Bring the broth to a rolling boil before adding dumplings (or you'll have a gummy mess) and once you begin adding dumplings stir very frequently. Once all dumplings are added, then cover and simmer on low. Number of Servings: 10Recipe submitted by SparkPeople user STEPH2003.",
"recipe.nutritional_info": "
Servings Per Recipe: 10
Amount Per Serving
Calories: 284.2
Total Fat: 3.2 g
Cholesterol: 29.1 mg
Sodium: 1,258.1 mg
Total Carbs: 42.5 g
Dietary Fiber: 1.6 g
Protein: 18.9 g
"
},
"279": {
"review.id": 279,
"review.ts": "2022-10-02 11:31:19",
"review.content": "Loved this! I used cream of mushroom soup, and that worked great too! Added some onion and carrot. Yummy comfort food! Thanks for the great recipe!",
"review.star": 5,
"review.mark": "Incredible!",
"review.like": 15,
"review.hot": 16,
"review.time": "11/12/08",
"recipe.id": 56,
"recipe.ts": "2022-08-08 08:21:15",
"recipe.title": "Steph2003's Chicken & Dumplings",
"recipe.mark": "Very Good",
"recipe.star": 4.5,
"recipe.introduce": "I LOVE chicken & dumplings so when I found this I added my own spin to it and lowered the fat and calories. This is the best chicken and dumplings I've ever had which is amazing since I'm never satisfied with my cooking! You can have a full cup of this hearty comfort food for only 284 calories and 3.8 grams of fat! The sodium could be reduced if homemade biscuits are used instead of the canned biscuits, but if sodium isn't a problem this is a very fast and easy way to make chicken & dumplings!",
"recipe.ratings": 196,
"recipe.minutes_to_prepare": 5,
"recipe.minutes_to_cook": 360,
"recipe.number_servings": 10,
"recipe.ingredients": "1 4-pack Pillsbury Country Biscuits (red or blue pack) *13 servings 2,000 calories* 3 cans Swanson Natural Goodness Chicken Broth *6 cups 90 calories* 3 cans water 1 can Healthy Request Cream of Chicken 98% Fat Free (this is also low sodium) *1 can has 2.5, half cup servings or 1.25 cups* 1/2 cup skim milk *43 calories* 4 Chicken Breast halves (frozen) *520 calories*
Black pepper to taste
*Note I noticed that some comments mentioned that the calories were incorrect on this recipe, so I double checked, and when I enter the information I still get 284 calories per 1 cup serving. That is why I added the total calories for each ingredient next to the ingredient. ",
"recipe.tip": "",
"recipe.direction": "Makes about 10, 1 cup servings. The 360 minutes of cooking time comes from using a crock pot to cook the chicken. (you don't have to do it this way)In large pot (I use an 8qt.) Boil the chicken breasts in the chicken broth and water. Remove the chicken when done and shred with 2 forks, add back to broth. Add cream of chicken soup and milk, then bring back to boil. Cut the biscuits into smaller pieces(I use a pizza cutter) 4 or 6 per biscuit and stir gradually into boiling broth. Once all the biscuits are in the broth reduce heat and simmer about 25 minutes, stirring often. Add black pepper as desired.*Note to save some time before dinner you can also put the water, chicken and the chicken broth into the crockpot on low for 6 hours or so, then shred the chicken and tramsfer and the remaining broth/water into a large pot. You may need to add more broth or water if it cooks out while in the crock pot. Bring the broth to a rolling boil before adding dumplings (or you'll have a gummy mess) and once you begin adding dumplings stir very frequently. Once all dumplings are added, then cover and simmer on low. Number of Servings: 10Recipe submitted by SparkPeople user STEPH2003.",
"recipe.nutritional_info": "
Servings Per Recipe: 10
Amount Per Serving
Calories: 284.2
Total Fat: 3.2 g
Cholesterol: 29.1 mg
Sodium: 1,258.1 mg
Total Carbs: 42.5 g
Dietary Fiber: 1.6 g
Protein: 18.9 g
"
},
"280": {
"review.id": 280,
"review.ts": "2022-10-02 11:31:19",
"review.content": "This recipe was very good! I did have trouble finding the buscuits and I was afraid to experiment with a different kind so I bought the ordinary buscuits and cooked them and served the chicken \"mix\" over top of it and it was a hit! My husband and two toddlers all had seconds...which is rare!!! GOOD!",
"review.star": 5,
"review.mark": "Incredible!",
"review.like": 12,
"review.hot": 13,
"review.time": "11/10/08",
"recipe.id": 56,
"recipe.ts": "2022-08-08 08:21:15",
"recipe.title": "Steph2003's Chicken & Dumplings",
"recipe.mark": "Very Good",
"recipe.star": 4.5,
"recipe.introduce": "I LOVE chicken & dumplings so when I found this I added my own spin to it and lowered the fat and calories. This is the best chicken and dumplings I've ever had which is amazing since I'm never satisfied with my cooking! You can have a full cup of this hearty comfort food for only 284 calories and 3.8 grams of fat! The sodium could be reduced if homemade biscuits are used instead of the canned biscuits, but if sodium isn't a problem this is a very fast and easy way to make chicken & dumplings!",
"recipe.ratings": 196,
"recipe.minutes_to_prepare": 5,
"recipe.minutes_to_cook": 360,
"recipe.number_servings": 10,
"recipe.ingredients": "1 4-pack Pillsbury Country Biscuits (red or blue pack) *13 servings 2,000 calories* 3 cans Swanson Natural Goodness Chicken Broth *6 cups 90 calories* 3 cans water 1 can Healthy Request Cream of Chicken 98% Fat Free (this is also low sodium) *1 can has 2.5, half cup servings or 1.25 cups* 1/2 cup skim milk *43 calories* 4 Chicken Breast halves (frozen) *520 calories*
Black pepper to taste
*Note I noticed that some comments mentioned that the calories were incorrect on this recipe, so I double checked, and when I enter the information I still get 284 calories per 1 cup serving. That is why I added the total calories for each ingredient next to the ingredient. ",
"recipe.tip": "",
"recipe.direction": "Makes about 10, 1 cup servings. The 360 minutes of cooking time comes from using a crock pot to cook the chicken. (you don't have to do it this way)In large pot (I use an 8qt.) Boil the chicken breasts in the chicken broth and water. Remove the chicken when done and shred with 2 forks, add back to broth. Add cream of chicken soup and milk, then bring back to boil. Cut the biscuits into smaller pieces(I use a pizza cutter) 4 or 6 per biscuit and stir gradually into boiling broth. Once all the biscuits are in the broth reduce heat and simmer about 25 minutes, stirring often. Add black pepper as desired.*Note to save some time before dinner you can also put the water, chicken and the chicken broth into the crockpot on low for 6 hours or so, then shred the chicken and tramsfer and the remaining broth/water into a large pot. You may need to add more broth or water if it cooks out while in the crock pot. Bring the broth to a rolling boil before adding dumplings (or you'll have a gummy mess) and once you begin adding dumplings stir very frequently. Once all dumplings are added, then cover and simmer on low. Number of Servings: 10Recipe submitted by SparkPeople user STEPH2003.",
"recipe.nutritional_info": "
Servings Per Recipe: 10
Amount Per Serving
Calories: 284.2
Total Fat: 3.2 g
Cholesterol: 29.1 mg
Sodium: 1,258.1 mg
Total Carbs: 42.5 g
Dietary Fiber: 1.6 g
Protein: 18.9 g
"
},
"281": {
"review.id": 281,
"review.ts": "2022-10-02 11:31:29",
"review.content": "Great recipe! Its a great alternative to lasagna, which is good for me because I'm such a pasta lover. Its a little gooey at first, but if you let it cool off a little first, it turns out great. We will add this to our dinner menu more often. Try using Jennie-O Italian Seasoned Turkey, its great! :)",
"review.star": 5,
"review.mark": "Incredible!",
"review.like": 136,
"review.hot": 137,
"review.time": "1/20/09",
"recipe.id": 62,
"recipe.ts": "2022-08-08 08:21:23",
"recipe.title": "Skillet Lasagna",
"recipe.mark": "Very Good",
"recipe.star": 4.29999999999999982236431605997495353221893310546875,
"recipe.introduce": "A much quicker version of the Italian classic; less time, but no less taste.",
"recipe.ratings": 2298,
"recipe.minutes_to_prepare": 10,
"recipe.minutes_to_cook": 20,
"recipe.number_servings": 6,
"recipe.ingredients": "1 pound lean ground beef 1 small onion (chopped) 3 cloves garlic (minced) 1 (14-ounce) can diced tomatoes (undrained) 1 1/4 cups water 8 ounces tomato sauce 1 tbsp dried parsley flakes 1 tsp dried basil leaves 1 tsp dried oregano leaves 1 tsp salt 2 1/2 cups broken-up whole wheat lasagna noodles 1 cup fat-free cottage cheese 1/4 cup fat-free grated Parmesan cheese Dash dried basil and pepper (optional) 1 egg Shredded fat-free mozzarella cheese for garnish",
"recipe.tip": "",
"recipe.direction": "In a large skillet, brown beef with onions and garlic. Drain.Add tomatoes, water, tomato sauce, parsley, basil, oregano, and salt.Stir in uncooked pasta. Bring to a boil, stirring occasionally.Reduce heat, cover and simmer for 20 minutes or until pasta is tender.Combine cottage and Parmesan cheeses. Mix in the egg. Sprinkle in basil and pepper to taste. Drop cheese mixture by rounded tablespoons onto pasta mixture. Cover and cook for 5 minutes more. Sprinkle with shredded mozzarella and serve.",
"recipe.nutritional_info": "
Servings Per Recipe: 6
Amount Per Serving
Calories: 342.3
Total Fat: 10.7 g
Cholesterol: 84.1 mg
Sodium: 691.1 mg
Total Carbs: 34.5 g
Dietary Fiber: 4.9 g
Protein: 28.0 g
"
},
"282": {
"review.id": 282,
"review.ts": "2022-10-02 11:31:29",
"review.content": "This was really delicious. We ate leftovers for the next two days. I substituted ground turkey, egg whites and used a little less water than called for to keep it from getting too soupy. My boyfriend already wants me to make it again next week!",
"review.star": 5,
"review.mark": "Incredible!",
"review.like": 103,
"review.hot": 105,
"review.time": "2/2/09",
"recipe.id": 62,
"recipe.ts": "2022-08-08 08:21:23",
"recipe.title": "Skillet Lasagna",
"recipe.mark": "Very Good",
"recipe.star": 4.29999999999999982236431605997495353221893310546875,
"recipe.introduce": "A much quicker version of the Italian classic; less time, but no less taste.",
"recipe.ratings": 2298,
"recipe.minutes_to_prepare": 10,
"recipe.minutes_to_cook": 20,
"recipe.number_servings": 6,
"recipe.ingredients": "1 pound lean ground beef 1 small onion (chopped) 3 cloves garlic (minced) 1 (14-ounce) can diced tomatoes (undrained) 1 1/4 cups water 8 ounces tomato sauce 1 tbsp dried parsley flakes 1 tsp dried basil leaves 1 tsp dried oregano leaves 1 tsp salt 2 1/2 cups broken-up whole wheat lasagna noodles 1 cup fat-free cottage cheese 1/4 cup fat-free grated Parmesan cheese Dash dried basil and pepper (optional) 1 egg Shredded fat-free mozzarella cheese for garnish",
"recipe.tip": "",
"recipe.direction": "In a large skillet, brown beef with onions and garlic. Drain.Add tomatoes, water, tomato sauce, parsley, basil, oregano, and salt.Stir in uncooked pasta. Bring to a boil, stirring occasionally.Reduce heat, cover and simmer for 20 minutes or until pasta is tender.Combine cottage and Parmesan cheeses. Mix in the egg. Sprinkle in basil and pepper to taste. Drop cheese mixture by rounded tablespoons onto pasta mixture. Cover and cook for 5 minutes more. Sprinkle with shredded mozzarella and serve.",
"recipe.nutritional_info": "
Servings Per Recipe: 6
Amount Per Serving
Calories: 342.3
Total Fat: 10.7 g
Cholesterol: 84.1 mg
Sodium: 691.1 mg
Total Carbs: 34.5 g
Dietary Fiber: 4.9 g
Protein: 28.0 g
"
},
"283": {
"review.id": 283,
"review.ts": "2022-10-02 11:31:29",
"review.content": "I made this with no-fat ricotta, added mushrooms and used more ground turkey than beef. It was great. Even better the second day.",
"review.star": 5,
"review.mark": "Incredible!",
"review.like": 77,
"review.hot": 79,
"review.time": "1/17/09",
"recipe.id": 62,
"recipe.ts": "2022-08-08 08:21:23",
"recipe.title": "Skillet Lasagna",
"recipe.mark": "Very Good",
"recipe.star": 4.29999999999999982236431605997495353221893310546875,
"recipe.introduce": "A much quicker version of the Italian classic; less time, but no less taste.",
"recipe.ratings": 2298,
"recipe.minutes_to_prepare": 10,
"recipe.minutes_to_cook": 20,
"recipe.number_servings": 6,
"recipe.ingredients": "1 pound lean ground beef 1 small onion (chopped) 3 cloves garlic (minced) 1 (14-ounce) can diced tomatoes (undrained) 1 1/4 cups water 8 ounces tomato sauce 1 tbsp dried parsley flakes 1 tsp dried basil leaves 1 tsp dried oregano leaves 1 tsp salt 2 1/2 cups broken-up whole wheat lasagna noodles 1 cup fat-free cottage cheese 1/4 cup fat-free grated Parmesan cheese Dash dried basil and pepper (optional) 1 egg Shredded fat-free mozzarella cheese for garnish",
"recipe.tip": "",
"recipe.direction": "In a large skillet, brown beef with onions and garlic. Drain.Add tomatoes, water, tomato sauce, parsley, basil, oregano, and salt.Stir in uncooked pasta. Bring to a boil, stirring occasionally.Reduce heat, cover and simmer for 20 minutes or until pasta is tender.Combine cottage and Parmesan cheeses. Mix in the egg. Sprinkle in basil and pepper to taste. Drop cheese mixture by rounded tablespoons onto pasta mixture. Cover and cook for 5 minutes more. Sprinkle with shredded mozzarella and serve.",
"recipe.nutritional_info": "
Servings Per Recipe: 6
Amount Per Serving
Calories: 342.3
Total Fat: 10.7 g
Cholesterol: 84.1 mg
Sodium: 691.1 mg
Total Carbs: 34.5 g
Dietary Fiber: 4.9 g
Protein: 28.0 g
"
},
"284": {
"review.id": 284,
"review.ts": "2022-10-02 11:31:29",
"review.content": "Easy to make. I used Italian diced tomatoes so didn't need to use extra Italian seasonings. Used zucchini instead of noodles, so didn't add water. Decreased cottage cheese by 1/4 cup and used mozzarella instead. Used 6 cheese mix for parmesan. Would use tomato paste for sauce if using zucchini.",
"review.star": 4,
"review.mark": "Very Good",
"review.like": 63,
"review.hot": 82,
"review.time": "11/25/08",
"recipe.id": 62,
"recipe.ts": "2022-08-08 08:21:23",
"recipe.title": "Skillet Lasagna",
"recipe.mark": "Very Good",
"recipe.star": 4.29999999999999982236431605997495353221893310546875,
"recipe.introduce": "A much quicker version of the Italian classic; less time, but no less taste.",
"recipe.ratings": 2298,
"recipe.minutes_to_prepare": 10,
"recipe.minutes_to_cook": 20,
"recipe.number_servings": 6,
"recipe.ingredients": "1 pound lean ground beef 1 small onion (chopped) 3 cloves garlic (minced) 1 (14-ounce) can diced tomatoes (undrained) 1 1/4 cups water 8 ounces tomato sauce 1 tbsp dried parsley flakes 1 tsp dried basil leaves 1 tsp dried oregano leaves 1 tsp salt 2 1/2 cups broken-up whole wheat lasagna noodles 1 cup fat-free cottage cheese 1/4 cup fat-free grated Parmesan cheese Dash dried basil and pepper (optional) 1 egg Shredded fat-free mozzarella cheese for garnish",
"recipe.tip": "",
"recipe.direction": "In a large skillet, brown beef with onions and garlic. Drain.Add tomatoes, water, tomato sauce, parsley, basil, oregano, and salt.Stir in uncooked pasta. Bring to a boil, stirring occasionally.Reduce heat, cover and simmer for 20 minutes or until pasta is tender.Combine cottage and Parmesan cheeses. Mix in the egg. Sprinkle in basil and pepper to taste. Drop cheese mixture by rounded tablespoons onto pasta mixture. Cover and cook for 5 minutes more. Sprinkle with shredded mozzarella and serve.",
"recipe.nutritional_info": "
Servings Per Recipe: 6
Amount Per Serving
Calories: 342.3
Total Fat: 10.7 g
Cholesterol: 84.1 mg
Sodium: 691.1 mg
Total Carbs: 34.5 g
Dietary Fiber: 4.9 g
Protein: 28.0 g
"
},
"285": {
"review.id": 285,
"review.ts": "2022-10-02 11:31:29",
"review.content": "AWESOME! Made this last night. My hubby loves lasagna and he said he likes this version BETTER than the traditional kind. And it makes a true 6 servings, we both have great leftovers to look forward to! Thanks!",
"review.star": 5,
"review.mark": "Incredible!",
"review.like": 56,
"review.hot": 60,
"review.time": "1/21/09",
"recipe.id": 62,
"recipe.ts": "2022-08-08 08:21:23",
"recipe.title": "Skillet Lasagna",
"recipe.mark": "Very Good",
"recipe.star": 4.29999999999999982236431605997495353221893310546875,
"recipe.introduce": "A much quicker version of the Italian classic; less time, but no less taste.",
"recipe.ratings": 2298,
"recipe.minutes_to_prepare": 10,
"recipe.minutes_to_cook": 20,
"recipe.number_servings": 6,
"recipe.ingredients": "1 pound lean ground beef 1 small onion (chopped) 3 cloves garlic (minced) 1 (14-ounce) can diced tomatoes (undrained) 1 1/4 cups water 8 ounces tomato sauce 1 tbsp dried parsley flakes 1 tsp dried basil leaves 1 tsp dried oregano leaves 1 tsp salt 2 1/2 cups broken-up whole wheat lasagna noodles 1 cup fat-free cottage cheese 1/4 cup fat-free grated Parmesan cheese Dash dried basil and pepper (optional) 1 egg Shredded fat-free mozzarella cheese for garnish",
"recipe.tip": "",
"recipe.direction": "In a large skillet, brown beef with onions and garlic. Drain.Add tomatoes, water, tomato sauce, parsley, basil, oregano, and salt.Stir in uncooked pasta. Bring to a boil, stirring occasionally.Reduce heat, cover and simmer for 20 minutes or until pasta is tender.Combine cottage and Parmesan cheeses. Mix in the egg. Sprinkle in basil and pepper to taste. Drop cheese mixture by rounded tablespoons onto pasta mixture. Cover and cook for 5 minutes more. Sprinkle with shredded mozzarella and serve.",
"recipe.nutritional_info": "
Servings Per Recipe: 6
Amount Per Serving
Calories: 342.3
Total Fat: 10.7 g
Cholesterol: 84.1 mg
Sodium: 691.1 mg
Total Carbs: 34.5 g
Dietary Fiber: 4.9 g
Protein: 28.0 g
"
},
"286": {
"review.id": 286,
"review.ts": "2022-10-02 11:31:39",
"review.content": "I also marinated the chops for about 5-6 hours and baked them and they came out perfect! My husband loved them! I will be making these again! Thanks!",
"review.star": 5,
"review.mark": "Incredible!",
"review.like": 131,
"review.hot": 135,
"review.time": "3/4/09",
"recipe.id": 63,
"recipe.ts": "2022-08-08 08:21:29",
"recipe.title": "Honey Garlic Pork Chops",
"recipe.mark": "Very Good",
"recipe.star": 4.4000000000000003552713678800500929355621337890625,
"recipe.introduce": "4 ingredients, 20 minutes and dinner is served! If you're looking for the perfect boneless pork chops recipe, this is it!",
"recipe.ratings": 757,
"recipe.minutes_to_prepare": "",
"recipe.minutes_to_cook": "",
"recipe.number_servings": 6,
"recipe.ingredients": "1/4 + 1/8 cup honey 3 tbsp soy sauce 6 cloves garlic, minced 6 pork loin chops, boneless, trimmed of excess fat, 4 oz each",
"recipe.tip": "",
"recipe.direction": "In a shallow dish, whisk together honey, soy sauce and garlic.Coat chops in mixture.Reserve left over honey mixture for basting.Place chops on greased grill over med high heat, close lid and cook. basting 2 times.",
"recipe.nutritional_info": "
Servings Per Recipe: 6
Amount Per Serving
Calories: 204.3
Total Fat: 5.7 g
Cholesterol: 48.4 mg
Sodium: 518.2 mg
Total Carbs: 18.4 g
Dietary Fiber: 0.2 g
Protein: 19.9 g
"
},
"287": {
"review.id": 287,
"review.ts": "2022-10-02 11:31:39",
"review.content": "This gave the pork very good flavor. I bake mine at 375 degrees for 30 minutes. Family gave the go ahead to make again.",
"review.star": 4,
"review.mark": "Very Good",
"review.like": 116,
"review.hot": 118,
"review.time": "2/10/10",
"recipe.id": 63,
"recipe.ts": "2022-08-08 08:21:29",
"recipe.title": "Honey Garlic Pork Chops",
"recipe.mark": "Very Good",
"recipe.star": 4.4000000000000003552713678800500929355621337890625,
"recipe.introduce": "4 ingredients, 20 minutes and dinner is served! If you're looking for the perfect boneless pork chops recipe, this is it!",
"recipe.ratings": 757,
"recipe.minutes_to_prepare": "",
"recipe.minutes_to_cook": "",
"recipe.number_servings": 6,
"recipe.ingredients": "1/4 + 1/8 cup honey 3 tbsp soy sauce 6 cloves garlic, minced 6 pork loin chops, boneless, trimmed of excess fat, 4 oz each",
"recipe.tip": "",
"recipe.direction": "In a shallow dish, whisk together honey, soy sauce and garlic.Coat chops in mixture.Reserve left over honey mixture for basting.Place chops on greased grill over med high heat, close lid and cook. basting 2 times.",
"recipe.nutritional_info": "
Servings Per Recipe: 6
Amount Per Serving
Calories: 204.3
Total Fat: 5.7 g
Cholesterol: 48.4 mg
Sodium: 518.2 mg
Total Carbs: 18.4 g
Dietary Fiber: 0.2 g
Protein: 19.9 g
"
},
"288": {
"review.id": 288,
"review.ts": "2022-10-02 11:31:39",
"review.content": "OMG! I tried this tonight and the whole family loved it, and believe me, they are a picky bunch! My youngest daughter immediately got out the ketchup, as both girls and hubby eat it with EVERYTHING! Well, guess what? No one use the ketchup and everyone wanted seconds! I baked in the oven at 400.",
"review.star": 5,
"review.mark": "Incredible!",
"review.like": 85,
"review.hot": 85,
"review.time": "3/18/08",
"recipe.id": 63,
"recipe.ts": "2022-08-08 08:21:29",
"recipe.title": "Honey Garlic Pork Chops",
"recipe.mark": "Very Good",
"recipe.star": 4.4000000000000003552713678800500929355621337890625,
"recipe.introduce": "4 ingredients, 20 minutes and dinner is served! If you're looking for the perfect boneless pork chops recipe, this is it!",
"recipe.ratings": 757,
"recipe.minutes_to_prepare": "",
"recipe.minutes_to_cook": "",
"recipe.number_servings": 6,
"recipe.ingredients": "1/4 + 1/8 cup honey 3 tbsp soy sauce 6 cloves garlic, minced 6 pork loin chops, boneless, trimmed of excess fat, 4 oz each",
"recipe.tip": "",
"recipe.direction": "In a shallow dish, whisk together honey, soy sauce and garlic.Coat chops in mixture.Reserve left over honey mixture for basting.Place chops on greased grill over med high heat, close lid and cook. basting 2 times.",
"recipe.nutritional_info": "
Servings Per Recipe: 6
Amount Per Serving
Calories: 204.3
Total Fat: 5.7 g
Cholesterol: 48.4 mg
Sodium: 518.2 mg
Total Carbs: 18.4 g
Dietary Fiber: 0.2 g
Protein: 19.9 g
"
},
"289": {
"review.id": 289,
"review.ts": "2022-10-02 11:31:39",
"review.content": "I made this last night. I didn't realize that you had to grill the chops. I pan-fryed them and it was really good. My porkchops were very thin so it took the flavor of the marinade very well. I enjoyed it and so did my kids. I will definitely make this again.",
"review.star": 1,
"review.mark": "",
"review.like": 67,
"review.hot": 68,
"review.time": "4/9/09",
"recipe.id": 63,
"recipe.ts": "2022-08-08 08:21:29",
"recipe.title": "Honey Garlic Pork Chops",
"recipe.mark": "Very Good",
"recipe.star": 4.4000000000000003552713678800500929355621337890625,
"recipe.introduce": "4 ingredients, 20 minutes and dinner is served! If you're looking for the perfect boneless pork chops recipe, this is it!",
"recipe.ratings": 757,
"recipe.minutes_to_prepare": "",
"recipe.minutes_to_cook": "",
"recipe.number_servings": 6,
"recipe.ingredients": "1/4 + 1/8 cup honey 3 tbsp soy sauce 6 cloves garlic, minced 6 pork loin chops, boneless, trimmed of excess fat, 4 oz each",
"recipe.tip": "",
"recipe.direction": "In a shallow dish, whisk together honey, soy sauce and garlic.Coat chops in mixture.Reserve left over honey mixture for basting.Place chops on greased grill over med high heat, close lid and cook. basting 2 times.",
"recipe.nutritional_info": "
Servings Per Recipe: 6
Amount Per Serving
Calories: 204.3
Total Fat: 5.7 g
Cholesterol: 48.4 mg
Sodium: 518.2 mg
Total Carbs: 18.4 g
Dietary Fiber: 0.2 g
Protein: 19.9 g
"
},
"290": {
"review.id": 290,
"review.ts": "2022-10-02 11:31:39",
"review.content": "YUMMY! I made this tonight for dinner except I cut the recipe in half and used 2 chicken breasts. My husband and I loved it. My kids even ate it which is rare. Everyone needs to try this recipe.",
"review.star": 5,
"review.mark": "Incredible!",
"review.like": 55,
"review.hot": 62,
"review.time": "1/26/08",
"recipe.id": 63,
"recipe.ts": "2022-08-08 08:21:29",
"recipe.title": "Honey Garlic Pork Chops",
"recipe.mark": "Very Good",
"recipe.star": 4.4000000000000003552713678800500929355621337890625,
"recipe.introduce": "4 ingredients, 20 minutes and dinner is served! If you're looking for the perfect boneless pork chops recipe, this is it!",
"recipe.ratings": 757,
"recipe.minutes_to_prepare": "",
"recipe.minutes_to_cook": "",
"recipe.number_servings": 6,
"recipe.ingredients": "1/4 + 1/8 cup honey 3 tbsp soy sauce 6 cloves garlic, minced 6 pork loin chops, boneless, trimmed of excess fat, 4 oz each",
"recipe.tip": "",
"recipe.direction": "In a shallow dish, whisk together honey, soy sauce and garlic.Coat chops in mixture.Reserve left over honey mixture for basting.Place chops on greased grill over med high heat, close lid and cook. basting 2 times.",
"recipe.nutritional_info": "
Servings Per Recipe: 6
Amount Per Serving
Calories: 204.3
Total Fat: 5.7 g
Cholesterol: 48.4 mg
Sodium: 518.2 mg
Total Carbs: 18.4 g
Dietary Fiber: 0.2 g
Protein: 19.9 g
"
},
"291": {
"review.id": 291,
"review.ts": "2022-10-02 11:32:03",
"review.content": "This recipe is the best! It is in my monthly rotation of dishes. The chops are tender and VERY flavorful!!!",
"review.star": 1,
"review.mark": "",
"review.like": 39,
"review.hot": 39,
"review.time": "2/18/09",
"recipe.id": 64,
"recipe.ts": "2022-08-08 08:21:41",
"recipe.title": "Baked Pork Chops",
"recipe.mark": "Very Good",
"recipe.star": 4,
"recipe.introduce": "These spicy and moist boneless pork chops are made with no added fat, egg whites, evaporated skim milk, and a lively herb mixture.",
"recipe.ratings": 629,
"recipe.minutes_to_prepare": "",
"recipe.minutes_to_cook": "",
"recipe.number_servings": 6,
"recipe.ingredients": "6 lean center-cut pork chops, 1/2\" thick
1 egg white
1 cup evaporated skim milk
3/4 cup cornflake crumbs
1/4 cup fine dry bread crumbs
4 teaspoons paprika
2 teaspoons oregano
3/4 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon dry mustard
1/2 teaspoon salt
as needed nonstick spray coating
",
"recipe.tip": "",
"recipe.direction": "1. Trim all fat from chops. 2. Beat egg white with evaporated skim milk. Place chops in milk mixture and let stand for 5 minutes, turning chops once. 3. Meanwhile, mix together cornflake crumbs, bread crumbs, spices, and salt. 4. Spray a 9xl3-inch baking pan with nonstick spray coating. 5. Remove chops from milk mixture. Coat thoroughly with crumb mixture. 6. Place chops in pan and bake in 375? F oven for 20 minutes. Turn chops and bake 15 minutes longer or till no pink remains. Yield: 6 servings--Serving Size: 1 pork chop (approx 4 oz)",
"recipe.nutritional_info": "
Servings Per Recipe: 6
Amount Per Serving
Calories: 271.4
Total Fat: 12.1 g
Cholesterol: 73.1 mg
Sodium: 358.9 mg
Total Carbs: 11.1 g
Dietary Fiber: 0.3 g
Protein: 27.9 g
"
},
"292": {
"review.id": 292,
"review.ts": "2022-10-02 11:32:03",
"review.content": "These were moist with great flavor. However, when I added up the nutritional info for myself, it came out to over 300 calories per chop instead of 195. Just FYI. Still a great recipe.",
"review.star": 4,
"review.mark": "Very Good",
"review.like": 36,
"review.hot": 36,
"review.time": "1/14/09",
"recipe.id": 64,
"recipe.ts": "2022-08-08 08:21:41",
"recipe.title": "Baked Pork Chops",
"recipe.mark": "Very Good",
"recipe.star": 4,
"recipe.introduce": "These spicy and moist boneless pork chops are made with no added fat, egg whites, evaporated skim milk, and a lively herb mixture.",
"recipe.ratings": 629,
"recipe.minutes_to_prepare": "",
"recipe.minutes_to_cook": "",
"recipe.number_servings": 6,
"recipe.ingredients": "6 lean center-cut pork chops, 1/2\" thick
1 egg white
1 cup evaporated skim milk
3/4 cup cornflake crumbs
1/4 cup fine dry bread crumbs
4 teaspoons paprika
2 teaspoons oregano
3/4 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon dry mustard
1/2 teaspoon salt
as needed nonstick spray coating
",
"recipe.tip": "",
"recipe.direction": "1. Trim all fat from chops. 2. Beat egg white with evaporated skim milk. Place chops in milk mixture and let stand for 5 minutes, turning chops once. 3. Meanwhile, mix together cornflake crumbs, bread crumbs, spices, and salt. 4. Spray a 9xl3-inch baking pan with nonstick spray coating. 5. Remove chops from milk mixture. Coat thoroughly with crumb mixture. 6. Place chops in pan and bake in 375? F oven for 20 minutes. Turn chops and bake 15 minutes longer or till no pink remains. Yield: 6 servings--Serving Size: 1 pork chop (approx 4 oz)",
"recipe.nutritional_info": "
Servings Per Recipe: 6
Amount Per Serving
Calories: 271.4
Total Fat: 12.1 g
Cholesterol: 73.1 mg
Sodium: 358.9 mg
Total Carbs: 11.1 g
Dietary Fiber: 0.3 g
Protein: 27.9 g
"
},
"293": {
"review.id": 293,
"review.ts": "2022-10-02 11:32:03",
"review.content": "I made with just the spices no breading and my teenagers loved them. I will definitely make again.",
"review.star": 4,
"review.mark": "Very Good",
"review.like": 26,
"review.hot": 26,
"review.time": "3/28/08",
"recipe.id": 64,
"recipe.ts": "2022-08-08 08:21:41",
"recipe.title": "Baked Pork Chops",
"recipe.mark": "Very Good",
"recipe.star": 4,
"recipe.introduce": "These spicy and moist boneless pork chops are made with no added fat, egg whites, evaporated skim milk, and a lively herb mixture.",
"recipe.ratings": 629,
"recipe.minutes_to_prepare": "",
"recipe.minutes_to_cook": "",
"recipe.number_servings": 6,
"recipe.ingredients": "6 lean center-cut pork chops, 1/2\" thick
1 egg white
1 cup evaporated skim milk
3/4 cup cornflake crumbs
1/4 cup fine dry bread crumbs
4 teaspoons paprika
2 teaspoons oregano
3/4 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon dry mustard
1/2 teaspoon salt
as needed nonstick spray coating
",
"recipe.tip": "",
"recipe.direction": "1. Trim all fat from chops. 2. Beat egg white with evaporated skim milk. Place chops in milk mixture and let stand for 5 minutes, turning chops once. 3. Meanwhile, mix together cornflake crumbs, bread crumbs, spices, and salt. 4. Spray a 9xl3-inch baking pan with nonstick spray coating. 5. Remove chops from milk mixture. Coat thoroughly with crumb mixture. 6. Place chops in pan and bake in 375? F oven for 20 minutes. Turn chops and bake 15 minutes longer or till no pink remains. Yield: 6 servings--Serving Size: 1 pork chop (approx 4 oz)",
"recipe.nutritional_info": "
Servings Per Recipe: 6
Amount Per Serving
Calories: 271.4
Total Fat: 12.1 g
Cholesterol: 73.1 mg
Sodium: 358.9 mg
Total Carbs: 11.1 g
Dietary Fiber: 0.3 g
Protein: 27.9 g
"
},
"294": {
"review.id": 294,
"review.ts": "2022-10-02 11:32:03",
"review.content": "To cut down on the calories even more, instead of coating the meat on both sides, I only do one. The spices make the meat super flavorful even that way!",
"review.star": 1,
"review.mark": "",
"review.like": 21,
"review.hot": 22,
"review.time": "5/10/09",
"recipe.id": 64,
"recipe.ts": "2022-08-08 08:21:41",
"recipe.title": "Baked Pork Chops",
"recipe.mark": "Very Good",
"recipe.star": 4,
"recipe.introduce": "These spicy and moist boneless pork chops are made with no added fat, egg whites, evaporated skim milk, and a lively herb mixture.",
"recipe.ratings": 629,
"recipe.minutes_to_prepare": "",
"recipe.minutes_to_cook": "",
"recipe.number_servings": 6,
"recipe.ingredients": "6 lean center-cut pork chops, 1/2\" thick
1 egg white
1 cup evaporated skim milk
3/4 cup cornflake crumbs
1/4 cup fine dry bread crumbs
4 teaspoons paprika
2 teaspoons oregano
3/4 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon dry mustard
1/2 teaspoon salt
as needed nonstick spray coating
",
"recipe.tip": "",
"recipe.direction": "1. Trim all fat from chops. 2. Beat egg white with evaporated skim milk. Place chops in milk mixture and let stand for 5 minutes, turning chops once. 3. Meanwhile, mix together cornflake crumbs, bread crumbs, spices, and salt. 4. Spray a 9xl3-inch baking pan with nonstick spray coating. 5. Remove chops from milk mixture. Coat thoroughly with crumb mixture. 6. Place chops in pan and bake in 375? F oven for 20 minutes. Turn chops and bake 15 minutes longer or till no pink remains. Yield: 6 servings--Serving Size: 1 pork chop (approx 4 oz)",
"recipe.nutritional_info": "
Servings Per Recipe: 6
Amount Per Serving
Calories: 271.4
Total Fat: 12.1 g
Cholesterol: 73.1 mg
Sodium: 358.9 mg
Total Carbs: 11.1 g
Dietary Fiber: 0.3 g
Protein: 27.9 g
"
},
"295": {
"review.id": 295,
"review.ts": "2022-10-02 11:32:03",
"review.content": "I made this for dinner last night and it was very good. My husband & I ate the leftovers for lunch today! Did I mention that he doesn't eat leftovers?",
"review.star": 4,
"review.mark": "Very Good",
"review.like": 18,
"review.hot": 18,
"review.time": "1/6/09",
"recipe.id": 64,
"recipe.ts": "2022-08-08 08:21:41",
"recipe.title": "Baked Pork Chops",
"recipe.mark": "Very Good",
"recipe.star": 4,
"recipe.introduce": "These spicy and moist boneless pork chops are made with no added fat, egg whites, evaporated skim milk, and a lively herb mixture.",
"recipe.ratings": 629,
"recipe.minutes_to_prepare": "",
"recipe.minutes_to_cook": "",
"recipe.number_servings": 6,
"recipe.ingredients": "6 lean center-cut pork chops, 1/2\" thick
1 egg white
1 cup evaporated skim milk
3/4 cup cornflake crumbs
1/4 cup fine dry bread crumbs
4 teaspoons paprika
2 teaspoons oregano
3/4 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon dry mustard
1/2 teaspoon salt
as needed nonstick spray coating
",
"recipe.tip": "",
"recipe.direction": "1. Trim all fat from chops. 2. Beat egg white with evaporated skim milk. Place chops in milk mixture and let stand for 5 minutes, turning chops once. 3. Meanwhile, mix together cornflake crumbs, bread crumbs, spices, and salt. 4. Spray a 9xl3-inch baking pan with nonstick spray coating. 5. Remove chops from milk mixture. Coat thoroughly with crumb mixture. 6. Place chops in pan and bake in 375? F oven for 20 minutes. Turn chops and bake 15 minutes longer or till no pink remains. Yield: 6 servings--Serving Size: 1 pork chop (approx 4 oz)",
"recipe.nutritional_info": "
Servings Per Recipe: 6
Amount Per Serving
Calories: 271.4
Total Fat: 12.1 g
Cholesterol: 73.1 mg
Sodium: 358.9 mg
Total Carbs: 11.1 g
Dietary Fiber: 0.3 g
Protein: 27.9 g
"
},
"296": {
"review.id": 296,
"review.ts": "2022-10-02 11:32:25",
"review.content": "This is such a great, tasty recipe! I have been looking for a way to get a high-protein, portable breakfast that is not in the form of an energy shake or bar! This fit the bill exactly. I used black forest ham and I cooked the eggs for about 13 minutes - I like mine a bit more done. A++++++",
"review.star": 5,
"review.mark": "Incredible!",
"review.like": 120,
"review.hot": 121,
"review.time": "4/15/09",
"recipe.id": 65,
"recipe.ts": "2022-08-08 08:21:50",
"recipe.title": "Baked Egg Cups",
"recipe.mark": "Very Good",
"recipe.star": 4.4000000000000003552713678800500929355621337890625,
"recipe.introduce": "These adorable single-serving ham cups turn any breakfast into a special occasion. Feel free to jazz these up with your preferred seasonings.",
"recipe.ratings": 473,
"recipe.minutes_to_prepare": 5,
"recipe.minutes_to_cook": 25,
"recipe.number_servings": 6,
"recipe.ingredients": "6 slices lean deli ham 6 eggs 1/2 cup 2% shredded Cheddar cheese 1 Tbsp chopped chives pepper, cooking spray",
"recipe.tip": "",
"recipe.direction": "Preheat oven to 350. Spray 6 cups of a muffin tin with cooking spray. Arrange the ham slices so they line the muffin cup completely. The edges will stick up above the cup. Bake for 10 minutes. Remove from oven and break an egg into each cup, gently breaking yolk. Sprinkle with pepper. Return to oven for 10 minutes. Check the eggs. If they are done to your liking remove and sprinkle with cheese and chives. If not, continue cooking, checking every minute or so.Serve immediately. Makes 6 servings.",
"recipe.nutritional_info": "
Servings Per Recipe: 6
Amount Per Serving
Calories: 125.6
Total Fat: 6.9 g
Cholesterol: 201.3 mg
Sodium: 533.8 mg
Total Carbs: 0.9 g
Dietary Fiber: 0.0 g
Protein: 14.1 g
"
},
"297": {
"review.id": 297,
"review.ts": "2022-10-02 11:32:25",
"review.content": "Fantastic! I too let the eggs cook longer as I like them firmer. The ham became a little burned as a result. Next time, I believe I'll cook the ham for only 5 minutes before adding the eggs, and cook the eggs 13-15 minutes instead of 10. Should balance out nicely. Such a great breakfast!!",
"review.star": 4,
"review.mark": "Very Good",
"review.like": 103,
"review.hot": 104,
"review.time": "6/9/09",
"recipe.id": 65,
"recipe.ts": "2022-08-08 08:21:50",
"recipe.title": "Baked Egg Cups",
"recipe.mark": "Very Good",
"recipe.star": 4.4000000000000003552713678800500929355621337890625,
"recipe.introduce": "These adorable single-serving ham cups turn any breakfast into a special occasion. Feel free to jazz these up with your preferred seasonings.",
"recipe.ratings": 473,
"recipe.minutes_to_prepare": 5,
"recipe.minutes_to_cook": 25,
"recipe.number_servings": 6,
"recipe.ingredients": "6 slices lean deli ham 6 eggs 1/2 cup 2% shredded Cheddar cheese 1 Tbsp chopped chives pepper, cooking spray",
"recipe.tip": "",
"recipe.direction": "Preheat oven to 350. Spray 6 cups of a muffin tin with cooking spray. Arrange the ham slices so they line the muffin cup completely. The edges will stick up above the cup. Bake for 10 minutes. Remove from oven and break an egg into each cup, gently breaking yolk. Sprinkle with pepper. Return to oven for 10 minutes. Check the eggs. If they are done to your liking remove and sprinkle with cheese and chives. If not, continue cooking, checking every minute or so.Serve immediately. Makes 6 servings.",
"recipe.nutritional_info": "
Servings Per Recipe: 6
Amount Per Serving
Calories: 125.6
Total Fat: 6.9 g
Cholesterol: 201.3 mg
Sodium: 533.8 mg
Total Carbs: 0.9 g
Dietary Fiber: 0.0 g
Protein: 14.1 g
"
},
"298": {
"review.id": 298,
"review.ts": "2022-10-02 11:32:25",
"review.content": "I loved these quick and easy breakfast cups! I added some chopped onion, red & green pepper and a few brocolli bits for more veggie punch. You could even throw in a few toasted pine nuts...yummy!",
"review.star": 4,
"review.mark": "Very Good",
"review.like": 95,
"review.hot": 99,
"review.time": "6/25/09",
"recipe.id": 65,
"recipe.ts": "2022-08-08 08:21:50",
"recipe.title": "Baked Egg Cups",
"recipe.mark": "Very Good",
"recipe.star": 4.4000000000000003552713678800500929355621337890625,
"recipe.introduce": "These adorable single-serving ham cups turn any breakfast into a special occasion. Feel free to jazz these up with your preferred seasonings.",
"recipe.ratings": 473,
"recipe.minutes_to_prepare": 5,
"recipe.minutes_to_cook": 25,
"recipe.number_servings": 6,
"recipe.ingredients": "6 slices lean deli ham 6 eggs 1/2 cup 2% shredded Cheddar cheese 1 Tbsp chopped chives pepper, cooking spray",
"recipe.tip": "",
"recipe.direction": "Preheat oven to 350. Spray 6 cups of a muffin tin with cooking spray. Arrange the ham slices so they line the muffin cup completely. The edges will stick up above the cup. Bake for 10 minutes. Remove from oven and break an egg into each cup, gently breaking yolk. Sprinkle with pepper. Return to oven for 10 minutes. Check the eggs. If they are done to your liking remove and sprinkle with cheese and chives. If not, continue cooking, checking every minute or so.Serve immediately. Makes 6 servings.",
"recipe.nutritional_info": "
Servings Per Recipe: 6
Amount Per Serving
Calories: 125.6
Total Fat: 6.9 g
Cholesterol: 201.3 mg
Sodium: 533.8 mg
Total Carbs: 0.9 g
Dietary Fiber: 0.0 g
Protein: 14.1 g
"
},
"299": {
"review.id": 299,
"review.ts": "2022-10-02 11:32:25",
"review.content": "Very good and easy to make. I freeze a bunch and eat 1 for breakfast during the busy workweek. My hubby also loved them. I used reduced fat cheddar cheese on top.",
"review.star": 5,
"review.mark": "Incredible!",
"review.like": 85,
"review.hot": 85,
"review.time": "10/29/08",
"recipe.id": 65,
"recipe.ts": "2022-08-08 08:21:50",
"recipe.title": "Baked Egg Cups",
"recipe.mark": "Very Good",
"recipe.star": 4.4000000000000003552713678800500929355621337890625,
"recipe.introduce": "These adorable single-serving ham cups turn any breakfast into a special occasion. Feel free to jazz these up with your preferred seasonings.",
"recipe.ratings": 473,
"recipe.minutes_to_prepare": 5,
"recipe.minutes_to_cook": 25,
"recipe.number_servings": 6,
"recipe.ingredients": "6 slices lean deli ham 6 eggs 1/2 cup 2% shredded Cheddar cheese 1 Tbsp chopped chives pepper, cooking spray",
"recipe.tip": "",
"recipe.direction": "Preheat oven to 350. Spray 6 cups of a muffin tin with cooking spray. Arrange the ham slices so they line the muffin cup completely. The edges will stick up above the cup. Bake for 10 minutes. Remove from oven and break an egg into each cup, gently breaking yolk. Sprinkle with pepper. Return to oven for 10 minutes. Check the eggs. If they are done to your liking remove and sprinkle with cheese and chives. If not, continue cooking, checking every minute or so.Serve immediately. Makes 6 servings.",
"recipe.nutritional_info": "
Servings Per Recipe: 6
Amount Per Serving
Calories: 125.6
Total Fat: 6.9 g
Cholesterol: 201.3 mg
Sodium: 533.8 mg
Total Carbs: 0.9 g
Dietary Fiber: 0.0 g
Protein: 14.1 g
"
},
"300": {
"review.id": 300,
"review.ts": "2022-10-02 11:32:25",
"review.content": "i make these all the time! in the other 6 muffin cups i put some hash browns to make all my breakfast at once to save time",
"review.star": 5,
"review.mark": "Incredible!",
"review.like": 64,
"review.hot": 70,
"review.time": "6/28/09",
"recipe.id": 65,
"recipe.ts": "2022-08-08 08:21:50",
"recipe.title": "Baked Egg Cups",
"recipe.mark": "Very Good",
"recipe.star": 4.4000000000000003552713678800500929355621337890625,
"recipe.introduce": "These adorable single-serving ham cups turn any breakfast into a special occasion. Feel free to jazz these up with your preferred seasonings.",
"recipe.ratings": 473,
"recipe.minutes_to_prepare": 5,
"recipe.minutes_to_cook": 25,
"recipe.number_servings": 6,
"recipe.ingredients": "6 slices lean deli ham 6 eggs 1/2 cup 2% shredded Cheddar cheese 1 Tbsp chopped chives pepper, cooking spray",
"recipe.tip": "",
"recipe.direction": "Preheat oven to 350. Spray 6 cups of a muffin tin with cooking spray. Arrange the ham slices so they line the muffin cup completely. The edges will stick up above the cup. Bake for 10 minutes. Remove from oven and break an egg into each cup, gently breaking yolk. Sprinkle with pepper. Return to oven for 10 minutes. Check the eggs. If they are done to your liking remove and sprinkle with cheese and chives. If not, continue cooking, checking every minute or so.Serve immediately. Makes 6 servings.",
"recipe.nutritional_info": "