low calorie recipes

New Recipe: Yogurt Chicken with Curried Rice

Each week as part of my duties with TheKitchenHotline.com I plan a full menu of meals that feed a family of four for an entire week.   Each day’s menu feeds the family three meals plus a snack for the kiddies.  These recipes need to be relatively easy to allow more quality time for the family to spend together.  Another part of my charge is to come up with healthy recipes.  Each week I will share one of these recipes with you.  Here’s this week’s:

Yogurt Chicken with Curried Rice

Keres Spices at The Guilded For Boutique1 cup organic fat free Greek yogurt
8 pieces of bone in chicken, preferably dark meat
Salt & pepper to taste
1 tablespoon canola oil
1 cup frozen California mix vegetables
1 cup frozen English peas
3 cups quick brown rice, cooked
1 teaspoon curry powder
1 tablespoon fresh cilantro or mint or both, chopped

Preheat an oven to 350 degrees.
In a gallon zip-top bag or large seal-able container season the chicken to taste with salt & pepper then cover with the yogurt. Marinade for one hour. Pour the chicken, yogurt and all, into a large saute pan over medium heat and cook for about 5 minutes then turn each piece of chicken. Cook for three minutes more before placing the pan into the oven for 10-13 minutes; the goal is an internal temperature of 165 degrees. In a another pan over medium-heat saute the frozen vegetables with the canola oil for about 3 minutes then fold in the rice and curry powder.  Season to taste with salt & pepper. Cook until heated thoroughly but still crisp. On a large serving platter pour the vegetable/rice mixture then top with the yogurt chicken. Garnish with cilantro/mint.

Each portion contains 546 calories, 9 grams of fat, 76 grams of carbohydrates (only 4 from sugar) and 44 grams of protein.

My New Gig: The Kitchen Hotline

So last week I eluded to having a new gig.  It is with a company that is now ready to go public (thus the reason for being so cryptic last week).  The company is TheKitchenHotline.com and it is kind of like a virtual private chef service.  With your membership you get access to custom made menus designed for the busy family on the go (including printable shopping lists), one-on-one communication with sommeliers, nutritionists and chefs and even menu consultations to help you cater your own events.

There are a number of ways to contact the experts at The Kitchen Holine – by e-mail, via live chat and even over the phone.  Here’s a breakdown of what we offer:

Who We Are
The Kitchen Hotline is a consultation resource for the home cook to find answers to questions and problems pertaining to cooking, wine, etiquette, and nutrition with the goal of getting the whole family involved.  Whether you are seeking to improve your cooking skills, learn more about wine, plan a healthy meal, or teach your children good table manners, you will find everything you need right here with The Kitchen Hotline.
What We Do
The most important goal of The Kitchen Hotline is to help members cook and eat at home with their families.  In our busy lives it can be difficult to find the time and motivation to prepare and eat meals at home, but with the help of The Kitchen Hotline you can do just that!  With professional Chefs, Sommeliers, Etiquette Experts, and Nutritionists available to share their knowledge and expertise with you, you can achieve anything – the family dinner can be a reality!
How We Do It
The Kitchen Hotline provides access to experienced Chefs, Sommeliers, Etiquette Experts, and Nutritionists who are live to talk you through any problem – magazines, cookbooks, and standard cooking websites can’t do that.  The Kitchen Hotline was designed to provide a solution to any culinary or entertaining problem the moment you need it, regardless of a person’s level of knowledge or skills.  Through the array of services provided by The Kitchen Hotline, all conveniently located in one place and through a single phone call, you will eat better, save time and money, and experience stress free and true joy while entertaining.

2009 Heats Up the Ultimate Recipe Showdown

Originally posted December 8, 2008.

Guy Fieri returns as host of Ultimate Recipe Showdown as a new batch of home cooks step up and put their prized personal recipes to the “ultimate” test, premiering Sunday, January 4th at 9pm ET/PT.

With more than 12,000 recipes submitted from home cooks across America, Ultimate Recipe Showdown returns for another season of delicious competition as the top 24 contestants battle head-to-head for national glory. Hosted by Guy Fieri (Diners, Drive-Ins & Dives; Guy’s Big Bite), the series features six categories: Comfort Food, Burgers, Cakes, Hot and Spicy, Desserts, or Hometown Favorites. Each week, the judges crown an “ultimate” winner who receives $25,000 and the chance to have his or her recipe featured nationwide at T.G.I. Friday’s® restaurants.

Inside Look: Ultimate Recipe Showdown

Originally posted May 30, 2009.

We have all watched the many cooking contests scattered across the dial and thought, “I could do that.” And many more have wondered what it is like to go through some of those intense competitions like say, Food Network’s Ultimate Recipe Showdown.

Well Fed blogger Jenny Flake has done just that. Flake is no stranger to big time cooking contests.  She has competed in Build-A-Better-Burger, the esteemed Pillsbury Bake-off and has even appeared on Food Network six times in the last five years.  Flake is so comfortable in the spot light that noted Pheonix-area food writer Jess Harter has suggested she get her own show.

On February 8th Food Network aired the dessert competition of season 2 of Ultimate Recipe Showdown hosted by Guy Fieri and Jenny was there to dazzle the judges with her Roasted Banana Bread Drop Doughnuts. So what was the experience like?  Glad you asked:

Edible TV: You are a veteran cooking contest competitor, how was Ultimate Recipe Showdown different?

Jenny Flake: The Ultimate Recipe Showdown was different because we got to compete right in the Food Network Studios.  They actually made us a set right in the Iron Chef Arena.  I would say this was by far the best competition I have been to.

ET: Can you briefly describe the process from initial entry to showtime?

JF: The initial entry time was a period of about 6-8 weeks where Food Network was accepting recipes for the show.  When the contest closes, you wait for a couple months before you hear anything at all.

I remember them calling me in the summer during my lunch break at work saying I made it through the first cut for the dessert show.  At this time, they required us to submit an additional recipe that could be made from start to finish in 30 minutes that would also be prepared on the show in a speed round.  We also were asked to send in a 5 minute video of us preparing a recipe.

A couple weeks later up to I think a month, they called back and said I had made it as an official finalist for the dessert show.  At this point, we still had a couple months before the show.  In the meantime, there was paperwork to send in to get ready for the trip.

Showtime started the day before we actually went on set.  We had a pre-interview basically talking all about our recipes from start to finish.  The next day started bright and early at 6:00am at the Food Network Studios.  We got mic’d and waited for our cue to go set up our kitchens.  The set was incredible.  We had a full kitchen to work with and a “kitchen helper” to bring us everything we needed for both of our recipes. Right before we got started, Guy Fieri came and
chatted with us.

We had an hour and a half for our signature round then a half hour for the speed round.  The time went really fast, especially during the speed round.  Ingredients were flying all over the place!

Sitting in front of the judges was the most nerve racking moment of the day.  You are just hoping they say something positive.  Thank goodness I got very positive remarks from them, so although I was not crowned the Grand Prize winner, I felt good about both dishes that I brought to the judges.

ET: What emotions did you experience when you entered the studio for the first time?

JF: It was such an honor entering the Food Network Studios.  Right after stepping foot out of the elevator, you see the big Food Network logo onthe wall and are greeted with a security guard.  I think it really hit me thatI was there when they walked us through the test kitchens.  It was just likeI remember seeing it on tv.  It was hard to believe I was really working whereall of the great Food Network Chefs work.

ET: This is the question that has to be asked, how cool was it meeting Guy Fieri?

JF: Guy Fieri couldn’t have been nicer.  He was just as cool and down to earth as he seems on tv.  He spent time chatting with each of us, making us all feelcomfortable.  It was nice to know he is a genuine and kind person.

ET: How has the exposure from URS changed your life?

JF: I wouldn’t say the exposure from URS has changed my life, but I will say that it is an experience that will never be forgotten.  Every time I compete in a competition I always learn something new.
Meeting the other finalists, and improving on the comments that the judges give you are the things that I treasure from competition to competition.

ET: Can we expect to see you on future episodes?

JF: I will say yes, you will see me on future episodes!  It is by far one of the most exciting cooking competitions I have done.

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Stuart in 80 Words or Less

Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

Stu’s Latest Kindle Single is Just $2.99

Stuart’s Honors & Awards

2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
2010 Tasty Awards Judge
2010 Judge: Bayou La Batre Gumbo Cook-off
2010 Gourmand World Cookbook Award Nominee
2010 Chef2Chef Top 10 Best Food Blogs
2010 Denay's Top 10 Best Food Blogs
2009 2nd Place Bay Area Food Bank Chef Challenge
2008 Tava: Discovery Contest Runner-up


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