Cookware: Lifetime® 9” Skillet and Cover
Yield: 2 servings

Ingredients:

• 6 ounces green cabbage
• 10 ounces (approx.) boned and skinned pheasant – or – boneless skinless chicken breast
• ½ ounce (2 pieces) bacon, cooked until crisp and crumbled
• 1 cup semi-dry white wine – or – chicken stock
• ½ teaspoon tarragon
• Garlic salt
• Fresh ground black pepper
• 2 tablespoons flour
• 1/3 cup water
  

Cut cabbage into fine ribbons, not more than 1/8” wide. Mix the cabbage and bacon crumbles and layer in the bottom of the Lifetime® 9” Skillet.

Add the wine; then place pheasant on top. Sprinkle with tarragon, garlic salt, and 15-20 grinds of black pepper.

Cover and cook over medium-low heat for 15 minutes. Turn off the heat and let sit, covered, for an additional 10 minutes.

Remove pheasant and cut on the bias for serving. Remove the cabbage and bacon mixture for plating. Keep warm.

Prepare slurry by mixing flour and water until smooth. Add slurry to pan juices and cook over medium heat until thick and glossy. Spoon sauce over pheasant.

Nutrients per serving: Calories 361, Total Fat 8.4g, Saturated Fat 2.8g, Cholesterol 88.2mg, Carbohydrates 12.1g, Protein 39.0g, Sodium 1,343.8mg, Fiber 2.3g

Cookware: Lifetime® 11” Skillet
Yield: 4 Servings

Ingredients:
Dressing:

• 3 tablespoons olive oil
• 3 tablespoons white wine vinegar
• 1 tablespoon fat-free mayonnaise
• 1 teaspoon dried tarragon leaves, crushed
• 1 teaspoon salt, or lite salt
• ¼ teaspoon ground pepper
  

Main Dish:

• 1 tablespoon olive oil
• 12 ounces boneless, skinless chicken breasts, cut into ½-inch strips
• 2 cups baby carrots, about 8 ounces, or 2-inch carrot sticks
• 1 pound fresh white mushrooms, quartered
• Salt and pepper to taste
• ¼ cup dry white wine, or fat-free chicken stock
• 1½ cups peeled, seeded, sliced cucumbers
• 4 cups Boston or bibb lettuce leaves
  

To make dressing, in a small bowl, combine olive oil, vinegar, mayonnaise, tarragon, salt and pepper; whisk to blend thoroughly. Set aside until serving.

In Lifetime® 11” Skillet over medium heat, preheat oil 2 minutes. Add chicken and carrots; cook until chicken is opaque but still pink, about 2 minutes, stirring frequently. Add mushrooms; cook until mushrooms are softened, stirring constantly, about 2 minutes. Season with salt and pepper to taste. Stir in wine; cook for 1 minute. Using slotted spoon, remove chicken and vegetable mixture to serving bowl; set aside.

Over medium heat, cook juices in skillet until reduced to 1 tablespoon, about 3 minutes. Pour over reserved chicken and mushroom mixture; cool slightly, about 5 minutes. Just before serving, add cucumber and salad dressing; toss to coat. Spoon salad into lettuce cups.

Nutrients per serving: Calories 314.1, Total Fat 16.1g, % Fat 46.2%, Cholesterol 49mg, Protein 23.9g, Sodium 672mg, Fiber 2.1g, Carbohydrates 18.2g

Cookware: Lifetime® 2 Quart Saucepan and Cover
Yield: 4 Servings

Ingredients:

• 1½ cups sliced fresh mushrooms
• 1 cup low-sodium chicken broth
• ¼ cup chopped onion
• ¼ cup chopped green bell pepper
• ¼ cup chopped red bell pepper
• 1 12-ounce can evaporated skim milk
• ⅓ cup flour
• 1½ cups cubed, cooked chicken, 12 to 16 ounces
  ¼ cup dry white wine, or chicken stock
• 1 teaspoon Worcestershire sauce
• ⅛ teaspoon pepper
• Whole wheat toast points or toasted English muffins
  

In Lifetime® 2 Quart Saucepan over medium heat, combine mushrooms, broth, onion and peppers. Cover and cook until the water seal forms and the cover spins freely. Reduce heat to low and simmer 5 minutes, until vegetables and tender. Do not drain.

Meanwhile, in a small bowl gradually whisk milk into flour. Stir into vegetable mixture. Cook and stir, until thickened and bubbly. Cook for 1 additional minute. Stir in chicken, wine, Worcestershire sauce and pepper. Heat through.

To serve, arrange toast points or English muffins on plates. Spoon chicken and sauce on top.

Nutrients per serving: Calories 238.7, Total Fat 3.4g, % Fat 13.7%, Cholesterol 48mg, Protein 27.3g, Sodium 546mg, Fiber 0.7g, Carbohydrates 21.2g

Cookware: Lifetime® 7 Quart Dutch Oven and Cover
Yield: 6 Servings

Ingredients:

• 1 chicken, cut into serving pieces, about 3 to 3½ pounds
• 3 cups water
• 1 medium onion, chopped
• 2 teaspoons chicken bouillon granules
• ½ teaspoon dried sage, crushed
• ½ teaspoon dried marjoram, crushed
• ½ teaspoon paprika
• ¼ teaspoon pepper
• 4 large carrots, scraped, sliced
• 3 stalks celery, sliced ½-inch thick
• ⅓ cup cold water
• ¼ cup flour
  

Dumplings:

• 1 cup flour
• 1½ teaspoons baking powder
• Dash of salt
• 2 tablespoons chopped fresh parsley
• 6 tablespoons skim milk
• 2 tablespoons canola oil
  

Remove skin and visible fat from chicken. Rinse chicken. In Lifetime® 7 Quart Dutch Oven over medium heat, combine chicken, water, onion, bouillon granules, sage, marjoram, paprika and pepper. Cover and cook until the water seal forms and the cover spins freely. Reduce heat to low and cook for 25 minutes.

Add carrots and celery; increase heat to medium. Cover and cook until the water seal forms. Reduce heat to low and simmer 10 to 15 minutes, until carrots are tender.

To make dumplings, in a medium bowl, combine flour, baking powder and salt; mix well. Stir in parsley. Combine milk and oil; add to dry ingredients. Mix just until combined; do not beat. Drop batter from tablespoon into 6 mounds directly onto chicken (not in liquid). Cover with and simmer 15 minutes, or until toothpick inserted into dumpling comes out clean. Using slotted spoon, transfer dumplings, chicken, and vegetables to dinner plates; cover and keep warm.

Skim fat from broth, if necessary. Measure 2 cups broth into Dutch oven (reserve remaining broth for another use, freezing if desired). Bring to boil over medium heat. In a small bowl blend flour and water until smooth. Stir into broth; cook and stir until thickened and bubbly. Cook for 1 additional minute. Serve gravy over chicken and dumplings.

Nutrients per serving: Calories 455.9, Total Fat 17g, % Fat 34.1%, Cholesterol 124mg, Protein 44.2g, Sodium 400mg, Fiber 2.2g, Carbohydrates 29.4g

Cookware: Lifetime® 11” Skillet and Cover
Yield: 4 Servings

Ingredients:

• 4 skinless, boneless chicken breast halves
• 2 teaspoons olive oil
• 2 tablespoons finely chopped onion
• 1 large red bell pepper, seeded, chopped
• 1 large yellow bell pepper, seeded, chopped
• ¼ teaspoon salt, optional
• ¼ teaspoon pepper
• Pinch of sugar
• ¼ cup dry vermouth, or white wine, or chicken stock
• ⅓ cup nonfat sour cream
  

Preheat Lifetime® 11” Skillet over medium heat until several drops of water sprinkled in pan skitter and dissipate. Brown chicken, about 3 to 5 minutes, until chicken loosens from pan; turn and brown other side 3 to 5 minutes, until golden brown. Remove to heated serving platter; keep warm.

In the same pan over medium heat, combine oil, onion, and bell peppers; cook and stir 4 to 5 minutes, until tender. Stir in salt, pepper, and sugar; return chicken and any juices to pan. Add vermouth. Cover and cook until the water seal forms and the cover spins freely. Reduce heat to low and simmer for 10 minutes. Remove chicken to heated platter. Simmer vegetables, uncovered for a few minutes, if necessary, to reduce liquid.

Transfer vegetables and pan drippings to food processor or blender; process until smooth. Add sour cream; blend well. Spoon sauce over chicken.

Nutrients per serving: Calories 174.4, Total Fat 3.8g, % Fat 22.4%, Cholesterol 54mg, Protein 21.7g, Sodium 242mg, Fiber 0.5g, Carbohydrates 8.1g

Cookware: Lifetime® 11” Skillet and Cover
Yield: 4 Servings

Ingredients:

• 1½ pounds chicken (about 12 small thighs, or combination thighs and legs)
• 1 medium onion, coarsely chopped
• ½ medium green bell pepper, seeded, diced
• 2 cloves garlic, minced
• 6 ounces fresh mushrooms, sliced
• 1 cup tomato sauce or 1 8-ounce can low-sodium tomato sauce
• 2 medium tomatoes, peeled, seeded, chopped
• ⅓ cup fat-free chicken stock
• ¼ cup dry white wine, or additional chicken stock
• 1 medium bay leaf, halved
• 1 teaspoon dried basil, crushed
• ½ teaspoon dried thyme, crushed
• ¼ teaspoon ground pepper
• 1 tablespoon cornstarch
• 2 tablespoons water
• 2 tablespoons grated
• Parmesan cheese
  

Remove skin and any visible fat from chicken. Rinse chicken; pat dry. Preheat Lifetime® 11” Skillet over medium heat until several drops of water sprinkled in pan skitter and dissipate. Brown chicken, about 3 to 5 minutes, until chicken loosens from pan; turn and brown other side 3 to 5 minutes, until golden brown. Transfer chicken to heated platter. If necessary, drain fat.

In the same skillet, sauté onion, green pepper, garlic, and mushrooms 3 to 4 minutes, until onion is glossy. Stir in tomato sauce, tomatoes, chicken stock, wine, bay leaf, basil, thyme and pepper; mix well. Return chicken to pan, spooning some of vegetable mixture over chicken. Cover and cook until the water seal forms and the cover spins freely. Reduce heat to low and simmer 25 minutes, until chicken is tender.

In a small bowl or cup, dissolve cornstarch in water. Stir into sauce; cook until thickened, stirring frequently. Spoon sauce over chicken; sprinkle with cheese.

Nutrients per serving: Calories 370.8, Total Fat 22g, % Fat 25%, Cholesterol 115mg, Protein 27.4g, Sodium 730mg, Fiber 2.9g, Carbohydrates 14.2g

Cookware: Lifetime® 11” Skillet and Cover
Yield: 6 Servings

Ingredients:

• 12 skinless, boneless chicken thighs
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh parsley
• ½ teaspoon dried marjoram, crushed
• 12 thin lemon slices, approximately ½ large lemon
• ¼ cup fat-free chicken stock or broth
  

Place chicken thighs between waxed paper; using a meat mallet or rolling pin, flatten to ¼-inch thick. Cover and refrigerate overnight.

Preheat Lifetime® 11” Skillet over medium heat until several drops of water sprinkled in pan skitter and dissipate. Brown chicken, a few pieces at a time, about 3 to 5 minutes, until chicken loosens from pan; turn and brown other side 3 to 5 minutes, until golden brown. Return all chicken to pan; sprinkle with lemon juice, parsley and marjoram. Top each piece of chicken with 1 lemon slice. Cover and cook until the water seal forms and the cover spins freely. Reduce heat to low and cook until chicken is tender, about 15 minutes. Arrange on heated serving platter; keep warm.

Increase heat to medium; add chicken stock, stirring to deglaze pan. Cook and stir to reduce slightly, if desired. Pour sauce over chicken and serve immediately.

Nutrients per serving: Calories 229.2, Total Fat 10.5g, % Fat 39.6%, Cholesterol 123mg, Protein 30g, Sodium 162mg, Fiber 0.1g, Carbohydrates 6g

Cookware: Lifetime® 1 Quart Saucepan; Lifetime® 11” Skillet and Cover
Yield: 6 Servings

Ingredients:

• Vegetable spray
• 1 large stalk celery, thinly sliced
• 3 to 4 green onions, thinly sliced
• 2 tablespoons chopped fresh parsley
• 6 skinless, boneless chicken breast halves
• ¼ cup fat-free chicken stock
• 2 tablespoons dry vermouth, or cider vinegar
• ¾ cup red jalapeño pepper jelly
• ¾ cup crumbled goat cheese
  

Lightly coat Lifetime® 11” Skillet with vegetable spray; preheat 2 minutes over medium heat. Add celery, onion, and parsley; cook and stir 5 minutes. Remove with slotted spoon; set aside and keep warm.

In the same skillet over medium heat, brown chicken for about 3 to 5 minutes until chicken loosens from pan; turn and brown other side 3 to 5 minutes, until golden brown. Sprinkle reserved vegetables over chicken; add chicken stock and vermouth. Cover and cook until the water seal forms and the cover spins freely. Reduce heat to low and simmer for 10 minutes.

Meanwhile, in Lifetime® 1 Quart Saucepan over low heat, warm jelly until melted. Arrange chicken on heated serving platter; spoon vegetables to cover chicken. Drizzle with melted jelly and sprinkle with crumbled goat cheese. Serve immediately.

Nutrients per serving: Calories 299.4, Total Fat 6.8g, % Fat 20.3%, Cholesterol 66mg, Protein 26.5g, Sodium 173mg, Fiber 2.4g, Carbohydrates 33.1g

Cookware: Lifetime® 11” Skillet and Cover
Yield: 4 Servings

Ingredients:
Marinade:

• 1 1x1-inch cube fresh ginger, peeled
• 1 clove garlic
• 2 teaspoons lemon zest
• 2 egg whites
• ¼ cup dry sherry, or fat-free chicken stock
• 2 tablespoons fresh lemon juice
• 1 tablespoon low-sodium soy sauce

Main Dish:

• 4 skinless, boneless chicken breast halves
• ½ cup dry roasted cashews, finely chopped
• ½ cup sesame seeds
• ½ cup dry bread crumbs
• 1 tablespoon peanut oil, or canola oil
  

To make marinade, with food processor running, drop ginger and garlic through feed tube and mince. Add lemon zest, egg whites, sherry, lemon juice and soy sauce; process 10 seconds or until well blended. Set aside.

Place chicken between waxed paper; using meat mallet or rolling pin, pound until about ½-inch thick. Arrange chicken in a pan or shallow dish; pour marinade over chicken. Turn to coat evenly. Cover and refrigerate overnight. Drain; discard marinade.

Combine cashews, sesame seeds, and breadcrumbs in shallow bowl; mix well. Dip marinated chicken in cashew mixture. In Lifetime® 11” Skillet over medium heat, preheat oil 2 minutes. When oil is hot, brown chicken about 3 to 5 minutes; turn and brown other side 3 to 5 minutes, until golden brown. Reduce heat to low set cover slightly ajar on skillet and cook 12 to 15 minutes, until chicken is done, turning once.

Nutrients per serving: Calories 385.2, Total Fat 23.3g, % Fat 55.2%, Cholesterol 51mg, Protein 30.5g, Sodium 246mg, Fiber 0.9g, Carbohydrates 12g

Cookware: Lifetime® 3 Quart Saucepan and Cover; Lifetime® 9” Skillet
Yield: 4 Servings

Ingredients:

• ½ cup chutney
• 1 pear, chopped, about ⅔ cup
• 4 teaspoons cider vinegar
• ¼ cup chopped walnuts
• 5 to 6 teaspoons curry powder, divided
• 1 tablespoon canola oil or walnut oil
• 1 medium onion, sliced
• 6 tablespoons flour
• 2 cups fat-free chicken stock
• 1 cup skim milk
• Salt and pepper, optional
• 1 pound cooked turkey breast, cut into 1-inch cubes
• 2 cups cooked rice
  

In a small bowl, stir together chutney, pear, and vinegar; cover and chill until serving.

Preheat Lifetime® 9” Skillet over medium heat until several drops of water sprinkled in pan skitter and dissipate. Add walnuts; cook and stir 3 to 4 minutes, until lightly toasted. Remove from heat; sprinkle with 1 teaspoon curry powder. Toss to coat; set aside to cool.

In a covered Lifetime® 3 Quart Saucepan over medium, heat oil for 2 minutes. Add remaining curry powder; cook for 1 minute. Add onion; cover and cook for 5 minutes. Add flour; cook 2 minutes, stirring constantly. Add chicken stock and milk; whisk until smooth. Bring to boil; cook until thickened and bubbly. Cook for 1 additional minute. Season with salt, or salt substitute, and pepper, if desired. Add turkey; mix well. Cover and cook until water seal forms and cover spins freely. Reduce heat to low and cook until heated through, about 3 minutes. Serve over rice, accompanied by pear chutney and curried walnuts.

Nutrients per serving: Calories 516.8, Total Fat 13.6g, % Fat 23.6%, Cholesterol 68mg, Protein 32.7g, Sodium 709mg, Fiber 3.8g, Carbohydrates 65.8g

Cookware: Lifetime® 1 Quart Saucepan; Lifetime® 11” Skillet and Cover
Yield: 4 Servings

Ingredients:

• 4 skinless, boneless chicken breast halves
• ½ cup freshly-squeezed orange juice, approximately 2 medium oranges
• 1 green onion, finely chopped
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• 1 teaspoon low-sodium soy sauce
• ⅛ teaspoon freshly ground pepper
• Zest of 1 orange, finely grated. optional
  

Arrange chicken in a bowl or baking dish. In small bowl, combine orange juice, green onion, honey, mustard, soy sauce and pepper; pour over chicken, turning to coat all sides. Cover and refrigerate for at least 2 hours, but no longer than 5 hours. Drain chicken, reserving marinade.

Preheat Lifetime® 11” Skillet over medium heat until several drops of water sprinkled in pan skitter and dissipate. Brown chicken, about 3 to 5 minutes, until chicken loosens from pan; turn and brown other side 3 to 5 minutes, until golden brown. Cover and cook until the water seal forms and the cover spins freely. Reduce heat to low and cook 20 to 25 minutes, until chicken is tender and no longer pink in center.

In Lifetime® 1 Quart Saucepan over medium heat, cook reserved marinade until reduced by half and thickened, about 6 minutes. Arrange chicken on heated platter; drizzle sauce over all and sprinkle with orange zest. Serve immediately.

Nutrients per serving: Calories 161.7, Total Fat 1.7g, % Fat 9.7%, Cholesterol 51mg, Protein 21.6g, Sodium 154mg, Fiber 1.2g, Carbohydrates 15g

Cookware: Lifetime® 12 Inch Lifetime Liquid Core™ Skillet
Yield: 2 Servings

Ingredients:

• 2 Skinless chicken breasts
• 3 leeks
• 5 bigger tomatoes (preferably on the vine)
• 8oz of fresh chopped mushrooms
• 1 large green pepper
• 2 small zucchinis
• 1 15 oz. can of garbanzo beans drained
• 1/4 cup of pine nuts
• 1 lb. of fresh baby arugula or baby spinach
• Salt and Pepper to taste
  

Preheat Lifetime® 12 Inch Lifetime Liquid Core™ Skillet to 350°F. Cut chicken breasts into long strips. Slice off the end of leeks and cut the white part only. Cut tomatoes into quarters. Coarsely cut green pepper. Slice zucchini

Place chicken into the oil core and seer both sides of chicken breasts. Stir in leeks, tomatoes, mushrooms, and green pepper. Reduce temperature to 200 ° F and simmer for about 10 minutes. Add the garbanzo beans and continue to simmer for approximately another 10 minutes.

Top with pine nuts and serve over baby arugula or spinach.

Nutrients per serving: Calories 280, Protein 16.7 g, Carbohydrates 39.7g, Dietary Fiber 8.1 g, Sodium 24 mg, Fat 8 g, % Calories from Fat 35%

Cookware: Lifetime® 11” Skillet and Cover
Yield: 4 Servings

Ingredients:

• 4 skinless, boneless chicken breast halves
• 1 medium red bell pepper, cubed
• 3 small zucchini squash, sliced
• 1 cup tomato sauce or 1 8-ounce can low-sodium tomato sauce
• 1 teaspoon dried basil leaves, crushed
• 1 teaspoon dried oregano, crushed
• ½ teaspoon dried thyme, crushed
• 3 tablespoons cornstarch
• ⅓ cup cold water
  

Preheat Lifetime® 11” Skillet over medium heat until several drops of water sprinkled in pan skitter and dissipate. Brown chicken, about 3 to 5 minutes, until chicken loosens from pan; turn and brown other side 3 to 5 minutes, until golden brown. Remove chicken and keep warm; add bell pepper and zucchini. Cook and stir for 3 minutes. Return chicken to pan and spoon vegetables on top of chicken.

In a small bowl, combine tomato sauce, basil, oregano, and thyme; pour over chicken and vegetables. Cover and cook until the water seal forms and the cover spins freely. Reduce heat to low and cook 35 to 40 minutes, until chicken is tender. With slotted spoon, transfer chicken and vegetables to heated serving platter; keep warm.

In a small bowl, combine cornstarch and water; stir until smooth. Stir into sauce; increase heat to medium and cook until thickened, stirring constantly.

Nutrients per serving: Calories 161.4, Total Fat 1.8g, % Fat 9.8%, Cholesterol 51mg, Protein 22.6g, Sodium 435mg, Fiber 2.5g, Carbohydrates 14.1g

Cookware: Lifetime® 11” Skillet and Cover
Yield: 6 Servings

Ingredients:

• 6 skinless, boneless chicken breast halves
• ½ cup freshly-squeezed lime juice, about 3 limes
• ¼ cup honey
• ¼ cup packed fresh cilantro leaves
• 3 jalapeño peppers, unseeded, sliced
• 2 tablespoons low-sodium soy sauce
• 3 cloves garlic, chopped
• ¼ teaspoon salt
• ¼ teaspoon pepper
  

Arrange chicken in single layer in a baking dish; set aside.

In blender or food processor, combine lime juice, honey, cilantro, peppers, soy sauce, garlic, salt and pepper; process until smooth. Reserve ¼ cup; cover and refrigerate reserved marinade.

Pour remaining marinade over chicken, turning to coat both sides. Using a sharp meat fork, pierce each chicken piece several times on both sides. Cover and refrigerate for 8 hours, turning chicken twice. Drain chicken; discard used marinade.

Preheat Lifetime® 11” Skillet over medium heat until several drops of water sprinkled in pan skitter and dissipate. Brown chicken, a few pieces at a time, about 3 to 5 minutes, until chicken loosens from pan; turn and brown other side 3 to 5 minutes, until golden brown. Return all chicken to pan. Cover and cook until the water seal forms and the cover spins freely. Reduce heat to low and simmer 20 minutes, until done. Remove chicken to heated platter. Add reserved ¼ cup marinade to pan; with wooden spoon, loosen any drippings and stir into marinade. Cook and stir until heated through. Serve sauce over chicken.

Nutrients per serving: Calories 163.4, Total Fat 1.6g, % Fat 8.5%, Cholesterol 51mg, Protein 21.5g, Sodium 315mg, Fiber 0.6g, Carbohydrates 16.6g

Cookware: Lifetime® 11” Skillet and Cover
Yield: 6 Servings

Ingredients:

• 6 large skinless, boneless chicken breast halves
• 2 cups fresh lemon juice (9 to 10 lemons)
• 1 cup flour
• ½ teaspoon salt
• 2 teaspoons paprika
• 1 teaspoon freshly ground pepper
• 2 tablespoons safflower oil, divided
• 2 tablespoons grated lemon zest
• ⅓ cup packed light brown sugar
• cup fat-free chicken stock or broth
• ½ medium lemon, cut into 6 slices
• ¼ cup minced fresh parsley
  

In a bowl or baking dish, combine chicken and lemon juice; cover and refrigerate overnight, turning once. Remove chicken and pat dry. Reserve 2 tablespoons marinade.

In a small bowl, combine flour, salt, paprika and pepper; mix well. Dredge chicken in flour mixture, coating evenly.

In Lifetime® 11” Skillet over medium heat, preheat 1 tablespoon of oil for 2 minutes. Brown chicken, a few pieces at a time, about 3 to 5 minutes; turn and brown the other side 3 to 5 minutes, until golden brown. If necessary, add oil to brown remaining chicken.

Return all chicken to the pan and sprinkle evenly with lemon zest and brown sugar. Mix chicken stock with reserved marinade and pour around chicken. Place a thin lemon slice on top of each piece. Cover and cook until the water seal forms and the cover spins freely. Reduce heat to low and simmer 20 to 30 minutes, until tender.

Nutrients per serving: Calories 290, Total Fat 6.4g, % Fat 19.3%, Cholesterol 51mg, Protein 23.5g, Sodium 78mg, Fiber 0.9g, Carbohydrates 37g

Cookware: Lifetime® 11 Inch Skillet and Cover
Yield: 4 Servings

Ingredients:

• 4 whole skinless, boneless chicken breasts, 1/2-inch thick
• Salt and pepper
  

Preheat Lifetime® 11 Inch Skillet over medium heat until a drop of water placed in the skillet beads and dances on the cooking surface.

Place chicken breasts in the skillet. Cover and cook for approximately 5 minutes. The chicken will stick to the cooking surface at first but will release and turn easily when it is browned.

Turn chicken, cover, and brown for another 5 minutes.

Remove chicken from skillet, and season with salt and pepper to taste.

Nutrients per serving: Calories 142, Protein 27g, Carbohydrates 0g, Dietary Fiber 0g, Sugar 0g, Fat 3g, % Calories from Fat 21%

Cookware: Lifetime® 1 Quart Saucepan; Lifetime® 11” Skillet and Cover
Yield: 4 Servings

Ingredients:

• 1 teaspoon grated orange zest
• ½ cup orange juice
• ½ teaspoon instant chicken bouillon granules
• ⅛ teaspoon ground nutmeg
• ⅛ teaspoon pepper
• 4 skinless, boneless chicken breast halves
• 2 teaspoons cornstarch
• 1 tablespoon cold water
• 2½ tablespoons honey
• 1 cup fresh raspberries, or frozen, thawed
  

In Lifetime® 11” Skillet over medium heat, combine orange zest, orange juice, bouillon granules, nutmeg, and pepper; bring to boil. Add chicken, turning to coat both sides. Cover and cook until the water seal forms and the cover spins freely. Reduce heat to low and cook 25 minutes, until chicken is tender. Transfer to heated serving platter.

In Lifetime® 1 Quart Saucepan over medium heat, combine cornstarch, water, and honey; blend well. Cook, stirring constantly, until thick and bubbly. Gently stir in the raspberries and heat through. Spoon sauce over chicken.

Nutrients per serving: Calories 303.5, Total Fat 1.7g, % Fat 4.9%, Cholesterol 51mg, Protein 21.1g, Sodium 67mg, Fiber 2.3g, Carbohydrates 53.9g

Cookware: Lifetime® 11” Skillet and Cover
Yield: 4 Servings

Ingredients:

• 4 skinless, boneless chicken breast halves, about 1½ pounds
• ½ cup chopped onions
• ¼ cup finely chopped green bell pepper
• 2 cloves garlic, minced
• ⅔ cup low-sodium catsup
• 2 tablespoons cider vinegar
• 1 tablespoon lemon juice
• 1 tablespoon soy sauce
• 1 tablespoon packed brown sugar
• 6 drops hot pepper sauce
• ¼ cup chopped fresh cilantro, or parsley
• 3 green onions, thinly sliced
  

Preheat Lifetime® 11” Skillet over medium heat until several drops of water sprinkled in pan skitter and dissipate. Brown chicken, about 3 to 5 minutes, until chicken loosens from pan; turn and brown other side 3 to 5 minutes, until golden brown. Remove to a heated platter and keep warm.

In the same skillet over medium heat, cook and stir onion, pepper, and garlic until onion is glossy, about 3 minutes. Stir in catsup, vinegar, lemon juice, soy sauce, sugar, and hot pepper sauce. Cover and cook until the water seal forms and the cover spins freely. Reduce heat to low and simmer for 3 minutes.

Return chicken and any accumulated juices to the skillet and spoon sauce and vegetables over chicken. Increase heat to medium. Cover and cook until the water seal forms and the cover spins freely. Reduce heat to lowest setting and simmer 8 minutes; turn chicken and spoon sauce on top. Cover and simmer another 10 to 12 minutes, until chicken is tender.

To serve, transfer chicken and sauce to heated platter and sprinkle with cilantro and onions.

Nutrients per serving: Calories 208.9, Total Fat 1.9g, % Fat 7.9%, Cholesterol 51mg, Protein 24g, Sodium 299mg, Fiber 4.2g, Carbohydrates 26.6g

Cookware: Lifetime® 11” Skillet and Cover
Yield: 4 Servings

Ingredients:

• ¾ cup low-sodium chicken broth, divided
• 1 pound turkey cutlets, thinly sliced
• 1 small onion, thinly sliced
  1 teaspoon dried sage leaves, crumbled
• ¼ teaspoon salt, optional
• ¼ teaspoon pepper
• ¾ cup whole-berry cranberry sauce
• 1 tablespoon red wine vinegar
  

In Lifetime® 11” Skillet over medium heat, preheat ¼ cup chicken broth 3 minutes. Add turkey; cook until cooked through, about 5 minutes. Transfer cutlets to heated platter; keep warm.

Add onion; cook and stir until glossy, about 2 minutes. Transfer onion to top of turkey cutlets; cover and keep warm. Add sage, salt, pepper, and remaining ½ cup broth; cook and stir to dissolve any browned bits. Bring to boil; whisk in cranberry sauce and vinegar. Reduce heat to low and simmer 3 to 4 minutes, until sauce thickens slightly. Return cutlets and onion to skillet, spooning some sauce on top; cover and cook 2 to 3 minutes to heat through.

Nutrients per serving: Calories 177.6, Total Fat 5.3g, % Fat 27.8%, Cholesterol 321mg, Protein 24.5g, Sodium 663mg, Fiber 1.3g, Carbohydrates 6.8g

Cookware: Lifetime® 2 Quart Saucepan and Cover; Lifetime® 3 Quart Saucepan and Cover
Yield: 4 Servings

Ingredients:

• 1 pound broccoli, cut into spears
• 4 tablespoons water
  ¼ cup flour
• 1 cup fat-free chicken stock
• ½ cup evaporated skim milk
• 1 teaspoon Dijon mustard
• ⅛ teaspoon black pepper
• Dash of nutmeg
• ⅓ cup shredded reduced-fat Swiss cheese
• 3 tablespoons dry white wine, or additional chicken stock
• 2 cups cubed cooked turkey
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon chopped fresh parsley
  

In Lifetime® 3 Quart Saucepan over medium heat, combine broccoli and water. Cover and cook until the water seal forms and the cover spins freely. Reduce heat to low and cook 10 to 12 minutes until crisp-tender.

Meanwhile, in Lifetime® 2 Quart Saucepan blend flour and chicken stock until smooth. Place over medium heat; stir in evaporated milk, mustard, pepper, and nutmeg. Cook and stir until thickened. Reduce heat to low and add Swiss cheese and wine, blend well. Stir in cooked turkey; cover and cook until heated through, about 6 to 7 minutes.

Arrange cooked broccoli spears on heated platter or shallow bowl, spoon turkey and sauce on top. Sprinkle with Parmesan cheese and parsley. Serve immediately.

Nutrients per serving: Calories 281.8, Total Fat 9.7g, % Fat 31.7%, Cholesterol 70mg, Protein 30.7g, Sodium 410mg, Fiber 3.5g, Carbohydrates 16.5g

Cookware: Lifetime® 11” Skillet
Yield: 4 Servings

Ingredients:

• 1¼ pounds turkey breast, or turkey tenderloin
• 8 ounces fresh mushrooms, sliced
• 2 green onions, sliced
• ¼ cup chicken stock, or water
• ¼ teaspoon salt, optional
• ⅛ teaspoon freshly ground pepper
• ¼ cup Marsala wine, or unsweetened apple juice
• 2 tablespoons chopped fresh parsley
  

Slice turkey into ½-inch thick slices. Place turkey slices between waxed paper. Using meat mallet or rolling pin, pound turkey to about ¼-inch thickness.

Preheat Lifetime® 11” Skillet over medium heat until several drops of water sprinkled in pan skitter and dissipate. Brown turkey, about 3 to 5 minutes, until meat loosens from pan; turn and brown other side 3 to 5 minutes, until golden brown. Transfer to a heated platter; keep warm.

Add mushrooms, onions, chicken stock, salt, and pepper. Cook and stir over medium heat for 3 minutes, until mushrooms are tender and most of liquid has evaporated. Add wine and parsley; heat through. To serve, spoon vegetables and sauce over turkey.

Nutrients per serving: Calories 250.8, Total Fat 9.4g, % Fat 35.2%, Cholesterol 83mg, Protein 30.8g, Sodium 273mg, Fiber 2.6g, Carbohydrates 8.2g