Cranberry Chicken Recipes Recipe For Zucchini Recipe For Chili

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CRANBERRY CHILI CHICKEN RECIPE



Cranberry Chili Chicken Recipe image

Cranberry chili chicken is a delightfully unique combination of flavors. You'll wonder why you never tried it before. The combination of cranberry and chili sauce is reminiscent of a tangy barbecue sauce.

Provided by Moms Who Think

Categories     Main Course

Time 25m

Number Of Ingredients 6

1/2 cup Chili Sauce
1/2 cup whole berry cranberry sauce
2 tablespoons orange marmalade
1/8 teaspoon ground allspice
4 skinless boneless chicken breast halves
2 teaspoons vegetable oil

Steps:

  • In a medium bowl, combine first 4 ingredients; set aside.
  • In large skillet, slowly brown chicken on both sides in oil. Pour reserved chili sauce mixture over chicken.
  • Simmer, uncovered, 8 to 10 minutes or until chicken is cooked and sauce is of desired consistency, turning and basting often.

CRANBERRY CHICKEN



Cranberry Chicken image

"If you're looking for something fast but different for dinner, try this unique entree," suggests Brigitte Schaller. The Flemington, Missouri cook combines chili sauce, brown sugar and cranberry sauce to give the tender chicken a welcome zip.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1-1/4 pounds boneless skinless chicken breasts, cut into strips
1 large onion, chopped
3 tablespoons butter
1-1/3 cups chili sauce
3/4 cup whole-berry cranberry sauce
1/3 cup packed brown sugar
3 tablespoons cider vinegar
4-1/2 teaspoons Worcestershire sauce
4-1/2 teaspoons prepared mustard
Hot cooked rice or noodles

Steps:

  • In a large skillet, saute the chicken and onion in butter until chicken is no longer pink. Add the chili sauce, cranberry sauce, brown sugar, vinegar, Worcestershire sauce and mustard. Simmer, uncovered, for 5 minutes. Serve over rice or noodles.

Nutrition Facts :

CRANBERRY CHICKEN I



Cranberry Chicken I image

This is an incredibly easy recipe - and delicious! Just mix it up before going to work, then pop it in the oven when you get home in the evening. The sauce that forms while baking tastes great on rice.

Provided by Heather

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 9h30m

Yield 6

Number Of Ingredients 4

6 skinless, boneless chicken breasts
1 ½ (1 ounce) packages dry onion soup mix
1 (16 ounce) can jellied cranberry sauce
1 cup French dressing

Steps:

  • Place the chicken breasts in a glass or non-reactive baking dish.
  • Stir the onion soup mix, cranberry sauce, and French dressing together in a bowl until well blended. Pour over the chicken breasts. Cover the baking dish with plastic wrap, and refrigerate at least 8 hours.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Remove plastic wrap from the baking dish, and cover loosely with aluminum foil.
  • Bake chicken in preheated oven until top is bubbly and slightly browned, about 1 hour and 15 minutes.

Nutrition Facts : Calories 480.8 calories, Carbohydrate 40.3 g, Cholesterol 68.4 mg, Fat 22.3 g, Fiber 1.2 g, Protein 27.9 g, SaturatedFat 3.9 g, Sodium 1087.4 mg, Sugar 35.5 g

ZUCCHINI CHILI



Zucchini Chili image

Provided by Rachael Ray : Food Network

Time 2h45m

Yield 4 servings

Number Of Ingredients 18

4 poblano peppers
1/4 cup extra-virgin olive oil
1 1/2 pounds firm small to medium-size zucchini, chopped into small dice
2 onions, chopped into small dice
3 to 4 cloves garlic, chopped
1 red or green hot chile pepper, chopped or thinly sliced
1 tablespoon cumin, palmful
1 tablespoon coriander, palmful
A few sprigs fresh thyme, chopped
1 teaspoon dried oregano or marjoram, 1/3 palmful
1/4 cup tomato paste
1 (12-ounce) bottle beer (recommended: Negra Modela)
1 (15-ounce) can black beans
2 cups chicken or vegetable stock
1 tablespoon butter
1 cup long grain white or light brown rice
2 cups baby spinach
1/2 cup loosely packed fresh cilantro leaves, optional

Steps:

  • Char the skins of the poblano chiles by placing them over a gas burner or under a hot broiler with the oven door slightly cracked. Turn the chiles until the skins are black. Remove and cool the chiles in a tightly covered bowl, then peel and finely chop or process into coarse puree in food processor.
  • Heat extra-virgin olive oil over medium-high heat and add zucchini, onions, garlic, hot pepper, cumin, coriander, thyme, oregano, salt, and pepper, stir frequently for 10 minutes. Add in the tomato paste, and stir 1 minute more. Deglaze the pan with beer, stir in poblanos and beans and about half of the stock, bring to a bubble then reduce heat and simmer 10 to 15 minutes to combine flavors. Cool completely, cover and store for make-ahead meal. Reheat over medium heat.
  • While the chili reheats make the rice. Melt the butter in a saucepot over medium heat and add the rice, toast a minute or 2, then stir in 1 1/2 cups stock, bring to a boil, reduce the heat and cook covered, over low heat 15 minutes.
  • To food processor, add the spinach, cilantro, if using, and a little salt, and pulse into a fine paste. Stir the paste into the rice after 15 minutes. Turn off the heat, cover the pot and let the rice stand another 5 to 10 minutes. Fluff with a fork and serve in shallow bowls with zucchini chili and toppings of choice to garnish.
  • Toppers to choose from: crushed tortillas or warm soft tortillas, sour cream, shredded cheeses, scallions or finely chopped onions, lime wedges.

ZUCCHINI-CRANBERRY RELISH BREAD



Zucchini-Cranberry Relish Bread image

This is a variation on MizzNezz's "Pineapple-zucchini bread recipe #43919". You will need to make Chef-Girl-R-D's "Cranberry Orange relish recipe #150666" or a similar Cranberry relish. I had some of this relish left over so decided to try it in the bread. Use whole wheat pastry flour for a less heavy texture. Can be found in stores with bulk-food sections. Thanks to the above mentions chefs for their recipes.

Provided by Outta Here

Categories     Quick Breads

Time 1h15m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 15

1 egg
1 cup zucchini, shredded
1/2 cup canola oil
1/4 cup low-fat yogurt (plain or vanilla flavor)
1 cup cranberry sauce (uncooked relish type)
1 teaspoon vanilla extract
3/4 cup all-purpose flour
3/4 whole wheat pastry flour
1/2 cup granulated sugar
1/2 cup Splenda granular, sugar substitute (or use all sugar or all Splenda)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup pecans, chopped or 1/2 cup pecan halves

Steps:

  • Preheat oven to 350°F.
  • Coat a loaf pan with nonfat cooking spray.
  • In large bowl, mix egg, zucchini, oil, yogurt, relish and vanilla.
  • In medium bowl, mix dry ingredients except pecans.
  • Add dry ingredients to egg mixture and mix just until blended. Fold in chopped pecans, or omit and use pecan halves on top of loaf.
  • Pour into loaf pan. Top with pecan halves, if using.
  • Bake 50-60 minutes, or until wooden pick inserted in center comes out clean.
  • Cool on wire rack, in pan, for 10 minutes. Invert onto rack and cool completely.

Nutrition Facts : Calories 329.9, Fat 19.5, SaturatedFat 1.7, Cholesterol 26.9, Sodium 228.7, Carbohydrate 37.3, Fiber 1.6, Sugar 26.9, Protein 3.3

FARM FRESH ZUCCHINI CRANBERRY NUT MUFFINS



Farm Fresh Zucchini Cranberry Nut Muffins image

Steve, my farmer friend, has kept me well supplied with zucchini. I was looking to make an original muffin recipe to thank him that would knock his socks off.

Provided by SHORECOOK

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 45m

Yield 12

Number Of Ingredients 14

6 tablespoons all-purpose flour
¼ cup brown sugar
2 tablespoons butter
½ cup margarine, softened
1 cup white sugar
1 egg
1 ½ teaspoons vanilla extract
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup grated zucchini
1 cup cranberries
½ cup walnut pieces

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Prepare 12 muffin cups with liners.
  • Mix 6 tablespoons flour and brown sugar together in a bowl for topping; cut butter into the flour mixture until you have pea-sized crumbs. Set aside.
  • Beat margarine and white sugar with an electric mixer in a large bowl until light and fluffy. Beat egg and vanilla into the butter mixture.
  • Mix 1 1/2 cups flour, baking powder, baking soda, and salt together in a separate bowl; gradually beat into the butter mixture. Fold zucchini, cranberries, and walnuts into the mixture; spoon into prepared muffin cups, filling nearly to the top. Sprinkle reserved topping mixture onto the batter.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.

Nutrition Facts : Calories 283.2 calories, Carbohydrate 38.6 g, Cholesterol 20.6 mg, Fat 13.3 g, Fiber 1.4 g, Protein 3.6 g, SaturatedFat 3 g, Sodium 272 mg, Sugar 22 g

TENDER CRANBERRY CHICKEN



Tender Cranberry Chicken image

Tender baked chicken gets dressed for the holidays with a chunky spiced fruit sauce in this recipe shared by field editor Linda Rock of Stratford, Wisconsin.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 6

6 boneless skinless chicken breast halves (1-1/2 pounds)
1 can (14 ounces) whole-berry cranberry sauce
1 large tart apple, peeled and chopped
1/2 cup raisins
1/4 cup chopped walnuts
1 teaspoon curry powder

Steps:

  • Place chicken in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 20 minutes., Meanwhile, combine the remaining ingredients. Spoon over chicken. Bake, uncovered, 20-25 minutes longer or until chicken juices run clear.

Nutrition Facts : Calories 334 calories, Fat 6g fat, Cholesterol 73mg cholesterol, Sodium 81mg sodium, Carbohydrate 42g carbohydrate, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges

CRANBERRY ZUCCHINI MUFFINS



Cranberry Zucchini Muffins image

I made this recipe based on one of Martha Stewart's recipes. I love cranberries in baked things...the tartness of them. Delicious!! The zucchini adds a little something without being the major flavor. Hope you enjoy them as much as I have! Note: You can substitute the applesauce with oil, I just prefer to use applesauce. Also, the cups will be quite full when you fill them, but I haven't had any trouble with them spilling over.

Provided by rbrynsaas

Categories     Quick Breads

Time 25m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 12

1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 large eggs
1/2 cup sugar
1/2 cup brown sugar
1/2 cup applesauce
1 teaspoon vanilla extract
1 cup grated zucchini
1/2 cup cranberries, chopped

Steps:

  • Preheat oven to 375°F Grease muffin tin; set aside.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, baking soda, cinnamon and salt; set aside.
  • In a large bowl, whisk together the eggs, sugars, applesauce and vanilla. Stir in the zucchini.
  • Add the flour mixture to the wet ingredients, and stir to combine; do not overmix. Using a rubber spatula fold in the cranberries. Divide the batter evenly among the 12 cups.
  • Bake, rotating the pan halfway through, until the muffins are golden, 25 to 30 minutes. Transfer the pan to a wire rack to cool for 10 minutes. Turn the muffins on their sides in their cups, and cool.
  • Bread Variation: Follow instructions for muffins, transferring batter to a 9x5 loaf pan, buttered or sprayed with non-stick spray. Bake at 375 F, rotating the pan halfway through, 45-50 minutes. Transfer to wire rack to cool before serving.

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