Butter Chicken Lasagna

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Ingredients:

• 1 tbsp (15 mL) butter, softened

• 2 pkg (500 mL each) Summer Fresh Butter Chicken Sauce

• 1 bag (5 ounce/142 grams) baby spinach, cooked and drained

• 12 oven-ready lasagna noodles

• 3 cups shredded, cooked chicken

• 1 pkg (454 g) ricotta cheese

• 1/4 cup (60 mL) chopped fresh cilantro

1. Preheat the oven to 375?F (190?C). Butter a 9 x 13-inch (3 L) pan. Heat the Summer Fresh Butter Chicken Sauce in a small saucepan set over medium-low heat until simmering. Spread 1/2 cup (125 mL) warm sauce over the bottom of the prepared pan

2. Place 3 oven ready noodles over the sauce. Spread 3/4 cup (175 mL) sauce over the noodles. Top with one-third of chicken, cooked spinach, ricotta and 1/2 cup (125 mL) mozzarella. Repeat the layers twice. Place remaining lasagna noodles on top. Cover with the remaining sauce and mozzarella. Cover with foil and place on baking tray.

3. Bake for 45 minutes. Remove foil and bake for an additional 20 to 30 minutes or until golden brown and bubbling. Rest for 10 minutes before slicing. Sprinkle with cilantro.

• If desired use low fat ricotta.

• Always let a lasagna rest before serving so it slices easily.

• Omit the chicken for a vegetarian entrιe.

• Use brown rice lasagna noodles to make this recipe gluten free.

Serves 8 • Prep Time: 15 minutes • Cook Time: 70 minutes • Total Time: 1 hour 25 minutes

Calories per serving: 425, Fat 18 grams, Cholesterol 68 mg, Sodium 475 mg, Carbohydrates 37 grams, Fibre 3 gram, Sugar 3 grams, Protein 26 grams

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Butter Chicken Burrito

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Ingredients:

• 4 boneless, skinless chicken breasts

• 1 cup Summer Fresh Butter Chicken Sauce, divided

• 4 large flour tortillas, about 10 inches (25cm)

• cooked basmati rice

• 1/2 cup plain, fat-free Greek yogurt

• 1/3 cup chopped cilantro

• 2 tsp canola oil

• 1/4 tsp salt

• 1/4 tsp freshly ground pepper

1. Preheat the grill to medium-high; grease the grate well. Season the chicken all over with salt and pepper. Toss the chicken with half the Summer Fresh Butter Chicken Sauce. Grill, turning as needed, for 15 to 20 minutes or until cooked through. Cool slightly. Thinly slice the grilled chicken.

2. Grill, turning as needed, for 15 to 20 minutes or until cooked through. Cool slightly. Thinly slice the grilled chicken.

3. Arrange the tortillas on a clean work surface. Spread the rice down the centre of each tortilla, leaving a small border on either end. Top with sliced chicken, the remaining Summer Fresh Butter Chicken Sauce, yogurt, red onion and cilantro. Fold up the bottom of the tortilla over the filling, then fold in the sides and roll tightly into a burrito. Lightly brush the outside of each burrito with oil.

4. Place the burritos, seam side down, on the grill. Toast for 2 to 3 minutes per side or until golden brown and heated through. Cut each burrito in half and serve immediately.

Tip: Make this a vegetarian dish by grilling extra firm tofu instead of chicken.

Tip: Use corn tortillas instead of flour tortillas for a gluten free burrito.

Serves 4 • Prep Time: 10 minutes • Cook Time: 35 minutes • Total Time: 45 minutes

Calories per serving: 442, Fat 12 grams, Cholesterol 85 mg, Sodium 871 mg, Carbohydrates 39 grams, Fibre 2.5 gram, Sugar 4 grams, Protein 37 grams

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Butter Chicken Potato & Cauliflower Skewers

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Ingredients:

• 4 cups cauliflower florets

• 1 lb baby new potatoes

• 1/2 cup Summer Fresh Butter Chicken Sauce, divided

• 1/2 tsp salt

• 1/2 tsp freshly ground pepper

1. Soak 8 wooden skewers in cold water for 30 minutes. Cook the potato in a large pot of boiling salted water for 10 minutes or until fork tender. Add the cauliflower during the last 5 minutes. Drain well and cool slightly. Toss vegetables with half of the Summer Fresh Butter Chicken Sauce and season with salt and pepper.

2. Preheat the grill to medium; grease the grate well. Thread the potatoes and cauliflower onto the skewers. Grill, turning and basting with the remaining Summer Fresh Butter Chicken Sauce, for 10 minutes or until tender and well-marked.

Tip: Serve with a green salad to round out the meal.

Tip: This appetizer is perfect for meat eaters and vegetarians alike, or anyone following a gluten free lifestyle.

Serves 4 • Prep Time: 30 minutes • Cook Time: 10 minutes • Total Time: 40 minutes

Calories per serving: 203, Fat 7.5 grams, Cholesterol 5 mg, Sodium 295 mg, Carbohydrates 27 grams, Fibre 5 gram, Sugar 3 grams, Protein 5.5 grams

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BBQ Butter Chicken Wings

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Ingredients:

• 1 lb chicken wings

• 1/2 cup Summer Fresh Butter Chicken Sauce

• Fresh cilantro, finely chopped

• Lime wedges, for garnish

• 1/4 cup sliced red onion

• Salt and pepper

1. In a large plastic bag combine chicken wings, Summer Fresh Butter Chicken Sauce, and season with salt and pepper. Marinate for 30 minutes and up to 4 hours.

2. Preheat a lightly oiled grill over medium high heat.

3. Remove wings from the marinade and pat dry between paper towels. Arrange wings on the grill in a single layer.

4. Grill for about 20 minutes, or until cooked through.

5. Transfer cooked wings to a clean platter and top with red onion, cilantro and garnish with lime wedges.

Serves 4 • Prep Time: 15 minutes • Cook Time: 15 minutes • Total Time: 30 minutes

Calories per serving: 371, Fat 28 grams, Cholesterol 116 mg, Sodium 316 mg, Carbohydrates 4 grams, Fibre 1 gram, Sugar 1.5 grams, Protein 28 grams

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Naan Pizza with Butter Chicken Sauce

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Ingredients:

• 2 pieces naan

• 1/4 cup Summer Fresh Butter Chicken Sauce

• 1/2 cup shredded Mozzarella cheese

•3/4 cup sliced red onion

• 1 (3 ounce) cooked chicken breast, chopped

• Fresh cilantro

1. Preheat an oven to 425F. Arrange naan in a single layer on a baking sheet.

2. Spread Summer Fresh Butter Chicken Sauce on each piece of naan. Top with cheese, onion and chicken. Bake naan pizzas until golden and bubbly, 8-10 minutes.

3. Remove from the oven and top with fresh cilantro.

Serves 2 • Prep Time: 5 minutes • Cook Time: 10 minutes • Total Time: 15 minutes

Calories per pizza: 580, Fat 28 grams, Cholesterol 42mg, Sodium 482.5, Carbs 70 grams, Fibre: 3 grams, Sugar 7.5 grams, Protein: 32.5 grams

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