Southern Chicken Dinner
1.
Cheese Puffs
2.
Baked Almond Chicken
3.
Stewed Eggplant and Tomatoes
4.
Buttermilk Pie
We hope you enjoy this menu
that serves
Appetizer
Cheese Puffs
Ingredients
6 Tbsp. / 3¾ oz (106g) butter, cut into small pieces
1 Cup / 8 fl oz (240ml) water
1 tsp. (6g) salt
1 Cup / 10oz (284g) flour
5 eggs
1 Cup / 10oz (284g) cheddar cheese
Freshly-ground salt and pepper to taste.
Method
Combine butter, water and salt in pan.
Bring to the boil, stirring often.
Remove from heat and then add flour.
Stir until the mixture is smooth.
Return to heat and continue to stir for about 1 minute.
This will melt the remaining lumps of butter.
Remove from heat and add eggs one at a time.
Gently mix in each egg completely before adding another.
While dough is still warm, mix in cheese, salt and pepper.
Preheat oven to 450 degrees F (230oC/Gas
Spray baking sheet with non-stick spray.
Spoon out individual dough/cheese puffs onto baking sheet.
Puffs should be about 1 to 2 inches (2.5 – 5cm) round.
You can also spoon mixture into muffin pan that has been
coated with non-stick spray.
Bake about 15 - 20 minutes until golden brown.
Weight Watchers: At least they are not deep-fat fried.
Use low fat cheese and your
favourite egg substitute.
Main
Course
Baked Almond Chicken
Ingredients
½
Cup / 6oz (170g) flour
1 tsp. (6g) paprika
1 tsp. (6g) celery salt
½ tsp. (3g) curry powder
½ tsp. (3g) oregano
½ tsp. (3g) salt and pepper
6 boneless chicken breasts
1 Cup / 8 fl oz (240ml)
whipping cream
½ Cup / 6oz (142g) dry breadcrumbs
¼ Cup / 2 ½ oz (71g) butter, melted
½ Cup / 5oz (142g) sliced almonds
Method
Combine flour with paprika, celery salt, curry powder, oregano and salt
& pepper.
Dredge each chicken breast in flour and seasoning mixture.
Place chicken in a baking dish and pour whipping cream around it.
Bake at 350 degrees (175oC or Gas Mark 4) for 40 minutes.
Combine bread crumbs and butter and sprinkle over chicken.
Top with almonds and bake another 10 minutes.
Serve over hot rice or pasta.
Weight Watchers: Use skinless chicken breasts.
Substitute fat free Half and
Half for the cream.
Stewed Eggplant and Tomatoes
Ingredients
¼ Cup / 2½ oz (71g) butter
1 small sweet onion, chopped
1 eggplant, peeled and cut into 1-inch (2.5cm) cubes
4 ripe tomatoes, peeled, seeded and chopped
1 tsp. (6g) fresh oregano
1 tsp. (6g) fresh thyme
Salt and pepper to taste
Method
Place eggplant in a bowl and sprinkle with salt.
Leave for about 30 minutes to draw out excess moisture.
Rinse in a colander with cold water and pat dry.
Melt butter in a large saucepan.
Sauté the onion until tender.
Add eggplant, tomatoes, oregano, thyme and salt & pepper.
Cover and simmer over low heat stirring frequently for 45-60 minutes.
Weight Watchers: Not much room for improvement here.
Dessert
Buttermilk Pie
Ingredients
1
9-inch (23cm) piecrust
½ Cup / 5oz (142g) butter,
softened
¾ Cup / 7.5oz (212g) sugar
3 eggs, separated
3 Tbsp. (53g) flour
1¼ Cups / 12¼oz (354g) buttermilk
Juice of half-a-lemon
1 tsp. (6g) lemon zest
Method
Bake piecrust for 10 minutes at 425 degrees F (218oC/Gas
When lightly brown, allow crust to cool.
Meanwhile, beat butter and sugar together.
Add egg yolks and continue beating.
Add flour, buttermilk, lemon juice, and lemon zest and beat until
smooth.
In a separate bowl, beat egg whites until stiff peaks form.
Fold into pie mixture.
Bake at 350 degrees F (177oC/Gas
Cool before serving.
Weight Watchers: Use your favourite egg and sugar substitute.
Shopping List
1½
Cups / 15oz (425g) butter
1 2/3 Cups / 16½ oz (470g) flour
8 eggs
1 Cup / 10oz (284g) cheddar cheese
1 tsp. (6g) paprika
1 tsp. (6g) celery salt
½ tsp. (3g) curry powder
½ tsp. (3g) oregano
6 boneless chicken breasts
1 Cup / 8fl. oz (240ml) whipping cream
½ Cup / 5oz (142g) dry breadcrumbs
½ Cup / 5oz (142g) sliced almonds
1 small sweet onion
1 eggplant
4 ripe tomatoes
1 tsp. (6g) fresh oregano
1 tsp. (6g) fresh thyme
1 9-inch (23cm) piecrust
¾ Cup / 7 ½oz (212g) sugar
1¼ Cups / 10 fl. oz
(300ml) buttermilk
Juice of half-a-lemon
1 tsp. (6g) lemon zest