Ingredients

• one fryer chicken
• 4 T unsalted butter
• one onion, finely chopped
• 6 cloves garlic, minced
• one t lemon peel, finely grated
• 2 minced habeneros
• to taste freshly ground black pepper
• 3/4 C low-sodium chicken broth
• 3/4 C dry white wine
• one stick cinnamon
• 2 T cornstarch
• 1 1/2 C lowfat yogurt, plain

Instructions

1. Cut chicken into pieces and remove skin.
2. In a large saucepan, sauté the onion and chicken in melted butter until chicken is nicely browned. Add minced garlic and minced habeneros and cook another minute.
3. Add lemon peel, wine, chicken broth, cinnamon and pepper. Stir well and bring to a slow boil.
4. Reduce heat, cover and simmer 45 minutes.
5. Remove chicken. Strain broth and return to saucepan. Blend cornstarch and 2 T cold water and stir slowly into broth. Cook and stir until thickened.
6. Scoop yogurt into a large mixing bowl. Add about 1/4 of the hot broth to the yogurt and mix well. Stir yogurt mixture into broth in pan. Stir well.
7. Spoon sauce over chicken and serve.

http://www.congestiveheartfailurediet.com/chf-friendly-greek-chicken-recipe/

Ingredients

• 2 T low sodium soy sauce
• one t ground cumin
• one t ground turmeric
• 1/2 t ground coriander
• 1/4 t ground cayenne (red pepper)
• 1/4 t dried orange peel
• one lb boneless, skinless chicken breast, cut in small strips
• olive oil
• 1 1/2 C julienne cut carrots
• one bunch green onions, sliced
• 1/4 C fresh greens of choice, torn
• 6 inch flour tortillas
• chutney or salsa of choice

Instructions

1. Combine the first 7 ingredients in a medium bowl, stirring to coat chicken. Cover and refrigerate 30 minutes
2. Heat oil in a large skillet over medium heat. Add chicken and cook about 6 minutes or until done. Remove chicken from skillet but keep warm
3. Add one T more oil to skillet. Heat on medium-high. Add carrot and green onions; sauté for 10 minutes or until done to taste. Stir in greens
4. Serve chicken on tortillas, topped with carrot mixture. Roll up tortillas and top with chutney or salsa

http://www.congestiveheartfailurediet.com/tandoori-chicken/

Ingredients

• 3 eggs
• one C sugar
• 2/3 C pumpkin, cooked or canned
• 3/4 C biscuit/baking mix
• 2 t ground cinnamon
• 1 t pumpkin pie spice
• 1/2 t ground nutmeg
• 1 C chopped nuts
• confectioner's sugar
Filling
• 6 oz cream cheese, softened
• 1/4 C No Salt Added butter, softened
• 1 C confectioner's sugar
• 1 t vanilla extract

Instructions

1. In a mixing bowl, beat eggs. Gradually add sugar, mixing well
2. Stir in pumpkin. Mix well
3. In another bowl, combine biscuit mix, cinnamon, pumpkin pie spice and nutmeg. Add to egg mixture and mix well
4. Line a 15 x 10 x 1 pan with waxed paper. Spread batter evenly into pan. Sprinkle with nuts
5. Bake at 375° for 13-15 minutes or until toothpick inserted in center comes out clean. Let cool 10 minutes
6. Turn cake onto a linen towel dusted with confectioner's sugar. Remove the waxed paper and roll up the cake in towel, starting with a short side. Cool on a wire rack
7. For filling: In a mixing bowl, beat cream cheese, sugar, butter and vanilla until smooth
8. Unroll cake. Spread filling over cake to within 1 inch of edges. Gently roll up. Place seam side down on a platter. Refrigerate until serving

http://www.congestiveheartfailurediet.com/pumpkin-cake-roll/