Matzah Stuffed Chicken Cutlets:
10 boneless chicken breasts
2 teaspoon olive oil
2 cup chopped onion
5 whole wheat matzah boards, crushed
2 cup medium dry Concord wine
2 cup low-sodium chicken broth
1 egg white
2 tablespoon paprika
4 teaspoon pepper
3 cup low-fat mayonnaise
2 tablespoons ketchup
1 tablespoon honey
Sauté the onion in olive oil until tender, but not browned.
Add broken matzahs and toast lightly. Combine wine, egg white, seasonings, and chicken broth to matzah mixture. Mix well until matzah is soft and mixture is heated through.
Take 1⁄4 cup of the stuffing, place in the middle of the chicken cutlets and roll. Secure with a toothpick, if needed.
Combine mayonnaise, ketchup and honey in a bowl. Mix well. Spread on top of chicken cutlet rolls.
Bake at 350 degrees for 30 to 40 minutes.
Per chicken cutlet: 266 calories, 4.5 grams fat, 1 gram saturated fat, 17 grams carbohydrates.
Craisin Almond Macaroons:
2 cup sugar
4 tablespoons matzah meal
6 egg whites
1 teaspoon lemon juice
1 teaspoon cinnamon
4 teaspoon ground ginger
1 cup dried cranberries, chopped
1 cup whole almonds, ground in food processor
Preheat oven to 375. Mix matzah meal and 1 tablespoon of sugar and set aside. Beat the egg whites until soft peaks form and add the remaining sugar. Continue to beat until the consistency of marshmallow.
Add lemon juice, cinnamon and ginger. Fold in the cranberries and almonds.
Drop by teaspoonfuls onto greased cookie sheet. Sprinkle the matzah meal mixture over the macaroons.
Bake for 13 to 15 minutes.
Per two macaroons: 115 calories, 4.5 grams of fat, 16 grams carbohydrates.
(Recipes from Bonnie Giller’s “Passover the Healthy Way”)