4 Chicken Breasts
1-2 Red Delicious apples, Sliced (I use 4-6)
½ cup brown sugar
¼ cup Dijon mustard
1 T. flour
Cinnamon
Preheat oven 350. Put foil twice the length over cookie sheet. Put chicken on foil (I flatten to make even), cover with sliced apples. Mix sugar, mustard and flour. Sprinkle over apples and chicken. Sprinkle cinnamon on top. Bring foil over and cover all. Bake 40 minutes or until chicken juice runs clear.
Tuesday, April 5, 2011
Wednesday, March 30, 2011
Chocolate Peanut Butter Treat
2 cups of Chocolate Chips
1/2 cup of peanut butter
1 cup of nuts (I used cashews, but peanuts would work just as well)
1/2 cup of crushed potato chips (i used ruffles but just about anything would work)
Melt chocolate chips and peanut butter in microwave until smooth. Stir in nuts and chips. Add chips if too creamy.
Drop mixture on wax paper and put in frig to mold.
1/2 cup of peanut butter
1 cup of nuts (I used cashews, but peanuts would work just as well)
1/2 cup of crushed potato chips (i used ruffles but just about anything would work)
Melt chocolate chips and peanut butter in microwave until smooth. Stir in nuts and chips. Add chips if too creamy.
Drop mixture on wax paper and put in frig to mold.
Balsamic Chicken Sandwich
2 lbs boneless,skinless chicken breasts, cubed
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup whole-wheat flour
3 tablespoons olive oil
3 cloves garlic, minced
1 cup low-fat reduced sodium chicken broth
1/2 cup balsamic vinegar
6 tablespoons firmly packed dark brown sugar
1/2 cup broccoli puree
6 large slices tomato
6 ciabatta rolls, or 6 large slices crusty Italian bread
1/2 cup grated part-skim mozzarella
1. Sprinkle the chicken with salt and pepper. Place the flour on a sheet of waved paper. Toss the chicken chunks in the flour and coat completely. Preheat the over to 350F.
2. Warm the oil in a large skillet over medium-high heat. Add the chicken and garlic. Decrease the heat to medium and continue to cook until the chicken begins to brown and the garlic becomes fragrant, 8 to 10 mintues.
3. Add the broth, vinegar, and brown sugar. Bring to a boil. Cover and simmer 10 to 15 mintues, until the chicken is cooked through and no longer pink in the center. Add the puree and cook 2 to 3 minutes more, until the flavors are well blended.
4. Place the bread on a large baking sheet. Top each with a tomato slice. Divide the chicken between the 6 pieces of bread and top with mozzarella. Bake until the cheese is melted and edges of the bread are crisp, 5 to 7 minutes.
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup whole-wheat flour
3 tablespoons olive oil
3 cloves garlic, minced
1 cup low-fat reduced sodium chicken broth
1/2 cup balsamic vinegar
6 tablespoons firmly packed dark brown sugar
1/2 cup broccoli puree
6 large slices tomato
6 ciabatta rolls, or 6 large slices crusty Italian bread
1/2 cup grated part-skim mozzarella
1. Sprinkle the chicken with salt and pepper. Place the flour on a sheet of waved paper. Toss the chicken chunks in the flour and coat completely. Preheat the over to 350F.
2. Warm the oil in a large skillet over medium-high heat. Add the chicken and garlic. Decrease the heat to medium and continue to cook until the chicken begins to brown and the garlic becomes fragrant, 8 to 10 mintues.
3. Add the broth, vinegar, and brown sugar. Bring to a boil. Cover and simmer 10 to 15 mintues, until the chicken is cooked through and no longer pink in the center. Add the puree and cook 2 to 3 minutes more, until the flavors are well blended.
4. Place the bread on a large baking sheet. Top each with a tomato slice. Divide the chicken between the 6 pieces of bread and top with mozzarella. Bake until the cheese is melted and edges of the bread are crisp, 5 to 7 minutes.
Monday, March 28, 2011
Orange Glazed Pork
Glaze
3 tablespoons orange marmalade
1/2 cup water
1/2 cup of carrot puree
1 tablespoon of soy sauce
1 teaspoon of fresh chopped ginger (I did not use this)
2 teaspoons of apple cider or white vinegar
2 cloves garlic, chopped
1/2 teaspoon cinnamon
1/4 to 1/2 teaspoon red peper flakes or ground cayenne
2 lbs por tenderloin
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1/2 cup water
1. Preheat oven to 400. In a medium saucepan, whisk all ingredients for the glaze until smooth. Warm the glaze over medium heat until it begins to bubble. Cook 10 to 15 mins more, until the liquid is reduced by one quarter and the glaze thickens.
2. Meanwhile, sprinkle the pork loin with salt and pepper. Heat the olive oil in a large ovenproof skillet over high heat. Carefully add the pork and cook 10 mins, turning once until both sides are browned.
3. Off the heat, add the glaze. Turn the pork once to coat in the glaze. Slide the skillet into the over and back until the glaze starts to brown around the inner edges of the skillet, 15 to 20 mins. Remove the skillet, add the water, and continue to bake 15 to 20 mins more, until the pork is cooked through and the water has evaporated. Remove the pork to a cutting board and stir glaze until smooth. Slice the pork and serve with the glaze.
3 tablespoons orange marmalade
1/2 cup water
1/2 cup of carrot puree
1 tablespoon of soy sauce
1 teaspoon of fresh chopped ginger (I did not use this)
2 teaspoons of apple cider or white vinegar
2 cloves garlic, chopped
1/2 teaspoon cinnamon
1/4 to 1/2 teaspoon red peper flakes or ground cayenne
2 lbs por tenderloin
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1/2 cup water
1. Preheat oven to 400. In a medium saucepan, whisk all ingredients for the glaze until smooth. Warm the glaze over medium heat until it begins to bubble. Cook 10 to 15 mins more, until the liquid is reduced by one quarter and the glaze thickens.
2. Meanwhile, sprinkle the pork loin with salt and pepper. Heat the olive oil in a large ovenproof skillet over high heat. Carefully add the pork and cook 10 mins, turning once until both sides are browned.
3. Off the heat, add the glaze. Turn the pork once to coat in the glaze. Slide the skillet into the over and back until the glaze starts to brown around the inner edges of the skillet, 15 to 20 mins. Remove the skillet, add the water, and continue to bake 15 to 20 mins more, until the pork is cooked through and the water has evaporated. Remove the pork to a cutting board and stir glaze until smooth. Slice the pork and serve with the glaze.
Sunday, March 13, 2011
Tortilla Crispy Chicken Breast
1/4 Olive Oil
1/2 cup milk
1 egg
1 cup crushed tortilla chips
1 teaspoon sugar
1 pkg of onion soup mix
6 chicken breast
Combine oil, milk and egg in one bowl. Mix chips, sugar and soup mix in another. Dip the chicken in the milk mix and then roll it in the dry ingredients. Cook in the oven at 350 for 35 mins or in a pan with oil. (I did mine in a skillet and it was good and cripsy.)
1/2 cup milk
1 egg
1 cup crushed tortilla chips
1 teaspoon sugar
1 pkg of onion soup mix
6 chicken breast
Combine oil, milk and egg in one bowl. Mix chips, sugar and soup mix in another. Dip the chicken in the milk mix and then roll it in the dry ingredients. Cook in the oven at 350 for 35 mins or in a pan with oil. (I did mine in a skillet and it was good and cripsy.)
Monday, January 31, 2011
Lo Mein
1 (12oz) box whole-wheat spaghetti
1/2 cup chicken broth, plus 1/4 cup
1/2 cup sweet potato puree
2 tablespoons soy sauce
1 tablespoon firmly packed dark or light brown sugar
1 teaspoon sesame oil (I did not use this)
2 teaspoons cornstarch
2 tablespoons olive oil
3 cloves garlic, minced
4 green onions, white ends only, thinly sliced
4 (6oz) center cut porkchops or cutlets, trimmed fat and cut across the grain into 1/4-inch thick slices
1. Cook the spaghetti according to the package instructions and set aside. In a medium bowl, whisk the 1/2 cup of chicken broth, sweet potato puree, soy sauce, brown sugar, sesame oil, and cornstarch. Set aside.
2.Heat the olive oil in the large skiller over med-high heat. Add the garlic, green onions, and pork. Cook until the garlic and onions become fragrant and the pork begins to brown, 4-5 mins.
3. Add the soy sauce mixture and spagetti to the skillet. Reduce the heat to low. Cook 1-2 mins more, stirring well, until a thick sauce forms and coats the noodles. Add the remaining chicken broth if the sauce is too thick. Serve immediately.
1/2 cup chicken broth, plus 1/4 cup
1/2 cup sweet potato puree
2 tablespoons soy sauce
1 tablespoon firmly packed dark or light brown sugar
1 teaspoon sesame oil (I did not use this)
2 teaspoons cornstarch
2 tablespoons olive oil
3 cloves garlic, minced
4 green onions, white ends only, thinly sliced
4 (6oz) center cut porkchops or cutlets, trimmed fat and cut across the grain into 1/4-inch thick slices
1. Cook the spaghetti according to the package instructions and set aside. In a medium bowl, whisk the 1/2 cup of chicken broth, sweet potato puree, soy sauce, brown sugar, sesame oil, and cornstarch. Set aside.
2.Heat the olive oil in the large skiller over med-high heat. Add the garlic, green onions, and pork. Cook until the garlic and onions become fragrant and the pork begins to brown, 4-5 mins.
3. Add the soy sauce mixture and spagetti to the skillet. Reduce the heat to low. Cook 1-2 mins more, stirring well, until a thick sauce forms and coats the noodles. Add the remaining chicken broth if the sauce is too thick. Serve immediately.
Honey Mustard Chicken
1 cup whole-wheat breadcrumbs
1/2 cup finely crushed unsalted pretzels
1 tablespoon grated Parmesan
1/2 teaspoon sweet paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup sweet potato puree
3 tablespoons honey
1 large egg
1 teaspoon Dijon mustard
1 1/2 lbs boneless, skinless chicken, cut into small chunks
1 tablespoon olive oil
1. On a piece of waxed paper or foil, stir breadcrumbs, pretzel crumbs, Parmesan, paprika, garlic powder, and onion powder together.
2. In a shallow dish mix the puree, honey, egg, and mustard. Dip the chicken chucks into the puree and then coatin the breadcrumb mixture. Set aside.
3. Coat a large skillet with cooking spray, add the olive oil, and set over medium-high heat. Brown the chicken on the first side, cooking 4-5 mins, until the breadcrumb coating is crispy and golden. Turn the chicken and cook 4-5 mins more, until the chicken is cooked through.
1/2 cup finely crushed unsalted pretzels
1 tablespoon grated Parmesan
1/2 teaspoon sweet paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup sweet potato puree
3 tablespoons honey
1 large egg
1 teaspoon Dijon mustard
1 1/2 lbs boneless, skinless chicken, cut into small chunks
1 tablespoon olive oil
1. On a piece of waxed paper or foil, stir breadcrumbs, pretzel crumbs, Parmesan, paprika, garlic powder, and onion powder together.
2. In a shallow dish mix the puree, honey, egg, and mustard. Dip the chicken chucks into the puree and then coatin the breadcrumb mixture. Set aside.
3. Coat a large skillet with cooking spray, add the olive oil, and set over medium-high heat. Brown the chicken on the first side, cooking 4-5 mins, until the breadcrumb coating is crispy and golden. Turn the chicken and cook 4-5 mins more, until the chicken is cooked through.
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