Monday, June 26, 2006

Recipe

Just wanted to get on here quick and post a tasty sounding recipe.  Both of the following recipes are from those folks at SparkPeople.

Chicken Marsala
Serves: 4
Serving Size: 1 chicken breast with 1/3 cup sauce

Tomato juice, lemons, and mushrooms flavor this chicken recipe the lower salt and lower fat way.


INGREDIENTS

1/8 teaspoon black pepper
1/4 teaspoon salt
1/4 cup flour
4 chicken breasts, boned, skinless (5 oz.)
1 tablespoon olive oil
1/2 cup Tomato Juice
1/2 cup chicken stock, skim fat from top
1/2 lemon fresh lemon juice
1/2 cup sliced mushrooms
1 tablespoon fresh parsley, chopped

DIRECTIONS

1. Mix together pepper, salt, and flour. Coat chicken with seasoned flour.
2. In a heavy-bottomed skillet, heat oil. Place chicken breasts in skillet and brown on both sides. Then remove chicken from skillet and set aside.
3. To the skillet, add tomato juice and stir until heated. Add juice, stock, and mushrooms. Stir to toss, reduce heat, and cook for about 10 minutes until the sauce is partially reduced.
4. Return browned chicken breasts to skillet. Spoon sauce over the chicken.
5. Cover and cook for about 5-10 minutes or until chicken is done.
6. Serve sauce over chicken. Garnish with chopped parsley.

NUTRITION INFO

Calories: 232.5
Fat: 5.6 g
Carbohydrates: 35.5 g
Protein: 8.2 g

How about cheesecake for dessert?

Mini Cheesecakes
Serves: 12
Serving Size: 1 mini cheesecake

INGREDIENTS
12 low-fat vanilla wafers
3 oz. cream cheese, at room temperature
12 oz. fat-free cream cheese, at room temperature
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
cherry pie filling


DIRECTIONS

1. Preheat oven to 350° F. Line muffin tins with 12 foil cupcake papers. Place a vanilla wafer in the bottom of each cupcake paper.
2. In mixing bowl, beat cream cheese and fat-free cream cheese until smooth. Add sugar and vanilla and mix well. Add eggs and beat until smooth.
3. Pour cheesecake mixture into muffin tins. Bake for 20 minutes or until centers are almost set. Cool. Refrigerate 2 hours or overnight.
4. Decorate cheesecake tops with cherry pie filling.


NUTRITION INFO

Calories: 120.6
Fat: 4.4 g
Carbohydrates: 14.4 g
Protein: 6 g

There ya go.  Yummy and healthy!  Have a great day. 

Hugs!
Preview

1 comment:

pookyluvsu said...

That chicken sounds really yummy. Now the cheesecake sounds good to, but ever since I got sick from it when I was pregnant I just can't seem to eat it and that really sucks cause I do like cheesecake.

http://journals.aol.com/pookyluvsu/BehindHazelEyes/

Hugs, Angela