Savory Balsamic Herb Chicken
October 28, 2011 by Kristopher Simpson
Filed under Recipes
Savory Balsamic Herb Chicken (Serves: 4)
Bodies by Design Recipes
Ingredients:
- 32 oz boneless skinless chicken breast
- 2 cups fat free reduced sodium chicken broth
- 4 tbsps balsamic vinegar
- 2 tsps minced garlic
- 2 tbsps whole wheat flour
- 2 tsps leaves thyme
- 1 tbsp olive
- 1 cup chopped onion
- 1.Coat the chicken with the flour. Heat the oil in a 12-inch skillet over medium-high heat.
- 2.Add the chicken in 2 batches and cook until well browned on both sides.
- 3.Remove the chicken from the skillet, cover with foil.
- 4.Add the onion and garlic to the skillet and cook until tender.
- 5.Stir the broth, vinegar and thyme in the skillet and heat to a boil. Return the chicken to the skillet.
- 6.Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.
- 7.Serve the chicken and sauce with rice or mashed potatoes.
- Dinner
- 10 Minutes
- 25 Minutes
- 4 oz lowfat plain yogurt
- 2 tsps garlic cloves, minced
- 1/2 tsp garlic powder
- 1 tsp leaves oregano
- 1 sprig dill
- 2 tsps olive oil
- 16 oz chicken
- 1/4 cup fresh lemon juice
- 1/2 cup pared, chopped cucumber, shredded
- 2 tbsps soy sauce, low sodium
- 1 large whole wheat pita
- 1 tbsp honey
- 1.Preheat oven to 400 °F (200 °C).
- 2.In a shallow baking pan, whisk together lemon juice, soy sauce, honey, minced garlic, oil and oregano.
- 3.Add chicken and turn to coat.
- 4.Bake until chicken is cooked through, about 25 to 30 minutes, spooning sauce over chicken once or twice during cooking.
- 5.Meanwhile, in a small bowl, combine yogurt, cucumber, dill and garlic powder.
- 6.When chicken is cool enough to handle, slice each piece crosswise into thin strips and place inside pita pocket halves.
- 7.Spoon 2 tablespoons of yogurt sauce into each pita half. Yields 2 halves per serving
- Lunch/ Dinner
- 15 Minutes
- 45 Minutes
- 4 cups grape nuts cereal
- 3/4 cup reduced fat peanut butter
- 1 cup raisins
- 1 cup sugar
- 1 cup light corn syrup
- 1.Microwave peanut butter, corn syrup and sugar in large bowl on high for 2 minutes or until just boiling. Stir well after each minute.
- 2.Add grape-nuts cereal and dried fruit, then mix well.
- 3.Press into greased 13×9″ pan and cool completely.
- 4.Cut into 30 bars and wrap individually in plastic or wax paper.
- 5.Store in tight container at room temperature and enjoy!
- Breakfast
- 10 Minutes
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Chicken Souvlaki Sandwich
October 27, 2011 by Kristopher Simpson
Filed under Recipes
Chicken Souvlaki Sandwich (Serves: 4)
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Peanut Butter Raisin Cereal Bar
October 26, 2011 by Kristopher Simpson
Filed under Recipes
Peanut Butter Raisin Cereal Bar (Yields: 30 Servings)
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