Lemon Piccatta Chicken w/asparagus and artichokesIngredients
Instructionsslice one chicken breast long ways into three equal slices. Heat oil in a frying pan sprinkle both sides of the chicken with the garlic, italian seasoning and parmeasan cheese. work the seasonings in with your fingers to make sure it sticks to the chicken Brown both sides of chicken in the oil. remove chicken from pan when done, Drain off exccess oil. add remaining ingredients and cover , cook on medium until the asparagus is crisp but cooked. Add the chicken back into the mixture and toss in the "sauce" in the bottom of pan. Serve, makes3 | ||||||||||||||||||||||||||
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Souvlaki
Ingredients
- 1 /2 lemon, juiced 2 tablespoons olive oil 1/2 teaspoon dried oregano 1-1/2 cloves garlic, crushed 2 pounds pork tenderloin, cut into 1 inch cubes 1 medium yellow onions, cut into 1 inch pieces 1 green bell peppers, cut into 1 inch pieces skewers
Directions
1. In a large glass bowl, mix together lemon juice, olive oil, oregano, and garlic; add pork, onions, and green peppers, and stir to coat. Cover, and refrigerate for 2 to 3 hours.2. Preheat grill for medium-high heat. Thread pork, peppers, and onions onto skewers.
3. Lightly oil grate. Cook for 10 to 15 minutes, or to desired doneness, turning skewers frequently for even cooking.
Number of Servings: 6
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Avocado Tuna Salad
Ingredients
- 1 avocado halved 3 tbs FF mayo 1/2 tsp lemon juice 1/4 tsp dry mustard 3 drops hot pepper sauce 1/2 cup chopped tomato 2 tbs finely chopped onion 6 oz chunk light tuna 8 tomato slices lettuce leaves
Directions
Directions1 in med. bowl mash half avocado
2 add mayo, lemon juice, mustard and pepper sauce
3 blend thoroughly
4 chop remaining avocado half into small piece
5 fold into mayo mixture along with tomato, onion and tuna
6 for each serving arrange 2 slices on lettuce leaves
7 top with salad
Number of Servings: 3
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Garlic Brown Sugar Chicken
Ingredients
- Brown Sugar, 4 tsp unpacked Chicken Breast, no skin, 12 ounces Garlic, 1 clove Butter, salted, 2 tbsp Salt, 1 tsp Pepper, black, 1 dash
Directions
This makes four servings, 3 oz per person1. Melt the butter in a frying pan
2. Brown the garlic in the butter
3. Add chicken breasts to garlic and butter and cook thoroughly, adding salt and pepper as you like it.
4. When chicken is fully cooked add brown sugar on top of each breast
5. Allow the brown sugar to melt into the chicken (about 5 minutes)
6. Serve with your favorite carb, and veggie or salad. We usually have rice or noodles and carrots or green beans.
Number of Servings: 4
Recipe submitted by SparkPeople user ALECSANDRA.
Number of Servings: 4
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Crunchy Catfish
Ingredients
- 1/2c plain bread crumbs 1/2 teaspoon seasoning (Cajun, Creole, or Italian) 1tsp chili powder 1/4tsp ground pepper Four 4oz catfish fillets, cut into nuggets Fat free cooking spray
Directions
1. Preheat oven to 4252. Line cookie sheet with foil and spray with cooking spray. Pre-heat tray for 2 - 3 minutes
3. In large bowl combine bread crumbs, chili powder, and pepper.
4. Coat nuggets with cooking spray. Dip nuggets in mixture, cover completly
5.Place nuggets on cookie sheet and bake for 12-15min.
Can be served with hot sauce, reduced fat dressing, or lemon juice
Number of Servings: 1
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Cilantro Lime Chicken
Ingredients
- Chicken Breast, no skin, 16 ounces Lime Juice, .25 cup *cilantro (fresh), 0.5 cup Garlic, 6 cloves Honey, 1 tbsp Olive Oil, Extra Virgin, 1 tbs
Directions
Lightly pound chicken breasts with tenderizer hammer until they are an even thickness. Put ino a bowl with a lid.Add together rest of ingredients in a small bowl. Mix until well combined & honey is dissolved into the juice & oil.
Pour into bowl with chicken, put the lid on & give a good shake until chicken is well coated. Stick in the fridge for a few hours. (I usually do this first thing in the morning & just leave it all day until ready to cook)
Heat your grill - shake off excess marinade & grill chicken until fully cooked.
Serve 4oz per person.
Number of Servings: 4
Recipe submitted by SparkPeople user ACTUALSCALE.
Number of Servings: 4
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ARTICHOKE PASTA
Ingredients
| 1 1/2 pound(s) Chicken, breast, raw, without skin & bone | |
| 1/4 cup(s) canned pimento, chopped | |
| 3 cup(s) canned artichoke hearts, without oil | |
| 1 Tbsp balsamic vinegar | |
| 1 Tbsp lemon juice, canned or bottled | |
| 2 clove(s) garlic clove(s) (medium) | |
| 1 Tbsp onion powder | |
| 1 Tbsp Italian seasoning | |
| 2 Packets of Italian dressing mix | |
| 2 cup(s) cooked whole wheat pasta | |
| 3 Tbsp Country Crock Regular margarine plus omega | |
Instructions
cook pasta as instructed on box , drain and set aside.
reserve butter.
cook chicken until done with all other ingredients
mix in pasta and margarine.
serve. ____________________________________________________________________________
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Pork with a Creamy Chive Sauce
Ingredients
| 3 oz low fat cream cheese | |
| 4 Tbsp sherry cooking wine | |
| 1 tsp black pepper | |
| 2 Tbsp chives | |
| 1 clove(s) garlic clove(s) (medium) | |
| 1 pound(s) cooked center loin pork, lean only | |
Instructions
1.Sprinkle both sides of pork chops with pepper, rubbing it lightly into the pork. In a 10-inch skillet cook pork in hot oil for 8 to 10 minutes or until juices run clear and an instant-read thermometer inserted in center of chop registers 155 degrees F, turning halfway through cooking. Remove pork and keep warm.2.For sauce, carefully add the water to the hot skillet. Add sherry or broth to skillet and heat until bubbly. Add the cream cheese. Using a wire whisk, heat and whisk over medium heat until the cream cheese is melted. Transfer warm pork to 4 dinner plates. Spoon sauce atop pork. If desired, sprinkle with snipped chives.
3.Makes 4 servings.
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