Chicken A lighter take on Chicken Scarpariello that's delicious,and also happens to be gluten-free, low-carb and paleo-friendly. I'm thrilled to share this recipe from my friend Jackie Ourman of CAFE (Celiac and Allergy Friendly Epicurean). I met her last summer at the Big Summer Potluck after tasting her gluten-free coconut cake that was unforgettable! After she shared this chicken recipe with me, I tested it myself and thought it was great – I think you will too! My name is Jackie Ourman, I'm so thrilled to be here on Skinnytaste today. The recipes are amazing and you are some of the best and most engaged readers on any food blog out there. I recently graduated from culinary school at the Institute of Culinary Education in New York City and completed an internship in the test kitchen at Bon Appétit Magazine. However, my most important job is being a mom of 3 incredible young boys. Gluten-Free is not a fad for the many people out there who need it for celiac disease or other medical issues.
Cilantro Lime Shrimp Cilantro and lime make this simple shrimp dish outstanding – and it takes just minutes to make! This is an oldie but goodie, a regular in my home. I was making it for dinner the other night and felt the need to re-shoot it. Cilantro Lime ShrimpSkinnytaste.comServings: 6 • Serving Size: 2/3 cup • Old Points: 3 pts • Points+: 3 ptsCalories: 119 • Fat: 3 g • Protein: 19 g • Carb: 2 g • Fiber: 0 g • Sugar: 0Cholest: 144 • Sodium: 140 (without the salt)Ingredients: 1 1/2 pounds peeled and deveined jumbo shrimp1/4 teaspoon plus 1/8 teaspoon ground cuminKosher Salt and freshly ground black pepper2 teaspoons extra-virgin olive oil5 garlic cloves, crushed2 tablespoons lime juice (from 1 medium lime)3 to 4 tablespoons chopped fresh cilantro Directions:Season the shrimp with cumin, and salt and pepper to taste. Heat a large nonstick skillet over medium-high heat. Add the remaining 1 teaspoon oil and the remaining shrimp to the pan and cook, undisturbed, for about 2 minutes.
Coconut Chicken Salad with Warm Honey Mustard Vinaigrette Warm oven-fried coconut chicken over a bed of baby greens, cucumber, tomato, shredded carrots topped with a hot honey mustard vinaigrette. It's the perfect mix of salty and sweet, warm and cold. I'm not sure what it is about spring, maybe the thought of having to get into a bathing suit in just a few more months, or maybe it's just the sunshine that switches my brain to want less soups and stews to large main dish salads. This salad has plenty of protein to keep you satisfied and the warmth of the chicken doesn't leave me feel like I'm missing something. Serve this for lunch or dinner; use any combination of salad fixins' and dig in! For the chicken I found the cornflake crumbs gave this a nice crispy texture, but unseasoned breadcrumbs would work just as well in their place. Ingredients: Whisk all vinaigrette ingredients; set aside. Preheat oven to 375°. Combine coconut flakes, panko, cornflake crumbs and salt in a bowl. Lightly season chicken with salt.
5 Tips To Eat Healthy In The Face Of Social Pressure Raw Cinnamon-Cherry Beauty Bon Bons The holidays can be a particularly depressing time to be gluten-free. All those Christmas cookie swaps and New Year's Eve party petit fours don't usually cater well to dietary restrictions or Read It can be challenging to lose weight and stay fit during the holiday season, as I'm sure you know. There's also the added stress of the holiday season, which may lead to junk food cravings. Here are a few quick strategies for eating healthy, feeling relaxed, staying in control and having a great time during the holiday season. 1. Mental simulation — that is, visualizing yourself doing something with a successful outcome — reinforces neural pathways in your brain, which make it much easier to be successful. Before you go to a party, or before you go home for the holidays, visualize yourself there. 2. Make sure you've eaten real, healthy, live food before you go to a party. 3. Another idea is to bring your own raw cookies, chocolate, cakes and snacks. 4. 5.
Chinese Almond Chicken Recipe cancel TOP Filters What's in Your Fridge? Browse By: Next Recipe Stumped for dinner? Recipe Box Grocery List Print Share Improv Chicken (2:11) More Learn how to improvise when cooking chicken to make variety of recipes. More Videos Total Time 45mins Prep 45 mins Cook 0 mins This variation has snow peas and water chestnuts. Make and share this Chinese Almond Chicken recipe from Food.com. Skip to Next Recipe Ingredients Nutrition Marinade1 chicken breast (cut into small cubes) 2 garlic cloves (minced) 1 teaspoon gingerroot (minced or grated) 3 tablespoons soy sauce 1 teaspoon cornstarch Vegetables4 ounces almonds (slivered or halved) 4 ounces snow peas (sliced) 5 ounces water chestnuts (drained and sliced) or 5 ounces bamboo shoots (drained and sliced) Sauce1 teaspoon cornstarch 1⁄4 cup chicken broth 1⁄4 cup sherry wine or 1⁄4 cup white wine 2 teaspoons sugar Check Out Our Top Poultry Recipe Directions Marinade chicken pieces in garlic,ginger,soy and cornstarch for 15 to 20 minute. Up Next
Grilled Garlic Dijon Herb Salmon Salmon fillets seasoned with a garlic, Dijon herb sauce and served with a squeeze of fresh lemon... delicious!! Happy Wednesday! I'm busy as a bee, working on my cookbook so I wanted to share a recipe from the archives. Salmon is a fatty fish, rich in heart-healthy omega-3 fatty acids, protein, and vitamin A. I used a cast iron grill pan to make this but an outdoor grill works just the same, be sure the grates are clean and oiled to prevent sticking. Grilled Garlic Dijon Herb SalmonSkinnytaste.com Servings: 4 • Serving Size: 1 fillet w lemon • Old Points: 5 pt • Points+: 6 pt Calories: 233.6 • Fat: 7.9 g • Protein: 34.7 g • Carb: 3.1 g • Fiber: 0.1 g • Sugar: 0.2 g Sodium: 240.6 mg (without salt) Ingredients: 4 garlic cloves1 tsp dried Herbs de Provence1 tsp red wine vinegar1 tsp olive oil2 tbsp Dijon mustardolive oil spray (I used my misto)4 (6 oz) wild salmon fillets, 1" thick (if frozen, thaw first)salt and fresh ground pepper to taste4 lemon wedges for serving Directions:
Healthy Baked Chicken Nuggets Chunks of all white meat chicken breasts coated in breadcrumbs and parmesan cheese then baked until golden. An easy chicken recipe your whole family will love. What can be more kid friendly than chicken nuggets, even the pickiest kids like them. Serve them with ketchup, bbq sauce or whatever you like to dip your nuggets into. Adults can serve them over your favorite salad for a satisfying lunch. Kids love finger foods or anything you can eat with toothpicks so when my daughter was young I would make her a dish of bite sized goodies she liked such as tomatoes, olives, pasta, etc. and served them with toothpicks and she always cleaned her plate! Once I'm in breading mode I usually make breaded zucchini sticks as well and bake them all at the same time along with some pasta and a salad for a complete meal. Double these for more or make half for less servings. Ingredients: Preheat oven to 425°. Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another.
A Journey to Thin: Chunky Monkey Green Smoothie- 4 Points Plus- Recipe Week 11 Ingredients: 1 banana 1 cup fresh spinach 1/3 cup light vanilla yogurt 1 Tbs. Peanut Butter 1 cup crushed ice Directions: Add the banana, spinach and yogurt to the blender. Blend until smooth. This makes one smoothie for 4 Points Plus! Easy Slow Cooker Chili Recipe Ah, the crockpot, our favorite appliance for patient, no-stress, flavor-building cooking. Chili is one of the best things to make in the slow cooker, pretty much the easiest way to get the richness of a long-simmering stovetop chili. To start developing the flavors, sauté the vegetables, ground beef, and spices, then put the mixture into the crockpot along with tomatoes and kidney beans. Let it do its thing overnight or all day until it’s thickened and has a nice beefy flavor, then stir in jalapeños for a kick of heat. Serve with Skillet Cornbread or Buttermilk Biscuits, or as the essential component of Chili-Cheese Nachos. To use dried beans in place of canned, start with 1 cup dried beans, soaked and cooked to yield 3 cups. Make-ahead note: The flavors continue to develop as the chili sits, so go ahead and make it up to 2 days in advance and refrigerate it in a container with a tightfitting lid.