Shrimp Creole | Ginas Skinny Recipes Note: Since Mardi Gras 2012 is next Tuesday, February 21st I thought I would bring this recipe to the front for easy reference since so many of you enjoyed this lightened Creole dish. Enjoy! This southern Louisiana shrimp dish is cooked with tomatoes, onions, peppers and celery. With Fat Tuesday right around the corner, I was craving some Creole food and I knew exactly who to go to, my friend Mary from Deep South Dish. Turned out delicious and it was quick and easy to make. Ingredients: In a large skillet heat the olive oil over medium heat. Make a slurry of the flour and water and stir into the tomato mixture. Add chopped green onion and parsley and serve.
Key West Chicken You know me...always on the lookout for a new marinade! Chicken always needs a little something to give it some depth, and this marinade had a nice sweet/salty/citrus-y thing going on that made it the perfect light flavor when charred on the grill. If you're sick of your plain old marinated in italian dressing chicken, this marinade is for you... 3 T soy sauce 2 T honey 1 T vegetable oil (I used olive oil as it's more heart healthy) juice of 1 lime 1 t minced garlic 4 boneless, skinless chicken breasts In a small bowl, combine the marinade ingredients and then pour over chicken in a container to sit overnight. Grill as you would a normal chicken breast and prepare to have your mind blown.
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.
Chicken Pot Pie Soup The taste of chicken pot pie, in a soup! It's a blizzard here today and I'm snowed in! No worries, I have all the ingredients to make this soup and I thought I would share this popular recipe from the archives for those of you who are new followers. Hopefully you'll be inspired to make it this week for your family, trust me you'll be glad you did! Chicken pot pie is ultimate comfort food and this creamy, chunky soup is loaded with chicken, potatoes, mushrooms, peas, carrots, corn, celery, onions and green beans in every bite. You can modify this with the vegetables you like to suit your taste. This recipe requires cooked chicken breast. Leftovers make a great lunch!! Chicken Pot Pie SoupSkinnytaste.comServings: 9 • Serving Size: 1 cup • Old Points: 3 pt • Points+: 4 pts Calories: 169.2 • Fat: 1.2 g • Protein: 18.5 g • Carb: 21.2 g • Fiber: 2.3 g Ingredients: Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended.
Chicken Divan, Lightened Up | Ginas Skinny Recipes Broccoli and chicken in a creamy cheesy sauce, topped with more cheese and breadcrumbs. Your family will thank you for this! Casseroles are highly requested makeovers, so I will try to publish at least one new casserole a week. Put in your requests here if you have a favorite. Chicken Divan was created in the 1930s at the Divan Parisian Restaurant in Manhattan, and since has become an American classic. While most recipes call for mayonnaise, canned soup, and a lot more fat, this recipe has been significantly lightened up to maintain it's flavor without all the added fat. You can make this quicker by using leftover chicken, or precooked chicken breasts. Chicken Divan, Lightened UpGina's Weight Watcher Recipes Servings: 6 • Serving Size: 1/6th • Old Points: 7 pts • Points+: 8 pts Season the chicken with salt and pepper. Heat a medium skillet on medium heat. Arrange the broccoli in a casserole dish and pour half of the sauce over the broccoli. Bake 30 minutes, serve hot.
Baked Ranch Chicken Recipe - 5 Points I have to say, this Baked Ranch Chicken is one of the best Weight Watchers Chicken Recipes I’ve ever had. It’s so simple, and yet so delicious. The flavors are perfect, and the crunchy cornflakes breading works wonderfully. My family really enjoyed this dish, and it has definitely become a staple in our house. A real treat for the fried chicken lover, this healthier Baked Ranch Chicken is amazing! Ingredients 4 skinless, boneless chicken breasts (4oz each)1 cup cornflakes cereal1 packet dry Ranch dressing mix1/2 cup fat free sour cream Instructions Preheat oven to 350 degrees F (175 degrees C). Preparation time: 10 minute(s) Cooking time: 1 hour(s) Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein Number of servings (yield): 4 Culinary tradition: USA (Southern) Entire recipe makes 4 servings Serving size is 1 chicken breast Each serving = 5 Points + PER SERVING: 198 calories; 3g fat; 10g carbohydrates; 31g protein; 0g fiber
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.
Crock Pot Asian Pork with Mushrooms Boneless pork roast slow cooked in Asian spices creates a aromatic pork dish with mushrooms and broth, perfect over noodles or rice with fresh chopped green onions, cilantro and sriracha. I'm liking my crock pot more and more lately because I am understanding how to make it work and what not to do from some crock pot disasters in my past. Food cooked in the crock pot is blander than dishes made on the stove. To compensate, I learned to boost the seasoning and I usually have to add more at the very end to taste. Because this makes a lot, I enjoyed this two nights with leftovers to spare. The second night, I reheated some of the pork and broth on the stove and though in some handfuls of baby spinach to it and let it wilt. A few notes about the ingredients: I always buy sesame oil with cayenne at the asian grocery, it's infused with cayenne and very spicy. Ingredients: Season pork on all side with salt and fresh cracked pepper. Meanwhile, shred the pork using two forks.
Chicken Breasts with Mushroom Cream Sauce 2 5-ounce boneless, skinless chicken breasts, trimmed and tenders removed (see Tips & Techniques) 1/2 teaspoon(s) freshly ground pepper 1/4 teaspoon(s) salt 1 tablespoon(s) canola oil 1 medium shallot, minced 1 cup(s) thinly sliced shiitake mushroom caps 2 tablespoon(s) dry vermouth, or dry white wine 1/4 cup(s) reduced-sodium chicken broth 2 tablespoon(s) heavy cream 2 tablespoon(s) minced fresh chives, or scallion greens Season chicken with pepper and salt on both sides. Heat oil in a medium skillet over medium heat. Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown and an instant-read thermometer inserted into the thickest part registers 165°F, 12 to 16 minutes. Transfer to a plate and tent with foil to keep warm. It's difficult to find an individual chicken breast small enough for one portion. Here are some alternate versions of this recipe created by our wonderful community of chefs!