Wednesday, November 14, 2007

Slow Cooker Chicken Italiano

In my never ending search for lower calorie dinner options I found this recipe on SparkPeople. Based on the recipe it appeared super easy and fairly cost efficient, and yup, it was. I think the next time I give this one a try I will add a bit more of my own spices to the mix. Overall a good, quick Italian Chicken recipe (with my super large side of Broccoli)

Slow Cooker Chicken Italiano

Boneless skinless Chicken Breast Tenderloins 6 to 8 tenders
3/4 tsp salt
1/2 tsp black pepper
1/2 tsp dried oregano
1/2 tsp dried basil
2 bay leaves
32 oz jar Classico tomato and Basil Sauce

1. Place chicken on bottom of slow cooker.
2. Sprinkle seasonings over chicken.
3. Pour sauce over seasoned meat, stirring to be sure chicken is completely covered.
4.Cover. Cook on low 6 hours or on hight 3 1/2-4 hours.
5. Serve over pasta.
Works best in a 4 quart slow-cooker.

Number of Servings: 6

Tuesday, November 13, 2007

Beef Tamale Skillet

Here is another recipe I found from the Cookbook Junkie Blog. I was looking for a quick, easy Mexican type dish and thought this one fit the bill. It was super easy to make and from prep to done in 30 min was great for a quick dinner before evening events. I think the next time around I will play with the seasoning a bit more, and maybe try a specialty salsa.

Beef Tamale Skillet Meal
The Busy Mom’s Make It Quick Cookbook Copyright 2004

1 lb. extra-lean ground beef
2 cups chunky-style salsa
1 11-oz. can Mexicorn, drained
6 white corn tortillas, cut into ½-inch strips
2 tbsp. water
1 ½ cups nonfat shredded cheddar cheese

Spray large nonstick skillet with cooking spray and heat over medium-high heat. Add ground beef and cook, stirring frequently, until beef is browned and crumbled. Add salsa, Mexicorn, tortilla strips, and water; toss to mix. Reduce heat to medium, cover, and cook 10-15 minutes. Sprinkle cheese over top, cover, and cook on medium-low heat until cheese is melted.

Serves 4. We had more like 6 servings Per serving: 396 calories, 6.7g fat, 42g carbs, 39g protein, 61mg cholesterol, 5g fiber, 1377 mg sodium

Monday, November 12, 2007

Bistro Chicken and Garlic

So, in cruising around in other blogs I found a recipe for Bistro Chicken and Garlic. I found it in Paula's Blog (a different one of course) Cookbook Junkie. The recipe comes from The Sonoma Diet Cookbook. I had never made a wine/garlic sauce before so I figured I would give it a go. It overall turned out pretty good. Here was my final product.

Bistro Chicken and Garlic
The Sonoma Diet Cookbook Copyright

1 bulb garlic
1 tablespoon extra-virgin olive oil
4 skinless, boneless chicken breast halves (1 to 1 1/4 pounds total)
1/4 teaspoon dried basil, crushed
1/4 teaspoon dried thyme, crushed
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/4 cup dry vermouth or dry white wine


1. Preheat oven to 400°F. Separate cloves of garlic, discarding small papery cloves in center. Trim off stem end of each garlic clove, but do not peel. (This will facilitate squeezing garlic from peel after it is cooked.)

2. In a large ovenproof skillet heat olive oil over medium-high heat. Add garlic cloves and chicken. Cook about 4 minutes or until chicken is lightly browned, turning chicken and stirring garlic cloves once. Sprinkle chicken with basil, thyme, rosemary, kosher salt, and pepper; transfer skillet the oven. Bake, covered, for 12 to 15 minute or until chicken is tender and no longer pink (170°F) and garlic is tender.

3. Using a slotted spatula, transfer chicken to a serving platter, reserving juices in skillet; cover and keep warm. Transfer garlic cloves to a small bowl; set aside for 1 to 2 minutes to cool slightly.

4. Add vermouth or white wine to skillet. Squeeze softened garlic from skins into skillet; discard skins. On rangetop, bring to boiling over medium heat; reduce heat . Boil gently, uncovered, about 6 minutes or until sauce thickens slightly, stirring frequently. Pour garlic sauce over chicken. If desired, garnish with herb sprigs.

Makes 4 servings. Per serving: 185 cal, 5g fat, 66mg chol, 197mg sodium, 3g carbs, 0g fiber, 27g protein