Kristin's Yummy Stuff

I took and adapted this recipe from Kayln's Kitchen. It is a South Beach Phase 1 meal. And was DELICIOUS. The kids scarfed it. I made plenty for leftovers so that I could have a quick lunch this week. 6 chicken thighs (with skin and bone) 1 cup soy sauce (low-sodium soy sauce or Tamari is probably best, since the sauce gets reduced) 1/2 cup white wine vinegar (I used half white vinegar and half white cooking wine since our commisary did not have this) 1 1/4 cup water 2 tsp. garlic puree 3 bay leaves 1 small onion, sliced in large slices fresh ground black pepper to taste Trim excess skin and fat from chicken, but leave some on. Put chicken in single layer, skin side down, in heavy pan on Med High. Brown on each side. Mix other ingredients and pour over chicken. Simmer for 1/2 hour or so until cooked nearly cooked through, turning once. Remove chicken and place on broiler tray or in shallow glass casserole which will fit under your broiler. Strain liquid to remove ...

My sister in law swears by this low cal recipe. Can't wait to try it. She found it at verybestbaby.com. Citrus Chicken Spoon fruit sauce over chicken and serve with greens. Ingredients: 1 cup fresh orange juice divided 1 teaspoon cornstarch 2 teaspoons extra virgin olive oil divided 2 tablespoons chopped shallot 2 cloves garlic finely chopped 1/2 cup water 1 tablespoon reduced-sodium soy sauce 1/2 teaspoon MAGGI Reduced Sodium Chicken Flavor Instant Bouillon 1/2 teaspoon ground ginger 1 teaspoon butter 4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves Makes 4 Serving(s) Prep Time: 10 mins.Cook Time: 25 mins. Preparation Instructions: COMBINE 2 tablespoons orange juice and cornstarch in small bowl; stir well. HEAT 1 teaspoon oil in small saucepan over medium-high heat. Add shallot and garlic; cook, stirring frequently, for 2 minutes. Stir in remaining orange juice, water, soy sauce, bouillon and ginger. Bring to a boil; cook, stirring occasionally, for 5 minute...

2 tsp olive oil Four 4-ounce skinless chicken thighs 1 onion, chopped 3 garlic cloves, minced 3 cups sliced mushrooms One 14 1/2 oz can diced tomatoes 1 green bell pepper, seeded and diced (I might use red) 1/4 cup tomato paste 1 tsp oregano 1/2 tsp black pepper 4 cups hot cooked spaghetti 1. In a large non-stick skillet, heat the oil, Add chicken and brown 2 minutes on each side. Transfer to plate. 2. In same skillet, cook the onion and garlic, stirring as needed until softened about 5 min 3. Add mushrooms, tomatoes, bell pepper, tomato paste, oregano, and black pepper. Bring to a boil, stirring as needed. Return chicken to skillet. Reduce heat and simmer, covered, stirring as needed, until chicken is cooked through. About 25 min. Serve the spaghetti, topped with the chicken and sauce. 419 calories 2g fat 5g fiber 8 pts .

1 teaspoon salt 3 chicken breast halves (about 6 ounces each) 1 tablespoon freshly chopped sage 3 thin slices prosciutto ham Flour to coat chicken breasts 1/3 heaping cup olive oil 1/2 cup white wine 3 to 4 large artichoke hearts, quartered 1/4 cup fresh lemon juice 1/4 cup whipping cream 1 tablespoon butter 2 tablespoons capers for garnish Lightly salt chicken breasts. Sprinkle evenly with chopped sage. Place slice of prosciutto on top of each chicken breast, cutting or folding to fit as needed. Pound chicken breasts until thickness of chicken reaches about 3/8-inch. Lightly flour chicken pressed with prosciutto. Heat oil in very large saute pan. Place chicken breasts in hot oil, prosciutto side down. Cool over medium heat until lightly browned, about 3 minutes. Turn chicken over and cook the other side until chicken is browned and cooked through, 4 to 5 minutes. Remove chicken from pan and keep warm. Drain oil from pan, then deglaze pan with wine over high heat. Add artichokes, and r...