Mandy's Marvelous Meals

Recipes, tips, tricks, and my journey into cooking fabulous food!

Happy Belated New Year!


I hope everyone is having a great 2015 so far….and I hope you’re all sticking to your resolutions. I haven’t made resolutions this year, but rather have extended my goals from 2014 (all of which are going quite well!) and added a few new one’s here and there. One of my main goals is to get back to cooking and blogging! Grad school will be over in just four months so there are no more excuses. I’ve had some posts written but never got around to posting so you can look forward to those in the next few weeks. The end of 2014 was full of positive changes for Hubs and me. We are regularly exercising and eating clean. Most importantly we are feeling great, better than ever before. You can look forward to some delicious recipes made with real food.

small-steps

So to kick off the return of my blog here is a quick recipe to make zucchini & carrot noodles with red sauce. I use this product to make the noodles but there are all kinds of contraptions on  the market that you can pick up. You can also just use a julienne slicer if you don’t want to buy another kitchen gadget. If you can, I recommend using organic canned crushed tomatoes or make your own.

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Zucchini & Carrot ‘Noodles’ in Red Sauce

(Makes 2 servings)

1 medium carrot

1/4-1/2 small zucchini

1 tsp. olive oil

2 tbsp. chopped onion

1 garlic clove, minced

1 cup organic canned crushed tomatoes

1-2 tsp. Italian seasoning

salt & pepper, to taste

  1. Peel the zucchini.
  2. Using a spiralizer or julienne cutter make the carrots and zucchini into noodles.
  3. Bring a pot of water to a boil. Add the zucchini & carrots and boil for 1-2 minutes. Keep a close eye on them; you want them to be firm and overcooking will cause them to be mushy. Remove from water and set aside.
  4. Heat the olive oil in a pot. Add the onion and cook for 3-5 minutes until soft and translucent. Add the garlic and cook for about 30 seconds until fragrant.
  5. Add the crushed tomatoes, Italian seasoning and salt and pepper. Simmer for 5-10 minutes until heated through. Adjust seasoning as necessary.
  6. Add sauce to the noodles and serve!

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Creamy Chicken Piccata


So like many bloggers…and many many women out there…I am obsessed with Pinterest. I have found such great ideas, recipes, clothes, tips, etc. Today’s post is for one of the very first recipes I found on Pinterest and tried out. Like any recipe it required some adjusting to get it just right, but last night when I made it Hubby & I both agreed that I had hit the mark! The original recipe, “Creamy Grilled Chicken Piccata”, calls for you to grill the chicken but since I didn’t plan ahead to make this I didn’t have a chance to marinade the chicken and thus I just decided to go ahead and make it in a pan. I used all fresh ingredients (no dried herbs, please!!!!) so if you do substitute dried you can just add the dry herbs (ex. basil, garlic powder) directly to the flour, rather than blending them like the directions below. I’ve also made a “slimmed down” version of this which tasted great, as well.  Hubby didn’t even know it was “healthified”, which is my test for how good my “slimmed down sensations” really are (trust me, he usually can tell right away when I make it low-fat). Too make it healthier use whole wheat pasta, fat free half & half, light butter, and only 1/2 cup of cheese and you can use a non-stick pan to eliminate the need for olive oil, or you can grill your chicken like the original recipe calls for.

Make this for a quick and easy weeknight meal or for date night in with your Honey! You won’t be disappointed!!

Creamy Chicken Piccata

(Modified from Plain Chicken)

2 boneless skinless chicken breasts (approx. 8 oz. each)

1/4 cup flour

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

1/4 cup egg substitute, such as Egg Beaters (or 1 egg)

1/2 cup fresh basil leaves, packed

2 cloves garlic, minced

2 lemons

2 cups fresh pasta, such as penne or gemelli (if you don’t want to make your own it is available in the dairy or deli refrigerated section of the grocery store)

2 tbsp. butter

1/2 cup heavy cream

2 tbsp. capers, rinsed & drained

1/2 cup parmesan cheese

1/4 cup asiago cheese (or other cheese of your choice)

  1. Prepare the chicken by pounding to about 1/4″ thick. In a shallow dish or plate combine the flour, salt & pepper. Combine the juice of 1 lemon, the egg substitute, 1/4 cup basil, and 1 clove of garlic in a blender. Blend on high for a few seconds to combine all ingredients, making sure the garlic is finely chopped. Pour this into another shallow dish or plate.
  2. Cook the pasta according to the package directions. Reserve 1/2 cup of the pasta water and drain the pasta. Set aside until ready to use.
  3. Heat the olive oil in a large skillet.
  4. Dredge the chicken in the flour mixture, making sure to coat well and shaking off any excess. Next, dredge the chicken through the egg mixture, shaking off any excess.
  5. Place the chicken in the heated oil and cook for about 5 minutes per side or until internal temperature reaches 165 degrees F. (If chicken gets done before sauce cover with foil and place in an oven on the “warm” setting (around 170 degrees F).
  6. To make the sauce, melt the butter in a saucepan over medium heat (I used the same pan that I used to cook the pasta). Add 1 clove of minced garlic and cook just until fragrant (about 30 seconds to 1 minute). Add the juice of 1 lemon. Next add the heavy cream by whisking in and continuing to whisk until heated through. Whisk in the cheese, stirring until cheese has melted. Once sauce has thickened (should just coat the back of a spoon) add the capers and basil and stir until just combined. If sauce is too thick add some of the reserved pasta water a little bit at a time until you reach desired consistency. Last, add the pasta and stir to coat well.
  7. Serve about 1 cup of pasta in a bowl and place one chicken breast over the top. Sprinkle with freshly grated parmesan cheese.
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Chicken Thighs in the Slow Cooker


Wow, I can’t believe how much I’ve slacked off on my blogging! First I hadn’t been feeling well…even having to call out sick from work, which I haven’t done in over 2 years!! Then life just got busy with a party for Hubby’s Motor Cycle Club & a girl’s getaway to Atlantic City…the Blog had to take a back seat! Anyway, despite my illness, fatigue and busy schedule, I still managed to cook a few good meals and even snap a picture here and there.

So what’s the best kind of meal to make when you don’t feel like cooking?? A Crockpot /slow cooker meal, of course!  My inspiration for this recipe is from the Pioneer Woman, Ree Drummand. The original recipe, Penne with Chicken Thighs, call for the thighs to be cooked in the oven for 1 ½ hours, so I figured why not just throw it in the Crockpot. Be careful with how long you cook this in the slow cooker, though. Even with the low heat of a slow cooker chicken can and will get dried out if left in too long. So, I wouldn’t recommend this as one of those that you start in the morning so it’s done when you return home. It will only take about 2 hours on high (or low if your crockpot runs a little hot…which mine does.) After 2-3 hours use a meat thermometer to make sure the chicken has been cooked through. Remember cooking times are approximate and you can never be sure if meat is cooked thoroughly without taking the temperature. Serve the chicken thighs with any pasta that you like or have on hand. I recommend using my Marina Sauce, but you can use jar spaghetti/marinara if you want to.

Crockpot Chicken Thighs

4 bone-in chicken thighs

1 tbsp. olive oil

Salt & Pepper, to taste

1 tsp. Italian Seasoning

Marinara Sauce

¼ cup parmesan cheese

  1. Season the chicken thighs with the salt, pepper, and Italian seasoning.
  2. Heat the oil in a skillet and brown the chicken thighs on both sides (about 3-5 minutes per side).
  3. Transfer to the slow cooker and add the marinara sauce. Cook the chicken thighs in the slow cooker for 2 hours on high or 3-4 hours on low (this depends solely on your slow cooker).
  4. When chicken is cooked through serve over cooked pasta of your choice and sprinkle with the parmesan cheese.

 

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Grilled Ranch-Style Chicken


There is truly nothing like going out to your garden and getting the fresh herbs that you need for a recipe, which is exactly what I did when I made the marinade for this ranch-style grilled chicken. This recipe works best with fresh herbs but you can definitely substitute dried, just remember to use less.  Also, I like to put my marinades in the blender (I have the Cuisinart CPB-300 SmartPower 15-Piece Compact Portable Blending/Chopping System, so it’s pretty convenient) when I am using fresh herbs, personally I think it helps get all the flavors into the meat better, plus sometimes I get a little bit lazy and don’t really feel like chopping everything up, so blending it takes care of that!  So you can either just chop everything up and mix it together or throw it all in the blender. Totally your choice! I called this “ranch-style” because it is not your typical creamy ranch, but I still used all the seasonings from my Ranch Dressing.

Grilled Ranch Style Chicken

10 oz. boneless skinless chicken breast

2 tbsp. fresh parsley, chopped

1 clove garlic, minced

2 tbsp. fresh chives, chopped

2 tbsp. olive oil

1 tbsp. white vinegar

Salt & pepper, to taste

Place all ingredients except for chicken in a medium bowl and whisk until well combined (or put it all in a blender and blend for a few seconds). Place chicken in a Ziploc bag and pour in the marinade. Seal. Allow to marinate for at least 2 hours or overnight. Grill chicken over medium high heat for about 20 minutes, until internal temperature reaches 165 degrees F.

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Grilled Veggies


This weekend marks the unofficial start of summer and it also means “Grilling Season” (although for those of us who love to grill I’m sure this started already!).

For those of you who have been following my blog and are more interested in some of my “healthier” posts, I just wanted to say that despite my lack of posting about my weight loss journey and Slimmed Down Sensations, I am still going strong (just not as quickly as I’d hoped)!  I’m still filling up with lots and lots of veggies and made this side the other night with dinner. It does have a higher Weight Watchers Points Plus value because of the oil, but I’ve played around with it a bit and found that this was the minimum amount of oil I could use to get that great flavor. Throughout the meal I couldn’t stop mentioning how awesome the veggies were! I completely cleaned my plate!!

 For me to rave about vegetables is MONUMENTAL!! This makes a really big portion and is very filling. I used a grill basket to put everything in. You could do this on foil, but you won’t get the same chargrilled taste. Also, if you are very particular about the texture of your veggies you may want to add the different veggies based on the length of time they’ll take to get done…for instance the carrots, broccoli and eggplant will take a little bit longer than the asparagus & onions. I put everything on at the same time and the asparagus, onions and even the broccoli were a little bit softer than they should have been, but this really didn’t bother me because the overall flavor was so good I didn’t even think about the texture. You could also par-boil the carrots to soften them up and they won’t need to be on the grill for so long.  You can pretty much add whatever veggies you want, but for me the veggies listed in the recipe have been the best combo I’ve tried so far.

 So without further ado…here is my grilled veggie recipe (modified from an Emeril recipe ).

Cheers to Grilling Season!!!!

Grilled Veggies (Makes 4 servings; 1 serving = 4 Weight Watchers Points Plus)

(Source: Emeril Lagasse)

1/3 cup extra virgin olive oil

3 tbsp. balsamic vinegar

1 tbsp. chopped fresh basil

1 tbsp. chopped fresh oregano

1 tbsp. chopped fresh parsley

1 small eggplant, cubed

4 medium carrots, peeled and sliced

6-8 asparagus spears, cut into 1″ pieces

1 small head of broccoli, chopped

1 small onion, sliced

  1. In a medium bowl whisk together the olive oil, balsamic vinegar, and fresh herbs.
  2. Prepare vegetables as stated above and add to a large Ziploc bag.
  3. Pour marinade over vegetables and place in refrigerator for 30 minutes to 1 hour.
  4. Preheat grill to medium heat and place vegetables in a grill basket over direct heat for about 10 minutes.
  5. After the first 10 minutes move grill basket to indirect heat for another 10 minutes or until all the vegetables are tender.
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Grilled Polenta


This is a really yummy, easy and unique side dish! It is one of those things you should serve for company because they’ll think you worked really hard to make it and you’ll definitely impress them. It will just be our little secret that it is so simple!! Don’t have a grill? The polenta can be pan fried as well (but I prefer the grilled version 😉 !) You can also try switching it up with different cheeses.

USA Pans Mini Loaf Pan

Also, I’d like to mention that I had recently purchased this mini loaf pan made by USA Pans at Bed Bath & Beyond. I wanted to make mini pound cakes and typically I buy Wilton pans, but they didn’t have the one I needed so I came across this one. It was a little on the pricey side and that shiney silver made me a little skeptical that it actually was good quality and non-stick. However, I really didn’t have a choice because I needed the pound cakes for that same evening. I was pleasantly surprised by how good this pan is. It is really durable and I have had no problems in regards to sticking…everything pops out with no problem (this may be one of the best non-stick pans I’ve ever used). Plus, it feels good to actually purchase something that is made in the U.S.A.!

Grilled Polenta (Makes 8 servings)

1 1/2 cups chicken stock

1 1/2 cups milk (whole or 2%)

1 cup instant polenta

1-2 tsp. salt (to taste)

1/2  tsp. pepper (or to taste)

2 tbsp. butter

1/4 cup gorgonzola cheese crumbles

    1.  In a medium saucepan bring the milk and chicken stock to a boil.

    2. Reduce heat and add the polenta, pouring in a steady stream while whisking.

    3. Whisk continuously until thickened about 2-3 minutes.

    4. Remove from heat and stir in the salt, pepper, butter and cheese.

    5. Pour hot polenta into cake pan and allow to cool.

    6. Place in refrigerator for at least 2 hours (can be made up to one day in advance).

    7. When ready to grill remove polenta from cake pan, if using a round pan cut into 8 slices.

    8. Brush each piece of polenta lighty with olive oil and place on a preheated grill for about 3 minutes per side until heated through.

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Grilled Barbecue Chicken Pizza


Grilled Barbecue Chicken Pizza

For those of you who read my posts regularly, I’m sure you’ve figured out by now that I love to grill!  I will attempt to grill everything! One of my favorite things to make on the grill is pizza and bread. Grilled pizza has become quite popular over the last few years and with good reason…it tastes great! So here is a really quick and easy meal that everyone will love. Typically this is one of the meals I throw together when I have leftover chicken, but you can always cook your chicken right before making the pizza. If you’ve read how to make grilled pizza you may have been told to oil your dough, but that is actually not necessary. I usually always oil my grill grates because it does help prevent foods from sticking but it also keeps the grates in better condition, however this is also not necessary for pizza. Once the dough firms up it will come right off the grate with no problems. I never measure my ingredients for this so although I’ve included measurements for each ingredient in the recipe ultimately you can just put the toppings on to your own preference.

Grilled Barbecue Chicken Pizza

1 Pizza Dough (homemade or store bought is fine)

1 cup Barbecue Sauce

1 cup Mozzarella Cheese

1 cup Cheddar Cheese

2 slices of cooked bacon

1/2 cup cooked chicken, shredded

 1/4 cup chopped red onions

  1. Preheat grill to medium heat.

  2. Divide dough into four and flatten using a rolling pin or your hands.

  3. Place each piece of dough on the grill for 3 minutes over direct heat.

  4. Remove the dough from the grill to add toppings. On the cooked side of the dough, place about 1/4 cup of barbecue sauce, 1 tbsp. onions, 2 tbsp. of shredded chicken over each piece of dough. Crumble the bacon over the pizzas and add the cheese (about 1/4 cup of Mozzarella & 1/4 cup of cheddar on each pizza).

  5. Return the dough to the grill uncooked side down and allow to cook for another 2-3 minutes over direct heat. Then continue to cook the pizzas over indirect heat until the toppings are heated through and the cheese is melted.

  6. Cut into slices or squares and serve!

 

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Homemade Hamburger Helper….Slimmed Down!!


So who out there is going to own up and admit they like Hamburger Helper?

Ok, I’ll start…I like Hamburger Helper…ok, ok…I love Hamburger Helper!

I love Hamburger Helper and I am not ashamed to say it!!!

Now, doesn’t it feel good to come clean about these things? 😉

Hamburger Helper has been around for about 40 years now (According to Wikipedia it was first introduced in 1971). If you were lucky like me as a kid you got to eat it for dinner once in a while and you probably loved it. If you have kids now and you are cool enough to serve them Hamburger Helper they probably love it as well. Even in adulthood I’ve never tired of the ease of browning some ground beef and adding a few ingredients and coming out with a quick and tasty meal. Now when I say “tasty” I really mean salty and processed. As a child I never realized that this yummy food was any different than when my mom cooked a real meal, but as I got older this meal became a guilty pleasure knowing that it is basically a box of chemicals and salt. I even started adding broccoli to it, to make it “healthier”. LOL!! (Don’t you just love how easily I can rationalize things?)

So this past weekend when I did my meal planning (yes, I started planning all of my meals, as well as Hubby’s dinner, a week in advance) for the week and knew I’d be getting home late from work one night I put Hamburger Helper on the menu. It’s perfect for a busy night because you can just throw everything together in no time and still say you “cooked”! Then the guilt started to set in….I mean it’s not a very Weight Watchers friendly food…or a healthy food in general. So, I got to thinking…someone out there must have come up with a “homemade” version.

After a quick search on Google, I found this blog. Awesome!!! Not only does she give you the “base” for the helper recipes, she gives you all different varieties. There are also instructions for making your own “packets” to keep on hand just like the boxed variety. Genius!!! The recipe I’m sharing with you today is a slimmed down slightly altered version of her recipe for the cheeseburger macaroni flavor.

Here is where I have to warn you…I thought it was pretty good, but immediately noticed a difference between this and the real thing. Hubby didn’t like it at all. I’ve determined, however that the reason it seems so different is because it is a lot less salty. I did up the salt a little bit in my recipe but I’d suggest starting with 1 tsp. and then tasting it as you go along and add more if you feel the need to do so. My recipe calls for broccoli but you can omit it if you want or you can be creative and add other veggies.

Also, it freezes quite well so I made up bags of 1 cup portions with my Foodsaver (you could use freezer bags or plastic containers, but it won’t be as good or last as long) and then freeze them. I pack them in my lunch and this has become a much better option than buying those expensive microwave meals (Healthy Choice, Lean Cuisine, WW Smart Ones, etc.). I just open the pack, put it in a bowl with a splash of fat free milk and microwave it. Tastes great and I don’t have to feel bad about eating food with all kinds of sodium and other additives…and since it’s “Slimmed Down” it is a satisfying meal for only 5 WW points plus.

So go on and try my version and you will no longer have to be ashamed that you like Hamburger Helper!! Here’s to guilty pleasures… 🙂

Slimmed Down Cheeseburger Macaroni “Hamburger Helper”

(Makes approximately 8 cups; 1 serving = 1 cup; 5 WW Points Plus)

Adapted from Chickensintheroad.com

1 lb. 90% lean ground beef

1 cup whole wheat macaroni

1 cup hot water

2 cups fat free milk or unsweetened almond milk

1 seasoning packet (see below)

2 cups chopped frozen broccoli

1 cup low-fat shredded cheddar cheese

~Seasoning Packet:

1 tbsp. cornstarch

1 tbsp. paprika

1 ½ tsp. onion powder

1 tsp. garlic powder

1 ½ tsp. salt

1 tsp. sugar

  1. In a small bowl or Ziploc bag, combine all the ingredients for the seasoning packet.
  2. Brown the ground beef and drain any excess grease.
  3. To the browned ground beef, add the hot water, milk, macaroni, and seasoning packet. Bring to a boil and reduce heat to low. Cover and simmer for a total cooking time of about 12 minutes, being sure to stir frequently. Add the broccoli after 7 minutes and the cheese at 10 minutes, stirring until the cheese is melted and well combined.
  4. Remove from heat and serve.
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Filet Mignon with Red Wine Balsamic Sauce


Need a recipe for date night? Want to impress company? Here is a really really easy recipe for filet mignon that tastes like it was made in a restaurant.

Every few weeks, I like to buy some really good steaks from the local farmer’s market.  Getting a good cut of meat is important and I’ve learned from experience that you can’t always get good quality at the grocery store. A butcher or farmer’s market is definitely the way to go….even if it is a little bit more expensive. Plus, I’ll bet you’ll be surprised to see that the prices aren’t even that much more so go ahead and treat yourself once in a while.

For my filet mignon, I always pan sear them and then finish them in the oven. I’ve found that this is better than trying to cook them completely in the pan. If you are not paying attention they can get burned or overdone. Searing to a nice brown color on both sides and then putting it in the oven is definitely the way to go! Also, I keep my steaks in the same pan for the whole cooking process so I don’t have as much to clean up. 🙂 If you do not have oven-safe pans then you will need to transfer the steaks to a baking pan.

For the sauce, you can use any type of red wine. I usually use Chianti because that is what I like, but I’ve used other kinds if I didn’t have the Chianti on hand. This sauce tastes great with pretty much any cut of beef and I’ve used it for a variety of dishes, but my favorite to use it with is the filets. Also, you can increase or decrease the amount of brown sugar based on your preference.

Ok….now make sure to try this and you will definitely be shocked at how good it tastes and how little work it required. But don’t tell your date or your guests that it was easy…you want them to think you slaved away making a gourmet meal! 😉

Filet Mignon with Red Wine Balsamic Sauce

2 (4 ounce) filet mignon steaks

salt and pepper, to taste

1 tbsp. olive oil

1 clove garlic, minced

1/2 cup balsamic vinegar

1/2 cup dry red wine

1 tbsp. brown sugar

1-2 tbsp. butter

  1. Preheat oven to 400 degrees F.
  2. Sprinkle salt and pepper over both sides of steak.  Allow steak to sit out at room temperature for about 10 minutes prior to cooking.
  3. Heat an oven-safe saute pan over medium heat and add olive oil.
  4. Place steaks in hot pan, and cook for 2 minutes on each side, or until nicely browned.
  5. Transfer pan to oven and heat steaks to desired doneness, checking temperature of meat every 2-3 minutes. For a medium well steak the temperature should be between 153-157 degrees F. Remember, the temperature will raise 3-5 degrees more as it rests once it is out of the oven. I remove my steaks from the oven at 157 degrees F, which usually takes about 8-10 minutes.
  6. Once steak is cooked to desired doneness remove from pan and set aside, allowing to rest. Cover loosely with foil to keep from getting too cool.
  7. To the pan add the garlic and cook over medium high heat, stirring until fragrant about 30 seconds or so.
  8. Add the red wine to pan, scraping any bits of meat that are stuck to the bottom.
  9. Add the balsamic vinegar and bring to a light boil. Simmer until sauce is reduced by about half (5-10 mins).
  10. Add brown sugar and stir until dissolved.
  11. Remove sauce from heat and whisk in 1 tbsp. butter.  Taste sauce and add another tbsp. of butter, if desired.
  12. Spoon sauce over steaks and serve immediately.
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Italian Classic Slimmed Down


So I have finished week 6 on Weight Watchers with a total loss of 12 lbs. Not too bad although my weight loss has slowed a bit. I’m afraid to admit that I might be forced to start exercising regularly. I know I should be doing this anyway, but I’m not going to lie…I pretty much hate exercise. I’ve done it in the past because I know it is important not only for weight loss but for your overall health, but I’ve never been able to stick to any type of exercise plan. So this upcoming week my goal is to start moving a bit…wish me luck!!!

At least the eating part of losing weight has started to get easier. There are days when I’m still hungry, but not like before. I’m getting more and more creative with ways to “slim down” my favorite foods. I have to say this makes life a lot easier. There is nothing worse than the feeling of deprivation. Even if I can’t come up with a slimmed down version of something, I do not deprive myself. I actually can eat just a small amount and feel good about it. I have definitely surprised myself this time around with my change in thinking….before it was “well I already had one bite of cheesecake so I’ve ruined whatever good I’ve done; might as well go ahead and eat the whole piece.” But now I genuinely am happy to only have one small sliver of cake, or only one cookie, or one piece of candy. I’ve heard this many times before and I’m sure you have too. For some reason I could just never control myself when it came to treats or “junk food” and when I say control myself I mean I would always want more and more and more. I could not just eat one or two so I thought it was better to just avoid it all together. Ultimately though I would always end up over-indulging….and I always thought this was just the way I am. I really never thought I could change.

If this sounds familiar, I am here to tell you that you actually can change your thinking and maybe you think you have no will-power but it is within you….you just have to find what works for you. This is coming from someone who thought they would never be able to change and would never be satisfied with just one small bite of something.

Now, if I can just change my thinking when it comes to exercise…..

Until then here is a Slimmed Down Sensation for Chicken Franchaise (sorry about the quality of the pics. Forgot to take some so snapped a few on my phone before we ate). A favorite Italian dish of mine, which like a lot of dishes uses lots of oil and butter. So, this was a pretty easy one to slim down since it’s mostly about cutting down on the “bad stuff.” The whole recipe, including the lemon pasta is only 10 WW Points Plus. Serve with a big heaping of veggies on the side and you’ll feel like you just ate at a fine Italian Restaurant.

Slimmed Down Chicken Francaise (Serves 1; WW points plus = 10)

Chicken:

4 oz. boneless, skinless chicken breast, pounded to about 1/4″ thick.

1 tsp. olive oil

1 tbsp. whole wheat flour

1 tbsp. refrigerated egg substitute (such as Egg Beaters)

1/4 tsp. salt

1 pinch black pepper

1 clove garlic, minced

2 tbsp. white wine

2 tbsp. chicken stock

1/2 medium sized lemon, sliced thin

1/2 tbsp. fresh chopped parsley

Lemon Pasta:

1/2 cup cooked whole wheat spaghetti

1/2 tsp. olive oil

1 tsp. fresh lemon juice

1 tsp. seasoned bread crumbs

salt & pepper, to taste

1/2 tsp. garlic powder

1/2 tbsp. fresh chopped parsley

  1. Cook spaghetti per package directions. Set aside.
  2. Prepare chicken by pounding it to about 1/4″ thickness with a meat mallet or rolling pin. Sprinkle salt and pepper on both sides of chicken.
  3. Heat a skillet over medium heat and add oil.
  4. Place the flour and egg substitute in two seperate shallow bowls.
  5. Dredge the chicken in the flour, coating well on both sides, shaking off any excess. Then dip the chicken in the egg substitute making sure to drip off any excess.
  6. Add to the hot oil and cook for about 3-4 minutes per side. Use a meat thermometer to determine if the chicken is fully cooked. It should read 180 degrees F.
  7. When the chicken is cooked, remove it from the pan and set aside, covering loosely with foil to keep warm.
  8. To the pan, add the garlic and saute for about 30 seconds or until fragrant. Next add the wine, chicken stock and the slices of lemon. Continue to cook over medium-high heat for a few minutes, until reduced slightly.
  9. Pour sauce over chicken.(Remove lemon slices, if desired. The flavor will still be in the sauce)
  10. To prepare the pasta, add the olive oil, lemon juice, bread crumbs, salt & pepper, garlic powder and parsley. The pasta can be served hot or cold. If your spaghetti is cool heat over low heat for a few minutes, being careful not to scorch.
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