Chicken Piccata
4 servings (SOOOOO yummy)
4 skinless boneless chicken breast halves
1/4 c whole wheat flour (Red Mill)
1/4 c Earth Balance OR organic butter
2 cloves garlic, chopped finely
1 c chicken broth
2T lemon juice
1/2 t. pepper
1 T capers, if desired
Coat chicken with flour, shaking excess off. Melt Earth Balance in 12” skillet over medium-high heat. Cook chicken and garlic in “butter” 15-20 minutes, turning once, until juice of chicken is no longer pink when centers of thickest part is cut. Add broth and lemon juice, sprinkle with pepper. Heat till hot. Sprinkle with capers.
Healthy Chicken Tacos
Serves 2
1 Chicken Breast (skinless/boneless)
Chili Powder
Lime Juice
Garlic Powder
Cumin
Crushed Red Chili peppers
Large Romaine Lettuce Leaves
Brown Rice (1c uncooked)
Taco Bell Fat Free Refried Beans
Guacamole
Mango Salsa
(could add black beans for extra taste)
Mix cubed chicken breast with spices (chili powder, lime juice, garlic powder, cumin, red chili peppers all to taste preference) and cook in skillet (coated with olive oil) till chicken is white throughout and separates easily. Cook rice and beans per instructions (I use 1c rice to 2 1/2c water or broth, bring to boil, cover and turn stove to low, cook for 45 minutes.) Wash and pat dry lettuce leaves– these are your taco shells. Add rice, beans, guac, salsa, and chicken. You can make a salad and put the “insides” of the taco on top. Another tasty treat for a non-chicken dish is to mix the beans, rice and guacamole together and eat alone, on top of a salad, or in a lettuce leaf shell.
Tex Mex Dip
3 med avacados
2 T lemon Juice
1/2 t salt
1/4 t pepper
1 c sour cream
1/2 c mayo
1 pk taco seasoning
2 cans 10 1/2 oz bean dip
Green onions
3 med tomatoes (2 c)
2 cans olives 3 1/2 oz ea
8 oz cheddar cheese
Tortilla chips or strips
Peel, pit, mash avacados w/ juice, salt, pepper
Combine sour cream, mayo, taco seasoning
Spread bean dip in 8x10 pan
Top w/ seasoned avacado mix
Layer with sour cream taco mix
Sprinkle w/ onions, tomatoes, olives, cover with cheese, serve chilled
Oriental Chicken Salad
1/2 lb. Cooked, shredded chicken
1 small head of lettuce in bite sized pieces
4 sticks green onions sliced
2 T sesame seeds
1/4 c slivered almonds
Optional– 2 oz rice sticks (Maifun) Fry in oil till light puffy
Cold pressed oil (grape ola) to sautee seeds and almonds till golden
Dressing:
2 T Honey
1 t sea salt
1/2 t pepper
3 T rice vinegar
1/4 c salad oil, 1 T sesame oil
Cut up strawberries and oranges to top
Thai Chicken with Basil
4 Servings (One of my absolute favorites!)
4 skinless boneless chicken breast halves
2 T grapeola
3 cloves garlic, finely chopped
2 red or green jalapeno chilies, seeded and finely chopped
1 T fish sauce
1 t evaporated cane juice
1/4 c chopped fresh basil leaves
1 T chopped fresh mint leaves
Cut each chicken breast into 4 pieces
Heat oil in wok or 12” skillet over medium-high heat. Cook garlic and chilies in oil, stirring constantly, until garlic is golden brown. Add chicken; stir-fry 8-10 minutes till chicken is no longer pink in center. Stir in fish sauce and sugar. Sprinkle with basil and mint
