Monday, April 23, 2012

Man-pleasing Chicken

Preheat oven to 450̊

Place in ovenproof baking dish:
1 ½ lbs boneless, skinless chicken thighs
salt and pepper thighs

Mix the following, then fully coat thighs:
½ c Dijon mustard
1/4 c maple syrup
1 Tbsp rice wine vinegar

Place chicken thighs into the oven, and let them bake for 40 minutes, or until a meat thermometer reads 165̊. Baste the tops of the chicken with sauce by turning them over halfway through cooking.

Let the chicken rest 5 minutes before serving. Plate the chicken, making sure to spoon some extra sauce over the top. Sprinkle with fresh (or dried) rosemary. Serve this savory goodness over rice. Penne pasta wasn’t quite right for this.

Cook’s note:
With cooking this dish on high, it makes a mess of the baking dish. I would spray Pam around the inside of the dish next time. But also next time, I will try this in the crockpot (Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours...should work equally as well when you don’t want to heat up the kitchen with the oven.).

Thanks to

Friday, April 20, 2012

Chinese Coleslaw

One more version:

1 head of cabbage, chopped
4 green onions, chopped
½ stick butter, melted
1 c sliced almonds
½ c sesame seeds
1 c sunflower oil
1/3 c rice wine vinegar
1/4 c sugar
1 tsp salt
1 tsp pepper
1 bag ramen noodles (no flavor packet)

Chop one head of cabbage and 4 green onions. Store in fridge in separate bags until ready to mix.

Melt butter and saute: 1 cup of sliced almonds, ½ cup of sesame seeds. Let drain on a paper towel.

Dressing---Mix together:
1 c sunflower oil
½ c rice wine vinegar
1/4 c of sugar
1 tsp salt
l tsp pepper

Just before serving, mix the cabbage, onions, and nut mixture. Pour the dressing over the salad. Mix in the crunched up ramen noodles (uncooked-no flavor packet).


Joan Crooks

Tuesday, April 10, 2012

Juicy Low-Fat Parmesan Chicken

6 oz. fat free plain Greek yogurt
1 tsp. (or one clove) minced garlic
1/3 c. parmesan cheese
1/3 c. Italian bread crumbs
4-6 boneless skinless chicken breasts

If you have time, add the garlic to the yogurt 30 min. to an hour prior to prepping the rest. (Mixing ahead will just marinate the flavor better. It's okay to mix and continue if you don't have time.) Preheat oven to 425 degrees.

If chicken breasts are thick, pound thin or even slice in half into cutlets. Place on greased baking sheet. Salt and pepper, if desired.

Add the parmesan cheese to the garlic-yogurt mix and spread onto the tops of the chicken breasts. Sprinkle the bread crumbs evenly on top.

Bake for 20-30 minutes until chicken is cooked through.

{Original recipe can be found HERE.}