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Tuesday, March 2, 2010

Low Fat and Doesn't Taste It - Score!

Each year, Channel 13 (the NBC affiliate) does a cookbook to raise money for charity.  The first time I bought it just because it was for charity.  The second time was because so many recipes in the first were fabulous.  It's been no surprise, then, that this year's cookbook has some real gems.  Two of our favorites are Chuck Lofton's Honey Baked Chicken and Dr. Oz's Mediterranean Chicken with Tomatoes, Olives and Herbed White Beans.  The latter, unfortunately, was barely warm when baked as per the recipe instructions.  So, my instructions are based on how I saved the dish from being served raw.

Honey Baked Chicken
2 cups Crispix crushed to 1 cup of crumbs
1 t paprika
1/2 t garlic powder
1/2 t salt
1/4 t ground black pepper
1/4 c honey (the recipe calls for less but this is how much I used...)
4 boneless, skinless chicken breast halves cut into strips

Preheat the oven to 375.  Coat a baking dish with cooking spray.  Add the spices to the crushed cereal (in a large plastic bag.)  Brush each chicken strip with honey and toss in the crumb mixture.  Lay them in the baking dish and bake until cooked through - about 20 min. 

We had these leftover for lunch the next day and they were still yummy!

Mediterranean Chicken with Tomatoes, Olives and Herbed White Beans
2 boneless skinless chicken thighs
1 T olive oil
2 tomatoes, chopped
1/2 medium onion, chopped
12 kalamata olives, chopped
1 T red wine vinegar (balsamic is fine)
2 cloves garlic, minced
1 15-16 oz can white beans, drained and rinsed
1/4 c chopped fresh herbs (or whatever trips your trigger dried)

Saute the thighs and the onion in the olive oil until they're almost done - about 10-15 min.  Add the rest of the ingredients and cook thru. 

This certainly tasted like it was wicked.  One of our goals is to eat beans several times a week.  They're much better if you soak and cook dried beans but the lure of the ease of the canned beans is most often too much for me to ignore. 


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