From Cooking Light Fresh Food Fast Weeknight Meals
I.LOVE.THIS. I used a pineapple that I cut myself...I just let it sit in a bowl overnight and get the juices that come with the one you can buy already cored at the grocery store. It's seriously delicious. Did I mention how much I loved it? (I just realized I didn't peel the peaches. oops!)
1 cored fresh pineapple
3 C sliced peeled peaches (3 large)
Cooking spray
1/4 C butter, melted
1 1/2 C pineapple supreme cake mix (such as Duncan Hines) (NOT THE WHOLE BOX!)
2 C vanilla low-fat frozen yogurt
1/4 C chopped pecans, toasted (optional)
Preheat oven to 350.
Drain pineapple, reserving 3 tablespoons juice. Chop pineapple to measure 3 cups.
Combine chopped pineapple, reserved juice, and peach slices in an 11x7" baking dish coated with cooking spray. Stir butter into cake mix until smooth. Spread batter over fruit; coat with cooking spray.
Bake at 350 for 38 minutes or until golden and bubbly. Serve warm with frozen yogurt. 8 servings (1/8 of crumble, 1/4 C frozen yogurt)
Cal: 333 Fat: 10.6 Protein: 5.1 Carb: 58.4 Fiber: 1.8
Tuesday, February 1, 2011
Chicken Scaloppini (6)
From Cooking Light Fresh Food Fast Weeknight Meals
This one is really tasty. My biggest issue with it is pounding the chicken thin enough without tearing it up. I'll need to practice more I guess. If I remember correct, it's less about force and more about letting the meat mallet do the work.
I do really like this because it is very easy and, I would think, pretty versatile. Add some mushrooms, onions, etc to the pan when you add the broth and lemon juice and let them cook while the sauce reduces. Sounds like something I'm going to try next time!
4 (6oz) skinless, boneless chicken breast halves (about the size of a chicken breast with the tender removed)
1 large egg white
2 tsp water
1/2 C Italian-seasoned breadcrumbs
2 tsp olive oil, divided
1/2 C fat free, less-sodium chicken broth
1 Tbsp fresh lemon juice
Place chicken between 2 sheets of plastic wrap. Pound to 1/4" thickness using a meat mallet or small heavy skillet.
Combine egg white and water in a shallow dish, stirring with a whisk. Place the breadcrumbs in another dish. Dip each chicken breast half in egg mixture; dredge in breadcrumbs.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add half of chicken to the pan. Cook 3 minutes on each side or until golden. Transfer to a plate and cover to keep warm. Repeat procedure with remaining oil and chicken.
Add broth and lemon juice to pan, stirring to loosen browned bits. Cook, uncovered, over high heat 2-3 minutes or until reduced to 1/3 cup. Drizzle sauce over chicken. 4 servings (1 chicken breast half and 1 Tbsp sauce)
Cal: 265 Fat: 7 Protein: 37.4 Carb: 10.5 Fiber: 0.5
This one is really tasty. My biggest issue with it is pounding the chicken thin enough without tearing it up. I'll need to practice more I guess. If I remember correct, it's less about force and more about letting the meat mallet do the work.
I do really like this because it is very easy and, I would think, pretty versatile. Add some mushrooms, onions, etc to the pan when you add the broth and lemon juice and let them cook while the sauce reduces. Sounds like something I'm going to try next time!
4 (6oz) skinless, boneless chicken breast halves (about the size of a chicken breast with the tender removed)
1 large egg white
2 tsp water
1/2 C Italian-seasoned breadcrumbs
2 tsp olive oil, divided
1/2 C fat free, less-sodium chicken broth
1 Tbsp fresh lemon juice
Place chicken between 2 sheets of plastic wrap. Pound to 1/4" thickness using a meat mallet or small heavy skillet.
Combine egg white and water in a shallow dish, stirring with a whisk. Place the breadcrumbs in another dish. Dip each chicken breast half in egg mixture; dredge in breadcrumbs.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add half of chicken to the pan. Cook 3 minutes on each side or until golden. Transfer to a plate and cover to keep warm. Repeat procedure with remaining oil and chicken.
Add broth and lemon juice to pan, stirring to loosen browned bits. Cook, uncovered, over high heat 2-3 minutes or until reduced to 1/3 cup. Drizzle sauce over chicken. 4 servings (1 chicken breast half and 1 Tbsp sauce)
Cal: 265 Fat: 7 Protein: 37.4 Carb: 10.5 Fiber: 0.5
Subscribe to:
Posts (Atom)