Tuesday, April 15, 2008

Chicken Marsala

This is deliciousooooooo..

4 [1/4 pound] thin-sliced chicken breast cutlets. {I use scallopinni}
1/2 tsp salt
1/2 tsp coarsely ground pepper
2 tsp olive oil
2 cusp sliced fresh mushrooms
2 tsp all-purpose flour
1/4 cup Marsala wine
1/4 cup reduced-sodium chicken broth.

sprinkle chicken with salt and pepper.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook through, about 3 minutes on each side. Transfer chicken to a platter and keep warm.

Add mushrooms to skillet and cook, stirring frequently, until browned, about 3 minutes. Sprinkle mushroom with flour, stirring to blend. Add the Marsala and broth, bring to a boil. Cook, stirring occasionally, until sauce thickens, about 3 minutes. Spoon sauce over chicken.


Cinnamon S'mores

Makes 8 Serving..so be careful and be good but overall enjoy.

8 Whole low-fat honey graham crackers
[4 rectangles per cracker]
3/4 cup marshmallow fluff
4 Tbsp semisweet chocolate chips
1/8 tsp cinnamon
8 [12" x 6"] sheets of foil.

Preheat oven to 425 F.

Spread 4 crackers each with 3 Tbsp of marshmallow fluff. Top each with 1 Tbsp of chocolate ships and sprinkle with Cinnamon. Top each with another cracker. Cut each cracker in half making 8 sandwiches.

Place each sandwich in center of a sheet of foil and wrap. Making 8 packages. Set the packages on a baking sheet and bake until hot and melted, about 8 minutes. Open packages carefully and serve at once. Yum Yum.

Down another couple of pounds.

Well even after my weekend of indulging in food and wine, I still managed to put a few pounds down. I have lost a total of 9.1 lbs. in 5 weeks, which it may not seam like alot to some but for me is fantastic. Not only I'm I loosing the weight but everyone in my house is eating so much healthier, and just the thought of teaching my kids healthy eating habits, is enough encouragement for me.

Check back later I will post new recipes, including a S'mores one

Thursday, April 10, 2008

Quick salmon with ginger and garlic.

This is my own recipe hope you like it.
Natalie's favorite

1 lb of salmon
2 tablespoons of grated fresh ginger
4 big fine minced garlic gloves
1 tablespoons olive oil.
salt and pepper to taste

1. Mix all of the ingredients together and Rub the Salmon with it. Let stand for about 1 hour to 2 hours.

2. Preheat oven to 400F. cook the salmon for 15 to 20 mints.

Peach Upside-Down Cakes

My Kids Favorite..wonder why...

6 tablespoons brown sugar
1 1/2 tablespoons lemon juice
1/4 teaspoon of Cinnamon
1/4 teaspoon of nutmeg
1 (16oz) can of peaches in lite syrup, juices drained
6 refrigerated buttermilk biscuits (from a 7 1/2 oz can of 100 calorie biscuits)

1. Preheat the oven to 425F. Spray a 6 cup muffin/cupcake pan with nonstick spray.

2. Combine 5 tablespoons of the sugar, the lemon juice, Cinnamon and nutmeg in a small bowl. Spoon the sugar mixture evenly into the cups. Place 1 peach half upside down in each cup. Then add 1 biscuit to each cup, gently pressing it along the side of the cup to adhere. Sprinkle each biscuit with 1/2 teaspoon of the remaining sugar.

3. Bake until the peach mixture is bubbly and the biscuits are golden brown. about 12 mints. Let the cakes stand in the pan 5 minutes. Invert the cakes on a large plate and serve warm.

****add a little more flavor by adding 2 tbs. of non-fat whip cream*****


Wednesday, April 2, 2008

Not loosing much weight

This week I did not loose but 14oz. I wonder why, maybe it was those 4 cups of pure sugar punch I had at the baby shower (Lime sherbet, lime concentrated, sprite & pineapple juice), or maybe the 1/2 bottle of red wine I had at my friends party, Friday night. Or that wonderful Margarita on the Rocks with fufu de platano (mofongo or plantains boil/fried I boiled mine, fresh pork rinds, garlic, onions, limes and pork fat--I used butter---YUMMY, YUMMY) I had in my house, Sunday afternoon. So after all that I should be more than thankful that I still lost almost 1lb. But I'm totally depress and so upset with myself for doing that to my body. This week I will be good and continue eat healthy. Did I tell you my tommy was not feeling too good Sunday night wonder why.

I hope no one calls me for any thing this weekend.

Chicken & Eggplant Roulades

20 min. prep and cook time

this one was tasty.

1 (1-Pound_ eggplant, cut lengthwise into 8 slices
1/2 cup crumbled fat-free feta cheese
1 canned water packed artichoke hearts, drained and chop
4 tablespoons thinly slice fresh basil
1 (10oz) package of sliced grilled chicken breast (I used deli style oven gold breast, cut in 1/4 each and used 3/4 of a pound)
1 cup Italian-Style crush tomatoes

1. Spray the broiler rack with olive oil nonstick spray and preheat the broiler. Place the eggplant in one layer on the broiler rack and lightly spray with olive oil nonstick spray. Broil 6 inches from the heat until lightly browned about 4 min. ( I did mine in the BBQ) Place the eggplant on a work surface and let cool.

2. Meanwhile, combine the cheese, artichoke hearts and 2 tablespoons of the basil in a small bowl.

3. Place 1/4 cup of the chicken onto one short end of each eggplant slice. Top each portion of chicken with about 2 tablespoons of the cheese mixture and roll up. place seam side down, in a shallow microwavable dish. Top with the crush tomatoes and the remaining basil. Cover with plastic wrap; then prick a few holes in the plastic. Microwave on High 4 minutes.