Cumin Chicken with Fresh tomatillo Sauce

(Makes 4 servings)

2 teaspoons olive oil 

1/2 teaspoon ground cumin 

1/8 teaspoon freshly ground black pepper 

2 garlic cloves, minced 

4 (6-ounce) skinless, boneless chicken breast halves

Prepare grill to medium-high heat (I used the George Foreman; you could also cook it on your stovetop)

Combine above ingredients in a large zip-top plastic bag. Add chicken to bag; seal and let stand for 15 minutes.

 Remove chicken from bag; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Place on a grill rack coated with cooking spray; grill 6 minutes on each side or until chicken is done. Serve with tomatillo sauce.

Tomatillo Sauce:

  1/2 pound tomatillos 

1/2 cup fat-free, less-sodium chicken broth 

1/4 cup cilantro leaves 

1/4 cup chopped green onions

2 tablespoons fresh lime juice 

1/2 teaspoon sugar 

1/4 teaspoon salt 

1 garlic clove, chopped 

1 jalapeño pepper, seeded and chopped 

1/4 teaspoon salt 

 Discard husks and stems from tomatillos. Combine tomatillos and broth in a small saucepan over medium-high heat; cover and cook 8 minutes. Drain and cool slightly. Combine tomatillos, cilantro, and next  ingredients (through jalapeño) in a food processor; process until smooth.

no bake cookies

I am not a big fan of no bake cookies, but these are truly divine, not to mention easy.

1/2 cube butter

1/2 cup milk (I use skim)

1 cup sugar

1 tsp vanilla

1/4 tsp salt

3 tbs cocoa

1/2 cup peanut butter

2 1/2 - 3 cup quick oats

1 cup mini mallows

1/2 tsp salt

directions: in a saucepan melt the butter and then add milk, sugar, vanilla, salt and coca. Bring to a boil for about 90 seconds. Remove from the heat and stir in peanut butter and oats. Add the oats 1 cup at a time until the consistency is thick, but not too dry (I usually only add 2 1/2 cups, but it depends on humidity, etc). Last, stir in the marshmallows. Do not allow the mallows to completely melt are you won't get the marshmallow swirl pattern in the cookie. Use a cookie scoop or spoon to create the cookies. Let cool on wax paper and then eat and enjoy.

Quick Chicken Cordon Bleu

I am not a big fan of chicken cordon bleu, but this is delicious and simple.
Makes 4 servings

Ingredients

4 boneless, skinless chicken breasts 

1/2 teaspoon freshly ground pepper, divided 

1/4 teaspoon salt 

1/3 cup shredded Gruyère or Swiss cheese 

2 tablespoons reduced-fat cream cheese

1/4 cup coarse dry whole-wheat breadcrumb (could not find these, just used regular bread crumbs)

1 tablespoon chopped fresh parsley or thyme 

4 teaspoons extra-virgin olive oil, divided 

1/4 cup chopped ham (about 1 ounce) (I just used deli ham)

Preparation

1. Preheat oven to 400°F. 2. Sprinkle chicken with 1/4 teaspoon pepper and salt. Combine cheese and cream cheese in a

bowl. Combine the remaining 1/4 teaspoon pepper with breadcrumbs, parsley (or thyme)

and 2 teaspoons oil in another bowl. 3. Heat the remaining 2 teaspoons oil in a large, ovenproof nonstick skillet over medium heat.

Cook the chicken until browned on both sides, about 2 minutes per side. Move the chicken to the center so all pieces are touching. Spread with the cheese mixture, sprinkle with ham, then top with the breadcrumb mixture.

4. Bake until the chicken is no longer pink in the center and an instant-read thermometer registers 165°F, 5 to 7 minutes.

Nutrition

275 Calories; 13 g Fat; 4 g Sat; 6 g Mono; 97 mg Cholesterol; 4 g Carbohydrates; 34 g Protein; 1 g Fiber; 327 mg Sodium; 259 mg Potassium

(recipe courtesy Mary Dimmick, RD, PT)

Bran Muffins

Here is the first of my meal plan recipes.  I am trying to lose weight and have been working with a dietician.  


This makes a ton , so I usually half it. Also, they freeze really well.  

2 cups bran buds or All Bran (100%) (This is a type of cereal)

2 cups shredded wheat (5 large squares crumbled) 

2 c. old fashioned oats
2 cups water 

3 cups sugar 

1 cup oil 

 4eggs 

2 tsp salt 

5 tsp soda 

5 cups flour (whole wheat) 

1-quart low-fat buttermilk

Directions

1. Mix cereal, oatmeal, and water and let stand. 2. Blend sugar, oil, eggs, soda, and salt. 3. Alternate buttermilk and flour and stir after adding each. 4. Mix together with cereal. Bake at 350 degrees for 25-30 minutes.

 This mix can store in the refrigerator

for up to 6 weeks.

Per serving: 241 Calories; 8 g Fat (0.8 g Sat); 40 g Carbohydrates; 6 g Fiber; 6 g Protein; 400 mg sodium

(Recipe courtesy Mary Dimmick, PT, RD)