We bought a steamer a few years back and its one of the things we use the most. We steam all of our veggie's in it. I think they taste way better and are more healthy than out of the can. I also am a big fan of putting fruit on my salad's its that salty sweet thing. But notice how its 75% vegetables- this is what boxers eat to watch their weight. Chai Tea on the side sweetened with honey and Pumpkin Egg Nog.
Cobb salad. Green Onion, Avocado, Tomato, Boiled Egg, Spinach, Blue Cheese. We used a steak we froze in the freezer (in place of chicken to us up what we have)- I don't like the way they taste after you freeze them so we used them this way and it worked out really well because all the flavors covered that frozen steak taste. I put light Ranch on the side- so I don't use so much dressing (more fattening). Salt and Pepper to taste.
Lemon Chicken with Creamy Mushroom sauce. (Courtesy of Amber Dees)
Ingredients:6 skinless, boneless chicken breast halves
1 tablespoon olive oil
1 lemon
1/4 cup butter
3 cups fresh sliced mushrooms
1/2 cup chicken broth
2 tablespoons all-purpose flour
1 tablespoon chopped fresh parsley
Directions:
Preheat oven to 400 degrees
Place the olive oil in an 8x8 glass baking dish. Place the chicken breasts in the dish, coating each side with oil. Squeeze the juice of 1/2 lemon over all. Slice the rest of the lemon and place a lemon slice on top of each chicken piece. Bake in the preheated oven for 30 to 40 minutes until brown.
In a large skillet, melt the 1/4 cup butter or margarine. Add the sliced mushrooms. Cook and stir until the mushrooms are brown and have exuded their juices, about 6 minutes. Sprinkle with the flour and blend. Add the chicken broth, stirring to make a medium thick sauce. Allow to reduce, adjusting with a little more broth to make a creamy sauce. Add fresh parsley at the last minute. Spoon the sauce over the lemon baked chicken breasts.
It turned out very good. I also made pumpkin bread- but forgot to take a picture.
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