Sunday, April 19, 2009

Fiesta Lime Chicken

I think that spring may finally be here and with it a desire to get outside and fire up the grill! I love my grill...I know that I bought it for "Father's Day" for Randy but let's be really honest. It was for me and I use it a ton once it warms up. Anything that can cut down on the amount of dirty dishes after a meal is A-OK with me! honor of the start of grilling season I broke out the marinade in yummy, zesty, citrusy flavor and came up with a Fiesta Lime Chicken that is similar to Applebee's. I've used lots of lime and instead of tequila, orange juice so the fruity flavor is stronger than the entree at Applebee's. The cream dressing is a bit different as well. I think it would be great with a bit of cilantro added but since I'm the only one that likes cilantro, well you know, it's without.

And, the dressing will work with reduced fat ingredients if you choose. Real cheese will of course melt better however. :)

Fiesta Lime Chicken

1 cup water
1/3 cup teriyaki sauce
1/2 cup lime juice
3 cloves garlic clove, chopped
1 Tbs orange juice
1 tsp liquid smoke
1/2 tsp salt
1/4 tsp ground ginger
4 boneless skinless chicken breast halves
1/4 cup mayonnaise
1/4 cup sour cream
2 Tbs salsa
1 Tbs milk
1 tsp Cajun spice
1/4 tsp dried parsley
1/4 tsp Tabasco sauce
1/4 tsp dried dill weed
1/4 tsp cumin
1 cup Colby Jack cheese, shredded
Corn chips

1. Whisk together the first 8 ingredients; place chicken in freezer bag; pour marinade over top and let sit for at least 2 hours
2. Dressing: Whisk together the next 9 ingredients, cover and chill until needed
3. Grill the marinated chicken for 3-5 minutes per side or until juices run clear and chicken is cooked through. DISCARD MARINADE.
4. Brush grilled chicken with dressing, sprinkle generously with cheese and broil until cheese is melted.
5. Can serve over corn chips or sprinkle corn chip crumbs on top.
6. NI is figured without the chips
Servings: 4

Calories 438.44; Total Fat 13.08g; Fiber 0.51g

Thursday, April 9, 2009

BBQ Meatballs

I love the Pioneer Woman's website and visit every couple of days. I think it's great that she is proud of who she is and not ashamed to post hearty, everyday kind of dinners. This is an adaptation of her BBQ Meatball recipe. Thanks PW! Randy went on a business trip the day after I fixed these and I ate meatballs all week. They were still good at the end of the week! :)

BBQ Meatballs

1 lb extra lean ground beef
1 lb lean ground turkey
3/4 c rolled oats
1 c. 1% milk
9 T minced onion, divided (half in the meat, half in the sauce)
1 1/2 t. salt
1 t. black pepper
1 1/2 c. ketchup
2 T. brown sugar
2 T. Worcestershire sauce
1 T. vinegar
1 t. liquid smoke

Preheat oven to 350. Combine all meatball ingredients in med bowl. Roll into med-small balls and place on cookie sheet. Place cookie sheet in freezer for 5-10 min. (approx 42 meatballs)Remove from freezer and immediately dredge in unseasoned flour.

Brown meatballs quickly in a drizzle of olive oil, place in baking dish. Combine all sauce ingredients and pour evenly over the top of the meatballs. Bake for 45 min.

Cal 334; Fat 8 g; Fiber 1 g

Chicken with Creamy Gravy

We had this chicken for the second time in a week tonight. I love that the gravy has that little lemon's different and springlike. And, am I ever ready for spring??

Chicken in Creamy Gravy

1 lb BSCB
1 T. Canola oil
1 can FF cream of chicken w/broccoli soup
1/4 c. FF milk
2 t. lemon juice
1/8 t. pepper
4 lemon slices

In large nonstick skillet, cook chicken in oil until browned on both sides, approx 10 min; drain. In large bowl combine soup, milk, juice and pepper. Pour over chicken. Top each chicken breast with a lemon slice. Reduce heat; cover and simmer until chicken is done, about 5 minutes.

*I used cream of chicken because I didn't have the broccoli soup and served it with rice and green beans. If you wanted a stronger lemon flavor I would use lemon pepper on the chicken as you browned it.

4 servings

NI: 232 cal; 7 g fat; 5 g fiber...less fiber if you use plain cream of chicken.

Monday, April 6, 2009

Cookies and Cream Banana Bread

I know that I have posted another banana bread recipe but this is quite simply the best ever. I've made it twice in a week! Oh yeah baby!

Cookies and Cream Banana Bread

1 1/2 sticks margarine
1 c. white sugar
2 eggs
4 medium bananas smashed well
1 1/2 t. vanilla
1 c. flour
1/2 t. baking soda
1/2 t. cinnamon
1/4 t. salt
15 Oreo cookies, broken into pieces (Brianne liked Double Stuff better than regular because it made it gooier)

1 C. powdered sugar
2-3 T. milk

1. Preheat oven to 350 degrees. Cream butter and sugar together. Add eggs one at a time mixing well. Add vanilla and bananas and combine
2. Add dry ingredients and mix just until combined
3. Gently fold in Oreos
4. Pour batter into 2 loaf pans sprayed with PAM
5. Bake 28-35 mins or until toothpick inserted in center comes out clean
6. Turn out onto wire rack, cool
7. Whisk powdered sugar and milk together until drizzling (yes that is a word, I'm sure of it) consistency
8. Drizzle glaze over loaves

16 slices per loaf
Cal 131; Fat 6 g; Fiber .6g per serving