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Archive for January, 2016

Less than 100 calories per cup, super tasty and very filling!

Ingredients into crock pot:

2 cans fire roasted tomatoes
1 can tomato paste
1 can diced tomatoes (I ended up adding this at the end because there didn’t seem to be enough liquid and it was all I had in the pantry — I’m sure you could just make it 3 cans of fire roasted if you wanted)
1 onion, chopped
2 potatoes, chopped
2 zucchinis, chopped
2 yellow squashes, chopped
16oz container of greens (I did the “power greens” mix which had kale, chard, spinach)
3 chicken breasts
Rosemary
Basil
Parsley
Garlic salt
Pepper

Cook on low 8 hrs, pull chicken apart.
Serve with some parmesean.
Eat.

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Chicken Marsala

1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves – pounded 1/4 inch thick
2 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry

In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

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