Three recipes from Skinny Crockpot that I will be trying soon:
Easy Roasted Rosemary Chicken
Herb Roasted Chicken
Lemony Chicken And Rice
And other to try soon:
MEXICAN CHICKEN
Chicken Adobo Filipino Stew
Lemon Zucchini Bread
If I really like it, I'll post it on this blog!
Thursday, June 27, 2013
Wednesday, June 5, 2013
Quick Orange Chicken (Lower Sugar!)
Got this recipe from Best Recipes Diabetic Cooking magazine, the May/June 2004 issue.
2 tbsp frozen orange juice concentrate
1 tbsp no sugar-added orange marmalade
1 tsp Dijon mustard
1/4 tsp salt
4 boneless skinless chicken breasts (abt 1 lb)
1/2 C fresh orange sections
2 tbsp chopped fresh parsley
Microwave Directions
1. For sauce, combine juice concentrate, marmalade, mustard and salt in 8-inch shallow round microwavable dish until juice concentrate is thawed.
2. Add chicken, coating both sides with sauce. Arrange chicken around edge of dish without overlapping. Cover with vented plastic wrap. Microwave at HIGH (100%) 3 minutes; turn chicken over. Microwave at MEDIUM-HIGH (70% power) 4 minutes or until chicken is no longer pink in center.
3. Remove chicken to serving plate. Microwave remaining sauce at HIGH (100%) 2-3 minutes or until slightly thickened.
4. To serve, spoon sauce over chicken; top with orange sections and parsley.
Makes 4 servings.
Dietary exchanges:
3 lean meat, 1/2 fruit
Nutrients per serving:
Cal - 157
Total Fat - 2 g
Carb - 8 g
Chol - 65 mg
Fiber - <1 g
Cal from fat - 16%
Sat fat <1 g
Protein - 26 g
Sodium - 234 mg
2 tbsp frozen orange juice concentrate
1 tbsp no sugar-added orange marmalade
1 tsp Dijon mustard
1/4 tsp salt
4 boneless skinless chicken breasts (abt 1 lb)
1/2 C fresh orange sections
2 tbsp chopped fresh parsley
Microwave Directions
1. For sauce, combine juice concentrate, marmalade, mustard and salt in 8-inch shallow round microwavable dish until juice concentrate is thawed.
2. Add chicken, coating both sides with sauce. Arrange chicken around edge of dish without overlapping. Cover with vented plastic wrap. Microwave at HIGH (100%) 3 minutes; turn chicken over. Microwave at MEDIUM-HIGH (70% power) 4 minutes or until chicken is no longer pink in center.
3. Remove chicken to serving plate. Microwave remaining sauce at HIGH (100%) 2-3 minutes or until slightly thickened.
4. To serve, spoon sauce over chicken; top with orange sections and parsley.
Makes 4 servings.
Dietary exchanges:
3 lean meat, 1/2 fruit
Nutrients per serving:
Cal - 157
Total Fat - 2 g
Carb - 8 g
Chol - 65 mg
Fiber - <1 g
Cal from fat - 16%
Sat fat <1 g
Protein - 26 g
Sodium - 234 mg
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