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Great Healthy Recipes Found Here!
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<blockquote data-quote="Wiped Out" data-source="post: 511417" data-attributes="member: 1631"><p>Thought I would post a recipe I made for dinner tonight. It was from one of my WW cookbooks. Everyone loved it (well, except difficult child who never eats anything with protein unless it's processed).</p><p></p><p>Quick Chicken Cacciatore</p><p></p><p>3 TBS all purpose flour</p><p>1/2 tsp salt</p><p>1/4 tsp freshly ground pepper</p><p>4 (1/4 pound) skinless boneless chicken breast</p><p>1 TBS olive oil</p><p>2 onions chopped</p><p>2 garlic cloves, chopped (I used three)</p><p>1 (8 oz) package sliced musgrooms</p><p>1/2 cup dry red wine</p><p>1 (14 1/2 ounce) can stewed tomatoes</p><p></p><p>1. Mix the flour, 1/4 tsp of the salt, and the pepper on a sheet of wax paper or a plate. Dredge the chicken in the flour mixture, shaking off the excess.</p><p></p><p>2. Heat the oil in a large nonstick skillet, then add the chicken. Cook until golden brown, about 4 minutes on each side. Transfer to a plate.</p><p></p><p>3. Add the onions and garlic to the skillet and saute until softened. Add the mushrooms and saute until they soften. Add the wine and cook, stirring, until the liquid evaporates. Stir in the tomoatoess and the remaining 1/4 tsp of salt, then return the chicken to the skillet. Reduce the heat, cover , and simmer until the chicken is cooked through, about 8 minutes.</p><p></p><p>Per serving: 271 cal, 7 g fat, 1 g sat fat, 69 mg Chol, 555 mg sod, 19g carb, 3 g Fib, 28 g prot, 67 calc. Points 6.</p></blockquote><p></p>
[QUOTE="Wiped Out, post: 511417, member: 1631"] Thought I would post a recipe I made for dinner tonight. It was from one of my WW cookbooks. Everyone loved it (well, except difficult child who never eats anything with protein unless it's processed). Quick Chicken Cacciatore 3 TBS all purpose flour 1/2 tsp salt 1/4 tsp freshly ground pepper 4 (1/4 pound) skinless boneless chicken breast 1 TBS olive oil 2 onions chopped 2 garlic cloves, chopped (I used three) 1 (8 oz) package sliced musgrooms 1/2 cup dry red wine 1 (14 1/2 ounce) can stewed tomatoes 1. Mix the flour, 1/4 tsp of the salt, and the pepper on a sheet of wax paper or a plate. Dredge the chicken in the flour mixture, shaking off the excess. 2. Heat the oil in a large nonstick skillet, then add the chicken. Cook until golden brown, about 4 minutes on each side. Transfer to a plate. 3. Add the onions and garlic to the skillet and saute until softened. Add the mushrooms and saute until they soften. Add the wine and cook, stirring, until the liquid evaporates. Stir in the tomoatoess and the remaining 1/4 tsp of salt, then return the chicken to the skillet. Reduce the heat, cover , and simmer until the chicken is cooked through, about 8 minutes. Per serving: 271 cal, 7 g fat, 1 g sat fat, 69 mg Chol, 555 mg sod, 19g carb, 3 g Fib, 28 g prot, 67 calc. Points 6. [/QUOTE]
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