How To Prepare
Add the chicken on both sides with the seasoning blend and thyme
In a large nonstick skillet, heat 1 teaspoon oil over medium-high heat, swirling to coat the bottom. Cook the chicken for 3 to 5 minutes on each side, or until no longer pink in the center. Transfer to a serving platter and cover to keep warm.
Add the remaining 2 teaspoons oil to the skillet, swirling to coat the bottom. Cook the bell pepper and onion for 4 to 6 minutes, or until beginning to brown on the edges, stirring frequently. Remove from the heat.
Stir in the water the black pepper. Spoon around the chicken. Serve with the low sodium hot-pepper sauce.
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Louisiana Chicken and Vegetables
How To Prepare
1) Mix chicken broth and marinade; set aside.
2) Cook broccoli & garlic in hot oil in large skillet on medium-high heat until crisp-tender.
3) Remove from skillet; cover to keep warm.
4)Add chicken to skillet; cook and stir 3 to 4 minutes or until cooked through.
5) Add broth mixture; mix well.
6) Bring to boil.
7) Reduce heat to medium-low.
8) Stir in mustard until well blended.
9) Return broccoli mixture to skillet; mix lightly.
10) Cook until heated through, stirring occasionally.
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Broccoli Chicken Dijon
How To Prepare
1.
Coat a 6-quart slow cooker with nonstick cooking spray. Add steak; top with peppers, onions, tomatoes, garlic.
2.
In a small bowl, whisk beef broth, vinegar, potato flour and Splenda. Pour over beef and vegetables. Sprinkle bamboo shoots over the top.
3.
Cook 2 hours on high or 4 hours on low. Serve with cooked brown rice.
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Asian Pepper Steak
How To Prepare
Directions:
Place mushrooms in hot water to soften a few minutes. Remove stems and chop fine.
Combine 1 tsp sesame oil, rice wine, Splenda, and pepper in a bowl.
Combine ground chicken (I put the chicken in the food processor), softened mushrooms and water chestnuts into a bowl. Pour over chicken; toss. Let marinate for 15 minutes.
Heat remaining sesame oil in a wok or skillet over high heat. Add garlic; cook until golden, about 10 seconds. Add chicken mixture; stir fry until browned, breaking the chicken up as it cooks, about 4-5 minutes.
To serve, spoon 1/4 cup of the chicken into each lettuce leaf. Garnish with scallions
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Asian Chicken Lettuce Wraps
How To Prepare
Pound the chicken breasts flat and place them on a rimmed foil-lined baking sheet. Mix the remaining ingredients and spread evenly over the chicken. Bake at 375º 15 minutes. Keeping the chicken on the center oven rack, turn on the broiler and broil the chicken about 5-7 minutes until the topping has browned, watching it closely so that it doesn’t burn.
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Artichoke Chicken
How To Prepare
In a small bowl, combine lemon juice, garlic, and pepper, set aside.
Wash and dry zucchini, parsley and dill.
Using a grater, grate (shred) the zucchinis into a medium bowl. (NOTE: if you don’t have a grater, use a vegetable peeler to slice the zucchini into ribbons)
Mix in parsley, dill, and onion
Add lemon dressing mixture to the zucchini mixture and stir well.
Chill covered 2 hours or overnight before serving.
*Pair with approved protein for a complete meal option
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Appetizers & Snacks
How To Prepare
PREHEAT: oven to 400 degrees F (200 degrees C).
TOSS: together the zucchini, potato, red bell pepper, garlic, potato flour, paprika, pepper and olive oil in a bowl.
Spread on a baking pan that is big enough so that you have only one layer of veggies.
BAKE: 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.
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Zucchini and Potato Bake
