Wednesday, August 15, 2007

You put the lime in the coconut...


I'm so awful at coming up with titles. Anyway tonight's dinner was amazing!!! We had Chicken with Lime sauce, roasted asparagus and roasted potatoes. It was really yummy and really low in fat. I was a little hesitant to make the chicken after I saw that there was dijon mustard in the sauce because neither Dirk nor I like mustard all that much but I'm glad I went for it. You couldn't even taste the mustard. It was so yummy!!!

Chicken with Lime Sauce

from Cooking Light

4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons olive oil
Cooking spray
3/4 cup fat-free, less-sodium chicken broth
1 tablespoon brown sugar
3 tablespoons lime juice, divided
2 teaspoons Dijon mustard
2 tablespoons water
1 teaspoon cornstarch
1 tablespoon butter

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with salt and pepper.

Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 4 minutes on each side or until browned. Remove from pan; keep warm.

Add chicken broth, sugar, 2 tablespoons juice, and mustard to pan; cook over medium heat, scraping pan to loosen browned bits.

Combine water and cornstarch in a small bowl. Add cornstarch mixture to pan; stir well with a whisk. Bring to a boil over medium-high heat; cook 1 minute or until sauce thickens slightly. Whisk in remaining 1 tablespoon lime juice and butter, stirring until butter melts. Return chicken to pan; simmer 2 minutes or until chicken is thoroughly heated.
Yield

4 servings (serving size: 1 chicken breast half and 2 tablespoons sauce)
Nutritional Information

CALORIES 260(26% from fat); FAT 7.5g (sat 2.7g,mono 3.1g,poly 0.8g); PROTEIN 40.7g; CHOLESTEROL 106mg; CALCIUM 32mg; SODIUM 382mg; FIBER 0.1g; IRON 1.8mg; CARBOHYDRATE 5.4g


Roasted Potatoes

Just kinda made it up

Red Potatoes (for just the two of us, about 4-5 potatoes, depending on size
Olive Oil
Dried Rosemary
Seasoning Salt
Garlic Powder


Preheat oven to 400°. Cut potatoes into cubes, not too small but not too big. Typically I cut them in thirds length wise and then try to make all pieces somewhat same in size for even cooking. Put foil over a baking dish so that clean up is easy. Place potatoes in the pan with limited layering. Drizzle olive oil on the potatoes. Toss the potatoes for even coating. Sprinkle dried rosemary, seasoning salt and garlic powder enough to lightly cover every inch of the potatoes, toss again to coat all sides.

Place in the oven for 35 minutes, tossing the potatoes 2 -3 times to ensure even cooking, as well as to prevent them from sticking to the foil. Sometimes after they are done I sprinkle freshly grated parmesan on top.


Roasted Asparagus

Just kinda made it up

Asparagus (cut the woody ends off)
Extra Virgin Olive Oil
Fresh Ground Pepper
Kosher Salt
Grated Parmesan


Preheat oven to 400°. Place asparagus in a pan with limited layering of the asparagus. Drizzle olive oil over them toss to the asparagus to evenly coat. Sprinkle kosher salt and pepper to taste. Cook for 10 minutes then sprinkle parmesan on top, cook for another 3 to 5 minutes.

2 comments:

  1. This meal looks wonderful! I'm going to have to try that chicken recipe.

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  2. Wow! What a wonderful blog! All these recipes look wonderful. I am now really hungry. I love that all of your friends (new wives) will have a great resource to check out. Dirk
    is so blessed to be married to such a great girl. I want to nick name you Martha, but you have such a better heart. I am going to bookmark your blog. Yummy!

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