INGREDIENTS
- Juice of 1 lemon, approximately 3 tablespoons
- 3 tablespoons olive oil
- 1 teaspoon minced garlic, about 2 medium cloves
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon dried oregano
- 1 pound chicken breasts (I usually cut really thick chicken breasts down to thin them out and make the pieces a little smaller so they absorb the marinade better)
DIRECTIONS
- Combine all marinade ingredients. Place chicken in a ziploc bag and pour marinade over chicken. Seal bag and place in fridge overnight. Grill (or cook in frying pan). Serve with sides of your choice or cut into bite sized pieces and add to desired recipe Note: If you cut your chicken into smaller, bite-sized pieces and then marinate it, you can get away with only letting it marinate for 5 or 6 hours instead of overnight.
Labels (24): Add 1 Pound chicken to marinade and set in fridge overnight. Grill or cook in frying pan. 1/15/15
Guiltless Alfredo Sauce
2 cups low-fat milk 1 tablespoon butter
1/3 cup (3 ounces) low-fat cream cheese 3 garlic cloves, minced
2 tablespoons flour 1 cup freshly grated Parmesan cheese
1 teaspoon kosher salt
1. In a blender, blend the milk, cream cheese, flour, and salt until smooth and set aside.
2. In a large, nonstick saucepan, melt better on medium-high heat and add the garlic. Sauté the garlic for about 30 seconds, stirring constantly to prevent the garlic from sticking and burning.
3. Add the milk mixture to the pan. Sit constantly for 3-4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more until the sauce thickens, about 6-7 minutes.
4. To freeze, transfer mixture to an 8x8 inch disposable aluminum baking pan. Sprinkle with cheese and cover tightly with aluminum foil. Freeze for up to 3 months.
Labels (12): When ready to cook, preheat the oven to 400 degrees F. and bake, covered for 90 minutes or until the casserole is cooked through and the cheese is melted and bubbly. Serve with chicken and noodles. 1/15/15
Guiltless Alfredo Sauce
2 cups low-fat milk 1 tablespoon butter
1/3 cup (3 ounces) low-fat cream cheese 3 garlic cloves, minced
2 tablespoons flour 1 cup freshly grated Parmesan cheese
1 teaspoon kosher salt
1. In a blender, blend the milk, cream cheese, flour, and salt until smooth and set aside.
2. In a large, nonstick saucepan, melt better on medium-high heat and add the garlic. Sauté the garlic for about 30 seconds, stirring constantly to prevent the garlic from sticking and burning.
3. Add the milk mixture to the pan. Sit constantly for 3-4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more until the sauce thickens, about 6-7 minutes.
4. To freeze, transfer mixture to an 8x8 inch disposable aluminum baking pan. Sprinkle with cheese and cover tightly with aluminum foil. Freeze for up to 3 months.
Labels (12): When ready to cook, preheat the oven to 400 degrees F. and bake, covered for 90 minutes or until the casserole is cooked through and the cheese is melted and bubbly. Serve with chicken and noodles. 1/15/15
No comments:
Post a Comment