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Already Sick of Chicken and Salad

 

Monday August 8th

 

It seems all I have is chicken and salad or salad and chicken.  Yes, I may put different things in the salad or try out a new low-fat dressing, but it is still salad.  I have been trying out new combinations of sauces on my chicken maybe one of them is for you:

 

Minty Lemon Chicken by IHaveDiabetes.com

 

1 lbs. Boneless chicken cutlets (cut thin)

3 oz Lemon juice

3 Tbs. Dried mint leaves

2 pinches Black pepper

 

At least 1 hour prior to eating, place all of the ingredients into a zip lock bag (or any bag or container you can seal) and shake like crazy.  Heat up grill or pan (I have a stove top grill pan) and coat with low fat PAM (or other low/no-fat non-stick product).  When the pan/grill is hot, turn flame to medium and put on the chicken.  Do not discard the bag.  Cook the chicken to your desired wellness while turning occasionally (it should take no more than 10 minutes if chicken is thin).  Every now and then, take some of the lemon/mint juice left over from the bag and pour it on top of some of the chicken.

 

For next time, I am probably going to add another Tbs. or two of the mint and maybe a second pinch of pepper.  Note, this is enough for 3-4 servings of chicken for my meal just weigh the pieces before you eat (something I have become accustomed to doing over the past week or two on my new digital kitchen scale).

 

Here is another recipe I just tried and pretty much prepared and cooked the same way.

 

Italian Style Diabetic Chicken by IHaveDiabetes.com

 

1 lbs. Boneless chicken cutlets (cut thin)

3 oz  Fat free Italian dressing

3 Tbs. Bacon flavored bits (non-meat)

 

At least 1 hour prior to eating, place all of the ingredients into a zip lock bag (or any bag or container you can seal) and shake like crazy.  Heat up grill or pan (I have a stove top grill pan) and coat with low fat PAM (or other low/no-fat non-stick product).  When the pan/grill is hot, turn flame to medium and put on the chicken.  Do not discard the bag.  Cook the chicken to your desired wellness while turning occasionally (it should take no more than 10 minutes if chicken is thin).  Every now and then, take some of the lemon/mint juice left over from the bag and pour it on top of some of the chicken.

 

One thing I might try for next time is to first heat up a base of chicken bouillon in the pan before placing in the chicken and adding a few drops of the bouillon every now and then while it is cooking to keep the chicken moist.

 

Note, this is enough for 3-4 servings of chicken for my meal just weigh the pieces before you eat.

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