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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

 

Chicken~ Corn~ & Zucchini Saute


low-cal, chicken, low-fat

2 teaspoon olive oil
1 oz canadian bacon; diced
1 zucchini; cut into thin
1 ; rounds
1/2 lb mushrooms; thinly sliced
1 lb boneless chicken breasts; skin removed, cut into la
1 tablespoon flour
1/2 cup apple cider or
1/2 cup natural apple juice
1/2 teaspoon salt
1 cup frozen corn kernels
2 tablespoon fresh parsley; chopped optional

In a large nonstick skillet, heat the oil until hot but not smoking over medium heat. Add the bacon, and cook until lightly crisped, about 2 minutes. Stir in the zucchini and mushrooms, cover, and cook until the vegetables begin to soften, about 5 minutes. Stir in the chicken and flour and cook, uncovered, stirring frequently, until the chicken is lightly browned, about 2 minutes. Add the cider and salt. Bring to a boil over medium-high heat, reduce to a simmer, cover, and cook until the chicken is cooked through, about 4 minutes. Stir in the corn and cook, uncovered, until the corn is just heated through, about 2 minutes longer. Spoon the chicken and vegetables onto 4 plates, sprinkle with the parsley, and serve. Total cooking time: 20 minutes. Calories 231, fat: 5g/19%, carbohydrate 17g, protein 31 g, cholesterol 69mg, sodium 453mg Source: Great Taste, Low-Fat Chicken, Time Life Books. Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or jphelps@best.com