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Orange Crumbed Baked Chicken

Ingredients:

  • 2 tablespoons orange juice
  • 2 tablespoons dijon mustard
  • 1/4 teaspoon salt
  • 3/4 cup whole wheat cracker crumbs
  • 1 tablespoon grated orange zest
  • 1 shallot, finely chopped
  • 1/4 teaspoon ground pepper
  • 4 boneless skinless chicken thighs

Directions:

  1. Preheat oven to 350F
  2. Spray a baking sheet with cooking spray
  3. In a small bowl, combine the orange juice, mustard, and salt.
  4. On a plate, combine the cracker crumbs, orange zest, shallot, and pepper.
  5. Brush the chicken on both sides with the oj-mustard mixture.
  6. Dredge the chicken in the crumbs pressing them to firmly coat the chicken.
  7. Place the chicken on the baking sheet.
  8. Bake 15 minutes, then turn.
  9. Bake another 15 – 20 minutes until done.
  • Servings: 4
  • Serving Size: 1 thigh
  • Calories: 179
  • Fat: 1g
  • Fiber: 16g
  • WW Points: 3

Permanent link to this article: https://cookbook.atlow.org/2009/06/29/orange-crumbed-baked-chicken/

Mom’s Brisket

Ingredients:

  • Beef Brisket
  • Oil
  • Two onions julienne
  • Sliced mushrooms
  • One can Tomato Sauce
  • One can whole berry cranberry sauce
  • Potatoes, quartered

Directions:

  1. Sear the brisket on all sides and set aside.
  2. Saute the onions until translucent
  3. Add the mushrooms and cook through
  4. Add the tomato sauce, cranberries, and potatoes
  5. Return the meat to the pot  & cook for 1 hour
  6. Remove the meat from the pot, cool, and slice
  7. Return meat to pot and cook until finished

Permanent link to this article: https://cookbook.atlow.org/2009/06/28/moms-brisket/

Chicken Picadillo

Ingredients:

  • 2 teaspoons oil
  • 2 onions, chopped
  • 2 cups shredded cooked chicken breast
  • 1 granny smith apple, peeled, cored & chopped
  • 1 cup stewed tomatoes
  • 1/4 cup low-sodium chicken broth
  • 2 tablespoons raisins
  • 2 teaspoons cider vinegar
  • 1 teaspoon minced chipotles in adobo
  • 1/8 teaspoon ground cinamon

Directions:

  1. In a medium non-stick skillet over medium heat, heat the oil.
  2. Saute the onions until lightly browned, 8-10 minutes.
  3. Stir in the remaining ingredients.
  4. Cook, stirring frequently, until the liquid is slightly reduced & the flavors are blended, about 10 minutes.
  • Servings: 4
  • Serving Size: 1 cup
  • Calories: 192
  • Fat: 7g
  • Fiber: 18g
  • WW Points: 4

Permanent link to this article: https://cookbook.atlow.org/2009/06/28/chicken-picadillo/

White Wine Sauce

Ingredients:

  1. Cooking Spray
  2. 1/3 Finely Cup Chopped Onion
  3. 1/2 Cup Low Sodium Chicken Broth
  4. 1/4 Cup Dry White Wine
  5. 2 Tablespoons white wine vinegar
  6. 2 Tablespoons butter.
  7. 2 Teaspoons finely chopped fresh chives.

Directions

  1. Heat a skillet over medium high heat. Coat pan with cooking spray. Add onion to pan and saute 2-3 minutes.
  2. Stir in Chicken Broth, White Wine & Vinegar. Bring to boil. Cook until reduced to 1/4 Cup (about 5 minutes). Remove from heat.
  3. Stir in butter & chives.
  • Servings: 6
  • Serving Size: 1.5 Tablespoons
  • Calories: 59
  • Fat: 5.7g
  • Fiber: 0
  • WW Points: 2

Serve over steamed veggies, such as green beans.

Permanent link to this article: https://cookbook.atlow.org/2009/06/28/white-wine-sauce/