on a diet? try these

greek cinnamon chicken

Ingredients

1 (2 1/2 pound) chicken, cut in 8 pieces
Salt
Pepper
3 Tablespoons butter
2 medium red onions, peeled and sliced
1 cup chicken stock
1 teaspoon ground cinnamon

FOR THE SAUCE:

2 cloves garlic, peeled and mashed with salt
8 small tomatoes, skinned and seeded and cut in slices
2 cups dry white wine
1 Tablespoon tomato paste
4 celery stalks, thinly sliced
2 Tablespoons chopped parsley

1/2 pound broad noodles*feel free to substitute whole wheat pasta for a healthier mea
1/2 pound fine noodles*
2 Tablespoons grated cheese

*feel free to substitute whole wheat pasta for a healthier meal

Directions

Season the chicken pieces with salt and pepper. Heat the butter in a large frying pan and brown the chicken on all sides. Add the onions and stock; simmer 45 minutes. Sprinkle with cinnamon.

Bring the garlic, wine, and tomatoes to a boil in a saucepan; stir in the tomato paste and celery. Season with salt and pepper and boil 15 minutes; Add the parsley.

Boil the noodles in salt water in another saucepan for 10 minutes OR until they are done, rinse with cold water, and drain.

To serve, mix the noodles with half of the cheese and place on a serving dish. Arrange the chicken on the bed of noodles. Pour the sauce on top of the chicken and sprinkle with the remaining cheese. This serves 4 to 6.


Idiot chicken

Ingredients:

chicken breast (however many you need to feel the people in your family)
salsa (mild, medium, hot, peach, raspberry, blackbean and corn... whatever floats your boat)
chili seasoning (only add if using mild, medium or hot salsa)** this is completely optional

white rice


Directions:

Place the chicken & salsa in a crockpot for 8 hours on low, or 4 hours on high.
Boil rice.


place rice & chicken on plate, and enjoy! its idiot proof! ;) and healthy :)




Pork, Sweet Potatoes & Sauteed Apples and Onions

Ingredients

• 4 medium sweet potatoes, peeled and cut into chunks
• Salt
• 4 bon-in pork chops, 1-inch thick
• Freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 2 large onions, yellow or red, thinly sliced
• 2 Gala or Golden Delicious apples, thinly sliced
• 2 tablespoons finely chopped fresh thyme leaves
• 1 lemon
• 4 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup apple cider
• 2 cups chicken stock
• 2 rounded tablespoons orange marmalade

Directions

In a medium pot add sweet potatoes and cover with salted water. Bring to a boil, lower the heat and simmer until fork tender, 15 to 18 minutes.

Season chops with salt and pepper. Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a large skillet over medium-high heat. Cook pork 5 minutes on the first side until deeply golden, turn and cook 3 to 4 minutes more with a loose foil tent over the pan. Remove cooked chops to a plate and cover to keep warm. Add another turn of the pan of olive oil, add the onions and apples. Season with salt, pepper and thyme and cook until just tender, 5 to 6 minutes. Douse with juice of a lemon and remove chops to a plate.

Add 2 tablespoons butter to the skillet, melt then whisk in flour, cook 1 minute then whisk in cider and 1 cup of stock. Season the gravy with salt and pepper. Thicken 4 to 5 minutes over medium-low heat.

Drain cooked sweet potatoes and return pan to stove. Melt 2 tablespoons butter and combine with marmalade and 1 cup stock. Add potatoes and mash, season with salt and pepper.

Serve chop on a bed of sweet potatoes, and then cover chop with apples and onions, gravy poured down over top.

* Instead of pork chops, I roasted a tenderloin and just cut it before serving it. Enjoy!















(please note, these are not my recipes, and i do not intend to take credit for them, but i do love them and make them constantly!)