Chicken with Tomatoes and Feta

Ingredients:

thyme
garlic powder
red wine vinegar

1 lb. chicken breast

1 onion, chopped

1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained

1/4 cup Greek vinaigrette Dressing

1 lemon, thinly sliced

1/2 cup feta cheese, crumbled

Directions:

Put chicken in a bowl and sprinkle with thyme and garlic powder. Cover with vinegar. Marinate for 10 minutes.

Saute chicken and onion over medium-high heat until chicken is done. Remove chicken from pan. Add tomatoes, dressing, and lemon to the pan and cook for about 5 minutes.

Add chicken back to the pan and coat with sauce. Simmer for a few minutes. Serve topped with feta.

Balsamic Chicken

Ingredients:

1 lb chicken
steak seasoning
balsamic vinegar


Directions:

Season chicken. Put in a bowl and just cover with vinegar. Marinate 10 minutes. Saute until done and serve.

Cheese Blintzes

Ingredients:

1/2 cup part-skim ricotta cheese
1/2 cup lowfat cottage cheese
1 tsp. vanilla extract (other flavors work too)
4 packets sugar substitute
4 ready-to-use crepes
fresh fruit


Directions:

Mix cheeses, vanilla, and sweetener. Whisk until mixture is smooth.

Spoon 1/4 of mixture into the center of each crepe. Fold or roll up crepe as desired.

Microwave blintz for about 45 sec, or if you're feeling brave, saute them for a few min in a little bit of butter. However, if the crepes are delicate the whole thing may fall apart. Top with fruit.

Protein Pancakes

Ingredients:

1/8 cup lowfat cottage cheese
1/4 cup egg whites
1 1/2 scoops protein powder (chocolate or vanilla)
2 packets sugar substitute (optional)
1 tsp flavoring (eg. banana, almond, etc, optional)


Directions:

Spray a nonstick pan with oil (or butter) and set on medium heat.

In a bowl, combine cottage cheese, egg whites, and protein powder (and sweetener/flavoring, if using). Use a handheld blender to mix thoroughly.

Pour 1/3 of batter into pan. Cook each side for about 2 minutes or until pancake is golden. Repeat until batter is gone. (Makes about 3 pancakes total.)

Top with fruit and/or sugar-free maple syrup. Serves 1.

Kielbasa in Polish Sauce

Ingredients:

6 oz light beer or chicken stock
3/4 cup water
1 onion, chopped
1 lb kielbasa, sliced
2 tbsp. white vinegar
1 tbsp. butter
1 tsp. Splenda


Directions:

In a medium saucepan, bring beer, water, onion, and kielbasa to a boil. Cook 25 min. Add vinegar, butter, Splenda and reduce. Season with salt and pepper. Serve.

Keema Mattar

Ingredients:

1 onion, chopped
1 tbsp. minced ginger
1 tbsp. minced garlic
1 lb ground beef
curry powder
turmeric
cinnamon
cloves
coriander
chili powder
cayenne pepper
cumin
cardamom
1/2 can peas
1 can sliced potatoes
1/2 can tomato paste
chicken stock


Directions:

Saute onions, ginger, and garlic. Add ground beef and spices and cook until no longer pink. Add tomato paste and enough chicken stock to get it mixed in. Add peas and potatoes and some more stock. Reduce until it becomes the consistency of chili.

Black Bean and Chicken Chilaquiles

Ingredients:

1 thinly sliced onion
5 garlic cloves, minced
1 lb chicken breast
spices (chile powder, smoked paprika, cinnamon, allspice, cumin)
1 (15-ounce) can black beans, rinsed and drained
1/2 cup chicken broth
1 can El Pato Salsa de Chile Fresco
3 taco shells, broken into pieces
1/3 cup shredded queso blanco


Directions:

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; sauté 5 minutes or until lightly browned. Add garlic; sauté 1 minute. Add chicken; cook until almonst done. Stir in beans. Add broth and salsa to pan; bring to a boil. Reduce heat, and simmer until mixture has thickened, stirring occasionally.

Turn off heat and sprinkle with cheese. Just before serving stir in the tortilla pieces so they don't get too soggy.