Wednesday, April 13, 2011

Lemon Honey Mustard Chicken Breasts


Danielle found this recipe on the back of a Tone's Lemon Pepper Seasoning jar and made it for us a few weeks ago. It was a big hit! Even my husband, who complains he doesn't like chicken, said he loved it. The chicken was moist and the lemon honey-mustard sauce was delicious. Danielle added the extra step of pounding the chicken, but we've all decided that it really added to success of the recipe.

The nutritional value is just an estimate as I was only able to guess at the portions for the sauce when I entered it into MyPyramidtracker.gov.

Lemon Honey Mustard Chicken Breasts
½ cup honey
1/3 cup Dijon mustard
1 ½ tsp lemon pepper seasoning
2 tbsp lemon juice
2 tbsp margarine (reduced fat type), melted
6 or 7 medium chicken breasts, boneless and skinless
Blend the first five ingredients in a bowl and set aside. Place chicken in a Ziploc bag and pound with a meat mallet or heavy skillet until chicken is about ½ inch thick. Marinate the chicken in about half of the sauce for 20-30 minutes.
Grill on barbeque on medium-high heat for approximately 20 minutes, or until chicken is no longer pink inside. Brush chicken with additional marinade while cooking chicken on the grill.

Serving size: 1 medium chicken breast
Calories 305; Fat 7.6g; Fiber 1g; Carbohydrate 6g; Sodium 846mg

Positive thought for the day: A person who has good thoughts cannot ever be ugly. You can have a wonky nose and a crooked mouth and a double chin and stick-out teeth, but if you have good thoughts they will shine out of your face like sunbeams and you will always look lovely. ~Roald Dahl

Wednesday, April 6, 2011

Coconut Meringue Cookies

I just got back from visiting my daughter in Utah so I haven't blogged in awhile. Stephanie and I had a great time together just "hanging out". We went out to eat a lot, but we still tried to eat healthy. I had a yummy vegetarian sandwich at Jimmie John's, fish tacos at Rumbi's, and a big turkey sandwich on focaccia bread at Kneader's - though we did succumb to the pastries at Kneader's and took home a creme-filled Neapolitan! Yum!

While I was there, Stephanie made some delicious, low-fat/low-cal cookies for me. The basic ingredients are just egg whites, coconut, and sugar. She found the recipe online at a weight-loss forum when she was looking for low-point snacks for her Weight Watcher's diet. Steph made them with chocolate chips, but if you didn't add the chocolate chips they would be even lower in calorie. You could also use Splenda instead of the sugar to reduce calories even further. These cookies are so delicious - you might want to make a double-batch!


Coconut Meringues


Servings: 24
Weight Watcher Points per serving: 0.5


2 egg whites
1/8 teaspoon cream of tartar
3/4 cup powdered sugar
1/4 cup coconut flakes
1/4 teaspoon vanilla extract
1/4 cup chocolate chips


1. Preheat oven to 250 degrees F (120 degrees C).
2. In small bowl with mixer at high speed, beat egg whites and cream of tartar until soft peaks form. Beating at high speed, gradually sprinkle in sugar, 2 Tablespoons at a time, beating until sugar is completely dissolved. (Whites should stand in stiff glossy peaks.) With rubber spatula, fold in coconut and extract until mixed.
3. Drop mixture by rounded teaspoonfuls onto large cookie sheet, about 1 inch apart.
4. Bake 1 hour or until dry. Remove to rack to cool.


Per Serving: 40 Calories; 1.1 Fat; 0.6 Protein; 7g Carbohydrate; trace dietary fiber 1mg cholesterol; 7mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 0 Fat; 0 Other Carbohydrates.


Positive Thought for the Day: "Stressed spelled backwards is desserts. Coincidence? I think not! " ~Author Unknown