Hopefully you were able read my post from yesterday..if not here is the link for it https://thedaltons622.wordpress.com/2016/05/25/trying-to-be-creative/ Now in yesterdays post I spoke about ways to be creative with the 21 day food list, and trying to create new recipes , so that i’m not eating the same things everyday. Here is a new recipe that I came up with this morning, and actually ate this for my breakfast this morning. Try it out and see how you like it, and as always if you have any 21 day approved recipes please share. Thanks for reading.
Its Sunday Dinner time for my family, and even though im dieting, I still have to fix up a nice family dinner. Today I have decided to fix a delicious Chicken and Rice Dinner using Uncle Bens Wild Rice.
In order to keep the sodium level down, I do not recommend using the flavor pack with the rice, I normally put it aside and use it for another meal. Instead im using Campbell’s Cream Soups.
This is very easy to make, with little clean up. Lets Get Started.
Here you will find what you need.
12 Chicken Legs
1-2 Boxes of Uncle Bens Wild Long Grain Rice
1 Can each, Cream of Chicken, Cream of Onion, and Cream of Chicken and Mushroom Soup
Your Choice of Seasons for Chicken, I use Tyme and Rosemary
Wash and Dry and Season Chicken
2. Mix Rice and all of Cream Soups together
3. Layer the mixture of Rice on the bottom of a foil try, and on top of that add your chicken.
4. Cover with foil and bake for 1 hour on 350 degrees, once the hour is up, uncover and back another hour, until chicken is crispy and brown.
I will be pairing this with a Green Bean Cassarole, and Homemade Brownies for dessert. Hope you enjoy.
Today I created a Healthy and Easy quick-lunch recipe. I wanted to the taste of one of my favorite Chinese Restaurants, but I know that im not able to eat that on my diet. I had some left over Quinoa in the fridge and did not want that to go to waste, so I put on my thinking cap and came up with this light recipe.
1-2 Cups of Quinoa
3 Boneless Skinless Chicken Thighs
20 Asparagus Cut
3 tsp Light Soy Sauce
4 Tbsp Stir Fry Sauce
2 Tbsp Garlic
1-2 tsp Lemon Juice
Cook Quinoa as directed on package.
Cut up Chicken thighs into bite size piece. Pour Olive Oil into a skillet, and add in garlic. Sautee for 2-3 mins and then add in Chicken. Brown the chicken pieces untill no longer pink. Add in cut up asparagus, and Quinoa and cook an additional 5 mins on med. Once the asparagus are tender, add Soy Sauce and Stir Fry Sauce, and cook for 5 mins. Before taking off the stove add in 2 tsp of lemon juice and stir and Enjoy.
Today is my favorite day, it’s Sunday. We all know on Sunday’s I make a big Sunday Dinner. Well this Sunday is a little different. This past week has been kind of stressful, so I was not able to get my dinner planned, or the shopping done. Today’s menu consists of Deep Fried Southern Chicken, and Spaghetti Pie, those are my main courses. However instead of me eating fried chicken before my weight in, I decided to play around with some flavors on baked chicken. This chicken was really good and flavorful. I was not sure if I would like it, but I knew if I wanted chicken for dinner, I would have to eat it. It smelled really good, and looked really good, and to be honest… it WAS really good. I would not advise feeding your children this. I gave my 6 and 8 yr old a small taste, and neither of them liked it. The chicken was light, and the taste was great. I wanted to try a different taste, so I pulled some spices out of my cabinet, and mixed up some flavors. Here is what you will need.
Ground All Spice
Preheat oven to 375. Lay chicken out on foil, and rub garlic on chicken. Next, rub Spike Seasoning , Cinnamon, Curry Powder, and Ground All Spice, all over chicken, add onions on top, and splash with 1/2 tsp. Of Olive Oil. Wrap chicken in foil, and place in oven for 1 hour and 15 mins.
Once Chicken is finished, let it rest for 15 mins, and Enjoy😋
This has got to be one of my most favorite Diet Comfort Soul Foods. When dieting we always have moments when we fill like giving up and throwing in the towel. When I feel like this I go straight to this meal, and after eating a bowl I fill 100% better. I recall the last time I made this dish, my Husband came in with a smile on his face, and told me he could smell the wonderful aroma all the way down the street(He thought I was cooking him a gourmet meal) Well his smile quickly turned to a frown when he saw that it was only my Collard and Lentils. I’m sure there are many ways to make this healthy dish, but here is my rendition.
1-2 Cups Dry Lentils
1 Bag of Old Glory Collard Greens
Salt and Pepper for Season
Sauté Garlic and Onions in large pot with Olive Oil, for about 3 mins. Next cut bacon in small pieces, and add to the pot with the Garlic and Onions. Once the Bacon has cooked, add 6 Cups of water to the pot and bring to a boil. Once the water is boiling add in your Collard Greens, and place top on and let simmer on Med-High for 30 mins to 1 hr. Once your Collard Greens are tender, add in your Lentils and Carrots. Add in additional water if needed let simmer for 15 more mins, or until lentils are tender and done, and VOILA, you have a healthy meal that covers all of your needs. It also makes you feel really good after eating a bowl. A pot of this will go a really long way😋 Hope you enjoy, I know I will.
So this has got to be the best BBQ Chicken I have ever had. I found this recipe about a year ago, and I have used it ever since. It comes out really tender and juicy, and my family LOVES it, so here is the simple recipe.
BBQ Sauce (I use Sweet Baby Rays Honey BBQ)
Preheat oven to 375. Clean chicken, and add your seasonings. Flour your chicken in a bag, and make sure you coat well. Layer Chicken in a large pan, and pour BBQ sauce across chicken. Cover with foil, and bake for 1 hour. Uncover and bake an additional 30-40 mins, basting, and turning chicken over every 15 mins. This is also great as leftovers, that’s if any is left. Enjoy😋