 WHAT'S IN IT?
4 boneless, skinless chicken breasts ½ tsp ground black pepper 1/2 teaspoon of kosher salt 3 ½ cups Marsala wine 8 pieces of mushrooms, sliced 4 garlic cloves, smashed 4 tablespoons of non-fat plain yogurt HOW TO MAKE IT: Mix salt and pepper in a bowl and sprinkle over chicken breasts. In a pan bring Marsala to a boil. Add mushrooms and garlic. Season with a dash of salt and pepper. Reduce heat and cook for 20 minutes. Remove garlic and set sauce aside. Grill chicken breasts. Return sauce to stove bring to a simmer, then remove from heat. Blend in yogurt. Pour sauce over chicken and serve with a fresh green salad.
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 WHAT'S IN IT?
Marinade: 1 cup plain yogurt 1 teaspoon freshly grated ginger 1 minced garlic 1 tablespoon curry powder 1 pound skinless, boneless chicken breasts, cut into strips 15 wooden skewers, soaked in water 30 minutes Butter lettuce leaves Fresh cilantro leaves HOW TO MAKE IT: Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and marinate in the refrigerator for an 2 hour. Thread the chicken pieces onto the soaked skewers. Grill the chicken for 3 to 5 minutes on each side, until cooked through. Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied by a small bowl of peanut sauce on the side. Peanut Sauce: 1 cup peanut butter 1/4 cup low-sodium soy sauce 2 tablespoons dark brown sugar 2 limes, juiced 1/2 cup hot water Combine the peanut butter, soy sauce, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce. Pour the sauce into a nice serving bowl and serve with chicken satay.  This was a freestyle cooking method. If you are adventurous in the kitchen, you will be able to create something amazing with the below ingredients!
WHAT'S IN IT: 4 oz organic ground chicken breast Dash of Rosemary Dash of Chili Powder Extra Virgin Olive Oil Teaspoon of Walden Farms Maple Syrup (fat-free, calorie-free, sugar free) 4 oz mashed sweet potatoes (I make a large batch and add cinnamon, 1-2 packs of truvia and some of Walden Farms Maple Syrup) HOW TO MAKE IT: Heat a small skillet, spray with olive oil In a bowl blend chicken, rosemary and chili powder together. Create a patty and place in skillet and cook both sides until done. If you have pre-made your sweet potatoes, heat up 4 oz on a plate and top with your chicken patty. Top with Walden Farms Maple Syrup (fat-free, calorie-free, sugar free). |