Creative Kitchens- 2

2/25/2010

Orange Ginger Chicken

100 grams Boneless Skinless Chicken Breast
1/2 Orange- juiced*
Ginger- to taste
1 Tbsp Garlic
Cayenne Pepper
Lemon Balsamic Vinaigrette
Diced Tomatoes
Melba Toast

Cut off all visible fat off chicken. Combine juice, ginger, and cayenne pepper. Marinate chicken for at least an hour. Grill until there is no pink in the center. Place on a bed of lettuce. Drizzle vinaigrette over and top with crushed tomatoes. Break off a little piece of your melba toast to use as a crouton.

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Lemon Balsamic Vinaigrette

One Lemon- juiced
1/2 cup Balsamic Vinaigrette
1 Tbsp Italian Seasoning
1 Tbsp Garlic
Chopped long green onions
Salt
Pepper

Combine all ingredients. Refrigerate.

* Using 1/2 of your orange will use 1/4 of the fruit allowances. Remember you can only have 2 fruits per day.

Creative Kitchens- 1

2/25/2010

Peppery Lemon Chicken:

100 grams fresh boneless, skinless chicken breast
1/2 one lemon
1 Tbsp black pepper


Cut all noticeable fat off the chicken breast. Cover the chicken in the pepper and bag it overnight. Before grilling* or baking, squeeze the lemon over the chicken. If baking, bake at 350 until no more pink in the center. If grilling*, cook till no more pink in the center.

*I use the George Foreman Grill Master! Worth its weight in Gold!

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If You Pretend Catalina Vinaigrette

1/8 cup vinegar
1/4 cup cup of canned diced tomatoes
1 tsp fresh garlic
2 tsp Italian seasoning
2 drops clear stevia
1 green onion, diced
1 tbsp fat free milk
pepper and salt to taste.

Combine and refrigerate overnight. Great over Spinach or green leaf lettuce!

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Chunky Tomato Soup

1/2 cup of canned diced tomatoes
1 tsp fresh garlic
2 tsp celery seed
1 Tbsp fat free Milk
seasoning salt and pepper to taste
Melba Toast- optional

Combine all but milk. Bring to boil. Take off heat, let cool for one minute and add milk. Crunch a tiny bit of your Melba Toast to use as croutons.