Healthified Fare: Margarita Grilled Chicken

Ingredients

• 2/3 c. lemon juice
• 1/3 c. lime juice
• 1/4 c. tequila
• 1 Tbsp minced garlic
• 4 boneless, skinless chicken breasts
• salt
• pepper

Directions

1. Combine juices, tequila, and garlic in a dish with the chicken breasts and let marinate for two hours in the refrigerator.  When ready to prepare, drain and season with salt and pepper.
2. Preheat the grill to medium-high heat.
3. Spray the grill with cooking spray and cook the chicken breasts until cooked through, about 6 to 8 minutes each side.

So today was not one of my best days personally, but I still wanted to go ahead and try this recipe...mainly since it involved pulling out a bottle of tequila ;-)  I used freshly squeezed lemon and lime juice - hello therapeutic activity - and extra garlic (because I love it.)  I let the chicken marinate in a gallon-sized zip top baggie and it made the need for clean-up virtually non-existent.  Now, I'm pretty new to grilling, so I figure the more experience I can get under me belt, the better.  Tonight was actually super easy.  In addition, the chicken had lots of flavor and was very juicy.  Both girls followed me from the back of the house to the kitchen so that they could try it because it smelled so awesome and both cleared their respective plates.  I served it with jasmine rice mixed with scallions, pineapple, and diced peppers and fresh steamed broccoli.  We will definitely be having this again! 

*America's Most Wanted Recipes Without the Guilt

Kid-Friendly Fare: Coconut-Crusted Turkey Strips

The finished product: 3 ounces of cooked turkey with 2 Tbsp sauce and fresh steamed asparagus = 7 WW pts

Despite the fact it is turkey, Brooke Lynne loved it.

Tonight's ingredients

Ingredients

• 2 egg whites
• 2 tsp sesame oil
• 1/2 c. flaked coconut, toasted
• 1/2 c. dry bread crumbs
• 2 Tbsp sesame seeds, toasted
• 1/2 tsp salt
• 1-1/2 pounds turkey breast tenderloins, cut into 1/2-inch strips

for dipping sauce

• 1/2 c. plum sauce
• 1/3 c. unsweetened pineapple juice
• 1-1/2 tsp prepared mustard
• 1 tsp cornstarch

Directions
In a shallow bowl, whisk together egg whites and oil.  In another shallow bowl, combine the coconut, bread crumbs, sesame seeds and salt.  Dip turkey in egg mixture, then coat with coconut mixture.

Place on baking sheets coated with cooking spray; spritz turkey with cooking spray.  Bake at 425 for 4-6 minutes on each side or until golden brown and juices run clear.

Meanwhile, in a small saucepan, combine the sauce ingredients.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve with turkey strips.

Measuring and adding sesame oil to the egg whites

Whisking

Working on the dry ingredients for the breading

Look who else wants to help!

We've cleared 165, so we're good to go - Time for dinner!

Tonight's meal was a test.  Brooke Lynne swears up and down that she doesn't like turkey and will refuse to eat it....unless I tell her it is something else.  As far as I'm concerned, she can call it whatever she wants as long as she eats it!  I wanted to know if she'd willingly ingest this, knowing exactly what it was, if she had a hand in preparing it.  The answer? Yes! (although when she asked for seconds, it was "mom, can I have more chicken please?" 
Both girls gobbled this tasty turkey up and asked for seconds.  As you can see in the pics, I did not cut the turkey tenderloins into 1/2-inch strips, so I had to wing the cooking time but it all turned out just fine and wasn't dry at all.  I thought it was a bit bland, but my piece didn't have much of the toasted coconut so maybe that's why.  The dipping sauce was tasty, but not too sweet.  I'd probably make it again if one of the girls asked for it, but it wouldn't be on my top ten list of all time favorites.  It's a nice alternative to plain ole chicken strips and calculates out to 7 WW pts

*Recipe from Taste of Home's "Good Food for Kids!/Kids' Party Food"*

Easy Slow-Cooker A.1. Swiss Steak

Ingredients

2lb. boneless beef chuck eye roast, cut into 1-inch pieces

1/4c. A.1. Original Steak Sauce

1 onion, sliced

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

2 Tbsp. flour

1/4c. water

 

Toss meat with steak sauce; place in slow cooker. Top with onions and tomatoes; cover with lid. 

 

Cook on LOW 9 to 10 hours (or HIGH 4 to 5 hours).   Mix flour and water. Stir into meat mixture; cook, covered, 5 min. or until sauce is thickened, stirring occasionally.  **Disclaimer: This recipe was prepared and cooked on Thursday, but we didn't eat it until Saturday due to my vehicular challenges.** Ok, so where do I start? I love A.1. Steak Sauce and was thrilled to try this recipe to begin with.  I found a boneless beef eye chuck roast on sale that also had to be sold within a couple days so it was discounted an additional 20% which made me even more excited since that meant the meat itself was going to cost just about $8 for just over two pounds.  The preparations were super simple - the most challenging thing was cutting the meat into cubes since it wasn't completely defrosted from being in the freezer.  Tonight, we finally got around to enjoying this.  I served the swiss steak with sour cream and chive mashed potatoes, but it would have also been delish served with some egg noodles.  I was a bit bummed that the A.1. flavor wasn't stronger.  Going forward, I may either add more A.1. to the recipe or serve additional A.1. along side it for dipping (or both!)  I will definitely make this version of swiss steak again!