Whats your favorite healthy meal to make?!
And would you like to share the recipe!?Www@FoodAQ@Com
Answers:
Chicken Stew with Mushrooms, Parsnips, and Carrots
This is a rich and flavorful stew to share as the days get shorter and the nights get longer!.
6 boneless, skinless chicken thighs, excess fat trimmed per tips in the blog
2 Tablespoons olive oil
1 pound cremini mushrooms, sliced
4 large garlic cloves, minced
? yellow onion, diced
3 parsnips, chopped any way you want into small bite size pieces
3 carrots, chopped into bite size pieces
? cup coarsely chopped parsley
2 Tablespoons balsamic vinegar
? cup vermouth or dry white wine
Salt and freshly ground pepper to taste
Use your biggest skillet that has a cover!. Cut the chicken thighs into three pieces each!. Salt and pepper them lightly!. Heat the olive oil over moderate heat!. Sear the chicken pieces!. Don’t try to fiddle with them for the first four minutes!. That way they cook enough to not stick!. Finish browning them on all sides!. Remove from pan and set aside!.
Cook the mushrooms, onions, parsnips, and carrots over medium high heat for about 5 minutes!. They fill up the pan but soon begin to cook down and release some liquid!. Stir in the garlic and parsley cooking for about a minute until the garlic is fragrant!. Stir in the vermouth or white wine along with the balsamic vinegar!. Bring to a boil for a minute then add the chicken and any juices back to the pan!. Try to partially bury them with the veggies!. Cover and simmer for about 10 minutes or until the parsnips and carrots are tender!. Adjust the seasoning and serve hot garnished with more parsley!.
Serves 6
Nutrition Information Per Serving:
Calories: 259
Fat: 11 gm
Saturated Fat: 2 gm
Trans Fat: 0 gm
Cholesterol: 49 mg
Carbohydrate: 21 gm
Fiber: 5 gm
Protein: 17 gm
Sodium: 179 mgWww@FoodAQ@Com
This is a rich and flavorful stew to share as the days get shorter and the nights get longer!.
6 boneless, skinless chicken thighs, excess fat trimmed per tips in the blog
2 Tablespoons olive oil
1 pound cremini mushrooms, sliced
4 large garlic cloves, minced
? yellow onion, diced
3 parsnips, chopped any way you want into small bite size pieces
3 carrots, chopped into bite size pieces
? cup coarsely chopped parsley
2 Tablespoons balsamic vinegar
? cup vermouth or dry white wine
Salt and freshly ground pepper to taste
Use your biggest skillet that has a cover!. Cut the chicken thighs into three pieces each!. Salt and pepper them lightly!. Heat the olive oil over moderate heat!. Sear the chicken pieces!. Don’t try to fiddle with them for the first four minutes!. That way they cook enough to not stick!. Finish browning them on all sides!. Remove from pan and set aside!.
Cook the mushrooms, onions, parsnips, and carrots over medium high heat for about 5 minutes!. They fill up the pan but soon begin to cook down and release some liquid!. Stir in the garlic and parsley cooking for about a minute until the garlic is fragrant!. Stir in the vermouth or white wine along with the balsamic vinegar!. Bring to a boil for a minute then add the chicken and any juices back to the pan!. Try to partially bury them with the veggies!. Cover and simmer for about 10 minutes or until the parsnips and carrots are tender!. Adjust the seasoning and serve hot garnished with more parsley!.
Serves 6
Nutrition Information Per Serving:
Calories: 259
Fat: 11 gm
Saturated Fat: 2 gm
Trans Fat: 0 gm
Cholesterol: 49 mg
Carbohydrate: 21 gm
Fiber: 5 gm
Protein: 17 gm
Sodium: 179 mgWww@FoodAQ@Com
Chicken Queadilla salad!! Its super easy and healthy!
For the chicken:
2 boneless skinless chicken breasts
tababsco sauce
salt and pepper
* brush the tabasco over the chicken, then grill chicken (or bake in the oven!.) Set aside
For the salad:
Salad mix (the bag stuff is fine, its what I use)
Crumbled tortilla chips about 1 cup
1 can fiesta corn (drained) (room temperature)
*mix all items together!. DONE! ha
Cheese quesadillas:
1 teaspoon butter
2 tortillas
1 cup shredded cheddar cheese
*In a skillet melt butter, lay tortilla shell put 1/2 cup of cheese on one side, fold tortilla over top of the cheese!. flip tortilla once toasted on one side!.
Salsa Ranch Dressing:
2 tablespoons FatFree Ranch
2 tablespoons Salsa
1 tablespoon Tabasco
*mix all together- DONE! =)
Now is the time to build your salad- Put salad mixture in a bowl - cut chicken into pieces place on top of salad- cut quesadilla into 4 triangles place at 12,3,6, and 9 (like a clock) on the plate!. serve dressing on the side!. (you can get sour cream or guacamole for the top of the chicken too if you would like) its optional! **This recipe makes 2 salads**
YOU ARE DONE! EXCELLENT SALAD!! YUMMY!!!Www@FoodAQ@Com
For the chicken:
2 boneless skinless chicken breasts
tababsco sauce
salt and pepper
* brush the tabasco over the chicken, then grill chicken (or bake in the oven!.) Set aside
For the salad:
Salad mix (the bag stuff is fine, its what I use)
Crumbled tortilla chips about 1 cup
1 can fiesta corn (drained) (room temperature)
*mix all items together!. DONE! ha
Cheese quesadillas:
1 teaspoon butter
2 tortillas
1 cup shredded cheddar cheese
*In a skillet melt butter, lay tortilla shell put 1/2 cup of cheese on one side, fold tortilla over top of the cheese!. flip tortilla once toasted on one side!.
Salsa Ranch Dressing:
2 tablespoons FatFree Ranch
2 tablespoons Salsa
1 tablespoon Tabasco
*mix all together- DONE! =)
Now is the time to build your salad- Put salad mixture in a bowl - cut chicken into pieces place on top of salad- cut quesadilla into 4 triangles place at 12,3,6, and 9 (like a clock) on the plate!. serve dressing on the side!. (you can get sour cream or guacamole for the top of the chicken too if you would like) its optional! **This recipe makes 2 salads**
YOU ARE DONE! EXCELLENT SALAD!! YUMMY!!!Www@FoodAQ@Com
just look up some recipes on foodnetwork!.com!. look for those rachel ray recipes!. all of them are good and healthy!.Www@FoodAQ@Com