Recipes
Simply Grilled Chicken
For the chicken:
4 boneless, skinless chicken breasts, 4 to 6 oz. each
1 tablespoon olive oil
salt and pepper
For the chicken:
1. Preheat the grill to medium-high.
2. Sprinkle the chicken with salt and pepper and drizzle with olive oil.
3. Place the chicken on the grill and cook until the juices run clear, about 6 to 8 minutes per side.
4. Place the chicken on a serving platter and let it rest for 3 minutes before serving.
Serving Size: 1 chicken breast
Spicy Turkey and Rice
Mix broth, basil, garlic powder, hot pepper sauce and tomatoes in medium saucepan. Over medium-high heat, heat to a boil. Stir in rice and reduce heat to low. Cover and cook 15 minutes. Stir in green beans and turkey. Cover and cook 5 minutes or until rice is done.
4 servings; 513 Calories; 4g Fat; 37g Protein; 44g Carbohydrate; 50mg Cholesterol; (aprox)580 mg Sodium
Chicken Tandoori
Preheat the broiler. Make shallow cuts in the chicken thighs with a sharp knife. Toss the chicken with the lemon juice and 1 1/2 teaspoons salt in a large bowl.
Pulse 2 tablespoons yogurt, the vegetable oil, onion, garlic, ginger, tomato paste, coriander, cumin, 11/2 teaspoons paprika and 1/2 teaspoon salt in a food processor to make a paste. Toss the chicken in the mixture and let marinate 15 minutes.
Place the chicken on a foil-lined broiler pan. Broil, turning once, until slightly charred and a thermometer inserted into the center registers 165 degrees F, 5 to 6 minutes per side.
Meanwhile, combine the remaining 1/2 cup yogurt and 1/4 teaspoon paprika, the cilantro and a pinch of salt in a bowl. Top the chicken with the yogurt sauce and serve with rice, if desired.
Per serving: Calories 237; Fat 9 g (Saturated 2 g); Cholesterol 115 mg; Sodium 1,266 mg; Carbohydrate 8 g; Fiber 2 g; Protein 30 g
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BANANA MINI-CHIP MUFFINS
1.Preheat oven to 350 degrees F. Spray 48 mini-muffin cups with nonstick cooking spray; set aside.
2.Combine flour, baking powder and salt in medium bowl; set aside.
3.Combine butter, SPLENDAŽ Sugar Blend, SPLENDAŽ Brown Sugar Blend and vanilla in large bowl; beat at medium speed with a mixer until creamy. Beat in bananas and egg. Gradually mix in flour mixture; stir in morsels. Spoon batter evenly into prepared pan, filling cups ⅔ full.
Bake 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes in pans on wire rack. Remove muffins from pans to wire rack to cool completely
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