May 2, 2010
Grilled Ginger and Lemon Chicken (LOW FAT)
Ingredients:
2 tablespoons fresh lemon juice
2 tablespoons lite soy sauce
1/2 cup red raspberry preserves
2 tablespoons fresh ginger root, peeled and grated
1 teaspoon fresh garlic, minced
4 boneless, skinless chicken breast halves
4 lemon wedges (for garnish, optional)
Instructions:
In a baking dish blend together lemon juice, soy sauce, preserves, ginger root and garlic. Marinate chicken in this mixture for at least 15 minutes (longer is even better!) Grill the chicken for 7 minutes per side or until no longer pink and juices are clear. Serve garnished with lemon wedges. Marinating before grilling helps keeps the chicken from drying out for a tender and juicier result than if you just grilled plain chicken.My Recipe Exchange : Don’t Miss Out!
Filed under Diet Recipes, Recipes by on May 2nd, 2010. Comment. 
May 10, 2010
Veggie Chili (LOW FAT)
Ingredients:
1 cup onions chopped
1/2 cup bell pepper choppped
1 tablespoon chili powder
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon garlic powder
2 cups tomato juice
16 ounces red kidney beans, cooked, drained, rinsed
15 ounces pinto beans, cooked, drained, rinsed
15 ounces great northern beans, cooked, drained, rinsed
Instructions:
Prepare dry beans the day before or buy canned beans and drain them. Coon onions and peppers in sauce pot until tender. Stir in seasonings. Add tomato juice. Bring everything to a boil then add beans. Reduce heat and allow to simmer on very low heat 20 minutes or until ready to serve.
This recipe also lends well to crock pot cooking, 3 to 4 hours on high, or 6 to 8 on low. To make in the crock pot simply stir together all the ingredients and set crock pot to desired setting. Come home to a warm inviting chili on a cold fall evening. How Did You Like This Recipe? ClickHere For Many More!
Filed under Crock Pot, Diet Recipes, Recipes by on May 10th, 2010. Comment.