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Lime Zested Grilled Chicken

11
Jul 2010
By

Prep time: 10 minutes plus marinating and standing
Cook time: 45 minutes
Makes 4 servings

1/2 cup fresh lime juice
2 tsps. freshly grated lime peel
3 cloves garlic, minced
2 tsps. dried oregano
1 tsp. dried thyme
4 (5 to 6 ounce) boneless, skinless chicken breasts
1 lime thinly sliced

1. Combine lime juice, lime peel, garlic, oregano, thyme and pepper to taste in a large bowl. Place the chicken in the bowl and turn to coat. Cover and refrigerate at least 4 hours and turn the chicken occasionally.

2. Preheat the grill to medium (300 to 350 degrees F). Remove the chicken from the marinade. Discard the marinade. Place the chicken on the grill.

3. Grill the chicken over direct heat until grill marks appear (about 10 to 12 minutes per side). Use a thermometer to check temperature. It should read 165 degrees in the thickest portion of the chicken. Remove from grill and let stand for 5 minutes before serving. Serve with the lime slices.

140 calories per serving, 5 gr carbohydrates, 25 g protein, 1 g fiber, 3 g fat, 1 g unsaturated fat, 60 mg cholesterol, 210 mg sodium.

With only 140 calories per serving there is no need to take something like apidexin or any other type of weight loss supplement.

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Southwest Chicken Nachos (Slow Cooker)

15
May 2010
By

This is quick and easy to prep.. about 15 minutes and it tastes good (not like fish food). It cooks in the slow cooker for 4 hours and 45 minutes.

1 package (16 ounces) mild Mexican cheese with jalapeño peppers, cubed

3/4 cup Old El Paso® Thick ’n Chunky salsa

1 can (15 ounces) black beans, rinsed and drained

1 package (9 ounces) frozen cooked Southwest-seasoned chicken breast strips, thawed and cubed

1 container (8 ounces) Southwest ranch sour cream dip

1 medium green bell pepper, chopped (1 cup)

1 medium red bell pepper, chopped (1 cup)

12 ounces large tortilla chips

Place the cheese, salsa, beans and chicken in 3- to 4-quart slow cooker. Cover and cook on Low heat setting 3 to 4 hours, stirring halfway through cooking, until cheese is melted and mixture is hot. Stir in the sour cream dip and the bell peppers. Increase the heat to High then cover and cook for about 30 minutes or until mixture is hot. Serve over tortilla chips.

Topping will hold on Low heat setting up to 2 hours; stir occasionally.

High Altitude (3500-6500 ft): In step 3, cover and cook on High about 35 minutes.

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Grilled Margarita Chicken

08
May 2010
By

I’ve been looking for recipes to make for when we finally move out of this camper. It’s not easy to make meals when you only have a small frying pan and a medium saucepan and about 4 ft of counter space that’s taken up by other things. I found a chicken recipe that doesn’t look like it will be too big of a job to make.

I found it at Betty Crocker and looks so easy to make.

1/2 cup liquid nonalcoholic margarita mix
3 tablespoons lime juice
1 clove garlic, finely chopped
3-to 3 1/2-pound cut-up broiler-fryer chicken
1 teaspoon coarse salt

1. Mix margarita mix, lime juice and garlic in a heavy-duty plastic zipper bag. Add the chicken and seal the bag. Turn to coat with the marinade. Refrigerate the bag and turn it occasionally. Leave in the refrigerator for at least 1 hour but no longer than 24 hours. Remove chicken from marinade; set aside marinade.

2. Heat coals in barbecue grill or use a gas grill. Put the chicken, skin side up, on grill. Brush the chicken with the marinade and sprinkle with 1/2 teaspoon of the salt. Cover and grill 5 to 6 inches from medium heat for 15 minutes and turn chicken. Brush the chicken with the remaining marinade and use the remaining 1/2 teaspoon salt. Cover and grill for another 20 to 40 minutes, turning occasionally. Cook until the juices of chicken are clear when centers of thickest pieces are cut.

You can also use boneless skinless chicken breast halves. Cover and grill chicken 8 to 10 minutes, brushing frequently with marinade and turning once, until chicken is no longer pink in center.

1 Serving: Calories 235 (Calories from Fat 115); Total Fat 13g (Saturated Fat 4g); Cholesterol 85mg; Sodium 470mg; Total Carbohydrate 2g (Dietary Fiber 0g); Protein 27g Percent Daily Value*: Iron 6% Exchanges: 4 Lean Meat

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Chicken Paella

24
Jun 2008
By

* 1/2 pint of oil
* 1 chicken, cut to 8 pieces
* 2 bowls of rice (1lb. 5 oz. approximately)
* 5 bowls of meat broth
* 1 green pepper
* 1 red pepper
* 1 small can of peas
* 1 small onion
* 2 tomatoes
* Saffron
* 1 clove of garlic (optional)
* Parsley
* Salt

Start by heating half of the oil and once warm add the cut chicken and let it cook for 15 min. Once it’s brown, set it aside in a dish. Add the chopped onion. After 5 minutes, add diced tomatoes, without seeds and peeled.

Let it cook about 5 minutes more, mashing the tomatoes. Strain it and put it in the paella pan.

Add the rest of the oil to the paella pan. Add the green pepper, cut into half inch pieces. Add the fried chicken. Keep stirring without letting it get brown. Add salt, and the hot meat broth.

Meanwhile, chop up the garlic (optional), the parsley and the saffron, with a little bit of salt, and add a couple of soup spoonfuls of warm water. Put this mixture on the rice and stir.

When the broth has reduced to add red pepper cut to ribbons, and the peas.

Cook about 20 minutes.

Once the rice is cooked and the broth has reduced, remove the paella pan from the heat, and put it on a wet cloth for about 5 minutes.

Serve it with some lemon wedges for decoration.

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