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2005/07/18, 09:47 AM
Cilantro Lime potato salad
i just made this up the other day, my family raved about it, so i thought I would post it here - it is pretty healthy, just watch your portion amounts!
6 small yukon gold potatoes
6 small red potatoes
1 bunch cilantro leaves, chopped
1/2c mayo
1/2c miracle whip free
1/4 - 1/3c Koop's Arizona Heat mustard (my new favorite)
Juice from 1/2 a lime
Place the potatoes in a large pot with enough water to cover and bring to a boil, simmer for 20 minutes, or until tender but not mushy. drain and let cool until you handle them. (the dressing will mix in with warm potatoes better and have more flavor than if you dress them cold, according to the Joy of Cooking)
Cut potatoes into bite size cubes, place in large bowl, add cilantro.
In a small bowl mix the rest of the ingredients well and then toss with potatoes and cilantro.
refrigerate overnight, or a few hours, to allow flavors to meld.
If i was making this again, for just myself (not my spice-challenged family) I would add chopped red onion and minced jalapeno pepper.
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It\'s easier to go down a hill than up it but the view is much better at the top.
-Henry Ward Beecher
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2005/07/18, 10:58 AM
Honey Flaked Chicken
Submitted by Stacey
Chicken is baked in a sweet, crisp coating.
Serves 4 servings
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Calories: 431.46
Calories from Fat: N/A
Total Fat: 2.11 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 71.79 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 31.33 g
Vitamin A: N/A
Vitamin C: N/A
Ingredients
0.5 cup all-purpose flour
4 cups cornflakes cereal
0.5 cup honey
0.25 cup milk
4 boneless, skinless chicken breast halves
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
2. Place the flour in a small bowl and the cornflakes in a medium bowl. In a separate small bowl, mix the honey and milk. Dredge chicken in the flour, dip in the honey mixture, and thoroughly coat with the cornflakes.
3. Arrange chicken in the prepared baking dish. Bake 25 minutes in the preheated oven, or until no longer pink and juices run clear.
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2005/07/19, 11:30 PM
Chicken Soup II
Submitted by Roz
Chicken thighs are boiled and then simmered with onion, garlic, bell pepper, spinach, egg noodles and meat tortellini in this satisfying soup.
Serves 8 servings
Prep time: 15 minutes
Cook time: 90 minutes
Total time: 105 minutes
Calories: 226.97
Calories from Fat: N/A
Total Fat: 6.94 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 23.63 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 17.49 g
Vitamin A: N/A
Vitamin C: N/A
Ingredients
5 chicken thighs
2 quarts water
4 cubes chicken bouillon, crumbled
1 large onion, chopped
3 cloves garlic, minced
3 stalks celery, chopped
6 carrots, chopped
0.5 green bell pepper, chopped
1 (10 ounce) package frozen chopped spinach
4 ounces thin egg noodles
8 ounces meat tortellini
salt and pepper to taste
Directions
1. Fill a large pot with water and place chicken thighs in the pot. Bring to a boil, then reduce heat and simmer until meat falls from the bone, 45 minutes. Remove chicken, cut up meat and return meat to the pot.
2. Stir in chicken bouillon, onion, garlic, celery, carrots and bell pepper; simmer until vegetables are tender, 10 to 15 minutes.
3. Stir in frozen spinach and cook until tender, 5 to 10 minutes.
4. Meanwhile, bring a large pot of water to a boil. Cook egg noodles in water until al dente, 8 to 10 minutes. Drain and reserve.
5. Stir tortellini into soup and cook until tender, 10 to 15 minutes. Stir in reserved egg noodles, salt and pepper. Heat through and serve.
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2005/07/20, 11:09 AM
Kangaroo Chops
Submitted by Paula Grimes
There is no kangaroo in this recipe; the name comes from the pouch of foil used to bake a tasty pocket of pork chops, potatoes, corn and onions with soy sauce, Worcestershire, garlic and herbs.
Serves 4 servings
Prep time: 20 minutes
Cook time: 45 minutes
Total time: 65 minutes
Calories: 301.68
Calories from Fat: N/A
Total Fat: 6.08 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 36.95 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 24.80 g
Vitamin A: N/A
Vitamin C: N/A
Ingredients
4 pork chops
4 potatoes, quartered
1 ear corn - husked, cleaned and quartered
3 tablespoons soy sauce
3 tablespoons Worcestershire sauce
3 tablespoons water
1 onion, chopped
1 clove garlic, minced
0.125 cup dried bread crumbs
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place pork chops on a lightly greased large square of aluminum foil. Place potatoes and corn around chops. Pour soy sauce, Worcestershire sauce and water over all. Then distribute the onion and garlic amongst the chops and veggies; top by sprinkling bread crumbs and dry seasonings of your choice over all.
3. Close foil around all and seal tightly. Place foil pouch in a 9x13 inch baking dish lines with another sheet of aluminum foil, in case of spilling. Bake in the preheated oven for 45 minutes. The pouch provides 'self-basting', so you need only remove from the oven and serve!
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2005/07/22, 03:05 PM
Summer Penne Pasta
Submitted by Stacy Doud
Red, green and yellow bell peppers are lightly sauteed along with a succession of zucchini, yellow squash, mushrooms and garlic. Add chopped tomatoes and serve over freshly boiled pasta.
Serves 8 servings
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Calories: 277.35
Calories from Fat: N/A
Total Fat: 5.03 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 48.57 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 9.44 g
Vitamin A: N/A
Vitamin C: N/A
Ingredients
1 (16 ounce) package penne pasta
0.333333 pound sliced green bell peppers
0.333333 pound sliced red bell peppers
0.333333 pound sliced yellow bell peppers
2 tablespoons olive oil
1 zucchini, sliced
1 yellow squash, sliced
6 ounces mushrooms, chopped
1 clove garlic, minced
2 medium tomato - peeled, seeded and chopped
ground black pepper to taste
salt to taste
Directions
1. In a large pot cook penne pasta in boiling salted water until al dente. Drain the pasta, leaving it slightly wet.
2. While pasta is cooking, wash the bell peppers and cut them into 1/4 inch strips. In a large skillet over medium heat place 2 tablespoons of olive oil and saute the pepper until soft. Do not allow peppers to brown.
3. To the skillet, add the sliced zucchini and yellow squash and saute for 2 minutes. Add the sliced mushrooms and minced garlic and saute an additional 2 minutes, stirring frequently. Add the chopped tomatoes and remove from heat.
4. Dish pasta portions onto warmed plated. Add sauce to top. Sprinkle with salt and pepper to taste.
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2005/07/23, 01:52 PM
Black Bean Soup
Submitted by Joelene Craver
Sauteed onion and tomato are added to black beans which have been cooked with a ham bone in this basic bean soup.
Serves 6 servings
Prep time: 10 minutes
Cook time: 120 minutes
Total time: 130 minutes
Calories: 320.26
Calories from Fat: N/A
Total Fat: 8.13 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 42.68 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 19.10 g
Vitamin A: N/A
Vitamin C: N/A
Ingredients
2 cups dry black beans
1 ham bone
6 cups water
4 cups chicken broth
1 tablespoon salt
2 tablespoons vegetable oil
0.5 onion, chopped
1 tomato, diced
0.5 cup chopped ham
1 tablespoon distilled white vinegar
Directions
1. Simmer beans, water, ham bone, broth, and salt for 1 1/2 hours.
2. Discard ham bone. Puree about 1/2 of soup; pour back into pot.
3. Saute onion, tomato, and meat in oil until onion is soft. Stir in vinegar, and then add mixture to beans. Simmer for 20 minutes. Serve hot.
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2005/07/25, 10:23 AM
Vegetable Soup
Submitted by Corwynn Darkholme
A combination of beef broth and tomato sauce is used as a base for this simple soup with potatoes, carrots, onions and celery.
Serves 8 servings
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Calories: 76.91
Calories from Fat: N/A
Total Fat: 0.57 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 13.75 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 4.19 g
Vitamin A: N/A
Vitamin C: N/A
Ingredients
6 cups beef broth
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes
1.5 cups diced carrots
1.25 cups diced potatoes
1 cup chopped celery
0.5 cup chopped onion
0.125 teaspoon ground black pepper
0.5 teaspoon salt
Directions
1. In a large saucepan or Dutch oven, combine broth, tomato sauce, tomatoes, carrots, potatoes, celery, onion, and pepper. Bring to a boil. Reduce heat, cover, and simmer for 30 minutes. Stir in salt.
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2005/07/25, 10:24 AM
Basic Pasta
Submitted by Pat
There's no taste like home-made pasta! You'll love how a simple concordance of egg, salt, flour and water yields deliciously tender pasta to use immediately or even several days later. Hint: let the pasta sheet dry for 20 minutes before cutting.
Serves 3 servings
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Calories: 172.25
Calories from Fat: N/A
Total Fat: 2.08 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 32.00 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 6.39 g
Vitamin A: N/A
Vitamin C: N/A
Ingredients
1 egg, beaten
0.5 teaspoon salt
1 cup all-purpose flour
2 tablespoons water
Directions
1. In a medium sized bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons water.
2. On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or by hand roll dough out to desired thinness. Use machine or knife to cut into strips of desired width.
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2005/07/26, 06:09 PM
Miracle Soup
Submitted by Valerie J. Adkins
Ancient Chinese secret eh? This is a spicy version of the famous dieter's stew with bamboo shoots, shrimp, red pepper flakes and chopped spinach. Delicious stew that is not just for dieters.
Serves 20 cups
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Calories: 95.62
Calories from Fat: N/A
Total Fat: 1.26 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 12.33 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 8.74 g
Vitamin A: N/A
Vitamin C: N/A
Ingredients
1 tablespoon olive oil
0.25 cup chopped fresh ginger root
0.25 cup chopped garlic
2 (32 ounce) packages fat-free chicken broth
0.5 cup cornstarch
1 (6 ounce) can mushrooms, drained
1 (8 ounce) can bamboo shoots, drained
0.5 cup soy sauce
0.25 cup rice wine vinegar
1 tablespoon fructose (fruit sugar)
1 teaspoon crushed red pepper
2 (16 ounce) packages frozen mixed stir-fry vegetables
1 pound frozen, peeled and deveined shrimp
0.25 cup chopped fresh cilantro
1 (10 ounce) package chopped frozen spinach, thawed and pressed
Directions
1. In a large pot, heat oil over medium heat. Stir in ginger and garlic and cook 3 minutes, until tender. Stir together 1 cup broth with cornstarch. Pour cornstarch mixture into pot with mushrooms, bamboo, soy, vinegar, fructose, crushed red pepper and remaining broth. Bring to a boil and cook until thickened.
2. Stir in frozen mixed vegetables, frozen shrimp and cilantro. Simmer until shrimp is opaque, about 10 minutes. Stir in spinach until just wilted, 2 minutes. Serve at once.
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2005/07/31, 09:54 PM
Spicy Peach Chicken
Submitted by Melissa P
A spicy, mouthwatering honey and peach preserves sauce makes this marvelous recipe for chicken an instant favorite!
Serves 6 servings
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Calories: 260.19
Calories from Fat: N/A
Total Fat: 6.59 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 25.19 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 25.03 g
Vitamin A: N/A
Vitamin C: N/A
Ingredients
0.333333 cup peach preserves
0.25 cup honey
1 tablespoon spicy brown mustard
1 teaspoon hot pepper sauce to taste
1 (2 pound) whole chicken, cut into pieces, skin removed
2 tablespoons Creole seasoning
Directions
1. Preheat the oven broiler.
2. In a small bowl, mix peach preserves, honey, spicy brown mustard, and hot pepper sauce.
3. Arrange chicken pieces on a medium baking sheet. Season with Creole seasoning. Brush with the peach preserves mixture, reserving some of the mixture for basting.
4. Turning occasionally and basting often with reserved peach reserves mixture, broil 25 minutes in the preheated oven, until chicken is no longer pink and juices run clear.
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2005/08/03, 07:08 PM
Ten Minute Szechuan Chicken
Submitted by Michael Pusateri
A simple, quick recipe for Szechuan-style chicken with basic ingredients. This is usually served over white rice.
Serves 4 servings
Prep time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes
Calories: 199.42
Calories from Fat: N/A
Total Fat: 4.93 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 10.06 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 28.71 g
Vitamin A: N/A
Vitamin C: N/A
Ingredients
4 boneless skinless chicken breasts, cut into cubes
3 tablespoons cornstarch
1 tablespoon vegetable oil
4 cloves garlic, minced
5 tablespoons low-sodium soy sauce
1.5 tablespoons white wine vinegar
0.25 cup water
1 teaspoon white sugar
3 green onions, sliced diagonally into 1/2 inch pieces
0.125 teaspoon cayenne pepper, or to taste
Directions
1. Place the chicken and cornstarch into a bag or bowl, and toss to coat. Heat oil in a wok or large skillet over medium-high heat. Fry the chicken pieces and garlic, stirring constantly until lightly browned. Stir in the soy sauce, vinegar, sugar and water.
2. Stir in the green onion, and cayenne pepper, cook uncovered for about 2 more minutes. Serve over white rice.
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2005/08/06, 08:51 PM
Black Bean Soup II
Submitted by Kathy
This easily prepared soup is made with canned black beans which are pureed with sauteed onion, garlic and green bell pepper.
Serves 4 servings
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Calories: 203.43
Calories from Fat: N/A
Total Fat: 2.93 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 32.27 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 12.00 g
Vitamin A: N/A
Vitamin C: N/A
Ingredients
2 (15 ounce) cans black beans, rinsed and drained
1 onion, chopped
2 cloves garlic, chopped
1 green bell pepper, chopped
7 cups water
1 teaspoon olive oil
salt to taste
ground black pepper to taste
0.125 teaspoon ground cumin
Directions
1. In a Dutch Oven saute onion, garlic and green pepper in oil over medium heat till tender.
2. Add beans and water and season with salt, pepper and cumin to your desired taste. Mix well and simmer for 25 minutes.
3. Pour soup into blender and puree. Once soup is to your desired consistency return to Dutch Oven and return to medium-low heat.
4. Pour a few drops of olive oil in bowl for added flavor and dish up soup.
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2005/08/08, 07:30 PM
Ten Bean Soup II
Submitted by LaDonna
This hearty soup recipe uses a slow cooker and combines mixed dried beans with tomato sauce, chopped carrots, celery and low fat smoked sausage seasoned with onion powder and minced garlic.
Serves 8 servings
Prep time: 0 minutes
Cook time: 480 minutes
Total time: 480 minutes
Calories: 301.35
Calories from Fat: N/A
Total Fat: 2.51 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 48.30 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 21.38 g
Vitamin A: N/A
Vitamin C: N/A
Ingredients
1 (16 ounce) package dry mixed beans
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes with green chile peppers
3 stalks celery, diced
4 carrots, diced
16 ounces smoked turkey sausage, diced
salt to taste
ground black pepper to taste
0.25 teaspoon poultry seasoning
0.5 teaspoon onion powder
2.5 teaspoons minced garlic
Directions
1. Soak bean mix in water overnight.
2. Place drained soaked beans, tomato sauce, tomatoes and chilies, celery, carrots and sausage in slow cooker. Add enough water to cover all ingredients and season soup to taste with salt, pepper, chicken seasoning, onion powder, and garlic. Simmer on low for 8 to 10 hours until beans are tender.
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2005/08/14, 10:52 AM
Chicken, Avocado, and Black Bean Salad
Are you looking for a tasty new salad option? Try this Phase 2 dish — so quick and easy!
Serves 2
Ingredients
1/2 package (3-ounces) grilled chicken strips, diced
1/2 tablespoon lime juice
3/4 tablespoon olive oil
1/2 (14-ounce) can black beans, drained and rinsed
2 tablespoons red bell pepper, finely chopped
pinch of minced garlic
1/4 teaspoon salt
pinch of ground black pepper
pinch of red pepper flakes (optional)
3/4 teaspoon chopped cilantro
1/2 avocado (4 ounces), halved
Instructions
Place the lime juice in a large bowl and gradually whisk in the oil. Stir in the beans, bell pepper, garlic, salt, black pepper, and pepper flakes (optional). Correct seasoning to taste. Add the diced chicken strips, and top with the cilantro. Mix well. Slice avocado and serve beside scoops of chicken and bean salad.
Time-Saver: Make the chicken and bean salad a day or night ahead without the cilantro or avocado. Slice the avocado and add cilantro immediately before serving.
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2005/08/15, 10:07 AM
Pasta, Chicken and Artichokes
Submitted by Kay
A colorful complement of al dente vegetables red bell pepper, artichokes, broccoli, tomato and mushrooms are tossed with sauteed chicken, pasta and a dash of Parmesan.
Serves 4 servings
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Calories: 211.74
Calories from Fat: N/A
Total Fat: 3.51 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 19.45 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 25.58 g
Vitamin A: N/A
Vitamin C: N/A
Ingredients
1 teaspoon olive oil
1 teaspoon minced garlic
3 skinless, boneless chicken breast halves - cut into strips
0.25 cup chicken broth
0.25 cup fresh chopped broccoli
0.25 cup chopped tomatoes
0.25 (14 ounce) can artichoke hearts, drained and sliced
0.25 cup fresh sliced mushrooms
1 tablespoon red bell pepper, julienned
4 ounces pasta, cooked and drained
salt and pepper to taste
1 tablespoon grated Parmesan cheese
1 teaspoon chopped fresh parsley
Directions
1. In a large saute pan, heat olive oil over medium high heat and brown the chicken and garlic (about 5 minutes). Remove from the pan and set aside.
2. Add the chicken broth to the pan; then add the broccoli and tomato and cook for about 5 minutes. Add the artichoke hearts, mushrooms, red bell pepper, cooked chicken and pasta and cook for 3 to 5 more minutes until all are cooked through. Add salt and pepper.
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2005/08/15, 10:11 AM
Berry Good Smoothie II
Submitted by Julie
A delicious way to get your '5-a-day.' It's a quick and easy breakfast, but great any time of day! Nectarines, strawberries, and blueberries blended with nonfat milk and ice!
Serves 2 servings
Prep time: 10 minutes
Cook time: 0 minutes
Total time: 10 minutes
Calories: 161.64
Calories from Fat: N/A
Total Fat: 0.87 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 29.88 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 8.56 g
Vitamin A: N/A
Vitamin C: N/A
Ingredients
1 nectarine, pitted
0.75 cup strawberries, hulled
0.75 cup blueberries, rinsed and drained
0.333333 cup nonfat dry milk powder
1 cup crushed ice
Directions
1. In a blender combine nectarine, strawberries, blueberries, milk powder and crushed ice. Blend until smooth. pour into glasses and serve.
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2005/08/15, 10:14 AM
Salsa Chicken Burrito Filling
Submitted by Juli Fish
Chicken simmered with tomato sauce, salsa and seasonings. A great standard burrito filling.
Serves 4 servings
Prep time: 5 minutes
Cook time: 30 minutes
Total time: 35 minutes
Calories: 104.81
Calories from Fat: N/A
Total Fat: 1.05 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 9.36 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 14.47 g
Vitamin A: N/A
Vitamin C: N/A
Ingredients
2 skinless, boneless chicken breast halves
1 (4 ounce) can tomato sauce
0.25 cup salsa
1 (1.25 ounce) package taco seasoning mix
1 teaspoon ground cumin
2 cloves garlic, minced
1 teaspoon chili powder
hot sauce to taste
Directions
1. Place chicken breasts and tomato sauce in a medium saucepan over medium high heat. Bring to a boil, then add the salsa, seasoning, cumin, garlic and chili powder. Let simmer for 15 minutes.
2. With a fork, start pulling the chicken meat apart into thin strings. Keep cooking pulled chicken meat and sauce, covered, for another 5 to 10 minutes. Add hot sauce to taste and stir together.
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2005/09/21, 06:15 PM
Low-Cal Chicken
Submitted by Dee Dee Segal
The sweetness of saccharine offsets the saltiness of soy sauce in this reduced-calorie baked chicken.
Serves 5 to 6 servings
Prep time: 15 minutes
Cook time: 60 minutes
Total time: 75 minutes
Calories: 169.30
Calories from Fat: N/A
Total Fat: 1.82 g
Saturated Fat: N/A
Cholesterol: N/A
Sodium: N/A
Total Carbohydrate: 2.70 g
Dietary Fiber: N/A
Sugars: N/A
Protein: 35.54 g
Vitamin A: N/A
Vitamin C: N/A
Ingredients
6 skinless, boneless chicken breast halves
1.5 tablespoons minced onion
2 tablespoons crushed garlic
1.5 teaspoons poultry seasoning
0.25 cup soy sauce
2 teaspoons artificial sweetener
Directions
1. Preheat oven to 425 degrees F (220 degrees C).
2. Place chicken in a 9x13 inch baking dish; sprinkle with onion, garlic, seasoning, soy sauce and sweetener.
3. Place foil over pan and bake for one hour at 425 degrees F (220 degrees C). It's ready to serve!
DX
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2006/01/03, 11:50 AM
This is really good.
:dumbbell:Thai Peanut chicken
:dumbbell:
2 Chicken Breast
I tsp low sod Soy sauce
1 tbsp Natty peanut butter
Pam the pan
Lightly brown the chicken on both sides
Put it in the oven to finish.
When the chicken is done take it out of the pan.
While the pan is still hot add 1/2 C water and scrape up all those good bits on the pan.Add the peanut butter and soy sauce.Stir well.You might have to add a tad more water,The consistancy is up to you.It's yummy!!:love:
You can dip it or pour it on.If you have a get together, skewer them for easy dipping
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