Happy Spring! This is the time of year when many of you are out in your gardens, preparing and planting and at the end of a long gardening session, I don't know about you but I myself am pooped! The thought of putting together a complicated meal has no appeal when you are tired and sore and covered in dirt. So here is a recipe that is so easy it almost makes itself! It is a recipe that my husband and I love. We eat it often because it is delicious and so easy and quick to fix. The prep is easy and it's a breeze to clean up. It's perfect when you are short on time and want a good, nutritious and satisfying meal. It's also a great recipe for your teens that might just be learning to cook.
CREAMY PEPPERED CHICKEN:
Prep Time: 10 minutes Category: Main Dish (Lowfat) Servings: 4
4 boneless, skinless chicken breasts
1 tbsp. pepper or to taste (we like to double that amount)
1 8oz. nonfat or lowfat sour cream
Directions: Sprinkle chicken breasts generously with pepper. Spray nonfat cooking spray in large skillet and brown breasts on medium heat. Turn to low heat and dollop sour cream over breasts and in middle of pan. cover and continue cooking until meat is white all the way through. The sour cream will become a delicious gravy that we like to serve over whole wheat pasta, brown rice, couscous or potatoes.
Calories: 187 Total Fat: 1.4 grams (7% fat) Cholesterol: 66mg Sodium,: 118 mg
COOKING WITH KIDS!
I have found a couple of kid-friendly recipes that are fun to make and great to eat! Have fun with your children in the kitchen and teach them good habits early on. They will thank you later on!
Here is a fun recipe that makes a delightful, healthy and delicious spread for bread, toast, crackers and anything else you can dream up. I love to eat mine by the spoonful all by itself!
Fill a mason jar half to completely full with the desired herb. Some great tasting herbs that work especially well for herbal honey are:
Hyssop, Elecampane, Garlic, Ginger, Lavender, Lemon Balm, Peppermint, Rosemary, Sage, Horseradish, Sweet Marjoram, Oregano, Spearmint, Thyme, Rosehips and Rose Petals. Use your imagination and whatever is growing in your garden!
Next, fill the remainder of the jar with honey and mix well by stirring and inverting jar several times. Let the herbal honey sit for 3-7 days, then refrigerate. This honey will keep for a very long time, if not forever!
Besides making a great spread this honey will make a wonderful marinade as well! Enjoy!
Herbal butter is another great easy herbal project that will liven up any food you use it on or cook with.
Start by softening 1/2 cup of butter to room temperature. Mix the butter with 1/2 cup of Olive Oil. Finely mince the herbs you have selected and mix well into butter either by hand or with a blender. Herbal butter stored in the fridge will last for about 2 weeks and if kept in the freezer is good for 2 months. Some great herbs to use for herbal butter are:
Mushrooms and Shallots, Rosemary and Garlic, Dandelion leaves, Orange Zest and Catnip, dried Basil and Pine Nuts, wild berries and honey, and one of our favorites, Garlic and grated fresh Parmesan Cheese.
Have fun experimenting with different herbs and flavor combinations. It won't take you long to come up with your own signature herbed butter that your whole family will love and ask for time and time again!