Now that I have had my baby, I want to lose those 10 last pounds quicker! I have done the diet thing before, but in the past that meant giving up foods I love. I am not going to go as strict this time around but I am going to try and cook more “healthy” and “low calorie” recipes.
Don’t you worry, not all my recipes are going “lower calorie” I have a skinny 6’2″ husband that can’t afford to lose even one pound so I will still be cooking him up some good stuff :)
To help me find a balance between delicious and diet, I got this amazing cookbook called, “Taste of Home: Comfort Food Diet Cookbook”. This is a recipe that comes from that cook book.
TASTY ITALIAN CHICKEN
1/2 cup chopped onion
1-1/8 tsp paprika, divided
3 tsp olive oil, divided
1-1/4 cups water
1/4 cup tomato paste
1 bay leaf
1/2 tsp reduced-sodium chicken bouillon granules
1/2 tsp Italian seasoning
1/4 cup all-purpose flour
1-1/2 tsp grated Parmesan cheese
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp dried oregano
1-1/2 pounds chicken tenderloins
In a small saucepan, saute onion and 1/8 tsp paprika in 1 tsp olive oil until tender. Stir in water, tomato paste, bay leaf, bouillon and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Meanwhile, in a large resealable plastic bag, combine the flour, Parmesan cheese, salt, garlic powder, oregano and remaining paprika. Add chicken.
Seal bag and shake to coat.
In a large nonstick skillet coated with cooking spray, cook half of the chicken in 1 tsp oil for 2-3 minutes on each side or until juices run clear. Remove and keep warm; repeat with remaining chicken and oil. Remove bay leaf from sauce. Serve over chicken.
4 ounces cooked chicken with 3 Tbsp. sauce has:
3 g fat
67 mg cholesterol
287 mg sodium
8 g carbohydrate
1 g fiber
27 g protein