R.O.D.-Margarita Chicken

This is really good!  I got this recipe from "Cooking Light" magazine's website. The first time I made it, all I had were chicken breasts, so that is what I used.  Of course, when figuring the nutrition stats, I always halve everything, because I could never eat 2 thighs.

Margarita Braised Chicken Thighs

 

 

1/2 cup flour (about 2 1/4 ounces) 1 tablespoon paprika 2 teaspoons garlic powder 8 skinless, boneless chicken thighs (about 1 1/2 pounds) 1/2 teaspoon salt 1 tablespoon olive oil  Cooking spray 1 cup thinly sliced onion (about 1 medium) 5 garlic cloves, minced 1/2 cup dried tropical fruit 1/2 cup orange juice 1/4 cup tequila 1 lime, thinly sliced

 

 

Preparation

 

 

Preheat oven to 400°.

 

 

Combine first 3 ingredients in a small baking dish. Sprinkle chicken with salt; dredge chicken in flour mixture.

 

 

Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Transfer chicken to an 11 x 7-inch baking dish coated with cooking spray. Add onion to skillet; cook 3 minutes. Add garlic to pan, and sauté 1 minute.

 

 

Combine fruit, juice, and tequila in a microwave-safe dish, and microwave at high 2 minutes. Pour fruit mixture into pan; bring to a boil, scraping pan to loosen browned bits. Cook 1 minute. Pour onion mixture over chicken; top with lime slices. Bake at 400° for 20 minutes or until chicken is done.

 

 

Yield

 

 

4 servings (serving size: 2 thighs and about 1/3 cup fruit mixture)

 

 

Nutritional Information

 

 

CALORIES 350(25% from fat); FAT 9.9g (sat 2.2g,mono 4.3g,poly 2.1g); PROTEIN 25.1g; CHOLESTEROL 94mg; CALCIUM 55mg; SODIUM 416mg; FIBER 2.7g; IRON 2.7mg; CARBOHYDRATE 37.9g

Here's one for those on pureed, or just looking for a dessert.   This is a vriation of the vanilla custard from earlier:  (I got this from Bariatric Eating) These are not too sweet and a touch of cinnamon brings out the warm coffee flavor. Top with a mound of whipped cream and a sprinkle of unsweetened cocoa. CAPPUCCINO CUSTARD 4 eggs, beaten Pinch of salt 2 1/2 cups milk (replace 1/4 cup of the milk with 1/4 cup sugar free chocolate sauce or syrup for a mocha!) 1/2 cup Splenda granular 1/2 teaspoon vanilla 2 tablespoons instant coffee granules (use decaf crystals if you prefer) 1/8 teaspoon cinnamon Preheat oven to 325 degrees. Place six 4-ounce custard cups into a 9x13 inch baking pan. Whisk together the eggs, salt, milk, Splenda, vanilla, coffee granules, and cinnamon. Pour, through a sieve, into the custard cups. Fill baking pan with 1 inch of hottest tap water. Bake for 25-40 minutes or until set on the edges but still slightly jiggly in the center. (A sharp knife should come out clean when inserted into the middle and nothing should ooze from the cut when pressed.) Remove custards from water bath and allow to cool on a wire rack. Cover with plastic wrap and chill. Makes six servings. Per Serving: 115 Cal; 9 g Protein; 5 g Tot Fat; 4 g Carb; 1 g Fiber; 1 g Sugar; 81 mg Sodium

In answer to Chris's question, please feel free to add to this thread with your own recipes, or start the thread if I am not fast enough for you in the morning. I also just discovered that there is actually a "recipe" forum here on OH.  I checked it out for a minute, but did not have time to explore very much.

Here is a recipe that I cannot take credit for because it came from my support group last November when we had a "Taste of LifeWeigh Bariatrics" (my spin on the evening) This recipe was approved by our dietician for serving at our support group. Many of the patients submitted recipes and this is one of the ones that is a favorite of Dave's and mine. One thing that was done to spread the servings a little further was that the1/2 eggs after they were refilled were then cut in half again. This makes it then 4 quarters from a single hard boiled egg. Because deviled eggs are time consuming you then can stretch the servings a little further. Of course keep in mind that you are cutting the nutrition info again in half. Chicken Deviled Eggs

 

6 hard cooked eggs        ½ c finely diced, cooked chicken 3T light mayonnaise        1T onion, grated 1t Dijon mustard              ½ t dry mustard1T parsley, minced

 

 Directions: Cut eggs lengthwise in half. Remove yolks and place in a small bowl. Mash yolks with a fork. Add chicken, mayonnaise, onion, Dijon mustard, dry mustard and parsley. Blend well. Stuff egg whites with yolk mixture. Sprinkle tops with paprika to garnish.

 

Nutrition: Number of servings: 6, Portion size: 1 whole egg or 2 halves     Calories: 164, Protein 12g, Carbohydrates: 1g, Fat: 6g 

 

Source: Bariatric Innovations Cookbook Christine