Ingredients:
1 broilier-fryer chicken, (about 2 1/2 lbs) cut-up
1 pepper to taste
1 tbsp virgin olive oil
2 cl garlic, minced
2 tomatoes
1 bay leaf
1/4 tsp leaf marjoram
1 cup frozen whole-kernel corn, thawed
Instructions:
Renove skin from chicken. Season with salt and pepper. In a large
non-stick pan skillet, heat oil and cook chicken until tender,
turning. 15 to 20 minutes. Remove from skillet and keep warn. Saute
onion and garlic in skillet. Add tomatoes, bay leaf and narhiran;
simmer 10 minutes. Add corn and chicken; heat through, mix well with
the sauce. Serve this dish with "Bell Pepper Salad" (also in this
file)
Food Exchange per serving: 3 LOW/FAT MEAT EXCHANGES + 1 STARCH/BREAD
EXCHANGE + 1 VEGETABLE EXCHANGE CAL: 246; CHO: 75mg; CAR: 18g; PRO:
27g SOD: 138mg; FAT: 10g;
Souce: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and
yours via Nancy O'Brion and her Meal-Master
Servings: 4
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
"I know [canned music] makes chickens lay more eggs and factory workers produce more. But how much more can they get out of you on an elevator?" - Victor Borge
Argentine Corn Chicken Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
