Ingredients:
3 medium potatoes, peeled and thinly sliced
4 chicken breasts (about 3 lb) skinne, d and halved
1 cup orange juice
2 tbsp brown sugar
1 tsp leaf basil
1/4 tsp nutmeg
2 tbsp cider vinegar
1 dried parsley flakes
17 oz can water-packed peach
1 slices, drained*
1 chopped parsley
Instructions:
Place sliced potatoes in Crock-Pot. Arrange chicken breasts on
potatoes. Combine orange juice, brown sugar, basil, nutmeg and
vinegar. Pour over chicken. Sprinkle chicken with dried parsley
flakes. Cover and cook on Low setting for 6 to 8 hours.
Remove chicken breasts and potatoes from sauce and arrange on warm
platter. Turn Crock-Pot to High setting. Add peach slices to sauce.
Heat until serving temperature. Pour sauce over chicken and
potatoes. Garnish with chopped parsley. Makes 8 servings (162
calories per serving).
Source: Rival's Crock-Pot Cooking Cookbook, page 154 (Dieter's Fare)
My personal note: Substitute juice-packed peach slices if unable to
find water-packed.
Servings: 8
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.
When chickens quit quarreling over their food they often find that there is enough for all of them. I wonder if it might not be the same
with the human race.
--------
MARQUIS, Donald
Sweet n Sour Chicken (Crock Pot) Recipe provided by Recipes To-Go
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