3/31/09

Recipes for Tuesday

Breakfast: Very easy to prepare. Mr. received 2 pieces of toast and he also had a slice of bacon. I had some precooked that I put in the freezer. To reheat, I put it in the toaster oven for a few minutes to crisp it up.

Luncheon: Mr. was allowed the entire hamburger roll. He was also allowed 1/2 cup of cottage cheese.

Old-fashioned dressing:

Apple cider vinegar, seasoning, sprinkle of sugar. How's that for easy?

Dinner: This called for Broiled Chicken. I will type the recipe below. I did not do this, as I didn't have time coming in so late. Instead I sliced up the chicken last night and stir-fried it in my teflon wok with a smidge of butter, salt, pepper, and lemon juice. I promise to try my best to follow the exact recipes in the future!

Broiled Chicken: (serving size: 1/4 of broiler)

2 pound broiler
salt and pepper

Delicious broiled chicken may be prepared without the addition of fat. The secret lies in cooking it quickly to seal in juices. Preheat broiler for 10 minutes. (Does this seem unnecessary to anyone?) Arrange split, cleaned broiler halves skin side down on broiler. (I can attest to this method of skin side down FIRST. It makes all the juices run to the plump side while giving the underside a chance to brown.) Have chicken 4 to 6 inches from the heat. Broil 15 minutes; sprinkle with salt; turn over. Broil skin side up for 15 minutes--basting not necessary. Season with salt and pepper. Serve at once.

Asparagus Spears:

Asparagus, cleaned
Pimiento strips (couldn't find)
Oil
Salt and pepper

Heat oven to 350 degrees. Pour one tablespoon oil (I used olive oil) into bottom of pan. Roll spears in the oil and spread into a single layer. Sprinkle with salt and pepper. Cook for 10-15 minutes taking care not to allow browning. Spears should be soft but still slightly crunchy.


1 comment:

klutzymama said...

Yes, preheating the broiler does seem unnecessary to me too. :-)