Monday, March 28, 2011

Recipe Collection: Ground Chicken Vegetable Soup

Whew!  The steak mix up from yesterday did not result in a weight gain!

Weigh in:  157.4 lbs.  A loss is a loss is a loss.  So yay for me!


Betsy's Ground Chicken Vegetable Soup

1 lb ground chicken (I used a 1/2 tsp of coconut oil to coat the pan, but Pam would work too)
2 slices of onion, chopped
2 stalks of celery, chopped
1 can diced tomatoes
1 quart chicken broth
1/2 - 1 tsp coconut oil

The following spices to taste (I don't always measure but I think I used approximately 1/2 - 1 tsp each):

Cumin
Coriander
Curry
Garlic powder
Cinnamon
Salt

Crumble and brown the ground chicken.  Add to soup pot.  In the same pan used to brown the chicken, add 1/2 - 1 tsp coconut oil (I would use Ghee next time) and allow it to melt.  Add the spices (except the salt) and saute until you can smell the aroma - about 2-3 minutes.  Add the chopped celery and chopped onion.  Cook on low until vegetables soften.  Add this to the chicken in the soup pot.  Add the diced tomatoes to the soup pot along with the chicken broth.  Add salt (and pepper if you like) to taste.  Cook on low for about 15-20 minutes to allow the flavors to blend.

Thursday, March 24, 2011

Recipe Collection: Cinnamon Chicken


The Cinnamon Chicken was a new recipe.  I baked it early in the day when I had time and then reheated it for dinner.  I think it would have tasted better eaten straight from the oven, not quite so soggy.  The original recipe called for crushed melba toast, but I substituted crushed pork rinds - That melba toast is a bitch to crush.  The recipe comes from the HCG Gourmet Diet Cookbook.

100 grams of chicken (I use 2 small chicken tenderloins)
1 serving melba toast crumbs  (I used about 10 pork rinds for 2 servings)
1/2 cup chicken broth (Having an 'oh duh' moment - when I doubled the recipe for 2 servings, I didn't double the chicken broth)
1/4 tsp cinnamon
Pinch of nutmeg
Pinch of cardamom
1/8 tsp curry powder
Dash of garlic powder
salt, pepper and stevia to taste.

Regarding spices - I'm not one to measure.  I eyeball it.  I'm not sure what the difference is between a dash and a pinch.  Because I like garlic, I added approximately the same amount of garlic powder.  I did not add stevia.  Next time, I may add some tumeric.

Mix the dry spices in a small bowl.  Crush melba toast into fine crumbs.  And 1/2 of the spice mix to the melba toast crumbs. Dip the chicken in the broth, then in the melba toast mixture (next time I would probably do this shake and bake style with a ziplock bag).  Place the coated chicken in a shallow baking pan.  Add the other 1/2 of the spices to the chicken broth, and add to baking dish.  Use any left over melba toast mixture to cover the top of the chicken pieces.  Bake at 350 degrees for about 20 minutes.

I would make this again - I wonder how it would taste if I substituted almond meal for the crushed crumbs?  .