Smoked Trout Scramble

Posted April 15, 2012 By Janice Smoked Trout Scramble

Another new product for me to try!  And I loved it!  Again, from Whole Foods.  Sunday morning never tasted so good.  The picture may not do it justice but it was delicious!!  Tom says it was “the best thing I ever made!”  I hope you can find this trout!!  UPDATE:  I just found it on Amazon!!

SMOKED TROUT SCRAMBLE

Ducktrap River Smoked Trout

1 cup egg whites or 4 eggs
1/2 8 oz package of smoked trout
2 T fat free cream cheese

Scramble your eggs and in the last few minutes add small pieces of trout and dots of cream cheese.  Serve immediately.

Smoked Trout

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Italian Marinated Chicken

Posted April 12, 2012 By Janice Italian Marinated Chicken

I made an extra dressing mix, just like the one listed below, but I added a couple tablespoons of chili paste to it.  I served it alongside the chicken for dipping.  I really enjoyed the punch from the balsamic vinegar.  Hope you enjoy it.  I made a salad out of the extra chicken that I’ll post tomorrow.  It was unbelievably good and I found a new product that I’m in love with!  Stay tuned!!

ITALIAN MARINATED CHICKEN

1 package of dry Italian dressing mix
3 oz vinegar, I used balsamic but red wine would be great too
2 oz water
2 t olive oil
8 chicken skinless chicken thighs, breasts or legs, or a mixture

Mix first 3 ingredients together in a tight container or a cruet like the one below.  Marinate chicken in a sealed baggie for at least 30 minutes but up to 4 hours (the longer the better!).  Prepare grill and grill chicken until done, about 20 minutes per side, depending on the size.  You can also bake at 350 for 40-45 minutes.  I actually started mine in a grill pan and then moved it into the oven to finish baking.  I got the nice grill marks with it that way.

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Leek and Jalapeno Scrambled Eggs with Chipotle Sour Cream

Posted April 14, 2012 By Janice Leek and Jalapeno Scrambled Eggs with Chipotle Sour Cream

Mmmmmmm.  Just watch how much leeks you use and this is the perfect Pure Protein breakfast.  Tomorrow morning I have another wonderful scramble planned.  And of course, the strawberries were for Tom.  But I figured even if I couldn’t have them, there’s no reason he couldn’t!  Happy Saturday everyone!!

LEEK AND JALAPENO SCRAMBLED EGGS WITH CHIPOTLE SOUR CREAM

1 cup egg white substitute or 4 eggs
2 leeks, whites only, halved lengthwise
1 jalapeno, seeded (or not!) and chopped
1/2 cup low or fat free sour cream
1 chipotle pepper and 1 t adobo sauce, chopped

Saute the leeks and jalapeno in a bit of cooking spray for 5 minutes or until leeks have softened.  Add the eggs and stir until done.  Mix the sour cream and jalapeno and refrigerate until ready to use.

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Glassy Noodle Salad

Posted April 13, 2012 By Janice Glassy Noodle Salad

Ok, I have found another life saver!!  These noodles are fabulous and have virtually no calories, fat or carbs.  They’re made from kelp so I’d keep them for Protein Vegetable days.  But they are well worth the wait!  I used a bit of leftover chicken and dressing from last night’s Italian Marinated Chicken and made this fabulous salad!  I found mine at Whole Foods in the refrigerated section near the Seafood counter.  Ask them if they carry them, and if not, tell them they should!!  I also include a link below if you wanted to buy them online!  Remember!!  These are NOT regular glass noodles.  Those are full of calories and carbs!!  I just found them on amazon.com too!!  Link below…

GLASSY NOODLE SALAD

Kelp Noodles

1/2 12 oz package of Sea Tangle Kelp Noodles, chopped
2 chicken thighs, cooked and cubed
1 cucumber, quartered lengthwise and chopped
1 small red bell pepper, chopped

Mix all ingredients together and toss in a large resealable baggie.  Dress with salad dressing, seal and refrigerate for 30 minutes.

DRESSING
1 package of dry Italian dressing mix
3 oz vinegar, I used balsamic but red wine would be great too
2 oz water
0-2 t olive oil (none in attack, 1-2 in cruise is ok since you’re not eating the entire recipe!!)
2 T chili paste

Mix all ingredients together and chill until ready to use.

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Paprika Chicken

Posted April 16, 2012 By Janice Paprika Chicken

This dish changed about 3 times in the pan before it was actually finished.  And the product it grew into was really, really good.  At first, it didn’t have any noodles.  It was whole pieces of chicken.  And it had a bit less lemon juice.

PAPRIKA CHICKEN

1/4 cup chicken broth
1 T red onion, chopped
1 jalapeno, chopped
1/4 cup lemon juice
2 t smoked Spanish paprika
1 T hot Spanish paprika
1/2 cup cilantro, plus 1/4 cup, chopped for garnish
4 chicken thighs, skinless
1 7 oz package angel hair Shirataki noodles, chopped like rice

Blend first 7 ingredients and set aside.  Brown chicken in a skillet for 5 minutes per side, on medium-high, or until brown.  Add paprika sauce and turn heat down to low.  Cover and continue t0 cook for 30-40 minutes or until chicken is fully cooked, basting occasionally.  Then I removed the chicken from the bone, added the noodles and cooked for another 10 minutes covered.  Then I stirred in the extra cilantro and mmmmmmmm.  (Ok, and maybe a bit more jalapeno too!!)

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