As many of you know, I’m a southern girl. You can find me in Virginia’s capital city almost any day of the week. Here in Virginia, many of my friends and family like our food fried, smothered, covered and hot! As I said on the show, “medium girl” gets hungry!
I’m doing well on my weight loss journey and I’m weighing in at 174 lbs. That’s a total of 36 lbs. lost and my waist is measuring in at 34 inches. I can hear the crowd roar! Go me, go me!
As I was saying, I like good comfort food. The kind that makes you feel warm and cozy, and I don’t get that feeling from grilled chicken and salad. I had to come up with some home grown recipes that would satisfy my cravings for something nice and hot, especially during these cold Virginia days we have been experiencing.
Here is my first recipe, I call it:
Toni’s Kicking Chicken and Veggies
Calories 328 per serving (when served with ½ cup cooked brown rice)
Chicken Breast, no skin, yield from 1 lb ready-to-cook
Carrots, raw, 2 cup, chopped
Garlic, 4 tbsp
Onions, raw, 1 cup, chopped
Red Ripe Tomatoes, 1 pint cherry or grape cut in half
Olive Oil, 4 tbsp
Salt, ¼ teaspoon
White Cooking Wine, 4 fl oz
Cayenne Pepper, ½ teaspoon
In a large skillet or ½ Dutch pan add olive oil, onions, garlic tomatoes and carrots, allow to sauté for approximately 5 minutes on medium heat. Add seasoned chicken to the pan along with the veggies and cover the pan with a top. The chicken should begin to simmer and make its own juice.
After about 8 minutes turn the chicken in the skillet and add the white cooking wine. Allow the chicken to continue to cook until done, and then allow it to simmer so that the broth can thicken.
Serve over ½ cup of whole grain brown rice.
This is my first recipe that I’ve explained in writing but if you follow those directions it should come out perfect. Season to taste and remember to watch that sodium. Have questions or want to leave comments? Send me a message at email@example.com.