Baked Chiken with a Lime Twist

4 - 6 chicken thighs or chicken breasts
1 Tbsp. grated lime peel
1/3 cup fresh lime juice
2 Tbsp. garlic salt
2 tsp. seasoned pepper

Put lime peel and lime juice in a resealable plastic bag and place chicken in the bag and shake to coat.

Remove chicken and place in a baking dish.

Combine garlic salt and seasoned pepper and sprinkle over chicken.

Bake at 350 degrees for about 45 - 60 minutes or until juices run clear.

If you want a little lighter meal use skinless chicken breasts.

Vegetable Paella

Here is a list of the things you need for this great meal

Vegetable Paella


2 large onions, diced
One quarter cup extra virgin olive oil
2 cloves garlic
2 fresh tomatoes, chopped
4 cups brown rice, uncooked
6 cups chicken broth
1 phial saffron filaments
2 cups water
1 cup fresh green beans cut into one half inch pieces
1 12-oz. jar marinated artichoke hearts, drained and diced
1 pound asparagus, tough ends removed and cut into one half inch pieces
One half cup parsley, chopped

Heat olive oil in a large skillet and cook onions until tender. Add garlic and tomatoes and continue to cook for several minutes. Add 5 and three quarters cups of the chicken broth, water, salt and pepper and rice. Heat remaining one quarter cup chicken broth and infuse saffron filaments in hot chicken broth. Add broth to the skillet and cook over medium heat until most of the water is absorbed. At this time add asparagus, green beans, artichokes and parsley; continue to cook for 20 minutes. Garnish with tomato wedges and serve. As a variation to the vegetable paella you may add your choice of seafood like clams, mussels or shrimp. You may also vary the type of vegetables used in this recipe. We would suggest fresh broccoli, small pieces of fresh corn on the cob, fresh zucchini and other fresh summertime veggies. Anything goes so be creative and experiment.

The Skinny: This dish is low in fat and calories. Of course, this can change depending on what other ingredients that you may choose to add. You can find low fat chicken broth in most stores and there would be no problem to using this in the recipe.

Clams Casino, Chicken with creamy sause, baked Pineapple for dessert

Appetizer -- Clams Casino

36 littleneck clams
1/3 cup parsley, chopped
12 slices bacon, cut into 1-inch squares
1/2 cup butter
1 cup dry white wine

Shuck the clams and place each one back onto one of the shells; and reserve the juices in a small saucepan.
Sprinkle some parsley over each clam. Place a square of bacon on each clam, followed by a slice of butter.
Pour a small amount of wine over each clam. Place clams on a baking dish and bake for 12 minutes at 450 degrees.
While clams are baking, heat juices until slightly thickened. Remove clams from oven and pour a small amount of juice over each clam. Serve hot.

The Skinny: Use low fat bacon.




Main Course -- Chicken with Creamy Apple Sauce

4 - 6 boneless chicken breasts
1 tsp. salt
1 tsp. ground pepper
1 tsp. dried thyme
2 Tbsp. olive oil
Three quarters cup apple cider
2 cups thinly sliced Gala or Braeburn apples
1 cup Half and Half

Sprinkle each chicken breast with salt, pepper and thyme.

Heat oil in a skillet and cook chicken breasts on each side until juices run clear.

Remove chicken from skillet and cover to keep warm.

Add apple cider to pan and cook over medium heat for several minutes. Add apples and Half and Half and cook over low heat until tender. Place chicken on a serving platter and pour sauce over. Serve this over hot rice or pasta.

The Skinny: Use fat free Half and Half.

Fresh Steamed Broccoli with Garlic Walnut Butter

1 bunch fresh broccoli, cleaned, and cut into florets
1/4 cup butter
2 cloves garlic, minced
One quarter cup walnut, crushed

Steam broccoli florets until crisp tender; meanwhile, saute garlic in butter in a saucepan, then add walnuts and stir.

When broccoli is just done, remove from steamer and place on a serving platter. Pour butter/walnut mixture over broccoli and toss slightly.

The Skinny: As a general rule, we do not substitute for real butter.




Dessert -- Baked Pineapple Crisp

1 fresh pineapple, peeled, cored and cubed
1/4 cup coconut rum
1/4 cup brown sugar
1/4 cup flour
1/3cup butter
4 large white chocolate/macadamia nut cookies, crumbled
1/3 cup flaked coconut

Combine pineapple cubes and rum in a baking dish and toss. Combine sugar and flour and butter until mixture is crumbly. Add crumbled cookies and coconut. Sprinkle over pineapple and bake for 30 minutes at 400 degrees. Serve with vanilla ice cream.

The Skinny: If you do not want to use rum, you may substitute one half tsp. coconut extract and one half tsp. rum extract. If you cannot find fresh pineapple, you may use 2 20-oz. cans of pineapple chunks, drained (use fresh pineapple if you can).