Chicken with Wine

Serves 4
Prep 15 minutes
Cook 15 minutes

1 TBLS flour
Salt and pepper
1 lb skinless, bonless chicken breast, sliced into 8 cutlets and pounded thin (I use chicken tenderloins)
1 TBLS extra-virgin olive oil
1 1/2 TBLS butter
10 oz mushrooms, sliced
1 large shallot, finely chopped
1 cup red wine
1/2 cup low-sodium chicken broth
2 tsps fresh thyme leaves

1. In a shallow bowl, combine the flour and 1/4 tsp each salt and pepper Coat the chicken, shaking off any excess.
2. In a large, heavy skillet, heat the olive oil over medium-high heat. Working in batches, add the chicken and cook, turning once, until just cooked through, about 5 minutes; transfer to a plate.
Add 1/2 TBLS butter and the mushrooms to the pan and cook, stirring, until browned, about 5 minutes; transfer to the plate of chicken. Stir in the shallot and the remaining 1 TBLS butter. Add the wine and chicken broth and simmer until reduced by one-third, about 5 minutes.
3. Return the chicken and mushrooms to the pan, add the thyme and cook, turning, to heat through; season with salt.

Beer Can Chicken - low cal and amazing!

Beer Can Chicken

Serves 4

1 tablespoon sugar
1 tsp dry mustard
1 tsp onion powder
1 tsp paprika
1 tsp kosher salt
1 tsp garlic powder
½ tsp ground coriander
½ tsp ground cumin
½ tsp freshly ground black pepper
One 4-lb or larger chicken (make sure it will fit in your grill standing up when the cover is on)
One 16-oz can beer
Vinegar in a spray bottle

1. Set up the grill for indirect grilling. Oil your grill’s cooking surface.
2. Combine the sugar, mustard, onion powder, paprika, salt, garlic powder, coriander, cumin, and pepper in a small bowl.
3. Remove the neck and giblets and any excess fat from the chicken, rinse it inside and out under cold running water, and pat dry with paper towels. Brush the vegetable oil over the chicken. Take the rub mixture and coat the chicken inside and out with it.
4. When the grill is ready, open the beer can and pour off half the beer, or drink it. Set the half-full can on your countertop and slide the chicken over the top of the can and into the bird’s cavity. Transfer the chicken to the grill, keeping the can upright. The legs of the chicken need to touch the grill top for extra stability. Spray the bird with the vinegar every 15 minutes or so. Cover and cook until an instant-read thermometer inserted in the thigh registers 180 deg F and the juices run clear. This should take 1 ¼ to 1 ½ hours.
5. Remove the chicken from the grill. Be careful with the can of beer – it will be hot. Let the chicken rest on the can for about 10 minutes. Pull the chicken off the can and cut the chicken into serving pieces. Serve warm with a favorite sauce, but the drippings from the chicken are more than yummy enough. (If desired, put a drip pan below the chicken and save the juices that run off.)


Calories 113.0
Total Fat 2.2 g
Saturated Fat 0.6 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 0.6 g
Cholesterol 64.6 mg
Sodium 72.7 mg
Potassium 239.4 mg
Total Carbohydrate 0.0 g
Dietary Fiber 0.0 g
Sugars 0.0 g
Protein 21.8 g

Sweet and Sour Pork

I've tried this as my first recipe to put up and it was very good and not that hard...

Active: 25 minutes
Total: 25 minutes
Serves: 4

Sweet and Sour Pork

1 pound pork tenderloin, cut into 1/2 inch pieces
2 1/2 TBLS balsamic vinegar
Kosher Salt
2 tsps low-sodium soy sauce
1 TBLS cornstarch
3 TBLS ketchup
3 TBLS sugar, plus a pinch
3 TBLS peanut or vegetable oil
3 cloves garlic, minced
2 carrots, thinly sliced
1 scallions, cut into 1/2 inch pieces
3 cups snow peas, cut in half

1. Toss the pork with a half tablespoon vinegar and a pinch of salt in a bowl.
2. In another bowl, mix the remaining two tablespoons vinegar, soy sauce, cornstarch, ketchup, 3 TBLS sugar, 1/3 cup water and 1/2 tsp salt. Set aside.
3. Heat 2 TBLS peanut oil in a large skillet or wok over high heat. Add the pork and slowly stir until the pork turns mostly opaque. About 2 minutes. Remove the pork with a slotted spoon and transfer to a plate. Discard the oil and wipe out the skillet.
4. Heat the remaining 1 TBLS peanut oil in the skillet. Then stir fry the garlic with a pinch each of salt and sugar. 15 seconds. Add the carrots and scallions until crisp and tender (2 minutes). Add a little water if the garlic starts to stick to the skillet.
5. Add the pork, snow peas and soy sauce to the wok. Stir until the pork is cooked through and the sauce is thickened. About 3 minutes.

Calories: 348
Fat: 15 g
Saturated Fat: 3 g
Cholesterol: 74 mg
Sodium: 674 mg
Carbohydrates: 27 g
Fiber: 4 g
Protein: 28 g

Low Calorie Recipes Put to the Test

So, I get tired of boring low cal recipes that taste horrible.
Here I will give you some good ones to try. Tried by me and my four children.
If Elijah likes it, everyone can like it :)