Make sure your breasts are big and if they have the rib meat attached that helps too. I also put the chicken into a heavy duty plastic bag before starting to pound them, just because I'm paranoid about the all the juices flying around.
I use an unopened 6 oz. can of tomato paste to pound chicken breasts, veal, beef, etc. I place the meat between 2 sheets of plastic wrap first. Because I can both roll and pound it, it thins out evenly. My family has laughed at me for years over this - but they all do it now. :)Quote:
Originally Posted by luvsinger
Not all that healthy, but.... Melt 2tbsp butter, add 1 tbsp sugar, 1/2 tsp salt, 1/4 tsp cinnamon. Stir to combine and pour over hot carrots and toss to coat.
Here is a WW recipe...
2 tsp canola oil
1/4 cup(s) shallot(s), or red onion, chopped
1/2 tsp curry powder
1/8 tsp chili powder, chipotle-variety
29 oz canned carrots, sliced (undrained)
1 cup(s) buttermilk
1/4 tsp table salt
1/4 tsp black pepper
2 tsp fresh lemon juice, divided
1/4 cup(s) fat-free sour cream
Heat oil in a medium saucepan; add shallot, curry powder and chili powder. Cook over medium heat until shallot is tender, stirring constantly, about 2 minutes. Add undrained carrots to saucepan.
Pour buttermilk into saucepan and swirl to combine. Add salt, pepper and 1 teaspoon of lemon juice; puree in saucepan using an immersion blender. (Or puree in batches in a blenderócareful not to splatter hot liquid). Taste soup and add remaining teaspoon of lemon juice, if desired.
Divide soup among 4 bowls and garnish with sour cream. Yields about 1 cup of soup and 1 tablespoon of sour cream per serving.
We used canned carrots because they cut cooking time considerably (you may use fresh carrots though, if you prefer). If you prefer a tangy-tasting soup, swap 1/2 cup of buttermilk for 1/2 cup of plain fat-free yogurt (could affect PointsPlus values).
For a festive look, spoon sour cream in the center of each serving. Using a toothpick, draw out "spokes" of sour cream from the center to create a starburst design.
You could also mash them up and add them to anything with ground meat, like meatloaf, meatballs, etc.
I figured out how to get my chicken breasts thin enough to make the saltimbocca....I actually slice the half breast down the middle and make it thinner, then pound it out....if the breasts are a little frozen then it makes it real simple to slice in half....that way the chicken is not so overwhelming in the Saltimbocca....
I'm looking for ideas on how to flavor plain yogurt for my children, but keep it smooth; they will not eat it with any fruit "bits" in the texture. Funny they like chunky smoothies, but want their yogurt alone smooth.:ohno We tried the yogurt recipe from the crockpot cooking link that (I believe) Critical posted in the crockpot thread... love it and love all the things we can do with it, but just cannot figure out the best way to mix up different flavors. I think honey and vanilla is a given, and am going to try other extracts (have orange, strawberry, banana so far) -- was also wondering about trying fruit jelly or even a bit of those flavored jello packets, although I'm not sure about the ingredients in those cases. Any suggestions?
Can you puree the fruit or use baby food fruit in their yogurt, coltnlasma? Or let them put their own toppings on plain yogurt? I had success when my kids were young in letting them fix their own foods as much as possible. Putting fruit or whatever on yogurt would be a good place to start.