Saturday, November 17, 2018
   
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The Tunica Times • P.O. Box 308/986 Magnolia Street, Tunica, MS 38676

Cookin with The Columns: Getting skinny soup

 

This time of the year, everybody seems to decide to either lose weight or to start eating healthier.  Hopefully this recipe will help you do both.  It’s from an old Weight Watchers cookbook and sounds healthy to me as well as being low in calories.


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Doesn’t hurt that it sounds delicious too!

 

ROSEMARY CHICKEN WITH WILD RICE

1 cup wild rice, cooked according to the package directions

1 Tablespoon olive oil

2 garlic cloves, minced

1 1/4 pounds skinless boneless chicken breasts, cubed

2 carrots, diced

2 Tablespoons finely chopped fresh rosemary or 1 Tablespoon dried

1/4 cup plus 2 Tablespoons orange marmalade

1/4 cup Dijon mustard

1/8 teaspoon freshly ground pepper

In a large nonstick skillet over medium heat, heat the oil.  Add the garlic and saute until golden, about 2 minutes.  Add the chicken and carrots and saute, stirring frequently, 3-4 minutes.  Stir in the rosemary; cook until chicken is cooked through, 3-4 minutes longer.  Stir in the marmalade, mustard, and pepper; cook, stirring frequently, until heated through, about 3 minutes.  Add the rice; toss to combine.

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