Garlic Chicken and Potatoes

LOW CALORIE RECIPE: 474 Calories/ Serving

INGREDIENTS

2 Pounds Small Red Potatoes (Quartered)

3 Tbsp Extra Virgin Olive Oil

1/2 Tsp Cumin Seeds (optional)

Kosher Salt

Freshly Ground Black Pepper

4 Cloves Garlic (finely chopped)

2 Tbsp Light Brown Sugar (packed)

1 Lemon (1/2 juiced, 1/2 wedged)

Pinch of Red Pepper Flakes

4 Skinless, Boneless Chicken Breast

2 Tbsp Chopped Fresh Cilantro or Parsley

DIRECTIONS

1. Preheat oven to 450 degrees
2. Toss the potatoes with 1 Tbsp olive oil, cumin seeds, 1/4 Tsp Salt and pepper to taste
3. Spread in a large baking pan and roast until the potatoes start to brown (20-25 minutes)
4. Heat the remaining 2 Tbsp olive oil in a small skillet over medium heat, add garlic and cook, stirring frequently, until it is lightly golden brown (2 minutes)
5. Remove from heat, stir in brown sugar, lemon juice and red pepper flakes
6. Remove the baking dish from oven, push the potatoes to both sides and arrange the chicken breasts in the middle of the pan
7. Season the chicken breasts with salt and pepper, drizzle the garlic mixture over top
8. Return to the oven and bake until the chicken is cooked completely and the potatoes are tender (15-18 minutes)
9. Remove from the oven and slice the chicken breasts, add the cilantro and toss with the potatoes
10. Serve with lemon wedges and drizzle the pan juices over top prepared plates

Spicy Turkey and Green Bean Stir Fry

I found this recipe in the Food Network Magazine... It looked pretty good and the fact that it is not only super healthy.. but speeds up your metabolism as well had me. It turned out to be a success and Hubby approves! 

INGREDIENTS

1.5 cups Basmati Rice

1.5 lb Green Beans (trimmed)

3 Tbsp Vegetable Oil

1/2 tsp Sugar

3/4 lb 99% Lean Ground Turkey

1 Clove Garlic (minced)

2 tsp Asian Chile Paste

1 cup Fat Free Low Sodium Chicken Broth

2 tbsp Low Sodium Soy Sauce

1 tbsp Rice Vinegar

2 tsp Cornstarch

DIRECTIONS

1. Cook rice until tender
2. Preheat oven, toss the green beans & 1.5 tbsp vegetable oil & sugar on a rimmed baking sheet. Broil until tender (about 8 minutes)
3. Heat the remaining 1.5 Tbsp vegetable oil in a large skillet over high heat & add the turkey. Cook until browned
4. Add the garlic and chile paste, let it sit for 3 minutes
5. whisk the chicken broth, soy sauce, rice vinegar & cornstarch together in a bowl
6. Add the green beans to the skillet with the turkey mixture, cook for 1 minute
7. Add the soy sauce mixture, let it cook until sauce starts to thicken (about 3 minutes)
8. Serve with rice