Crock Pot 3 Bean Turkey Chili

from Gina's Weight Watcher Recipes

Servings: 12 • Serving Size: 10.8 oz

• 1.3 lb (20 oz) fat free ground turkey breas
• 1 small onion, chopped
• 1 (28 oz) can diced tomatoes
• 1 (16 oz) can tomato sauce
• 1 (4.5 oz) can chopped chilies, drained (I like spicy, so used jalapeños)
• 1 (15 oz) can chickpeas, undrained
• 1 (15.5 oz) can black beans, undrained
• 1 (15.5 oz) can small red beans, undrained (I used spicy chili beans)
• 2 tbsp chili powder

Topping:

• 1/2 cup chopped red onion (left out)
• 1/2 cup chopped fresh cilantro for topping (left out)
• shredded cheddar to top (extra pts) (left out)

Brown turkey and onion in a medium skillet over medium high heat until cooked through.

Drain any fat remaining and transfer to crock pot. Add the beans, chilies, chickpeas tomatoes, tomato sauce and chili powder mixing well. Cook on high 6-8 hours. Garnish with onions, cilantro and cheese and enjoy!

My Review: This is a delicious low-point chili recipe. It made the house smell fantastic. It was super easy to prepare and extremely filling. Simon loved it, so boy-friendly. This is perfect for those busy days where you don't have time to cook.

Almost Fast Food Burger

from The Biggest Loser Cookbook

Makes 1 serving

• 1 tablespoon low-fat mayonnaise
• 1/2 teaspoon ketchup
• 1/2 teaspoon yellow mustard
• 1/4 pound 96% lean ground beef
• 1 slice (3/4 ounce) fat-free American cheese (optional) (I used 2% American)
• 1 whole-grain or whole-wheat hamburger bun
• 1/4 cup chopped romaine lettuce leaves
• 1 thin slice red onion (I forgot this)
• 3 dill pickle rounds

In a small bowl, combine the mayonnaise, ketchup, and mustard. Stir to mix. Set aside. Shape the beef into a patty that is about 1/2" wider than the bun.

Preheat a medium nonstick skillet or grill rack on high heat. Place the patty on the pan or grill. Cook for 1 to 2 minutes per side, or until desired doneness. (Do not smash the burger with the spatula.) About 30 seconds before the burger is cooked, top with the cheese, if desired. Place the bun halves, cut sides down, on the pan or grill. Cook for about 45 seconds, or until toasted.

Place the bun bottom on a serving plate. Top with the patty, lettuce, onion, and pickles. Spread the reserved sauce evenly over the inside of the bun top. Flip onto the burger. Serve immediately.

Nutrition at a Glance

Per serving: 281 calories, 26 g protein, 27 g carbohydrates, 9 g fat (2 g saturated), 60 mg cholesterol, 4 g fiber, 736 mg sodium

My Review: This is quite possibly the best burger I've ever made. The mayo-ketchup-mustard sauce makes the burger - it tastes like something I'd get from the drive-thru, only better. The toasted bun was a nice touch as well. And need I say that this was boy-friendly food, for sure!

Cuban Black Bean Patties with Pineapple Rice

Serves 4

From Cooking Light magazine

RICE:

1 (3 1/2-ounce) bag boil-in-bag long-grain rice (I used boil in bag brown rice)

2 teaspoons butter

1 cup diced fresh pineapple

2 tablespoons chopped fresh cilantro

1/4 teaspoon salt

PATTIES:

2 cups rinsed, drained canned black beans (1 [15-ounce] can), divided (I used 2 cans)

1/2 teaspoon bottled minced garlic

1/4 teaspoon ground cumin

1/8 teaspoon salt

1 large egg white

1/2 cup (2 ounces) shredded Monterey Jack cheese with jalapeño peppers (I just used Monterey Jack)

1/4 cup chopped red onion

1/4 cup cornmeal

Cooking spray

1/4 cup reduced-fat sour cream

I added in a can of jalapeños

To prepare rice, cook rice according to package directions, omitting salt and fat. Drain; place rice in a large bowl. Melt butter in a nonstick skillet over medium-high heat. Add pineapple; sauté 4 minutes or just until pineapple begins to brown. Add pineapple mixture, cilantro, and 1/4 teaspoon salt to rice in bowl; cover and keep warm. Wipe pan clean with paper towels. (I actually added the cooked rice to the pineapple in the skillet and cooked)

To prepare patties, place 1 1/2 cups beans, garlic, cumin, and 1/8 teaspoon salt in a bowl; partially mash with a fork. Place 1/2 cup remaining beans and egg white in a food processor; process 30 seconds or until well combined. Add bean puree to mashed beans in bowl, and stir until combined. (I just mashed all the beans at the same time with a potato masher -- no pureeing)

Add cheese and onion to bean mixture; stir until combined. (I added jalapenos here) Divide bean mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Place cornmeal in a shallow dish. Dredge both sides of each patty in cornmeal.

Heat pan over medium-high heat. Coat pan with cooking spray. Add patties; cook 3 minutes on each side or until browned. Spoon about 1/2 cup rice onto each of 4 plates; top each serving with 1 patty and 1 tablespoon sour cream.

My Review: Wow! These were pretty spectacular. I don't know why I was messing with those Morningstar and Boca burgers when I could be making my own. I liked the rice as well.

Spinach 'n' Broccoli Enchiladas

serves 8 - from Light and Tasty magazine

• 1 medium onion, chopped
• 2 teaspoons olive oil
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 cup finely chopped fresh broccoli
• 1 cup picante sauce, divided
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1 cup (8 ounces) 1% cottage cheese
• 1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided
• 8 flour tortillas (8 inches), warmed

In a large nonstick skillet over medium heat, cook and stir onion in oil until tender. Add the spinach, broccoli, 1/3 cup picante sauce, garlic powder and cumin; heat through. Remove from the heat; stir in cottage cheese and 1/2 cup cheddar cheese. Spoon about 1/3 cup spinach mixture down the center of each tortilla. Roll up and place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Spoon remaining picante sauce over the top. Cover and bake at 350° for 20-25 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Yield: 8 servings.

My Review: I was really nervous about this one. I thought it was going to taste like crap. It ended up being pretty tasty. Of course, I used hot picante sauce, so maybe I burned my tastebuds off!

Mu Shu Chicken Patties with Seared Napa Cabbage

from Rachael Ray

Serves 4

• 2 pounds ground chicken -- I used 1.2 lbs of lean ground turkey -- 2 lbs of chicken for 4 people? Come on Rachael - no wonder Americans are so fat!
• 4 scallions, finely chopped -- Subbed chopped onion
• One 2-inch piece fresh ginger, peeled and grated or finely chopped -- Subbed powdered ginger
• 3 tablespoons tamari sauce (eyeball it) -- used 1.5 T
• 3 cloves garlic, finely chopped
• 1 tablespoon grill seasoning, such as McCormick Grill Mates Montreal Steak Seasoning (about a palmful) -- used Emeril's seasoning
• 3 tablespoons vegetable oil -- used 1 T olive oil for meat and 1 tsp for cabbage
• 1 small Napa cabbage, shredded -- not sure what Napa cabbage is so just used a regular one
• Salt
• 2 tablespoons toasted sesame seeds -- I used less than 2 T but didn't measure.
• Hoisin sauce, to pass around the table

In a medium bowl, mix the chicken with the scallions, ginger, tamari, garlic and grill seasoning. Form into 8 small patties. (My 1.2 lbs made 6 patties) In a large nonstick skillet, heat 1 tablespoon oil, 1 turn of the pan, over medium-high to high heat until smoking (yeah right - I don't want my pan to smoke!). Add the patties and cook until well done, about 5 minutes on each side; transfer to a plate.

Add the remaining 2 tablespoons oil to the skillet and heat to smoking, then add the cabbage and stir-fry until wilted. Season with salt and add the sesame seeds. Pile the cabbage on plates and serve with 2 chicken patties per person. Pass the hoisin sauce around the table.

My Review: I was unsure about this recipe. Rachael can be hit or miss, but in this case, she was definitely a hit. It tasted a bit like Chinese food, which made me happy. I REALLY liked the cabbage. I was surprised, because I always think of cabbage as being smelly and gross. Maybe it's only smelly and gross when you boil it. Cooked this way, it was tasty and filling. Actually, this meal reminded me of an egg roll without the wrapper. Simon liked it as well, so it's a boy-friendly recipe.

Cod With Artichokes and Basil

from South Beach Diet's Quick Cooking

Serves 4

• 1 1/2 pounds cod fillet - I substituted pollock
• 1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil
• 1 tablespoon dried basil
• Salt and freshly ground black pepper
• 10 ounces marinated artichoke hearts (about 12 pieces), plus 1 tablespoon liquid from jar

Heat oven to 450°F.Place cod in an ovenproof baking dish, brush with oil, sprinkle with basil, and season with salt and pepper. Arrange artichoke hearts around fish and drizzle with artichoke liquid.Bake until fish is opaque and just flakes with a fork, 12 to 14 minutes. Remove from oven and serve hot.

My Review: I think I would like this better with tilapia or flounder or cod. I didn't really like the pollock - it was a little too fishy for me and I like fish. The artichokes were delicious.

Spicy Sausage Pizza

from Cooking Light, JUNE 2004

• 1 (10-ounce) Italian cheese-flavored thin pizza crust (such as Boboli) -- I used a plain thin crust
• 1/2 cup pizza sauce or marinara sauce
• 3 (1/8-inch-thick) slices sweet or red onion, separated into rings
• 1 yellow bell pepper, thinly sliced into rings -- I just used slices
• 3 ounces chicken sausage with habanero chiles and tequila, chopped (such as Gerhard's) --I used Trader Joe's chicken & jalapeno sausage
• 1 cup (4 ounces) preshredded part-skim mozzarella cheese
• 2 tablespoons chopped fresh basil -- I omitted

Preheat oven to 425°. Place crust on a baking sheet. Spread sauce evenly over crust, leaving a 1/2-inch border. Arrange onion and bell pepper evenly over sauce. Top with sausage; sprinkle with cheese. Bake 10 minutes or until cheese is melted and bubbly. Remove from heat, and sprinkle with basil.

Yield: 4 servings

CALORIES 314 (30% from fat); FAT 10.4g (sat 4.7g,mono 2.9g,poly 0.8g); IRON 2.3mg; CHOLESTEROL 32mg; CALCIUM 396mg; CARBOHYDRATE 37.4g; SODIUM 703mg; PROTEIN 17.5g; FIBER 1.9g

My Review: This is a five-star recipe, for sure. It was absolutely delicious! I loved the yellow pepper and the spiciness of the sausage. If you have more than 2 people (and one of the 2 has a very healthy appetite), I would double the recipe and make more than one pizza. We polished off the whole thing -- although, I went with the recommended serving size as I have a wedding dress to fit my booty into.

Black Bean and Sweet Potato Burrito

adapted from The Moosewood Low Fat Cookbook -- serves 4

• 2 medium sweet potatoes… peeled and cubed
• 2 tsp. canola oil
• 1 large onion… chopped
• 3 garlic cloves… finely chopped
• 1 green chile… finely chopped
• 2 tsp. coriander
• 2 tsp. cumin
• 1 pinch cayenne
• 14 oz. canned black beans… drained and rinsed
• 1 handful coriander
• 1/2 lemon… juiced
• 1/2 tsp. salt
• 4 fat-free Flour tortillas

Add the sweet potato to a pan of salted water. Bring to the boil and simmer for 10 minutes until the sweet potato is tender. Drain.Meanwhile, heat a little oil in a non-stick frying pan. Add the onion, garlic and chilli and cook gently until the onions have softened. Add the spices and cook for a further minute.Add the sweet potato, onion, chilli, garlic, beans, coriander, lemon juice and salt to a food processor. Blend for 20-30 seconds until smooth-ish.Pre-heat oven to 350 degrees and lightly oil a baking dish. Spoon the sweet potato mixture into the middle of each burrito and roll into a cigar shape. Place burritos into the snug-fitting baking dish and cover with foil.Bake for 30 minutes.

My Review: OMG -- these might be the best burritos on earth! They were a little time-intensive, but totally worth the effort. This recipe made way more filling than I needed, so I froze half so I can make again. And I absolutely can't wait to make them again! Simon also loved these so definitely boy-friendly.

Cornbread Casserole

From some random message board

Serves 12

• 1 can corn (undrained)
• 1 large can diced tomatoes (undrained)
• 1 can jalapeno pinto beans (undrained) - I have no idea what these are so I used spicy chili beans
• 1 lb lean ground beef or ground turkey
• 1 onion, chopped
• 1 clove garlic, minced
• 2 tsp chili powder
• 1 tsp red pepper
• 2 packages cornbread mix (I used Jiffy's - I think it called for eggs and milk)

Brown meat, onion, garlic and spices. Mix with canned corn, tomatoes and beans and pour into a casserole dish. Mix cornbread and pour over top of casserole. Bake @ 400 degrees cornbread is done. (It took a long time - I think it was about 40 minutes.)

My Review: How can you complain about anything that includes cornbread as an ingredient? It was easy to make, reheats well and is tasty to boot! Next time I make it, I would probably add diced jalapeno peppers for a little more kick or I'd do one small can of diced tomatoes and one small can of tomatoes with green chilies.

Spicy Tuna Cakes

from Recipezaar

Made about 13 patties (2 or 3 patties per serving)

• 3 (6-ounce) cans chunk light tuna in water (drained)
• 1 1/2 cups Italian breadcrumbs (I used regular)
• 2 eggs (slightly beaten)
• 4 tablespoons Miracle Whip (I used light mayo)
• 2 tablespoons Dijon mustard
• 2 tablespoons lemon juice (freshly squeezed)
• 1/2 cup onion (finely diced)
• 1/4 cup bell pepper (finely diced)
• 2 teaspoons cayenne pepper
• 1 teaspoon red curry powder
• 1 teaspoon Old Bay Seasoning
• 1 teaspoon roasted garlic
• 1 teaspoon Lawry's Seasoned Salt
• 1 teaspoon Tabasco sauce
• 1 teaspoon black pepper

Coat patties in this mixture before frying/baking:

• 1/2 cup cornmeal
• 1/4 cup flour
• 2 teaspoons salt

Mix all ingredients like you would if you were making a meatloaf. Shape into patties. Dredge patties in the cornmeal mixture and fry until crunchy. Serve with a sauce of your choice or eat them like a sandwich on a toasted bun.

(I sprayed these with cooking spray and baked them at 350 degrees for 30 minutes, turning them over halfway through.)

Spicy Mayo (I served this as the dipping sauce.)

• 1/3 cup light mayonnaise
• 1 garlic clove, minced
• 1 tablespoon fresh lemon juice
• 3/4 teaspoon paprika
• Hot sauce, to taste

Mix well.

The Review: These were DELICIOUS! Very flavorful - the perfect blend of spices! They are very spicy, however, so if you're not a hot food lover, you may want to cut back or omit the spicier ingredients. I think a tartar sauce or a cucumber-based dipping sauce would work well.

Roast Beef with Coffee Gravy

from Closet Cooking (click here to see the recipe with photos)

• 3-5 pound chuck roast
• salt and pepper to taste
• 1 tablespoon oil
• 2 onions (sliced)
• 2 cups beef broth
• 2 cups coffee
• 1 tablespoon balsamic vinegar
• 2 bay leaves
• 2 sprigs of thyme
• 1 tablespoon flour mixed into 1 tablespoon water
• salt and pepper to taste
• *"new" potatoes - my addition
• * carrots cut into 1-inch pieces - my addition

Season the beef with salt and pepper. Heat the oil in a pan. Add the beef and brown on all sides and set aside.Add the onion to the pan and saute until tender, about 3-5 minutes.

Add the beef stock and deglaze the pan. Add the beef back to the pan along with the coffee, balsamic vinegar, bay leaves and thyme and bring to a simmer.

Cover and transfer to a preheated 325F over and bake until fork tender, about 3-5 hours.Set the beef aside, cover and let cool. Strain the solids from the gravy and skim off the fat. Add the flour and water mixture and simmer until it thickens, a few minutes. Season the gravy with salt and pepper. *I added carrots and potatoes in the last hour of cooking.

My Review: Yum! This was delicious! I've never made a pot roast before. I'm not sure why - because it was incredibly easy. I did have some problems with the gravy. I've never made gravy before and it was kind of hard to do. It turned out to be more like broth with clumps of flour that I couldn't get unclumped. It still tasted OK, though.

Crockpot Cheesy Chicken Spaghetti

from Weight Watchers message boards

Serves 12 ( one cup each)

• 16 oz. dry spaghetti, cooked
• 1 lb. Velveeta Light (2%)Cheese
• 12.5 oz can chicken breast, drained & flaked
• 1 can 98% FF cream of mushroom soup
• 1 can 98% FF cream of chicken soup
• 10 oz. can diced tomatoes & green chilies (Rotel)
• 4 oz can mushroom stems & pieces, drained
• 1/2 cup water
• 1 small onion, diced - didn't have so I substituted with peas...I'm not sure why.
• 1 med. green pepper, diced
• salt & pepper to taste

Spray slow cooker with non-stick cooking spray. Combine all ingredients in slow cooker and stir to mix well. Cook on LOW for 2-3 hours. Stir again just before serving.

My Review: For years, I've been hearing rave reviews about this recipe. I was so excited to try it and so disappointed in the results. It was just meh. Personally, I found it a little too cheesy and it didn't have much flavor. Sadly, it makes a ton so I was stuck with lots and lots of leftovers. It actually might make a good dip for tortilla chips or vegetables. You could omit the water to make it a little thicker.

Sloppy Joes

From For the Love of Cooking (Click here to see the official recipe with photos)

With my adjustments the recipe serves 5 (girl portions) at 281 calories, 16 g fat, 1 g fiber

1 1/2 lbs of lean ground beef (I used 96/4) -- I only used 1 lb of ground sirloin. I figured I didn't need all that beef

1 small sweet yellow onion, diced

1/4 orange bell pepper, diced

1 celery stalk, diced

3 cloves of garlic, minced

1 tsp dried mustard - substituted with regular mustard

1/2 tsp paprika - oops! I forgot this! Maybe that's why I thought it needed more kick

1 cup of ketchup

1 tsp brown sugar

2 tbsp water

Salt and pepper to taste - oops! I forgot this!

Heat a skillet over medium heat. Add ground beef and cook for 3-4 minutes, making sure to break it up into crumbles. Add the onion, celery, garlic and bell pepper and cook for 2-3 minutes or until soft. Drain any grease then add ketchup, brown sugar and water. Stir and simmer for 15-20 minutes.

Review: This was OK. I like my sloppy joes saucier and spicier. If I were to make these again, I'd remember the paprika and add red pepper flakes (my favorite ingredient). I'd also add more ketchup - or maybe some tomato sauce. I'd also cook the vegetables for a little longer. Mine were crunchy!

Angel Hair Pasta with Eggplant-Tomato Sauce

adapted from WW Best Eats Cookbook

Serves 6 - if you make the recipe without my adapations, it's 204 cal, 3 g fat, 598 mg sodium and 4 g fiber

• 1 small eggplant, sliced into 1/2-inch-thick slices
• 1 red pepper(s), cut into 8 strips
• 3/4 tsp table salt
• 1 garlic clove(s), minced
• 2 large tomato(es), coarsely chopped (I couldn't pick out a good tomato if my life depended on it, so I just used a giant can of chopped organic tomatoes. I actually read somewhere that canned tomatoes are more nutritious, which works well with my laziness!)
• 1/4 tsp crushed red pepper flakes (I love spice so I doubled this)
• 1/8 tsp black pepper (I love pepper so I doubled this)
• 2 tbsp basil, fresh, minced (I used dried - fresh herbs are expensive and don't last long!)
• 2 tbsp chives, fresh, minced (I used fresh because they were a manager's special at Kroger)
• 1/2 cup(s) fat-free chicken broth
• 8 oz uncooked angel hair pasta, cooked according to package directions, drained (I used whole-wheat pasta)
• 4 oz reduced-fat feta cheese, crumbled
• Personal extras - I also added a couple of tablespoons of Harry and David's Pepper and Onion Relish to give it more kick and a couple of tablespoons of ketchup to thicken it up. (I think I read somewhere that ketchup could sub for tomato paste.)

Preheat grill to medium or you can roast the vegetables if you prefer. (To roast, preheat oven to 425ºF. Coat a baking sheet with cooking spray. Place vegetables on prepared baking sheet and coat with cooking spray; season with 1/2 teaspoon of salt. Roast, until lightly browned, about 20 minutes. Remove from oven and cool to room temperature.)

Place eggplant slices and pepper strips in a grill basket (or place vegetables on a sheet of heavy duty aluminum foil with holes poked in it to allow smoke through). Off heat, coat vegetables with cooking spray; season with 1/2 teaspoon of salt. Place on grill and cook until lightly browned and tender, about 2 to 3 minutes per side. Remove from heat and cool to room temperature. Cut vegetables into bite-size pieces; set aside.

Coat a large nonstick skillet with cooking spray; heat over low-medium heat. Add garlic and cook, stirring, for 1 minute. Add tomatoes and cook until slightly pulpy, about 1 minute more. Stir in vegetables, remaining 1/4 teaspoon of salt, red pepper flakes, black pepper, basil, chives and broth; increase heat to medium-high. Cook until broth is slightly reduced and mixture has a sauce consistency, about 2 to 3 minutes. Add pasta and toss to coat. Stir in cheese just before serving. Yields about 1 1/2 cups per serving.

Review: This was surprisingly good! I was really nervous because I waited too long to make this and my eggplant got a little decrepit. Luckily the roasting took care of the decrepitness! The sauce tasted very healthy and fresh. It had just enough kick to keep my taste buds happy. I really enjoyed the feta in this - it melted a bit and was really creamy.

Next time I make this, I'll cut smaller eggplant pieces and leave the skin on. I'll also cut the pepper into smaller pieces. I'm not really a fan of giant vegetables in my sauces so I ended up cutting the vegetables with my fork before I ate them.

Oh - and it goes without saying since I don't own a grill (second floor apartment) that I roasted the veggies.

Meatloaf

Recipe by For the Love of Cooking.net

Click here for the original recipe with photos!

1 lb lean ground beef (I used ground sirloin - 90/10)

1/2 sweet yellow onion

1/2 lb mushrooms chopped (I'm lazy so I used a food processor. The mushroom pieces were so tiny they blended with the ground beef)

1-2 cloves of garlic minced

3 tbsp Parmesan cheese (I used the stuff in the green can - I'm a gourmet, baby!)

1 egg (I used egg substitute since I had some left over from my bread)

1/2 cup non fat milk

10-12 saltine crackers (I love saltines so I used 12)

2 tbsp Italian bread crumbs (I just used regular bread crumbs)

Sea salt and fresh cracked pepper to taste

1/2 tsp garlic powder

1/2 tsp sage

Preheat oven to 350 degrees. Coat a loaf pan with cooking spray. Combine all ingredients well, then form a loaf in the loaf pan.

Sauce:

1 cup of ketchup

3 tbsp brown sugar

1/2 tsp mustard powder (I substituted with 2 T regular mustard - I like things spicier)

1/4 tsp nutmeg

Combine ingredients. Add more sugar, mustard or nutmeg to taste. Make sure to save the extra sauce for serving. Completely cover the top of the meatloaf with the sauce before baking.

Bake for 80-90 minutes. Let sit 5-10 minutes before slicing. (I dumped the extra sauce on top after it was done cooking.)

Review: This smelled wonderful and was absolutely delicious. It had an interesting sweet and spicy flavor. The meat was really tender - I think the mushrooms did the trick. This recipe was also boy-approved.

Soy-Garlic Chicken

from Simple & Delicious September/October 2009

SERVINGS: 6 (I only got 4 servings out of this)

6 chicken leg quarters, skin removed (I used 3 chicken breast halves)
1 can (8 ounces) tomato sauce
1/2 cup soy sauce
1/4 cup packed brown sugar
2 teaspoons minced garlic

With a sharp knife, cut leg quarters at the joints if desired. (Or if using breasts, plop 'em in the slow cooker!) Place in a 4-qt. slow cooker. In a small bowl, combine the tomato sauce, soy sauce, brown sugar and garlic; pour over chicken.

Cover and cook on low for 4-5 hours or until a meat thermometer inserted into the chicken reads 180°. Yield: 6 servings.

Review: When I came home after this had been cooking all day, my apartment smelled AMAZING. What's even better, this was quite possibly the easiest recipe I've ever made in my life. I whipped up the sauce, poured it over the chicken and let it cook away while I was at work. I got home at 6:30 and had dinner ready at 6:45. The chicken was tender and flavorful. I served with brown rice and a green bean- potato salad.