Raspberry Chicken.

I originally got this recipe from Sandra Lee, but after making it several times,

I have modified it to be very simple.

All you need is:
4 boneless, skinless chicken breasts
2 cups raspberry vinaigrette dressing

Marinate chicken in dressing for about 30 minutes. Pre-heat oven to 350.

After marinating, place chicken in glass dish and bake for 45 minutes.

Of course if you have more time, marinating it longer will only make it better.

That's it. Could it be any more simple? Every time I make this everyone just loves it because it is so tender and juicy and has a great flavor. I made it tonight and paired it with asparagus and scalloped potatoes for a nice healthy dinner.

Breakfast or Snack

Deluxe Raspberry & Banana Smoothie

1/2 cup frozen raspberries

1 small banana, peeled

2/3 cup unsweetened pineapple juice, chilled

1/2 cup ice

2 Tbsp low-fat plain yogurt

3 tsp wheat germ (could EASILY leave this OUT!)

1 tsp honey

Place all ingredients in a blender and blend until smooth. Makes one serving.

***recipe from the Weight Watchers Eat Wisely Booklet***

Ginger Me up Chicken

I think I am going to make these tonight...sounds great!

• 4 large boneless skinless chicken breasts
• 2 tablespoons honey
• 1-2 tablespoon Dijon mustard
• 4 tablespoons water
• 2-3 teaspoons ground ginger or 1 tablespoon freshly ground gingerroot
• 2-4 garlic cloves, peeled & crushed
• salt, to taste
• fresh ground black pepper, to taste
• 1/2-1 teaspoon cayenne pepper (optional)

Directions

1. Preheat the oven to 180C or 350°F.

2. Select a sturdy oven dish - preferably non-stick.

3. Place the chicken breasts into the baking dish.

4. Mix the honey, mustard, water, ginger & crushed garlic (and cayenne pepper if using) together in a measuring jug.

5. Pour over the chicken breasts, easing them up slightly so the mixture runs underneath them.

6. Season with salt and freshly ground black pepper to taste and bake in the oven for 45 to 60 minutes.

7. Serve one chicken breast per person with some of the cooking sauce drizzled over the top of the chicken.

8. Garnish with chopped parsley & serve with a medley of steamed vegetables & pasta.

9. To pan fry, heat up a frying pan and add the chicken breasts - dry fry them briefly to give them a bit of colour and add the cooking sauce, mix well and cook for about 20- 30 minutes over a medium heat.