Drunken Chicken (hic)

This is a favorite recipe handed down from generation to generation. I've modified it only slightly by using skinless chicken breasts and skipping the salt. That's it, and as I'm sure you'll find, the flavors permeate the chicken--you'll never miss the salt. The measurements are loose on this so you can scale the recipe to what you need (isn't this how all Italians do? ;)


Drunken Chicken

Boneless, skinless chicken breasts
Garlic powder (NOT garlic salt)
Italian seasoning (the variety with no salt)
Black pepper & crushed red pepper to taste
White wine*

Preheat oven to 350F. Arrange chicken breasts in a roasting pan (I usually do around 3-4 lbs at a time, so I have enough to last a few days). Sprinkle both sides with a GENEROUS amount (and when I say generous, I mean generous) of garlic powder and Italian seasoning. Pour white wine into the pan so that it's about 1/2 inch deep. Add black and crushed red pepper to your liking. Roast in the oven for 30 minutes, then turn and roast for another 30 minutes or until done.

*I prefer to use Chablis wine (you know, in the jugs) for cooking as it's mild and won't overpower the dish.

17 Pounds Down, A Gazillion to Go

True to my usual form, I start a blog project, then leave it for dead. I could easily launch my very own blog graveyard; however, I suspect it too would suffer a similar fate. But, I digress...

Now nearly two months since my initial post, I am happy to report that Morgan and I survived the first six weeks of the plan. While we didn't remain perfectly on plan, we were pretty close. In a way, it's almost better, because we're incorporating healthy habits into our lifestyle, yet we're still seeing results. So far Morgan is down 18 pounds, and I'm down 17. One of the big changes has been eliminating salt from the diet. When you cut the salt, a lot of stuff goes along with it. Just within the first few days I noticed an immediate change in how I felt--my energy level had a noticeable boost. In the process, we've learned to cook great tasting foods without fat and without salt. Who knew?

In the meantime, I still have quite a ways to go, so I'll continue to post my progress along with some great tasting recipes that are low (or non) fat and have no salt added.