About Me

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Las Vegas, Nevada, United States
I'm a stay-at-home mother of 2 who loves to bake rich desserts, create healthy dinners, and create homemade crafts. I'm always Hungry for the Homemade! Take some recipes, make them your own, and let me know how it goes.

Wednesday, March 9, 2011

Lemon-Garlic Chicken

 This healthy chicken recipe is DELISH, and a hit with everyone at our house. It's easy, too! I served it with sauteed zucchini and brown rice steamed in low-sodium chicken broth.
(The P90X fitness program is where I found this recipe.)

Start with a few basic ingredients:
Lemon-Garlic Chicken
1/4 cup fresh lemon juice
2 Tbsp molasses
2 tsp Worcestershire sauce
4 garlic cloves, chopped
2 lbs. boneless, skinless chicken thighs
1/4 tsp salt
1/4 tsp black pepper
lemon wedges
parsley sprigs
  1. Combine first 4 ingredients in a nonreactive dish and add chicken. Cover and marinate in refrigerator 1 hour, turning occasionally.
  2. Preheat oven to 425 degrees.
  3. Remove chicken from dish, reserving marinade, and arrange in a shallow roasting pan coated with cooking spray. Pour reserved marinade over chicken, sprinkle with salt and pepper.
  4. Bake at 425 degrees for 20 minutes, basting occasionally with marinade. Bake without basting for 20 minutes more or until chicken is done. Serve with lemon wedges and garnish with parsley, if desired.
3 Servings; 1 serving = 153 calories, 4 g fat, 21 g protein, 8 carbohydrates, 86 mg cholesterol, 219 mg sodium.

Chunky Coco-Nutty Cookies

Full of chocolate chunks, creamy peanut butter, soft oats, and sweet coconut, this cookie is a combination of my favorite cookies in one! They could use a cool name, so if you have any suggestions, please comment and let me know! 

Chunky Coco-Nutty Cookies
  • 1/2 cup softened butter
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1/2 cup creamy peanut butter
  • 1/2 tsp vanilla
  • 3/4 cup all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 cup rolled oats
  • 1/2 cup chocolate chunks 
  • 1/2 cup shredded coconut
  • 1/2 cup chopped pecans (optional, nobody in our house likes nuts in cookies but if you do, knock yourself out).
Preheat oven to 325 degrees. Cream butter and sugars together with electric mixer. Add eggs, peanut butter and vanilla, and continue beating. Mix flour, baking soda, baking powder together. Add flour mixture by hand to butter mixture. Then add oats, chocolate, coconut, and nuts. Mix well. Bake 12 to 15 minutes or until lightly browned. Cool a few minutes before you take cookies off cookie sheet. Store in air tight container. Yields: 2 dozen.