Recipe: Lo-Cal Banana Milk Shake
Why not herald the start of spring with this refreshing drink that requires just a few ingredients that your client most likely has around the house. Better yet, this drink is nutritious and low-calorie as well.
Ingredients:
1/4 cup non-fat dried milk
3/4 cup water
1 ripe banana
4 ice cubes
Directions:
Combine all ingredients in electric blender. Cover and mix on high speed until thick and smooth; 170 Calories
Lemon Garlic Chicken
Lemon garlic chicken is an elegant dish that is sure to please the chicken-lovers among your clients. This recipe is also a good choice for a diabetic menu
Ingredients:
1 pound skinless, boneless chicken breasts, cut into 4 portions
1/4 cup lemon juice
1 tablespoon minced garlic
1/4 cup cornflake crumbs
1/8 tsp. salt (optional)
1/8 tsp.ground black pepper
lemon slices (optional)
Directions:
Place chicken breasts in a plastic bag. Add lemon juice and garlic. Be sure the lemon juice and garlic mixes with all of the chicken. Seal and marinate in the refrigerator for 10 minutes.
Meanwhile, preheat oven to 425 degrees. Spray a 9-inch by 9-inch baking pan with non-stick cooking spray. Drain the lemon juice from the chicken and discard. Pour cornflake crumbs onto a plate.
Roll chicken in corn flake crumbs to coat evenly. Arrange chicken pieces in the baking pan so that they are not touching. Top with any garlic remaining in the plastic bag. Sprinkle with salt and pepper. Bake for 15-20 minutes or until chicken is cooked. For an attractive presentation, serve topped with a thin slice of fresh lemon.
Rolled Chicken and Asparagus
Asparagus is a great summer vegetable that is a favorite for many of your clients. This easy chicken dish is quick, but looks like you spent a long time preparing. It is good served hot or cold. When fixing the asparagus, snap off the fibrous ends of each stalk and soak the tips in water to remove any dirt.
Ingredients:
1 pound skinless, boneless chicken breasts
24-30 asparagus spears (tough ends removed)
2 tablespoons lemon juice
6 green onions, chopped
1/2 teaspoon salt (optional)
1/2 teaspoon ground black pepper
Directions:
Preheat oven to 350 degrees. Cut chicken breasts into 8 or 10 strips, each about 1 inch by 5 inches long. Wrap each strip in a corkscrew fashion around 2 or 3 uncooked asparagus spears. Fasten with toothpicks. Place in a covered baking dish that has been sprayed with nonstick cooking spray. Sprinkle with lemon juice, green onions, salt, and pepper. Cover and bake 25-30 minutes or until chicken is no longer pink. Remove toothpicks. Serve hot or refrigerate until chilled and serve cold.
