eatmoreyogurt Profile - Allrecipes.com (16826551)

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eatmoreyogurt


eatmoreyogurt
 
Home Town: Dallas, Texas, USA
Living In:
Member Since: Aug. 2010
Cooking Level: Expert
Cooking Interests: Baking, Slow Cooking, Asian, Mexican, Indian, Italian, Southern, Nouvelle, Middle Eastern, Mediterranean, Low Carb, Healthy, Dessert, Gourmet
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Recipe Reviews 5 reviews
Braised Balsamic Chicken
I am trying to cut out excessive amounts of sodium plus I needed something easy and different, and this recipe fills the bill on all points. I used plenty of Mrs. Dash Salt-Free Table Blend and garlic powder on the chicken pieces (cut into strips) before browning in an oven-proof skillet along with the onion in 1 T olive oil and 1 T butter. I mixed no-salt added tomatoes with only 1/4 cup balsamic vinegar, the herbs and, on a last minute whim, 2 tsp. brown sugar. I then poured this mixture over the chicken and put the skillet in the oven at 350 for about 20 minutes while I made rice. Since I only used 3 large chicken breasts halves, I had quite a bit of sauce, so next time I will add a couple of sliced yellow squash to the skillet along with the onion. Thanks for posting this, Moonandback!

2 users found this review helpful
Reviewed On: Feb. 2, 2011
Easy Indian Butter Chicken
I used the low-fat version with curry instead of tandoori masala on the chicken and used only a pinch of cayenne. My son is still telling people about the yummy Indian dish I made! I served it with basmati rice and ready-made Palak Paneer I bought at the grocery store. So easy and delicious. Thanks for sharing!

1 user found this review helpful
Reviewed On: Jan. 2, 2011
Three Bean Salad
Good, easy recipe. A good way to eat your black-eyes if you don't particularly love them! I could not find the seasoning listed, but did use the Goya Cilantro & Tomato seasoning packets. The only thing I added was a little Mrs. Dash Table Blend at the table. Next time I will add a little of that or just salt and pepper to the dressing mix.

10 users found this review helpful
Reviewed On: Jan. 1, 2011
 
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