Chicken Strogonoff
CarbsPerServing:27g total
Effort:Easy
Ingredients:
1 1/2 pounds chicken — or beef cut into stir fry strips
4 tablespoons butter — divided
1/2 onion — sliced thin
1 clove garlic — finely chopped
1/2 cup water1 chicken bouillon cubes — or 2
1 pint sour cream — 1 medium container (pint?)
dash mustard
pepper
dill seed — optional

How to Prepare:
In skillet melt 2 tablespoons butter and add onion and garlic (and
sliced fresh mushrooms or canned if you like). Brown on low heat
(not to burn garlic) and cook until onion is carmelized. Remove from
pan and set aside.
In same skillet add 2 tablespoons butter and meat strips. Add pepper
and dill seed. Cook until well browned and butter has cooked away.
Then add 1-2 boullion cubes (beef or chicken) and 1/2 cup water.
Continue cooking until all moisture has gone and beef/chicken is
coated nicely.
Turn heat to low and add sour cream, 1 small squirt regular mustard.
Add onions and garlic (and mushrooms if used)
Stir well and heat through without boiling.

Chicken Satay CarbsPerServing:21g total Effort:Easy
Ingredients:
—marinade—
2 tablespoons tamari soy sauce
1 teaspoon garlic — minced
1 tablespoon sherry
2 teaspoons splenda — granular
1/4 cup water
1 1/2 pounds chicken breast — sliced 1/2″ thick—sauce—
4 tablespoons peanut butter — fresh
3 tablespoons hot water
1 tablespoon tamari soy sauce
1 tablespoon sesame oil
1 teaspoon garlic — minced
1 teaspoon ginger — minced
1 teaspoon lime juice

How to Prepare:
Place thawed chicken in marinade and refrigerate for 2 hours or
overnight. Skewer onto bamboo skewers and place on grill (indoor or
outdoor).
Baste with peanut sauce towards end of cooking time–be sure sauce
doesn’t burn. Microwave and remaining sauce to warm for dipping.

Tags: restaurant recipes, low fat recipes, cooking light magazine, food recipes, webkinz recipes