Coconut Chicken

Ingredients:

• 2 tbsp. extra-virgin olive oil
• 1 lb. chicken breast tenders
• 1 tbsp. chicken broth
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3/4 tsp. dried cilantro
• 1 tsp. grated fresh ginger
• 1 tsp. finely grated lemon peel
• 1/8 tsp. cumin
• Pinch of ground turmeric
• 1 cup light coconut milk
• 2 tbsp. macadamia nuts, finely ground
• 1 tsp. granular sugar substitute
• 1/4 tsp. crushed red pepper
• 1 tbsp. tamarind paste
• 2 tsp. water
• sliced scallion for garnish

Makes 4 Servings

1. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 5 minutes per side, or until browned and no longer pink in the center. Remove the chicken to a plate and set aside.
2. Heat the broth in the same skillet. Add the onion, garlic, cilantro, ginger, lemon peel, cumin and turmeric and cook for 5 minutes, or until the onion is tender but not browned. Stir in the coconut milk, nuts, sugar substitute, and red pepper. Return the chicken to the skillet, cover, and simmer for 10 minutes, or until chicken is cooked through.
3. Remove the chicken to a plate and keep warm. Do not discard the sauce in the pan.
4. In a small bowl, combine the tamarind paste and water. Stir into the sauce in the skillet and gently boil until thickened and the mixture measures about 1 cup.
5. Evenly divide the chicken among 4 serving plates. Top with sauce and garnish with scallion.

WW POINTS VALUE: 9 pts.

 

Note: This recipe appears in the South Beach Diet Cookbook. This is what I like to call better than takeout and better than your local Asian restaurant. This dish takes about 30 minutes to make and it's very aromatic when your cooking. I really love the flavor combinations of turmeric, cilantro, cumin, ginger, lemon peel, garlic and crushed red pepper mixed in with the coconut milk because the combinations are very exotic. Normally in Asian chicken dinners, it's usually a drumstick or a wing. Chicken breast tenders are used and they really satisfied me.  It was a different kind of chicken but it was nice and it quickly filled me up. I was full and satisfied I didn't have to go looking for food late at night. That's what good Asian food does to you: it leave you so full you're not hungry later on.

 

Spiced Chocolate Nut Clusters

Ingredients:

• 1/3 cup bittersweet chocolate chips
• 1/4 cup fat-free half-and-half
• 1/2 tsp ground cinnamon
• 1/2 tsp vanilla extract
• 1 cup whole macadamia nuts, chopped

Makes 6 (2-piece) Servings

1. Line a baking sheet with parchement paper. Warm chocolate, half-and-half and cinnamon in a medium saucepan over medium-low heat, stirring constantly, until chocolate is melted, about 2 minutes.
2. Remove from heat, add vanilla and stir to combine. Add nuts and stir to coat. Drop 12 (1-tablespoon) clusters onto the baking sheet. Freeze for 10 minutes to set. Store in the refrigerator.

WW POINTS VALUE: 6 pts

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This is a devilishly delicious treat in a heat wave. It's chocolaty, nutty, crunchy, melt-in-your mouth delicious guilty pleasure. The recipe calls for macadamia nuts but you can use any kind of nut with this recipe and these clusters will still be delicious. Even though nuts are healthy, they are high in fat so stick to 2 clusters per serving. Since this is a 5-ingredient recipe, serve this to Claire Robinson and she will be SO happy you gave here these clusters.