Chicken Piccata...easy peasy!

Here's a nice quick and healthy dish which makes it to the table in about 30 minutes..prep time included!

Here goes for the recipe:-

Easy Chicken Piccata (Serves 4)

2 boneless skinless chicken breasts pounded to 1/2" thickness and cut to make 4 pieces.
PAM spray or olive oil for cooking.
2 tbsps cornstarch (give or take).
Juice and zest of 2 lemons.
1/2 cup natural low fat yogurt (Greek if you can find it).
2 tbsps drained capers.
Lemon slices for garnish.
Salt and pepper to taste.

Heat a non stick skillet and add the olive oil or PAM spray.
Season the chicken to your liking then rub in the cornstarch.
Add the chicken to the hot pan and brown each side.
When internal temperature reaches 155F (or when juices run clear when poked) add the lemon juice, zest and natural yogurt to the pan and reduce the heat. Simmer the chicken, turning in the sauce to coat for 5-10 minutes then add the capers and lemon slices.

Serve with broccoli or other green vegetable.

Healthier Valentine's Day Treat

I have to say that I like chocolate as much as the next person but even I can only eat a small amount of the better quality, dark chocolate. I HATE Hershey's chocolate with a burning passion...it's like chewing on a bar of soap....and would rather go without than eat that particular brand. Sorry to all you Hershey lovers out there...it's just a personal preference.

Anyway, now I've finished venting about what I don't like, here's a recipe for something I do like.....and it's quick and easy and has antioxidant rich dark chocolate in it! I stole some of this recipe from Ellie Krieger, Food Network Nutritionist but added my own little twist to it.

If the fruit is a little too healthy you can always add some ladyfingers for dipping or..shock, horror....pound cake..

Chocolate fondue

1 banana
1 apple
1 (8-ounce) container strawberries, hulled
2 teaspoons orange juice
2 tsps grated orange zest
1/2 cup unsweetened natural cocoa powder
1/3 cup sugar
1/2 cup nonfat evaporated milk
1 teaspoon vanilla extract
1 tsp instant espresso powder (gives it a richer chocolate taste)
2 tbsps Kahlua or Tia Maria (optional)
2 ounces dark chocolate, (60 to 70 percent cocoa solids) finely chopped


Peel and cut the banana and core and slice the apple. Place the bananas slices, apple slices and strawberries in separate piles on a serving plate. Sprinkle the banana and apple slices with the orange juice and toss gently. Cover the fruit with plastic wrap and refrigerate while you make the fondue.
In a medium saucepan whisk together the cocoa powder, espresso powder, and sugar. Gradually pour in the evaporated milk and whisk well to make a paste. Place the saucepan over a low heat and cook, stirring constantly, until simmering. Remove from the heat and whisk in the vanilla and chocolate and stir until the chocolate is melted. Add the Kahlua if using. The mixture will thicken as it cools slightly. Transfer chocolate to a fondue pot, and keep warm. Serve with cut fruit for dipping.