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#1
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Yummy stuff
This recipe looks so good! Thanks for sharing it, Willow....
Sally "Willow Herself" wrote in message . net... Spiced Chicken and Barley 6 servings, 6 pts/serving Ingredients 1 tsp ground cumin ¾ tsp chili powder ½ tsp salt ½ tsp ground cinnamon ½ tsp dried mint flakes 1/8 tsp garlic powder 1/8 red pepper 6 (4 oz) chicken thighs, skinned ½ tsp canola oil Cooking spray 1 ½ cup chopped onion 1 cup chopped red bell pepper 1 TBSP low-sodium soy sauce 1 (14.5 oz) can low sodium, FF chicken broth 1 ¼ cup pearl barley 1 (14.5 oz) can drained tomatoes, drained 6 TBSP chopped green onions Directions Combine first 7 ingredients; rub chicken with half the spice mixture. Heat oil in a large skillet coated with cooking spray over med-high heat. Add chicken, cook 3 minutes on each side or until browned. Remove chicken from pan. Add onion, bell pepper to pan; cook over med-high heat 3 minutes or until vegetables are lightly browned. Stir in soy sauce, spices, barley, broth and tomatoes. Add chicken to pan, nestling into vegetable mixture. Bring to a boil, reduce heat and simmer for 45 minutes. Uncover and simmer for an additional 10 minutes or until liquid almost evaporates. Let stand 15 minutes. Sprinkle with green onions. 1 serving = 1 thigh, 1 cup of barley mixture and 1 TBSP green onions. **The Complete Cooking light Cookbook, p. 366 |
#2
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Yummy stuff
Spiced Chicken and Barley
6 servings, 6 pts/serving Ingredients 1 tsp ground cumin ¾ tsp chili powder ½ tsp salt ½ tsp ground cinnamon ½ tsp dried mint flakes 1/8 tsp garlic powder 1/8 red pepper 6 (4 oz) chicken thighs, skinned ½ tsp canola oil Cooking spray 1 ½ cup chopped onion 1 cup chopped red bell pepper 1 TBSP low-sodium soy sauce 1 (14.5 oz) can low sodium, FF chicken broth 1 ¼ cup pearl barley 1 (14.5 oz) can drained tomatoes, drained 6 TBSP chopped green onions Directions Combine first 7 ingredients; rub chicken with half the spice mixture. Heat oil in a large skillet coated with cooking spray over med-high heat. Add chicken, cook 3 minutes on each side or until browned. Remove chicken from pan. Add onion, bell pepper to pan; cook over med-high heat 3 minutes or until vegetables are lightly browned. Stir in soy sauce, spices, barley, broth and tomatoes. Add chicken to pan, nestling into vegetable mixture. Bring to a boil, reduce heat and simmer for 45 minutes. Uncover and simmer for an additional 10 minutes or until liquid almost evaporates. Let stand 15 minutes. Sprinkle with green onions. 1 serving = 1 thigh, 1 cup of barley mixture and 1 TBSP green onions. **The Complete Cooking light Cookbook, p. 366 |
#3
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Yummy stuff
It's Core by the way!
Will~ "Willow Herself" wrote in message . net... Spiced Chicken and Barley 6 servings, 6 pts/serving Ingredients 1 tsp ground cumin ¾ tsp chili powder ½ tsp salt ½ tsp ground cinnamon ½ tsp dried mint flakes 1/8 tsp garlic powder 1/8 red pepper 6 (4 oz) chicken thighs, skinned ½ tsp canola oil Cooking spray 1 ½ cup chopped onion 1 cup chopped red bell pepper 1 TBSP low-sodium soy sauce 1 (14.5 oz) can low sodium, FF chicken broth 1 ¼ cup pearl barley 1 (14.5 oz) can drained tomatoes, drained 6 TBSP chopped green onions Directions Combine first 7 ingredients; rub chicken with half the spice mixture. Heat oil in a large skillet coated with cooking spray over med-high heat. Add chicken, cook 3 minutes on each side or until browned. Remove chicken from pan. Add onion, bell pepper to pan; cook over med-high heat 3 minutes or until vegetables are lightly browned. Stir in soy sauce, spices, barley, broth and tomatoes. Add chicken to pan, nestling into vegetable mixture. Bring to a boil, reduce heat and simmer for 45 minutes. Uncover and simmer for an additional 10 minutes or until liquid almost evaporates. Let stand 15 minutes. Sprinkle with green onions. 1 serving = 1 thigh, 1 cup of barley mixture and 1 TBSP green onions. **The Complete Cooking light Cookbook, p. 366 |
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