Healthy: Marinated Ranch Broiled Chicken, Pesto Mashed Potatoes,

Wednesday, July 17th 2013. | Healthy

This Marinated Ranch Broiled Chicken, Pesto Mashed Potatoes, healthy food and healthy recipes. Here food recipe is delicious, we hope you will enjoy this Marinated Ranch Broiled Chicken, Pesto Mashed Potatoes, on food healthy recipe blog.
Hi everyone!

Tomorrow we are going to have Marinated Ranch Broiled Chicken for dinner.  I’m actually going to have John cook this up on the grill.  I can throw it in the marinade in the morning and it will be good to go at grill time.  On the side we will have Pesto Mashed Potatoes and some veggies.  I will use store bought pesto to make this even easier.

ab98a  873466 Healthy: Marinated Ranch Broiled Chicken, Pesto Mashed Potatoes,

Marinated Ranch Broiled Chicken
Amy (amylz)
Servings: 2

2 skinless, boneless chicken breast halves
1 (1 ounce) package dry Ranch-style dressing mix
2 tablespoons olive oil
1 tablespoon red wine vinegar

Combine the dressing mix, oil and vinegar in a large, resealable plastic bag and mix together. Add chicken to bag, seal and shake to coat; work mixture into the meat. Refrigerate to marinate for at least 1 hour, or overnight if possible. Preheat oven to Broil/Grill. Remove chicken from bag, discarding any remaining marinade, and broil for 10 to 15 minutes or until cooked through and no longer pink inside.

ab98a  l R118677 Healthy: Marinated Ranch Broiled Chicken, Pesto Mashed Potatoes,

Pesto Mashed Potatoes
Amy (amylz)
Diabetic Living
CARB GRAMS PER SERVING: 27

1/4 cup purchased pesto or Homemade Pesto
4 pounds medium Yukon gold potatoes
1 8-ounce package reduced-fat cream cheese (Neufchatel)
1/2 teaspoon ground black pepper
1/4 to 1/3 cups fat-free milk

1. Let pesto stand at room temperature while preparing potatoes. Peel and quarter potatoes. Cook, covered, in a small amount of boiling lightly salted water for 20 to 25 minutes or until tender; drain. Mash with a potato masher or an electric mixer on low speed. Beat in cream cheese and pepper. Gradually beat in enough milk to make potatoes light and fluffy. Top each serving with 1 teaspoon Pesto. Makes 12 (1/2-cup) servings.

Pesto: In a food processor combine 1 cup firmly packed fresh basil leaves; 1/2 cup torn fresh spinach; 1/4 cup grated Parmesan cheese; 1/4 cup toasted pine nuts or almonds; 2 cloves garlic, quartered; and 1/4 teaspoon salt. Cover and process with several on-off turns until a paste forms, stopping the machine several times and scraping down the sides. With machine running, gradually add 2 tablespoons olive oil and 2 tablespoons water. Process to the consistency of soft butter. Serve immediately or cover and chill for up to 2 days or freeze for up to 1 month. Let stand at room temperature at least 15 minutes before serving. Makes about 2/3 cup.

Nutrition Facts Per Serving:
Calories 199
Total Fat (g) 8
Saturated Fat (g) 3
Monounsaturated Fat (g) 1
Polyunsaturated Fat (g) 2
Cholesterol (mg) 15
Sodium (mg) 124
Carbohydrate (g) 27
Fiber (g) 3
Protein (g) 6
Diabetic Exchanges
Starch (d.e.) 1.5
Fat (d.e.) 1.5
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