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princessbunny that I would post these awhile ago and I'm just now getting round to it. . .I made this on a George Foreman, but I'm sure it would be better on a real grill!
1 tablespoon olive oil
1 tablespoon red wine vinegar
1 tablespoon chopped basil leaves, plus 4 sprigs for garnish
1 tablespoon finely chopped red onion
2 teaspoons kosher salt
1 teaspoon whole black peppercorns
1 clove garlic, chopped
4 boneless, skinless chicken breast halves (about 2 pounds)
Whisk together the oil, vinegar, basil, onion, salt, peppercorns, and garlic in a bowl. Transfer the marinade to a gallon-sized sealable plastic bag with the chicken and shake to combine. Refrigerate for at least 3 hours and up to 12 hours.
When ready to cook, build a charcoal fire or preheat gas grill.
Remove chicken from the marinade. Grill the chicken, turning once, until browned and just cooked through, about 4 minutes per side. Transfer the chicken to a platter and garnish with the basil sprigs.
Nutrition Information
Calories 282 Total Fat 6
Saturated Fat 1 Carbohydrates .5
Fiber 0
INGREDIENTS:
1 (8 ounce) package fat-free cream cheese
1 (15 ounce) container part-skim ricotta cheese
1/2 cup fat-free sour cream
3 egg whites
1 tablespoon all-purpose flour
1/2 cup granular sucrolose sweetener (eg. Splenda™)
1 teaspoon vanilla extract
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DIRECTIONS:
Preheat the oven to 325 degrees F (165 degrees C). Grease a 9 inch pie plate.
In a medium bowl, mix together the cream cheese, ricotta cheese, sour cream and egg whites until smooth. Stir together the flour and sugar substitute; mix into the cheese batter along with vanilla. Pour into the prepared pie plate and smooth the top.
Bake for 60 minutes in the preheated oven, or until the top is nicely browned. Cool completely before slicing and serving.
Makes 10 servings
Amount Per Serving
Calories: 106
Total Fat: 3.7g
Cholesterol: 15mg
Sodium: 205mg
Total Carbs: 9.1g
Dietary Fiber: 0g
Protein: 10.1g
July 20 2005, 16:05:25 UTC 6 years ago
Can you make the cheesecake with sugar? Or anything else? I expect honey would screw up the consistency. Splenda tends to make my stomach upset in most things.
I heard a very interesting story on NPR monday morning about gluten-intolerance. It made me think of you :)
July 20 2005, 23:51:31 UTC 6 years ago
Awww :) It makes me smile to know that people think of me. . .of course, it's usually the really wacky things that do it (CDC, birth defects, sports, etc).