On Thu, 27 Sep 2012 16:41:04 -0700, "Julie Bove"
<[email protected]> wrote:
>"Cheri" <[email protected]> wrote in message
>> "Julie Bove" <[email protected]> wrote in message
>> news:k42jdc$6nj$[email protected]..
>>> "Susan" <[email protected]> wrote in message
>>> news:[email protected]..
>>>> x-no-archive: yes
>>>> On 9/27/2012 3:46 PM, Cheri wrote:
>>>>> Maybe something here would work.
>>>> Wow, Cheri, how long did that take??? ;-)
>>> Doesn't matter since the recipes are useless to me. I want a way to cook
>>> the chicken. Not a casserole or other carby thing that uses chicken.
>> Really? This is a "casserole or other carby thing?" LOL, hardly. There are
>> a lot of good recipes there, and with a little "imagination" on your part
>> any of the mexican chicken recipes could be adapted to any diet, except
>> 2 skinless, boneless chicken breast halves - cut into bite-size pieces
>> 1 tablespoon chili powder, divided
>> salt and pepper to taste
>> 1 tablespoon olive oil
>> 1 cup chopped green bell pepper
>> 1/2 cup chopped onion
>> 2 jalapeno peppers, seeded and minced
>> 1 large tomato, cut into chunks
>> 10 drops hot pepper sauce
>> 1.Season chicken with 1/2 tablespoon chili powder, salt and pepper. Heat
>> oil in a large skillet over medium high heat and saute seasoned chicken
>> for 3 to 4 minutes, or until no longer pink. Remove from skillet with a
>> slotted spoon and keep warm.
>> 2.In same skillet, stir fry bell pepper and onion until soft. Add jalapeno
>> peppers, tomatoes, remaining 1/2 tablespoon chili powder and hot pepper
>> sauce. Cook, stirring, for an additional 3 to 5 minutes; add chicken and
>> stir fry for 2 minutes more.
>I did not see that recipe but that is not something she would eat because of
>the tomatoes in it. And I really wanted something that was *just* chicken.
>Not chicken and vegetables.
Cook 'till done.