Lemon-Lime Chicken Broil with Bean Salad

Simplicity is sometimes key. There are certain flavors I associate with simplicity. The taste of lemon does this for me. It is clean tasting, fresh, and while a strong taste is not overpowering. It doesn't need much to make it special. Lemon is just pure goodness.

Lemon-Lime Chicken Broil

Ingredients

1/4 cup lemon juice

2 tbsp lime juice

2 tbsp olive oil

2 boneless, skinless chicken breasts cut into strips

Italian seasoning and salt to taste

Directions

1. In a small bowl mix together the lemon juice, lime juice, and olive oil. Place chicken pieces in the marinade and refrigerate for an hour.

2. Preheat the broiler of your oven. Fill the roasting pan with water.

3. Remove chicken from the marinade and arrange on the pan. Season with Italian seasoning and salt. Pour the marinade in a saucepan.

4. Broil the chicken for 10 minutes, basting often. Turn and broil for 10 more minutes.

* serves 2

CALORIES: 244 calories

CHOLESTEROL: 60 milligrams
FAT: 16 grams

Bean Salad

Ingredients

1 14-oz can black beans

1 14-oz can red kidney beans

1 14-oz can chickpeas

1 14-oz can pinto beans

1 10-oz bag frozen corn, thawed

1 tbsp vegetable oil

1 tsp cumin

2 tbsb chili powder

1 tsp lime juice

1 8-oz jar salsa

1 pinch dried parlsey

Directions

1. Pour beans in a large colander and rinse under cold water.

2. In a large bowl combine all the ingredients. Stir well. Put in the refrigerator until ready to use.

* serves 8

CALORIES: 123 calories

CHOLESTEROL: 0 milligrams
FAT: 2 grams

White Chili with Hot Dog Crescent Rolls

First for an announcement:

before my giveaway ends I need 6 more followers! if you want a chance to win the cookbook, COOK YOURSELF THIN, help me get more followers by promoting my journal and the giveaway. you can gain more entries by doing so; check it out here.

This white chili dish was not my own creation. I cannot claim the genius behind this dish. Actually, this chili comes from one of my favorite food bloggers: The Pioneer

Woman, Ree Drummond.

This white chili from The Pioneer Woman was incredibly tasty and incredibly filling. I really enjoyed the consistency of it, the ease in making it, and the flavors that exploded on my tongue.

I also made these hot dog crescent roll things, which I'm not going to share the recipe for... just wrap hot dogs in crescent rolls and bake, if you want to replicate them. My actual intention for the night was to make corn muffins with hot dog chunks in the middle. But unfortunately, when I opened my corn flour there were bugs all up in there. I've never had bugs in my food before, so I was less than pleased (luckily I had a tiny bit in another container for what was needed in the chili that didn't have the added protein.) I then opted to use a boxed mix for corn muffins that I so conveniently had in my pantry. But.. those little weevils made it into the factory sealed mix also. So I threw it all away, sat there confused for a minute on what else to cook, and then remembered I've had some crescent rolls in my refrigerator for awhile. I wrapped them around the hot dogs I had chopped up, baked them for about 12 minutes, and then served them with the chili. It was definitely a nice side.

Now, with that being said I'm not sharing Ms. Drummond's recipe. But if you want it, click that link above. I will however share my calorie calculation for the dish.

Chili Breakdown

CALORIES: 206 calories
CHOLESTEROL: 50 milligrams
FAT: 7 grams