HIGH BLOOD PRESSURE RECEIPES RECIPES

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ASIAN GLAZED CHICKEN DRUMSTICKS - SKINNYTASTE



Asian Glazed Chicken Drumsticks - Skinnytaste image

Soy sauce, vinegar and Sriracha hot sauce make these Asian-Glazed Chicken Drumsticks savory delicious – serve over rice or vegetables for an easy meal!

Provided by Gina

Categories     Dinner

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 4

Number Of Ingredients 11

8 medium chicken drumsticks (skin removed)
olive oil spray
3/4 cup water
1 tbsp Sriracha hot sauce
1/3 cup balsamic vinegar
1/3 cup low sodium soy sauce
1 tbsp honey (or sugar)
3 cloves garlic (crushed)
1 tsp ginger (grated)
2 tbsp chives or scallions (chopped)
1 tsp sesame seeds

Steps:

  • In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil.
  • Add water, balsamic, soy sauce, honey, garlic, ginger, hot sauce and cook on high until liquid comes to a boil.
  • Reduce heat to low and simmer, covered for about 20 minutes.
  • Remove cover and bring heat to high, allowing sauce to reduce down, about 8-10 minutes, until it becomes thick, turning chicken occasionally. (Keep an eye on glaze, you don't want it to burn when it start becoming thick).
  • Transfer chicken to a platter and pour sauce on top.
  • Top with chives and sesame seeds and serve.

Nutrition Facts : ServingSize 2 drumsticks, Calories 335 kcal, CarbohydrateContent 11 g, ProteinContent 49 g, FatContent 9.5 g, FiberContent 0.5 g, SaturatedFatContent 2.5 g, CholesterolContent 218 mg, SodiumContent 1062 mg, SugarContent 5.5 g

CHICKEN POT PIE SOUP - SKINNYTASTE



Chicken Pot Pie Soup - Skinnytaste image

Chicken pot pie is ultimate comfort food and this creamy, chunky soup is loaded with chicken, potatoes, mushrooms, peas, carrots, corn, celery, onions and green beans in every bite.

Provided by Gina

Categories     Dinner    Lunch    Soup

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 6

Number Of Ingredients 13

1/4 cup flour (to make gluten-free use 2 tbsp cornstarch instead)
2 cups water
4 cups fat free milk
1 large celery stalk (chopped)
1/2 medium chopped onion
8 oz sliced baby portobello mushrooms
2 chicken bouillons
fresh ground pepper
pinch of thyme
10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn)
2 potatoes (peeled and cubed small)
16 oz cooked chicken breast (diced small)
salt

Steps:

  • Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.
  • Pour remaining water and milk into a large pot and slowly bring to a boil.
  • Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables and return to a boil.
  • Partially cover and simmer on low until vegetables are soft, about 20 minutes.
  • Remove lid, add potatoes and cook until soft, about 5 minutes.
  • Add chicken, and slowly whisk in slurry, stirring well as you add.
  • Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.

Nutrition Facts : ServingSize 1 - 1/2 cups, Calories 268 kcal, CarbohydrateContent 32 g, ProteinContent 30 g, FatContent 3.5 g, SaturatedFatContent 0.5 g, CholesterolContent 64 mg, SodiumContent 983 mg, FiberContent 4 g, SugarContent 12 g

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