Learn About What Lisa Makes

Mealtime is the most important part of our daily lives because it brings families together and also provides the nutrition needed to maintain a healthy body. However, the food choices we make on a daily basis tend to be expensive and not nutritionally adequate. What Lisa Makes is a website that will be an essential cooking tool for your family. This culinary website has recipes that are health conscious , budget friendly, and perfect for the entire family. What Lisa Makes was developed by Lisa Puorro, an experienced nutritionist currently residing in Chatham. Lisa has a Masters in nutrition and a culinary background. The website provides educational nutrition tips that will make creating Lisa’s recipes easier. The recipes at What Lisa Makes are all organic and use many ingredients from local NJ farmers. Many of the recipes are low fat, high fiber, and for people with food sensitivities and allergies. The recipes are perfect for weight loss and maintaining a healthy lifestyle. What Lisa Makes features over 50 recipes including Crab Cakes, Spinach Puffed Pie, Filet Mignon, and Chocolate Cake. For more information visit www.whatlisamakes.com. Let the recipes be an essential part of your mealtime planning. Please support the website.

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Wednesday, December 15, 2010

Chicken Piccata




Chicken Piccata Recipe- Chicken is not fried in oil and there is no butter added to the recipe.

1/4 cup all purpose flour
1/2 tsp salt
1/2 tsp ground black pepper
1 tsp extra virgin olive oil
2 cloves garlic
1/2 cup onion (diced)
4 4 ounce boneless, skinless chicken breasts
1/2 cup low sodium chicken or vegetable broth
1/4 cup white wine
1 Tbsp capers
1 lemon (juiced)
Preheat the oven to 200°F.

Using a very sharp knife, carefully slice chicken breast on the bias into 1/2 inch thick slices (meat cut this way is called scaloppini). Place the scaloppini between two sheets of plastic wrap and pound until they are about 1/4 inch thick.

Place flour, salt and pepper in a small brown paper bag. Add 1/2 of the chicken scaloppini and shake to coat well. Take the coated chicken from the bag and repeat with the other 1/2 of the chicken. Shake all the excess flour off each piece.

Spray a non-stick pan with Pam spray and turn the heat to medium. Place the chicken pieces and cook so each side browns, 4 minutes each side. I do not add butter or oil during this cooking process. When chicken is browned set aside on a plate.

In the same pan that the chicken was cooked in, add the olive oil, garlic and onion. Cook until soft and then add the wine. The liquid should come to a rolling boil and scrap all the brown bits that were on the bottom of the pan. Add the chicken broth, lemon juice, and capers. Stir and place the chicken pieces back into the pan. Place pan in oven for 10 minutes.

Serve with fresh lemon slices as a garnish.

Sunday, December 5, 2010

Homemade Dijon Salad Dressing

Dear Readers,

Making homemade salad dressing is really simple and you can control the amount of fat. Many of the bottled salad dressings that are on the shelves contain a lot of additives, oil, and sugar that is unnecessary. The idea of adding sugar to salad dressing is strange. The idea is accenting the vegetables and lettuce not dreading it with high calorie, sugary goop. I make a light and simple salad dressing that is healthy and fresh tasting. Enjoy my recipe.


3 large garlic cloves (minced)
1/2 juice of fresh lemon
2 tbsp champagne vinegar
2 tbsp Dijon mustard
2 tbsp olive oil
pinch salt
pinch fresh ground pepper

Directions:
1-In a blender add the garlic, lemon juice, vinegar, and Dijon mustard. Blend until all ingredients are well incorporated. While blender is on slowly drizzle in the olive oil.

2-Add the salt and pepper. Taste to make sure the flavor is well blended.

3-For a less tart dressing add in another 1 tsp of olive oil. This is optional.