BBQ Baked Chicken and Cheesecake...WOO HOO

BBQ BAKED CHICKEN: 1/2 cup apple cider 1/4 cup tomato paste brown sugar artificial sweetner (1 teaspoon) 1 tablespoon cider vinegar 1 teaspoon dried thyme 1/2 teaspoon Asian chili paste with garlic 1 pound skinless, boneless chicken (it calls for thighs but I only eat white meat so I use breasts) cooking spray Preheat oven to 350 degrees. In a small bowl, combine first 6 ingredients and stir well. Reserve 1/4 cup and place remaining marinade and chicken in a large zip top plastic bag. Shake to coat, then regfrigerate for 1 hour. Remove chicken from bag and place in a nonstick baking pan that has been coated with cooking spray. Bake chicken for 45 minutes(I usually bake mine for 25 minutes but everyone's oven is different so be careful, there is nothing worse than dry chicken****il juices run clear when pierced with a fork. Remove chicken from pan and keep warm. Skim any fat from pan juices and discard. Pour skimmed pan juices into a small saucepan and add reserved 1/4 cup marinade. Stir over low heat for 2 minutes. Makes 4 servings. Serving Guidelines: >FOR LAP BAND: Weeks:1-4 Puree 2 ounces cooked chicken with 2 tablespoons sauce. Weeks: 5-8 chop 2 ounces cooked chicken and top with sauce. Weeks: 9+ Server 2-4 ounces of cooked chicken topped with sauce. >FOR BYPASS: Weeks: 1-4 Puree 2 ounces cooked chicken with 2 tablespoons sauce. Weeks: 5-8 Chop 2 ounces cooked chicken with 2 tablespoons sauce. Weeks: 9+ Serve 2-4 ounces cooked chicken topped with sauce. >FOR BPD DS: Weeks: 1-3 Puree 3-4 ounces cooked chicken with 2 tablespoons sauce. Weeks: 5+ Serve 3-4 ounces cooked chicken topped with sauce. Calories: 164.32, Protein: 23.48g, Fat: 4.60g, Carbs: 6.67g, Cholesterol:94.12mg, Fiber: 0.65g, Sodium: 117.78mg. **Please remember if you use the white meat like I do these numbers won't be accurate.** ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ MARINATED STRING BEANS: 1/2 pound string beans, tips cut off 2 cups tomatoes, seeded and diced 5 cloves of garlic, peeled and cut in half horizontally 1 tablespoon dried basil 1/4 cup water 2 teaspoons olive oil 1 tablespoon balsamic vinegar salt and pepper to taste In a medium sized microwave-safe bowl, combine beans, tomatoes, garlic, basil, and water. Cover and microwave on HIGH for 9 minutes until beans are soft. Let bean mixture cool and then toss with oil, vinegar, salt and pepper. Serve it hot or cold (if you don't like strong garlic flavor remove garlic before serving.) **This is a bit much garlic for me so I would probably add less and I don't cook in the microwave so I would do mine on the stove top.** ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ This is an alternative to the string bean recipe it doesn't appeal to me AT ALL so I'm going to post two veggie's to go with the chicken so you can choose for yourself. KALE WITH APPLES AND ONIONS: 1 medium Granny Smith apple peeled and cored olive oil cooking spray 3/4 cup chopped onion 1/8 teaspoon curry powder 4 cups (1 bunch) Kale, touch stems and ribs removed, coarsely chopped 1/2 cup water Cut apple into wedges, then into 1/4 inch slices. Coat a 4 - 5 quart nonstick pot with cooking spray and heat over medium high heat until hot but not smoking. Saute' the onion, stirring occasionally, until golden. Stir in apple and curry powder, reduce heat, cover pot, and cook for 2 minutes until apple is almost tender. Add Kale and water and cook, covered, about 5 minutes until Kale is tender and most of the liquid has evaporated. Makes 4 servings. Serving Guidelines: >FOR LAP BAND: Weeks: 1-4 Not Recommended Weeks: 5+ Serve 1/4 cup kale-apple mixture as is. >FOR BYPASS: Weeks: 1-4 Not Recommended Weeks: 5+ Serve 1/4 cup of kale-apple mixture as is. >FOR BPD DS Weeks: 1-3 Not Recommended Weeks: 4+ Serve 1/4 cup kale apple mixture as is. Calories: 65.46, Protein: 2.63g, Fat: 0.65g, Carbs: 14.59g, Cholesterol: 0 mg, Fiber: 2.83 g, Sodium: 29.74mg. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ What's that you say...how about dessert??? Okay here goes... BASIC CHEESECAKE: 1 8 ounce container fat-free cream cheese 1/2 pound soft tofu 1/2 cup egg substitute 6 packets of artificial sweetner 1/2 teaspoon vanilla 1/4 teaspoon almond extract 6 tablespoons egg WHITE substitute 1/4 teaspoon cream of tartar butter flavored cooking spray Preheat oven to 350 In a large bowl, using an electric mixer, beat together (softened) cream cheese, tofu, egg substitute, sweetner, vanilla, and almond extract until smooth and creamy. In a small bowl, using and electric mixer, whip egg WHITE substitute with cream of tartar until it forms stiff peaks. Gently fold whipped egg whites into cream cheese mixture. Coat an 8 inch square cake pan with cooking spray and pour in batter. Place cake pan into a baking pan and pour ho****er into baking pan until it reaches halfway up the sides of the cake pan. Place in oven and bake for 30 minutes. Let cook, then refrigerate for at least 4 hours. Makes 8 Servings Calories: 59.13, Protein: 7.98g, Fat: 0.84g, Carbs: 3.91g, Cholesterol: 5mg, Fiber: 0.34g, Sodium: 185.46mg. Serving Guidelines: >FOR LAP BAND: Weeks: 1+ Serve 1/2 slice of cheesecake. >FOR BYPASS: Weeks: 1+ Serve 1/2 slice of cheesecake. (I'm not sure about this one because I have to be on puree's for 6 weeks so I'll probably hold off on this one for a while) >FOR BPD DS Weeks: 1+ Serve 1/2-1 Slice of cheesecake ** There are several sauce ideas listed and if you would like one please let me know. Chocolate, Strawberry, Raspberry, Papaya, Pineapple Salsa, Papaya salsa, Mango salsa, Plum sauce.** ENJOY Jamie

yum, thanks again!