Chicken Cacciatore

I  found the perfect dish with which to start my blog—Reduced-Fat Chicken Cacciatore.  God, I love that dish.  It’s funny, when I found that recipe, I thought of the time I tried making Mama’s version.  (We called my grandmother “Mama.”)   She was busy making me a reversible dress for an audition I had for an ‘80’s show,  called “Putting on the Hits;” and yes, I did say a dress.   When we know each other a little better, I’ll tell you all about that one.  Now, let’s get back to the chicken.  Not only did I reduce the fat, but I also made it more nutritional by using the white meat instead of the dark, adding vegetables, and serving it over whole wheat pasta.  The best part of this recipe is that I only used two tablespoons of olive oil.

I invited my friend, Christine, and her husband for dinner.  I served my Chicken Cacciatore, and he had no idea it was a reduced-fat recipe.  They loved it.  I know what you’re thinking.  They’re my friends—what else would they say?  If I were reading this blog, I would be thinking the same thing.  Who’s he kidding?  You’re sharp.  I like that.  We’re going to get along.  But if you don’t want to take their word for it, then judge for yourself—make it and taste it.  Let me know what you think.  Share and enjoy it with your family or friends.  Like I always say, you never know when you’re making a memory.   Oh, and the dress thing.  I am an aspiring actor.  When I say aspiring I mean unemployed—but that’s another story.

 Greg’s Reduced Fat Boneless Chicken Cacciatore

Ingredients:

2 ½ lbs cubed boneless, skinless chicken beasts

1 lb turkey sausage (Optional)

2 cans (28 oz size) crushed tomatoes

1 can (28 oz size) plum tomatoes (hand crush and discard juice)

1 cup red wine

3 cloves of chopped garlic

½ cup chopped parsley

2 cups sliced mushrooms

1 cup sliced green peppers

1 cup sliced yellow peppers 

2 tablespoons olive oil

Olive Oil Pam spray

Salt and pepper

Spray a large pot with Pam, and then add 2 tablespoons of olive oil.  Sauté garlic until lightly browned.  Add chicken and sausage.  (Again sausage is optional.)  Sauté for ten minutes, stirring occasionally.  If meat starts to stick to pan, close the flame, spray with Pam, and relight flame.  When the chicken pieces start to brown, gradually add the wine.  Continue to cook for ten minutes.  Add the green pepper slices that have been cut in half, the parsley, and the mushrooms.  Add the hand- crushed tomatoes.  Stir and cook for ten minutes.  Add the crushed tomatoes and cook for 40 minutes.  Serve over brown pasta.

                                                              Photo by http://www.photosbychristine.com

The Journey Begins

Okay, so I have gone through my family recipes and have picked out the first one I am going to modify by reducing the fat.  Great timing, because I am starting a diet.   Again!  This time I know what to do.  Portion control and reduce the fat-never the flavor. 

My friend Christine and her husband are coming over for dinner this weekend.  Come back on Monday to learn what I cooked, to get the recipe, and, more important, to find out how it tasted.      

See ya then.

G 

Welcome

Yes, I am a foodie. I have had an affair with food my entire life, and I have the waistline to prove it. I have been on every diet you can imagine and have lost and gained the same hundred pounds. Because of this, I learned two very important things: portion control, and more important, if it has no flavor, you will never be satisfied. So, I decided to do something about it. I read through all my family recipes that have been passed down from generation to generation. There has to be a way to make these great dishes with reduced fat, so they will become better suited for weight loss and weight maintenance. I’m working on it.

Another thing I learned is to enjoy the cooking process and to sit down and savor the fruits of your labor. Invite friends over to share these great recipes. Have more family dinners. When I look at these recipes, they always remind me of the special occasion or holiday when they were traditionally served. I have some really wonderful memories—large waist but great memories. So please come back every week and read my blog, try my recipes, and share them with friends and family. You never know when you’re making a memory.