I picked up Ellie Krieger's "The Food You Crave" recipe book about a month ago after I had tried a few of her recipes from the Food Network website. What a treat to have so many healthy and tasty recipes! A few of my coworkers has since purchased her book as well and we are all happy with the tasty meals and the pounds that are coming off. Two of my favorite recipes from Ellie are: Savory Peach Chicken and Maple-Mustard Chicken Thighs.
You can get a copy of the recipes and the nutrition information from the Food Network website and I've attempted to copy them below. Enjoy!
Maple-Mustard Chicken Thighs
4 large bone-in chicken thighs, skins removed (about 1 1/2 pounds)
2 tablespoons grainy French mustard
2 tablespoons Dijon mustard
1 clove minced garlic
1/2 teaspoon dried marjoram
2 tablespoons maple syrup
Preheat oven to 375 degrees F.
Rinse chicken and pat dry. Combine mustard, garlic, marjoram and maple syrup in a small bowl. Spread about 1 1/2 tablespoons mustard mixture evenly on top of each chicken thigh, being careful to cover as much of the surface as possible to form a "crust." Arrange chicken in a glass baking dish. Bake for 45 to 50 minutes, or until mustard mixture has formed a crust and is slightly hardened, and juices run clear when the chicken is pierced.
Nutrition Information
Nutritional Analysis Per Serving Calories 260
Total fat 8g Saturated fat 1.5g
Monounsaturated fat 2g Polyunsaturated fat 2g
Cholesterol 115mg Sodium 840mg
Protein 29g Carbohydrates 17g
Fiber 1.5g
Savory Peach Chicken
1 tablespoon canola oil
4 skinless, boneless chicken breasts, about 1 1/4 pounds
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons brown sugar
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1/4 cup orange juice
1 teaspoon freshly grated ginger
2 cloves garlic, minced
1/2 cup low-sodium chicken broth
4 large firm-ripe peaches, cut into 1/4-inch slices, or 2 (10-ounce) packages frozen peaches, (about 4 1/2 cups)
2 tablespoons sliced almonds
Heat the oil in a large skillet over a medium-high heat. Season the chicken on both sides with salt and pepper, add to the skillet and cook until browned, about 2 minutes per side. Meanwhile combine the brown sugar, soy sauce, rice vinegar and orange juice in a small bowl and set aside. When the chicken is browned, transfer to a plate and set aside.
Add the ginger and garlic to the pan and cook, stirring, for 30 seconds. Add the chicken broth, the soy sauce mixture, and the peaches to the pan. Turn the heat up to high and cook, uncovered, for about 6 minutes, stirring occasionally until the sauce is nicely thickened and the peaches soften. Add the chicken back to the pan with the sauce, turn the heat down to moderate-low, cover and cook for about 5 minutes, or until chicken is cooked through.
In the meantime, toast the almonds in a dry skillet over a medium-high heat stirring frequently, until golden brown and fragrant, about 2 minutes.
Serve the chicken topped with the sauce and sprinkled with the toasted almonds.
Yield: 4 serving, 1 piece chicken, 2/3 cup sauce and 1/2 tablespoon almonds per serving
Nutrition Information
Nutritional Analysis per Serving Calories 310
Total fat 9g Saturated fat 1.5g
Monounsaturated fat 4.5g Polyunsaturated fat 2g
Protein 32g Carbohydrates 25g
Fiber 3g Cholesterol 80mg
Sodium 560mg
She swears you can't tell... yeah right, lol. But wouldn't hurt to try it. Here's the link: 
